My crock pot and I are like this.
She's a 1970's Rival Crock Pot-brand crock pot--maybe a wedding gift to my parents or even an artifact from one of their prior marriages--resplendent in faded avocado green and replete with jaunty line drawings of snapping crawdads and sliced onions.
She is a genius. I can just dump food into her and she inevitably turns it into something palatable. She's a little bit of a pain in the ass to clean, but I forgive her her trespasses.
I was so pleased with last week's mushroom and chicken pairing thatI decided to try my hand this weekend at another pair of complementary dishes.
Feeling exceedingly clever on Saturday morning, I pulled a Tupperware container of leftover pork BBQ out of the freezer to thaw. Only it wasn't pork BBQ--it was spaghetti sauce. WHOOPS. So I had to improvise. I am forever ending up with one stray chicken breast or pork chop and throwing the orphan in the freezer for another time. Soooo in a move that is sure to horrify a substantial portion of my readership, I just gathered up all the stray chicken breasts and pork chops (and yes, maybe about a half pound of ground turkey too) and fixed some impromptu Mixed Grill BBQ.
is it chicken? pork? I plead the fif
I just used a packet of McCormick's BBQ pork seasoning and some vinegar, brown sugar, and ketchup. Oooooh so fancy!
In just a few hours, it looks like this!
In the spirit of this absurdly easy dinner, I threw some flour and stuff into my bread maker with some rosemary (STILL trying to get rid of the leftovers from New Orleans-style BBQ shrimp) so we could have a loaf of fresh rosemary bread for sandwiches. It turned out perfect:
and it made wonderful sandwiches!
doesn't it look like it's drooling??
As soon as we were finished with our BBQ sandwiches, I began the back-breaking labor of preparing the Brunswick stew. (If you are not familiar with Brunswick stew, it is a low-country stew popular in Georgia and South Carolina. I had never had it or even heard of it before I moved here.) Like many Southern dishes, it doesn't so much have a recipe so much as an ethos. I cracked open a can of creamed corn and a big can of tomatoes and dumped them in the crock pot on top of the leftover barbeque. I threw 2 cups of homemade chicken stock in on top of that, made sure it was still set to low, and then proceeded to wander off. If I had had it handy, I would have added a can of lima beans. And PRESTO, our dinner for the next night was ready.
I didn't want the rosemary bread to go to waste, so I fixed some Shake N Bake croutons with the leftovers.
Quidquid Quidquid's Shake N Bake Croutons
Heat oven to 275. Chop bread into cubes and put in plastic bag. Pour in a little olive oil, garlic powder, and parmesan cheese. Shake. Bake until tasty-looking.
I was craving something green so I tried my hand at fixing the broccolini I picked up at Kroger on manager's special. The internet said to saute it with some olive oil and lemon juice...so I did.
...and it was good! Just a little sweeter and softer than regular broccoli.
Y'ALL COME BACK NOW YA HEAR?
Soooo that concludes the Southern edition of The Leftover Fairy!
And since both of these dishes freeze beautifully, I leave you with words of wisdom from Annelle, the patron saint of everything that Freezes Beautifully.
Sammy Wayne DeSoto what is this in my Frigidaire?