Yesterday the girls and I headed down to work on our pond/garden project. Because I’m waiting for the new harness to show up before really training the horses I didn’t put either to work but as you can see Shennen seemed to be willing. She didn’t leave our side all the while we were working.
Yesterday was a lighter day. We just picked up the loose dirt on the edge of the pond so I could till deeper yet. It doesn’t look like much and honestly we didn’t work as hard or long as the previous day’s but that’s about 20 loads in the sled and 6″ deeper in the middle 200sqft of the pond.
For dinner we had leftovers refurbished. I love having certain leftovers because it’s so easy and quick to make a meal when all you want to do is sit down and have a cold one.
This is a combination of leftover smoked ribs, baked beans and rice along with a fresh onion, anaheim, jalapeno, and corn. And because us girls have our own favorite way of doing things we literally had it 3 different ways.
My youngest had it on a tortilla with cheese and dessert.
My oldest went the wrap and lettuce rout sans the cheese and dessert.
And me? I don’t need the extra carbs so I skipped the wrap and went for the high protein and veggie route. I drank my carbs so it’s not like I’m on a carb free diet. I just pick my carb battles to fit the day. 😉
Leftovers are a busy mom’s best friend. I think today I’m going to smoke up some chicken pork just for the sake of quick and easy meals this week. It’s going to be a busy week.
Last week I was making a bunch of food to send to my aunt’s to help in between grocery runs (she’s currently housing and sharing food responsibilities 3 other adults). I also sent some home with my new friend 😉 who eats like a bachelor (way too much fast-food) but appreciates real food.
I love cooking so spending 3-4 days putting together some yummy meals was nothing but fun. Love on a plate, in a bowl or wrapped in a tortilla. Who could ask for more?
They ended up with stew, chilli, burritos and lasagna. I smoked up some chicken and ribs for burrito making.
The chicken I ended up mixing with a slightly spicy Southwest inspired flavors. Chipotle, corn and rice with the shredded smoked chicken.
The ribs, the subject of this post, were shredded mixed with a little hoisin sauce, soy, tomato paste, brown mustard, rice wine and ginger beer.
Beside the ribs I made some Jasmine rice. The best thing you can do for your rice is cook it with ginger beer. I promise you’ll never go back to using straight water again.
And to compliment the rich ribs and sweet rice I made what I call a quick kraut. My girls and I love sour kraut but more often than not I use raw cabbage and simmer it in balsamic vinegar or apple cider vinegar. Since the flavors were Asian inspired I cooked the cabbage down in ginger beer and rice wine.
The carrots were ribboned using a potato peeler. Easier on the fingers than using a mandolin.
All these awesome flavors wrapped in a tortilla and baked until crispy made my new favorite burrito. 400° for ~20mins
Who knew you could wrap Asian inspired flavors in a tortilla? It was a fun new experiment that turned out amazing. I will definitely do this one again.
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