bbq — A Southern Fairytale

Do you plan your Easter Menu?

Easter Menus can be daunting, the planning.. down right frightening. Do you serve Ham or Lamb? How many side dishes do you make? Do you serve appetizers?

For my family, it’s always been Ham on Easter, Turkey at Thanksgiving and Chili on Christmas Eve.

If this is the first Easter meal that you’ve cooked it can feel like the weight of the world is on your shoulders. Seriously y’all.. don’t let it.

I’m going to be playing with some Ham recipes this week and I’ll share them very soon, promise.

For today.. here are two side dishes that will be appearing on OUR Easter table:

Sun-dried Tomato and Basil Potato Casserole

I made this potato chip topped, creamy, flavor packed, cream cheese enhanced casserole last Easter and it was one of the first things to FLY off our table. Seriously, you add potatoes, green onions, sour cream, potato chips, sun dried tomato and basil cream cheese, cheese and more… how can you go wrong? Plus, it’s EASY to make!!!!

You can find the recipe here.

Chilled Green Bean and Potato Salad

Fresh, crisp green beans, baby red potatoes, salt, pepper, dijon mustard, red wine vinaigrette and more blend together in a dressing that adds a special zing and unique flavor to this refreshing twist on a green bean side dish. If you’re tired of the same green bean or potato salad dish, this is the side dish to add to your table. When I serve it, it gets thumbs up from everyone and requests for it to show up again sooner rather than later.

Recipe here

What’s going to be on your table this Easter? Do y’all do Ham, Lamb or something else for a main dish?

I’d love y’all to share your Easter Menus and Ideas!

Pulled Pork BBQ Sandwiches

pulled pork bbq sandwich
sorry about the crummy picture, I still don’t have my camera back from Canon

Today’s MWM recipe is for pulled pork and it is a bit spicy, juicy, tender and fills your house with an unbelievable smell that makes your mouthwater all day long and your taste buds tingle in anticipation.

Pulled Pork
(crockpot recipe)

1 (3 to 4lb) boneless pork shoulder roast
2 Tbsp yellow mustard
1/4 C Rachel’s Meat Seasoning
1 bottle Miller Lite
1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices)
8 large hamburger buns
*onions and pickles

Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer.
Seal the bag and refrigerate overnight to marinate.
First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours.
Resist the urge to dive face first into the crockpot.
When the roast is done, drain the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
Add the bbq sauce to the pork in the crockpot and stir to mix.
Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.
Serve on toasted hamburger buns with sliced onions and pickles* not necessary

These are simple, delicious, truly tonguegasmic and a delightful treat for any get together or just family game night.

If you’re playing along with Mouthwatering Mondays, THANK YOU!, sign the MR. Linky with your name and the URL for your MWM post, not your generic URL, snag your tonguegasmic button and link back here, then go visit other MWM participants and get some yummy new recipes and meet other foodies like yourself!!