Recipes

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 »

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 »

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

• 1/2 cup oil
• 1 can GF beef bouillion soup
• 1/4 cup GF Worcestershire sauce
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 tablespoon black pepper
• 1/2 cup GF soy sauce

Marinade for chicken or beef… Read More »

This banana pudding recipe is party size, so cut it in half if you are feeding less than a small army of people. Plan to let the pudding sit in the refrigerator between 3 hours to overnight for optimal flavor. 

2 packages of 5 oz Jello Instant Pudding, Vanilla
2 2/3 cups of Whole Milk
2 (14oz) cans of Sweetened Condensed Milk
4 cups of Heavy Cream
2 tablespoons vanilla extract or paste
1 large box of Nilla wafers
8 bananas, sliced into coins
3 teaspoons of granulated sugar

Start by combing the milk, pudding mix, and sweetened condensed milk and stir until incorporated with no lumps.… Read More »

I took some friends to Northern China Eatery in Doraville last week. We filled up on pork fennel dumplings, shumai, and these tender lamb skewers. Xinjiang Lamb Skewers are popular Chinese street food and are my second favorite way to eat lamb. This recipe makes super tender and flavorful meat. These skewers are cooked on small charcoal grills that cook at very high heat.… Read More »

I love white pesto because it doesn’t require a blender or food processor. It is light with lots of flavors.

You will need:
½ cup walnuts
Kosher salt
4oz. fresh ricotta
Zest of 1 lemon
4 garlic cloves, roasted then smashed
2 tsp. finely chopped oregano
1½ cups grated Parmesan, plus more for serving
¼ cup EVVO
Freshly ground black pepper
1 lb.… Read More »

“Yeah, we fancy like Applebee’s on a date night
Got that Bourbon Street steak with the Oreo shake
Get some whipped cream on the top too
Two straws, one check, girl, I got you” 

My kids have been asking to make Bourbon Street steak FOR-EV-ERRRRR. I finally gave in a looked up a copycat recipe. This one is adapted from copykat.com.… Read More »

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 »

Ingredients

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 Tablespoons brown sugar
• 1 Tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Whisk all ingredients together in a bowl until smooth and well combined.
2. Transfer to a lidded jar. Use immediately or let set in the refrigerator for 24 hours to let the flavors meld together.

By Audra Anders for The Aha! Connection

Ingredients:

• Approx 3lb chuck roast
• 1 packet ranch dressing mix (I used Hidden Valley Ranch Ranch Dip Mix because it is Gluten Free)
• 1 packed au jus gravy mix (My mother-in-law uses McCormick’s but I found a gluten free gravy mix at Kroger and used that instead)
• butter (1/4 cup sliced)
• pepperoncini peppers (We used about 8 – I’ll use more next time)

Preparation:

• Place the chuck roast in the bottom of your crock pot.

by Lauren Townsend for The Aha! Connection

My favorite summer cocktails are PINK!

There is nothing worse than cracking open a watermelon only to find it’s not as sweet as you’d like. Cube that bad boy up and throw it in your freezer. Add to a blender with lime juice and zest and rosé. (You may have to do a couple batches).… Read More »

By Lauren Townsend for The Aha! Connection

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Roasted Broccoli

3 out of 4 Townsends love roasted broccoli. I got all this out of the sale bin at the Buford Highway Farmers Market for $2.79. I bet you don’t hear that often. I chopped it up with 3 cloves of garlic, tossed with oil and salt and roasted at 450° for 20 minutes.… Read More »

By Lauren Townsend for The Aha! Connection

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🌮🌮 Taco Tuesday🌮🌮 I dont get to eat tacos on Tuesdays ’cause of swim meets, but we made these cochinita pibil tacos earlier this week. Cochinita pibil is usually pork, marinated in citrus like sour orange, ancho and anise seasoning and wrapped in banana leaves, but this was just cooked in the crock pot.… Read More »

By Lauren Townsend for The Aha! Connection

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Lauren’s Potatoes

I bought too many potatoes last week for a thing and so I roasted 8 or so tonight. Rinsed, cut, tossed in olive oil, minced 5 cloves of garlic, salt and pepper. Roast at 400° for 45 minutes.… Read More »

If you just want to make a quick mom meal before travel baseball/swim team/art camp/VBS here are two salads that I eat all summer long. They are super simple and make me so happy.

1. Watermelon Feta salad. Watermelon, which we keep around all summer long, feta cheese, a drizzle of balsamic vinegar. I eat this throughout summertime.