BBQ PORK OVER CURLY FRIES W/ONIONS AND CHEESE

BBQ pork (2)

     Here’s the newest Westover Leftover! What to do with leftover pork? Whether it is from pork chops, a roast, a tenderloin, or whatever. Here is the answer to something new and delicious! Bob had his on seasoned curly fries. I had a sandwich. SO GOOD!
Simply place the meat in a saucepan with a little water and your favorite BBQ sauce. Of course, we used my Kentucky Bourbon BBQ sauce. Cover, simmer until the meat is falling apart tender. Serve on French Fries with caramelized onions and a slice of cheese, or just make a sandwich! So yummy!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2017

 

Pork BBQ Sandwich (2)

BBQ PorkIMG_4536IMG_4538pork bbq sandwichPork BBQ Sandwich (2)

ROAST BEEF AND VEGETABLES (Westover Leftover)

img_3407

     We all get cravings for a great beef roast sometimes.  The problem is, two days later we’re all tired of it.  Here’s a great way to make it new and fresh again!  Simply take your leftover beef, wrap it well, label and stick it in the freezer.  Take it out and let it thaw in the refrigerator overnight.  Then it will be ready to make your magic when you get home from work or have a busy day running kids around.  Here’s how to prepare: 

INGREDIENTS:

Thawed leftover beef

1 can beef broth

2 TBSP AP flour

2 TBSP cornstarch

1 jar or package of beef gravy (if using a dry packet, add the water called for)

½ cup dry red wine

1 cup chunked potatoes

¼ cup mushrooms, chopped

2 cups frozen mixed vegetables, thawed and drained

OTPIONAL:  garlic, sweet mini peppers

 

PREPARATION: 

You can slice or chunk the meat; your choice.  In a 4 qt dutch oven, pour beef broth, and whisk in flour and cornstarch.  Add gravy, red wine, potatoes, and mushrooms.  Heat over medium heat until barely simmering.  Add beef, cover, and let it continue simmering for about 30 minutes or until potatoes are cooked.  Add thawed and drained vegetables.  Simmer another 5-10 minutes.  Done!  How easy was that?

Serve over sliced homemade bread, mashed potatoes, rice, or even noodles.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/ 

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT 

WORDPRESS   https://chewwannaeat.wordpress.com 

By Tika for CHEW WANNA EAT? © 2017 

img_3407

roast-beef-westover-leftover

HAM, POTATO & KALE SOUP

ham-potato-and-kale-soup-2

     A simple, yet hearty and satisfying soup made with leftover ham.  Have it on the table in about 30 minutes.  Nothing better than that! 

INGREDIENTS:  Yields 4 -6 Servings

3 cans chicken broth

½ cup onion, chopped

2 large cloves garlic, minced or chopped

1 large carrot, grated or finely chopped

2 large Russet potatoes (about 3 cups)

2 cups cooked ham, diced

2 cups frozen or fresh Kale or Spinach

Salt and Pepper to taste

1 Chicken bouillon (Optional)

½ cup half and half

 

PREPARATION:

Add chicken broth, onion, garlic, and diced carrot to a 4 qt sauce pan and turn heat on medium/low.

Wash potatoes well and cut into bite-sized pieces.  I leave the skins on.  Add to chicken broth.   Bring to a simmer, then cover and reduce heat.  Cook for 20 minutes.

Add Kale or Spinach (Thaw and drain if using frozen).  Add salt and pepper to taste.  Cover, and bring to a simmer again.  Let simmer another 10 minutes.

Add ham, and chicken bouillon.  Simmer 10 minutes.

Add half and half.   Just heat through, don’t boil.

Serve with Corn bread, Italian bread, Cheese bread, Salad, or Crackers

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

CORNED BEEF HASH

corned-beef-hash-10

     As you may know, Bob has been curing his own corned beef for quite some time now.  The reason?  We were tired of buying overpriced corn beef that was often tough an always fatty.  It’s a simple process, and the results are always outstanding.  All you need to do is buy a brisket and brine it.  How easy is that?  The results yield a tender flavorful roast that store-bought corned beef cannot match.  And leftovers for Reubens or corned beef hash?  Indescribably delicious!  My twist?  I served it with a Spicy Honey Mustard Sauce.  

(You will find the prep instructions for the brined corned beef in another post.  Go to the search box to locate it).

 

INGREDIENTS:  4 Servings 

4 cups potatoes

Olive oil

2 TBSP butter

1 cup sweet onion, diced

2 cloves garlic, minced

2 cups corned beef, diced

Eggs, poached or fried

Seasonings:  Salt, pepper, parsley, basil, and a dash or two of rosemary.

 

PREPARATION:

Wash and pierce potatoes.  Cook 2 minutes in microwave.  Flip over and cook for 2 more minutes.  When cool enough to handle, cut any spots off and dice.

In large skillet, drizzle with olive oil and add 2 TBSP butter.  Sauté potatoes until they are beginning to brown.  Add salt, pepper, garlic, and onions.  Continue sautéing until potatoes are browned enough to your liking.

Add seasonings, garlic, and corned beef.  Sauté a few more minutes while eggs are cooking in a separate pan.  Serve, placing fried eggs on top.

HONEY MUSTARD SAUCE INGREDIENTS:

2 TBSP honey

1 ½ tsp lemon juice

2 TBSP Dijon mustard

½ cup mayo

½ tsp sriracha sauce

PREPARATION:

Place all ingredients in a small bowl, and whisk until combined.

Serve with corned beef, Reubens, corned beef hash, chicken, stuffed mushrooms, or onion rings.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

corned-beef-hash

corned-beef-hash-3

corned-beef-hash-4

corned-beef-hash-5

corned-beef-hash-6

corned-beef-hash-7

corned-beef-hash-8

corned-beef-hash-9

corned-beef-hash-10

WHITE LASAGNA WITH CHICKEN & BROCCOLI

white-lasagna-with-chicken

A new Westover Leftover!  You could use chicken or turkey, and the vegetables are customizable!

INGREDIENTS:     for 6 -8 servings 

9 lasagna noodles, cooked for 8 minutes

1 stick butter

1 cup mushrooms, sliced

1 small onion, chopped

3-5 cloves garlic, minced

1 can (2 cups) chicken broth

½ cup white wine

½ cup flour

2 ¼ cups milk

2 ½ – 3 cups cooked chicken or turkey, chunked

1 ½ cups frozen broccoli

1 cup ricotta cheese

1 egg

1 Eight ounce package Italian style grated cheese

Seasonings:  1 tsp each of Italian, parsley, basil

quick dash nutmeg,

 

PREPARATION:

Cook the noodles, drain, and set aside.  While they’re boiling, start the sauce.

Sauce:  In 2 or 3 qt saucepan: Add butter, onion, mushrooms, and garlic.  Simmer until vegetables are tender.

Add 2 cups chick broth, and ½ cup white wine.  Stir in ½ cup flour and simmer over low heat until mixture begins to thicken.  Add 2 ½ cups milk, and slowly add approximately 1 ½ cups cheese, stirring constantly.  (add the cheese slowly to avoid curdling).  Stir until well blended and simmer until thickened.  Add seasonings.  You can remove from heat and set aside.  It will continue to thicken as it cools.

Cook broccoli for 1 minute in the microwave.  Drain the water.  Set aside.

Ladle enough sauce to cover the bottom of a pretty, oven-safe 9” x 13” dish, place a layer of cooked noodles, sprinkle the broccoli on and a good couple ladles of sauce.  Add a second layer of noodles, chicken and more sauce.  Add final layer of noodles, covering top layer with sauce.  Sprinkle remainder of grated cheese on top.

375 ° F   for 30-35 min Uncovered.  Let sit ten minutes before cutting it.

NOTES:  If you’d rather not have the mushrooms, substitute with asparagus, spinach, carrots, peas, green beans, corn or a mixture of two or more.

If you have a nice high sided dish and a large family, you can cook 3 extra noodles and make a fourth layer.  It really doesn’t matter how you add the meat, ricotta, and vegetables to your layers as long as they are in there, it will be fine.   There is plenty of sauce for an extra layer.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

 

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

 

WORDPRESS   https://chewwannaeat.wordpress.com

 

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat/

 

By Tika for CHEW WANNA EAT? © 2016

 

 

CREAMY, EASY SCALLOPED POTATOES WITH HAM

IMG_1648

     We all struggle deciding what to do with leftover ham.  No matter how tender and delicious it is, how many ham sandwiches can you eat?  I prefer using my leftovers warmed up in a pan and served with scrambled eggs, but even then, how many times can you eat that?  Here is a simple and delicious way to use that ham that takes about fifteen minutes to prepare.  Really! 

INGREDIENTS:  4 servings.

2 cups diced ham

4 large potatoes, sliced

1 medium onion, sliced

2 cups vegetables (peas, carrots, corn, broccoli)

1 can cream of mushroom soup

1 ¼ cup milk (or 1 cup milk and ¼ cup Sherry or white wine)

Bread crumbs (about ½-3/4 cup)

4 TBSP butter

Pepper

Onion powder and Garlic powder to taste

PREPARATION:

Butter a casserole dish and place a layer of potatoes on the bottom.  Add some of the ham, some vegetables, and onion.  Mix soup with milk and pour 1/3 over the first layer.  Repeat layers.

Sprinkle top with bread crumbs.  Dot with butter.

Cover with foil and bake at 400 °F for one hour.  Remove foil and bake until bread crumbs look toasty and potatoes are tender.

NOTE:  if you would rather change the soup, use cream of chicken, cream of broccoli, cheddar cheese or whatever sounds good.

If you are baking this with something else that calls for a lower temperature, that’s fine.  Just add cooking time.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

IMG_1648

IMG_1657IMG_1636

IMG_1637

IMG_1639

IMG_1641

IMG_1644 

IMG_1648

HEARTY BEEF BARLEY SOUP

Beef Barley soup (2)_crop_crop_crop

Stovetop or Slow cooker!  Guess what?  It’s a Westover Leftover!  How nice! 

 

Have you made a roast beef or pot roast and everyone is tired of it?  Bring it back to life with this delicious hearty soup.  The broth is delicious- outstanding beefy onion flavor.  Serve it with a loaf of crusty homemade bread or cornbread and call it a fabulous dinner.  Barley is delicious.  I’ve always loved it.  Quaker tells us it’s also low in fat, full of fiber and niacin and no saturated fat or cholesterol.  Adding the carrots boosts your Vitamin A.  One medium carrot provides all the Vitamin A you’ll need in a day. 

 

INGREDIENTS: 

2 tbsp butter

1 cup rough-cut onion

1 clove garlic, chopped

1 cup sliced mushrooms

1 ½ cups rough-cut carrots

1 rib celery, sliced

1 beef bouillon

2 TBSP Worcestershire

½ cup red wine

3 cans beef broth

1 large bay leaf

½ tsp rosemary

½ tsp thyme

Salt and pepper to taste

1 large bay leaf

½ cup barley

2 cups cooked beef

 

PREPARATION FOR STOVETOP:

In a 4 quart Dutch oven, melt butter and cook onions, garlic, mushrooms, carrots and celery until onions are soft.

Add bouillon, Worcestershire, red wine, beef broth, and bay leaf.  Simmer on low heat for about 30 min.

Add barley, cover and simmer about 50 minutes.  Add cooked beef and warm through.  Discard bay leaf.

 

SLOWCOOKER PREPARATION:

Add all ingredients and cook on high 4 -5 hours.  Add cooked beef and heat through. Discard bay leaf.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!  You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

CHICKEN POT PIE, BY TIKA

THREE INDIVIDUAL PIES
THREE INDIVIDUAL PIES

Another Westover Leftover!  Remember the chicken soup I made a few days ago?  I cooked extra chicken in it to make the broth extra rich, and also to have leftover chicken and broth to make quick and easy meals.  You just can’t be that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans of chicken broth.  The magic continued from there.

I ended up with one big bowl of soup which I photographed in one of my best bowls so it would look beautiful.  I was going to pour it back in the pot after taking pics, but I looked at it for so long, I ate it!  It was so good.  I have six small bags of soup in the freezer for future sickies.  I made three individual chicken pot pies.  I only intended to make two, but there was enough filling and pie crust to make one small one.  Can ya say, “Lunch?” I also made ten chicken, shrimp and black bean burritos.  Last night I made enough chicken and biscuits to serve four.  I made all this food with one big pot of chicken soup. What a deal, huh?

Look at these beauties!!  Except for making homemade pie crust, the rest was a cinch.  If you just can’t make your own crust, use store-bought.  (Just don’t tell me.)

I’ve seen lots of recipes for chicken pot pie baked and served in a pie pan.  I don’t care for that, because even if you let it sit for ten minutes after baking, I think everything slides out into the middle of the dish once you’ve cut it.  Hence the individual pies that I make.  Trust me, they are easier, because working with a small piece of dough is easier than a big piece.

One thing I’ve learned over the years is to add more gravy than you think you might want.  You don’t want to end up with just chicken and veggies.  Between the holes you must put in the top crust so the steam can escape and what bubbles up

around the edges of the crust you lose precious gravy.  Steam is part of your gravy!  No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t know about you, but the gravy is a big part of the deliciousness of a chicken pot pie. I should have added a little extra to this batch.

PIE CRUST INGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

In a large mixing bowl, whisk flour and salt together.  Cut in Crisco with a pastry blender until mixture is pea sized.  Add your iced water one teaspoon at a time, stirring with a fork each time. Test it by picking up a small hunk and pinching it into a small ball.  If it sticks together smoothly, you’re good.  If it feels dry and crumbly, add another ½ teaspoon of water.  The texture is important.  It won’t roll out correctly if it’s too dry.

Form dough into a ball and then cut it in half.  Depending on the size dish you’re using, you may want to cut it in half again so you have four pieces.

On a lightly floured surface, roll dough with a floured rolling pin until it’s the shape you want.  Pick rolled dough up with a spatula or wrap it around the rolling pin to transfer it to the dish.

MIX UNTIL YOU HAVE A PEA SIZED CONSISTENCY
MIX UNTIL YOU HAVE A PEA-SIZED CONSISTENCY
PERFECT CONSISTENCY. SEE HOW DOUGH HOLDS TOGETHER WHEN I SQUEEZED IT?
PERFECT CONSISTENCY. SEE HOW DOUGH HOLDS TOGETHER WHEN I SQUEEZED IT?
BOTTOM CRUSTS IN!
BOTTOM CRUSTS IN!

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cut into big chunks

PREPARATION:

In 3 quart saucepan, add chicken broth, flour, corn starch, and bouillon.  Over medium heat, bring to a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock from your soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer, add the carrots and celery.  Turn heat down to low. Cover pot with cover askew and let it simmer, stirring with whisk once in a while.

When vegetables are tender add the seasonings and peas.  When peas are done, add the chicken and milk. Ladle into prepared crusts.  Top with crust and poke holes in it with a fork.

Bake at 425°F for 30 – 40 minutes or until crust is golden brown.

DOESN'T THAT LOOK GOOD? DON'T OVERFILL THE DISHES OR IT WILL SPUTTER AND SPLASH IN YOUR OVEN.
DOESN’T THAT LOOK GOOD? DON’T OVERFILL THE DISHES OR IT WILL SPUTTER AND SPLASH
IN YOUR OVEN.

CHICKEN POT PIES

SO DELICIOUS
SO DELICIOUS

Please follow us for more great recipes.  Thank you!  We LOVE comments!  

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2015

STIR-FRIED PORK, WESTOVER’S LEFTOVERS

Leftover pork turned into an entirely new meal
Leftover pork turned into an entirely new meal

Remember that delicious pork roast we cooked a few nights ago?  Well, time to resurrect it one last time.  We’re going to completely change the flavor for one more meal.  I know this will be the last of our pork.

INGREDIENTS:

2 TBSP olive or canola oil

2 cups cooked pork, sliced, cubed, or shredded

2 mini sweet peppers, sliced or chopped

1 cup sliced mushrooms

1 medium onion, cut in slices from top to bottom

2 TBSP low sodium soy sauce

1 TBSP honey

2 TBSP Hoisin sauce

Pepper

½ cup water chestnuts, sliced (Optional)

½ – 1 tsp Sriracha (If you want a little kick)

PREPARATION:

Since we’re starting out with pre-cooked meat, this is more of a stir fry dish; quick.  Heat your skillet on medium/high and add oil.  Just before it begins to smoke, add mushrooms and peppers.  Using two wooden spoons, stir, and flip for three to four minutes, until mushrooms take on color and peppers are beginning to get tender.

Add the onions and give them two to three minutes.  Continue stir frying.

Add pork, soy, honey, Hoisin, pepper, and garlic.  Cook only until meat is hot and everything is well coated with the sauce.  Add water chestnuts last.

Stir-fried Pork, Fried Rice with Vegetables
Stir-fried pork, Fried Rice with Vegetables

Please remember to Like and Share our recipes.  Thank you.

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT?

PULLED PORK SANDWICHES

Serve on a Sub Roll or a Wrap. Feel free to add Cole Slaw
Serve on a Sub Roll or a Wrap. Feel free to add Cole Slaw
Pulled pork sandwiches made from leftover pork.
Pulled pork sandwiches made from leftover pork.

Serve a pork dinner on Sunday.  On Monday, make pulled pork sandwiches made from leftover pork.  Genius.  Serve on Tortilla wraps or rolls.

Having guests?  Make sliders!

INGREDIENTS:

Leftover pork roast (approx. 3 cups)

1 cup of your favorite bbq sauce

½ tsp crushed red pepper flakes

Optional squirt of Sriracha sauce

¼ cup water

PREPARATION:

Cut up leftover pork into chunks anywhere from 1” to 2 ½”.  (It doesn’t matter). This is my lazy woman’s way of making pulled pork.  I can’t be bothered when I have other important things to do.  And it SO works!

Pour about ½ cup of your favorite bbq sauce in a 2 quart saucepan.  Add the pork and if there are any whole garlic cloves left from your roast, throw them in also.  Pour another ½ cup bbq sauce and ¼ cup of water.  Stir. This has to simmer on low heat for about 30 minutes, so you may need to add a little more water later.  You want the meat to be pretty much covered.

Cover the pan and simmer for 15 min.  If there are any large chunks of meat, break them up with a heavy wooden spoon. Let it simmer for another 15 min and it should be perfect!

NOTES:  If you think you see some carrot in there?  You do, but it will break down and nobody will know it’s in there.  It adds another layer of flavor.

I use this same method to make pulled chicken.  I pull it out of the fridge, chunk it, and throw it in the pan.

Leftover pork roast about to be transformed into a Westover Leftover.
Leftover pork roast about to be transformed into a Westover Leftover.

2015-08-18 18.34.56_crop

This is what it will look like after only 15 minutes of simmering.
This is what it will look like after only 15 minutes of simmering.
See the carrots? Ignore them, they'll disappear into the sauce.
See the carrots? Ignore them, they’ll disappear into the sauce.
Looks like pulled pork, eh?
Looks like pulled pork, eh?
Pulled pork sandwiches made from leftover pork.
Pulled pork sandwiches made from leftover pork.

PLEASE SHARE and LIKE us.

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT?