Wednesday, July 23, 2014

Creamy Bacon & Pea Pasta Salad


Goodness!  I made a batch of this yummy pasta salad and the kids and I ate on it all week.  To me, this is the perfect little lunch recipe, but it also works well as a side too.  For instance, one night, we had this as a side to Andrea's Pulled Pork (yesterday's recipe) and that was so yummy!  And if you're eating meat-free these days, just omit the bacon and throw on some toasted nuts for crunch instead (a toasted almond or chickpea would be really good in here too).

Enjoy!

This is a great recipe because you can make as much or as little as you want.  The following directions are for four portions but you can easily increase that amount or decrease it based on your needs.


Shopping List
3 cups pasta, cooked, drained and cooled
2 cups fresh or frozen peas (brought to room temp)
8 green onions, chopped
8 pieces of cooked bacon, crumbled (reserve a few pieces to garnish)
about 4 tablespoons of your favorite Ranch dressing (I used Newman's Own)
Salt and Pepper to taste
Grated Parmesan cheese to garnish, optional


In a large bowl, combine your cooked pasta with the peas, green onions, bacon and dressing.  Cover and refrigerate at least 2 hours or up to 3 days.  Garnish with a little grated Parm and a few extra bacon crumbles.

Lunchtime will not be boring if this is on the menu!  And don't forget, it's a great side dish too!

Enjoy!









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Tuesday, July 22, 2014

Andrea's Pulled Pork


You guys all know my bestie Andrea, right?  The super fun, super busy, super creative, super mom that I love so much.  Well, did you know that  she makes the worlds best pulled pork?

She does.

It's amazing.

We always request it.

And it never fails.

So now, we make it at our house too.

This recipe is one of my very favorites because it only requires four ingredients, you put them all in the slow cooker and then leave them alone until you're ready to eat.  This is the PERFECT  meal to make on busy school days (during the fall, we eat it almost weekly).  And it makes up a huge batch, so you can even have it two nights in a row if you like.

Thank you so much sweet friend for letting me share your wonderful recipe!!

If you use a 4 or 5 pound piece of pork, you could easily get 8 servings out of this one recipe.

Shopping List
1  pork shoulder (also called pork butt or pork roast)
1 large onion, chopped into big chunks
2 cans of soda, not diet (I have used both Coca-Cola and Dr. Pepper)
1 (12 to 18 oz) bottle of your favorite BBQ Sauce (Andrea and I use Sweet Baby Ray's)
Chopped green onions to garnish, optional
Buns if you're making sandwiches


In your slow cooker, place your pork and onion pieces inside.  Pour your soda on top of everything and cover and cook on high at least 8 to 10 hours.

Remove the lid after 8 to 10 hours and the meat should be falling a part at the touch of your fork.  Remove all of the meat from the slow cooker into a bowl and then drain your slow cooker of the onions and liquid.  Add your meat back to the slow cooker and shred it up with two forks.  Stir in as much of your BBQ sauce as you like.  At this point, you can serve immediately or you can turn the slow cooker to the "keep warm" setting and let it stay warm up to 4 or 5 hours until you're ready to eat.

So simple, right?  We just love making this!  And the leftovers are fabulous on top of a baked potato, in a quesadilla or taco, over scrambled eggs...honestly, it's just good any way you eat it.

This would be one of those perfect back to school recipes :).  On a busy school morning, throw this in the slow cooker and then that night, enjoy it with your family.

And speaking of back to school stuff...you should check out Andrea's back to school decorations.  They are so cute!!






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Monday, July 21, 2014

Meal Planning Monday #46


I'm not sure I've ever had a better little weekend during the summer in Texas...y'all...it was in the 60s and low 70s.  Record breaking temperatures.  Record.  Breaking.  Our normal temps this time of year are 100+....so needless to say, the Shull four spent the entire weekend outside soaking up the awesomeness (and then this week, we'll retreat back indoors as the temps soar).

I hope you had a great week too!

Ahhh...Grilled Shrimp Tacos just seem like the perfect way to start a week, right?


My Peanut Pasta recipe is a big hit at my house with my hubby and my kiddos.  The creamy peanut butter stirs right into the sauce and makes it extra yummy.


My Grilled Scallops with Risotto sounds like a fancy restaurant entree but it's really simple to make at home.  Scallops cook up in no time flat and risotto is a cinch to pull together.  Ask the fish monger at your grocery store for fresh scallops...you will love them!


Andrew grew up eating Pizza Boats and now, they're a staple at our house too.  These are the perfect little bites for quick dinners on busy nights.


These Swiss Stuffed Burgers with carmelized onions on top are so stinkin' good!  The yummy cheese is melted right inside the hamburger patty.  Delicious!

And our bundt cake for the week...

My Lemon Cookie Crunch Bundt Cake will knock your flip flops off.  Seriously.  I vividly remember making and eating this bundt cake...it is sooooooo good!


Our extra dessert recipe for the week is my Strawberry Shortcake Trifle.  I love this recipe because you make it in advance!  Perfect for entertaining.

And in honor of my trip to Savannah, I thought I'd share this yummy breakfast recipe...



Have a wonderful week everyone!  I'll see you back here tomorrow.

XOXO







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Sunday, July 20, 2014

Bar #48: Key Lime Pie


We are Key Lime Pie people...and we are Neiman Marcus Bar people...so this was a marriage made in bar heaven.

Enjoy!

If you can't find key limes at your grocery store, you can use a regular lime instead.  You'll need about 3 or 4 key limes or 2 regular limes for this recipe.


Shopping List
1 box of yellow cake mix
4 eggs
1/2 cup butter, melted
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened
2 tablespoons of key lime zest
4 tablespoons of fresh key lime juice



Preheat oven to 350 degrees.

Grease (I use Pam) a 9x13 inch baking dish.

In a large mixing bowl, combine cake mix, 2 eggs and melted butter.  Spread in bottom of pan.

In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese, lime zest and lime juice until smooth.  Spread cream cheese mixture on top of crust mixture.

Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).

Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.


This summer, you really need to try one of these bars.  It's the perfect little poolside dessert.

Happy Sunday!


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