50 States 50 Recipes | Alabama

I have begun my newest cooking project 50 States, 50 Recipes in which I research those iconic recipes each of the fifty states are often known for, such as, Key Lime Pie from Florida, Kentucky's Hot Browns, or Alaska's King Salmon...I'm perusing Pinterest, favorite recipe blogs, and pulling out my dusty cookbooks and adding those state recipes to our monthly menu, cooking up the new fare, and serving them for my families meal or even as a small group dessert. I haven't given myself a time limit, like all 50 states in a year, but, I wouldn't be surprised if it takes just about that to eat through all 50 states tastes. I already have three states recipes selected for the month of May. But, today I begin with...
First up, I baptized some chicken, as the tale goes, in an Alabama White Gold BBQ Sauce. I was inspired to create this tangy, peppery, non-tomato based sauce from quite a few different recipes I scoped out on the internet using the original Alabama White BBQ Sauce as a basic recipe. Alabama White BBQ Sauce is an iconic northern Alabama staple for various barbecue meats including chicken and pork, created in Decatur, Alabama by Big Bob Gibson's BBQ in 1925. Normally, a tangy BBQ sauce is not our families favorite but after one taste of the mouth-watering, basted-with-white gold BBQ sauce-grilled chicken, we were hooked. Super moist, smokey chicken grilled slow and steady, which we smothered in the sauce at the table. Delicious!
Alabama White Gold BBQ Sauce
2 Cups Mayonnaise (Duke's is best)
2 tablespoons cider vinegar
2 tablespoons freshly grated, or prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons water
1 teaspoons Kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1 clove garlic, minced

Whisk all ingredients together.

Use with Grilled Chicken: Pour half of the mixture over thawed chicken and marinade for 2-3 hours. Reserve remaining sauce. Grill chicken slowly, basting with marinade. Serve with remaining sauce. Store remaining in refrigerator.

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fall of the bones goodness


Six Sister's Stuff

This was our very first time - ever - having ribs at home. In all my years of cooking I've never made ribs. I'll be honest, here. I was intimidated. Seriously, intimidated by the delicious looking ribs hitting the tables of other cooks and feeling, there is no way I can make those delectable, mouthwatering, memorable ribs. But, then I found the easiest recipe possible for cooking delectable, mouthwatering, memorable ribs. 

Cook them in the crockpot.

Finish them under the broiler.

Yep, that simple.

Thank you Six Sister's Stuff for this amazing recipe (modified ever-so-slightly).

Here's the real kicker! My sons actually made them! Pretty simple really, but, they were in charge of dinner as Hoosier Man and I had a session with our counselor and I new we'd run over time. Here's what Jarrod (with a little help from John) did:

Fall off the Bones (Goodness) - I mean, ribs

Put 2 racks of pork loin ribs, thawed and cut in 2-3 rib sections in the crockpot, on low. In a bowl, mix 3- 3 1/2 cups pineapple juice with 1 1/2 cups brown sugar, thoroughly. Pour over ribs. Put the lid on and let those babies cook. (They were rotated in the liquid once or twice).  Then, just before you're ready to eat, transfer those ribs very carefully to a bar pan (or broiler pan). Heat that oven to 500 degrees on broil. Slather the ribs liberally with Sweet Baby Rays Sweet & Spicy BBQ sauce. Broil for 10 minutes or until ribs caramelized and darken.


The entire family loved these babies!


kid's recipe book | roasted chicken, chili, and rice skillet with bacon


The Picky Palate makes delightful recipes and when I saw a chicken and rice skillet dish, with bacon no less, I just had to make it! And, of course I just had to make it our own. This dish is pure, unadulterated comfort food: cheese, lots of cheese, roasted chicken, such lovely flavors, steamy rice, smokey green chilis, a touch of chipotle heat - and bacon. Just a pound of bacon to sprinkle on top. Flavorful combination all around.

Obviously, I served it with a salad. Duh.

'Tis true I made this in the southern August heat. Ok, not the best time. But, it sure was good! And it was very easy to put together and perfect for one of my really bad days of pain. A day when I needed the comfort food. 

We have a huge, 14-inch cast iron skillet, that on those really bad days of pain I can barely lift, but I used for this dish and, man, does this make a ton of food. Serves 6-8 easily. We had plenty of leftovers to enjoy.

the recipe book...more recipes


I grew up with a version of this recipe. My favorite way to eat it was over toast with butter, while everyone else ate the noodles. For some reason growing up I didn't appreciate the taste of store-bought egg noodles. I've modified Mom's recipe some but this is still one of the best poor man's stroganoff.


Because I feel sorry for my sons I've only made Broil Parmesan Tilapia a couple of times but I'd have it on the menu every couple of months if they'd let me because I love it made this way, smothered with parmesan cheese, mayonnaise (I prefer Duke's brand) and butter plus some delightful seasonings, served with rice and a salad. So good!


There's a story with this dressing. It goes like this:

Every quarter the boy scouts have a Court of Honor whereby all the ranks and merit badges are presented to the scouts and prior to the presentations everyone brings pot luck dishes to share. We normally bring homemade Caesar Salad ( a big dish of it), Green Bean Casserole, and Garlic Bread. They are our go-to dishes.

At this last Court of Honor Jeff needed to gather the boys up to go and found John and Jarrod in a circle of the scout moms telling the ladies just how easy it was to make the Caesar Salad Dressing, that it was homemade and they passed on their 'secret' recipe. Jeff got such a kick out of finding the boys sharing the salad dressing recipe with the scout moms after they raved about the salad.


Yes, smothered in butter. Delish!


My friend Margie gave me this recipe after she brought it to our small group gathering and I adored it, especially at a time when I had trouble eating desserts with my skewed taste buds.

...and still more recipes.


Served with a salad this flavorful dish is top-notch comfort food.


We love Chicken Parmesan at our house and this Meatball Parmesan, after making it one time is right up their as a favorite dish in our house. The meatballs were divine. And smothered in cheese...it doesn't get any better!


One Pot Andouille Sausage Skillet...One Pot Delish!!!


These easy weeknight dinners are wonderful. This Easy Oven Fajitas isn't only easy but it is just as good as stove top and maybe better because it doesn't need tending to.


Another small group dessert that was a big hit! Oh my goodness, this was good.

That is all I have put together thus far this past weekend. Hoping to make solid ground on more recipes. I am also putting the 4 x 6 photos onto a 12 x 12 photo page (6 recipes each page) to have printed with my next batch of scrapbook pages from Persnickety Prints.

more recipes for the recipe book.


While I absolutely adore my Biscuits and Gravy Casserole I love Pioneer Woman's Cowboy Quiche even more. Bacon, fried onions (I don't caramelize them, but just brown them up good), creamy egg mixture with sage laced through it.


One of those super simple delicious desserts that went over famously by our small group on Sunday evenings, when we meet for Bible study.


This easy chicken bake is downright fabulous. I mean, come on. Mix the ingredients, spread over chicken breasts and bake. Surprisingly, the flavors meld well together.


I found this recipe in a Pampered Chef pamphlet that I modified a bit to accommodate our tastes. What I did keep the same were the garlic and parmesan cheese combined with the butter that crusts up the bread on the outside as the cheese melts inside. Wonderful!


I made this breakfast braid for the Elevate (the K-5 kids) Volunteers at our church. It was a big hit with the volunteers, not so much for Jeff and I. I decided what I didn't like was the hot sausage with the sweet marmalade and apples so next time I make it I'm going to use a sage or plain sausage.

pumpkin cobbler.


Pumpkin Cobbler. Yum! This was another small group dessert. It, however, was not a hit because most of small group are not pumpkin fans. Yay! More for me, because I am a fan! I was very glad there were leftovers. This is my favorite pumpkin dessert, even over pumpkin pie with cool whip. And what is even better is Pumpkin Cobbler is super easy to bake.


aunt shirley's carrot cake.

A few weeks ago I made Aunt Shirley's Carrot Cake, a favorite recipe of my dad's, for our small group that we host on Sunday evenings. I think this recipe has become small groups favorite recipe of all time - just like that. It was, to put it mildly, AMAZING!

I must confess something though.

I added a cup of carrots to the original recipe. Please, don't hate me. I mean what do you do with an extra cup of shredded carrots when you misjudge how many carrots might make just 2 cups. I overcame. I adapted - the recipe, that is.


jalapeno chicken melts


Jarrod made these the other day and when I called him to ask how they turned out he was so excited by how good they were - like - 'we need to make these regularly good' and then when I had one for lunch - oh my - good is just a mediocre word for the flavor and taste of this slightly spicy, cajun chicken melt. The chicken melt would be just fine without the cajun mayo but main that mayo, topped with chopped pickled jalapeno's takes this chicken melt over the top!



cheesy smoked sausage and potato casserole


I put this casserole together  ahead of time, refrigerated it and the boys pulled it out to bake it. It turned out tasty. And something that will probably be a go to recipe for us, especially in these coming cooler temperatures. And who doesn't love casseroles. Served with a side of our favorite homemade Caesar Salad (with homemade dressing). Totally yum!


The Monetrey Jack Pepper cheese along with the Sharp tanginess of the cheddar absolutely made the dish. We are a family that loves cheese...as our waist lines are evident...but, go try this anyway. It's good!