You guys, we need to have a random little chat.
Don’t worry, I’ll keep it quick. You remember on Thursday how we added a rooster to our chicken coop? Well, if you know anything about chickens than you know that roosters can be pretty aggressive. Luckily ours seems to be OK, but he definitely can be a little rowdy if you get in his space. Here’s the thing though, my dad is SO serious about this rooster. He was over on Friday night and he looked so intent as he was telling me how I need to care for this thing when he is gone. Like no joke, he acted like this rooster was going to bite my face off.
The determined tone of his voice as he discussed this bird was INTENSE. It just makes me laugh a little. I mean, five years ago I would have never thought my dad would be talking to me about how to care for a roster, but there he was, acting like the thing was a mountain lion or something. I feel like I should probably be taking this a bit more seriously…but I mean, it is just a chicken…
If you follow me on snapchat (hbharvest) than you have already met the new guy, and heard him too…he’s loud. Probably going to be lots more snaps of the animals this week cause guess who is on chicken and goat duty… ME. Should be real fun. 🙂
OKok, let’s talk recipes now! I have not one, not two, but THREE new recipes I’m sharing with you guys today. I don’t know about you, but when I cook for a crowd, or even just my family, I always make a ton of food. Too much for us all to eat, but I figure it’s always best to have too much, than risk having too little. My goal is to never let anyone go home hungry…it’s a good goal and all, but it always leaves me with plenty of leftovers.
Which brings me to these leftover summer BBQ recipes. I personally love leftovers. I have a lot of fun creating really good, easy meals with leftovers and I thought it would be fun to share some of my GO-TO recipes using ribs. With the July 4th just around the corner, and summer in full swing, I feel like at some point, most of us will have a rack of ribs lying around. These three recipes are the perfect way to use up that extra pork.
Alright, let’s go through the recipes one by one shall we?
…recipe one: nachos!! I feel like this one might be slightly obvious, but I’m still sharing it with you guys because nachos need to be shared. These are simple, but delicious. Shredded BBQ pork, cheddar cheese, pepper jack cheese, sweet corn, guacamole, mango salsa + fried eggs… don’t skip the fried eggs, they’re everything on nachos, TRUST ME. Also, you could totally do these for breakfast, I mean, there is an egg!
…recipe two: BBQ pork cobb salad. This is the healthy leftover option, but promise it’s still delicious. Shredded pork, spinach, ripe peaches, tomatoes, avocado, hard-boiled eggs, blue cheese and honey mustard vinaigrette.
…recipe three: caramelized onion and brie panini. Caramelized onions + pork + brie, enough said.
And DONE. Three quick and easy recipes to help turn your leftovers into something totally new and fun! Sooo, whose ready for a little Sunday cookout?!? The idea here is, cook today… yummy eats all week long…
Man, that’s what I call a Sunday meal prep.
- 1 bag tortilla chips
- 2 ears sweet corn kernels removed from the cob
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 1 cup shredded pork
- 1/2 cup BBQ sauce + more for serving
- 4-6 fried eggs
- Guacamole mango salsa and sour cream or Greek yogurt, for serving
Preheat the oven to 425 degrees F.
Spread the tortilla chips out on a parchment lined baking sheet, or 9×13 inch baking pan. Sprinkle the corn over the top of the tortilla chips in an even layer. Top with half the cheese. Sprinkle on the shredded pork in an even layer and top with the remaining cheese.
Place the baking dish into the oven and bake for 6-8 minutes, until cheese is melted.
Remove the baking sheet from the oven and top nachos with guacamole and fried eggs. Serve immediately!
Chopped BBQ Pork Cobb Salad.
- 6 cups fresh spinach
- 1 cup shredded BBQ pork warmed
- 2 ripe peaches sliced
- 1 cup cherry tomatoes halved
- 1 cup cubed cornbread toasted
- 1 avocado sliced
- 2 hard boiled eggs sliced
- 1/3 cup each fresh cilantro + basil, chopped
In a large salad bowl toss together the spinach, pork, peaches, tomatoes, cornbread and avocado. Add the sliced egg and blue cheese. Serve the vinaigrette along side.
Honey Mustard Vinaigrette
Whisk together all the ingredients in a small bowl or glass jar. Taste and adjust salt + pepper to your liking.
BBQ Pulled Pork and Brie Panini.
- 2 tablespoons butter
- 1 large sweet onion thinly sliced
- kosher salt + pepper
- 8 ounces brie sliced
- 1 cup leftover shredded pork
- BBQ Sauce
- 4 in ciabatta rolls cut half (or 1 loaf of ciabatta, cut into 4 pieces)
Heat a large skillet over medium-high heat and add the butter. Add the onions and cook about 5 minutes or until softened. Sprinkle the onions with salt + pepper and continue cooking another 10-15 minutes, stirring frequently, until caramelized.
Grab the ciabatta rolls and layer on the caramelized onions, brie and shredded pork. Add the top half of the ciabatta bread. Repeat with the remaining rolls/slices.
Heat a medium cast iron pan or grill pan over high heat. Heat a second cast iron pan over high heat. Rub each sandwich all over with olive oil. Working with one sandwich at a time, add it to one of the hot pans. Carefully take the other hot pan and press it gently down onto
the sandwich, pressing the sandwich together. Cook for 4-5 minutes or until the cheese is melted and the bread golden. Remove and repeat with the remaining sandwiches.
Eat...immediately while all hot and gooey!!
For real though? The Brie? The Onions? The egg?!?! Yes, please.