Showing posts with label Leftovers. Show all posts

BBQ Pulled Pork Nachos for Two

Name: Chicken Pot Pie Casserole for Two
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 TBS butter; 1 1/2 TBS flour; 1/4 tsp fine sea salt; 1/4 tsp pepper; 1/4 tsp celery salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp summer savory (can use marjoram); 1/4 tsp thyme; 1/4 tsp parsley flakes; 3/4 cup (180ml) whole milk; 3/4 cup (180ml) chicken stock; 1 cup (140g) diced cooked chicken meat; 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame); 1 cup (140g) plain all purpose flour; 1/2 TBS sugar; 1/4 tsp bicarbonate of soda; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup ice cold buttermilk; 4 TBS butter, melted; butter to brush on top

Friday, 8 July 2022

I hate waste. I always try to use up everything that I have in the house. Its become even more difficult now that there is only myself in the house. I wish that here in North America they were better at making smaller servings of things.

That was not a problem in the UK. I know that smaller items usually cost more in the long run, but if you end up throwing half of what you make away, how much are you really saving. I would rather be able to buy a smaller amount and then not have to throw anything away because it doesn't get used up.

I am usually pretty good at using my leftovers up however, especially when it comes to meat and poultry. I can always whip up a delicious casserole or some such with them.

Today I took advantage of having some leftover pulled pork from earlier in the week and made myself some BBQ Pulled Pork Nachos, for two.

You don't necessarily have to have leftover pulled pork to make these however. It is quite common here in North American to be able to buy already pulled pork, vacuum sealed at the grocery store. I have made these that way quite a few times.

For the smaller family such as myself, these vacuum packs of cooked meats are a great economy. I don't have to cook a whole roast and they are often on offer. I have found them to be quite delicious as well.

This is the brand I usually buy. They have all sorts of main dish meats, each package containing about 3 servings.

They have cooked brisket, pot roast, turkey, pork, etc. I have found them to be quite good, reasonably priced and suitable for the smaller family.

Anyways, I love Mexican food, especially nachos, and finding myself with a quantity of leftover pulled pork to use up I thought I would make myself some nachos for my lunch.

The first time I ever had nachos was in a Mexican restaurant in London, Ontario. Then one time when we were visiting my sister and her family (again in London, Ontario) she made nachos for supper and it was love at first bite.

I don't know why, but at that point I had never thought of making them at home. DUH!

Be you one or a crowd, nachos make a fabulously simple, quick and easy supper option. They are also great for game nights, BBQ's and get-togethers! You may even want to throw these together this weekend for the family!

Colorful, packed with delicious flavors and textures, and ready in about half an hour. It doesn't get much better than this! I am giving the quantities for two to three people, but you can very easily multiply this to serve more!

WHAT YOU NEED TO MAKE BBQ PULLED NACHOS

Nothing too complicated. It may look like a lot but its just pretty simple ingredients that most of us will have in our veggie bins and cupboards.

For the nachos:

3/4 cup prepared pulled pork (about 150g)
4 TBS your favorite BBQ sauce, divided
Restaurant style tortilla chips
1/2 cup (65g) grated Mexican blend cheese
2 TBS chopped red onions
2 TBS chopped green bell pepper
2 TBS chopped orange or yellow bell pepper
2 TBS chopped red bell pepper
2 TBS cooked sweet corn
sliced fresh jalapeno or pickled jalapeno bell peppers to garnish (optional)
chopped fresh coriander (cilantro) to garnish (optional)

To serve: (all optional)

dairy sour cream
guacamole
tomato salsa
spicy cheese sauce/dip
fresh lime wedges for squeezing

I use a Tex Mex cheese blend that you can buy in the stores. It comes in mild or spicy. No two guesses as to which one I use. If you don't have a cheese blend available to you, you can also use grated Jack, cheddar, mozzarella or pepper Jack cheese.

You can use any mix of fresh ingredients that you want to use, aside from the pulled pork. I personally like fresh chopped red onions (for the color) and chopped bell peppers. I had some leftover sweet corn that I also used, but you don't really have to use that if you don't want to.

Black beans are nice as are sliced olives, either green or black, pimento stuffed or not. Pickled jalapenos, or fresh. Fresh coriander (cilantro) or whatever you happen to like on your nachos. This is a recipe which is completely customizable!

HOW TO MAKE BBQ PULLED PORK NACHOS FOR TWO

Nothing could really be easier. Once you decided what you want to put on them, you just start layering them and pop them into the oven for a quick heat through and melt! You don't really want to cook your onions and peppers. Its nicer if they stay crunchy!

You can use either a small sheet pan for these or a cast iron skillet. Today I used a cast iron skillet. The method is the same for both.

Preheat the oven to 350*F/180*C/ gas mark 4. If you are using a sheet pan, line it with some baking paper for ease in clean up.

Toss the pulled pork together with half of the BBQ Sauce. Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork.

Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork. Sprinkle the cheese over the pork and then sprinkle with the chopped onions, corn, and bell peppers.

Bake in the preheated oven for 20 to 25 minutes, until everything has heated through and the cheese has melted.

Remove from the oven and let stand for 5 to 10 minutes. Drizzle with the remaining BBQ sauce. Scatter the sliced jalapenos and chopped coriander over top if using. Serve hot with lime wedges and your favorite additions.

During the summer months I like to prepare suppers that are quick and easy, designed to get me in and out of the kitchen as quickly and as easily as possible. I am sure you are the same. Some other easy supper options that I can recommend are:

GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Marinated and grilled chicken breasts. Moist and tender and served with a fresh and zesty fresh berry and avocado salsa. Deliciously simple!

CRISPY TORTILLA EGGS - These are so delicious that I once made them twice in one week. They are great for breakfast, but they also make a fabulously quick and tasty supper as well!

QUICK AND EASY BAKED CHICKEN TACOS - Using leftover cooked chicken, these are very quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!

PERFECT EGG AND CHIPS - Simple, yes, but proof positive that sometimes simple can be very, very good. You can use oven chips if you wish, and I often do. They cook up really quickly in the air fryer. Nice and crisp. You can be cooking them while you fry up the eggs. Soft fresh bread and butter are a must on the side!

BBQ Pulled Pork Nachos for Two

Yield: 2 - 3

Author: Marie Rayner

Prep time: 5 MinCook time: 25 MinInactive time: 10 MinTotal time: 40 Min

These make a fabulous week night supper or appetizer when you are having people over, or for game nights. I use a ready made pulled pork that I buy at the grocery shop for convenience, but you can use leftover pulled pork if you wish.

Ingredients

3/4 cup prepared pulled pork (about 150g)
4 TBS your favorite BBQ sauce, divided
Restaurant style tortilla chips
1/2 cup (65g) grated Mexican blend cheese
2 TBS chopped red onions
2 TBS chopped green bell pepper
2 TBS chopped orange or yellow bell pepper
2 TBS chopped red bell pepper
2 TBS cooked sweet corn
sliced fresh jalapeno or pickled jalapeno bell peppers to garnish (optional)
chopped fresh coriander (cilantro) to garnish (optional)

To serve: (all optional)

dairy sour cream
guacamole
tomato salsa
spicy cheese sauce/dip
fresh lime wedges for squeezing

Instructions

You can use either a small sheet pan for these or a cast iron skillet. Today I used a cast iron skillet. The method is the same for both.
Preheat the oven to 350*F/180*C/ gas mark 4. If you are using a sheet pan, line it with some baking paper for ease in clean up.
Toss the pulled pork together with half of the BBQ Sauce.
Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork.
Sprinkle the cheese over the pork and then sprinkle with the chopped onions, corn, and bell peppers.
Bake in the preheated oven for 20 to 25 minutes, until everything has heated through and the cheese has melted.
Remove from the oven and let stand for 5 to 10 minutes. Drizzle with the remaining BBQ sauce. Scatter the sliced jalapenos and chopped coriander over top if using.
Serve hot with lime wedges and your favorite additions.

Did you make this recipe?

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BBQ Pulled Pork Nachos for Two

Chicken Pot Pie Casserole for Two

Tuesday, 3 May 2022

This Chicken Pot Pie Casserole is loaded with plenty of tender pieces of chicken and vegetables encased in a rich homemade sauce and topped with a buttery, flakey homemade buttermilk biscuit topping.

And its perfectly sized for just two people. Why should only large families get to enjoy meals like this???

I am on a mission to small batch as many recipes as I can for my readers. The reality is that more and more people are finding themselves in smaller households, where there may only be one or two people in the family.

I, myself, am a singleton. I was finding that I was having to throw away far too much food because it just wasn't getting eaten. I hate waste.

But I also happen to enjoy good food. I don't want to relegate myself to eating small single sized frozen dinners. Not only are they expensive for what you are getting, but the truth is not very many of them taste very good!

Why settle for less than you have to, especially when you can very easily create delicious smaller sized meals for the smaller sized family.

This delicious and hearty casserole not only makes great use of leftover cooked vegetables, but it also uses leftover cooked chicken.

The fabulous sauce/gravy is completely made from scratch and is beautifully flavored with herbs. The buttermilk biscuit topping is also made completely from scratch.

It makes a beautiful meal for two or a delicious meal for one to eat right now, popping the remaining half into a freezer container to take out and enjoy at a future date.

This is a winner all round!

WHAT YOU NEED TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO

There is nothing outrageously out of the ordinary here. Simple wholesome ingredients put together in a most delicious way.

For the gravy:

1 1/2 TBS butter
1 1/2 TBS flour
1/4 tsp fine sea salt
1/4 tsp pepper
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp summer savory (can use marjoram)
1/4 tsp thyme
1/4 tsp parsley flakes
3/4 cup (180ml) whole milk
3/4 cup (180ml) chicken stock

For the filling:

1 cup (140g) diced cooked chicken meat
1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)

For the biscuit topping:

1 cup (140g) plain all purpose flour
1/2 TBS sugar
1/4 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
1/2 cup ice cold buttermilk
4 TBS butter, melted
butter to brush on top

It might look like a long list of ingredients, but in reality it is mostly herbs and seasonings when it comes to the sauce. It is a very simple béchamel composed of chicken stock and milk. It is rich. You could also use leftover gravy in its place if you happen to have any.

I cooked the vegetables myself. I used about 2 TBS of each, diced carrot, diced swede (rutabaga), frozen peas, frozen corn, frozen cut green beans and frozen shelled edamame. You could also use an equivalent amount of frozen mixed vegetables thawed.

HOW TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO

Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.

Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm. (You want to keep this warm so that when you place the biscuit dough on top it cooks on the bottom without becoming soggy.)

Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)

Toss the chicken and vegetables together in the casserole dish.

Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is, add more flour (1/2 TBS at a time).

Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.

Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom. Place the biscuit squares on top of the filling and brush lightly with butter.

Place the casserole dish on top of a small baking tray and pop into the preheated oven. Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.

If you are a smaller family, you may be interested in some of my other main dishes which I have downsized to feed one or two people.

SAVOURY GARLIC CHICKEN - With its delicious white wine and garlic sauce, this recipe takes the humble chicken breast to a special level of tastiness. Fabulous served with some rice and a vegetable on the side.

CLASSIC POT ROAST FOR TWO - This fabulous pot roast lacks nothing in comparison to its full sized counterpart. Delicious gravy, tender meat and just enough for two people as a first meal and some leftover roast to make a hash or some such the day after.

EASY CHICKEN PARM FOR TWO - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.

This was fabulous. I enjoyed it hot from the oven with a tasty salad on the side. The other half was packed into an airtight freezer container and frozen for a future date.

To eat it then I will thaw it overnight in the refrigerator and then pop it into a casserole dish, reheating it for about 20 minutes in a moderate oven. (350*F/180*C)

It so much better to have something like this in the freezer to eat than a frozen ready-made dinner. That's my story and I'm sticking to it!!

Chicken Pot Pie Casserole for Two

Yield: 2

Author: Marie Rayner

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Tender pieces of chicken in a lush gravy along with plenty of vegetables and topped with flaky butter biscuits. Why should only large families get to enjoy delicious things like this!