EAL Fall 2023

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CHILI RECIPES SPOON BREAD, SERVE WITH CHILI • 1 box Jiffy mix • 1 stick butter, melted • 2 eggs, beaten • 3/4 cup sour cream • 1 large can creamed corn • 1 small can whole kernel corn, drained • 1/2 tsp. salt Grease baking pan. Mix ingredients and bake at 325 degrees for 25 minutes. CREAMY WHITE CHILI Rachel White Prior to moving to Auburn with her husband, Drew, and two children, Rachel White worked on political campaigns for Governor Rick Perry and Senator Ted Cruz. Rachel and Drew, who grew up in Opelika, met while working on Senator Cruz’s presidential campaign. Rachel is now enjoying being home and cooking for her family. • 1 lb. ground turkey • 1 medium onion, chopped • 3 garlic cloves, minced • 1 Tbsp. olive oil • 2 cans (15 ½ oz. each) cannellini beans, rinsed and drained • 1 can (14 ½ oz.) chicken broth • 2 cans (4 oz. each) chopped green chiles • 1 tsp. salt • 1 tsp. ground cumin • 1 tsp. dried oregano • ½ tsp. pepper • ⅛ tsp. cayenne pepper • 1 cup sour cream • ½ cup heavy whipping cream • Optional: tortilla chips, shredded cheddar cheese, sliced avocado, cornbread In a large saucepan, sauté ground turkey, onion and garlic in oil. Cook until turkey is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and heavy cream. Serve immediately. If desired, top with tortilla chips, cheese and avocados. I prefer to serve over cornbread. VEGETARIAN CHILI • 1 Tbsp. vegetable oil • 2 cups chopped onion • 1/2 cup chopped yellow bell pepper • 1/2 cup chopped green bell pepper • 2 garlic cloves, minced • 1 Tbsp. brown sugar • 1 1/2 Tbsp. chili powder • 1 tsp. ground cumin • 1 tsp. dried oregano • 1/2 tsp. salt • 1/2 tsp. black pepper • 2 (16 oz.) cans stewed tomatoes, not drained • 2 (15 oz.) cans black beans, drained and rinsed • 1 (15 oz.) can kidney beans, drained and rinsed • 1 (15 oz.) can pinto beans, drained and rinsed Heat oil in a Dutch oven over medium-high heat. Add onion, bell peppers and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. TAILGATING TIPS IF YOU ARE TAKING CHILI FOR TAILGATING, BE SURE TO FOLLOW THESE GUIDELINES FROM BETH BREWER, A CERTIFIED SERVSAFE INSTRUCTOR, TO KEEP IT SAFE FOR SERVING. 1. USE INSULATED FOOD-GRADE CONTAINERS: Research various large capacity insulated containers that boast their ability to keep food hot for several hours. These containers will help maintain the temperature and prevent bacterial growth. 2. PREHEAT THE CONTAINER PRIOR TO USE: Before you add your chili, you will need to preheat the insulated container with boiling water. Please don’t skip this step because it helps extend the heat holding capacity of the container. 3. HEAT YOUR CHILI. Before you place chili in the insulated container, make sure it has reached 165°F. This temperature will help kill some of the bacteria present in the chili, as well as starting it off at a higher temperature to extend the serving time. 4. TRANSPORT THE INSULATED CONTAINER IN A WARMING BAG: Research various warming bags which will further ensure that the chili retains heat. Keep the warming bag away from the air conditioning vents in your car. 5. DON’T OPEN THE CONTAINER UNTIL SERVING: To maintain a warm temperature, avoid opening the container frequently. Obviously, each time you open the insulated container, the temperature will be compromised. 6. Check the temperature of the chili before serving: Hot food should be held at or above 140°F. That is why it is important to travel with a calibrated food thermometer and disposable alcohol wipes. 7. PRACTICE GOOD FOOD HYGIENE PRINCIPLES FOR ALL FOOD AT YOUR TAILGATE: Bring clean utensils to serve the foods. 8. CONSUME THE CHILI AS SOON AS POSSIBLE: Don’t give germs the time to multiply in your chili. Instead, serve the chili quickly. 9. TIME LIMITATIONS: Discard chili if it has been sitting out for more than two hours (one hour if the outside temperature is above 90°F). Although you hate to throw away food, that is a safer option than to risk a foodborne illness. EAST ALABAMA LIVING 51
Page 1 and 2: FALL 2023 COMPLIMENTARY
Page 3 and 4: ROOTSAUBURN.COM ALL THAT IS GOLD DO
Page 5 and 6: FEATURES FALL 2023 18 28 62 90 CENT
Page 7 and 8: 2023-24 FAMILY SERIES featuring The
Page 9 and 10: COMPLIMENTARY CONTENTS 10 LOCAL LOV
Page 11 and 12: When it comes to bone and joint pro
Page 13 and 14: When Josh’s grandfather came home
Page 15 and 16: help finish. He makes all the pickl
Page 17 and 18: HOME + VINE BY TORI BRINSON DESIGN
Page 19 and 20: EAST ALABAMA 2023-2024 Performing A
Page 21 and 22: VENUE THE OPELIKA CENTER FOR THE PE
Page 23 and 24: “Last year, as soon as the first
Page 25 and 26: Photos courtesy of Cafe 123 authent
Page 27 and 28: auburn • birmingham • lake mart
Page 29 and 30: Specializing in Loose Diamonds, Cus
Page 31 and 32: kitchen, wardrobe and dressing room
Page 33 and 34: Shop Fall Styles In Store Now! Loca
Page 35 and 36: By Ann Cipperly DATE NIGHT: Auburn
Page 37 and 38: Help for a Better Quality of Life H
Page 39 and 40: N E W H O M E S A U B U R N harrisd
Page 41 and 42: Photo courtesy of Bryson City TDA a
Page 43 and 44: WELCOME TO YOUR Twenty-seven estate
Page 45 and 46: White Oak Landing is a collection o
Page 47 and 48: With a full moon and candles glowin
Page 49 and 50: Engagement Rings • Custom Jewelry
Page 51: WINNING CHILI Roy Hodson won severa
Page 55 and 56: WALT DISNEY’S CHILI AND BEANS Sco
Page 57 and 58: Wild Flour Bakery 1015 Mayberry, Wa
Page 59 and 60: Stinson Breads Contact Stinson Brea
Page 61 and 62: Photo Courtesy of Tart and Tartan T
Page 63 and 64: @TheJuleMuseum EAST ALABAMA LIVING
Page 65 and 66: Photos courtesy of Andy Anderson Lo
Page 67 and 68: Escape to pearl River resort Pearl
Page 69 and 70: we’ve met a lot of great people w
Page 71 and 72: CALENDAR of EVENTS October 7 Wine T
Page 73 and 74: of the company from the early corpo
Page 75 and 76: enjoy traditional entrees prepared
Page 77 and 78: For reservations and private dining
Page 79 and 80: Watercolorist Clint Herring capture
Page 81 and 82: progressed to working from photogra
Page 83 and 84: Copyright 2023 Clint Herring Copyri
Page 85 and 86: to make a difference? VCOM-Auburn w
Page 87 and 88: out events. They secured a bus and
Page 89 and 90: EAST ALABAMA LIVING 87
Page 91 and 92: THE BEST IS ALWAYS IN DEMAND. Yella
Page 93 and 94: When Martha Henk was growing up in
Page 95 and 96: Jerry Purcell 205.382.3417 Judy Vos
Page 97 and 98: COMMUNITY Cheers on the Corner Each
Page 99 and 100: 2023-24 SEASON featuring Pam Tillis

EAL Fall 2023

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