Hi BAPantry People
Today we have an email from Elvina.
She has a surprise visit from her 16 year old grandson who’s dropped by and brought a friend from soccer practice. They are hungry (as most soccer players are after such an event).
Scouting the kitchen, while the guys get themselves settled by the fireplace with a couple gatorades to complain about practicing in the continuing rain, the key items she finds are a package of sourdough English muffins, a good sized chunk of leftover pork roast, a package of sliced provolone, bottled BBQ sauce, grated mozzarella , a can of sliced mushrooms in butter sauce, odds and ends of pickles, two Honey Crisp apples, a bowl of thawed strawberries left over from breakfast waffles, part of a package of Pecan Shortbread Cookies in crumbles, and half a container vanilla bean Greek yogurt.
Here’s what we decided she could make for her starving boys: BBQ Shredded Pork Mushroom Pizza Rounds with a side Apple Slices and Pickles.
Preheating the oven to 425° F, she shreds the pork, drains the mushrooms (reserving the liquid to re-store the mushrooms she won’t be using). She adds half a can of mushrooms (patted dry), a generous amount of BBQ Sauce, and a 1/4 cup of shredded mozzarella. She piles the filling on single slices of the sourdough muffins and places them open faced on a baking sheet, tops them off with single slices of provolone, then baked in the oven for about 12-15 minutes or until cheeses are melted and pork is heated through. Sliced apples and pickles along side the pizza plates for personal selection completes the main part of the meal.
For dessert, Elvina whips up a strawberry shortcake parfait by alternately layering the leftover strawberries, cookie crumbles and vanilla bean yogurt in a 6 ounce drinking glass.
Without a trip to the market, and without a lot of muss and fuss, great dinner may be had. It happened pretty quickly, too.
What’s for Dinner? Yum!
©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved