When I Have Time…

When I have time to go to the grocery store, when I have time to spend in the kitchen, when I have time to explore my vast collection of recipes…

I can make some seriously good food.

Don’t take my word for it – even The Boy said last night’s dinner was the best homemade cooking I’ve done in a long time.

{I would be offended by that comment, except it’s true. I’ve been far too busy since the middle of May to do more than a half-hearted effort at cooking homemade. We’ve eaten at home, but it’s not been pretty nor has it been creative. Poor family.}

We woke up to a delightfully cool morning – perfect for savoring a cup of steaming coffee while snuggled under a blanket and a furbaby before walking to church. Perfect also for dragging out the crock pot for nice and easy all-day-cooking.

I had a hankering, but no budget, for Red Hot and Blue. Instead, I whipped up our own meal of pulled pork and chunky potato salad.

YUM!!

• 2.5 lb pork butt shoulder (with or without bone)
• 1 t. paprika
• 1 t. black pepper
• 1/2 t. cayenne pepper
• 1/2 t. dried thyme
• 1/2 t. garlic powder
• Dash salt
• 3/4 c. water

Combine all seasonings in a small bowl and rub evenly over roast. (The worst part of the recipe for me – I have issues with touching raw meat!) Place meat in slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender.

Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull, slice, shred or chop to serve.

• 2 lb small red potatoes
• 4 hard boiled eggs, roughly chopped
• 1/3 medium red onion, diced
• 1/2 c. mayonnaise
• 1/8 c. mustard
• 1/4 c. cilantro, roughly torn
• Salt to taste

Cut red potatoes into mid-sized chunks (about 1/2-3/4″ square). Boil in lightly salted water until potatoes are soft. (Hint: check the potatoes frequently. You don’t want mushy potatoes!) Drain potatoes and rinse in cool water until no longer hot to the touch. In a large mixing bowl, combine potatoes, eggs, onion, mayonnaise, mustard and cilantro. Stir thoroughly, slightly mushing some of the potatoes. Add salt if needed for flavor. Best if served at room temperature.

Delish!