summer squash casserole

Summer Squash Casserole

If I could have it my way, we would live in a constant state of summer vegetables at their peak with our gardens overflowing with Mother Nature’s bounty (minus the thick, hot air you can practically cut with a knife). Our – errr, my grandfather’s – garden is at the peak of production right about now, and I’m seriously loving it. Tomatoes, okra, cucumbers, eggplant, peppers, zucchini, squash…oh the squash.

Laura + yellow summa squash 4eva (hearts)

summer squash casserole

Remember my grandfather? I’m pretty sure there’s nothing he can’t do…long career in business, carpenter and expert farmer. He has a huge garden every summer and we get the direct benefits of it. AKA, we get to pick a peck pretty much whenever we want, and it sometimes makes its way to my little blog.

We love summer squash all kinds of ways, but TBH I’ve never been much of a squash casserole girl. What do you think of when you think of squash casserole? If you said “mush,” then you’re right. Gross, bleh and meh are also acceptable answers. You know why that is? Because nearly all squash casserole recipes call for you to cook the squash before it goes into the casserole. This makes it super runny and generally unpleasant.

summer squash casserole

Enter my method: let the squash sit in a little salt to pull out some of the liquid, then put it straight into the casserole dish and bake. The result is a squash casserole that has actual, fresh vegetable, “I’m doing myself a healthy favor” bite with real texture that is the total opposite of the baby food version you’ve been eating all these years.

summer squash casserole

I took the “casserole” part of this dish in two different directions, so (bonus!) you’re actually getting two different squash casserole recipes today. The squash prep is the same, but one involves an egg/milk mixture and the other involves a butter/flour/milk mixture. Think about the two main ways you would go about making macaroni and cheese, and that’s similar to what we have here.

Let’s talk through when you might make one over the other…

When to make it the eggy way:

  • When you need to be getting other work done while the squash is sitting in salt
  • If you prefer the mac and cheese version that has the eggy consistency with cheese on top
  • If you’re serving right away

When to make it the milk way:

  • When you have time to make the sauce while the squash is sitting in salt
  • If you prefer the cheesy sauce version of mac and cheese
  • If you’re going to a pot-luck where the dish can cool a little and firm up a bit before serving

We’re up to our eyeballs in summer squash, so we’ve made this casserole multiple times. We really like both ways, hence why I feel compelled to give you both recipes. Enjoy!

summer squash casserole

Method 1 (Pictures are of this method)

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
2 eggs – beaten
2 c milk
1.5 c shredded grueyere cheese (or Swiss)
½ tsp pepper
½ c panko breadcrumbs

Directions:

  1. Preheat oven to 350 degrees.
  2. Dice the squash, mix with the salt and allow to sit in a colander for 20 minutes.
  3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
  4. Combine the eggs, milk and pepper. Pour the mixture over the squash.
  5. Spread the cheese over the squash, and top with the panko.
  6. Bake for one hour, or until the liquid is set. Broil for the last few minutes so the panko turns a deep golden brown.

Method 2

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
4 tbsp butter
3 tbsp flour
1.5 cups milk
½ tsp pepper
1.5 cups shredded grueyere cheese (or Swiss)
½ c panko breadcrumbs

Directions:

  1. Preheat oven to 350 degrees.
  2. Dice the squash, mix with the salt and allow it to sit in a colander for 20 minutes.
  3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
  4. Melt the butter in a sauce pot over medium-low heat. Whisk in the flour and whisk continually until a smooth mixture forms. Bring to a low simmer and whisk in the milk.
  5. Bring the mixture just to bubbling and whisk continuously for another minute to let it thicken. Once thickened, stir in the cheese and peper.
  6. Pour the cheese sauce over the squash in the casserole dish and top with the panko.
  7. Bake for 45 minutes and broil for the last few minutes to finish off the breadcrumbs.
  8. Allow to sit for a few minutes for the sauce to firm up.
oven smoked pulled pork

Oven Smoked Pulled Pork

Short post for you guys today. I’m looking at recent posts and realize this is numero FOUR in a row that is pork. Who am I? I mean, we’re *chicken* people. I guess this blog is an ongoing manuscript of what we really are eating at any given time, so I guess this is just me being true to myself? I promise there won’t be any pork in sight next week, but this week we’re deep diving into oven smoked pulled pork.

oven smoked pulled pork

Remember when we did pulled pork in March? That was Andy’s game – this easy peasy oven version is my game. This was (you guessed it) a meal from our recent beach week. My sister got the recipe from her bil, who got it from a magazine. You guyzzzzzzz, the spice blend with the smoky flavor was everything. We did tacos, but you can do any number of things with the meat.

oven smoked pulled pork

As with anything delicious I eat, I came home wanting to make it as soon as possible. Enter the easy, friends-over-for-dinner Saturday night. I tweaked the spice blend and added more liquid to the cooking process, but the method is the same: spice rub, brown the meat, add liquid, “smoke” in the oven, shred.

oven smoked pulled pork

Like I said – we made tacos with our oven smoked pulled pork, but we’ve also used it for anything Mexican. Think nachos, quesadillas, burrito bowls, salads and…wait for it…breakfast burritos <– y’all, for real real, change your life good. As per my usual, this recipe makes a ton, which is great for feeding a crowd, multiple weeknight meals or freezing for several meals later on. Now go. Be the oven smoked pulled pork master we all know you are.

oven smoked pulled pork

Ingredients:

5-7 lb pork shoulder
Spice Rub:
–     2 tsp EACH: salt, dried oregano, onion powder, garlic powder, ground chipotle chile (or regular chili powder)
–     1.5 tsp ground cinnamon
–     1 tsp black pepper
2 tbsp corn or canola oil
1 yellow onion – chopped
4 cloves garlic – minced
1.5 (12 oz ) beers (preferably Mexican)
1.5 tsp liquid smoke (optional)

Directions:

  1. Cut the pork shoulder (or butt) into fist-size chunks.
  2. In a small bowl, combine the salt, oregano, coriander, onion powder, garlic powder, chile, pepper and cinnamon. Rub onto the pork pieces, and let sit for 30 minutes.
  3. Place the oven rack in the lower-middle part of the oven and preheat to 300 degrees.
  4. In a large dutch oven heat the oil on medium-high. Working in batches, add the pork and brown on all sides. Transfer to a paper towel lined plate.
  5. Once all of the pork is browned and out of the pan, add the onion, garlic, beer and liquid smoke. Scrape the browned bits from the bottom of the pan and bring to a simmer. Return the pork to the dutch oven, cover with the lid then place in the oven. Cook for 2.5 hours, or until it is easily shredded with a fork.
  6. Remove the pork pieces from the liquid, shred and use however you like.

Notes: at the end we also like to strain out the onions, as they serve as a great topping for the pork, as well.

banh mi

Pork Banh Mi

We’re going Vietnamese today! Please don’t let that scare you. I’ve forged the way, now just take my hand as we dive into this bready, meaty, crunchy, spicy, herby situation that is now my lyfe. Banh mi, you guys. Sorry in advance, this post is a little long, but it’s just because I have so much to say on the subject, and I’m determined to bring you all with me into the obsession of pork banh mi sandwiches.

banh mi

Have you guys heard of Banh Mi? I’m sure you have, and I’m just late to the game #asusual. I first heard about what is now my favorite sandwich obsession while watching a show on Food Network, and immediately knew I would like it. Fast forward a million years (okay, like, 2 years) and Andy and I stumble upon a place in our city that specializes in them.

Face in palm, y’all. HOW DID I NOT KNOW ABOUT THIS PLACE? In our defense it’s in an area of town that we rarely go through, and it’s got a textbook hole-in-the-wall status. No matter what the situation – we found it, and my life changed for the better. It was everything I thought it would be and more. After having that sandwich I couldn’t stop thinking about it and knew I wanted to make it at home, so I did some research.

banh mi

The first thing I realized is that there’s no rule book for banh mi, but I did find some common themes in that they generally include some sort of marinated meat (or tofu), pickled veggies, sauce and fresh herbs. They also often involve pate, which is that brown spread you see really well in the picture above. See the notes section after the recipe. While it’s a traditional ingredient to use, we found that it’s really not necessary. The taste is fine (unless you don’t like pate – hiiiiii, dad!), but it just doesn’t really add much to the sandwich.

pickled veggies

Before I get into discussing my recipe we need to have a little chat – lean in and listen to me closely. There are three parts that have to be made for this recipe, and I don’t want anyone thinking that means it takes a long time. Two of the three parts can/should be prepared a few days in advance, and literally take 5-10 minutes each. Then the day of you’re just cooking the pork and assembling the sandwiches. Do not let the number of steps fool you – this is an EASY recipe.

First step here is a spicy sauce. I knew right away that I would make my sriracha mayo for this. I’ve been making this sauce for years because – surprise! – it tastes exactly like the spicy mayo you get with sushi, and I love it with seafood. A little goes a long way, so that’s how I rationalize eating mayo with seafood…or maybe it makes me feel like I’m sort of eating sushi when I use it? Either way, it’s good, and we generally have some on the ready in our fridge. The good thing about this sauce is that you can make it several days before you have the sandwiches because it lasts in the fridge just like regular mayo (you can also make it the day of, but I find it tastes better when the flavors have had at least several hours to cozy-up).

banh mi

The second thing I realized was that I would need pickled veggies, so I did some research and found that pickled veggies generally include vinegar, salt and sugar. So I made my own 🙂 My mom seemed impressed, and I was like, “What? Like it’s hard?” These veggies are so good, friends. They provide the perfect crunch and pop of vinegary zing that goes perfectly with the soft bread, spicy mayo and pork. I used my spiralizer to cut the daikon radish, and then just quickly julienned the carrots. Don’t have a sprializer? No problem. I’ve also just julienned the daikon, and it took no time at all. These need to be made at least two days in advance, but can be made up to a week early. (I found the daikon radish at Whole Foods, but if you don’t want to make multiple grocery store runs and can’t find it then just double the amount of carrots to pickle.)

pickled veggies

The third part of my banh mi is the pork. This is the star of the sandwich. Even if you don’t make the sandwiches, make this pork with this marinade. It is SO good that it could be served as a main in its own right. I got it into the marinade during naptime at the beach, but it would be fine going a little longer, so get it into the marinade before work on the morning you’re going to make it. Then you’ll just roast it in the oven for 20-25 minutes and dinner is ready!

banh mibanh mi

Okay, I hope I’ve given you the motivation needed to make your own banh mi sandwiches. All you need are three super simple parts made at your convenience, and you have a casual friends over for dinner meal, or weeknight supper with leftovers for days. Either way you’re totally winning.

banh mi

Ingredients:

2 pork loins (about 2-2.5 lbs total)
Pork marinade:
–        ¼ c soy sauce
–        2 tbsp fish sauce
–        4 cloves minced garlic
–        2 tbsp lemongrass paste*
–        2 tbsp sesame oil (or olive oil)
Sriracha mayo:
–        1 c mayonnaise
–        ¼ c sriracha
–        1 tsp sesame oil
Pickled veggies:
–        ½ daikon radish
–        4 carrots
–        ¼ c sugar
–        1 tbsp salt
–        ½ c rice vinegar (white works, as well)
Soft French bread rolls
Toppings: cilantro, jalapeno, pate (optional)

Directions:

  1. Prepare the pickled veggies (2-5 days in advance): julienne cut the daikon and carrots, and place into a container with a tight fitting lid. Combine the sugar, salt and vinegar and pour over the veggies. Fill the container with water so that the veggies are submerged. Refrigerate until ready to use.
  2. Prepare the sriracha mayo (can be made in advance): combine the mayonnaise, sriracha and sesame oil. Store in the refrigerator in an airtight container.
  3. Prepare the pork (day of): place the pork loins in a zipper plastic bag. Combine marinade ingredients and pour over the pork, and marinade 4-8 hours.
  4. Preheat oven to 425 degrees. Remove pork from the marinade and place in a baking dish. Cook the pork for 20-25 minutes.** Remove from the oven and allow to cool slightly.
  5. While the pork is cooking cut the French rolls and prepare the toppings.
  6. Slice the pork loin in about ¼ inch slices.
  7. Assemble: spread the sriracha mayo on the bread, add preferred amount of pork slices, top with the pickled veggies, cilantro and jalapeno***
  8. Enjoy!

*You can find lemongrass paste in the same section of the produce department where you find the tubes of basil and other fresh herbs.

**We like our pork loin to still have plenty of pink when it’s done – not still bleeding, but pink. If you prefer your pork to be well-done, up the cooking time by five minutes.

***If using pate as a topping, just spread on one side of the bread before topping with the pork.

Notes: the pictures include pate, but we’ve found that it’s really not necessary. In my research, pate always came up as a topping, so we at least tried it. It’s not bad, but for us it just didn’t add anything, and we could barely tell it was there.

More notes: this feeds about 8 people, but if you’re making it for a small group of 2-4, the leftovers are just as good as the fresh meal, so definitely don’t worry about cutting the recipe in half. If you’re like me then you’ll be fine eating them every day for a week!

cheerwine ribs

Cheerwine Ribs

Friends, I’ve got to be honest. I’m really lacking in words today. We’re still coming down off of a great family beach week, and I’m missing the ocean something fierce. I guess reminiscing about these Cheerwine Ribs will have to get me through my withdrawal.

cheerwine ribs

It also doesn’t hurt reminiscing about the three cutest little helpers ever. You guys, Anna Ruth has woken up every morning this week asking for Jack and Abigail. These cousins love each other so much, and it makes my heart so happy when they’re together. I’m terrible at remembering to take pictures on the beach, but I did actually snap a few the night we made the Cheerwine Ribs for this post. (Also, side note, I have so many pictures of these three from the back because it is nearly impossible to get all of them to look and smile at the camera at the same time – insert crying laughing emoji.) I’ll try to post beach pics from my mom at some point because it would be cruel to deprive you of the cuteness that is three look-alike blonde babies playing on the beach.

cheerwine ribscheerwine ribscheerwine ribs

Back on topic. Y’all, we’re just three ingredients away from the juiciest, fall off the boniest, sauciest ribs ever. Count that – 1.2.3. Ribs. Cheerwine. Barbecue sauce.

cheerwine ribs

When my family goes to the beach we’re not out to eaters. We’re stay in and cookers. While we’re beaching it, the trend in our family is slow cooking and prepping as much as possible during naptime. Prepping/slow cooking during naptime = more outside playtime before dinner.

cheerwine ribs

I’m sure you’ve all heard of another type of ribs with a famous soda, but, y’all, we live in North Carolina aka Cheerwine country, so I thought that would be delicious. I was right (as usual).

Other than your three ingredients (plus s+p and water), you only need two things to make these Cheerwine Ribs: an oven and 1-2 grill masters. If you’ve read the About Me page of the blog, you may remember that I don’t grill. It’s just not my thing. However, Andy and my bil Tim do, and they generally don’t mind when we send them outside to show off their skills and enjoy a beer without three kids treating them like jungle gyms.

cheerwine ribs

These Cheerwine Ribs are so super simple. All you do is season, cover in liquid (Cheerwine + water), cook low and slow in the oven, and finish on the grill with the sauce. The sauce here is whatever you want it to be. Given that the cooking liquid is sweetened from the Cheerwine we went with a spicy barbecue sauce, which was perfect. We will occasionally make our own, but I find the store bought to be best for ribs because it’s so much thicker and really sticks to the meat.

Let’s talk about the grilling portion for just a minute. Tim is VERY specific about this. First, you grill the ribs on both sides without any sauce, then baste the bottom side, flip and baste the top, then remove from the grill. You don’t want to turn them several times with the sauce. Barbecue sauce is sugary. Sugar burns on the grill. Too much sugar burning = too much rib burning = not what you want. Here’s what you’re looking for…

  1. Top side up – no sauce
  2. Flip/top side down – baste the bottom
  3. Flip/top side up – baste the top

cheerwine ribscheerwine ribscheerwine ribs

Okay, I guess I had more wordsssss than I thought, so I’ll get on with it and leave you with the recipe. Please make these soon and let me know what you think!

cheerwine ribs

Ingredients:

2 racks pork ribs
20 oz cheerwine
Barbecue sauce (we like spicy)

Directions:

  1. Preheat oven to 275 degrees.
  2. Cut ribs in half so you have four sections, and place into baking pan large enough so they are not above the rim. (We use an aluminum baking pan that we just toss once we’re done.)
  3. Season both sides of the ribs with salt and pepper, then pour the Cheerwine over the ribs. Add enough water to totally cover the ribs.
  4. Cover tightly with foil and cook in oven for 3 hours.*
  5. Remove from the cooking liquid and heat your grill to medium.
  6. Place ribs bottom side down, flip after 5 minutes, baste the bottom side, flip after 5 more minutes, baste the top side and cook for an additional 5 minutes. Remove from the grill and cut into desired portions (we do 2-3 ribs per person, and the guys generally get seconds).
  7. Enjoy!

*Put your baking dish/aluminum pan on a baking sheet that is slightly larger than the pan so that any liquid that may escape will fall onto that rather than the floor of your oven.

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