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!

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By Tika for CHEW WANNA EAT? © 2017

 

Pork BBQ Sandwich (2)

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CORNED BEEF HASH

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     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.

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By Tika for CHEW WANNA EAT? © 2016

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HAM SALAD

Ham Salad (5)

     One of my favorite things to do with leftover ham is to make ham salad.  This is how we like ours, but know that you can customize it to your own liking.  The secret to getting kids to eat it is to tell them that it’s dip.  They’ll love it.  Silly kids, but I do love tricking them into trying something new. 

INGREDIENTS: 

4 cups ham, chopped

1 celery rib

6 – 7 Sweet Gherkin pickles

2 TBSP onion, chopped fine

2 TBSP spicy brown or Dijon mustard

Pepper to taste

1 – ¼ cup mayo

Optional:  Chopped hard boiled egg

PREPARATION: 

Place ham in food processor and chop or mince to your desired size.  Remove to a serving bowl.  In processor, pulse celery, pickles, and onion until finely chopped, and add to ham.  Add pepper and mayo, stirring to combine.  

Serve on bread, crackers, toast points, croissants, ciabatta bread, or rolled in a lettuce leaf.

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By Tika for CHEW WANNA EAT? © 2016

HAM SALAD

Ham salad (2)

Ham Salad (3)

Ham Salad (4)

Ham Salad (5)

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

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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

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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.

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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.

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By Tika for CHEW WANNA EAT?