The first post last week was about a delicious spinach, onion and mushroom recipe. I used this recipe to make a chicken bowtie pasta. In the second post, I talked about how I used this recipe to make a delicious pizza, in just a few minutes. Believe it or not, I have TWO more uses for that scrumptious blend. The second time I made this recipe (only a week later, I might add) – I also doubled it, then split it in half.
Have you ever purchased bananas from Costco? Its less than $2 for a bunch, and usually there is 6-8 in a bunch. I mean 6-8 big bananas. Costco has spoiled me. I can’t buy my bananas anywhere else. As happens to me occasionally though, I totally underestimated the ripeness of my banana bunch. In a day or two I ended up with 6 huge brown bananas. I already have a few loaves of traditional banana bread in the fridge, so I wanted to find something a bit different.
They are fluffy and moist, and the greek yogurt provides a bit of a protein boost. The chocolate chips are noted to be optional, but I threw in plenty.
Some years ago, we spent several winters and one summer living in Mexico in our travel trailer, staying in a small village way off the beaten tourist path. We became close with several Mexican families, literally being “adopted” as family members. We were included in their family celebrations – baptisms, weddings, and funerals as well as the normal holidays. Our youngest children were still small, and they attended the local schools where no English was spoken. Needless to say, they quickly become fluent in Spanish, far more so than my husband and myself. One of my favorite memories is of my youngest son, about 5 years old, sitting up on the counter of a hardware store and attempting to translate for my husband, who wanted to buy some PVC pipe and fittings. After much back and forth, the mission was accomplished.
- 4 corn tortillas*
- 2 strips bacon, cut in half
- 1 egg, beaten
- 1/4 cup shredded cheddar
- 1/4 cup crumbled feta cheese** (or queso fresca)
- 1/2 fresh tomato, chopped
- 1 tablespoon chopped onion
- 1/2 cup shredded lettuce, cabbage or alfalfa sprouts
** I have always been disappointed in the queso fresca that you can buy here. Feta cheese is much closer in taste and texture to what we bought in Mexico, and is easier to find.
I ended last week by throwing a gigantic 8-lb Pork roast into the slow cooker. I put the other one in the freezer for later. Pulled Pork is a staple in this house. Once done it practically falls apart, but it can still be shredded with a mixer. Considering how much pork I made, I’m glad I shredded it with the mixer! That still leaves one question, what does a family of three, do with this much pork!?
We ate pork all week, and didn’t get bored. It addition to the usual pork quesadillas, and BBQ pulled pork, we made a variety of dishes, including BBQ pork grilled cheese, green chili enchiladas, BBQ-Ranch Salad, Pulled Pork Philly Cheese Steaks, and Pork & black bean chili. So many different delicious recipes, they are not going to fit in one blog post, so you’ll have to check back!
One of the first *new* dishes I made with the pork, was a breakfast pork skillet. We’ve gone to a few brunches, as this amazing restaurant, called Egg Harbor. They make the most delicious skillet breakfast. I’ll have to try my hand at a few other copy cats. I found this recipe, from the The Black Peppercorn, but modified it for our dinner.
- 3 Tbl Oil
- 2+ cloves garlic
- 1 Bag Ore Ida Potatoes O’Brien
- 2 Cups Pulled Pork
- 1/2 Cup BBQ Sauce
- Salt & Pepper to Taste
- 1/4 Cup Cheese (Pepper Jack, Mexican, Monteray Jack)
- Heat oil in pan. Add garlic, cooking until fragrant.
- Add frozen hash browns. Cook for approx 10-15 minutes until the hashbrowns are cooked through, and begin to crisp on the outside
- Add pork, BBQ sauce, and salt & Pepper. Continue cooking for another 10 minutes.
- While cooking, fry eggs over easy (or to preference) in a separate pan
- Add cheese to skillet, stir and allow to melt.
- Serve pork on plate with 1-2 eggs on top.