Soul-Full Sisters: Cheshire Pork, Bacon, and Rice Bake
Written by the Soul-Full Sisters, Quinn Carlton Bostic, Paten Carlton
Mama has never been the type to make the same dish twice. I’ve always admired that about her. Cooking is more than a recipe; it’s a portal of self-expression. If the recipe calls for two cups of cheese and you feel like adding four pounds of cheese – to quote cousin, Jay Quinn – don’t let a piece of paper stand in your way. To take a recipe and make it your way is what Mama calls “doctoring” aka making it better than its original state. If she bought a package of instant mashed potatoes, for an easy weeknight side, she’d doctor those instant mashed potatoes by adding butter, sour cream, cheese; and if the package instructions called for water, she’d add cream.
Thankfully for the sake of writing and sharing our lives through food, we have a plethora of soul-full recipes to blog, many of the most memorable were ones Mama made on a weeknight. One of our favorites: this dish. Mama would be happy to know we’ve taken her doctoring baton and made this recipe better by adding Cheshire pork chops rather than what the recipe originally calls for – chicken breasts. We also upgraded to Cheshire thick-sliced bacon too! This recipe is deliciously simple and a crowd pleaser!
Photo by Soul-Full Sisters, Quinn Carlton Bostic, Paten Carlton
