Homemade Honey Mustard

Ingredients

  • ¼ cup dijon mustard (we used Grey Poupon Country Dijon)
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • Salt to taste

Directions

  1. Take a small mixing bowl and combine the mustard and honey together in it, stirring in the rice vinegar afterwards until combined. Take a taste and add salt if you think it needs it.
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Before making this, it seemed really weird that a recipe for honey mustard would call for rice vinegar but it actually worked wonderfully with the honey and the mustard. Most pre-made honey mustard we’ve had in the past were predominately sweet but this was much more equal parts sweet and tangy. It’ll be hard to go back to pre-made honey mustard after tasting this delicious version !

We got this recipe from Food Network.

We weren’t paid in any form to promote Grey Poupon or Food Network.

Take care everybody !

Mac And Cheese With Shredded Pork Roast

Ingredients

  • 3 cups whole milk, divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups shredded smoked Cheddar
  • 1 cup shredded American cheese (I took 9 slices of Kraft American cheese and cut it into small diced pieces to get a cup of cheese)
  • 1 teaspoon dry mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (16-ounce) package penne pasta, cooked
  • 3 cups shredded Slow Cooker Pork Roast (recipe below)
  • Toppings: more shredded Slow Cooker Pork Roast (I set aside an extra cup for the topping), shredded Cheddar cheese (I used more of the smoked Cheddar cheese), and chopped green onion (I sliced the green onions)

Directions

  1. Preheat your broiler, making sure you have a rack on the middle shelf. Take a large saucepan out and pour 2 ¾ cups milk in, setting the heat to medium. Grab a small bowl and whisk the remaining milk together with the flour, whisking until the mixture’s smooth. Once the 2 ¾ cups milk is heated to the point of boiling, gradually whisk in the flour mixture and continue to whisk for another 2 minutes or until the milk feels like it’s thickened. Turn the heat down to medium-low and mix in the cheese, mustard, salt and pepper, stirring until the cheese has melted. Toss in the pasta and 3 cups of shredded pork, stirring to make sure everything’s combined.
  2. Take a large cast-iron skillet and spread the mac and cheese out in it, topping it with the additional pork followed by the Cheddar. Place in the oven to broil for a minute or two or until the cheese has melted a little. Sprinkle on the green onion and enjoy !

Slow Cooker Pork Roast

Ingredients

  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper (we used freshly ground black pepper)
  • 1 (4- to 5-pound) pork shoulder (we used a boneless pork shoulder)
  • 2 cups chopped yellow onion
  • 6 cloves garlic
  • ½ cup white wine vinegar
  • 1 cup chicken broth
  • 2 bay leaves

Directions

  1. In a small bowl, mix together the sugar, salt, and pepper, rubbing the mixture all over the pork.
  2. Place the pork in a 6-qt. slow cooker (we placed the pork fat-side up in the slow cooker), adding in the remaining ingredients afterwards.
  3. Put the lid on the slow cooker and let it cook on HIGH for 2 hours, turning the heat down to LOW afterwards for 6 additional hours. Take the pork out and shred it, discarding the fat.
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This is a 2-for-1 southern comfort food dish ! You can definitely taste the Cheddar in the mac and cheese and you can still get that subtle flavor of the pork. One component doesn’t overpower the other in this and the green onion also adds a nice crunch as well as bringing a nice freshness to the dish.

Recipe source unknown.

We weren’t paid in any form to promote Kraft.

Take care everybody !

Quick Turnip Greens

Ingredients

  • 4 slices bacon, cut into 1-inch pieces (we used hickory smoked bacon)
  • 1 cup chopped yellow onion
  • 1 clove garlic, minced
  • 8 cups chopped fresh turnip greens
  • 4 cups vegetable broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons firmly packed light brown sugar

Directions

  1. Take a large saucepan out and add the bacon to it, setting the heat to medium-high. Stir frequently (constantly if the bacon starts to stick to the saucepan) for 8 to 10 minutes or until the bacon’s crispy. Toss the onion and garlic into the saucepan, stirring constantly for 3 minutes or until the onion is tender. Add the turnip greens in, stirring until the greens look a little wilted. Pour the broth in, as well as adding in the remaining ingredients, stirring to combine. Once you see that the liquid is boiling, turn the heat down to medium-low, putting a lid on afterwards. Let it cook for 15 minutes and eat right away.
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If you try this dish as is, you might be disappointed in the flavor but we found it to be a lot tastier after adding more salt and vinegar to the dish. We could taste the smokiness from the bacon more and we liked being able to taste the apple cider vinegar more as well in the dish.

Recipe source unknown.

Take care everybody !

Cheese Grits

Ingredients

  • 4 cups water
  • 1 cup quick-cooking grits (we used the 5-minute quick cooking grits)
  • 1 cup shredded Monterey Jack cheese (we used pepper Jack cheese)
  • ½ cup shredded sharp Cheddar cheese
  • ¼ cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground fresh black pepper (we used freshly ground black pepper)
  • ¼ teaspoon garlic powder

Directions

  1. Take a large saucepan out and pour the water in, setting the heat to medium-high. Once the water’s boiling, slowly whisk the grits in, turning the heat down to medium-low afterwards. Let the grits simmer for 5 minutes or until they’re tender. Stir in the cheese and remaining ingredients and serve right away !
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The flavors seemed really subtle at first but once we added some additional salt, the flavors popped a lot more ! You can taste the Jack cheese first and foremost but you can taste the Cheddar cheese near the end of the bite. If you’ve never had grits before, this is a delicious way to be introduced to them !

Recipe source unknown.

Take care everybody !

Sautéed Collard Greens

Ingredients

  • ¼ cup olive oil (we used extra-virgin olive oil)
  • 1 thinly sliced medium sweet onion
  • 1 tsp. paprika (we used smoked paprika)
  • Salt
  • 12 cups thinly sliced collard green leaves
  • 3 Tbsp. coconut vinegar or 2 Tbsp. apple cider vinegar (we used apple cider vinegar)

Directions

  1. Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, add in the onion, cooking it for 5-8 minutes or until the onion looks both translucent and is getting browned around the edges, stirring frequently during that time. Now add in the paprika, seasoning to taste with salt. Add the collard greens into the skillet a handful at a time, stirring long enough to wilt before adding in each additional handful. Cook the greens for 4 minutes or until all of them have wilted but still have a somewhat firm texture to them. Pour in the vinegar, stirring to combine. Add more salt if you think the dish needs it.
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When we took a bite of this, we thought it tasted good but we weren’t sure if it was good enough to post. Once we added a few additional splashes of vinegar though, we knew this was something worth posting ! Between the sweetness from the onion and the delicious tanginess from the apple cider vinegar, it works beautifully with the flavor of the collard greens.

Recipe source unknown.

Take care everybody !