Most families have ham for Easter and there always seems to be leftovers. Sure, you could eat it plain but I think the best way to have the leftovers is in a new dish. Running low on ideas to use it up? I'm here to the rescue with over 50 delicious recipes to use up your leftover ham!!
I've been looking around for a different flavor for my pork shoulder (butt) roast. I already have my simple but versatile Crock Pot Pulled Pork which can be flavored any way you like it or mixed with my Whiskey BBQ Sauce for awesome sandwiches or knock yer socks off nachos. My recipe for Beef Tostadas can be made with pork instead of a beef roast. We needed something different, something with more pizzazz so I threw a little mustard in the mix. Definitely a ton of flavor now! It's quite a vinegary-mustardy smell when it's cooking but it will mellow out some as the time goes on and it's mixed with the pork.
I used a 3-4 lb roast to work out the recipe. That way if it didn't turn out I didn't waste a 7 pounder. The meat had a lot of flavor and it reminded me of a wonton appetizer from a chain restaurant. I knew what I had to do. Fry up some corn tortillas into taco shells (since I didn't have any in the house) and top it with my Creamy Coleslaw. Perfect! The only problem I had was that the roast didn't last long with the family and our lunches! I knew I had to make another and so I pulled out the large roast this time so we have plenty for our meal, leftovers and the freezer.
1 cup yellow mustard 2/3 cup dark brown sugar 2/3 cup soy sauce (or Fauxy Sauce (soy free)) 2 Tablespoons chili powder 1/2 teaspoon dried onion powder 1/4 cup apple cider vinegar 7 pound pork shoulder (pork butt) roast
I've been making this dish ever since I shared my Chicken Parmesan recipe and had spaghetti squash from the garden. Some years the squash seem to be never ending. If kept in a dry, cool place they are available during the winter as well as fall. This dish is great if you are trying to cut down on carbs or want a change up from pasta.
The next time I make this recipe I'll make a batch of my Garlic Cream Sauce to layer with the marinara sauce. I love the added creaminess of it!
If you are wondering what happened to the other half of my "boat" -- my family is what happened. They are usually a bit more patient when they know I need photos but my husband was "starving" and started whacking away!!
They're easy to make and great for parties. My family loves them as a tiny appetizer with dinner. These mushroom caps are stuffed with creamy yet crunchy mixture and baked until golden brown and hot. I've seen other recipes without bacon and all I can wonder is...why?
Do make more than you think as these will go fast. If your family is like my family as soon as they come out of the oven they are grabbing at them and blowing on them so they can eat one (or two!) There will be some disappear before you are ready to present them.
Here a tip: You can have them stuffed and ready to bake ahead of the time you need to cook them. Having the mess earlier in the day means less rushing around before your party or supper.