Memorial Day Weekend

With no big plans for the Memorial Day weekend, we have used it as an opportunity to spend some time together in the kitchen!

In the crockpot right now, Glenn is cooking up some pork tenderloin.  It’s been cooking all day in some root beer!  Yes, root beer!  Later we’ll add some barbecue sauce and have some pulled pork sandwiches.

BBQ Pulled Pork

1-2 pork tenderloins
1 can (12 oz) root beer
1 bottle barbecue sauce

Place tenderloins in crockpot and pour in root beer.  Cook over low heat for 8 to 10 hours.  Shred pork and return to crockpot with barbecue sauce.  Warm up a little then serve on hamburger buns.

With our pork sandwiches, we’re having some potato salad.  This is truly the best potato salad ever!!  We normally make it on New Year’s Day, but it is a great anytime treat!

Our Favorite Potato Salad

3 boiled eggs, chopped
2 lbs potatoes (red is good but use whatever you have on hand), cubed
1/4 c chopped onion
1/4 c chopped celery
2 tablespoons pickle relish
3/4 c mayo
2 tablespoons lemon  juice
1/4 c sliced green onions
1 tablespoons parsley
salt to taste
fresh ground black pepper to taste

Boil potatoes about 10-15 minutes until done.  Drain and cool.  Combine next nine ingredients, then stir in cooled potatoes and eggs.  Add salt and pepper to taste.  (Be careful here….it’s so good, you will want to keep tasting, and tasting, and tasting!)

This recipe is best the same day it’s made.  It loses a little of the tart lemony flavor if left to sit overnight, so make it fresh if you can.

With three kids in the house, we couldn’t possibly skip dessert…so we didn’t!

We made this…

Southern Peach Cobbler

8 fresh peaches, peeled, pitted and sliced
1/4 c white sugar
1/4 c brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch

Mix all of these ingredients together.  Poor into a baking dish and bake at 425 for 10 minutes.

While the peaches are cooking, make the topping…

1 c all purpose flour
1/4 c white sugar
1/4 c brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into small pieces
1/4 c boiling water

Mix together flour, sugars, baking powder, and salt.  Mix in butter with pastry blender or mixer until it becomes coarse meal.  Then add in water until just combined.

When peaches are done, drop spoonfuls of the topping over them.  Mix 3 tablespoons white sugar with 1 teaspoon ground cinnamon and sprinkle on top of the whole cobbler.  Bake at 425 for 30 more minutes or until brown on top and bubbly.

3 thoughts on “Memorial Day Weekend

  1. I have got to stop reviewing all these recipes. All I want are tarts and cobblers and pulled pork and that giant pancake.

  2. Pingback: Happy 2013! | At Home With the Fetch Clan

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