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

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

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.

(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

Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.… Read More »

Makes 8 sliders

Active Prep Time 40 Minutes – Cook Time 55 Minutes 

Ingredients:

• 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

Directions:

For Bacon Jam:  Cut bacon into 1 inch pieces and cook until crisp. … Read More »

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. 

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 »

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 »

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

Ingredients:

• 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.

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 »

Adapted from The Spruce.  We make them on a Big Green Egg rather than a regular charcoal grill.

If you love salt and vinegar potato chips, then you’ll love these tangy wings. Add a touch of cayenne pepper to the marinade to boost its spiciness.

Ingredients

• 3 pounds/1.4 kg chicken wings
• 1 3/4 cups/420 mL distilled vinegar
• 1/4 cup/60 mL apple cider vinegar
• 1/4 cup/60 mL olive oil
• 3 tablespoons/45 mL sea salt
• 1 tablespoon/15 mL chili powder
• 2 teaspoons/10 mL black pepper
• 2 teaspoons/10 mL garlic powder

Preparation

1.… Read More »

Source:  Simply Gluten Free Magazine

(Gluten-Free, Dairy-free, egg-free, nut-free, soy-free, refined sugar-free, Vegetarian, Vegan)

This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings.  This particular salad is vegan, but feel free to go traditional and top with cotija cheese.

Serves 4-6 as a side

Salad Ingredients:

• 4 ears of sweet corn, shucked
• 1 cup cooked quinoa, optional
• 2 cups cherry tomatoes, halved
• 1 jalapeno pepper, seeded and diced
• 1/2 cup pumpkin seeds, optional

Dressing Ingredients:

• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons extra-virgin olive oil
• juice of two limes
• 1 teaspoon chili powder
• 1 teaspoon agave, optional
• 1/4 teaspoon of kosher or fine sea salt
• 1/4 teaspoon of freshly ground black pepper

Preparation:

Preheat the grill to medium-high. … Read More »

Everyone of these looks delicious.  Click here for all 9 recipes plus a fast paced video to show you how to make them all!… Read More »

Ingredients:

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

Preparation:

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 »