Avacado pieces resemble frog slices in this hearty tomato and bean soup

Floating green frog chunks sink into a Halloween night dinner. Blackened bugs and insect wings float to the surface. This Witch’s Soup is a perfect treat to add a creepy vibe to your Halloween feast. Avacado wedges make the perfect amphibian slices, while chunky diced tomatoes and beans add texture to this unsightly mixture. But looks are deceiving. While it may appear disgusting, the soup tastes delicious.

Black beans, diced onions and a savory mix of Pumpkorn seeds look like bugs flitting along the soup’s cloudy red surface.

Garlic Pumpkorn Seeds punch up soup flavor

Pumpkorn is pumpkin seeds that are dry roasted with tamari garlic. They are scrumptious as a snack, and the seeds were especially appealing as a buggy garnish atop a sour cream dollop. Fresh cilantro created a swampy feel with its algae-like appearance.

The avacado chunks raised eyebrows during dinner, a perfect foil to an otherwise everyday offering.

Witch’s Soup

1 tablespoon canola oil

1 tablespoon butter

1 small white onion, diced

2 15-ounce cans black beans (do not drain)

1 1/2 tablespoon chili powder (I used Williams)

3 cups water

1/4 tablespoon salt

1/2 cup diced tomatoes

1 tablespoon lime juice

2 tablespoons fresh cilantro

2 avacados, roughly chopped

4 tablespoons sour cream

1 tablespoon pumpkin seeds (per serving)

Heat oil in a large saucepan over medium heat. Add butter and saute onions. Stir in beans and chili powder. Add water and simmer with salt, tomatoes and lime juice. Continue to simmer for about 20 minutes.

Add cilantro and avacados. Top with sour cream and garnish with 1 tablespoon pumpkin seeds.

Servings: 4.

Pumpkin seeds resemble bugs

Asparagus and ham quiche

Eggs, ham and asparagus. I planned to serve all of these for Easter dinner, so why not combine them together in a delicious spring quiche? I was happy to use only a pound of deli sliced ham this year, rather than having too many leftovers from a whole ham. Besides, I like my ham thinly sliced so the edges curl when fried.

Fresh asparagus made the colors — and taste — really pop. Fortunately, we had a great asparagus crop from the garden this year. If you don’t grow your own, fresh asparagus from the market will work as well. I don’t recommend the canned (too salty and limp!)

This quiche is full of the veggies and cream I love. Mushrooms, asparagus, green onions, ham, cheddar cheese and half-and-half. Scrumptious!

Ham and cheese make this a delicious Easter main dish

Ham and Asparagus Quiche

1 pound asparagus

3 tablespoons butter

1 cup chopped portobello mushrooms

4 green onions, chopped

1 pound thinly sliced Black Forest ham

2 cups shredded extra sharp cheddar cheese

4 large eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon pepper

Dash nutmeg

1 pie crust

In a saucepan, just cover asparagus with water, bringing to a boil. Reduce heat; cover and simmer about 5 minutes. Drain and set aside.

Heat butter in a skillet over medium-low heat. Saute mushrooms and green onions.

Bake pie crust at 375 degrees for about 9 minutes. Remove from oven and reduce heat to 350 degrees. Tear ham into bite-sized pieces and fry in skillet on medium heat for about 7 minutes.

Add ham, cheese and vegetables to pie. Whisk together eggs, half-and-half, salt, pepper and nutmeg. Pour mixture over the vegetables. Place filled pie on large cooking sheet. Bake for about 50 minutes.

Servings: 8.

Carrot cake showcases Easter colors

Peeps adorn this carrot cake

Carrot cake is a wonderful treat, especially for spring time celebrations. I didn’t have rabbit Peeps on hand this year, but a bright yellow chick adorned this cake in true Easter style. Thinly peeled carrot strips created a picturesque orange “fan” around the bright yellow marshmallow, allowing him to take center stage.

This cake remained moist for a week. Freshly grated carrots, canola oil and one-fourth cup of butter contributed to its luscious batter. Using orange food coloring in the icing was a nice change of pace from the traditional white cream cheese icing that usually tops carrot cake. I added in a half cup of marshmallow cream, creating a great texture. Also, I added a teaspoon of pure orange extract. The orange and carrot flavors were perfect together, and not at all overpowering as I had thought!

I encourage all bakers to change up the icing on their favorite cakes. It creates a whole new set of favorites.

Orange Carrot Cake With Marshmallow Creme Icing

1 1/2 cups canola oil

1 teaspoon vanilla extract

2 cups light brown sugar

1/4 cup butter

4 whole eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped pecans

Preheat oven to 350 degrees. Combine oil, sugar, vanilla and butter. Add one egg at a time and beat well. Sift dry ingredients three times; add to creamed mixture, stirring slowly.

Add carrots and nuts. Bake in two greased and floured 9-inch cake pans for about 30 minutes or an angel food cake pan. Remove to wire rack to cool.

Marshmallow Creme Icing

1 8-ounce package cream cheese

1 cup brown sugar

1 teaspoon orange extract

1 stick butter

1/2 cup marshmallow creme

4 drops each red and yellow food coloring

Dash of nutmeg

Peeps marshmallows

Bring cream cheese to room temperature. In a large mixing bowl, combine cream cheese with remaining ingredients. Frost cooled cake and top with Peeps and peeled carrot strips as desired.

Servings: 10

Shamrock cookies bring buttery goodness to celebration

Buttery shortbread cookies are one of the most popular Irish/Scottish treats. They are simple to make and offer a tender texture and rich flavor. I found a recipe for Shamrock Cookies that sounded great, except I didn’t want to ruin the rich buttery flavor by adding the suggested peppermint extract.

I substituted that with 1/4 teaspoon vanilla and 1/4 teaspoon almond extracts for an extra decadent taste. The shapes were fun to make by hand, but if you have a clover cookie cutter, then you may use that. The chilled dough easily cuts into thin coin shapes once you shape it into a log and let the dough chill for at least two hours.

Then just slice the “dough log” until you have about 23 different clover halves. Save the rest for stems. Next, I placed the middle clover first, then added the other two over the top and saved the stems for last. It’s fun to shape the individual clover leaves by hand. After all, in the real world, no two are alike.

Shamrock Cookies

1 1/2 sticks butter, at room temperature

2/3 cups sugar

1/4 teaspoon salt

1 egg, at room temperature

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all-purpose flour

Green cookie icing

Green sugar

Beat butter in a large mixer bowl at medium speed until softened, about 40 seconds. Add sugar and salt; beat until fluffy.

Preheat oven to 350 degrees.

Add egg and extracts. Mix well. With mixer on low speed, gradually add flour to butter mixture and beat well.

Shape dough into a roll about 1 inch thick. Wrap in plastic and let chill at least 2 hours.

Unwrap rolls. Slice into 1/4-inch pieces. Take three sliced and shape into clovers. Add stems in middle. Pinch in at edges to create shamrock shape.

Bake in 350-degree oven about 10 minutes or until edges or slightly brown. Transfer cookies with a spatula to cool on a wire rack. Ice and decorate as desired.

Servings: 15.

Shamrock cookies blend in with real clover

Kale adds a green touch to Irish Shepherd's Pie

Meat potatoes and a green vegetable are the main elements of traditional Irish dinners. I have several recipes for Corned Beef and Cabbage, but I don’t really like that meat choice, so I decided to try a version of shepherd’s pie with ground beef. Cheesy potatoes top this hearty Irish Shepherd’s Pie, which does include a healthy portion of vegetables, with nearly half the mixture containing peas and carrots.

This is one of those dishes I love to smell cooking. Onions and garlic fry into a tablespoon of butter and 2 tablespoons of extra virgin olive oil. Then comes the beef and spices, which make the kitchen smell so fragrant with caraway seed and paprika.

Talk about filling. I only had one medium-sized portion and I was not hungry for the rest of the day. This is definitely a recipe I’ll make again. I tried a really simple kale pairing for some added veggies. It was truly delicious. I just placed some kale into a saucepan and tossed it with extra virgin olive oil, red wine vinegar and finely ground mustard. Very tasty — and good for you too.

Irish Shepherd’s Pie

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 small yellow onion, chopped

3 garlic cloves, minced

1 1/2 pounds ground beef

1/4 teaspoon black pepper

1/2 teaspoon salt

2 teaspoons fresh rosemary

1 1/2 teaspoons paprika

2 teaspoons caraway seeds

1 12-ounce package frozen peas and carrots, thawed

For the topping:

6 Irish potatoes

1 tablespoon butter

2/3 cup sour cream

1/4 pound Irish cheese, shredded

1 egg yolk

1/3 cup heavy cream

2 tablespoons chives

Preheat oven to 375 degrees. Place oil and butter in heavy saucepan over medium heat. Add onion and garlic; fry about 10 minutes. Add meat and crumble with spoon. Cook until brown.

Add remaining spices. Meanwhile, boil about four cups of water in a pan; add a pinch of salt. Halve potatoes and add to water; boil about 20 minutes. (I don’t peel the potatoes, but you can if you prefer not to have the skin or would like a smoother mashed potato texture). Drain potatoes and return to pan.

Add ground beef mixture to a 9-by-13-inch baking dish; set aside.

Add butter, sour cream and cheese to potatoes. Mash well. Beat egg yolk in separate bowl; add to mixture. Slowly pour in heavy cream and blend together. Top the meat mixture with potatoes, taking care to spread evenly. Bake until top is golden brown; about 30 minutes. Sprinkle topping with chives.

Servings: 12.

Steamed Kale

24 ounces Kale

1/4 cup extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon red wine vinegar

1/2 teaspoon finely ground dried mustard

Pour oil into a heavy saucepan. Heat over medium-low heat about 5 minutes. Add kale and remaining ingredients. Stir well and place a lid over pot. Let steam about 20 minutes.

Servings: 6.

Chocolate and orange cupcakes are topped with a creamy vanilla frosting

Candy is a staple of Valentine’s Day, but after a few pieces, I always long for something a little more lasting — dark chocolate. These cupcakes pair orange flavoring with dark chocolate to make it an extra special treat for Valentine’s Day. And the icing is a perfect, creamy complement. I found this recipe in an old fund-raising cookbook, and I was surprised to see coffee creamer as one of the ingredients listed for the icing. I thought, this is going to be gritty and sickeningly sweet, but it actually created a wonderful flavor without all the fat of whipping cream.

These cupcakes aren’t too fancy, but they satisfied my craving for something a little decadent. Hershey’s Special Dark Cocoa was used in place of regular unsweetened cocoa powder.  I used Wilton decorations for the topping, candy heart, sprinkles and red glitter for a fun touch.

Chocolate Orange Cupcakes with Creamy Vanilla Frosting

For the cupcakes:

1 1/3 cups sugar

1 1/3 cups all-purpose flour

1 cup Hershey’s Special Dark cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking salt

2 eggs

1 cup milk

1/3 cup sour cream

1/2 cup vegetable oil

1 1/2 teaspoon orange extract

Preheat oven to 350 degrees. Prepare a muffin pan with cupcake liners. Sift dry ingredients; mix together. Add remaining ingredients and beat with electric mixer on medium speed about 2 minutes. Bake about 25 minutes.

Creamy Vanilla Frosting

1/2 teaspoon salt

1/2 cup water

2 teaspoons vanilla

1/3 cup powdered coffee creamer

1 cup butter, softened

5 cups confectioners’ sugar

Add all ingredients into large bowl. Mix at medium speed for about 3 minutes and at high speed for about 5 minutes. Add more sugar to thicken or water to thin.

Servings: 12.

AQ Chicken in Springdale offers visitors a graceful view

AQ Chicken House

1270 N. Thompson St., Springdale, AR

1925 N. College Ave., Fayetteville AR

Hours: 11 a.m. to 9 p.m. Monday through Thursday; 11 a.m. to 9:30 p.m. Friday and Saturday, and 11 a.m. to 8:30 p.m. Sunday

The entrance to AQ Chicken House in Springdale

Pan fried with tender meat and crispy skin, over the coals with blackened bits and barbecue, tangy and slightly sweet. These are the pieces I usually order as part of the Chicken Sampler Platter at AQ Chicken House in Springdale and Fayetteville, AR.

All the choices are delectable, so this allows me to savor the crispy, smoky and barbecue flavors all in one dish.

The Sampler Platter inclues pan-fried chicken, over-the-coals and barbecue.

I must have eaten at “The Best Little Chicken House” in Arkansas 100 times throughout the years, having worked and lived in the area.

The Best Little Chicken House in Northwest Arkansas

AQ Chicken stands for Arkansas Quality and serves food from local growers and chicken from Tyson Foods Inc., which also has its global headquarters based in Springdale.

Both locations are like a second home to me. Springdale is the original restaurant established by Roy Ritter in 1947. The restaurant resembles a graceful southern home filled with hospitality. The Springdale eatery sports an antique car out front with a board advertising the daily lunch special price of $5.99.

Daily specials are advertised on an antique truck

Cheddar Chicken on Fridays is my favorite Blue Plate Special. A fried chicken breast is topped with cheddar cheese and green onions served over a bed of rice and a choice of one side item.

Visitors are greeted by a larger-than-life sculpture by Keith E. Black titled Ozark Red. Legend says that rubbing a rooster’s red wattle will bring you good luck. I’m not sure about the chickens though, as millions of diners from all over the country dine on AQ’s chicken specialties.

A larger-than-life rooster greets visitors at the Springdale AQ Chicken House

Photos of President Bill Clinton celebrating his 47th birthday line the walls, and others of President George Bush when AQ catered an event.

Mouthwatering rolls, wonderfully fluffy and large, arrive in a green basket at the table. Be careful not to devour too many of these, or you won’t be able to finish your dinner! The sides are excellent as well, although the main focus is the chicken. Top picks are the creamed spinach, cinnamon apples, mashed potatoes, fried okra and sweet potato casserole.

A big fluffy roll

Starters are scrumptious too, with choices like Batter Dipped Mushrooms, Fried Chicken Livers and Chicken Quesadillas. Calories are not on my mind when I eat here, but if you’re trying to eat more healthfully, there are selections like the excellent Low Fat Lemon Lite, a charbroiled chicken breast with sauteed mushrooms and onions.

Another outstanding dish is the Chicken Parmigiana, a homemade dish that offers savory fried chicken breasts served with what tastes like tagliatelle pasta and chicken gizzard ragu. This reminds me of the chicken dinners I’ve enjoyed at the Tontitown Grape Festival.

The best seller touted on their menu is the chicken tenders. They are tasty, especially with the honey mustard sauce for dipping. If you’re really hungry, then the Ozark Platter is a solid choice with a quarter serving of dark roasted chicken, rack of ribs and spaghetti. The Chicken Fried Steak Dinner will also fill your stomach with a half-pound serving of meat covered in gravy.

The batter is delicious on the over-the-coals chicken breast

You get plenty of meat with any order

There’s even more chicken choices like Hawaiian Chicken, which is prepared with a teriyaki sauce and topped with pineapple rings, Southwest Grilled Chicken served with shredded cheese and pico de gallo, and Cajun Chicken Breast, spicy and blackened served over a bead of rice.

Chicken is, of course, the main attraction, but there’s also a new choice of AQ’s Tender Roast Beef.

White River Catfish is served up southern style, coated with a thin layer of cornmeal and fried; Blackened Grilled Catfish prepared in a cast iron skillet; Grilled Lemon Pepper Catfish, and Catfish Over the Coals, chargrilled and seasoned with lemon pepper.

I have tried only the Old Fashioned Apple Dumpling for dessert, since I usually do not have room from anything other than rolls with honey or strawberry preserves.

Yes, AQ is like coming home. I see the comforting ceiling fans swirl and green and white color scheme. There’s a carousel horse in one room of the Springdale eatery, which seems like a fun addition to this unique establishment. At the Fayetteville location a long front porch graces the entrance, setting apart the guests from busy traffic on College Avenue.

Black gargoyles and elegant scroll designs adorn green light posts outside the grounds. Chandeliers grace the ceiling, and a guest books sits on a bombe chest where visitors from all around the country have left their mark in Northwest Arkansas.

I know most of the wait staff by name, their faces familiar as anyone you might see at least three times a week for 15 years.

“Don’t you own this restaurant?” I heard one diner ask a waitress who is a familiar face.

“No, but I should. I’ve worked here 18 years.”

One waitress’s portrait hangs on a back wall. Sheila, who passed away. For a while, I couldn’t face this picture without tears running down into my food. She was a friendly face among many who have worked there. I’ve never known the staff not to be anything but gracious in the best southern tradition.

She was one who had the menu memorized and seemed to remember your favorites before you even opened the menu cover.

I hope AQ never loses its local flavor. It’s what keeps me coming “home.”

Graceful lighting invites a welcoming atmosphere at the Fayetteville location

A gargoyle light shows the way

The front porch welcomes visitors to the Fayetteville AQ Chicken House

It ain’t bragging if you’ve done it!

Built fresh for you is the slogan at Burger Life in Fayetteville, AR

Burger Life

Location and hours: 95 E. Joyce Blvd., Fayetteville, AR; open daily at 10:30 a.m.

Built fresh for you by you. Burger Life allows guests to customize their experience by filling out choices before taking a seat. When you first step in the eatery, you select a laminated menu and use a marker to build your perfect burger in a five-step selection process. Meats choices are angus beef, chicken, turkey, tilapia or all veggie.

Step two is a bun or bowl such as pretzel or multigrain wheat. Next, you choose from about 10 cheese varieties, from the more traditional American and Colby to Greek Feta or Provolone Picante. Step four requires a little more thought, at least for me, since there are so many toppings. You can choose four, then selections are 49 cents each. Fresh toppings include red onion, cilantro and black bean salsa. Premium toppings at 99 cents each feature sliced avacado, fried dill pickle chips and homemade guacamole.

Step five may take the most time of all, since there are about 20 sauces for your burger. You may choose one, and each additional sauce is 49 cents. You can really spice up your burger with sauces like Louisiana Hot Mustard, Chipotle Pepper Aioli, Blueberry Poppyseed and more.

The menu is designed like a thought bubble cloud, with extras in the middle, which may be substituted for chips. Extras include Ooey Gooey Potatoes, Homemade Onion Strings or a dinner salad. All of these choices are under $2.

I have only tried the burgers, and so far, they have been delicious. I added just one sauce, cheese and two toppings. Mustard and ketchup are located at tables. I would hate to completely disguise the beef flavor, but it’s nice to know that each time I visit Burger Life, I can create a new favorite.

The restaurant is modern and streamlined with a plenty of windows to look out over Razorback Malco Cinema or watch TV from one of its many screens situated around the dining area. Burger Life is definitely a good choice for those who enjoy quality meats with the ability to construct new favorites during each restaurant visit.

A custom made creation with mushrooms and oat bun

MarketPlace Grill fills up for lunch in Springdale, AR

MarketPlace Grill

Locations and hours:

• MarketPlace Grill, 1636 S. 48th St., Springdale, AR; 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday
• MarketPlace Express, 4201 N. Shiloh Drive, inside the Northwest Arkansas Mall, Fayetteville, AR; 11 a.m. to 9 p.m. Monday through Saturday and noon to 6 p.m. Sunday
• MarketPlace Express, 3000 Pinnacle Hills Parkway, Rogers, AR; 10:30 a.m. to 9 p.m. Sunday through Thursday and 10:30 a.m. to 9:30 p.m. Friday and Saturday
• MarketPlace Grill, 8302 Phoenix Ave., Fort Smith, AR; 11 a.m. to 8:30 p.m. Sunday through Thursday and 11 a.m. to 9:30 p.m. Friday and Saturday
• MarketPlace Grill, 600 Skyline Drive, Conway, AR; 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday

Vegetable crates, paddle fans and fresh ingredients convey the MarketPlace Grill message of a bustling gathering place that satisfies diners with the freshest ingredients available. Lanterns flicker at the entrance as people fill up the waiting area, which is usually so crowded that you give your name to the host and watch your table become available from a TV screen.

Lanterns glow at the entrance to MarketPlace Grill in Springdale, AR

Salads and appetizers of fresh salsa and chips and the flaming queso and chips are popular choices, although there’s a lot more to choose from than salad and soup combos. Pizzas such as Chicken Florentine, BBQ Chicken and Margherita are prepared in a wood-fired oven and are made from a homemade crust recipe. And speaking of crust, the hot bread loaf is divine. It’s served in a cast-iron like bread dish that is floating in a buttery sauce that is perfect for dipping the bread.

This chunky salsa contains cilantro, onions and jalapenos

Pasta and stir-fry favorites include Jambalaya Pasta with grilled chicken and vegetables in a spicy Cajun sauce and Teriyaki Stir-Fry, a dish of fresh vegetables like broccoli, squash and mushrooms and crunchy cellophane noodles, water chestnuts and cashews.

Teriyaki Stir-Fry is a mix of sweet, salty, savory and crunchy

Lunch portions and dinner portions are offered, but no matter which you choose, it will fill up you. I can never finish the “perfectly fried” chicken tenders with honey mustard sauce with a choice of two side items. I usually order Parmesan spinach and Sweet Potato Fries.

For beef lovers, there is a standout choice: Beef Tenderloin Mirtillo. This dish of grilled medallions is drizzled with a blueberry balsamic reduction. If you’re feeling especially decadent, try the Baby Back Ribs. These are slow cooked with MarketPlace’s own barbecue sauce and grilled to perfection.

Seafood selections include Bacon-Wrapped BBQ Shrimp, Maryland Crab Cakes, Blueberry Salmon, Tilapia Parmesan and Tropical Basa served with pineapple salsa.

On nearly every visit here I have a Chocolate Mess. It is the perfect way to end your meal. Rich fudge sauce lines a sundae glass on the inside rim and all around the exterior. It is filled to the brim with vanilla ice cream topped with whipped cream and is studded with peanut pieces. This is a mess that is so rewarding to “clean up” with your spoon.

A Chocolate Mess is fun to clean up

Fresh catfish is served alongside a baked potato

Catfish Hole

4127 W. Wedington Drive, Fayetteville, AR and 24 W. Collum Lane, Alma, AR

Fayetteville hours: Closed Mondays; 11:30 a.m. to 9 p.m. Tuesday through Thursday; 11:30 a.m. to 9:30 p.m. Friday through Saturday; 11:30 a.m. to 8:30 p.m. Sunday

Alma hours: Closed Mondays; 11 a.m. to 9 p.m. Tuesday through Thursday; 11 a.m. to 9:30 p.m. Friday through Saturday; 11 a.m. to 8:30 p.m. Sunday

Catfish is the main catch on the menu, but if you’re like me, it will be the fantastic hushpuppies that fill your stomach before the fish even makes it to the table. These wonderfully soft orbs with a mix of sweet cornmeal and savory onion, are fried to perfection. The surface is soft, but also contains crunchy spots that have fried to a brown crisp.

The most delicious hushpuppies ... ever!

The menu is divided into fried and baked for the health conscious, but it won’t matter. You will consume at least 10 hushpuppies, maybe 15 or 20. Guests receive several fixin’s, like coleslaw, pickles and fried green tomatoes. Catfish is served in steaks or fillets with or without bones. I always order mine with bones because of the extra flavor boost. The catfish may be ordered fried or baked. These two baked selections include blackened and lemon pepper.

This restaurant has a wide range of seafood selections, including fried or baked stuffed shrimp, clams, trout, scallops, and snow crab clusters.

If you don’t fancy seafood, beef tenderloin, beef strip sirloin and frog legs round out the menu.

For dessert, the Key Lime Pie is a good choice, or the homemade fried pie if you’re not counting calories. And it really doesn’t matter after the second round of hushpuppies are devoured at your table. The eatery is truly a unique establishment in its food and decor. Several stained glass catfish panels line the windows, each depicting a playful fish striking a pose; like a catfish with a feline face or genie catfish hovering over a crystal ball.

The nautical sea foam green and white exterior welcomes guests to Catfish Hole

Also, Catfish Hole is a Razorback haven for all fans. It’s situated on Fayetteville’s western side, not far from the University of Arkansas, and houses a Razorback Room. The restaurant is one of the many vendors outside the stadium on game day (what a treat to be able to each catfish at a football game!) and is billed as home of  the UA head football coach Bobby Petrino call-in show.

So if you’re searching for a family style restaurant with traditional southern flavors, Catfish Hole will not disappoint.