Avocado Feta Dip

Source:  K. Eith – Spring Break 2019

Ingredients:

  • 4 plum tomatoes, chopped
  • 2 tablespoons of finely diced red onion
  • 2 garlic cloves (I use three or four)
  • 4oz pkg crumbled feta cheese
  • 1 tablespoon of chopped fresh parsley 
  • 3 tablespoons of red wine vinegar 2 tablespoons of olive oil
  • Half teaspoon dried oregano 
  • half teaspoon salt
  •  two avocados, chopped 

Preparation:

Stir together first nine ingredients; gently stir in avocado just before serving.… Read More »

Caprese Bites

Modified from this original recipe at Delish   Ingredients  
  • 8 oz. mozzarella balls
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • 1/4 tsp. crushed red pepper flakes
  • kosher salt
  • 24 cherry tomatoes
  • 12 fresh basil leaves
  • 1 c. balsamic vinegar
  • Toothpicks
  Preparation
  1. In a small bowl, stir together mozzarella, olive oil, Italian seasoning, crushed red pepper flakes, and season with salt.
Read More »

Layered Mexican Dip

This is Audra’s personal recipe, modified from several similar versions.

Ingredients:

  • 1 rotisserie chicken, de-boned and chopped
  • 2 avocados – peeled, pitted and diced
  • 1.5 T fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup salsa (I use PACE restaurant style)
  • 1 teaspoon garlic salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 1 8 oz container sour cream
  • 1 1 oz package taco seasoning mix (I make my own click here for the recipe)
  • 3/4 cup diced tomatoes
  • 1/4 cup chopped onions
  • 1 16 oz can re-fried beans
  • 2 cups Mexican style shredded cheese
  • 1/4 cup sliced kalamata olives
  • 1 small can of sliced, pickled jalapenos

Directions:

  1. Mash the avocados in a medium bowl. 
Read More »

Ham Delights

Audra’s Favorite Tailgating Recipe originally obtained from the 1981 “Baptist Bounty” Cookbook from 1st Baptist Church of Opelika, Alabama.

Ingredients for Spread:

  • 1/2 lb butter softened
  • 3 T mustard (not the spice, real mustard from a yellow jar)
  • 3 T poppy seeds
  • 1 medium onion, chopped
  • 1 t Worcestershire

Remaining Ingredients:

  • 3 packages party rolls (little square rolls in a package of about 24)
  • 1 lb shredded ham (I use Boars Head ham from Kroger Deli)
  • 1/2 lb sliced Swiss cheese

Preparation:

Split party rolls open. … Read More »

Alabama Firecrackers

Source:  Southern Living Magazine

Forget about the fancy potluck party snack. We’re introducing you to the Fire Cracker, also known as the Alabama Fire Cracker. It’s simple. It’s delicious. It’s addictive. Bake them– or don’t bake them. Just make sure you shake them really well. Here’s the story behind this Southern snack that starts with a sleeve (okay, actually four sleeves) of saltine crackers.… Read More »

Missy’s Marinated Tomatoes

Source: The Pioneer Woman

Ingredients:

  • 1 cup Canola Oil
  • 1/4 cup Balsamic Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper
  • 3 whole Green Onions, Sliced
  • 1/4 cup Chopped Parsley
  • 18 whole Basil Leaves (chiffonade)
  • 1/4 teaspoon Ground Thyme
  • 2 cloves Garlic, Minced Finely
  • 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
  • 1 whole Baguette, Sliced
  • 1 clove Garlic, Peeled

Preparation:

Combine all ingredients except tomatoes in a large glass bowl.… Read More »

Classic Deviled Eggs

Recipe courtesy of The Food Network

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

Preparation

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.… Read More »

Bob’s Salsa

Bob is a guy that I met in Phoenix, Arizona circa 1994.  He worked in an AT&T call center that I was visiting for sales training.  Everyone in the office was raving about Bob’s salsa so I asked him for the recipe and have made it often through the years.  I found myself with a plethora of tomatoes from my Dad’s garden so looked up Bob’s recipe and decided it was time to share the yumminess!… Read More »

Bone Broth: Toasted Garlic Beef Stock

Source: Epicurious

Yield Makes about 2 1/2 quarts

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Ingredients
  • 4 pounds beef bones
  • 1/2 bunch celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 4 medium carrots, scrubbed, coarsely chopped
  • 1 tablespoon tomato paste
  • 1/2 cup olive oil
  • 1 head of garlic, cloves thinly sliced
  • 1 bunch herb stems (such as parsley, cilantro, and/or thyme)
  • 4 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  Preparation

Preheat oven to 450°F.… Read More »

Polpette

Submitted by Matt Kern

Ingredients

  • 1⁄2 cup milk
  • 2 slices white sandwich bread
  • 1 1⁄2 lb. ground veal or pork
  • 2 cups mashed potatoes
  • 2⁄3 cup finely chopped parsley
  • 8 eggs
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 1⁄2 cup flour
  • 1 cup plain bread crumbs

Instructions

Pour milk over bread in a bowl; let soak for 10 minutes.… Read More »

Vegetable Sandwich Spread

Source:  Cotton Country Cooking Cookbook
Published by the Decatur, Alabama Junior Service League, 1972
Given to Audra by her BFF, Leigh Doud

Ingredients:

  • 2 Tomatoes
  • 1 Cup Celery
  • 1 Small Onion
  • 1 Bell Pepper
  • 1 Cucumber
  • 1 Envelope Plain Gelatin
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 1 Pint Mayonnaise
  • 1 Teaspoon Salt

Preparation:

Chop all vegetables very finely and drain well on paper towels. … Read More »

Ceviche

Source: The Crabby Crier   

           “This recipe is a staple in Mexico. The fresh seafood is cooked by the lime juice!  Make sure to always use the freshest ingredients. You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”   

Original recipe makes 4 to 6 servings

Ingredients

  • 1 pound bay scallops ,  
  • 8 limes, juiced,  
  • 2 tomatoes, diced,  
  • 5 green onions, minced,  
  • 2 stalks celery, sliced  
  • 1/2 green bell pepper, minced  
  • 1/2 cup chopped fresh parsley, 
  • 1 1/2 tablespoons olive oil  
  • 1/8 cup chopped fresh cilantro
  •  fresh ground pepper to taste

Preparation

20 mins        READY IN  8 hrs

Rinse scallops and place in a medium sized bowl.… Read More »