Wednesday, February 8, 2012

Recipe Day! : )

I woke up this morning and decided to share my dinner from last night with you all.  Well - you know, not the actual dinner from last night but a recreated version because is was so tasty.  And the good new is - I remembered to grab the camera and take pictures of the process.

You will need zucchini, mushrooms, garlic, leftover pork (I used pork butt but you can use tenderloin, rib meat or pork chops that you've sliced thin), some of the pork juice or chicken broth/wine/water and your cheese of choice.

Zucchini and mushrooms halved and thinly sliced.  Garlic is waiting to be chopped.

Garlic has been roughly chopped.  See below for details on the garlic and why it looks mysteriously unlike fresh chopped garlic.

Oil in the pan (because it looks so pretty) with a sprinkle of sea salt.

 Mushrooms and garlic added to the hot pot and oil.

Mushrooms are ready for the addition of the zucchini.

The zucchini has been added and tossed.

 See that piece of zucchini to the left below the mushroom and garlic - that's browned and carmelized.

 The pork and juice (which is gelatinized) have been added.

This is the warmed deliciousness all ready for the cheese.

By the time I turned around with the camera, the thinly sliced cheese had started to melt.

Served in a tortilla . . . last night was over buttered noodles but mashed potatoes, baked potato, rice or pilaf would all be delish!

Pork and Veggies with Cheese
(not a very inventive name but yummy none the less)
Serves one - can be multiplied into infinity and is only limited by your quantity of ingredients

Half of a small zucchini - halved longways and sliced thin
3 or 4 mushrooms - sliced thin
2 to 4 cloves of garlic - minced
1/2 c leftover pork - I used pork butt that I cooked in the crock pot this weekend, you can use any leftover
1/4 c cheese of your choice - I had American
1 T pork juice if available (you can use chicken broth, white wine or water)
Teaspoon of butter or olive oil

Saute the mushrooms and garlic in the olive oil over medium heat until the garlic is tender - about 3 minutes.  Add the zucchini and continue to saute until the zucchini begins to brown.  Add the pork and liquid (pork juice, broth, etc) and toss for a minute or so until heated through.  Top with cheese and cover until melted.

Serve in tortilla or with your starch of choice.  Also delish on a plate or topping a salad if you're going low carb.

Garlic Details:
I buy my peeled garlic in bulk at one of the 'big box stores' and then freeze the whole container.  If you look closely, you can see small ice crystals on the garlic.  Anyhew - I swear to you that the garlic cooks up white and looks just like fresh peeled.  I love this!!  As Martha would say - It's a good thing.  But if you ever meet her, please don't tell her that I freeze my garlic.  She'd never understand!

Peace out, ya'll!

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