Sweet Chili Thai Pork Pizza

We cook a lot of meat in our house. Beef, elk, chicken, pork... you name it. My husband is a meat and potatoes kind of guy! However, this usually leaves us with quite a bit of leftovers! I am always looking for new ways to use the extra mea, and this recipe was definitely a winner! It could easily be swapped for chicken, but I used THIS pork recipe, and it turned out SO good! I cant wait to make it again!

 

1 pizza crust ( I use 1/2 of THIS recipe)

2 cups leftover pulled pork

2 cups mozzarella cheese

1/2 cup Chili Sauce *see recipe below

Garnishes: Chopped peanuts, and cilantro

 

Preheat the oven to 400.

Prepare your pizza crust and roll out onto a baking stone (or pizza pan).

Par-bake your crust for about 15 minutes, until the crust is set, but not all the way done.

Remove the crust from the oven and spread the chili sauce over the top. Add pork and cheese and return to the oven.

Bake for another 15-20 minutes until the cheese is melted and bubbly.

when the pizza comes out of the oven, sprinkle with cilantro and peanuts. Just trust me on this one. My husband was weary about both of those, but he loved them!

 

 

 

Chili Sauce:

Recipe from here

1 1/2 tsp dried red pepper flakes
4 cloves garlic
1/2 cup vinegar
2/3 cup sugar
1 tsp salt
2/3 cup water
4 teaspoons cornstarch
4 tablespoons chopped cilantro (optional)

Spicy Maple Sausage Breakfast Tacos

As I was taking this picture before I sat down to eat, my husband made the comment that "Those aren't that fancy?"... and you know what... he's right! But, we don't eat fancy at our house too often! Most days it's pretty basic food!

I make breakfast tacos a lot for lunches and dinners, and breakfasts of course! This is a fun sweet and spicy variation that I like to make when I don't have a lot of time to get... well, fancy!

Makes 6 tacos

1 cup Maple Breakfast Sausage

1/2 tsp (or less) crushed red pepper flakes

4 eggs + salt and pepper

6 fajita size tortillas

hot sauce

In a skillet, cook your sausage and at the end, add in red pepper flakes. In a separate pan, scramble your eggs. Heat tortillas and assemble tacos, topping with hot sauce.

Wild Rice and Sausage Casserole

Seriously, I have found a new favorite casserole! And that is saying a lot, because I am a casserole freak! This one is perfect for a cold winter day, and bonus, it's a freezer meal! Can't get better than that! It's creamy and filling and absolutely wonderful! Definitely a keeper!

2 cooked cups white rice
1 cup cooked wild rice
1 cup cooked spicy sausage
1 cup frozen peas
1 cup chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder

I made this with leftovers, which is the reason my measurements are using cooked ingredients. But really, you can mess up this recipe, so if you are using uncooked, just guess, and if it seems a tad dry, just add a little more milk.
Other than that, mix all your ingredients in a large bowl, transfer to a baking dish and cover with foil. Bake at 400 for 30 minutes, and then remove foil and continue to bake for another 10 minutes. All the ingredients are cooked, so you just want to make sure its heated through.
To freeze, transfer to a foil baking dish, and wrap tightly with plastic wrap, and then foil. Label with the instructions (Once thawed, remove plastic wrap and replace foil. Bake at 400 for 20 minutes, then without foil for 10 min.) and freeze.

Honey Butter Cajun Tenderloin {Guest post by Heather at Saving Money Living Life}

Hi Lovely Little Snippet readers! I am thrilled to be here today to chat with you all. I am Heather of Saving Money Living Life. I have been married to the handsome guy in the picture with me for 4 years this month!

 

 I blog with Jessica, one of my best friends and sorority sisters about cooking, saving money, and living life to the fullest with what God has blessed us with. I try to keep my grocery budget between $40-$50 each week & live a very busy life just like most of you do. Please join us on Facebook or Pinterest to stay tuned for how you can live frugally and cook simple WONDERFUL things.

A lot of times when you hear the word pork you tend to think tough or dried out. Not the case with this baby! The hubs went wild over this delicious Honey Butter Cajun Pork Tenderloin. We don't repeat many recipes, because we like to experiment a lot but this one has made it into our regular rotation. The blend of the honey butter and cajun spices really comes together quite beautifully. I got this recipe off of Pinterest from Momma Hen's Kitchen and it originally came from food.com. I cannot urge you enough to make this recipe, it's an absolute delight. And the real bonus is that you probably already have most of the ingredients on hand so it makes it frugal as well. Just pair this with an arugala salad & balsamic dressing and some bread and you should have a complete meal easily on your hands!

Honey Butter Cajun Tenderloin

Ingredients:

4 tbs butter

2 tbs honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp Cajun seasoning

1/2 tsp black pepper

3/4 cup water

Directions: Preheat oven to 375 degrees. In an ovenproof pot, heat butter & honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning & black pepper. Brown each side for 5 minutes in the honey butter taking care not to burn the honey. If honey begins to burn, lower heat. Place pot in oven and roast for 15 - 20 minutes*. Remove pot from oven & place the pork on a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin. Don't be an idiot like me and grab the pot by the handles after it comes out of the oven. Old habits die hard I guess. See pot on stovetop-assume can pick up. Wrong, ha!

Thanks so much to Stefanie for letting me come share a little about my blog with you today.

Please come enter to win our Studio Pro 31 stationary giveaway!

Creamy Mushroom Pork Stroganoff

I love finding ways to use leftovers! I have to admit, I am the worst about wasting food. I love to cook, so most of the time, I just stick the leftovers in the fridge, with every intention of eating them, only to toss them a week later. This was a fantastic way to use the leftove pork chops from sunday! And it only took like 10 minutes to make!

2 leftover pork chops (or you could use shredded pork)

1/2 cup chopped mushrooms

1 can Cream of Mushroom Soup

1/2 cup sour cream

2 tsp worsteshire sauce

1/4 tsp red pepper flakes (optional)

1/2 tsp coarse black pepper (1/4 tsp if you are using fine pepper)

1/4 tsp garlic powder

In a skillet, brown mushrooms in a bit of oil. Remove mushrooms and set aside. Combine cream of mushroom soup and sour cream and bring to a simmer. Add spices and pork. Heat through and add mushrooms. Serve ofer egg noodles.



Sweet Chile Pork {a freezer meal}

 I have been getting started on stocking my freezer with quick, easy meals for summer since we are always so busy! Not to mention, in southern Utah, it's like death to turn on your oven when it's 110 degrees outside. I made this overnight in the crockpot and it turned out wonderful! I am really excited to use it in some buttitos soon!

2 lb pork roast (mine was a shoulder roast)

2 cups coke (divided)

2 cups water

1 small can green chiles

1 tsp garlic powder

1 can mild enchilada sauce

Put the pork, 1 cup of coke, garlic powder and 2 cups of water in the crokpot on low and cook overnight. In the morning, add the chiles, enchilada sauce, and the rest of the coke, simmer on high in the crockpot, for another 2 hours until most of the liquid is soaked up.

Divide into freezer bags and lay flat to freeze.

BBQ Pork Flatbread Melts

So the other night, I was searching for something quick and easy to make for dinner. I had Sloppy Joes on the menu, but those didn't sound good. So I searched my freezer and found some shredded pork, those, along with the extra pitas I had in the fridge, I threw these together and they were YUMMUY!

2 pita flatbreads

1 cup shredded pork

1/2 cup Honey Mustard BBQ sauce

Mozzerella Cheese

Preheat oven to 400 degrees. place flatbreads on a dry cookie sheet and place in oven to crisp (about 5 min) and mix the pork with the bbq sauce. once the flatbreads are crisp, spoon a little more BBQ sauce on the top, and spread the pork over the whole thing. top with a little cheese and put them back into the oven until the cheese is melted.

Sweet Cajun Pork Roast

We are a Meat & Potatoes kinda family through and through! Especially on Sundays! And, much to our delight, we get all the free porkwe want from my inlaws! So this is considered a 'cheap' meal for us! It's also a VERY easy one! I put this in the crock pot Saturday night before I went to bed, and when we got home from church at 1:00 the next day, it was perfectly done! All I had to do was mash up some potatoes and we were set! It was the perfect Sunday meal, and I barely had to do a thing!

Sweet Cajun Pork Roast

3lb Pork Roast

6 cups water

4 chicken bullion cubes

4 TBS Cajun seasoning

Dump all of the ingredients on the slow cooker, and set on low for 12-15 hours. Shred and serve!

Pork & Rice Bowls

This is a super fast and easy lunch if you already have the rice cooked (I had leftovers) and a pork chop precooked. And it's SO yummy! Add any veggies you want... this is just an 'inspration' recipe!
2 cups cooked rice
sliced pork (I used a leftover porkchop)
1 cup broccoli florrets
1/2 cup peas
3 TBS soy sauce
2 TBS teryaki sauce
1 tsp chili sauce (optional- this makes it spicy!)
1/2 tsp garlic powder
1/4 tsp onion powder
After you cook the rice, slice the porkchop into pieces, and add all the ingredients into a pan and heat until vegtables are heated through. I never measure my seasonings, so those are just guesses, add more to taste.

Green Chili Pork Taquitos

8-10 corn tortillas

2 cups shredded pork

1/2 can chopped green chilies

1/2 cup cheese

1/4 tsp garlic powder

1/4 tsp lemon pepper seasoning

1/4 tsp red pepper flakes

Mix all of the ingredients together in a bowl. Place about 2-3 TBS of the filling down the center of a corn tortilla, roll and secure with a toothpick. Heat 1/4 inch of oil in a deep skillet. Fry the taquitos in the hot oil for 2-3 minutes each side, or until golden brown over a med/high heat. drain on paper towels and serve with sour cream, salsa, and guacamole.

Honey Apple Pork Roast

1 pork roast (our was about 2lb shoulder roast)

4 cups apple juice

2-4 cups of water

2 chicken bullion cubes

1 TBS cajun seasoning

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 TBS honey

*I added 1 TBS of Cabellas maple jalapeno seasoning, but you dont NEED it, since I am pretty sure not everyone keeps that in their pantry;) But FYI its really good seasoning, so if you are at cabellas, pick some up!

Throw everything into the crockpot (EXCEPT for the honey) and cook on LOW for at least 10 hours. I cooked ours for 18. yes eighteen hours. I never cook any kind of meat in the crockpot for less that 10-12 hours. For the last 2-3 hours, take the roast out and shred it, strain all the yuckys out of the liquid and put the STRAINED liquid BACK INTO the crockpot. Add the shredded meat back into the crockpot along with the 2 TBS of honey and finish cooking for 2-3 hours.

I just throw it into the crockpot on Saturday night and the its done sunday for lunch. This roast is so sweet and tender, we LOVED it!