Good Evening!!! I can't believe it's already the end of September. This school year is really flying by. It has been a challenge keeping up my posting and working full-time. But, have no fear, I have a pile of What's for Leftovers recipes that I need to post. They're just waiting for some spare time!
Here's a new recipe that you can use with leftover tuna salad. My husband, Andy, only like a few types of fish: fried catfish, tuna fish and shrimp. A little while ago, I made a speedy dinner of tuna fish. I made a large batch, so we had quite a bit leftover. Since tuna fish salad doesn't last very long, I wanted to have it again the next day, but didn't want to have tuna salad sandwiches again. Soooo, I baked it. It turned out fantastic! Enjoy!
1. Preheat oven to 350 degrees. Spray a 10 to 11 inch baking pan with Pam.
2. Mix all ingredients together. Pour into baking pan. Bake at 350 degrees for 25 to 35 minutes. Baked Tuna Salad is finished when the top is lightly browned and bubbly.
Aaahhh, for the first time in a very long time, we have a calm, uneventful weekend planned. I am so excited! I can't wait for Andy, Celia, Charlie and I to hang out and do laundry. You know you're getting older when doing laundry excites you more than going out on a weekend! We started our weekend off with a family dinner of pork loin leftovers. I am happy to say that after making my Pecan Pork Cakes and adding some pork to our baked beans, we are finished with the leftover pork and will be on to new leftover recipes. But first, the recipe for Pecan Pork Cakes. They are delicious! These are very similar to Crab Cakes, but with a sweeter taste and a smoother texture. I topped them with a tangy sauce; the recipe for it will follow the Pecan Pork Cakes' recipe. Hopefully your weekend will be as relaxing and productive as I'm planning on ours being!
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Pecan Pork Cakes
Ingredients:
2 1/2 Cups Chopped Pork
1/4 Cup Cream Cheese
1/2 Cup Pecan Meal*
1/8 Cup Bread Crumbs
2 Eggs
1/2 Tsp Salt
1/2 Tsp Onion Powder
1/4 Tsp Ground Mustard
1/4 Tsp Pepper
1 Pinch of Sugar
Grind chopped pork loin and cream cheese in food processor until smooth. Pour into a separate bowl. Add pecan meal, bread crumbs, and eggs. Mix thoroughly. Add spices and mix again. Heat oil in a frying pan. Form pork into 2" to 2 1/2" patties. Drop patties into oil and fry until golden brown. Flip and fry the other side until both sides are golden brown. Place on a plate with a paper towel, so the oil can drain off. This recipe makes roughly 7 cakes.
*If you do not have pecan meal, simply grind pecans up in your food processor until finely chopped.
Dipping Sauce
Ingedients:
1/8 Cup BBQ Sauce
1/8 Cups Sweet n' Sour Sauce
2 Packs of Soy Sauce (the kind you get with Chinese take-out)
1/2 TBSP Honey
Whisk all ingredients together. Serve with your Pecan Pork Cakes.
Whenever we buy a pack of lunchmeat ham, there's always a slice or two left at the end of the pack. It's not enough to make a sandwich with or really use in any recipe. Celia and Charlie will gladly eat what's left by itself, but I also like to cook with it. Here's a really easy pea recipe for you to use with your leftover bit of ham. We had it for dinner tonight. Celia told me even the juice from the peas was delicious. Good thing, since my meat surprised us by not being done when we started eating: the peas ended up being our main dish!
Easy Peasies
Ingredients:
1/3 Cup Chopped Ham
1 Can Sweet Peas
1 TBSP Dried Chopped Onion
1 TBSP Flour
Do not drain peas. Add ham, peas and dried onion to a pan. Bring to a boil. Stir in flour to make peas a little bit creamier. Continue cooking until juice thickens up a bit.
