Dinner Last Night

Last night, we had the privilege of having over our brother-in-law, Wade, visiting fresh from China, as well as my mother-in-law, who drove in from Memphis.

Here's the menu I served:

BBQ Beef

Place a rump roast in the crock pot with a can of French onion soup and add water to cover. Cook all day. Drain liquid, shred, add seasonings (salt, pepper, etc) to taste. Add BBQ sauce and serve on hamburger buns.


Apple Coleslaw
Southern Living

1/4 c apple cider vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
3/4 tsp salt
1/4 tsp freshly ground pepper
1/4 c canola oil
~Whisk all together, adding oil last

2 (10 oz) pkg shredded coleslaw mix
4 green onions, sliced
2 celery ribs, sliced
2 small Honeycrisp, Gala, or Pink Lady apples, chopped
~Mix all together and toss with vinegar mixture


Brussel Sprouts with Bacon
Rachel Ray, Food Network

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Directions

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Bananas Foster Upside Down Cake
Southern Living

• 1/2 cup chopped pecans
• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar
• 2 tablespoons rum
• 2 ripe bananas
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose baking mix
• 1/4 teaspoon ground cinnamon

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.