BBQ Pulled Pork Popovers

I know you are probably sick of the BBQ Pulled Pork recipes already, but hey, a 7 lb. pork shoulder yields a lot of leftovers! Crescent rolls have been on sale for free or nearly free with coupons lately, so I decided to make some popovers with the pork. The ingredients are similar to the ones in the sheperds pie sans the mashed potatoes. This is a family friendly recipe that you can sneak some veggies in, too. They were yummy!

BBQ Pulled Pork Popovers

1 can refrigerated crescent rolls
1 1/2 cups pulled pork
1 cup frozen corn thawed
1/2 medium red onion, chopped
2 tlbs. pickled jalapenos, chopped
shredded cheddar cheese

Separate crescent rolls into four rectangles. Press seams together. Top each with just enough of each ingredient to fill. Fold opposite corners up in order to form a popover. Pinch together all corners. Bake at 400 degrees for approximately 20 minutes.

BBQ Pulled Pork Sheperds Pie

So, we had a ton of extra BBQ Pulled Pork leftover! I had to come up with some different things so we wouldn't get tired of them. Last night I came up with the idea of a pulled pork sheperds pie. Let me tell you...I don't toot my horn very often but man...this was good and I came up with it all on my own! I don't have exact measurements for anything, but that's the great thing about cooking vs. baking. It doesn't matter!

If you want to know how to make the BBQ Pulled Pork, see the post right before this. It is easy and delicious!

The Sheperds Pie I made used a 9x9 pan. You could easily double it and use a 9x13 pan.

First step was to boil 3 medium potatoes. I then mashed them with a few splashes of chicken stock, 2-3 wedges of Laughing Cow light cheese (you could use any flavor you like or flavored cream cheese), garlic salt, pepper and some dried parsley.

While the potatoes were boiling, I chopped up 1/2 a medium red onion (any kind will work )and 1 fresh jalapeno. I added that into a skillet with a tbls. of olive oil as well as about a cup of frozen corn. I sauteed that until just tender.

Next it was time to layer this heavenly dish up! I sprayed the 9x9 with cooking spray and added in the pork. It was probably about 1 1/2 cups. I also added a thin layer of BBQ over the top.

 Next, I layered the corn, jalapeno and onion mixture. Then topped that with the mashed potatoes and then of course cheddar cheese on top. I think you could use any flavor of cheese you like. I just happened to have cheddar that needed to be used up. It probably didn't need this much cheese, I just didn't want to leave a dab left in the bag. I hate to waste! Here's what it looked like coming out of the oven.

And this is right before it went into my belly! So ridiculously delicious! It will be some great comfort food all winter long. I'll definitely be making it again!

BBQ Pulled Pork

Ok, the other day I teased you all on Facebook with the delicious smell of the pork shoulder I had in the oven. I really didn't think about putting it on the blog until now. I didn't use a recipe or accurate measurements, but it turned out delicious! Pork Shoulder has been on sale recently at Hy-Vee for $.99/lb, so I stocked up! I've also been able to use the leftovers in some creative ways. It's a great way to feed your family and stretch a buck!

All I did for the pork was pour some (probably about 2 cups) apple cider into the bottom of my roasting pan, set the pork in and then cover it in about 3/4 bottle of Sweet Baby Ray's Sweet and Spicy BBQ sauce. I set the oven on 275 degrees, checked it a few times and added a little more cider and BBQ sauce when necessary. I had it in the oven approximately 8 hours. The last half an hour I took the top of off the roasting pan and it got a nice crusty coating on the top. Is your mouth watering yet?

I then made a quick easy vinegar slaw to go on top of the sandwiches we were going to have! Here is the recipe for that...

Carolina Cole Slaw

3 lbs shredded cabbage
1 red pepper, minced
1 medium red onion, minced
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar

I would recommend letting this sit all day or even overnight in the refrigerator. It really develops a lot more flavor the longer it sits!

I will post some of the other things I have made with this as well. BBQ Pizza, BBQ popovers and tonight I'm attempting a Pulled Pork Sheperds Pie! Hungry?

22 months

I really wish I would update on Sutton's milestones more often. What a great way to keep track of everything. Just the other day I was talking to some friends about doing Sutton's baby book. A friend commented that she has the best baby book ever because she blogs about her son. Never even thought about that. Forgive me...I'm a little slow! :)

Anyway...we are amazed every day at what Sutton knows at 22 months. She can identify all of her letters and numbers to 10. New words pop up every day. She can sit with a book and "read", aka say things that pertain to each page. It is so cute! She can even point out Kansas, California and sometimes Iowa on a map. She carries her U.S. map placemat (thanks, Daddy!) around and says. "Kans". Let me point out that she knows California because we went there on vacation.

I don't say these things to brag, just to let you know where she is in her learning process. There are many things she could care less about, aka potty training. If I ask her if she is wet or dirty, the answer is always..."NO WAY!" Slowly but surely we'll get there. She's not even 2 yet so I am not sweating it. I guessing she's going to be one of those kids that when she's ready she'll let me know and she'll just do it. Let's hope so anyway!

She is know going to a Mother's Day Out program and loving it. There were tears the first two weeks and last week, not one tear or a kiss good bye. She watched me walk out the door and never looked back. I got the cutest email from the director telling me how big of a ham she was during pictures that day. Mommy's little one is growing up. I can hardly believe it. She's the best blessing I've ever been given! Thank you, Sean, for helping create her.

Now, I guess I'd better  get to planning her 2nd birthday party! It's less than 2 months away!

Herbed Chicken Piccata

 I made this the other night for something a little different. It was pretty tasty. I would definitely double the amount of breadcrumb mixture if you want to have a good coating. Enjoy! :)


Herbed Chicken Piccata

2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Yield: 4 servings

CALORIES 160 FAT 2.9g FIBER 0.4g

Cooking Light, JUNE 1997