Mason Jar BBQ Sundae Supper

When I read this article in Southern Living I knew then and there that I had to recreate it for our next Sunday Supper…

“From his Ole Miss days, Foods Editor Scott Jones fondly remembers the BBQ Sundae served at the Rebel Barn BBQ in Oxford. An entrée, not dessert, the sundae layers pork, slaw, and baked beans, all covered in thick, sweet red sauce.”

…and boy am I glad I did.  It would be darling and practical for feeding a crowd as well.  (It’s not often that I can put “darling” and “practical” in the same sentence...just ask Honey.)
Here’s how to pull it off – this will serve 12 in the small size mason jars:
- 2 cans baked beans
- 1 recipe of my easy slaw
- 1 recipe of my hands down never had better crock pot BBQ
- jar of bread and butter pickles
- Layer beans, slaw, bbq and then top with a pickle garnish.
- Swoon from Southern goodness

My Easy Slaw

1 bag shredded coleslaw mix

1/4 cup apple cider vinegar

1/4 cup canola oil

2 T mayonnaise

1 T honey

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery seed

1. Whisk together everything for sauce.
2. Mix into shredded coleslaw and chill until ready to serve.

My Hands Down Never Had Better Crock Pot BBQ

• 4 lb. eye of round roast if you’re feeling spendy; 4 lb. piece of pork if you’re not
• 1 tsp salt
• large can tomato sauce
• 12 oz. bottle chili sauce
• 1 chopped sweet onion
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 2 T Worcestershire sauce
• 1/2 tsp dry mustard
• 1/2 tsp chili powder
• 1/2 tsp paprika
• buns (if you’re not serving in a jar, of course)

1. Place roast in crock pot.  Sprinkle with salt and add water to cover.  Cook on 6 hours. 
2. In the last hour, stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
3. Shred meat and mix with sauce.

Both recipes from Southern Living back in the day.  I apologize for not having dates/issues but I’ve had these cut out in my recipe book for ages.

Happy eatin’ y’all!
xoxo

Excited for the features on Huffington Post, Tip Junkie and Artsy Girl!

Sunday Supper {Gladys Knight Style}

*prepare to swoon*

This edition of Sunday Supper is an homage to Gladys Knight’s Chicken & Waffles – Atlanta’s Southern soul food institution.  Our Southern Living version featured buttermilk waffles topped with fried chicken tenders drizzled with a peach horseradish syrup.  And it was absolutely positively divine.  I mean…the whole family gobbled it up like they didn’t know where they were gonna find their next meal.  

Chicken & Waffles with Peach Horseradish Syrup
Waffles

• 1 1/2 cups all-purpose flour
  
• 1 tablespoon sugar
  
• 1 1/2 teaspoons baking powder
  
• 3/4 teaspoon baking soda
  
• 3/4 teaspoon salt
  
• 1 3/4 cups buttermilk
  
• 1/3 cup butter, melted
  
• 2 large eggs

2 lbs fried chicken tenders (I bought the yummy ones from the Publix bakery.)
Peach Horseradish Syrup

• 1 cup maple syrup
  
• 1/4 cup peach preserves
  
• 2 teaspoons prepared horseradish
  
• 1/2 teaspoon coarsely ground pepper
  
• 1/4 teaspoon salt

Thinly sliced green onions to garnish
1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.
2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle).
3. Stir together maple syrup, peach preserves, horseradish, pepper, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm.
4. Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.
 
Note: Keep waffles warm in a 200° oven up to 30 minutes before assembling.  I halved the recipe and it served my hungry family of four.
 
Go get you some…Gladys Knight style.
xoxo

Sunday Supper

I super puffy heart love some California Pizza Kitchen BBQ Chicken Pizza.  Yummmmmy!  So, for Sunday Supper this week we went totally casual and dined on our own at home take of the pizza parlor favorite.

BBQ Chicken Pizza
pizza dough (I use whole wheat dough from Publix bakery.)
8-oz. of mozzarella cheese, shredded
1/2 of a small red onion, diced finely
shredded chicken (I picked up a rotisserie from the Publix deli.)
fresh cilantro
bbq sauce

- spread your dough out per the package instructions
- top with cheese, chicken and onion
- drizzle with bbq sauce
- bake according to package directions (mine was 400 for about 20 minutes)
- top with cilantro
- enjoy

And the best part of all? Our no muss, no fuss supper left us with loads of time for bike riding!!  The baby got John’s old bike with the training wheels re-attached and John is the proud new owner of a larger, “cooler” Razor Kobra bike (that Honey went to the ends of Atlanta find…I kid you not.)




xoxo

Gather 'Round

When we were at Learning Express a while back, the PCP set his sights on the Gather 'Round Dinner Game and it was too intriguing to pass up.  I mean, what kind of mother would I be if I said no to adding more FUN to our family meals?

The round cards are filled with questions and tasks that range from counting backwards to taking a bite of your veggies.  We pass the game around and take turns pushing the button.  The game lights up and selects an activity.  Even the baby plays...in his own unique way.

We don't bring it out at every meal, but when we do it's a sure fire way to get our littles fired up about supper time!

xoxo

Sunday Supper {New Years Style}

Along with folks all over the South, we rang in 2012 with the traditional, albeit meager, meal of peas for luck and greens for wealth.  We've been cookin up this meal and enjoying it with Sister and her Mister since the first year we were married.

I repurposed the table decor from New Years Eve for the occasion.  I thought about cookin' up those collards but just couldn't bring myself to deconstruct the centerpiece quite yet.

Along with our hoppin john and bourbon bacon greens (my new fave recipe, though I substitute turnips), Honey grilled up his delish bourbon and brown sugar glazed pork tenderloin and we noshed on honey cornbread muffins, the Pirate's House pecan pie (recipe here) and the sweetest tea you've ever wrapped your lips around.

Now, I've got to go get me a piece of that pie for breakfast before the boys wake up and beat me to it.  Yes, they are all still asleep.  Glory be...
xoxo