Tag Archives: Leftovers

Bestovers Crock Pot Hawaiian Pulled Pork Tacos

Heyyyyyyy I’m blogging! :)

I have decided that I’m no longer going to put pressure on myself to have a certain number of posts per week, or any posts at all.  It’s liberating!  Except that I’ve been eye balls deep in our audit at work for the past three weeks and haven’t had a chance to come up for air.  However, I  can see the light at the end of the tunnel and have lots to look forward to this weekend with an impending trip to Asheville, North Carolina for two of our best friends’ wedding (squeeeee!) and the audit has almost reached an end.  Kind of.  Anyway, during this audit, the extent of my cooking has been limited to basically this giant pot of best overs pulled pork.  We had some in the freezer from last fall, so Wheat pulled it out and I made it better than before.

Hawaiian Pulled Pork Tacos | Oysters & Pearls

I forget how awesome crock pots are sometimes.

I turned leftover pulled pork into the most awesome best over maybe ever.

Bestovers Crock Pot Hawaiian Pulled Pork

ingredients

– 1 gallon ziplock bag of shredded pulled pork, previous frozen
– 2 large cans of crushed pineapple, including the juice
– a few shakes of Garlic Salt
– a couple shakes of Soy Sauce

instructions

Cook on low heat for 8 hours.  Add some semi-homemade BBQ Sauce and serve in taco shells with cilantro slaw, sliced pineapple, sliced avocado, etc.  I based the BBQ Sauce I made on this recipe from Five Heart Home and the stuff I had in my kitchen.  It turned out to be the bomb.com.

Semi-Homemade BBQ Sauce

ingredients

– 2 cups pineapple juice
– 1 tablespoon dried garlic
– 2 tablespoons of grated frozen ginger
– 3 tablespoons dried cilantro
– 1 jalapeno, seeds and membranes removed, finely diced
– 1 cup A1 Steak Sauce
– 1/4 cup Cane Syrup
– 1/2 cup apple cider vinegar
– 3 tablespoons honey
– 1 tablespoon Worcestershire sauce
– 1 tablespoon soy sauce
– a few shakes of black pepper

instructions

Combine pineapple juice, garlic, ginger, jalapeño, and cilantro in a medium pot. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring every often. Stir in A1, cane syrup, vinegar, honey, Worcestershire sauce, soy sauce, and pepper. Cook on low for 15 more minutes. Remove from heat and mix in with pulled pork.

Hawaiian Pulled Pork Tacos | Oysters & Pearls

It’s also DELICIOUS just heated up in a bowl and topped with toppings and eaten with a fork.  I actually ended up doing that more often than not.

To make the “cilantro slaw,” I basically just tossed a bag of classic cabbage cole slaw with some store-bought slaw dressing (the fresh kind in the produce section – so sue me) and a hefty addition of dried cilantro.

Crock Pot Hawaiian Pulled Pork Tacos | Oysters & Pearls

EASY PEASY.  And delicious.  I couldn’t get enough of it.  Which was good, because we had an awful lot of it.

I’m going to be MIA this weekend, but I swear I’ll be up to cool things, so follow along with my travels on Instagram!  If not, I really will most likely share my pictures on here at some point after I get back.  Pinky promise (kinda).

Until Next Time

Savory Baked Eggs

Lately I’ve been making an effort to eat more veggies for breakfast.  It’s an excellent opportunity to sneak in something good for me before the clock even strikes noon, and I’ve always been more into savory breakfast foods anyway.  One way I’ve been doing this has been by utilizing leftovers to make some savory baked eggs.

Savory Baked Egg Recipe with Collards and Onions | Oysters & Pearls

I improvise based on what leftovers we have, but this particular instance, I had some leftover balsamic chard with cipollini onions.  And by balsamic chard, I mean I put a little oil in a skillet, added fresh chard, drizzled them with a hefty shake of balsamic vinegar, some salt, and some pepper, then covered them to let them wilt.  This batch I added a drained can of cippolini onions, as well.  Delish alone, but especially tasty as a savory baked breakfast casserole.

Savory Baked Eggs | Oysters & Pearls

Savory Baked Eggs
serves 2

ingredients

– leftover wilted or sauteed greens
– any cooked veggies you happen to have
– pre-cooked and crumbled bacon, sausage, prosciutto, etc.
– 4 eggs
– 3 or 4 tablespoons milk, cream, or half-and-half
– 1/2 cup grated cheese, reserving a small amount for topping
– herbs or seasonings to taste

instructions

Preheat oven to 375 degrees Fahrenheit.  Spray a small 9×6 baking dish (or a size close to that, such as this small baking dish– you can improvise as necessary) with baking spray, then add wilted/sauteed greens and/or pre-cooked vegetables to the dish.  Whisk together milk, cheese, and any herbs or seasonings and pour over the vegetables. Finally, crack eggs into the baking dish over the vegetables and top with remaining cheese.  Transfer baking dish to a baking sheet and place in the oven.  Bake for 15 to 20 minutes, depending on how well done you prefer your eggs.  Serve with toast for dipping into runny yolks.

Savory Baked Eggs Recipe with Collards | Oysters & Pearls

This could also be a great brunch or lunch meal served with a side salad.  It seems a little fancy for a week day, but sometimes you need a little fancy in the middle of your work week, IMHO.

Savory Baked Eggs Recipe | Oysters & Pearls

Until Next Time

Vegetable Beef Soup

Hola!

Sorry for my absence yesterday.  Actually, I’m not really sorry.  Some days you just need a break, ya know?  It’s been a long week.

I spent my time off from blogging by working, testing out my very own pumpkin cupcake recipe for two (baking recipes are like, pretty hard), and eating Mexican food.  And leftover vegetable beef soup.

Vegetable Beef Soup Recipe  | Oysters & Pearls

Wheat really wanted vegetable soup Monday night, and I’m so glad he did.  Now that the weather has majorly cooled off here in SoWeGa, it was the perfect meal.

And no, it was not a meatless Monday in our house this week, but there was a whole lot of vegetables.

Vegetable Beef Soup Recipe

ingredients

– 2 pounds lean ground beef
– 2 28-ounce cans of whole tomatoes (do not drain)
– 2 28-ounce cans of water
– broiled steak seasoning (aka McCormick Perfect Pinch Steak Seasoning)
– all the vegetables you can get your hands on, chopped

instructions

Brown the meat in a skillet and seasoning with a tablespoon or so of Perfect Pinch steak seasoning.  I call it “broiled steak seasoning” because that’s what my Mama, aunt, and Grannie always used on everything.  They quit making it, but this Perfect Pinch is a fine replacement.  Drain the meat and add it to a Hugh Jass pot.

Add both cans of tomatoes, undrained, then fill each can up with cold water and add those to the pot.

Add all the vegetables you can get your hands on and chop up.  Here’s what went into my soup: a whole bag of whole carrots, peeled and cut into coins; 3 zucchini, cut into half moons; about a half pound of fresh green beans, cut into bite-size pieces; one whole vidalia onion, diced; half a head of celery, sliced; and about half a pound of fresh okra (homegrown!).  The trick with okra is add it in the last 20 minutes of cooking so that it doesn’t get soggy and gross.

Bring the pot to a strong simmer over medium-low heat and cook for at least an hour, then add okra and cook for 20 more minutes.

Salt ‘n Peppa to taste.

Vegetable Beef Soup Recipe | Oysters & Pearls

I served it with baked cornbread… because cornbread is really good dipped in tomato-based soups, if you ask me.

This makes a TON of soup, and we have been/will be eating leftovers all week.  But we don’t mind.

Making Vegetable Beef Soup | Oysters & Pearls

Look how colorful it is!  With lean meat and all those fresh (organic and locally grown) veggies, it’s definitely good for you.

Recipe for Vegetable Beef Soup | Oysters & Pearls

And don’t let my list of in-house veggies lock you down.  Feel free to add spinach (one of my personal favorites in vegetable soup), collards, mustards, peas, beans, potatoes… always let your conscience be your guide.

Easy Recipe for Fresh Vegetable Beef Soup | Oysters & Pearls

It might be the easiest, most heart-warming, delicious soup ever!  And an awesome way to get your veggies in all at once.

I’ll be back tomorrow with a very girlie Friday Finds post!  But in the mean time, what’s your favorite veggie in veggie soup?

Mine always has been/always will be the okra. Always.

And a enormous HAPPY BIRTHDAY to my sweet friend and favorite Boston eskimo, Brittney!

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Miss you (and Salty Dog) and hope you have an amazing day today!!  Harold also sends his love. <3

Until Next Time