First let me start by saying, I am LOVING my Nightly Notes. Monday mornings are always a challenge, but knowing what I have on my day's agenda make such a difference. Instead of realizing10 minutes before I leave for work "oh I was going to make White Bean Dip for lunches this week." I got up and got right to it. This bean dip is a modification of Skinnytaste's White Bean Crostini (which is also delicious). I made half a recipe and then from that I only used half the olive oil. I might have used all the garlic...yum! I also cut down on the water because it was a little thinner than I like the last time I made it. I would recommend blending everything except the water and then adding water slowly to get your desired consistency.
Skinnytaste's Turkey Burgers with Zucchini.
I opted to go bunless, so I could have a little mac n'cheese on the side. I should have had a veggie, but I got sidetracked by the meat processing. I forgot about a veggie until the burger was ready to serve. Because I had the BBQ sauce out for the other recipe I topped my burger with a little stead of the tomato and onion.
In other food news, my MIL gave me this old cookbook for Christmas. It is copyrighted in 1917. I love cookbooks and it is always interesting to see changing food trends. I just realized it is 100 years old!!
My Nightly Notes reminded me to start a crockpot meal when I got up. When pork butts (or shoulders, as much of the country calls them), are on sale around the major grilling holidays (4th of July, Labor Day, etc.) I always buy extra. On sale, they are anywhere between 99 cents to $1.49/pound. I buy some cut in steaks and some whole. Recently, I started asking for the 8-10 pound butt to be cut into quarters. Then I freeze the quarters and have a nice chunk that fits in the crockpot and makes several meals. I sprinkle the frozen meat with BBQ seasoning, add peppers, onions and, of course, a couple of jalapenos from the freezer (grown in our garden). Turn it on low and by dinner the meat is cooked perfectly. We use the shredded meat for sandwiches, enchiladas, etc. Tonight I am planning to serve it on rice with a side of roasted green beans.