If you have leftovers from making a pork roast you don’t have to just warm it up in the microwave and eat it as it is. There are some other options to make it into a whole new meal. Instead of wondering which house clearance company to hire you can use your left over pork and enjoy great meals. Here are some ideas that can get you through the week.
Continue reading “7 Recipe Ideas for Leftover Pork Meat”
4 large portabella mushrooms — stemmed and gills gently scraped
1/4 c. garlic flavored oil
1 bag baby spinach – cleaned
8 oz. garden vegetable cream cheese – softened
6 slices bacon — cooked and crumbled, 1-2 set aside (bacon optional)
8 oz. shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1/2 c. Italian Panko Bread Crumbs, slightly toasted, optional
Your favorite tomato sauce (see note), optional
Preheat grill to medium heat. Brush prepared mushroom caps with garlic flavored oil on both sides.
When grill is hot, grill mushroom caps on both sides being careful not to break. Once done, place with gill side up, on plate. This will take about 1-2 minutes per side.
While mushroom caps are grilling, steam spinach about 1 minute in microwave. (I do this right in the bag, just cut corner to vent bag.)
Mix the softened cream cheese with half the mozzarella and the bacon.
Continue reading “WENDY’S GRILLED SPINACH & CHEESE STUFFED PORTABELLA MUSHROOMS”
Servings: 8 Recipe by: Wendy L. Perry
About 3 lbs. North Carolina Sweet Potatoes
Durn Good™ Island Spice
Your favorite cooking oil (I like to use roasted garlic oil)
Durn Good™ Hot Sauce
Scrub taters with a vegetable brush. Cut unpeeled potatoes into wedges, about the size of two of your fingers together.
Continue reading “GRILLED NORTH CAROLINA SWEET POTATOES”
2/3 c. tamari (or soy sauce)
1/4 c. NC molasses
1/4 c. light brown sugar
1/2 c. pineapple juice
5 clove garlic, grated
few dashes favorite Mrs. Dash
8 oz. NC Cheerwine
Put all the ingredients in a quart Mason jar and give it a shake. If you have kiddos, get them in the kitchen to do that part and help.
2 lb. sirloin or your favorite steak for kabobs, preferably local grass fed beef
2 lb. NC Shrimp, peeled and deveined (large or jumbo)
Continue reading “WENDY’S GRILLED POLYN(easy)AN NC SURF & TURF KABOBS”
My life’s journey has taken me down some fun and fulfilling roads.
I am a native of Zebulon, North Carolina, and reside with my Speagle dog Chamblee, in Franklin County.
After attending Atlantic Christian and Louisburg Colleges, I (finally) graduated from East Carolina University (GO Pirates!) in 1982 as a Home Economist, and my passions have always been about the nurturing of family, friends, home and its comforts. In 2007, I was chosen as one of ECU’s “100 Incredible Women Alumni” and I was so surprised and humbled by such an honor! Additionally, in 2009, I was chosen to receive the College of Human Ecology’s (formerly Family & Consumer Sciences)
“Legacy Of Leadership” Award.
Continue reading “Who is Wendy…”