The "Hot Mess"

This creation is inspired from a recent episode of "Diners, Drive-Ins, and Dives." My husband and I love this show. Anytime we go to a new town we try to go to one of the famous restaurants. Pecan Lodge happens to be in Dallas, TX and guess what? I was going to Dallas the next day! Talk about coincidence. The show warned us to get there early, but we slept in and went late. We paid for it. They were out of the "Hot Mess" and the pulled pork sandwich. However, I did get to meet the owner. He was so nice and down to earth and not to mention humble! He said they were still trying to get all of the proportions of food to crowd ratio down and apologized. I told him I would be back and next time, I will get there early. That does not stop me from dreaming about the "Hot Mess" that I saw on TV. I knew I had to recreate it, so here it is! It was unbelievable. I would even venture to say one of the best bites I have ever had.
Source: Pecan Lodge

Ingredients:
1 Sweet Potato
1/2 cup of Pulled Pork
1 Piece of Bacon, cooked and crumbled
A few tablespoons of Butter
A few tablespoons of Cheddar Cheese, Grated
1 tablespoon of Green Onions, chopped
Drizzle of Chipotle Cream

Directions:

Pre-heat your oven to 450 degrees.

Wrap the sweet potato in aluminum foil and place in the oven for 1 hour and 30 minutes.

Remove the sweet potato and slice open horizontally.

Add the butter, and then the cheese.

Next, is the pulled pork.

Keep piling on the goodness, add the chipotle cream.

Finally, top with bacon crumbles and green onion.

Enjoy every last bite, because you will devour this! And be craving it for days to come ...

Chipotle Cream

This is such a perfect cream sauce. It is perfect on enchiladas, tacos, baked potatoes, and just as a dip for veggies. This is seriously good and so addicting. It is spicy from the chilies and then the cream soothes the heat. The cilantro and lime gives it the fresh summer kick that it needs. Make a batch of this wonderful sauce and keep it in your fridge, it won't last long, I promise.
Source: Recipe Girl

Ingredients:
16 oz. Sour Cream or Plain Yogurt
1 clove of Garlic, smashed
1 can of Chipotle Chilies in Adobo Sauce, 11 oz., use just the chilies and set the adobo sauce aside to use if you want more heat
1/2 teaspoon of Cumin
1/4 teaspoon of Salt
1 tablespoon of Cilantro, chopped
1/2 of a Large Lime or 1 Small Lime, squeezed

Directions:

I used a food processor to make this cream sauce. It was very simple and took no time. However, you can make this without a food processor, just chop and dice all of your ingredients very fine and mix them together.

First, get a medium size bowl and add the sour cream or yogurt.

Add, the garlic, chipotle chilies, and cilantro. Mix well.

Then, add the cumin, salt, and lime.

Last but not least, taste. If you think it needs more cumin, add it. More lime, add it. Cater this sauce to your personal tastes. If it is too spicy add more sour cream or yogurt. Not spicy enough? Add more adobo sauce from the chilies.

Enjoy!

Dr. Pepper Pulled Pork

Here in the Barbee household we eat a lot of pork. I especially love pulled pork and this combination with Ethan's favorite, Dr. Pepper, was no exception. I knew this would be a winner. I served it with whole wheat rolls and cheddar cheese for Ethan. This was perfect and definitely had a kick to it from the cayenne, but the sweetness from the Dr. Pepper complimented it well.

Source: So Tasty, So Yummy

Ingredients:

1 Pork Tenderloin

2 teaspoons of Cayenne Pepper

1 teaspoon of Dry Mustard

1 tablespoon of Worcestershire Sauce

1/4 cup of Apple Cider Vinegar

1 20 oz. Dr. Pepper

Directions:

First, mix the cayenne pepper and the mustard together. 

Now, rub the pork tenderloin thoroughly, getting into every crack and crevasse. 

Place your seasoned pork into your crockpot.

Pour the worcestershire sauce, vinegar, and Dr. Pepper into the crockpot. 

Cook on low for 8 hours or high for 5 hours. 

Shred the pork 30 minutes before you are ready to eat and let it simmer in the juices.

Serve on a bun or eat it by itself, I promise it is good however you decide. 

Enjoy! 

S'mores Cookies

These cookies are the perfect summertime cookie. They are reminiscent of camping, but indoors! These are perfect for any outdoor barbecue or sleepover for your kids. They are very easy to make and look impressive and unique! The cinnamon, marshmallow, chocolate, and graham cracker combination is not a force to be reckoned with, they are perfect.
Source: The Girl Who Ate Everything

Ingredients:
11 tablespoons Unsalted Butter, softened
1 cup of Golden Brown Sugar, packed firmly
1/2 cup of Sugar
2 Eggs
1 teaspoon of Vanilla
1 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt
1/2 teaspoon of Cinnamon
2 1/2 cups of Flour
1/2 cup of Semi-Sweet Chocolate Chips
1 cup of Mini-Marshmallows
6 regular-size Hershey's Bars, broken into squares
1 box of Graham Crackers, each bar broken in half

Directions:

First, in a medium size bowl, whisk the baking soda, sea salt, cinnamon, and flour well, until combined.

Now, get another bowl out. Mix the butter,  sugar, and brown sugar.

After these ingredients are combined, add the eggs and vanilla.

Slowly start added the dry ingredients from earlier until combined well.

Next, fold in the mini-marshmallows and chocolate chips.

Put your dough in the refrigerator for 30 minutes up to 24 hours.

Pre-heat your oven to 375 degrees.

Line 2 sheet pans with wax paper.

Put the graham crackers on the wax paper. The crackers should be next to each other, touching. Make sure the crackers are broken in half, these are cookies!

Form the cookie dough into balls, about 1-1.5 tablespoon, and press onto the cookie.

Bake the cookies for 5 minutes, remove from oven and press each cookie with a Hershey square and bake for 5 more minutes. My first batch had bigger cookies on the graham cracker so they needed 8 more minutes. The second batch only need 5 additional minutes, so keep your eye on them!

Let cool and enjoy!

Cracked Peppercorn Dijon Pork Tenderloin

I love cooking pork tenderloin, the other white meat, and I especially love cooking it in my iron skillet! This recipe is very simple with only a few ingredients, which lets the pork shine. The pork will be so tender and juicy and these light flavors will not over-power it.
Source: Branny Boils Over

Ingredients:
1 lb of Pork Tenderloin
3 tablespoons of Dijon Mustard
3 tablespoons of Peppercorns, cracked or grinded

Directions:
Preheat your oven to 350 degrees.

Rub the mustard all over the pork.

Press the cracked peppercorns onto the meat, using the mustard as a binder.

Bake for 30 minutes. Let rest for 10 minutes before slicing.

Enjoy!

Lemon-Butter Shrimp

This is a great and easy meal for the week. It will not disappoint. In the words of my husband, "We will be making this again." This sentence is angels singing in my ears. He is a picky eater but, I love to find recipes that we can both enjoy! This recipe only took about 30 minutes to whip up and it was so perfect. It is spicy without overpowering the shrimp and the dish is so pretty it will impress your guest!
Source:Paula Deen

Ingredients:
1 stick of Melted Butter (I Can't Believe It's Not Butter Stick will work great)
1 tablespoon of Worcestershire sauce
1 tablespoon of Fresh Lemon Juice
1/2 tablespoon of Ground Pepper
1/2 tablespoon of Hot Sauce (I used Louisiana Hot Sauce)
1 clove of Garlic; minced
1/2 teaspoon of Salt
1.25 lbs of Unpeeled Large Raw Shrimp
1 lemon-sliced

Directions:
First, preheat your oven to 400 degrees.

Next, rinse your shrimp. I put the shrimp in a colander and run cold water over them in the sink. While these shrimp are rinsing, let's get the marinade together!

Melt your butter in the microwave, takes about 45-60 seconds. Add the worcestershire, lemon juice, salt and pepper, hot sauce and garlic. Stir it all up, it smells absolutely divine!

Now, go back to your shrimp. Peel the entire shrimp, but leave the tail on.

Next, get out your favorite oven-safe dish, pour half of your butter mixture in the dish.

The next step is the layering, layer the shrimp and half of the lemon slices. Continue by placing another layer of shrimp and lemon slices. All the shrimp and lemon should now be in the dish.

Top with the remaining half of the butter sauce and bake for 20 minutes.

Check on your shrimp at 10 minutes and stir. When you do this pop a pan of sliced french bread in the oven.

Stir the shrimp again at 5 minutes.

After the longest five minutes, your dinner is ready!

Dip the bread in the juices, this is the one time it is absolutely acceptable and some may argue...mandatory. Serve with a simple side salad for a crunch and to make you not feel so guilty about indulging in this wonderful dinner!

Bacon Wrapped Crackers

My husband loves bacon, I mean loves bacon, really REALLY loves bacon. But then again, who doesn't? This simple snack was a cinch to prepare and just baked away in the oven. I cannot wait until I need an appetizer next to take somewhere. Mark my words, this will be it!
Source: Bacon Freak

Ingredients:
Club Crackers
Parmesan Cheese
Thick Cut Bacon

The measurements on these are simple, however many you want to make! One piece of bacon will make 4 crackers. You will need 1/2 teaspoon of parmesan for each cracker.

Directions:
First, preheat your oven to 250 degrees.

Take the amount of bacon you want to use and cut it as a whole, instead of piece by piece. You want to cut it horizontally and then vertically. Each piece of bacon should now be into 4 pieces.

You are going to want to use a wire baking rack on top of a sheet pan to catch the rendered fat and drippings.

Place one piece of bacon on the rack.

Place the cracker on top of the bacon.

Put 1/2 teaspoon of parmesan in the center of the cracker.

Wrap the bacon around the cracker, and push it firmly together.

Complete these steps for all of your crackers.

Bake for 1 hour and 20 minutes.

Enjoy!