Sunday, September 30, 2012
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Supper
I believe in wasting as very little as possible and grew up learning how to "recycle" various leftovers into "new" meals. This saves, time, energy, and money. Tonight's supper is an example of one of our left over make overs :)
Oven BBQ pork ribs
No real secret recipe here,,,, I took out some boneless pork ribs from the freezer after breakfast. Thaw the ribs, season with Tony Chachere's and garlic powder, Bake at 350 until almost done,,, drain any liquid off,,, pour on the sauce ( I use either Cattleman's with some drained (save the juice to mix with iced tea) crushed pineapple or Kraft - any variety) and finish baking. Takes about 40 minutes or so total bake time. (left overs from this will be shredded for sandwiches for lunch tomorrow)
Grits Cassarole
Recycled breakfast grits and smoked cheese with sausage crumbles. When we finished breakfast, I took the rest of the sausage patties and crumbled them into the left over grits,,, added a sprinkle of Tony Chachere's, a pinch of garlic powder and some smoked swiss and cheddar cheese, poured into a greased square pyrex dish and refridgerated. About 20 minutes or so into the ribs cooking, I'll heat this up in the microwave for a few minutes to take the chill off, cover with aluminun foil and pop in the oven with the ribs. (the left over's from this will go with scrambled eggs for breakfast).
White Lima Beans
They've been cooking in the crock pot all day. 1/2 of a 1# bag of large dried white lima beans, seasoned with 1 large onion, some minced garlic, a liberal sprinkle of Tony Chachere's and another sprinkle of garlic, and 1 small to med sized smoked hamhock. (Left overs from this will go over rice and I'll make some Jiffy cornbread to go with for tomorrow night for supper).
By the way,,, I don't really measure anything exact unless making candy. I'm more of a pinch, sprinkle, pour and dump kinda cook. My hands are my measuring spoons and cups,,, and you know it's right when it tastes right. I have made things that neither the dogs or chickens would eat (that's when you know it's bad) and other things that I thought was way to much and I'd have plenty of leftovers,,, and got wiped out in no time with not even the smell left in the pot. :) Rarely do I fix anything anymore that is bad,,, it only takes once to learn what not to do :)
Anyway,,, that's supper tonight,,, which will provide not only for tonight but for all three meals tomorrow. Time and cost being minimal for both days.
Oven BBQ pork ribs
No real secret recipe here,,,, I took out some boneless pork ribs from the freezer after breakfast. Thaw the ribs, season with Tony Chachere's and garlic powder, Bake at 350 until almost done,,, drain any liquid off,,, pour on the sauce ( I use either Cattleman's with some drained (save the juice to mix with iced tea) crushed pineapple or Kraft - any variety) and finish baking. Takes about 40 minutes or so total bake time. (left overs from this will be shredded for sandwiches for lunch tomorrow)
Grits Cassarole
Recycled breakfast grits and smoked cheese with sausage crumbles. When we finished breakfast, I took the rest of the sausage patties and crumbled them into the left over grits,,, added a sprinkle of Tony Chachere's, a pinch of garlic powder and some smoked swiss and cheddar cheese, poured into a greased square pyrex dish and refridgerated. About 20 minutes or so into the ribs cooking, I'll heat this up in the microwave for a few minutes to take the chill off, cover with aluminun foil and pop in the oven with the ribs. (the left over's from this will go with scrambled eggs for breakfast).
White Lima Beans
They've been cooking in the crock pot all day. 1/2 of a 1# bag of large dried white lima beans, seasoned with 1 large onion, some minced garlic, a liberal sprinkle of Tony Chachere's and another sprinkle of garlic, and 1 small to med sized smoked hamhock. (Left overs from this will go over rice and I'll make some Jiffy cornbread to go with for tomorrow night for supper).
By the way,,, I don't really measure anything exact unless making candy. I'm more of a pinch, sprinkle, pour and dump kinda cook. My hands are my measuring spoons and cups,,, and you know it's right when it tastes right. I have made things that neither the dogs or chickens would eat (that's when you know it's bad) and other things that I thought was way to much and I'd have plenty of leftovers,,, and got wiped out in no time with not even the smell left in the pot. :) Rarely do I fix anything anymore that is bad,,, it only takes once to learn what not to do :)
Anyway,,, that's supper tonight,,, which will provide not only for tonight but for all three meals tomorrow. Time and cost being minimal for both days.
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