Ingredients

• 14 thin slices Canadian bacon (just over 1/4 lb Boars Head thinly sliced)
• 1 8 oz round of brie
• 8 large eggs, slightly beaten
• 1⁄2 cup mayonnaise
• 1⁄2 teaspoon white pepper
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon dried basil

Preparation

 

• Place Canadian bacon slices on bottom and up sides of a lightly greased 9″ inch deep dish pie plate, slightly overlapping slices
• Remove rind from Brie and cut cheese into cubes.

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Servings: 2   Ingredients:   Breadcrumbs

• Panko breadcrumbs – 1/2 cup (I use Gluten Free)
  
• Oil-spray

Chicken

• 2 small chicken breasts, around 6-7oz/180-210g each
• 4 slices Swiss cheese
• 4 to 6 slices of ham, about 2.5oz/75g
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard

Dijon Cream Sauce (makes 1 cup)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour (I use Gluten Free flour)
  
• 1 1/4 cups milk
  
• 2 tbsp Dijon mustard
• 3 tbsp Parmesan cheese, finely grated
• Salt and pepper

Instructions

1. Preheat oven to 350F.

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Ingredients

• 1/4 cup water
• 1/4 cup granulated sugar
• 8 cups diced seedless watermelon (1 pound)
• 1/4 cup fresh lime juice
• 1 3/4 cups blueberries
• 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
• 1 1/4 cups silver tequila
• Ice

Preparation

Click here to go to FoodandWine.com for a video and/or instructions to print.… Read More »

Submitted by Nancy Echikson

• 1- 7 ounce package almond paste
• 1 cup granulated sugar
• 2 large egg whites
• 1 teaspoon amaretto or almond extract

Pre heat oven to 350.  Beat sugar and almond paste at medium speed in stand mixer until it’s in small pieces.  Add egg whites and amaretto or almond extract.  Beat on high speed for 4 minutes till smooth. … Read More »

Nutella Pudding I eat completely gluten free so I rarely find dessert items on restaurant menus that work for me.  When I found Nutella Pudding on Brookhaven’s Dixie Q menu I knew I must seize the opportunity to order dessert!   After taking my very first bite I knew that if there ever was an occasion to exclaim loudly the three simple letters “O.M.G”… Read More »

Source:  Southern Living Magazine, March 2018

Ingredients

• 1 1/2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 4 (8-oz.) boneless, skinless chicken breasts
• 8 bacon slices (not thick cut)
• 1 1/2 pounds baby Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons ketchup
• 2 tablespoons chopped fresh chives, divided

Preparation

Step 1

Preheat oven to 400°F.… Read More »

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

Ingredients

• 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

Preparation

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 »

… Read More »

Source;  The Opelika Observer

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

Ingredients:

• 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 »

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!… Read More »

 

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… Read More »

Source:  The Washington Post

Ingredients:

• 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)

Preparation:

Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.… Read More »

Source:  Genius Kitchen

READY IN:

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)

Preparation:

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 »

(Hune is a nickname for my mom)

Ingredients:

• 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

Preparation:

In a large pot heat olive oil over medium heat and cook onion and garlic until softened. … Read More »

Source:  Southern Living

Ingredients:

• 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 »