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Saturday, January 24, 2009

BBQ Pork Pie

Last night's dinner was a big mystery to me. I woke up feeling sluggish and it stuck with me all day. All I kept thinking was, "what will I make for dinner?". I read a review for BBQ Spaghetti, on Baby Center, but we've had pasta 3 nights this week. Then I had seen Rachael Ray make a Chicken Thigh Pie, on her show Thursday and had thought that it was something to try. Well we have no chicken in the freezer, so that was out. I had leftover pork loin roast, so thought BBQ Pork Pie. Substitute pork for the chicken. So in the kitchen I went. I also used up the leftover sweet potato and squash from the pork roast, a few nights ago, so it was a double bonus there, LOL. I really enjoyed dinner. Finicky Mr.B begrudgingly ate half of his, but only because I told him he'd go hungry until breakfast, this morning. The pork seemed to be even more tender than before and the squash and sweet potatoes added a creaminess that went well with the crumble of the corn bread. This is a great way to use up leftover pork, chicken or even roast beef. I can't wait to try the Chicken Thigh Pie next.....




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BBQ Pork Pie- inspired by Rachael Ray's Chicken Thigh Pie

3 sweet potatoes, peeled and cut into 1-inch dice
1C butternut squash, peeled and cut into 1 inch dice
2C leftover pork, chicken or roast beef
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
1/2 cup frozen corn, defrosted
1 box cornbread mix,
1 egg
1/3 cup milk
1/2 C shredded Cheddar Cheese

Preheat oven to 400°F (for Jiffy) for the cornbread. Place a medium saucepan over medium-high heat with the sweet potatoes, squash and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil until tender, about 15 minutes. Drain and reserve. Melt butter in med sauce pot. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, corn, meat, squash and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish. Prepare cornbread batter according to package directions, adding cheese to the mix. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes

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