Two 12 ounce pkgs extra sharp cheddar cheese, grated
One 12 ounce pkg mild cheddar, grated
Juice of 1 1/2 lemons
2 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon ground red pepper or more to taste
1 bottle warm beer
Mix all the ingredients in blender or food processor. Serve with bread cubes or crackers.
From ‘Fifty Years and Still Cookin’; Nags Head cookbook. Entry by Nancy Roop Carawan
Posted in Recipes | Tagged nags head cookbook, outer banks cookbook, outer banks recipes | Leave a Comment »
Posted in Desserts, Recipes | Tagged Desserts, OBX, Outer Banks | Leave a Comment »
1 and ½ pkgs of cream cheese (the large packages)
½ stick of butter (OR you can use 2 large pkgs of cream cheese and omit butter)
1 large can crushed pineapple—drained
Green onions—chopped—3 tablespoons or so, more if you like
Seasoned salt to taste
1 ½ to 2 cups of toasted pecan pieces
Yellow or orange pepper—chopped (use however much you want)
Let the cream cheese and butter soften then blend well. Add the crushed pineapple and other ingredients and chill. Better the next day!
If you prefer to make a cheese ball instead of a spread just save ½ cup of the chopped pecans and once the spread has been formed into a ball (after chilling) then you can roll it in the pecans.
Serve with good crackers.
I also sometimes add sweet basil or other herbs that I have on hand—dried or fresh. You could vary this quite a bit by adding chopped bacon or black olives, etc.
Contributed by: Jeannie Maynard, Village Realty
Posted in Appetizers, Recipes | Tagged Appetizers, OBX, Outer Banks, Recipes, Spreads | Leave a Comment »
1 cup of self rising corn meal
1 cup of buttermilk
1 egg
Mix 3 ingredients thoroughly & let sit 10+ minutes
Preheat oven to 425 degrees
Works best with 9” Cast iron “seasoned” frying pan (makes the best crusty slices)
Pour 2 T of vegetable oil in the frying pan
Put the frying pan in the oven while it is preheating
Check often and heat the frying pan w/oil until hot & oil “sizzles” when a drop of water is sprinkled on…. really sizzles but not “smoking”.
Immediately remove the pan and pour the oil in the mixture; the buttermilk mixture should bubble up and sizzle in the frying pan
Put the pan back in the oven and bake about 20-30 minutes until browned.
Slice in like a pie (8 med or 6 lg) and lots of real butter!
Contributed by: Jackie Myers, Village Realty
Posted in Breads, Recipes | Tagged Cornbead, OBX, Outer Banks, Recipe, Southern Cooking | Leave a Comment »
I got my weekly Veggie Basket from Weeping Radish which included a delicious fresh basil pesto. I had no idea what I could do with it so I googled and found this wonderful recipe.
Ridiculous is all I can say!! Check out this link for the recipe ~ Kalyn’s Kitchen
Posted in Main Dishes, Recipes, Seafood | Tagged OBX, Outer Banks, Recipe, Seafood | Leave a Comment »
Nice fresh summer salad
Marinade chicken tenderloins in KC Masterpiece Chipotle Lime Sauce for 30 minutes.
8 cups mixed spring greens
1/2 onion, thinly sliced
1 mild jalapeno, sliced
1/2 avocado, sliced thinly
1/2 can chickpeas, rinsed
1/2 pint cherry tomatoes, halved
1 ear sweet corn, cooked and kernels removed
1 Tbsp olive oil
oil + vinegar
Cook chicken over medium high heat and heat onions and jalapeno in olive oil until browned. To assemble salad place mixed spring greens on a plate and add cherry tomatoes, chickpeas, avocado, corn, cooked onions, jalapenos and place cooked chicken on top. Serve with a little olive oil and red wine vinegar sprinkled on top. If you are not shy about calories add tortilla strips and serve with Marie’s Jalapeno Ranch 
Contributed by: Jenny Myatt, Village Realty
Posted in Main Dishes, Poultry, Recipes | Tagged OBX, Outer Banks, Recipes, Salad, Summer | Leave a Comment »
1 lb Grouper
1 small onion
1 squash
1 zucchini
1/2 small red pepper
1 dozen mushroom, stems removed
1/2 pint cherry tomatoes
Kalamata Olives to Taste
1/4 cup fresh basil
2 Tbsp Olive Oil
1 Tbsp minced garlic
Salt and Pepper to taste
Parchment paper
Preheat oven to 400 degrees. Slice onion, squash, red pepper, mushrooms and zucchini very thin – I like to use a mandolin and also julianne some squash or zucchini for color. Over medium high heat cook all vegetables including cherry tomatoes in olive oil until tender add garlic then set aside. To assemble bag cut a large piece of parchment paper and fold in half to cut like a heart. Place on parchment heart on a cookie sheet and add grouper. Salt and pepper grouper to taste then fill with cooked veggies and juice, top with fresh basil and halved Kalamata olives. Close bag leaving an opening to vent. Bake bags on cookie sheet at 400 degrees for 20 to 25 minutes.
Contributed by: Jenny Myatt, Village Realty
Posted in Main Dishes, Recipes, Seafood, Vegetables | Tagged OBX, Outer Banks, Recipes, Seafood | Leave a Comment »
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « May | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
|
