Pork

Ground Pork Skillet with Maitake Mushrooms, Cabbage and Cashews

February 10, 2022 by Christina Shoup Leave a Comment

This tasty skillet recipe is a new family favorite. I fear the name of the recipe may not get your taste buds buzzing, but trust me, it’s a delicious warm bowl that hits all the categories – protein, fat and fiber with some serious umami. It’s healthy, balanced and the perfect answer to that take out craving we all get from time to time. I cannot stomach the refined oils that are often used in take out and get headaches from the MSG, so take out is rarely an option for me. Plus, dishes like these allow you to add so many healthy ingredients to the dish that don’t look a whole lot different than the take out option. My kids ate this with no knowledge or detection of mushrooms at all. I certainly wasn’t hiding this nutritious ingredient, but if they took one look at the maitake mushrooms there’s a good chance they’d hesitate trying this dish. Those are some funky looking mushrooms! One of my kids even commented how much he liked the cabbage – just like the cabbage in the chow mein take out dish he likes so much. Nutritionally speaking, this dish is worlds away from any take out variety.

While I enjoyed this dish over a big pile of arugula (my favorite green!) that slowly wilted as I ate, my kids ate this sans extra greens. Seeing as though there’s a ton of wilted cabbage for added fiber in this dish, it’s a great stand alone meal and everyone wins. Don’t forget your favorite hot sauce – it makes the dish!

Cheers,

Christina

Ground Pork Skillet with Mushrooms, Cabbage and Cashews

This quick and satisfying skillet can be thrown together in well under 30 minutes and it's a hit with my family. A high quality ground protein, fiber and healthy fat mixture served on top of a pile of arugula is the perfect quick and healthy meal. I like a generous drizzle of gochuchang sauce or sriracha as well as an extra sprinkling of cilantro.

Course Main Course

Keyword cashew, mushroom, pork, skillet

Servings 4 servings

Author Christina Shoup

Ingredients

1 tbsp avocado oil
1 onion, chopped
kosher salt and freshly ground black pepper
4 oz maitake mushrooms, chopped, including stem shiitake or crimini mushrooms are great options
1 lb ground pork chicken or dark turkey will work great, too
½ inch knob of ginger, minced
2 cloves garlic, minced
2 tsp reduced sodium soy sauce, add more to taste for a gluten free option- use coconut aminos, to taste
¼ cup raw cashews
½ head cabbage, shredded
handful of chopped cilantro
arugula

Instructions

In a large skillet, heat over medium and add avocado oil. Add onion and a pinch of kosher salt and ground pepper. Saute until golden and translucent.
Add mushrooms and continue cooking until mushrooms are golden.
Add ground pork, breaking up as it cooks. Be sure to cook until no longer pink, and then another 4-5 minutes. This additional time allows the protein to caramelize and add great flavor.
Add garlic and ginger and cook until fragrant. Add liquid aminos or soy sauce. Continue stirring to combine flavors.
Make a well in the center and add the raw cashews. Allow them to toast briefly and toss to combine.
Add shredded cabbage, stir to combine and cook until cabbage is wilted.
Add chopped cilantro and taste for seasoning. Serve pork mixture on top of a bed of arugula and drizzle desired sauce on top.

Recipe Notes

*To make this dish quicker than quick, Trader Joe’s is a good place for packaged shredded cabbage and even chopped onion. My favorite items to keep on hand for a quick dish are their frozen cubes of ginger and garlic. You can use 2 cubes of each to replace the fresh garlic and ginger in this recipe. With these quick shortcuts, this dish can be on the table in no time at all.

Grilled Pork Chops with Stone-Fruit Relish

June 3, 2020 by Christina Shoup Leave a Comment

With Memorial Day weekend behind us, the first heat wave has passed quickly followed by unseasonable rain, and school distance learning winding down – all signs point to summer. And even though it often feels like Groundhog day, things are slowly and carefully opening back up and we may feel like there’s some summer fun on the horizon. There’s no doubt about it, this summer won’t have many of the familiar markers of summer- pool parties, overseas travel adventures, and overnight camps, but if we try to incorporate our favorite parts of the season, nobody can take the carefree feeling of summer away from you!

I, for one, look forward to more farmer’s markets on the weekends as well as making time for the summer mid-week markets that are beginning to open up locally. One of the biggest changes I’m making this summer is to have my three kids (ages 15, 13, and 10) make dinner every Wednesday. I will give them about 3 – 4 of my most trusted cookbooks, and let them pick out the meal, write a grocery list and have it ready for me by the beginning of the week when I do my food shopping. They have to cook and clean up the dishes they use for preparing the meal- but dad and mom are in charge of the dinner dishes – reverse roles.

One of my favorite ways to make dinner during the summer is to marinate some type of protein (usually chicken or pork) early in the day, and when dinner time rolls around, quickly and easily throwing that on the grill with a veggie (usually summer squash, bell peppers, corn or asparagus) and serving with a salad or seasonal fruit. Could not be easier and keeps the heat and the mess outside.

This recipe for Grilled Pork Chops with Stone-Fruit Relish is one of my favorite summer dishes. It’s got grilled protein, fruit and veggie(ish) and lots of flavor- all rolled into one dish! It’s based on a recipe from Gourmet Magazine- a beautiful magazine that I wish was still in publication. I hope you enjoy it as much as I do!

Cheers,

Christina

Grilled Pork Chops with Stone-Fruit Relish

This easy summer dish uses peak of the season ingredients and is as beautiful as it is tasty. Boneless, skinless chicken breasts also works well with this flavorful fruit relish. Smoked paprika makes for a deep smokey flavor and if you like more of a kick, use a serrano instead of the jalapeno. This recipe was adapted from Gourmet Magazine.

Course Main Course

Keyword fruit salsa, pork chops

Servings 4 servings

Author Christina Shoup

Ingredients

Marinade

½ tsp garlic powder
½ tsp smoked paprika
3 tbsp lime juice
1 tbsp extra-virgin olive oil
4 pork chops (¾ – 1" thick) boneless or bone-in

Salsa

1 nectarine, diced peaches or plums also work
1 tsp sugar
1 tbsp lime juice
1 pint cherry tomatoes, quartered
2 scallions, finely chopped use white and green parts
1 tbsp seeded, finely chopped jalapeno pepper use serrano for more kick
3 tbsp chopped basil
2 tbsp chopped mint
2 tbsp red-wine vinegar

Instructions

For the marinade, combine all ingredients into a ziplock bag or a shallow glass baking dish. Add the pork chops and make sure they are well coated. Let sit while you prepare the relish.
For the relish, combine all ingredients in a medium bowl. Season to taste with salt and pepper.
When ready to cook, prepare gas grill by brushing the grates with oil and heating grill to medium.
Remove pork chops from marinade and pat dry with a paper towel. Season with salt and pepper. Grill chops, turning once, until internal temperature reaches 135°, then tent with foil and rest for 5 minutes. Serve with relish.

Sweet and Smokey Baby Back Pork Ribs

May 20, 2020 by Christina Shoup 2 Comments

Let’s talk about barbecue for a moment… I am not a huge meat eater. We eat mostly chicken and fish, as well as the occasional pork products- bacon, pancetta and sausage. We buy beef almost entirely in the form of grass-fed ground beef for the purpose of flavorful chili and quick weeknight tacos, and even then it’s only 1-2 times a month. So, when I asked for a Traeger smoker for my 41st birthday, my husband was understandably curious about this request. What he wasn’t confused about was my love of saucy pulled pork. And fall off the bone ribs. As well as a good everything bagel with smoked salmon. Although these dishes aren’t ones we eat very often, somehow I felt justified asking for a smoker for a birthday gift — and a few years later, I’m sure glad I did. Because when the craving is strong, there’s not much stopping me! Plus, knowing how to confidently throw something on the smoker for a crowd (whenever we can have those again) is pretty badass, no?

An excellent birthday gift a few years back

One of the best things to come off our smoker in awhile were these baby back pork ribs — they were sweet and smokey, simple, mainly hands off, as well as left us with incredible leftovers. I used a common smoking method of 3-2-1… smoke for 3 hours, wrap and grill for 2 hours, and sauce for 1 hour. If you have strong opinions about how much work should be required to get the meat off the bone for the most enjoyable rib experience, this is most definitely not the method for you. I am not a fan of gnawing on bones or eating meat that is remotely chewy. I’d rather put effort into shaking a cocktail or properly buttering every inch of my cornbread. Priorities.

This recipe is very flexible- it’s really a method rather than a required list of ingredients. I only ask you don’t skip the smoked paprika- it’s key to this recipe! Change up the seasonings by adding an element of heat like cayenne to balance the sweet. Swap the yellow mustard for other varieties of vinegary mustards. The liquid is also very flexible. I recently used a diet Dr. Pepper because we are still under a shelter-in-place order in the Bay Area and quickly swinging by the grocery store for one item isn’t as easy as it used to be. The bigger question is- who drinks a Dr. Pepper anymore, let alone a diet one? This unfortunate beverage inevitably came from some team sports potluck that we hosted a while back as evidenced by how deep I found it in our beverage fridge in the outdoor kitchen. All I know is it worked well for these ribs.

And now at the end of May, and heading into summer and grilling season – consider adding this recipe to your weekend plans. You can also find this yummy potato salad on Food Family Friends recipe index- perfect dishes for Memorial Day!

Cheers,

Christina

Sweet and Smokey Pork Baby Back Ribs

These pork ribs are everything I want in a pork rib… fall off the bone tender, smokey and sweet, caramelized and sticky — and it feeds a crowd. This recipe was adapted from the Traeger Everyday Cookbook and uses a simple cooking method of 3 hours of smoke, 2 hours wrapped, and 1 hour with sauce on the grill. Best way to serve- with a side of potato salad, corn bread, and paper towels.

Course Main Course

Keyword pork ribs

Servings 8 people

Author Christina Shoup

Ingredients

3 racks pork ribs about 8 lbs
¾ cup apple juice, Coke, or Dr. Pepper divided
½ cup yellow mustard
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
sweet mesquite seasoning I used Kirkland brand
½ cup brown sugar I used smoked brown sugar
⅓ cup honey warmed
BBQ sauce I like Kinders

Instructions

Smoke the ribs- 3 hours

Prepare the ribs by removing and discarding the membrane from the bone-side of the rib.
In a small bowl, combine mustard, ½ cup of the juice or soda, and Worcestershire sauce. Spread on both sides of the ribs, followed by the smoked paprika and enough mesquite seasoning to completely cover the ribs. Set aside on a rimmed baking sheet while you prepare the smoker.
Turn the Traeger to the smoke setting. Leave the lid open and wait for the fire to establish, about 4-5 minutes. Smoke the ribs meat-side up with the lid closed for 3 hours. Transfer the ribs to a clean baking sheet and set the grill to 225°

Grill the wrapped ribs- 2 hours

Place each rack of ribs in a separate piece of foil large enough to wrap completely.
Divide the brown sugar evenly among the racks, followed by the honey. Fold up the sides slightly and add remaining juice or soda. Carefully gather the two long sides of foil at the top and fold down tightly a few times. Fold in the sides a few times to tightly form a sealed packet.
Return foil packets to the grill and cook for 2 hours.

Sauce the ribs- 1 hour

Bring a rimmed baking sheet close to the grill, along with the BBQ sauce and a pastry or silicone brush. Using tongs, carefully open each packet and slide the racks onto the grill, taking care not to spill the liquid or burn yourself with the steam. Remove the foil to the baking sheet and discard.
Brush the meat side of the ribs with BBQ sauce and continue to cook for 30 min- 1 hour. They will likely (and hopefully!) be too tender to flip over to coat the back side of the ribs with sauce. This is just fine.
Remove ribs to a cutting board and after a few minutes of resting, cut between ribs as desired and serve warm or room temperature.

Crispy Pork Carnitas Tacos

May 5, 2020 by Christina Shoup 2 Comments

I’m not sure where my love of Mexican cuisine began, but it is no doubt my favorite cuisine. “Authentic,” not authentic, Tex Mex, Cal-Mex, it’s all my favorite. I’m lucky that my family likes things on the spicy side, so it gives me plenty of room to experiment with recipes using a variety of fresh and dried chilies, salsas and more. I trained them well, I suppose.

Since today is Cinco de mayo and Taco Tuesday, it is no big surprise in my house that we are having my favorite Carnitas Tacos with all the fixings. But, when those two fall during a pandemic and we are all home together, it’s a quiet feast in the backyard, just the 5 of us. The majority of the cooking is very hands-off — it just takes a bit of planning as the pork marinates overnight and the black beans as well as the rice for horchata both benefit from a good long overnight soak.

The menu:

Mezcal con Pepino (search for recipe on website)

Guacamole and Chips

Loaded Guacamole with CA avocados from The Good Fat

Carnitas Tacos

Overnight marinated pork shoulder with citrus and bay leaf

No extra fat needed- this crisps up perfectly under the broiler

Homemade Flour Tortillas

6 inch flour tortillas- perfect for tacos

Drunken Black Beans

My favorite brand of beans- the Midnight Black Beans are a gorgeous deep purple when soaked

Homemade Horchata

Basmati rice soaked overnight with cinnamon stick and vanilla bean

I cannot wait until it’s safe to gather again… I need to make this menu for friends and family! For now, I say cheers to my favorite people and thankful we have this time at home together.

Cheers,

Christina

Carnitas Tacos

These pork carnitas tacos are at the top of my most favorite foods. They are adapted from the famed tacolicious cookbook by Sara Deseran — one of my favorite cookbooks in my growing collection. The majority of this dish is completely hands off and with the crisping happening under the broiler rather than fried, it's full of flavor, not grease. We take the time to make homemade tortillas which takes this meal over the top delicious. It feeds a crowd, or in my house, a meal and some rockin' leftovers.

Course Main Course

Author Christina Shoup

Ingredients

4-4½ lbs pork shoulder cut into 1½-2 inch chunks; bone reserved
1 large onion, sliced
5 cloves garlic, skins removed and smashed
5 tbsp brown sugar
3 tbsp kosher salt
3 tbsp dried Mexican oregano
2 bay leaves
5 strips orange zest
¼ cup freshly squeezed orange juice
1 tbsp apple cider vinegar
½-1 tsp dried red chili flake
1 cinnamon stick optional

Instructions

The night before: Combine all ingredients in a large heavy pot with a lid. Toss to coat and place covered pot in the refrigerator overnight.
When ready to cook, preheat the oven to 300°. Give the pork a toss so it is evenly covered with marinade and place covered pot in the oven for 3 hours. Be sure to give the pork a quick stir once or twice over the 3 hours. When the pork is tender and pulls apart easily, remove from oven.
To crisp the pork: Move rack near the top of the oven and turn on broil. Line a rimmed baking sheet with foil and place a cooling rack in the pan. Spray the rack with nonstick spray. Using tongs, remove the pork pieces from the pot and place on the rack, giving space between pieces if possible. Be sure to remove any large chunks of fat. Keep a close eye on the pork, broil until desired crispiness.
Serve pork with tortillas, cilantro, radish, cilantro, hot sauce and lime wedges.

Food helps soothe the soul

January 22, 2018 by Christina Shoup Leave a Comment

Beautiful Santa Barbara coastline with charred hills just above Montecito

For my close friends and family, you know the past few weeks have brought lots of sadness and anxiety with the disaster that has unfolded in Montecito. For those that don’t know me personally but read my blog know that my last post focused on the fabulous trip we just took to Montecito and the Santa Barbara area and all the tasty food we enjoyed on that visit. For many people not in CA, Montecito is familiar because it’s where Oprah and Ellen live- for me it’s where three of my favorite people on the planet live and love. The devastation that has occurred there is mind boggling. Families have been forever changed. The tight-knit community who was still so raw from the fires in December have had to endure hours, days and now weeks of trauma and uncertainty. As I write this, the main freeway that runs through this darling little town has only just opened in the past 24 hours but residents still remain shut off from their homes and neighborhood and will continue to be for more than a week. All I can say is that the feeling of helplessness is a terrible feeling and all I have wanted to do the past two weeks is scoop up these three, transport them to my town and nurture and comfort them with every warm and tasty dish I know how to make. If praying is your kind of thing, please continue to include the town of Montecito in your prayers. There is still much uncertainty and a massive clean up effort to continue.

For now, we focus on feeding the souls of our friends and family whenever possible. Below are some recipes that I have made in the past week or are on my meal calendar for the week ahead. I hope you find something to try and enjoy.

As always, thanks for reading and happy meal planning!

~Christina

Salted Butter and Chocolate Chunk Shortbread

I’m not sure what to say about these other than they are absolutely delicious and dangerous to have in my kitchen- I made them a few days ago and they disappeared in no time. They are buttery, chocolatey and have the best crunch from the turbinado sugar. I am planning on making a few batches of these this week for my husband to bring to work. Just a mid-week treat of cookies to get them through the week!

Classic Italian-American Stuffed Shells

I made this dish this past week and split it between two foil pans- one for my kids and grandma to have while Eric and I were out for the night and one for the freezer to take to a friend who just had a new baby. It’s flavorful, comfort food at its best! This recipe is your standard spinach ricotta filling but with an extra step or two to soak up the moisture of the spinach and ricotta. If you have a few extra minutes, it’s worth the additional steps. I used a jar of Rao’s Homemade Sauce- it’s a great weeknight solution and a quality brand that is almost always on sale at Safeway. Or try Marcella Hazan’s Tomato Sauce. It’s the best sauce I think I’ve ever had and super easy- 3 ingredients and 45 minutes of simmer time.

Ham and Split Pea Soup

This is the easiest soup to make and full of flavor. My entire family loves it. I make it as written, but always double the recipe and we either eat it for a few meals or put it in smaller containers and freeze it. The only thing you need to do if eating it for leftovers is to thin it a bit with water or stock before heating it up. I used leftover ham (Cook’s Illustrated Holiday Ham with Cherry Port Sauce) I had in the freezer from the holidays. We have this with a side of kale salad. Yum!

Chickpea, Barley and Kale Soup

Everyone needs to have an easy super healthy soup like this one in their repertoire. And, everyone needs to have a friend like my friend Patricia! She brought me this soup about a year ago when I wasn’t feeling awesome and I loved it so much that I promptly requested the recipe. I’ve made it many times since and it’s a hit with my family. The only changes I usually make are to use vegetable or chicken stock instead of the water and bullion cubes and I also double the amount of kale, carrots and celery- can never have enough veggies! My kids love to sprinkle Tajin seasoning salt on the top so I am sure to keep the salt to taste at a minimum. A garlic toast to dip is the perfect side.

Slow Roasted Salmon with Pesto

Recently, we were visiting my mom and she offered us the yummiest baked salmon for lunch. It is so simple using prepared pesto and it cooks beginning in a COLD oven so you don’t even need to take time to preheat! We ate it cold, as my mom usually does, and it was delicious. I cannot think of a healthier option to have in your fridge during the week for a quick lunch. Bonus- cold salmon means you can take it to work and not stink up the company kitchen! I cannot think of anyone who might have done this while teaching about 10 years ago- but, you only do that once before learning your lesson.

My mom’s “recipe” in a text message. We are fancy like that.

“Hi Sweetie! Cannot find the exact recipe but here’s what I do: olive oil in the bottom of a shallow casserole, put Costco prepared Pesto on top of salmon after I season with a little salt and pepper. Spread about 2 Tbsp. depending on size of filet. Set oven to 400°. Place casserole on middle rack in cold oven and after temp reaches 400° I turn off the oven and let it sit in the oven for another 5 or 10 minutes. It all depends on the size of the fillet. You can check for desired firmness and also for the milky white liquid to disappear.”

If you need an exact recipe: Pioneer Woman puts salmon filet in a cold oven, then turns on the heat to 400 degrees and cooks for 25 minutes. Both preparations couldn’t be more simple! I hope you enjoy.
Crispy Dijon Chicken Sandwiches

When I was growing up we loved going to Burger King and instead of getting a burger we often got their “healthier” (ha!) chicken sandwiches on a roll. They were so simple but so delicious. And, because they were several dollars a sandwich and my parents had 4 teenagers at once with big appetites, it added up. My mom recreated it at home for much cheaper and included it in our family collection of recipes. Using organic chicken- which I would- would definitely not make this more affordable, but certainly worth making for my family to satisfy my fond childhood memory.

The only tip I would give is to put your pan in the oven to get really hot and when your chicken is ready to go in the oven, pull your pan out, grease it with olive oil (my mom would use more butter) and quickly place your prepared chicken on the hot pan and put it back in the oven. I tried this with breaded eggplant recently and it produced the most crispy coating- I am certain it would work great with this recipe.

PS- the recipe below would be for boneless, skinless chicken. Using “thin cut” chicken breasts would be a good idea as well. I recently saw this organic option at the store.

Shrimp Tacos with Pickled Red Onion

This is hardly a recipe either, but one of the easiest dinners that I can quickly make and always have the ingredients on hand is shrimp tacos. I keep a bag of frozen shrimp in the freezer (Trader Joe’s), tortillas in the refrigerator, and a packet of taco seasoning (Trader Joe’s brand is a great one) in the pantry. I toss 1 lb of defrosted shrimp in half a packet of taco seasoning, put a little oil in a hot pan and saute the shrimp for about 3 minutes and then turn over and saute for another minute or two. A few pieces of cooked shrimp, a little shredded lettuce topped with a mixture of Greek yogurt and sriracha sauce wrapped with a corn or flour tortilla is pretty delicious.

If we are feeling fancy on a particular Taco Tuesday evening, I’ll do a quick batch of pickled red onions to sit while I’m sauteing the shrimp and heating up some frozen corn and a can of black beans as a side. My kids eat these pickled onions right out of the jar. I follow the recipe exactly with the exception of the vinegar- I prefer using red wine vinegar but almost any vinegar besides the big jug of white distilled vinegar would work great. Apparently it has too strong of a flavor for the best pickled red onion. It’s a super quick- dinner on the table- in 20 minutes.

PS: Thaw frozen shrimp quickly in a colander placed in the sink with cold water running over it for a few minutes. Be sure to take a shorter shower that day to make up for the wasted water- sorry. It’s the only way and I have no good use for shrimp water so it goes down the drain.

When you know better you do better

August 28, 2016 by Christina Shoup 5 Comments

Some farmer’s market love from Eric

Let me first say that I truly appreciate all the feedback since I’ve started this little blog. I have really appreciate our texts, emails, posts, and comments at school to let me know how much you’re enjoying it. It’s been fun for me and I am enjoying it more than I thought. So many of you have been kind enough to share your tips, suggest new recipes, and commiserate about the stress and hassle of getting dinner on the table each evening- thank you!!

For many of us, school and fall sports are well underway. I might have over-planned last week’s meal calendar just a bit. I stuck to the plan, and my family appreciated each meal, but I underestimated how busy and tired I’d be with school and sports starting all in the same week. I planned for one day of leftovers, but what I really needed was either another day of leftovers or something easy from the freezer. Rookie move. This week is looking a little nutty with busy days and several evening meetings. One of my favorite sayings- When you know better you do better! Here’s to an easier week of getting food on the table. And, let’s not forget we’ve got a nice long weekend ahead of us!

Turkey Chili with White Beans

http://www.epicurious.com/recipes/food/views/turkey-chili-with-white-beans-3090

There are many chili recipes out there, and I’ve made several different kinds myself. Over the years I’ve tried many variations- beans vs. no beans, ground beef vs. cubed, tomato sauce vs. chicken/beef stock/beer, spicy vs. mild, quick and easy vs. simmer all day, etc. This week I am cooking my favorite turkey chili because it’s quick and easy, full of flavor and provides leftovers. It’s always a hit and the recipe is usually requested when I share it with family and friends. I serve it with all the toppings: cilantro, shredded cheese, green onion, avocado, and sour cream. A side of cornbread- Trader Joe’s box(!) or crushed up tortilla chips is yummy, too.

I make it as directed with these exceptions: I substitute the 3 cans of white beans for 1 can of white beans, 1 can of black beans and 1 can of dark red kidney beans. I like the variety but anything works. I also use dark turkey thigh instead of more lean turkey breast- it seems to have more flavor. Finally, I add about a cup of frozen corn in the last 10 minutes of cooking.

*Bonus- the leftovers are even better the next day after the flavors have had a chance to develop.

Frozen Trader Joe’s Orange Chicken

You’ll recall me saying a few weeks ago that once school starts you’ll see “Trader Joe’s frozen something” on my meal calendar more often. Well, this is one of those go-to meals for busy nights. I actually cook 2 packages for our entire family and there’s always a little leftover. I serve it with a side of broccoli and frozen jasmine or brown rice- all from Trader Joe’s. Not the healthiest meal, but it couldn’t be easier and my kids absolutely love this dish.

*Caution- Once I packed a few servings in Tupperware for Sydney and I to eat in the car on the way to a “birds and the bees” class. I figured we needed full tummies for the night we had ahead of us. The darn chicken dish didn’t sit for more than 30 minutes in the Tupperware before it steamed its crunchy outside right off and into a nasty mushy layer making our dinner nearly inedible. Lesson #1- do not make this ahead of time and certainly don’t package it! Lesson #2- if you’re going to take your kid to such a class, treat them to a nice juicy In & Out Burger, fries and shake.

Pulled Pork Sandwiches

http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

This is a household favorite and I’m excited to get it back into the rotation. Thankfully, my friend Marina reminded me of this dish and I am happy that she did! It’s a great dish for the crockpot that can cook all morning or afternoon and can sit until you’re ready to shred the pork and add BBQ sauce. We love the pork on Hawaiian rolls with a side of coleslaw (nothing fancy here- bagged shredded cabbage, shredded carrots, and Marie’s coleslaw or poppy seed dressing) and baked beans.

Labor Day Menu

Tomato Pie, Grilled Sausages, Corn Salad, Watermelon Wedges and Butterfinger Pie

I made a very similar menu when we had some friends over this summer and thought it would make a great Labor Day menu as well. Make one or all of these dishes and you won’t be sorry. At first glance, it probably doesn’t look like an easy menu, but each dish only has a few ingredients, very easy to prepare, and is full of summer flavor. Enjoy!

Tomato Pie

I know what you’re thinking… tomato what?! This has been a favorite of mine since childhood. My mom used to make this when we had company over and guests always requested the recipe. Years ago she gave my siblings and me a wonderful Christmas gift- a book of family recipes and this one made the cut. I make it several times each summer and this year is no different. It makes an impressive and delicious dish when you entertain but is simple and comforting enough to make and bring to a friend with a new baby.

Make it easy on yourself and buy pre-made pie dough and unroll it right into a pie dish. Poke a few holes in the dough and cook as instructed before filling your pie shell with the tomatoes and cheese mixture. And, don’t bother peeling the tomatoes, it’s unnecessary!

Right out of the family recipe collection

Strange looking crust but that didn’t affect the taste

Corn Salad

http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe.html

This is delicious, super easy, and I make it as directed. Fresh corn is really important here!

As disturbing as this photo seems, it’s a great way to cut corn off the cob and catch it in a bundt or angel food pan.

Butterfinger Pie

This is hardly a recipe but here’s another favorite from my childhood that was included in our family recipe book. My kids nearly died when they were at the grocery store with me and I asked them to go find 6 Butterfinger bars. One of them said, “What is this, Halloween or something?” My candy bar-deprived children declared this the best dessert ever and I’m pretty sure I’m going to need to include it in my very own family recipe book someday.

4 ingredients!