Tonya was our host, and it was good to be back together again, sharing our love of cooking and talking about babies! NO! There's no talking about babies at cooking group!
Ahem.
We were welcomed with a sweet cocktail with malibu rum. It was a perfect late summer drink. Tonya mixed orange juice, fresh lime juice, a splash of grenadine and a few glugs of dark rum and Malibu rum in a pitcher. Mix and when serving top each glass with ginger ale.
Carol had appetizer course and she shared two "healthy" dips, one featuring cottage cheese and the other Greek Yogurt. I thought the cottage cheese one had a unique flavor (I never eat cottage cheese because of its texture and in this dip it's blended and smooth) and the yogurt ranch dip was my favorite. Using cottage cheese and yogurt add protein and a better alternative than sour cream.
Our salad was prepared by Angelica table side and was a bean salad. Another protein and vegetable packed dish! I make this salad alot in the summertime and it can also be eaten as a dip with tortilla chips.
Tonya requested coleslaw to top her pulled pork and I delivered. I grated carrots (whole, not baby carrots) and used a mandolin for the cabbage. In the past I also added red cabbage and that adds sweetness that is not complimentary to the pulled pork. This recipe, which only has green cabbage, even says it's "best for pulled pork". Be careful to not make too wet with the dressing as the vegetables will produce liquid as it sits.
The main dish was instapot pulled pork with cornbread waffles. YUM!! The pulled pork was fork tender and flavorful. We removed the liquid after cooking and then added BBQ sauce. The waffles were hearty and perfect for the base of the pork and coleslaw. Note you add the spices to the pork and let it sit so plan ahead!
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