Pulled Pork Burrito

My husband is a huge BBQ'er (not a griller that is different). We always have some type of meat in the frig or freezer i.e. brisket, pulled pork. Although I think it is delicious I wanted to try some new things with the leftovers.

I think he found this recipe on the BBQ Forum from Juggy Beerman

5 Cups Pulled Pork
2 Cups Cooked Brown Rice
1 Can Black Beans, Drained
1 Cup Diced Onion
1 Cup Medium Chunky Salsa
1 Cup Rotel Original Tomatoes and Green Chiles
2/3 Cup Diced Red Pepper
1/2 Cup Diced Green Pepper ( I used yellow pepper because that is all I had)

Mix all ingredients in large bowl. Heat one tortilla in microwave for 22 seconds to make the tortilla shell pliable. Place about 3/4 cup of the mixture on tortilla and top with cheese ( I used Cheddar). Author of the recipe also says you can had your favorite hot sauce at this point. Wrap the tortilla so the ingredients are sealed on both ends. You will get about 15 burritos out of this recipe.

Varied ways to cook:

1. Pan fry in about 3/4" oil at 375 starting with seam side down. Turn once side is brown and turn until all sides are brown.

2. Cooking in an oven coat the burrito with oleo and then wrap it in foil. The oleo will give the tortilla a crunchy texture. The cooking temp for the oven is 400 on the lower rack for about 20 minutes.

I used the second method. I really didn't like the taste of the Oleo on the tortilla and it did not make it crispier in my case.

The filling by the way was delicious!!!

Tonight I am going to use the same idea and make enchiladas. I let you know how it turns out.

Sloppy Janes

We really enjoyed this recipe that I found in my March issue of Redbook Magazine.

I am going to list the recipe as in the magazine and then I will tell you what I did differently out of necessity!!

1 Tbsp. canola oil
1 Cup each chopped scallions and chopped yellow and orange bell peppers
1 Tbsp. garlic paste
1 lb. ground turkey or chicken
1 (14 1/2 oz) can fire roasted diced tomatoes
2 Tbsp. Worcestershire sauce
1 chipotle chile in adobe sauce chopped
1/2 tsp. salt
4 pieces of cornbread or 4 toaster corncakes halved
1 Tbsp. red wine vinegar
1/4 cup chopped fresh cilantro

1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.

2.Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile, and salt. Reduce heat to medium and cook, covered, 3 minutes.

3. Meanwhile, toast cornbread or corncakes.

4. Stir vinegar and cilanto into turkey mixture.

5. Spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Repeat with the remaining Sloppy Jane mixture and cornbread.

Okay first I used beef instead of turkey or chicken. I know it is better for you but we have tried it in several recipes and really don't like the turkey and chicken.

My grocery did not have chipolte chile in adobo sauce chopped so I left that ingredient out.

Jiffy Cornbread in a muffin top pan worked great for the cornbread.

Italian Sausage Torpedos

Yesterday was my lucky day. Why? My husband pulled out his Weber Smokey Mountain and made some Italian Sausage Torpedos. He got inspired by Smoke and Spice one of his favorite cookbooks. HINT: A GREAT Valentine Day's Gift for your smoking hot husband.

8 uncooked Italian Sausage Links, about 6 ounces each
Olive Oil
2 large green Italian frying peppers or bell peppers
1 red pepper
1 large onion, halved
8 slices provolone( optional)
8 long crusty rolls

1. Prepare the smoker for barbecuing. bringing the temperature to 200F to 220F.

2. Rub the sausages and vegetables lightly with oil, and let them sit at room temperature for 20 minutes.

3. Transfer the sausages and vegetables to the smoker. Cook the vegetables until tender, about 1 hour. Continue cooking the sausages for an additional 1 1/4 to 1 1/2 hours, depending on size, or until the skin of the sausage looks ready to pop. When and onion into thin strips, discarding loose skin and seeds, but mixing the flavorful juices back into the vegetables. Keep warm. If using the cheese, place it on the rolls. When the sausages are ready, top the cheese in each roll with a hot sausage and a portion of the vegetable mixture and juices. Halve the sandwiches, if you wish for easier eating. Serve Hot

After writing this I realize that my husband forgot the Provolone. Bummer.

I added my recipe for baked beans and we had a little picnic.

Tropical Ham Salad

Again I am searching for ham and chicken salad recipe for my sister in laws bridesmaid luncheon, so for our Super Bowl feast I starting trying recipes. I got this Tropical Ham Salad recipe from www.betterrecipes.com .

1 can (15 1/4oz) Pineapple tidbits in its own juice
1-1/2 cup cooked ham strips or cubes
1 cup cubed Cheddar Cheese
2 oranges peeled & sectioned or canned Mandarin oranges drained
1/2 cup mayonnaise
1/2 cup sour cream
Lettuce

Directions:
Drain pineapple reserving 3 Tablespoons juice. Toss pineapple, ham, cheese and oranges. Place on lettuce lined bowl. Mix together mayonnaise, sour cream and reseved juice. Serve over salad.

Now my variation: I mixed the mayo mixture into the ham mixture and served with a cresant ( I had ment to use a tomato basil wrap, but the freshness date had expired.).

My husband's opinion was not very favorable. His reasoning was that he didn't like the oranges with his ham. I thought it was okay, but thought the wrap idea would be better so I think I might try it again as a wrap before I mark it off my lists.