It's been weeks now that life has been pretty uncomfortable in this pregnant body. It's unbelievable that some women enjoy being engorged with a growing baby in their bellies. The only thing that's been nice is that I haven't been sick the whole time I was prego. Of course I jinxed myself and came down with a stomach bug Friday night through Saturday. It's not like I sleep these days anyway. The massive round ball attached to my midsection doesn't allow a good nights rest.
Anyway I despise missing work especially since my time is limited until the short maternity break. I was so bored being cooped up in the house, although I did catch up on lost sleep throughout the day. Even though I still didn't feel right, I was determined to catch up on cleaning (its debatable if that's ever possible with two dogs, a toddler, and two adults) and make a nice meal. Before the sickness hit me, I took some baby back ribs out of the freezer since I was planning on making a huge Southern feast today. It's been too long since we fired up the smoker, and I kept the plan.
On the menu for tonight:
Low and Slow Smoked Baby Back Ribs
Creamy Mac n Cheese
Baked Beans (from a can... the only unhomemade dish on the menu that I had to have)
Here's the corn bread recipe since my son and I have already tried it, and it's good!!
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. 20- 25 minutes was long enough for us. We like it more moist than dry!
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
Creamy Mac N Cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.