quote:

Originally posted by Ironmike57:
Try this. My wife has several go to risotto recipes.

https://www.thekitchn.com/reci...om-the-kitchn-200084

quote:

Originally posted by irreverent:

quote:

Originally posted by Ironmike57:
Shrimp risotto tonight. Great leftovers.

Recipe, please? I’d love to make that. I’m thinking steak and shrimp tonight, but we will see how the day goes.

Thanks!

5-6 oz wagyu tenderloin filets with a shallot/garlic/cream pan sauce and twice baked potatoes.

Take out from our favorite pizza joint. Left a 50% tip

Thai curry with two IPA beers to counteract the spicey heat. It was good but my lips were burning.

Etouffe with shrimp and andouille.

It was homemade pizza tonight. Sorry, didn't take any pictures.

Skillet beef stroganoff with egg noodles.

(hamburger, canned mushroom soup, onions, sour cream, white wine, seasoning)

quote:

Originally posted by Skins2881:
Tonight will be more effort to eat leftover pulled pork. Pulled pork topped cheese burgers, should be interesting.

I froze a TON of pulled pork and still have a ton in the fridge, but after five days of eating pulled pork, one can only have so much. I think I am going to throw away whatever is not finished. Would have invited neighbors over, but social distancing.

Pulled pork omelets were awesome, will do that again for sure. Any suggestions on how I could reuse the pulled pork in some other recipe? That pulled pork verde stuff tatortodd looks pretty darn good.

Brunswick stew

quote:

Originally posted by jimmy123x:

quote:

Originally posted by Skins2881:
Any suggestions on how I could reuse the pulled pork in some other recipe?

Brunswick stew

Navy bean soup would work too.

Pulled pork and cream gravy over biscuits for breakfast.

Followed tatertodds recipe as best I could. Grocery store was sold out of both fresh and canned tomatillos, bought green salsa instead. Of the three products available, selected the one with least ingredients. That one only had one in stock, so I decided to make burritos instead. Less sauce since I only had 17 oz of product available. Came out awesome. The only changes I made in addition was a sprinkle of garlic powder and extra Cilantro (see my poll answer).

Came out freaking awesome.





I have a new arrow in my quiver for left over pulled pork.

quote:

Originally posted by Skins2881:
Followed tatertodds recipe as best I could. Grocery store was sold out of both fresh and canned tomatillos, bought green salsa instead. Of the three products available, selected the one with least ingredients. That one only had one in stock, so I decided to make burritos instead. Less sauce since I only had 17 oz of product available. Came out awesome. The only changes I made in addition was a sprinkle of garlic powder and extra Cilantro (see my poll answer).

Came out freaking awesome.

Less sauce would be perfect for burritos (ie good idea). I should’ve mentioned I have a garlic intolerance so my recipe doesn’t have garlic, but adding garlic would be more traditional.

No picture as my phone camera died after getting wet on a fishing trip and I was too lazy to get out the Nikon.

Ribeyes on the grill tonight. Baked potatoes and green beans. Had a Bell's Third Coast Old Ale to wash it down with.

quote:

Originally posted by jhe888:
Etouffe with shrimp and andouille.

Looks awesome! Grilled steak, ribeye for me, filet for my wife, salad, and we split a baked potato.

Thanks TT! I will definitely make again. Next time one each though. She ate one, I had one plus a couple of bites. Might empty out leftovers and make breakfast burritos tomorrow, but I'm really pushing recommendations for length of time in fridge.

jhe, that looks AMAZING.

6:09 am and my mouth is watering!!!!!!!

We had breakfast for dinner. Pancakes from scratch, over easy eggs w/toast, and thick cut bacon. I'm still full this morning...

We made a big pot of chicken bog last night. It reheats well if you save some of the chicken broth.

1 (3-5 pound) chicken, whole
1 pound smoked sausage
2 bay leaves
couple cloves of minced garlic
1 onion, roughly chopped
4 cups Carolina Gold rice
12-16 cups water

Add whole chicken and bay leaves to water and boil until chicken is done.

Remove chicken and bay leaves from broth. Divide broth; add 4 cps of rice to 6-8 cups of chicken broth and cook until tender. Reserve remaining broth.

Pick meat from chicken and discard skin and bones.

Cut sausage and onion into bite sized pieces and brown in butter. Once sausage is heated and onion is soft, add minced garlic and keep over heat until garlic becomes aromatic.

Once rice is done, add chicken meat, sausage, onion, and garlic. Add salt and pepper to taste. (We also add a dash of turmeric sometimes) If rice mixture is too thick, add some of the reserved chicken broth.

When reheating leftovers, use reserved broth to help heat.

Made a quick soup.

I started with bones from T-Bone steaks that we ate a couple weeks ago. I cut the meat off the bones for that meal, but did a quick job of it leaving meat on the bone.

Froze the bones in a ziplock bag to make soup with.

Last night I put the bones in water and brought to a boil, then I removed all of the meat from the bones after they had boiled for a while.

I then added cauliflower, sweet peppers, and broccoli and boiled some more.

When Veggies were done we served it. I did add some garlic powder to the mix.

The steaks were seasoned with salt, pepper, rosemary and garlic powder.