Every year, typically on holidays, my mother in law makes a baked tart cherry brie that is wrapped in a pie crust. It’s a mouth-watering marriage of gooey cheese, sweetened with brown sugar and tart cherries, complimented with a flaky crust. It’s absolutely delicious. But if you have had brie before you know that the cheese itself has a rind around the soft part of the cheese. This rind can appear cottony and feel soft – and it’s 100% okay to eat. I personally don’t like
This recipe has become one of my favorites. I try to make a big pot once a month because it’s great to heat up for lunch or freeze and reheat on those nights when I don’t feel like cooking. And not to mention – it’s super healthy! YAY!
So if you try this, I hope that you will enjoy it as much as my family does. And I would love to hear if you make any alterations to it!
If there is one thing I love about food, it’s that you can always adjust ingredients to your personal taste! Not everyone likes the same flavors or foods – and that’s okay!
If I’m really honest here, I’d have to admit that we probably don’t eat as many vegetables as we should. More so, we don’t have a huge variety of veggies that we eat. I usually serve a vegetable during dinner, but it’s normally something super typical – salad, corn, green beans, occasionally broccoli… but I find it hard to break away from those. And it doesn’t help having children who are semi-picky eaters. We do our best to try to make sure they at least taste what is being served before they say they don’t like it, but if you have (or had) young kids you know that’s like trying to pull teeth, unless you happen to be one of those lucky parents whose child eats anything without question – I’m jealous of that by the way.
You know how some people say they don’t like something, but they have never actually tried it? That was me with coleslaw. There was something about it that just didn’t look appealing to me. Maybe it was just that it had cabbage in it, and everyone knows that vegetables are deadly, oh wait, that’s only if you’re 3 and it’s green. Well no matter what the reason was, I had always refused to eat it. All of that changed awhile back when my mother in law had us over for dinner. She served Crock Pot barbecue pulled chicken sandwiches with an amazing homemade coleslaw.
I noticed everyone else putting it on their sandwiches, so I broke down and decided to sample a little bit. It was so good! It’s funny how sometimes we deprive ourselves of things because we have a false perception of how bad it may be and this is not limited to just food; people do it all the time with life situations. Anyways, I devoured my sandwich smothered with coleslaw and made it a point to get the recipe from her.
Last weekend I had the opportunity to cater our Church’s annual Daddy-Daughter dance. First off, I need to thank my friend Shelly for having the confidence in me to take on the food portion of the event. I have never catered an event where I had to plan to feed 50+ people. Part of me was really excited and the other part was praying to God that the food was going to taste good; especially since I was feeding a group of people who I see regularly.
When she told me that the dance was western themed, I immediately thought of barbecue. Now I have to admit, that since moving to the South, my entire outlook on barbecue has changed. Throughout my childhood I only understood the word ‘barbecue’ to be an apparatus used to cook hamburgers and hot dogs at a family function or social gathering. In other words, I never had real barbecue (slow cooked, smoked meat, smothered in barbecue sauce) before moving down here. Which is crazy right? I like to think that I’m not the only one who has been sheltered from this type of food, so whenever friends or family from the North come down to visit, I try and make it a point to introduce it to them. They MUST try a Southern barbecued pulled pork sandwich. So far, it has been a first for all my visitors, and none have been disappointed. In fact, I really don’t know anyone who doesn’t like barbecue, so it seemed like a safe choice to have pulled pork sandwiches on the menu for the dance.
Upon deciding to make pulled pork sandwiches, I was a little nervous; I have never had a good experience with cooking pork. In fact, I typically try to avoid making anything with pork – other than bacon or sausage, but I was up for the challenge. I was told to plan on feeding about 75 people, so I bought 4 pork Boston Butt Roasts that varied from 6-9 lbs each; which ended up being more than enough. I actually had an entire roast left over after the dance finished.