Have you ever looked at leftovers and thought, “What in the world am I going to do with this?”
That’s what I thought when I saw the three sad-looking slices left over from last night’s roast pork loin. The pork roast was delicious, but what do I do with leftover pork?
I could make a stir fry, but it suddenly occurred to me how much I love the taste of apples with pork. I still have fresh apples from our monster apple harvest –
– so why not make a Waldorf salad with added pears and pork loin?
The salad came out fantastic! Here is the recipe I came up with today. It blends the sweet autumn tastes of pears, apples, and roasted pork with celery and a creamy dressing. I served it on a bed of lettuce as a lunchtime salad but you could also enjoy it without.
What if you don’t have leftover pork? Make the salad anyway but sprinkle it with walnuts for a little twist on the fall Waldorf salad. Bon appetit!
Autumn Waldorf Salad Recipe with Leftover Pork Loin
Serves 2 large portions
You will need:
2 medium-sized tart or medium sweet apples, peeled, cored and diced
1 large Bartlett pear
1 large stalk of celery
1/4 cup of raisins
1/2 cup of mayonnaise
1 teaspoon lemon juice
1/4 to 1/2 cup of cooked, diced leftover roasted pork loin OR walnuts
Clean, peel, and dice the apples, pears, and celery. Mix in a bowl with the diced pork, cutting off any fat that remains on the slices before dicing it. Mix mayo and lemon juice, then stir together. Serve on lettuce. Couldn’t be easier!
Finding broccoli rabe recipes can be difficult. Most involve pasta, garlic, and of course, the leafy green vegetable known as broccoli rabe. This recipe transforms greasy quesadillas into a vegetarian feast!
Broccoli Rabe Recipes: What Can You Make With Broccolini?
Call it by any name – broccoli rabe, rabe, rapinini, broccolini – but what can you make with this leafy green vegetable?
I’ve written about my love for broccoli rabe and yes, I’m weird. But this veggie certainly deserves pride of place in the garden. The vitamins and antioxidants packed into every leafy delicious cup full of this stuff should be enough to convince even the most die-hard skeptics to pile it on their plates.
If an astonishing amount of vitamin K, A, E, C, and omega-3 fatty acids aren’t enough for you, the how about…taste? Yes, broccoli rabe is a relative of the mustard family and can be bitter. But pair it with this delicious quesadilla recipe and you’ve got a flavorful vegetarian lunch of dinner that will please even the pickiest palate.
To make this recipe, you will need:
Two flour tortillas per person.
1 cup (cooked) broccoli rabe (about 1 gallon or bunch raw).
3 tablespoons of olive oil.
1/2 can of black beans, rinsed and drained.
Shredded cheese such as mozzarella, cheddar, or Monterey Jack.
Garlic powder or smashed clove of garlic.
To make the quesadilla:
Rinse and drain the black beans. Set aside the unused portion, covered, in the fridge to use another time.
Shred cheese if it’s not already shredded.
Peel and press the clove of garlic if using fresh garlic.
Rinse and cut into small pieces.
Heat 2 tablespoons of olive oil in a skillet, reserving the last tablespoon to make the quesadillas.
Carefully place the rabe into the oil. Be very careful – if the leaves are damp, the moisture may cause the oil to spatter or spit which can cause burns.
Sautee in olive oil until wilted. Sprinkle with a touch of garlic powder or add the smashed garlic. If using the pressed or smashed garlic, cook for another 15-30 seconds, stirring constantly to avoid burning the garlic.
Drain broccoli rabe and set aside. I spooned mine into a small bowl.
Pour beans into the remaining oil and cook on low heat for 10 minutes. Remove from heat.
Clean the pan, dry it, and place it back on the stove.
Add olive oil, swirling to coat the pan.
Gently place tortilla into pan.
Spoon on half of the rabe mixture onto the tortilla.
Spoon half of the beans on top of the rabe.
Sprinkle cheese on top.
Cook for 20-30 seconds.
Carefully loosen the ends of the tortilla with your spatula and flip half of it over the top, pressing gently with a spatula. The cheese should melt and “glue” it together.
Let cook another 20 seconds, then turn off the heat and transfer quesadilla to a plate.
Enjoy with your choice of salsa, guacamole or sour cream.
I made two of these quesadillas and as you can see, the second one did not flip properly. I debated remaking the recipe and photographing it again but decided to ‘keep it real’ here at Home Garden Joy. The taste was the same – absolutely delicious! – and so if your quesadilla does come apart like mine did, just slice it up and enjoy it. It’s still yummy!
Slice the thick stems off and discard. Then slice the remaining broccoli rabe before sauteeing it.
Sautee the broccoli rabe.
Assemble the quesadilla when the broccoli rabe and black beans are cooked.
Well, it tasted great even if one of my quesadillas leaked a little!
This recipe uses leftover lamb from either a roasted leg of lamb or lamb chops, transformed into a delicious stew using plenty of fresh vegetables and herbs.
Leftover Lamb Stew Recipe
I have a confession to make: a love lamb. It sounds crazy, me being the animal lover that I am. How can you eat those fluffy bouncing baby lambs? Well…I try not to be a hypocrite. Unless I can be a complete vegetarian, I will be open to eating all types of animals, and that includes lamb.
Lamb roasts are a staple of many international cuisines. Here at Seven Oaks, a roast lamb is almost always on the menu for Easter. But with just a few people, we never can eat a full leg of lamb. My husband cuts the larger cut of meat into smaller segments and I package them and freeze them for future meals.
We enjoyed a roast lamb last weekend, and I was stuck with just one slice – one small slice – leftover. My dog gets the runs when she eats lamb, so chopping it up for her was out of the question. Besides, lamb is expensive here, and it’s also delicious so…why not a lamb stew?
I modified my usual Italian beef stew recipe for the cooked lamb. I made it in my CrockPot® (slow cooker) using fresh garden vegetables and herbs, plus a few pantry staples. I served some dinner rolls on the side, and it was a delicious, filling meal.
A sprig of thyme added plenty of flavor to this dish along with tarragon and savory.
The fresh herbs in this recipe all came from my garden. I felt they added layers of flavor to the dish that dried herbs do not. You can use dried herbs from the grocery store if you do not grow fresh herbs.
This leftover lamb stew recipe was a big hit at my house. If you have leftover beef or even rabbit, you could also use it in the stew recipe.
Leftover Lamb Stew Recipe
1 slice of cooked meat – lamb, beef or rabbit
3 large potatoes
1 large onion
4 large carrots
1 cup beef broth (or 1 bouillon cube and 1 cup water)
You can substitute 1 teaspoon of dried herbs for the fresh ones. Summer Savory is available dried and fresh at major supermarkets.
Peel and slice or cube the potatoes, placing them in a layer at the bottom of the slow cooker. Peel and slice carrots, adding on top of the potato layer. Peel and slice onion, adding that on top of the carrots. Slice the cooked meat into bite-sized cubes and layer on top. Add sprigs of herbs across the top. Pour in the mixture of beef broth, wine and Worcestershire sauce. Cover your slow cooker, and cook on HIGH for 4 hours. Lower temperature to LOW for 1 hour. Total cooking time: 5 hours.
Discard sprigs of herbs before serving.
Layer the fresh herb sprigs on top during cooking. Discard before serving.
If you prefer a stronger stew, at the end of cooking time, use a slotted spoon and remove meat and vegetables to a saucepan. Discard stew cooking liquid. Add 1 can of drained peas. Add 1/2 cup tomato sauce or spaghetti sauce of your choice. Heat 1-2 minutes, stirring to mix, then serve.
Cinnamon. Apples. Pork. The taste of fall, all in one recipe. I made this easy recipe last night and we loved it!
Fall is the time for crisp apples, for pork roasts and acorn squash and…wait. Put it all together and you get a fabulous meal. I had a bowl of apples picked from the tree in our orchard, a new package of pork chops from the store, and a handful of ingredients to flavor this delicious dish. Are you ready to get cooking?
Recipe for Cinnamon Apple Pork Chops
For this recipe, you’ll need a 9 x 13 or so rectangular baking dish. Spray with cooking spray and preheat the oven to 375 degrees F.
3 large apples
1/2 cup brown sugar
1 tablespoon lemon juice
Cinnamon to taste
2 pork chops
1 teaspoon of coconut oil
Peel the apples and slice them into thin slices, discarding the cores. Lay the slices in a single layer along the bottom of the baking dish, and sprinkle with lemon juice to keep them from browning. Three large apples should cover the bottom of the baking dish once they are sliced and peeled.
Next, sprinkle the brown sugar evenly over the apples, and then sprinkle liberally with cinnamon. Cover with foil and bake for 15-20 minutes.
While the apples start to bake, heat the coconut oil in a nonstick skillet. When it’s melted and hot, brown pork chops on each side for 3-5 minutes per side.
Place pork chops over the apples, cover with foil again, and bake the whole thing for 30-45 minutes.
While the pork chops cooked, I also baked acorn squash. Acorn squash are easy to bake in the oven if you have plenty of time. Slice the acorn squash in half and scoop out the seeds. Sprinkle the cut side lightly with salt, and place it face down in a baking dish. Bake it for 45 minutes to an hour, depending on the size of the acorn squash, at 375. When it’s done, flip it over, place a dab of butter into the center and drizzle with maple syrup.
I served my apple cinnamon pork chops and acorn squash with a dinner roll, but you can omit the roll if you’re watching your carbs or don’t eat wheat.
This chicken breast recipe, Chicken Breasts in Mushroom Sauce, was created on the spur of the moment on Sunday. It was so delicious we ate it all without stopping to photograph it so please forgive the stock image. It looked something like chicken marsala, but it was alcohol free…and I think it tasted even better!
Foodie Friday: Chicken Breasts with Mushroom Sauce
Takes half an hour to prepare
You will need:
Two chicken breasts, flattened to about half an inch or less
1/4 cup Italian bread crumbs
1/4 cup Parmesan cheese
1/4 cup milk
1/4 teaspoon poultry seasoning
dash of salt and pepper
1 medium onion, diced
1 small can of sliced mushrooms, drained
2 tablespoons of butter + additional for cooking
2 tablespoons of olive oil
1/2 can chicken broth
1 tablespoon of flour
In a large skillet, heat the butter until it is melted. Mix the bread crumbs, Parmesan, poultry seasoning, salt and pepper on a plate. Pour milk into a shallow bowl. Dredge each chicken breast in the milk, then in the bread crumb mixture, evenly coating both sides. CAREFULLY place them in the melted butter. Add olive oil to the pan to keep chicken from sticking. Cook on both sides until chicken is no longer pink in the middle, about 5 minutes per side. Remove chicken from heat. Carefully add more butter to the pan, then add the chopped onions, stirring until it is well-cooked and nicely browned. Add the mushrooms and carefully add the chicken broth. Stir and cook until bubbly, then add the flour, sprinkling it and stirring to avoid lumps. Cook until the sauce is the consistency of gravy, then add the breasts to the pan to reheat them. Serve hot.
While the chicken cooks, you can cook egg noodles or your favorite noodles. Serve the chicken and sauce over the noodles. It’s great!