Menu Plans and Grocery Delivery Start Next Month!

Menu’s and Grocery Delivery coming Next Month!

If you missed our post a couple of weeks ago, Will and I are starting a new business, Dietitian in the Making.

ttm_carrot ttm_lettuce_tomato ttm_onions

We are so close to going live! We have a few more kinks to work out before we launch our menu planning and grocery delivery services, but the launch will happen next month!

In the mean time, we are doing trial runs with some brave beta testers, trying out tasty recipes at home, and getting more and more excited to be working with you!

How can you be a part?

If you have questions or ideas, we would love to hear them.  If we do not have the answer yet, we will figure it out.


Are you as excited about Dietitian in the Making’s Menu Plans and Grocery Delivery getting started as we are?!Spread the word!   Tell your friends, family, coworkers, neighbors… tell everyone! and encourage them to join the launch list for a special discount and update emails.


Stop by the website, watch the Facebook page, Twitter, and Instagram.  We are posting some delicious teaser pictures and will be discussing the hot topic of Sugar soon!

Can’t wait to work with you!

Locally yours,

Devra | Dietitian in the Making


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Launching Something New

Side Note: Menu Planning is for everyone near or far, but unfortunately you and your friends will have to live in Lexington to benefit from our grocery delivery service

I have mentioned a few times that Will and I have things going on behind the scenes recently.    Well, it is time to unveil one!

We are starting a menu planning and grocery delivery service!

As most of you know, I started going back to school for Dietetics in Spring 2014.  To help me put into practice what I learn and to start using it to help others we have created a website appropriately named

Side Note: Menu Planning is for everyone near or far, but unfortunately you and your friends will have to live in Lexington to benefit from our grocery delivery service

The menu planning and grocery delivery services are not live yet, but the site is up!  So please head on over, look around, join the launch list and become a Nutrition Insider (or fill out the form at the end of this post).

Our goal in starting Dietitian in the Making is to be able to help people and families enjoy a more fulfilling life by alleviating some stress and making an intentional mealtime a more real possibility.    For Will and I navigating dinner time used to be (and sometimes still is) very stressful.   Managing the grocery budget was another monster to tackle as well, and it can be difficult to make the time to get to the grocery store.

menu planning and grocery delivery service

It seems a lot of people struggle with knowing what to do when meal time hits, or feel like they live at the grocery store – always stopping by last minute for this or that.  We want to trouble shoot those issues  with a planned menu so you know what you are making and what you need – hopefully you’ll only need to make one trip to the store, and we can make that trip for you!

We are really excited about this new season of starting a business together and can’t wait to see where God takes it.  We would really appreciate it if you would join in the fun by visiting the site, joining the Launch List, and spreading the word around!  

Side Note: Menu Planning is for everyone near or far, but unfortunately you and your friends will have to live in Lexington to benefit from our grocery delivery service. menu planning and grocery shopping service

Join the Launch List


What Services are You Interested In?


Fresh Homemade Raspberry Vinaigrette Recipe

I LOVE salad.  Maybe that is weird, but I know for sure it comes in handy for maintaining a healthy diet. Most of the time when Will and I go out to eat I order salad – partially because they are a safer gluten-free bet, but mostly because I really enjoy them.  Though I love salad, I am not a huge fan of the heavy, creamy dressings.  I prefer vinaigrettes mostly.  I also enjoy having a variety of veggies in my salad, and I love having fruit in my salad.

Raspberry vinaigrette  (6)

These things in mind, it is no surprise that my favorite dressing is a fruity vinaigrette.  Raspberry Vinaigrette.

Raspberries are one of my very favorite fruits, and lucky me – they are in season, which means that they are cheap!  This combined with the adorable container I got at the dollar store, inspired me to try my hand at some homemade raspberry vinaigrette.

that little bottle was only $1!  Dollar Tree FTW 6000!
that little bottle was only $1! Dollar Tree FTW 6000!

It was really easy!  And it’s some of the best dressing.  It’s sweet and light to begin with followed by the zing of vinegar.

I tried it out for Will’s family last weekend, and everyone seemed to like it.  Our little sister shares my love for raspberry vinaigrette and a good fancy salad.  So Carrieli, this one goes out to you!

Raspberry vinaigrette  (1)

Simple Fresh Raspberry Vinaigrette

adapted from this Walmart Living Better Recipe


  • ¾ cup Fresh Raspberries
  • ¼ cup Red Wine Vinegar (I think you could sub apple cider vinegar here)
  • A splash of Apple Cider Vinegar
  • ¼-1/3 cup Honey
  • 1/3 cup Olive Oil


  1. Puree raspberries with the vinegar and honey in a food processor/blender.
  2. Add in the olive oil and blend some more.  If you have the ability, slowly add the oil while blending.
  3. Taste and add more ingredients as need.
  4. Store in a covered container in the fridge.

Raspberry vinaigrette  (2)

I have had mine in the fridge for a week, and it is as good as the day I made it.  Just give it a little shake before using, and voila! I also want to try this recipe with other berried, like blackberries, or the wild berries from Will’s mom’s farm, or maybe the mulberries on our tree out back that I made compote, cobbler, and jam out of this week!    Yeah, so we are berry obsessed (and that was a little bit of a pun); at least our life is delicious =).  This dressing will make your life more delicious as well.   making your own salad dressing will also make you feel really accomplished.

Raspberry vinaigrette  (4)

Let me know if you try it!  Have a Wonderful Wednesday!

Munchie Monday >> Deep Dish Pumpkin Pie

For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas.   For the last several years my mom and I have been using this recipe that she found in a holiday Sam’s Club catalog.  It makes a delicious, deep, custardy pie, and the best part is that it’s all from scratch!

last year's pie at Christmas
last year’s pie at Christmas

This weekend some of our friends organized a Friendsgiving potluck meal.  I am so grateful for our community, and what better way to cherish and celebrate good community than with a ton of good food?!  Our friends are an extension of our family, and I was so excited to have a chance to make my family’s pumpkin pie for them.

I have never made this recipe with canned pumpkin puree.  I always use homemade.  If you have never made homemade pumpkin puree before, don’t sweat it.  It really isn’t hard.  Takes some time and getting your hands dirty, but it’s not hard.  Here’s a good post from the Pioneer Woman on how to do it. (Oh I got to see her like at the Kentucky Proud IncrEDIBLE food show as part of my birthday! Thanks Dara!)

You can buy the Sugar Baby/Pie Pumpkins at he grocery store in the fall, but I like to pick them up at the orchard when Will and I go for Apple Fest. Here are some pictures from my pureeing experience:

pumpkin pie 3

oiled and ready to bake (the foil makes for easier cleanup)
oiled and ready to bake (the foil makes for easier cleanup)
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.

From Scratch Deep Dish Pumpkin Pie



Follow the instructions in this recipe, but make the measurements a little larger:

  • 1 1/4 cup Flour
  • 1/2 cup Cold Shortening (or use half shortening & half butter)
  • 1-2 tablespoons Sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I like to add it to the crust for my Pumpkin Pie)
  • 2 to 3 tablespoons Cold Water


  • 2 Eggs + 1 Yolk
  • 1 1/2 cups Heavy Cream
  • 2 cups Homemade Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1/2 teaspoon Ground Ginger
  • 1 tablespoon Pumpkin Pie Spice (or about 1 1/2 teaspoons Cinnamon, 1 teaspoon Nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon All Spice)
  • Topping: Candied Nuts and/or Whipped Cream


  1. Mix flour, salt, cinnamon, and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. If you want it flakier, roll it into a large rectangle, fold it like a letter width wise and length wise and then roll it out again.
  5. You want to use your biggest pie pan.  You need one that’s either deeper or wider than normal because this makes a lot of filling.
  6. Trim off the extra crust and flute the edges using your preferred method.
  1. Preheat oven to 400.
  2. In a large bowl, whisk together the heavy cream, eggs, and extra egg yolk.
  3. Add the sugars and spices and whisk again.
  4. Add the pumpkin puree and mix it in gently.  According to the Sam’s recipe, over mixing is a large cause of the cracks you sometimes see in pumpkin pie (that and over baking).
  5. Pour into prepared crust.
  6. Bake for 50 minutes (mine is almost never done at 50 minutes).  The center should still have a little jiggle to it.  Check the center with a knife; if it comes out clean then the pie is done. If it isn’t done keep baking and checking it about every 5 minutes.
  7. NOTE: At some point you may need to cover your crust with foil to minimize burning.
  8. Top with desired toppings.
Pie from Friendsgiving this weekend
Pie from Friendsgiving this weekend

This pie definitely serves 8 probably should be sliced into 10 because the pie is very tall.

If you give this pie a try, let me know what you think of it!


Do you have any holiday favorite recipes that you look forward to making every year?

The Home Depot Man Breakfast

For me breakfast is my favorite and most important meal of the day, to the extent that when Will’s not home leaving me flying solo for dinner I generally turn to a bowl of cereal as my meal of choice.  Give me a box of Cap’n Crunch, and I will be a happy camper.  Seriously, my college roommate Melanie and I used to take a box of cereal to our night class to set between our desks as a snack for the 3 hour long class. At soccer nationals I used to keep a box of Cinnamon Sugar Chex in my soccer bag to keep me going.  Actually, the first picture of Will and I dating…. There’s a box of Chex behind my head.

All this to say that I adore breakfast! Will not so much.  UNLESS it’s my pancakes or “The Home Depot Man Breakfast.”

home depot man breakfast

The Home Depot Man Breakfast is what we are going to talk about today.  It’s just a skillet breakfast that has been affectionately renamed because Will asks for it before literally every long, busy Saturday shift.  This breakfast is savory, delicious, sticks to your ribs for a while, and is extremely versatile.

I made it with some homemade bread for toast and homemade strawberry jam for WIll for "Pawther's Day" on Sunday.  And yes, that is Izzy Pup's paw print on the card.

You can make it in 15 minutes easily. You can make it even quicker than that if you happen to have a bunch of chapped veggies in the fridge already.  OR if you want to take your time then it can easily take you half hour or more if you just want to chat and sip your coffee while making brunch and enjoying the smell of bacon/sausage filling your kitchen… Who doesn’t want to enjoy that!

If you are in a pinch, but still want a protein & veggie loaded breakfast you can cut some corner by microwaving the chopped potatoes for a few minutes and then while the potatoes and veggies are sautéing microwave the sausage/bacon then crumble it and add it to the mix.


Like I said very versatile dish that can be made to your tastes.  I like it best with sweet potatoes, mushrooms, onions, sausage, cilantro, and some cumin (that’s the secret ingredient in that combo).  But my hard working Home Depot man prefers regular potatoes, onions, peppers, jalapenos, hot sauce and cheese.  Most of the time what we have on hand allows us to compromise and have normal potatoes, mushrooms, onions, peppers, jalapenos, and sometimes cilantro. We use either bacon or sausage, whichever I bought at the store that week.

Give this a try this weekend… or tonight for dinner!

The Home Depot Man Breakfast

this versatile skillet breakfast is sure to please everyone and hold you over for quite a while.

  • 1-2 small red potatoes or you can use ½ a large sweet potato or a small normal potato
  • ½ a small-medium onion
  • ⅓ of a large Bell pepper
  • 4 mushrooms
  • ¼ jalapeno (optional)
  • 3 sausage links/patties or pieces of bacon
  • 2 eggs
  • pepper
  • ¼ teaspoon cumin (optional)
  • shredded cheese
  • cilantro (optional topping)
  • Hot Sauce (optional topping)
  1. While the bacon/sausage cooks in the skillet dice all of the vegetables. (If you are in a hurry see my paragraph above about how to do this more quickly)
  2. Remove the meat from the skillet and dump out any excess grease save some for frying the potatoes and sauteing the veggies. (you won’t have much if you go the sausage route). Once the meat is cool enough, tear or cut it into bite sized pieces.
  3. If you didn’t choose to microwave your potatoes first then you will need to add them into the skillet with the leftover grease. If you used sausage you might actually need to add some oil. let the potatoes cook for a few till they begin to turn a little golden and then add the rest of your veggies. If you are using cumin or black pepper or any spice add it now.
  4. Once your vegetables have reached your desired tenderness, add in your meat pieces, push it all to one side of the skillet, beat your eggs and add them to the empty side of the skillet. (see a photo of this below)
  5. When the eggs are about half way cooked begin mixing everything together.
  6. When the eggs are cooked through top with chopped cilantro, shredded cheese, and hot sauce.
  7. serve, devour, and have a great day!

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National Doughnut Day: Mini S’Mores Doughnuts

Happy Hour Friday/Happy National Doughnut Day everyone!

S'Mores Doughnuts (3)

When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will.  He happens to LOVE doughnuts.  Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:

How do they expect you to focus with those sitting there? Sorry for the bad quality picture.  I figured cropped and a little blurry was better than including the rest of the break room.

I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today!  Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much.  Dang Gluten.

Will's manly sized doughnut with contraband graham cracker bits.

For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all!  And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things.  Like when I have too much muffin batter.

yeah.... those were amazing little muffin bites.

Or when we have chili, I make “corn holes.”  It’s cornbread, but dunkable!

Dunkable Cornbread for our Spicy Chili!

I was unaware that it was National Doughnut day till I was already at work – blogger fail.  I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time.  Not me!  So I am making doughnuts for dessert tonight!  These babies are fresh out of the oven and this recipe is hot off the presses!

S'Mores Doughnuts (13)

I decided that I wanted to make s’mores doughnuts because it is s’mores time of year.  I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..

….to be honest, I don’t care what time of year it is.  I will ALWAYS eat a s’more.  BUT same dang gluten issue.  I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers.  I used a recipe I have tried before from Pinch of Yum as my go by.

Mini S’Mores Doughnuts

 These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!


  • 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ¼ cup Sugar (I think brown sugar would work even better)
  • 1 Egg
  • ⅓ cup Applesauce
  • 1 tablespoon Milk
  • 1 taspoon Molasses
  • 2 tablespoons melted Butter
Chocolate Ganache
  • 4 oz (2/3 cup) Milk Chocolate Chips
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Corn Syrup
Other Toppings:
  • Crushed Graham Crackers
  • Toasted Marshmallows
  1. Preheat oven to 350.
  2. Mix the dry ingredients.
  3. To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
  4. Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
  5. Bake for about 7-8 minutes.
  6. Remove the doughnuts from the pan.
  1. Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
  2. Dip your doughnuts in the ganache and give them a little twist as you pull them out.
  3. For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.

here's the marshmallows fresh from the oven! they are just the way hubster likes them. =)

S'Mores Doughnuts (16) S'Mores Doughnuts (12) S'Mores Doughnuts (8)

Other Doughnut Recipes on the Blog:

Refined Sugar Free, Gluten Free, Vegan.... and still so good!

Easy as opening a can of Pillsbury biscuits! (these would make good S'Mores Doughnuts too!)

Menu Planning Tips & Template

How to get the most food for your dollar and the most meals out of your food?  Menu Planning!  Here’s how we do it.

Menu Planing Post

Thursday has turned into menu planning day in the Pomeroy Life.  I plan it on Thursday and do my shopping on Friday or Saturday.  Consequently, by Thursday our fridge is getting pretty barren.  But that is a good thing!  It means that I haven’t been spending money on food that is going to waste.

….sometimes I do spend money on food that I forget to bring home though.  Yeah.  That happened last week.  No mushrooms or strawberries when I got home.  =(

I know I have talked about Menu planning on the blog before.  Sometimes I even post my menus for the week on here.  I might get back to doing that.  But for today I want to post the new menu plan/grocery list sheet that I have been using and the process of how I plan our meals for the week.

1) figure out how much we actually eat on a regular basis, 2) how to approach making the menu, and 3) how our schedule interacts with the menu.

Weekly Planner
Sorry for the blurry image. There’s a full-quality pdf that can be downloaded and printed.

Menu planning is pretty daunting at first, and it has taken me a while to 1) figure out how much we actually eat on a regular basis, 2) how to approach making the menu, and 3) how our schedule interacts with the menu.  Here’s what I mean by those three things:

1)      How much food do we actually eat/how much do I need to buy?

When I first started menu planning, I had us making a different meal every night.  We are just 2 people… Without fail we would either end up with a fridge full of spoiling leftovers or spoiling food that was never cooked because we didn’t need all the meals I had outlined.

2)       Where to begin?

This one was tricky too.  Not going to lie I usually start on pinterest…. Before I used to let that dictate the menu.  Now I look at it to get my juices going, and a lot of times I will pick 1 maybe 2 recipes that I for sure want to try the next week.  The other thing I do to help guide my efforts is to ask Will what he is really wanting to eat and try to include at least one of those things in the menu.

The real place to start is your local grocery ads. At least for us. If your grocery budget is no object then sure go crazy looking at every recipe you like. But for us I look at the ads to see what is in season and what is cheapest.  Those are the things I am going to plan the menu around.

So step one – Get your imagination going.  Step 2 – What is on sale? Step 3 – What coupons do I have? Step 4 – what meals can I make out of the on sale food so that I can buy them cheap and use them up?

3)      When/Where will be eating and how much time will we have to eat?

Church, friends, school, hobbies, date nights…. Throw in Will’s ever-changing work schedule as the cherry on top.  When I am planning the menu I have to consider what meals will need to be packed, what meals need to be premade and ready to toss on the table in a hurry, and which meals we can take our time preparing and enjoying together.  Will might have requested salmon and dirty rice to eat that week (he requests those every week lol) – well I need to know the schedule so I don’t have making candied salmon and oven roasted vegetables on a day when we have 45 minutes to get home, run the dog, water the plants, eat and get out the door again. Those are warm-up-some-fried-rice kind of nights.

Click on the image below for a printable template.

Hope those tips help!  Next week I will post about making my grocery list and getting in and out of the grocery store without it being a stressful experience.
Hope those tips help!  Next week I will post about making my grocery list and getting in and out of the grocery store without it being a stressful experience.

Do you have any menu planning tips and tricks to share?


Hawaiian BBQ Pulled Pork Pizza

Yesterday I posted about using Leftover Pulled Pork to makeBBQ Nachos.  Today I am going to share how to use that same pulled pork to make pizza!

pizza 3

Since I am gluten-free pizza is a special thing in our house because it requires a lot of extra effort.  But on Saturdays I try to put extra effort into having an awesome meal ready for Hubster when he get homes from his long, sunny shift of chucking bags of mulch and loading paver stones all day at Home Depot. He’s great at what he does!  I have stalked him at work.  He’s always ready to help someone and is always friendly and approachable.  So as a reward for having to work all day in the sun on Saturday I have an especially good meal ready and on the table when he walks through the door with his fresh layer of farmer’s tan.

pizza 2

A couple Saturdays ago I had this pizza ready for him.  He loves pizza.  We were in a rush to leave the house for his brother’s birthday party, so pizza seemed like the perfect meal that would satisfy the hard-working man but be quick to eat.

It was.  This pizza is like a party in your mouth! It’s not greasy like pizza usually is.  It’s filling, refreshing, and a perfect blend of sweet and spicy.  Maybe you think that is weird for a pizza.  That’s ok.  Just try it anyway.  Growing up I was your regulation pepperoni lover. Extra pepperonis please! Somewhere along the line I became a grease blotter, trying to mop up the pools of grease before they found their way to my arteries. That was the beginning of a slippery slope into trying different pizzas… now I prefer veggie loaded pizzas of all different flavors.  Including taco pizza; that’s definitely one of my favorites!

You’ll notice nothing has measurements…. That’s because pizza is a very intimate food.  Everyone has their own preference and specification for sauce to cheese ration and meat to veggies, toppings under the cheese or toppings on top of the cheese.  You see where I am going with this.

pizza 1

Instead of having normal, tomato-paste-based pizza sauce, this pizza has a sweet and spicy BBQ sauce.  What I did was put a couple tablespoons of some BBQ sauce (KC Masterpiece – have to represent my homeland/we were out of Will’s favorite) and then I mixed in a few shakes of hot sauce.  Neither of us are big pizza sauce fans; we care more about having a mountain of toppings. So you will need to eyeball how much sauce you need and how spicy you want it to be – only you can answer those questions about your own pizza.

Hawaiian BBQ Pulled Pork Pizza

This pizza is like a party in your mouth! It’s not greasy like pizza usually is. It’s filling, refreshing, and a perfect blend of sweet and spicy.


  • Your favorite pizza crust recipe (I used this one from Betty Crocker for Will’s pizza)
  • Pulled Pork
  • Hot Sauce (we used Franks)
  • BBQ Sauce (we used KC Masterpiece)
  • Jalapeno Slices
  • Pineapple (I sliced up some canned rings)
  • Shredded Cheese (we used “Queso Quesadilla”)
  • Finely Diced Purple Onion


  1. Make your pizza crust according to the instructions. Mine called for being pre-baked some. So while it is pre-baking slice up your onion and pineapple and get out your cheese and jalapenos.
  2. Mix together the BBQ Sauce and Hot sauce (see post for more on this). I used about 2-3 Tablespoons of BBQ sauce and a couple teaspoons of hot sauce.
  3. When the crust is done prebaking, brush on your desired amount of sauce. Top with your desired amount of onion, pineapple, and pulled pork. Then cover it with the cheese and top with jalapenos. I do it this way because I want to be able to see my jalapenos coming.
  4. Put back in the oven for 8-10 minutes until everything is very warm, crust is baked through, and cheese is starting to brown.
  5. Remove from oven, slice, and devour. Your taste buds will thank you.

Munchie Monday: Pulled Pork “Nachos”

You might remember a couple of weeks ago I posted a Jerk Pulled Pork recipe.  That recipe made way more than we could eat before it would have spoiled so we froze some of it.  It freezes very well!  The best part is that it makes for quick easy dinners when you have a bunch of pulled pork ready to pulled out of the freezer.

jerk pulled pork

We used our leftovers to make some BBQ “Nachos” and BBQ Hawaiian Pulled Pork Pizza.  Please make yourself some pulled pork and then use the leftovers to make nachos and pizza.  Or even taquitos.   Today we will cover the nachos, and tomorrow I will share the pizza recipe.

the “Nachos” you use potatoes instead of corn chips. Less processed and more filling.
the “Nachos” you use potatoes instead of corn chips. Less processed and more filling.

Some nights we are in a rush or aren’t able to eat dinner till close to 8pm.  Nights like those are perfect for these nachos.   They are simple to make, and chances are you will have most of what you need on hand already!

I think that they would also be a good appetizer for a big dinner or a fun alternative to normal nachos for party or game night.

nachos 1

Pulled Pork “Nachos”

These are a full of flavor, quick dinner, and a good way to use up leftovers. They would also make a good appetizer or snack to have at a game night.


  • 1 large or 2 medium Potatoes
  • 1-2 tablespoons Olive Oil (or whatever oil you have on hand)
  • ¼ teaspoon Cumin
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon Seasoned Salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon Oregano
  • Pulled Pork
  • BBQ Sauce
  • Your Favorite variety of Shredded Cheese
  • ½ small Onion (I like purple onions with BBQ), finely chopped
  • Cilantro, finely chopped
  • 2 Green Onions, finely chopped and white and green parts separated.


  1. Preheat your oven to 450°F.
  2. Slice the potatoes no thicker than a ¼ inch thick.
  3. Lay them out on a plate and microwave them for 3-5 minutes (depends on your microwave and the thickness of your slices). This gets the potatoes cooking so that they do not have to be in the oven for as long. If you aren’t in a pinch you can cook them in the oven the whole time. If you are really in a bind you can microwave then fry them in a skillet.
  4. After your potatoes have pre-cooked a bit toss them in the oil and then add the spices and mix them up. (if you want to lighten this up more, you can just season the potatoes, lay them on a cookie sheet, and lightly spray them with oil based non-stick spray)
  5. Lay the seasoned potatoes out on a cookie sheet in a single layer, place in the oven and bake for 10-15 minutes. Flip the potatoes over and cook for 10-15 minutes more. (or fry them in a large skillet till crisp on each side)
  6. While the potatoes are cooking, thaw your frozen pulled pork in the microwave if it isn’t thawed already. Mix the pork with enough BBQ sauce to moisten it – you don’t need it to be drowning.
  7. Finely chop up the onions and the cilantro. You can lightly sauté the onions if you like or use them crunchy and raw like we did.
  8. When the potatoes are done, lay them out on a plate and top with the pulled pork, then cheese, and then onion and whites of the green onions.
  9. If necessary, microwave to melt the cheese. Top with finely chopped cilantro and the green parts of the green onions.
  10. EAT!


I hope you make these and enjoy them!  Come back tomorrow for BBQ Pulled Pork Hawaiian Pizza!  It was probably one of the best pizzas we have made!

Munchie Monday: Run For the Roses Pie

I grew up in Kansas.  Kansas is not just part of the Midwest – it’s just the middle.  It’s a fact; the geographic middle of the United States is in Kansas.  Kansas isn’t North or South, East or West.  All that to say, moving to Lexington made me realize that I was definitely a Yankee and not a Southern Bell.

The South is notorious for its cooking.  While that cuisine involves frying enough food that even thinking about it gives me left arm pain, there are definitely a few things that the South got right: 1) Sweet Tea, 2) hot sauce, and 3) pies.  Maybe that last one strikes you as odd, but pie isn’t a super normal thing in Kansas.  When we did have it, or when people brought it to a potluck it was almost invariably one of 4:

  • Pumpkin (my favorite)
  • Pecan (or if you’re my mom chocolate pecan)
  • Apple
  • Cherry
  • Oh and the occasional “French Silk” which is more like instant pudding in a premade crust topped with cool whip.

Here there is a lot of pie.  So many kinds of pie…. I never knew it before but pie can be a glorious thing.  The south definitely got pie right.  More specifically Kentucky definitely got pie right.

Kentucky is home to a pie called “Derby Pie.”

My Derby Style Pie

A few decades ago the Kern family at the Melrose Inn in Prospect, KY invented the Derby Pie.   They have a patent on it, so the real recipe is not known by the general public.  Consequently, if you look up recipes for it you notice that none are titled “Derby Pie” because no one wants to be sued for patent infringement.  The second thing you will realize is that everyone has adapted it to their own preferences.  Some people use walnuts (which I think is what the original uses, but I am not positive), and others use pecans.  Some people use bourbon, and some people omit it.  So recipes resemble a traditional Southern Pecan Pie recipe, and others are more like making chocolate chip cookies in pie crust.

I know this is a lot of information, and all you really want right now is to know how to make this pie so you can stop drooling and start eating.  We’re getting there.  I just wanted to share with you everything that I learned when I was preparing to make a Derby style pie for my office’s Derby pool drawing last Friday.

that is one of the horses I drew... not the best odds.  But it came in second!

To avoid being sued, and because I have never had the original version, I am going to take a cue from Martha Stewart and call this pie the Run for the Roses Pie.  You will notice that mine has a bit of everything in it.  I was making it for the office so I decided to load’er up so that I could make all kinds of nuts and chocolate lovers happy.

Run For the Roses Pie

This Derby Style Pie is like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.


  • 1 cup All-Purpose Flour
  • ⅓ cup Cold Shortening
  • 1-2 tablespoons Sugar
  • 2 to 3 tablespoons Cold Water
  • 1 cup Chocolate Chips (for mine I used part milk chocolate and part dark chocolate)
  • 1 cup finely chopped Nuts (I used ¾ cup walnuts and ¼ pecans)
  • ¾ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Tablespoons Light Corn Syrup
  • 2 large eggs
  • ½ cup all-purpose flour
  • 10 tablespoons Butter, browned
  • 2 teaspoons Vanilla Extract
  • 1 or 2 tablespoons Bourbon
  1. Mix flour and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. I rolled mine pretty thin, less than a ¼ inch thick and ended up trimming off a lot of extra, but the crust was perfect when it baked.
  5. Trim off the extra crust and flute the edges using your preferred method.
  1. Sprinkle the chocolate chips and nuts over the bottom of the unbaked pie crust.
  2. Start browning your butter in a skillet. Let it sit their and melt over medium heat till it turns colors and starts smelling amazing! Stir it occasionally.
  3. While the butter is browning measure the sugars and flour in a mixing bowl and combine them.
  4. Add in the eggs, vanilla, and bourbon. Mix till the eggs are fully emulsified.
  5. Once the butter is browned, let it cool for a minute or two and then mix in to the batter.
  6. Pour the batter over the nuts and chocolate chips in the crust. If you want all your goodies to be on the bottom place the pie in the oven immediately. If you want them to disperse a little more then let it sit on the counter for a few minutes. The nuts and chocolate chips will start to rise, mixing into the pie a little more.
  7. Bake for 30 to 50 minutes, until just barely set and lightly browned. This is a large range because I had two pies in the oven at the same time. You want your pies to still jiggle a little when you take them out, but not jiggle too much.
  8. Let the pie set out and finish setting for a couple of hours or overnight. The result should be like cookie dough in light, flakey crust.
  9. Slice, serve, eat, and go back for seconds.

Derby Day Pie Derby Day Pie

Boy did it ever make them happy!  Rave reviews on this pie from all of my coworkers, and it definitely has the Hubster Seal of Approval!  Go make this pie, you won’t regret it.  It’s like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.

Do you have any special pies that you make?

<3 & prayers,