I've noticed (and maybe you have too) that I've been writing an awful lot lately about what we're making and eating for dinner.  In fact, I've been writing about it so frequently that I decided to go ahead and number the mostly-food entries with versions - so much easier to keep track of, I guess.  I hope you don't mind, but it's been really useful for me to be able to look back here to find recipes that I seem to have misplaced. 

Guy Fieri's Cuban Pie alla Munee: I made this pie for a baby shower luncheon we had for my sister-in-law Rachael last week.  I wanted something fun and easy to make for a party with ladies, and when Martin and I saw this on the Food Network, he decided we had to make it.  I thought it was pretty good, but the mustard flavor was too heavy for me.  Next time, I'd cut the mustard part in half.  Also, it's kind of tedious and maybe not that great for a party because you can't make it too far in advance.  The next time I make shredded pork, I'll set some aside and make this pie again (non-dairy next time, too).  The Mojo Sauce was really tasty on this, and I mixed scoops of it into chili later in the week and it was AWESOME.

Shredded Pork: I couldn't find a recipe to make the shredded pork I needed for the Cuban Pie (above) that didn't include bbq sauce.  I made up this recipe and I think it turned out great.  It is an excellent way to make a lot of shredded pork that has some flavor, but can be used in a variety of ways.  I'll definitely make this again.  It was easy, and pork shoulder roast is really inexpensive.  However, it is FAT, FAT, FATTY so you'll have to just turn a blind eye to the fat content of the roast, then just enjoy the tasty meat.  After writing that sentence, I kind of feel like a spokesperson for my brother's version of PETA (People for the Eating of Tasty Animals).  Classy, I know.

White Chicken Chili: I got the basic recipe from my mom who used to make this when we were growing up.  I doubled the recipe and changed some of the quantities to make it more soupy.  I think it's really tasty, not too spicy, and the kids like it.  It makes a hefty-sized batch, but also freezes pretty well.

Non-Dairy Mac and Cheese: I've never had homemade mac and cheese before, growing up on the Kraft variety and liking it just fine.  But since Sophie can't have dairy, I decided to make this version which I found on the Silk soy milk website.  It was DELICIOUS.  I can only imagine how much I'd like the homemade version made with dairy.  YUM.  I should never have tried this, I can tell that already.  And in the same week I tried real cream in my morning espresso.  I never should have tried that either because oh my, have you tried it?  It is SO GOOD.