The Sunday Bake & The Monday Pivot
Sometimes you discover a dish.
Sometimes you make it your own.
And sometimes you’re halfway through cooking before you remember you “should” have documented every step.
This was one of those nights.
I don’t always stage the lighting.
I don’t always capture every layer.
Sometimes I just cook — and later realize it’s something worth sharing.
I do have a picture from the night. Not perfect. Not styled. Just real.
And honestly? That feels right for this one.
The Sunday Bake
This time it was:
- 3 sweet potatoes
- 2 russets
Baked at 400°F for about 45 minutes.
The sweet potatoes were washed, rubbed with olive oil, poked, salted, and left unwrapped so they could caramelize properly.
The russets were washed, salted, wrapped in foil — because my son does not do sweet potatoes.
And that’s fine.
Food should meet people where they are.
Once they came out of the oven:
Split.
Fluffed generously with good butter.
Set aside to rest.
And Yes… I Overdid It
I cooked two full bags of barbacoa.
I almost always overdo it.
But that’s how leftovers happen.
That’s how Sunday comfort becomes Monday structure.
That’s how flexibility lives inside rhythm.
Layer One: Bacon
Crisped in a skillet.
Removed.
Crumbled.
Because texture matters.
Layer Two: Caramelized Onions
In the same pan — because flavor lives in the bottom of a pan — I caramelized four yellow onions.
Low heat.
Salt.
Patience.
When the pan began to catch slightly, I deglazed it with a splash of Worcestershire sauce (I will never spell that correctly on the first try).
Wooden spatula.
Scraped up those browned bits.
Let the onions deepen.
Layer Three: The Barbacoa
The beef barbacoa from ButcherBox is fully cooked.
Important note:
We are not cooking it.
We are warming it.
I thawed it, added it to a pan, heated gently, and as soon as it was warm, I shredded it with a fork.
Stop there.
Overheating fully cooked meat is how good food becomes dry food.
Assembly (And a Warning)
For mine:
Sweet potato + butter
The barbacoa
Fresh lime squeeze + cheese
Caramelized onions + bacon
Avocado + fresh cilantro
A drizzle of Blues Hog Jalapeño Lime Ranch
A note on the heat:
Let’s be clear — the barbacoa itself is not shy. It carries a real ancho-chipotle warmth. I call it the best burn. It’s not “call the fire department” hot, but it absolutely lets you know it’s there.
The Jalapeño Lime Ranch doesn’t calm things down. It joins the party.
Together? It’s layered heat. The kind that builds slowly. The kind you feel proud of in the moment… and possibly reflective about later.
Disclaimer: CherryCoBiz is not responsible for any 3:00 AM negotiations between you and your digestive system. Respect the burn. Hydrate accordingly.
For my son:
Russet + butter
Barbacoa + cheese
He didn’t complain. He liked the spice. I liked it too.
My stomach… had thoughts the next morning.
Still worth every bite.
A Note on ButcherBox
I genuinely like ButcherBox.
The quality has been consistent. The convenience works for our season of life. And it aligns more closely with how I want to source meat long-term.
I shared a referral code with my parents. They received their free box and absolutely rave about the bacon. My mom has been cooking with the meat and said she’s impressed.
After a recent frustrating experience elsewhere, I’m thankful I didn’t let this opportunity pass me by.
Important:
I do not have a paid partnership with ButcherBox.
If someone emails me asking for a referral code, I share it because I want to — not because I’m chasing anything.
I have a few codes left.
If you’d like one, email me at terra.turner@cherrycobiz.com and let me know you’re interested.
No pressure.
No chase.
Just good food.
The Monday Pivot
Because I cooked two bags of barbacoa, I now have options.
Tonight?
Cottage cheese flatbread.
Barbacoa as filling.
High-protein. Structured. Intentional.
Same meat, different purpose.
That’s not “overdoing it.”
That’s planning without calling it planning.
I didn’t know this dish existed until recently. But once I found it, I made it mine.
That’s how we grow, isn’t it?
One meal.
One pivot.
One (potentially spicy) realization at a time.
You never know what’s next on CherryCoBiz.
Honestly?
Neither do I.
And I kind of love that.
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