Kimberly tries her hand at fly-fishing in the Caney Fork River, then heads home to whip up a fish-inspired meal with her good friend, songwriter Natalie Hemby.
1. Heat oil in a pan to medium.
2. Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.
Heat butter in a sauté pan. Add beans. Sauté beans for about 5 minutes until tender. Add zest and juice. Toss and season with salt and pepper. Serve warm
Place cut potatoes into a bowl with the rest of the ingredients. Toss to mix well. Place seasoned potatoes on a sheet tray and bake at 375 degrees for 25 minutes until potatoes are tender.
1. Heat butter in a sauté pan. Add the sliced bananas with the brown sugar. Cook until brown sugar dissolves and bananas are well-coated and tender.
2. Layer crumbled graham crackers, bananas, chocolate and Fluff in a 6-8 ounce ovenproof glass jar or cup. Make sure the Fluff is the last top layer. Brown the Fluff by broiling in the oven or with a kitchen torch.
For the chocolate:
Melt the chocolate in a double-boiler, or microwave on low.