One of my favorite parts about living with Mike has been cooking together. He loves to cook as much as I do (if not more—I love baking more), and we're living on a production editor and teacher's salary here, so we also do it to stay on budget. And honestly, we hardly miss eating out. I subscribe to Everyday Food on my Kindle and check out multiple back copies of Cooking Light from the library, so we're always finding new ideas to try. Our latest one was pulled pork. It was so easy, and it turns out that 2.5 pounds of pork can feed a small army, or Mike and me for a whole week.
But don't think that just because we're eating the same leftovers for five days in a row that we're boring. We like to morph leftovers into new things each time we re-eat them. Our pulled pork turned into quesadillas and then pizza later in the week. See below for the recipes!
Pulled Pork Quesadillas
2 tortillas (we used red pepper wraps)
Leftover pulled pork (recipe here), about 1/2 c
1/3 c shredded cheese
1/4 c corn
1/2 small onion, sliced and sauteed with garlic
Pile your ingredients on one tortilla and sandwich the remaining tortilla on top. Cook on high heat until the outside of the tortilla is crispy and the cheese has melted. Cut into wedges and enjoy with some chips and salsa!
Pulled Pork Pizza
Diced potatoes (also leftovers!), about 1/4 c
Leftover pulled pork, about 1/2 c
Sliced red onions (we used picked Grillo's pickles)
Stretch your dough onto a sprayed baking sheet or dusted (not sprayed) pizza stone. Layer on your sauce and toppings however you like. Bake at ~400 degrees Fahrenheit until the cheese is bubbling and the dough is golden brown. Enjoy with a side salad!
Making your own pizza can be as difficult or as easy as you want. Whether you make your own dough or use the fresh-from-the-store kind (ask the deli section if they sell their own pizza dough), whether you experiment with other sauces and toppings or go the classic tomato and basil route, pizzas are a versatile and delicious way to use up the borderline veggies in your fridge or that last little bit of spaghetti sauce at the bottom of the jar. By making different recipes using the same ingredients, we rarely run into that mid-week lunch moment of pulled pork again?!
How do you reuse your leftovers?