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.
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Bao Buns

Slow Cooker Mexican Chicken Soup

Source;  The Opelika Observer

by Rocky Brook Potters
(Ree Drummond – The Pioneer Woman)


  • 3 boneless, skinless whole chicken breasts
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 28-oz. can whole or diced tomatoes, with juice
  • 3 cups low-sodium chicken broth (more if you like the soup more liquid)
  • 15-oz.
Read More » “Slow Cooker Mexican Chicken Soup”

The Best Green Beans I’ve Ever Had

Sorry mom.  I do give you some credit though, your pressure cooker green beans inspired me to try cooking them in my new Instant Pot.  OMG.  They are so good.


Click here for the recipe!

Recipe of the Week: Meatballs and Marinara in the Instant Pot


Well, this Instant Pot meal was an “instant” success in my family!  So easy and fairly healthy.

Click here for the meatball recipe Click here for the marinara recipe

Chicory Salad With Roasted Grapes

Source:  The Washington Post


  • 1 cup seedless red grapes
  • 1/3 cup walnut or pecan pieces
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon plus 1 pinch salt
  • 1/8 teaspoon plus 1 pinch freshly ground black pepper
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • 4 cups lightly packed, coarsely chopped or torn chicory, escarole or frisee
  • 2 ounces blue cheese, crumbled (or substitute shaved Parmesan)


Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.… Read More » “Chicory Salad With Roasted Grapes”

Easy Chocolate Peppermint Bark

Source:  Genius Kitchen


20mins SERVES:

20-30 YIELD:

1 1/2 pounds UNITS:

US Ingredients

  • 12 ounces quality white chocolate (like Ghirardelli)
  • 12 ounces quality dark chocolate (like Ghirardelli)
  • 1⁄2 cup crushed peppermint candy (like starlite)


  1. Line a 9×12 pan with parchment paper.
  2. Melt the dark chocolate (use the method you prefer, either double boiler, or microwave – cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
Read More » “Easy Chocolate Peppermint Bark”

Hune’s Lasagna

(Hune is a nickname for my mom)


  • 1.5 lbs ground chuck
  • 1 T olive oil
  • 1 medium onion minced or chopped
  • 1 clove garlic chopped
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t dried oregano
  • 1/8 t crushed red pepper
  • 12 oz tomato paste
  • 28 oz can crushed tomatoes
  • 1 C water
  • 1/2 t salt
  • 1/2 t pepper
  • 2 eggs
  • 3/4 lb ricotta cheese
  • 3/4 lb cheddar cheese, shredded
  • 3/4 lb mozzarella cheese, shredded
  • 1 C Parmesan cheese, shredded


In a large pot heat olive oil over medium heat and cook onion and garlic until softened. … Read More » “Hune’s Lasagna”

Chicken Fricassee with Spring Vegetables

Source:  Southern Living


  • 8 skinless, bone-in chicken thighs (about 4 lb.) (Audra used boneless)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup all-purpose flour (Audra used Bob’s Red Mill Gluten Free All Purpose Flour)
  • 2 tablespoons olive oil
  • 1 (8-oz.) package cremini mushrooms, quartered  (Audra isn’t a shroom fan so used about 1/2)
  • 3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
  • 1 cup coarsely chopped leek (from 1 medium leek)
  • 2 cups chicken stock  (Audra used Gluten Free)
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
  • Hot cooked egg noodles  (Audra used Gluten Free rotini instead)
  • chopped fresh chives
Preparation: Step 1

Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.… Read More » “Chicken Fricassee with Spring Vegetables”

Game Day Fried Chicken Sliders with Bacon, Apricot, Root Beer & Sesame Seed Jam and Chipotle Yogurt Drizzle

Makes 8 sliders

Active Prep Time 40 Minutes – Cook Time 55 Minutes 


  • 8 brioche slider buns
  • 1 pound thick cut bacon
  • 1 onion
  • 4 cloves garlic
  • 1/4 cup apple cider vinegar
  • 1/2 cup root beer
  • 1 pack sesame snaps candy
  • ¼ cup brown sugar
  • ½ cup dried apricots
  • 1 teaspoon red pepper flakes
  • 2 chicken breast cutlets
  • 1 cup flour
  • Kosher Salt
  • Fresh Cracked Pepper
  • 2 eggs
  • 1 tablespoon peanut or vegetable oil + additional for frying
  • ½ cup salted cashews chopped
  • 1 1/2 cups panko bread crumbs
  • 1 individual container Greek Yogurt Plain
  • 2 chipotles in adobo plus tablespoon adobo sauce
  • 2 tablespoons butter melted
  • 16-24 whole basil leaves



For Bacon Jam:  Cut bacon into 1 inch pieces and cook until crisp. … Read More » “Game Day Fried Chicken Sliders with Bacon, Apricot, Root Beer & Sesame Seed Jam and Chipotle Yogurt Drizzle”

Layered Mexican Dip

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


  • 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


  1. Mash the avocados in a medium bowl. 
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Slow Cooker Pulled Pork

3 lbs. pork shoulder or butt, skin and excess fat removed
1 onion, chopped
1 cup chicken broth
2 cups bottled BBQ sauce (we love the Johnny Harris brand)
2 tbsp. dijon mustard
2 tbsp. honey
1 tbsp. soy sauce
salt and pepper to taste

Scatter onion over bottom of slow cooker and place pork on top.… Read More » “Slow Cooker Pulled Pork”

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


Split party rolls open. … Read More » “Ham Delights”

Kicked Up Brunswick Stew

Source:  East Alabama Living Magazine

“This is a favorite of ours.  It is super easy.  I can have it on the stove in 10 minutes.  It does very well in a slow cooker during the game.” ~Beth Yarbrough


  • 1 rotisserie chicken
  • 1 lb chopped pork from your favorite BBQ joint (without sauce)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (16 oz) pkg.
Read More » “Kicked Up Brunswick Stew”

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 » “Alabama Firecrackers”