John Wayne Casserole

Submitted by Audra H. Anders, stolen from her BFF, Becky J. Brown

  • 1 2.25 oz can diced green chiles
  • 1 lb of grated Monterrey Jack Cheese
  • 1 lb of grated cheddar cheese
  • 4 egg whites
  • 4 egg yolks
  • 1 8 oz. can of evaporated milk
  • 1 Tablespoon of GF flour
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 medium tomatoes, sliced

Combine diced green chiles with cheeses. … Read More »

Aztec Salad

Submitted by Audra H. Anders stolen from her BFF Becky J. Brown!

  • 12 oz white shoepeg whole kernel corn
  • 1 cup drained and rinsed kidney beans
  • 1/2 cup chopped white or yellow onion
  • 1/3 cup chopped green pepper
  • small jar pimiento
  • 1/4-1/2 cup of GF catalina dressing

Mix together, chill, serve.… Read More »

Shaved Brussels Sprout Salad Recipe

Submitted by Lauren Townsend for The Aha Connection

This salad is a great transition from summer to fall. Hearty, but doesn’t really require cooking and only gets better after a day in the fridge making it perfect for tailgates or parties.

1 9-10 oz. package of shaved Brussels Sprouts (I prefer Target or Trader Joe’s)

1 cup roasted, chopped hazelnuts

3 pieces cooked, chopped bacon

1/2 cup shaved Parmesan and/or Pecorino

Dressing: any lemon vinaigrette or

Whisk together 2 tablespoons of lemon juice with a teaspoon of honey.… Read More »

Mexican Street Corn Salad

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues. Servings: 10

Source:  4sonsrus

  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder


  1. In a large skillet, over medium heat, add the olive oil and toast the corn– cooking the corn for 10-12 minutes, stirring occasionally.
Read More »

Roasted Radishes


  • 1 lb with tops and ends trimmed, then sliced in half.
  • 1 T olive oil
  • Salt
  • Pepper
  • Finely chopped garlic clove
  • Minced parsley


Trim the top and stem ends off a pound of radishes, then slice them in half.  Toss with about 1 tablespoon of olive oil and some salt and pepper.  Arrange them cut-side down on a sheet pan and roast at 450°F for about 10 to 12 minutes. … Read More »

Roasted Cauliflower


  • 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices (Go ahead and cook all the loose pieces that will fall away when you slice!)
  • Extra virgin olive oil, to coat
  • Sea salt
  • Coarsely ground black pepper


Preheat oven to 400 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons).… Read More »

Missy’s Marinated Tomatoes

Source: The Pioneer Woman


  • 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


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

Classic Deviled Eggs

Recipe courtesy of The Food Network


  • 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


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 »

Red, White, and Blue Potato Salad



  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


Place fingerling and red potatoes in a saucepan; cover with water.… Read More »

Crockpot Macaroni and Cheese

My friend. DeAnn H. made this for a group of friends recently after getting us all hungry talking about it at a PCMS baseball game.  I haven’t made it yet but I ate some and it was yummilicious!  Yes I ate the pasta!  DeAnn is so awesome…she made it with gluten free pasta for me!  It was soooo good we all raved about it and everyone plans to make it for our kids!… 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.

  • 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

Preheat oven to 450°F.… Read More »