Tag Archives: bbq sauce

BBQ Pork Skillet Pasta

Leftover pulled pork in your freezer? There are SO many possible ways of using it up. Like this skillet pasta.

In this recipe, the pasta is cooked in the skillet in chicken broth, but, if you have leftover pasta, you can add it to your skillet and reduce the chicken broth used by at least half. An alternative to the pulled pork, is leftover rotisserie chicken.

BBQ Pork Skillet Pasta

BBQ Pork (or Chicken) Skillet Pasta – serves 2-3

1 tsp olive oil
1/4 cup diced onion (or 1 tbsp sauteed onion)
dash garlic powder
200 gms Scoobi Doo (cavatappi) or rotini uncooked pasta
1-1/4 cups canned dice tomatoes, with broth
2-2 1/4  cups chicken broth (and water, if needed)
1/2 cup bbq sauce
1 cup pulled pork or shredded rotisserie chicken
1 cup shredded cheddar  or Monterey Jack cheese
1 green onion, thinly sliced (for garnish)

Optional
1/2 cup frozen corn, thawed

Heat olive oil in a large skillet that has a lid with it over medium heat. Saute the diced onion until tender.

Add the dry pasta, diced tomatoes, chicken broth, dash of garlic powder and bbq sauce to the skillet. Stir to combine and bring to a slight boil. Reduce heat to low and simmer, covered, stirring occasionally until pasta is tender, about 15 minutes.

Sir in the shredded pork or rotisserie chicken.

Top the pasta with the shredded cheese and cover with the lid until the cheese melts, about 3 minutes.

Serve with a scattering of the green onion as garnish, if you have any.

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Blue Monday … Blueberry BBQ Sauce and Blueberry Hand Pies

Happy Labour Day US/Canada!

Two ‘blue’ themed dishes for the last day of the summer holidays.

And a link to a song that just says it all.

Blueberries have been on sale for the last couple of months so I tossed a couple of clamshells in the freezer … for later.

Well, later has come, and I started with a marinade/bbq sauce for the strip of pork ribs I found in the basement freezer. I took the lazy route and didn’t saute an onion and garlic, as I should have. Instead, I added a tablespoon of dry minced onion and a few shakes of garlic powder to a bbq recipe I found on the Blueberry Council website. It was a lot looser than I wanted even after I simmered it uncovered (and unattended) for a while. You might want to hang around the kitchen and stir it every few minutes so that it doesn’t catch on the bottom and scorch.

Pork ribs before and after marinating and baking

Dessert also featured that juicy blue fruit. Hand pies using a recipe posted on one of the FB groups I belong to.

The pastry was tender and delicious but, even baking it an additional 10 minutes, didn’t brown the whole egg glazed tops as much as I wanted. And, during that extra 10 minutes, all of the hand pies burst open and oozed their tasty filling over the baking sheet. Luckily I had lined it with parchment paper so I didn’t have a mess to clean up. I plan on upping the temperature to 400 deg F, and cut steam vents in the top. (NOTE: Just had a chance to touch base with the recipe poster and she mentions that she now does both those things.)

I had halved the filling recipe because I only had two cups of blueberries, but I had more filling than I needed for the hand pies I made, so I made a mini pie with the surplus. And the extra pastry was shaped into three mini pie shells and blind baked. Disappointingly they shrank quite a bit, even though I refrigerated them before baking. When I serve the mini blueberry pie and decide what to fill those shells with, I’ll share pics.

Labour Day Meal