Last weekend, when I was making my first applesauce, I found Simply Recipes, via Smitten Kitchen and have added it to my favorites. I've poured through the blog - oh, the recipes, the photos, the tips on photos... a beautiful family affair that's so worth sharing for it's friendly conversation, and encyclopedia of go-to recipes.
Over the weekend, we tried two favorites and have decided that we might just have found our perfect date-night-in dinner, especially when college football is involved.
Finally! A pulled pork recipe that I can do; one that doesn't require seven hours of cooking, or a crock pot. A few, good store-bought items complete this simple meal:
+ We eat ours in between Hawaiian bread rolls (as if there's any other way).
+ Cole slaw is bagged shredded green cabbage mixed with a few dollops of bottled miso salad dressing.
+ To slather and finish it off: Sweet Baby Ray's BBQ sauce is our favorite (to be exact: hickory & brown sugar).
We've tried a few different - and similar - recipes for sweet potato fries, and this one is by far our new favorite. I think it's the combination of recommended spices (we added paprika and smoked chipotle powder). We also took the reader suggestions mentioned and pre-heated the baking sheet, used a little less oil and some non-stick baking spray to keep it on the crispier and healthier side.
We also have a haunch this recipe worked so well because of a new, recent purchase (perhaps... olive oil?), which I'll be blogging about later this week.
For dipping, we made our own favorite, which was inspired by a Tyler Florence aioli (for his ultimate crab cakes - dee-lish, btw), a Redondo Beach restaurant and our love for all-things whole grain mustard:
Yield: about 4 servings
1 clove garlic, minced
1/2 cup mayonnaise
1/4 cup whole grain mustard
1/2 lemon, juiced (give or take, depending on taste and consistency)
kosher salt and freshly ground black pepper
Combine garlic, mayo, mustard and lemon juice in a bowl and mix well. Add kosher salt and pepper to taste. Refrigerate for at least 30 min. prior to serving.
Note: we also love this dip as a spread for making a plain sandwich feel extra special, as well as an alternative to honey mustard or dijon with honey baked ham.