It’s May! And it’s rainy. I guess it doesn’t matter if May is “in like a lion”. The motto for May in Colorado is “I do what I want”. Snow, rain, hail, 90 degrees, we saw it all last year. I’m looking forward to having a garden and being somewhat self sufficient with produce (as soon as our backyard is no longer just dirt – the joys of new construction). I started tomatoes from seeds indoors but now they are looking so wimpy – any guru gardeners out there??
On another note, this post is all about using those leftovers. YES! Have you made my Crock Pot Pulled Pork recently and got sick and tired of sandwiches by day 4? (me! me!) Don’t worry, I’ve got your back! Costco recently got me again! They had Pillsbury crescent rolls on sale for < $1 a tube (steal!) but did I really need 40 crescent rolls? Sigh. Probably not. It gave me the perfect excuse to continue experimenting with this recipe until I got it just right though. Five ingredients and 20 minutes will get you a fun dinner on the table. Kids will love it because it looks cool and your husband/wife/SO will appreciate it because it looks like you put effort into dinner (shh don’t tell). Have at it!
Pulled Pork Crescent Roll Ring (with BBQ + Ranch Dipping Sauce)
Reinvent pulled pork with this fun and easy weeknight dinner. Have it on the table in < 30 minutes!
Preheat oven to 375 degrees (350 degrees for dark or nonstick pans).
Open crescent rolls and place in a circle with overlapping corners (should look like a sun when you are done).
Spread the cheese around the base of the crescent rolls in an even circle.
Then add the pulled pork the same way (no need to heat the pork up first).
Then sprinkle onions over the pork followed by one slice of jalapeno at the center of each triangle base.
Fold the point of each triangle over the base and attach it to the base of the triangle next to it. It will look like a pinwheel when you are done.
Bake in oven for 20 minutes or until crescent rolls just start to turn golden brown. I baked mine on parchment paper to save with clean up.
To make the dipping sauce: equal parts BBQ sauce mixed with equal parts ranch dressing! That's it! Cut into slices, dip, and enjoy!
Get the recipe for Crock Pot Pulled Pork here.
Today I would like to talk about something that has been plaguing me for quite some time now. Actually it’s been about a year since it started, and I think it has gradually gotten worse. Don’t worry, it’s not life threatening nor is it generally even harmful. Let’s discuss my official diagnosis of baby brain (or pregnancy brain or mommy brain or WHATEVER you want to call this crazy phenomenon). Seriously though, the. struggle. is. real. I noticed it during my pregnancy, and I generally just blamed it on fatigue, but now looking back I know that that time that I tried to put the laundry hamper in the kitchen was definitely the result of my very confused brain. I really hate to admit that it has gotten a little worse since the little man was born. Example (I’m cringing already) – I was trying out a curry chicken dish the other day, and I marinated the chicken in some curry powder, olive oil, etc. As I went to make the dish later in the evening, I was sauteeing the veggies and as I went to sprinkle on some curry powder I realized IT WASN’T CURRY POWDER, it was CUMIN. Ugh! Not only did I put cumin on the veggies, I had also marinated the chicken in cumin. So what does any logical person do? I sprinkled some actual curry powder on top, served the dish anyway, and didn’t tell my husband 🙂
Needless to say, it tasted a little weird, and I will need to try that recipe again. Lesson of the day: read the darn label closer.
They look a little similar, right?!
On that note, I am sharing a simple three ingredient appetizer that even I can’t screw up. Let me just say that this will for sure be a crowd pleaser and people will think you put a huge amount of effort into them! I love mini sweet peppers, and I’m always looking for a fun way to use them. This recipe is great because not only does it include melted cheese (hello!) but the peppers get a lovely, flavorful char on them.
Three Ingredient Stuffed Pepper Bites
Simple and fast appetizer for a crowd!
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil (for easy clean up).
Cut sweet peppers in half. Remove seeds and veins.
Transfer half the tub of garden vegetable cream cheese to a bowl, and stir in shredded cheese.
NOTE: I made my own veggie cream cheese by adding minced carrots, green pepper, green onion, and dill to a tub of cream cheese, but store bought pre-made would work great also!
Scoop a spoonful of cream cheese mix onto each half of pepper.
Bake for 15 minutes at 350 degrees, then turn on the broiler to low and broil for 2-3 minutes or until the cheese starts to brown. Remove from oven and enjoy!
You can increase or decrease the number of peppers for your desired crowd. A tub of cream cheese should do about 40-50 appetizers!