For “Cowboy” Kent Rollins and his wife, Shannon, cooking alongside veterans has revealed how a straightforward recipe can provide routine, confidence and companionship after military service.
The couple witnessed that impact firsthand while working in the kitchen with veterans through Veterans Equine Therapeutic Services (VETS). The nonprofit originally focused on equine therapy but has since expanded its offerings to include archery, cooking and other activities.
“Food brings people together,” Shannon Rollins told Fox News Digital.
Cooking as a group gave veterans the chance to collaborate, trade stories and share plenty of laughs, she said. “Sometimes it’s not about the food. I think that’s the best part.”
The VETS event was recorded Sept. 13 and 14 at Grijalva Cattle Company in Connecticut for the third season of the Outdoor Channel series “Cast Iron Cowboy,” hosted by Kent and Shannon Rollins.
VETS’ Cowboy Kitchen program was inspired by Kent Rollins’ Red River Ranch Chuck Wagon Cooking School in Oklahoma. Through hands-on meals, the initiative aims to help veterans strengthen their confidence, independence and sense of community.
Several veterans the Rollinses met had very little experience in the kitchen, Kent Rollins told Fox News Digital. He watched as they initially relied closely on recipes, then gradually gained the confidence to experiment.
“They change things, they add things, they adapt, overcome — just like they always have in life,” he said.
Shannon Rollins said the order provided by a recipe can also mirror the challenge of moving from military service into civilian life.
“When you get out of the military, life can feel chaotic,” she said. “With recipes, it’s a format. You follow the format, and you have an end result and that feels good.”
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As Veterans Day approached, the Rollinses chose to spotlight familiar, comforting dishes made with affordable, everyday ingredients.
“You can’t get full on fancy,” Kent Rollins said. “This is food that you have in your house.”
One of the biggest hits was Shannon Rollins’ corn fritters. She said the recipe combines flour, corn, a small amount of sugar and baking powder, with green chile or jalapeño and onion available as optional additions. The batter is shaped into small patties and fried until ready.
“She was frying them as fast as she could, and they [were] running out just as fast as they hit the pan,” Kent Rollins said.
The couple also prepared succotash and apple fritters for the veterans, drawing on seasonal fall ingredients and regional cooking traditions. Kent Rollins described the dishes as hearty and satisfying, while Shannon Rollins emphasized that familiar foods can also help families keep grocery costs under control.
Even when starting with canned ingredients, home cooks can make simple adjustments to improve flavor, Kent Rollins said. Above all, he added, the meals should be “easy on the pocket.”
The kitchen gathering also prompted the couple to reflect on how small gestures can honor veterans and acknowledge their service on Veterans Day.
Many veterans may be carrying unseen burdens, Kent Rollins said.
“Let’s take time to listen to them,” he said. “Let’s hear what they got to say.”
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