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Wednesday, January 4, 2012

Southwestern BBQ Pork Enchiladas

Even though it is January 4th, we still have some of the pulled pork left from our New Years Dinner. Since I am  utterly tired of eating it the same old way, I decided to spice it up a bit and made up this recipe for Southwestern BBQ Pork Enchiladas. they were quite tasty! I also had quite a few veggies that we needed to use up in the fridge so this was the perfect opportunity to use up some of them and mix it into the enchiladas. I also wanted to get in on a challenge to use up what was in my fridge/pantry and create a meal without having to buy anything from the store. My father calls these pastishes! Hope you enjoy!

3 cups Root Beer Pulled Pork
1/2 red onion, chopped
1 elephant garlic bulb, chopped (about 8 cloves of regular garlic)
1/2 green pepper, chopped
1 mini red pepper, chopped
1 mini yellow pepper, chopped
1 mini orange pepper, chopped
10 crimini mushrooms, chopped
1/2 cup chicken stock
1 cup barbecue sauce (I used a "joke" sauce called Blazing Rectum, it was just yummy)
2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
5 Flat Out Flat breads

Chop all of your vegetables into approximately the same size pieces.



In a deep saute pan, heat 1 tbsp extra virgin olive oil. Saute the onion and garlic till it is translucent and tender. add all of the peppers and saute for about 7 minutes. Add the mushrooms and cook for about 5 - 7 more minutes. Deglaze the pan with chicken stock. Stir in the pulled pork and just bring up to temperature. Add the barbecue sauce and mix thoroughly. Remove from heat. Preheat the oven to 350 degrees. Take one of the flat breads and spoon about 2 spoonfuls of the mixture into the middle of the flat bread and about 1 - 2 tbsp of the cheddar cheese. Roll the flat bread up and put seam side down into a baking dish. Repeat until all of your flat breads have been used. Top the enchiladas with the remaining cheddar cheese and mozzarella and pour a bit more of the barbecue sauce over them. Bake for about 25 minutes.




Pineapple Mint Jelly

I wish I had posted this when I had actually made it, but I didn't. I had made this when I had some leftover pineapple juice after a recipe, to be honest I can't remember what recipe, but that is neither here nor there. I also was in the hey day of my garden and had mint growing out the ying yang!! I am somewhat of a novice canner. I just love trying new recipes and this pineapple mint is excellent on toast...which is the picture on the left. BUT, it would also be doubly excellent on pork or chicken if you roasted it in the oven!!! I hope you all enjoy this recipe. I found it in 250 Home Preserving Favorites.

4 cups pineapple juice
1 cup chopped fresh mint leaves
2 tbsp lemon juice
1 pkg powdered pectin
4 cups granulated sugar
2 tbsp finely chopped fresh mint

In a large pot, combine pineapple juice and 1 cup of the chopped mint leaves. Bring to a boil over high heat. Reduce heat and simmer, covered for 5 minutes. Strain over a bowl, squeezing leaves; reserve liquid and discard the leaves. Measure 3 3/4 cups of liquid; pour into a clean pot. Stir in the lemon juice. Stir in the pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir in the 2 tbsp finely chopped mint. Stir for 5 - 8 minutes to prevent floating mint. Ladle quickly into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined suface and let rest at room temperature until set.