We’ve all seen the stuff on Pinterest about infusing vodka with jolly ranchers, fruit, etc. I’ve been meaning to try something like that for a while – I’m not gonna lie – because it looks like it’s so damn fun – but I just haven’t gotten around to it. Because, you know, there’s food to be made.
Anyway, the candy corn got me thinking about the whole candy/vodka thing – if Jolly Ranchers dissolve, will candy corn?
Its the perfect little shot.
The candy corn I used is Smores flavored (Brachs), but of course any candy corn will work. I just used this because I recently bought a big fat bag of it.
Here’s your printable-
You know how sometimes you throw something together, not even meaning to make something spectactular but it just ends up being a straight up rockstar?
That happened with this rice. Sometimes we make things out of convenience; maybe we have too much of this or that, or maybe we’re just craving something. This was a good combo of both. I love chicken cordon bleu, but I’m not sure if I’ve ever made it, I’m not sure why, it’s just one of those things. I’m not being all judgmental about rice, it’s just that I don’t think too much about it. Sometimes it’s definitely necessary; like when you’re making any kind of chicken or beef.
I’m not sure why I haven’t thought about hooking up pork with buffalo sauce before.
I absolutely LOVE buffalo sauce, and I ♥ good, lean pulled pork. You know, the little crispy pieces that get a little too done. Not sure why, but I’ve always been that way.
I’m so happy for her. I cried waayyy too much.
For the reception, Meighan and Ben chose a BBQ buffet – which is sooo them. They’re die hard Bama fans (Roll Tide), and Southern through and through. All of their plans in the fall are based on when/where/what time SEC games are (specifically Bama, of course). Meighan definitely gets it honest. Let me just give you an example. Before the wedding the guys, of course, were in the groom’s suite watching the game and drinking beer. So, us girls were in the bridal suite doing makeup, etc. and my uncle knocked on the door to deliver snacks. My aunt just could NOT help herself. She said in a low voice, “Honey… real quick, just tell me – is there anything at all about the game I need to know? Has anybody scored yet? Tell me!”. Meighan said, “MOM I heard you- stop it damnit! I told you dad would let us know if something major happened!!!”.
That’s football in Alabama. And it’s serious shit. It didn’t take my New Yorker husband long to figure all that out. Now he participates, bless his heart.
So, at the end of the night there was a hella ton of leftover pulled pork and chicken – I mean seriously enough to feed two armies. Who took it home? Moi, of course.
For a couple of days we had chicken sandwiches, pulled pork sandwiches, I made BBQ wontons (post will come soon), etc. However, this was my favorite project àla leftovers - Buffalo Pulled Pork Fettuccine.
It’s kinda like buffalo chicken, but it’s pork. And it’s kinda like pizza, but it’s pasta. In a skillet.
It’s actually pretty easy, and different. I’m always into different. If you don’t have convenient leftover pulled pork on hand, here’s a good recipe from myrecipes.com, which I included in the printable below just for you.
See the Moore’s Buffalo Sauce in the background there? It’s my favorite. I could drink it. And cuddle with it.
Here’s your printable-
I just have to tell you. I love hummus.
Regular ass hummus is good – but this is special. Let’s just call it special ass hummus.
I remember the first time I tasted hummus. It was at a little Mediterranean restaurant in Homewood (a suburb of Birmingham) called Naji’s that I went to with my long time friend, Lauren. We would drive about 30 miles from Helena to Homewood to get this addictive bean dip. Their pita bread is so fresh. Naji’s is the reason that I absolutely fell in love with these Mediterranean dishes:
Hummus – Crack in mush form. No other words are required here. My crazy rendition is below.
Tabbouleh – This salad is made with fresh parsley, tomatoes, barley, lemon and garlic is one of the freshest salads/dips to ever eat. One of my favorites. I love scooping it up with pita bread or chips. As much as I make it, I should have already posted it, but I haven’t. I have no excuse. I’m taking responsibility for the non-posting. Don’t judge; it’s on my list.
Baba Ganoush- This is a luscious ass eggplant dip that most people act like they know what it is until they actually taste it. Have I made it with photos and posted it? No. And yes, I need to do that. Hold me accountable. I’m counting on you to do that.
This hummus is a little nontraditional.
I roasted a poblano pepper and pureed it with the rest of my nontraditional hummus ingredients. I know this isn’t very pretty but you have to blister the hell out of it. Let it cool a few minutes…
Then all you have to do is squeeze the liquid out, pat it with a paper towel and dice it.
Have you ever made ravioli using wonton skins? If not, you need to. It’s so easy and you’ll get addicted to experimenting with different fillings. I made Italian sausage ravioli with a tomato butter sauce. This sauce is ahmazing.
The sweet people at Cooking Light generously sent me some Kerrygold goodies to try, which are Irish grass-fed dairy products. I tried a few of their cheeses, including Swiss and Dubliner (my favorite, I LOVE sharp cheeses), and of course their butter.
It forced me to think outside the box here; I like challenging myself.
Their butter is definitely superior. Maybe it’s the whole grass fed thing? Maybe because it’s Irish? Who knows. The stuff is good.
I made my own sauce for this, which I usually do, but feel free to use jarred pasta sauce if you want. Just heat it in a sauce pan with the butter and simmer on low so the butter flavor gets incorporated into the sauce. If you do make your own, be sure to taste it while it’s simmering and adjust seasonings according to your preference. You may want more salt (or butter!).
Here’s your printable-