Do you remember that Carolina BBQ Pulled Pork we enjoyed during the not-so-enjoyable Super Bowl? (It’s okay, Cam, I still heart you.) And do you remember how I said we had a LOT of pork? Seriously, we ate pork for a full week. As much as I love pork, we needed a good break from it after that.
One of the leftover ideas I had was to make pizza. Seriously, this pizza might be my favorite pizza I’ve made at home. I used a store bought crust to make life a little easier but made my own sauce using the Carolina BBQ as a base. It was fun!
BBQ-Ranch Pork Pizza
- 3/8 C Carolina BBQ sauce
- 1/8 C buttermilk ranch dressing
- 1 tbsp tomato paste
- 1 tsp molasses
- 1 (11 oz) refrigerated pizza crust
- 1 C Carolina pulled pork
- 8 oz shredded mozzarella cheese
- 1 tbsp diced red onion
- 1 tsp fresh parsley (I used Gourmet Garden lightly dried herbs)
- 1 scallion, green parts only
- Preheat oven to 425 degrees F. Place pizza dough on a baking sheet.
- Make sauce: In a small bowl whisk together BBQ sauce, ranch, tomato paste, and molasses.
- Spread sauce on pizza dough, leaving a 1″ crust. Top with cheese, pork, onion, and parsley.
- Bake 10 minutes. Allow pizza to cool 5 minutes. Garnish with chopped scallions.
I used to be really bad at wasting food. I’d buy groceries with good intentions and then life would get in the way or cravings would overrule common sense. I have used the move as a great way to break that habit.
Instead of doing a massive “common pantry items” grocery trip I bought what I needed to make dinner. And then I would use those ingredients to plan out the next dinner plans, only buying what I needed at each trip to the store.
When I saw that the buttermilk in my fridge was nearing the end of it’s life and didn’t have enough to make Sweet Potato Waffles again (they’ve become a popular request of Stuart’s) I decided to make mashed potatoes.
I could’ve just thrown things together until they looked right, but I realized that sometimes people want a recipe for mashed potatoes and I could always use more side dishes on the blog. I pulled out the measuring cups and started creating a recipe!
Buttermilk Ranch Potatoes
- 3 gold potatoes
- 1/4 C + 2 tbsp buttermilk
- 1 tbsp butter
- 2 tsp ranch seasoning
- S+P, to taste
- Wash and quarter the potatoes. Because gold potatoes have thin skins I left them on, but feel free to peel if you prefer. Place potatoes in a saucepan, cover with water, salt the water, and bring to a boil over medium heat.
- Boil potatoes until fork tender and drain. Mash potatoes with a potato masher, or a hand mixer if you prefer.
- Mix in buttermilk and butter until creamy. Add ranch seasoning and S+P.
Yesterday was my brother-in-law’s birthday. Unfortunately I already had a commitment of Secret Recipe Club to reveal on his actual birthday so instead we’re celebrating a day late, or shall I say instead that we’re simply extending the celebration!?
B graduated from Auburn last year and has since taken a job in Nashville and is loving his new life in the real world. Even if it means he doesn’t get to play Ultimate Frisbee as often as he’d like. B is very active and outgoing, he is very generous and kind. His rough, athletic exterior is balanced out by a sweet and soft heart. He really is a perfect gentleman. Hopefully I’ve thoroughly embarrassed him!
Wedding Photography by Cher Hanna
B did slack on providing me a dish to post for his birthday so I had to choose for him, with the help from his mother. She suggested Thanksgiving Brussels Sprouts, but as that recipe is already posted (although it definitely needs an updated photograph), I decided to create my own recipe for one of his favorite vegetables. Being very athletic, B and his girlfriend like to watch their calories and eat a well balanced diet rich in fruits and vegetables.
B and Kat, I hope you give this one a shot and tell me how I did!
Spicy Ranch Brussels Sprouts
- 1 lb Brussels sprouts, cleaned and halved
- 2 tbsp canola oil
- 1 3/4 tsp ranch seasoning
- 1/2 tsp paprika
- dash cayenne, to taste
- salt and pepper, to taste
- Preheat oven to 350 degrees F.
- In a bowl coat Brussels sprouts in canola oil. Season with ranch, paprika, cayenne, and S+P.
- Place in a loaf pan in a single layer and bake 11 minutes. Flip sprouts and bake an additional 11 minutes until al dente.
In an effort to keep a balanced diet, I try to do Salad Night once a week. As you could imagine, this could become pretty monotonous – unless you’re a rabbit and you like that kind of thing.
When I met my husband in college, he did not eat lettuce. He didn’t eat too many vegetables actually. On our one year anniversary I prepared a three course meal, complete with Caesar Salad. He amused me and ate a couple bites. He said it was a texture thing. That I don’t get – lettuce is light, and crisp, and refreshing! After we got married and I fell in love with cooking, our pallets became more adventurous. His more so than mine I’m sad to admit. He eats vegetables now! And better yet, salads. He’ll even choose salad at a restaurant while I opt for the burger.
Buffalo Chicken Salad with Avocado Ranch
- 2 chicken breasts
- 1/4 C hot sauce
- 1 tbsp dry ranch seasoning
- 1/2 avocado
- 6 tbsp Ranch dressing
- 4 C salad mix
- 1 carrot, diced
- 2 Roma tomatoes, deseeded and diced
- Marinate chicken for at least two hours in hot sauce and ranch seasoning. Grill chicken until cooked through.
- In a blender, puree avocado and ranch dressing.
- Assemble salad with remaining ingredients. Top with chicken and dressing.
*This recipe is modified from Amanda at http://www.theskinnyfork.com/blog/skinny-grilled-buffalo-chicken-salad*