BBQ Pulled Pork Stovetop Mac & Cheese | How to be Awesome on $20 a Day

BBQ Pulled Pork Stovetop Mac & Cheese

BBQ Pulled Pork Stovetop Mac & Cheese | How to be Awesome on $20 a Day

For the past week I’ve been living the Olympic dream. I’ve been carefully honing my time management technique and training hard on my fast forwarding skills to get through about 16 hours of BBC Olympic coverage every day. At the halfway point, I’m all caught up, and I’ve taken in all the Olympic glory. I’m ready to go for the gold in week two.

My favorite is always the figure skating, and I don’t care how many time he falls down, Patrick Chan of Canada is absolutely exquisite. His performance is masterful and draws me right in. I did also love the two Japanese men. They were the perfect contrast of earth and air. Hanyu was light and ethereal while Uno is supremely grounded and powerful.  Who was your favorite on the ice?

BBQ Pulled Pork Stovetop Mac & Cheese | How to be Awesome on $20 a Day

While I watch athletes at peak physical form, I am perfecting my butt groove in my couch and eating food that almost certainly would not be allowed in the Olympic village. A prime example is this BBQ Pulled Pork Stovetop Mac & Cheese. Al dente pasta is loaded up with masses of cheese and complimented with salty, sweet, and spicy pulled pork. It’s a real winner.

This dish is a great way to use up leftover pulled pork if you’d made your own, but it’s certainly not necessary. I used store bought pulled pork, or you could pick up a takeaway portion from your favorite smokehouse. Being a stovetop mac, this dish won’t dry out and the cheese stays super silky. Stir in as much of your favorite BBQ sauce as you like. 

BBQ Pulled Pork Stovetop Mac & Cheese | How to be Awesome on $20 a Day

I will never be an Olympic champion, and I certainly don’t want to eat like an elite athlete, but I feel like a star when I serve something as awesome as BBQ Pulled Pork Stovetop Mac & Cheese. You’ve got to try it.

BBQ Pulled Pork Stovetop Mac & Cheese

Ingredients

  • 8 ounces short pasta
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 3/4 cup milk (I used skim and it was plenty rich)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded swiss cheese
  • 1 ounce grated parmesan cheese
  • 4 ounces pulled pork
  • 1/8 cup barbecue sauce

Instructions

  1. Boil pasta in plenty of salted water according to package instructions.
  2. In a medium sauce pan, melt butter, then sprinkle the flour over it. Whisk butter and flour together into a paste and allow to cook for a couple of minutes until it smells nutty.
  3. Slowly whisk in the milk. Try to prevent lumps. Add garlic powder and cayenne. Let it thicken until it just starts to bubble.
  4. Stir in the cheese and mix until smooth. Remove from heat.
  5. Stir pulled pork and barbecue sauce together in a small bowl.
  6. After you've drained your pasta, return it to the pot. Pour over the cheese sauce and stir to combine. Fold in pulled pork mixture. You can add pepper if you like, but taste it before adding any salt. You may not need it since the pork is so salty.
  7. Drizzle on some extra barbecue sauce at the end if you like.
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http://awesomeon20.com/bbq-pulled-pork-stovetop-mac-cheese/

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Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Welsh Rarebit Muffins

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

The weather in Glasgow this week has been positively horrid. Snow, rain, freezing temperature, high winds… It’s no bomb cyclone, but it’s definitely not inviting us to enjoy the great outdoors. And what do we do when we’re stuck inside? Well, I guess some people play video games, but the cool kids bake.

If you’re new to baking or nervous about your skill level, muffins are the perfect place to start. Other than a muffin pan, duh, you don’t need any fancy equipment, just a mixing bowl, large measuring cup, and a spoon. I actually use a whisk and a rubber spatula, but a spoon would do nearly as well. And the finished product is absolutely delicious. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

These Welsh Rarebit Muffins are cheesy and oh so savoury. I’m guessing this is what all those food nerds refer to as umami. That savoury intensity in these muffins comes from a generous dose of Worcestershire sauce. You don’t need to know how to pronounce it to love it. It provides a hit of savoury oomph to any recipe. In these muffins, it’s a major player, along with the sharpest cheddar cheese you can get your hands on.

These muffins are great on their own, but I think they could also add significantly to your enjoyment of a hearty stew. It’s still not considered polite in most places to lick your bowl, and that’s where a Welsh Rarebit Muffin suddenly becomes dinner’s best friend. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Don’t go out there, kids. It’s not pleasant. Stay inside and bake Welsh Rarebit Muffins. It’s gonna be awesome.

Welsh Rarebit Muffins
Serves 12
Welsh-Rarebit Muffins are a cheesy, savoury delight.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1-1/2 cup self-rising flour
  2. 1/3 cup whole wheat pastry flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 teaspoon mustard powder
  7. 1/2 cup grated sharp cheddar cheese, plus extra for the top of each muffin
  8. 6 tablespoons vegetable oil
  9. 1/2 cup plus two tablespoons greek yogurt
  10. 1/2 cup whole milk
  11. 1 egg
  12. 2 tablespoons Worcestershire sauce
Instructions
  1. Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
  2. In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
  3. In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
  4. Ditch your whisk and switch over to a rubber spatula. Add your wet ingredients to the mixing bowl, and quickly but gently combine until everything is just moistened. Don't panic over a few lumps and try not to stir for more than 15 seconds.
  5. Divide your muffin batter into your 12 muffin cups as evenly as possible. I use a medium sized scoop fr this. Bake your muffins for 18-20 minutes or until lightly browned. Then take your muffin pan out of the oven, carefully add a final sprinkling of grated cheese to the top of each muffin, and put them back in the oven for another 3-5 minutes.
  6. Allow the muffins to cool for a couple of minutes, then turn them out onto a wire rack. Best eaten warm.
Adapted from Nigella Bites by Nigella Lawson
http://awesomeon20.com/
Enchilada Queso | How to be Awesome on $20 a Day

Enchilada Queso

Enchilada Queso | How to be Awesome on $20 a Day

I’m trying this thing where I come home from work and just do whatever I want. Today, that involved finishing off the bottle of Bailey’s, microwaving a tortilla with some cheese and stuffing it in my face, then plopping on the couch to watch old episodes of Big Bang Theory and completely space out. I let my husband order takeaway, and I’m thinking that I might not move.

I guess I’m not 100% successful since I didn’t really want to d any work and yet here I am typing away. I guess I just can’t keep away from my to do list. But I’ve just decided that after I finish writing, I’m going to go put on my pajamas, which will elevate this evening to near perfection.

Enchilada Queso | How to be Awesome on $20 a Day

The other day when I was feeling more productive, I made you Enchilada Queso. This is a simple twist on a classic cheese dip involving nothing more complex than adding some store bought stuff t a simple cheese sauce, then scooping it out with tortilla chips until your body can’t take anymore. The enchilada sauce adds a sweet smokiness to the queso that I just love.

We’re sticking to our theme of laziness by combining pre-shredded cheese to a can of evaporated milk along with some corn starch to thicken it. A close of garlic and a green onion add flavor. I buy a jar of enchilada sauce from my grocery store that comes with a packet of seasoning attached to the top, but if you can’t get a sauce/seasoning mash up, you can use a packet of your favorite taco seasoning instead. So so easy.

Enchilada Queso | How to be Awesome on $20 a Day

My chips cheese and gravy should be here any minute. Enjoy your Enchilada Queso and laziness, my friends. I plan to enjoy mine.

Enchilada Queso
Serves 6
Enchilada Queso is your favorite cheese dip with a smoky twist.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 225 grams shredded cheese such as cheddar, Monterrey Jack or colby
  2. 1 tablespoon cornstarch
  3. 1/2 tablespoon butter
  4. 1 clove garlic, minced
  5. 1 green onion, chopped
  6. 1 can evaporated milk
  7. 1 package enchilada or taco seasoning
  8. 1/2 cup enchilada sauce
  9. Chips for dipping
Instructions
  1. In a mixing bowl, toss together your cheese and cornstarch. Set aside.
  2. In a medium sauce pan over low heat, melt your butter then add the minced garlic and chopped green onion. Stir and cook for about a minute until fragrant.
  3. Add your evaporated milk to the pan, then stir in the cheese mixture. Add your seasoning, and stir the mixture occasionally until the cheese melts and the sauce thickens.
  4. Stir in the enchilada sauce, adding a little more or less until it reaches the consistency of your dreams.
  5. Serve warm. This dip is best eaten the first time around, but if you want to reheat it, stir it frequently and add in some extra enchilada sauce or milk if you need to thin it out.
Adapted from Recipe Tin Eats
Adapted from Recipe Tin Eats
http://awesomeon20.com/
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