One Pork Butt – Three Meals: Pork Quesadillas With Corn Crema

22 04 2016

One Pork Butt – Three Meals.

Meal two, quesadillas, which is always a great go-to vehicle for using up leftovers!

Also, more baby food inspiration here, as I used my son’s corn puree for the corn crema. I’ve seen recipes using heavy cream or mayo added to sour cream to make homemade Mexican crema. I figured corn puree has a similar consistency so why not. Major win folks, its delicious and the perfect sauce to cut through the pork in these quesadillas!

Pork Quesadillas with Corn Crema

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 multi-grain tortillas, soft taco size
  • Shredded Mexican cheese blend
  • 1 cup Pulled Pork, just eyeball it
  • 1/2 cup sliced and rinsed leeks (remove the hard green top, slice the white part down the middle lengthwise, then slice again into half moons, then rinse pieces in a mesh strainer to remove any dirt and dry slightly)
  • 1/2 cup frozen corn
  • 2 Tbsp sour cream
  • Zest and juice of half a lime
  • Salt to taste
  • Sliced green onions for garnish

Preheat oven to 400.

Cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 1/4 cup with a little water in a high powdered blender until smooth and creamy. Combine the corn puree with the sour cream, zest and lime juice and salt to taste. Set aside.

To build the quesadillas, add two tortillas side-by-side on a large baking sheet (or pizza stone). Top each tortilla with a layer of cheese, pork, leeks and cooked corn (make sure cheese is on the bottom which will act as a glue to keep everything together). Add another layer of cheese and top each with another tortilla. Bake for 20 minutes until tortillas begin to brown and cheese is melted.

Remove from the oven and once cool enough to handle, cut each into four pieces. Divide among plates and top with the corn crema (I used a squeeze bottle if you’re curious) and garnish with sliced green onions.

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One Pork Butt – Three Meals: Pork and Cheddar Pancake Muffins

22 04 2016

One Pork Butt – Three Meals.

And finally, here’s meal idea three…brunch!

It’s mother hubbard here this weekend. This is about as real as it gets folks, I’m talking down to one egg kind-of-serious. I managed to whip up something creative with just a few ingredients and leftovers though, which is what I do best! AND, I was even able to base it off a little inspiration from one of my favorite pancakes.

There’s this crazy tasty, sweet/savory pancake at First Watch made with cheddar cheese and bacon, which was the inspiration for this dish. Sounds weird, but covered in yummy maple syrup, it’s the perfect brunch bite! Making these as muffins allows you to cook them all at once, rather than having to flip a bunch of jacks individually, and I’m all about saving time!

Pork and Cheddar Pancake Muffins

The following makes 6 muffins (compliments of This Girl’s Gotta Eat):

Preheat oven to 400.

In a medium bowl combine the milk and eggs. Add Bisquick and stir until just combined. Fold in the pork and cheese.

Spray a large muffin tin with non-stick spray, or use liners for easy cleanup like me. Divide the batter among 6 cups. Bake until cooked through and slightly browning on top, about 20 minutes. Allow to cool slightly before removing.

Serve pancake muffins with a side of Peach Habanero Syrup to pour all over!





One Pork Butt – Three Meals: Pork and Broccoli Lo Mein

21 04 2016

One Pork Butt – Three Meals.

Meal one, ridiculously fast Lo Mein! This dinner is so easy it’ll practically cook itself, thanks to the pulled pork ready to go in the fridge (see link above/below for the pulled pork recipe)! You could use spaghetti noodles instead if that’s all you have, but Lo Mein noodles cook up in a fraction of the time.

Pork and Broccoli Lo Mein

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Lo Mein noodles – the 10 oz package I buy comes in 3 bundles, I used 2 bundles
  • 2 cups broccoli florets
  • 1 heaping cup Pulled Pork
  • 1/2 cup low-sodium chicken stock or broth from the Pulled Pork
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp cornstarch
  • 1/2 cup sliced green onions

Bring a large pot of water to boil. Add the broccoli and Lo Mein noodles and cook according to noodle package directions (should take like 4 minutes), then strain.

Meanwhile, whisk together the broth, soy sauce, sugar, sesame oil, garlic and cornstarch. Add to a large saute pan and bring to a slow boil. Add the pulled pork, the cooked Lo Mein and broccoli and the green onions. Using tongs, toss everything together and cook on low a few minutes to bring it all together, allowing the noodles to soak up the sauce. Remove from the heat and allow to stand a few minutes before serving.





One Pork Butt – Three Meals: Pulled Pork

20 04 2016

I am really into throwing a hunk of meat into the crockpot to cook all day, shredding it up and using it in several meals throughout the week. It’s such a time saver for this busy mama! In this post I’ve shared how I made a basic pulled pork, which I have divided out and will use in three different meals. Stay tuned for those recipes!

Pulled Pork

The following is compliments of This Girl’s Gotta Eat:

  • 3.5 lb pork shoulder/butt
  • 1 medium onion, cut into large chunks
  • 1 cubanelle pepper, cut into large chunks
  • 5-6 garlic cloves, skins removed and whole
  • 3 dried bay leaves
  • 1/2 cup low-sodium chicken stock
  • 1/2 Tbsp Himalayan pink sea salt

Add the onion, pepper, garlic and bay leaves to a crock pot. Place pork fat-side down on top of the veggies. Add chicken stock and salt the pork. Close lid and cook on low for 6-7 hours until meat falls off the bone and can easily pull apart.

Remove pork to a large cutting board and allow to cool slightly. Using two large forks (or your hands), pull the pork into pieces, discarding any visible fat, and store in a large covered container in the fridge.

Strain the broth left in the crockpot through a fine mesh strainer and store in a covered container in the fridge as well. Once the broth cools, the excess fat will settle at the top and can be easily discarded, while the broth can be used in other dishes.





Cauliflower and BBQ Pulled Pork Shepherd’s Pie

24 11 2014

The next time you make BBQ pulled pork, do yourself a favor and make extra and freeze it to use later in this deliciously healthy casserole! Seriously, this is divine…giving you all the comfort and none of the guilt! Topped with a creamy mashed cauliflower, you’ll think you’re indulging in an over-the-top potato Shepherd’s pie, when you’ll really be devouring a meal loaded with veggies.

Cauliflower and BBQ Pulled Pork Shepherd's Pie

The following serves 4-6 (compliments of This Girl’s Gotta Eat):

  • 1 small head cauliflower, cut into small florets
  • 1 Tbsp olive oil
  • Half a small-medium onion, diced
  • 4 small-medium carrots, peeled and diced
  • 1 heaping cup shredded cabbage
  • Kosher salt
  • Pinch red pepper flakes
  • BBQ sauce
  • 3-4 cups worth of leftover pulled pork that has been tossed in BBQ sauce (if you have some frozen, just defrost it first)
  • Low-sodium chicken stock
  • 1/4 cup sour cream
  • Splash of milk, I use almond milk, but use whatever you have
  • 1 heaping cup reduced-fat sharp cheddar cheese
  • Fresh parsley or cilantro, chopped

Preheat oven to 350. Spray a 9 x 13 casserole dish with non-stick spray and set aside.

Bring a large pot of water to boil. Add cauliflower florets and boil for 8-10 minutes, until softened, but not mushy. Drain cauliflower in a mesh strainer, shaking out excess water. Return drained cauliflower to the hot pot and allow to sit for a few minutes, so that any remaining water evaporates.

Meanwhile, heat oil in a large skillet over medium. Once hot, add onions and carrots and cook for a few minutes until beginning to soften. Next add cabbage and stir to combine. Season with salt and for an extra kick, a pinch of red pepper flakes and even some of your favorite hot sauce if desired. Stir in BBQ sauce, either homemade or store-bought, about 1/2 to 3/4 cup (use less sauce if you have a smaller amount of pork, or more sauce if you have a larger amount – you just want the mixture to be heavily coated so it stays moist while it bakes). Add leftover pulled pork and toss until everything is combined. Add a splash or so of chicken stock to thin the sauce slightly, and cook for just a few minutes until the cabbage begins to wilt. Remove from heat.

Add cooked cauliflower florets to a food processor, along with sour cream, milk and salt to taste. Process until smooth. Add 1/4 cup of the cheese and process again. Taste and season with additional salt if needed. If you don’t have a food processor, you can easily mash by hand – it might not be as smooth, but you’ll still get the job done! 🙂

Add the pulled pork mixture to the prepared casserole dish, spreading out in an even layer. Top with the mashed cauliflower, spreading in an even layer over the pulled pork mixture. Top cauliflower with remaining cheese, you can even add more if you’d like.

Bake casserole, uncovered, until bubbling hot, 45 minutes to an hour. The cheese will be melted and starting to brown and the cauliflower with set like mashed potatoes. Remove from the oven and allow to sit for 5 minutes or so before plating. Serve garnished with chopped parsley or cilantro.





Mexican Wonton Lasagna With Pulled Pork

3 01 2014

Per tradition, I made pulled pork and sauerkraut for New Year’s Day, and saved some of the pork (and the liquid I slow cooked it in, essentially a homemade pork stock) to use in another meal. Leaving the house this morning I had wonton wrappers and pork dancing in my head, and before long I was dreaming of a wonton lasagna for dinner tonight! I generally always keep canned tomatoes, beans, stock and spices on hand to have in between grocery trips to be able to whip up a Mexican dinner like this.

Mexican Wonton Lasagna With Pulled Pork

Mexican Wonton Lasagna With Pulled Pork

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 3/4 cup chicken, beef or homemade stock
  • 1 and ½ tsp ground cumin
  • 1 and ½ tsp ground coriander
  • 1 and ½ tsp chili powder
  • 1/4 tsp cayenne pepper
  • Salt
  • 1 small onion, chopped
  • 1 can (28 oz) diced tomatoes
  • 2-3 cups pulled pork
  • 1 (12 oz) package wonton wrappers
  • Reduced-fat shredded cheese, like a Mexican blend or cheddar

Preheat oven to 400.

I used a cast iron skillet to make this meal. If you don’t have one, you can cook in a skillet and then transfer to a casserole dish to bake.

Heat 1 Tbsp olive oil in a saucepan over medium; add half the minced garlic and cook until fragrant, a minute. Add green chilies and cook for another minute. Add the beans and ½ cup stock, and cook for a few minutes. Mash the beans with a potato masher. Add ½ tsp each of ground cumin, coriander and chili powder. Heat until beans are warned through, a few more minutes. Remove from heat, season with salt to taste and lime juice. Set aside until you’re ready to build the lasagna.

While the beans are cooking, heat another Tbsp of oil in the cast iron skillet over medium-high. Add the onions and the rest of the minced garlic, sweat for a minute or two. Add a tsp each of ground cumin, coriander and chili powder, 1/4 tsp of cayenne pepper and season with salt to taste. Stir to combine, cooking for another minute. Deglaze the pan with 1/4 cup of stock. Add tomatoes and pulled pork. Stir to combine and bring to a low simmer. Season with salt to taste. Cook for about 10 minutes, stirring often to let some of the liquid cook out. Remove from heat, then remove 2/3 of the tomato/pork sauce from the cast iron skillet to a bowl.

To build the lasagna:

Spread the remaining tomato/pork mixture left in the skillet out evenly. Layer wonton wrappers overtop the sauce (about 13 wrappers), overlapping slightly. Top with 1/3 of the beans and some shredded cheese. Add 1/3 of the tomato/pork sauce, top with another layer of 13 wonton wrappers, 1/3 of the beans and some more shredded cheese. Repeat layering one more time with the remaining ingredients (sauce, wontons, beans and cheese) – you should end with a layer of cheese on top.

Cover with the lid (if using a cast iron skillet) otherwise use foil, and bake 30 minutes. Remove lid, or foil and bake until cheese is browned, 10 more minutes. Remove from the oven and let stand a few minutes before serving.





Two-for-One Pork Dinners

3 01 2012

Pork roast with sauerkraut and kielbasa on New Years Day is a German tradition I grew up with thanks to my Grandparents, and continues in my own home today. Of course I didn’t always enjoy eating the sauerkraut, but my “Grammy” forced us to eat at least a strand or 2 for good luck….guess it just grows on you over the years. She would melt if she saw me making it on my own these days!

Anyways, I made this lucky dish on New Years Day just like tradition, but decided to reserve some of the pork to make an additional meal later in the week. I got my luck and saved a buck at the same time! Check out how I did it below…

Pork, Sauerkraut and Kielbasa

BBQ Pulled Pork Sandwiches

Here’s everything you’ll need for two meals:

  • Pork Roast (about 2.5 pounds or so)
  • Chicken broth, enough to cover the pork in the crock pot plus extra for the second meal
  • 1 onion, halved
  • Sauerkraut (1 bag or jar)
  • Kielbasa
  • Brown sugar
  • Your favorite BBQ sauce, use as much as you like
  • Hamburger buns
  • Cheese such as provolone (if you want)

For the pork, sauerkraut and kielbasa dish (serves 4):

Add the pork roast to a crock pot and cover the pork with chicken broth. Next add 2 onions, halved. Cook covered on low for 6-8 hours. You want the pork to be tender and to easily fall apart, that’s how you’ll know it’s done. Remove the meat, tent with foil on a plate or cutting board and rest for 10 minutes.

Preheat your oven to 400 degrees. At the same time, cut your kielbasa into 1-2 inch pieces and saute in a skillet until slight brown on both sides.

Add your sauerkraut to a medium-sized casserole dish, sprinkle with brown sugar and mix together. The brown sugar will help cut the acidity. Next add your sautéed kielbasa. By this time your pork should have had enough time to rest. Start to pull the pork in pieces using two forks, adding it to the kraut. Reserve some of the pork for the following BBQ pulled pork sandwiches, store in an air tight container in the fridge until ready to use.

Cover the kruat, pork and kielbasa with foil and bake for about 30-45 minutes. This will cook the sauerkraut and help the flavors to combine.

For the BBQ pulled pork sandwiches (serves 2):

Add your reserved pulled pork to a medium saucepan along with some chicken broth (enough to re-moisten the pork, about 1/2 – 3/4 cup), cook on low heat, stirring occasionally until nearly all the chicken broth is gone. This is my trick for keeping the pork tender and juicy.

Next add the BBQ sauce to the pork and cook until headed through, about 5 minutes or so.

Serve on buns with extra BBQ sauce and a slice of cheese like provolone if you’d like…it’s that simple! I served this with a side of corn and a small salad to round out the meal.