What To Do With Leftover Pot Roast- 3 Delicious Options


What To Do With Leftover Pot Roast

The question of what to do with leftover pot roast comes up often enough in my household that I thought it would be a good idea to share some of the yummy solutions I have come up with in the past.

In the fall and winter months I typically make a roast about once a month or so. Thankfully we always have the delicious leftovers to play with. Sometimes I am feeling super lazy and we just eat the leftovers as roast a second time, but other times I want to get more creative.

Most of the time I cook a beef pot roast, but all of these suggestions also work great with pork roasts. So, without further ado, lets get on with what to do with your left over roast.


Taquitos/Flautas

Super Delicious

This is a favorite in my house. These are super easy and fun to make, and of course wonderful to eat.

Just in case you aren’t familiar with taquitos and flautas, they are basically the same thing. The difference is that taquitos are made with corn tortillas and flautas are made with flour tortillas. It is truly amazing how much this once thing changes the flavor. Both are delicious, but totally different.

Since we love both of them, we almost always end up making both. Making both actually makes it seem more like a full meal, due to having more than one taste to savor. And then you add the appropriate condiments, and you are looking at a plethora of flavor explosions.Taquitos

The Process

The concept behind either of these could really not be more simple. You take some shredded meat and roll it up in a tortilla and fry it in oil. That’s really all there is to it. The only variables are the heat of your oil and keeping them from unraveling.

If you have a deep fryer or a fry daddy type thing, then you are probably an expert on these. But for the rest of us we cook them in a frying pan. A lot of recipes for fried items call for a ton of oil, but I am a penny pincher and try to get away with the least amount of cost as possible.

I use canola oil. It is better for you than some other oils, and I don’t like the taste of vegetable oil sometimes. Instead of filling your pan with an inch or two of oil to completely cover the taquitos (or flautas), you really only need to cover them half way. You just need to flip them to save money, and have less waste.

What you need

  • Large Frying Pan
  • Canola Oil
  • Corn tortillas
  • Flour Tortillas (Soft Taco Size)
  • Leftover Pot Roast
  • Metal Tongs
  • Toothpicks

Preparation

  • Shred up your leftover meat. It should be easy if you have a well cooked roast.
  • Put the meat in your tortillas. The amount of meat you put in each tortilla is really up to preference, but you want to make sure you don’t put in too much. You want to be able to roll the tortilla around the filling enough to have the far edge of the tortilla come back over the first edge as far as possible.
  • If you did the previous step properly you should now be able to stick a toothpick in the rolled meat tortilla (corn or flour) and seal it up.
  • Get your oil hot. Use about half an inch or so. As I mentioned, you want it to cover half of your rolled and filled tortillas.Just as with everything I deep fry in a pan, I get the oil to the point of being able to flick water off my finger tips into the oil that results in quick pop and sizzle. On a heat dial of 0 to 10, put it on 7 or 8. The temperature drops when you add food. If it seems too hot or too cool adjust appropriately. The goal is to fry quick without burning.
  • Ok, you are ready to go!

CookingBatch of Taquitos

Now you want to place 3-4 taquitos, or 2-3 flautas in your pan. Never overfill the pan. Each rolled tortilla needs to be surrounded by oil, not touching another taquito (or flauta).

You may need to adjust your heat at first if they seem to be burning, or not frying fast and hard. Barely cooking in oil is not good. They will end up with soggy, chewy, and oil saturated. It is very important to have the oil hot enough. In my opinion, a little too hot is better than not hot enough.

You have a toothpick to deal with, so you will be flipping from side to side of that toothpick. Believe me, the slight inconvenience of the toothpick is totally worth not having your taquito flay open. It will take about 3-5 per batch.

When the tortillas look evenly cooked on every side they are done. It happens really fast. Not a lot of mystery here. They look done, they are done.

Set them on some paper towels to soak up any excess oil.

Condiments

I love condiments! We like to have some sour cream, guacamole, and salsa to add to this delicious meal. Personally, I like to take all kinds of different flavor combinations of bites. One with just guacamole, one with just sour cream, one with both, etc.

I will also have a compliment of different hot sauces at my disposal. For me every bite is different until I find the perfect one. As you know, if you have spent any time on this website, I love hot sauce!

Hot Sauce

This is one of those meals that I usually end up going to my fall back hot sauce of Tabasco. There are other super delicious options though. One I would highly recommend for taquitos or flautas is Marie Sharp’s Habanero. This is a really great hot sauce. Good flavor, but not overpowering, with a nice spice level.


Enchiladas

It is best to make enchiladas when you have quite a bit leftover meat. As opposed to the taquitos, you only need to have the edges of the tortilla barely overlap. Taquitos are “rolled tacos”, and enchiladas tend to be looser with more filling, and in a bigger tortilla.Enchiladas

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people prefer. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend.

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

This recipe will be describing what you need, and how to make our favorite version of enchiladas.

What You Need

  • Standard Glass or Ceramic Baking Pan 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Leftover Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Canned Green Chilies (optional)
  • Pinto Beans (optional)

Preparation

These are really pretty easy and straight forward to prepare. Take your shredded meat, sour cream, green chilies, and a third of your shredded cheese, and stir together in a bowl.Pinto Beans

Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side down in your pan. Continue doing this until your pan is full, or you run out of meat.

We like to do half of our batch with pinto beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short.

After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.

Cooking

Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Then you are ready to enjoy!

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper is would be a great spicy addition to this tasty concoction.

Poutine

This is a new favorite of in my house. Poutine isn’t super popular in the United States for some reason, but a recent trip to Vancouver, Canada showed us what we were missing. Now we try to convert everything we can into poutine.Fried Potato Poutine

The possibilities here are really endless. I plan to do an article later just focusing on this addictive meal, but I wanted to give a brief explanation here of how to easily convert your leftover pot roast into this special treat.

Your leftover pot roast no doubt leaves you with some delicious shredded meat, and hopefully some flavorful juices and drippings too.

Today I am sharing this super easy way to make Poutine. There are definitely fancier ways to go about this, but generally I am all about tasty, quick meal ideas.

What You Need

  • Leftover Roast
  • Gravy
  • French Fries (fresh or frozen) or Fried Potatoes
  • Cheese Curds (optional) (Cheddar Cheese chunks can work too)
  • Jalapeno- finely chopped (optional)

Preparation

If you choose to use frozen french fries, go ahead and follow the instructions on the bag and get them cooking. They generally take about 25 mins. This will give you time to make your gravy while the fries cook.

You can also cut up potatoes and fry them like breakfast potatoes if you would prefer. I have done it both ways, and either works great. I use frozen french fries when I am feeling to lazy to make my own potatoes.French fries

No matter what potato option you choose, go ahead and get your starch cooking and then work on the gravy. Any favorite brown gravy recipe will work here in a pinch. I have tried several types of gravy for my Poutine. You can see my schnitzel gravy recipe for a super rich and flavorful option.

The last time I made this dish I actually just used the drippings from the roast I made with some leftover tough chuck steak I had. I took the shredded pieces and the delicious au jus they were soaked in and poured that directly on my french fries.

Traditionally this dish calls for cheese curds. If you have some or would like to buy some from your local grocer I recommend them, but they can be kind of pricey. I have used little chunks of cheddar when I don’t have cheese curds, and it worked just fine. I haven’t tried it, but I think mozzarella, feta, or whatever cheese you have handy would also work just fine and give your dish a unique flavor profile.

You will also want to heat up your meat prior to serving. You can do this in the microwave or give them a quick fry in a pan. If you are using shreds that are in your drippings instead of making a gravy, just heat them up at the same time.

I also like to add a little chopped jalapeno. It gives it a nice spice and adds some color.

Serving

You are all set to go. Just put the potatoes or fries in a bowl or on a plate, put your shredded meat and cheese curds on, and pour on the gravy. Eat while still hot and enjoy!

Wrap Up: What To Do With Leftover Pot Roast

These three options should totally solve your leftover pot roast dilemma. You can even stretch out your leftovers and make Taquitos one night and Poutine the next!

Leftovers are really wonderful for giving you some easy to make flavorful dishes for the days to follow. I always try to get a roast that is way bigger than I need just so that we can indulge in a delicious variety of meals for days to come.

I hope you have enjoyed the ideas provided here. If you have any questions, comments, or suggestions please feel free to drop us a line. You can leave a comment below or reach out through our contact form.

Best Bacon Wrapped Jalapeno Recipe- Baked or Grilled Appetizer


 

Best Bcaon Wrapped Jalapeno Recipe

I have been wanting to share this delicious bacon wrapped jalapeno recipe with you all for a while now. I made a batch a few days ago so that I could take some pictures and to make sure I had exact measurements.

We usually do these on the grill, but this time I decided to make them in the oven to see how they would cook in there. Most of the time we have made these while camping, but I decided that they might also make a great football day appetizer. I was right! They turned out so totally delicious, we were really wishing we had more.

My Popper Woes

When I was a kid I loved jalapeno poppers. I always got the ones filled with cheddar cheese. But then something happened a while back…someone decided that poppers should have cream cheese and not cheddar. This has greatly disturbed me.Distraught

A lot of places had the choice of cream cheese or cheddar back in the day, so I had tried both. The cheddar filled jalapeno poppers were way better. Cream cheese has such a mild flavor, you almost can’t taste it among the flavors of the jalapeno and deep fried breading. Cheddar has a more distinct flavor that held its own within the delightful little package.

But, alas, I have maybe found one or two cheddar filled poppers in the last 15 or 20 years. So sad…

Grown Up Poppers

Now that I am older, and I don’t eat many deep fried treats, I needed to find a way to satisfy my popper cravings. So we came up with this delicious jalapeno popper variation.

Happy FaceI don’t know that these are really a lower calorie treat than the deep fried poppers from my childhood, but at least they are made with all natural ingredients. Plus they are much fancier. They are definitely grown up poppers.

These are the best bacon wrapped jalapenos, they embrace both kinds of poppers from when I was a kid. They have cheddar and cream cheese! Now we can all be happy.

Ingredients

This recipe makes 20 Bacon Wrapped Jalapenos

  • One 8 oz package of Cream Cheese
  • 1 cup shredded Sharp Cheddar Cheese
  • 10 jalapenos
  • 2 green onions- finely chopped
  • 6 large cloves garlic- finely chopped
  • 20 strips of bacon

Preparation

Generally when we make these we make the filling ahead of time. This last time, I made it about 3 hours in advance, so that when I was ready to make them I could just put them together and cook.

If you can, let the cream cheese sit out for a little while to soften up. It makes it a lot easier to stir. Depending on the temp in your house, let it sit out for 30-60 minutes for proper softening.

The FillingBacon Wrapped Jalapeno Filling

When ready, you will want to combine the cream cheese, cheddar, garlic, and green onions in a bowl and stir together. Last time I made it, I forgot to soften the cream cheese, so it was harder to combine the ingredients, but I still got it done.

I just used a large metal spoon and kept folding and smooshing the ingredients together against the sides of the bowl until everything appeared pretty evenly distributed. It only took a couple minutes.

I also wanted to mention that it may seem like a lot of garlic, but when it is in there with all the other ingredients it gets lost if you don’t use this amount. I have used less, and been disappointed that I couldn’t taste the garlic at all, so don’t make that mistake.

The Peppers

If you are super sensitive to spicy foods, you may want to use disposable gloves for this part. I don’t, but I know some people like to. Just make sure you wash your hands really well when you are done so you don’t accidentally get any spicy residue in your eye later.

Ok, you want to cut off the stem part, then cut your jalapenos in half long ways. Try to make them as even as possible.

Then you want to remove the stuff inside of the pepper, removing the seeds and the membrane holding the seeds. Each jalapeno should then leave you with two little jalapeno boats.

If you want your bacon wrapped jalapenos to be spicy you can add the seeds to the cream cheese. I actually just saved the seeds and basically dipped my jalapeno in them between bites. I am the only person in my house that likes spicy food, so I have to give my food some heat separately.

Fill the PeppersFill The Jalapenos

Ok, so now you have your filling and your jalapeno boats ready to go. This part is pretty straight forward. You want to spoon the filling into the pepper halves. Make sure to fill the jalapenos up. You want the filling to completely fill the pepper, with no gaps. And it the filling should stick out over the top of each jalapeno about 1/4 inch (6-7 cm) or so.

Once you have them all filled, you are almost done!

Use Toothpicks To Hold BaconMmm…Bacon

Alright, now for the last step in the assembly line. Take a strip of bacon and wrap it in a spiral around a filled jalapeno and set them on a foiled pan for baking. If you are going to cook them on the grill you do the same, except you will end up putting the foil on the grill. Then do the same for each of your filled jalapeno halves.

To make sure they don’t unravel during cooking I put two toothpicks in each jalapeno. One at each end where the end of the bacon is on each side.

Cooking

If you are baking your bacon wrapped jalapenos you will want to preheat your oven to 350 degrees. Then cook them for about 25 mins. Cook them until the bacon looks good and done. A little of the cheese might ooze out, but it shouldn’t be very much.

I recommend checking on them at about 15 mins to make sure the bacon is cooking evenly on all sides of your pan. If one side seems to be cooking faster than the other, turn the pan around.

If you are grilling yours, just put the foil on the grill. Keep an eye on them and turn them as necessary. You will want to make the a boat with the foil, so that the bacon grease isn’t running off. It will cause flare ups. If this happens just pull the foil to a different area of the grill.

I just use tongs to tug the foil around to where I want it, and to turn or rotate the jalapenos as necessary. Cooking it on the grill is definitely more hands on than in the oven. But it totally works, and smells great too! Just cook them until the bacon looks good and done. Depending on the heat level of your grill it should take about 20 to 30 minutes.

The Best Bacon Wrapped Jalapeno Recipe Wrap Up

You will love these. I guarantee it! They are really great for any occasion. I just had some a few days ago, and I already want to make more. Maybe I should make some for the World Series…Go Astros!

I can’t wait for all of you to get the chance to enjoy this delicious treat! If you have any questions, comments, or suggestions, feel free to let me know, either by leaving a comment below or you can use the contact form.

Also, please take some time to check out the rest of the website from some other great recipes, reviews, my favorite Hot Sauce recommendations, and lots of interesting information on the health benefits of chili peppers.

 

 

 

 

 

Does Spicy Food Boost Your Metabolism?


 

Does Spicy Food Boost Your Metabolism

Does spicy food boost your metabolism? This is a question that many of us have asked ourselves, especially if you have experienced the rush that comes with eating chili peppers or hot sauce. You feel the heat in your mouth and on your lips, an you may even begin to sweat.

It is natural to think the reaction your body has from ingesting spicy food must be accelerating something. Which leads you to inevitably wondering if it can help you lose weight by speeding up your metabolism.

This article will go over some of the basics about metabolism. We will let you know what you can do to give it a boost, and what impact spicy foods can have on your metabolic rate.

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What to Do With Leftover Tough Steak


 

What to do With Leftover Tough Steak

A couple weeks ago I tried to go really low budget and bought two chuck steaks for us. I put some great seasoning on them and then grilled them on the bbq…I will never do this again. Waaay too tough!

The flavor was good, but it took like 3 minutes to chew one bite. And I don’t think it was even ever really chewed completely.

I ended up being stuck with all these inedible leftovers. So, I began to rack my brain as to what I could do with this leftover tough steak.

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What is TRPV1- The Capsaicin Receptor


What is TRPV1

Although I am not a scientist, I thought it might be interesting to give a down-to-earth run down on some of the information about this amazing gene found throughout our bodies (and in many animals too).

What is TRPV1? That can be a somewhat complicated answer, but to begin with, it stands for transient receptor potential vanilloid type 1. It is nicknamed the Capsaicin Receptor, because it is actually what lets us know that we have eaten or touched something spicy hot. It also performs other interesting related functions that we will go over here today.

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Best Grilled Steak Seasoning- Spicing it up!


Best Grilled Steak Seasoning

I haven’t shared a new recipe in a while, because I have really been focusing on different aspects of the health benefits of hot peppers lately. But I thought today it would be nice to get back to my roots for a minute and share with you the best grilled steak seasoning!

This is really my favorite seasoning that I use almost every time I grill steak. There are obviously a lot of other tasty ways to season steak, but I find this to be reliably awesome and super simple. Plus my secret ingredient really kicks it up a notch!

Measurements and Ingredients

I went ahead and shook out each of these seasonings onto a simulated steak to give you actual measurements. However, when I season them myself I just shake each ingredient directly onto the steak in this exact order.

My basic goal when seasoning is to make sure each item is sprinkled fairly evenly over each side of the steak. I do not cake the entire steak in seasoning, I just make sure there is enough of each ingredient to have consistent flavor with every bite.

I generally try to buy thicker steaks, and I always make sure to season the sides of the steaks also. You want every bite to be flavorful and delicious.Grilling Petite Sirloins

This recipe is for two good sized T-Bone/Porterhouse Steaks, or four smaller steaks, like petite sirloins. If you have really big steaks you may need to use a little more of each ingredient, but as I said you basically just want to sprinkle evenly on every side.

The pictures I am showing here are petite sirloins. They are about 4 inches wide and 7 or 8 inches long.

I, of course, prefer T-Bones or Porterhouses, but they don’t always fit into the budget. So, petite sirloins are usually my go-to for an inexpensive, yet decent steak. They seem to be on sale all the time, which works out great for me when I’m craving steak, but don’t want to shell out $40 for a couple T-Bones.

What you’ll need

  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tsp. Garlic granules
  • 1/2 tsp. McCormick Steakhouse Onion Burger Seasoning
  • 1/2 tsp. Paprika
  • Brother Bru Bru’s African Hot Pepper Sauce (Secret Ingredient)

Brother Bru Brus African Hot Pepper SauceIf you have never tried Brother Bru Bru’s, you are missing out. I don’t really ever use it as a hot sauce on cooked food, but it is awesome to put on before cooking.

It doesn’t have a lot of flavor when you taste it out of the bottle. But for some reason when you shake some on a steak and grill it up, it is to die for!

The Bru Bru sauce is kind of hard to shake out of the bottle. The way I apply it to the steak is by giving a good hard shake about 5 or 6 times onto the steak. Make sure to spread the shakes out so each drop or two is in a different area. Then I just kind of pat it down and smear it around just a little, so as not to disturb the seasoning too much.

Grill It Up

Now you can just slap those babies over some hot coals (lump charcoal is the best). Cook them about 5-7 minutes on each side. Make sure not to burn them. I love a little bit of char on mine, but you don’t want it burnt. So keep an eye on them. I like to flip my meat a lot, even though a lot of experts say not to.How to Tell When Your Steak Is Done

I am a real hands on cook. I always make sure to leave them alone for at least 2 or 3 minutes before I start messing with them, because otherwise you will end up losing your seasoning on the grill, on the tongs, and in the fire. Just make sure not to walk away or turn your back too long, a big flare up can happen in no time at all.

It can be truly a tragedy to overcook a steak. So keep an eye on it. And remember the rule of thumb. If you open your hand fully and push on the pad of your hand below your thumb that is how the meat should feel when it is perfect medium rare.

Every time I make steak this way and take the first bite, it’s like the first time all over again. I start Ooo-ing and Ahh-ing about how delicious it is…so juicy and spicy and flavorful! Man, that’s some good stuff! I am making myself hungry.

Where to Find the Best Grilled Steak Seasoning Secret Sauce

I first discovered the Brother Bru Bru’s African Pepper Hot Sauce (the original) a few years back at a local organic grocery store.

It is an all natural, salt free, and gluten free hot sauce. Good Stuff!

Grilled Steak RecipeFor the longest time I could only find it at that one store. About a year or so ago though, I realized that that favorite little store of mine was sort of propagating a fraud. One day I was looking for a particular vegetable that I could not find, and in my asking the produce guy some question I came to find out that most of their vegetables were not organic.

Which would be fine if they weren’t totally touting themselves as a kind of hippie, all natural, farmers market type place. I have been shopping there for nearly 20 years, the whole time believing I was getting safe and healthy vegetables…needless to say I was not happy to find out this information.

I almost felt like picketing outside, because I know the other shoppers think the same thing I did. But I am not really the picketing type, So I just don’t go there anymore unless I need some rare spice from their bulk spice area that no one else carries.Best Grilled Steak Seasoning

So, the point of all this is, I was very happy to find out that Brother Bru Bru’s is available online at Amazon, so I don’t have to go back to that store as often. I have it listed on my Hot Sauce Shop page. Feel free to check it out there.

You should definitely give this recipe a try and without a doubt get yourself a bottle of the awesome Bru Bru sauce!

Even if you aren’t cooking steak, a few drops of the Bru Bru Hot Sauce is also great for adding a little spice to a vegetable stir fry, a roast, even a hamburger patty. The possibilities really are endless.

In all my years of hot sauce love, I have never found any other hot sauce that works so great as a raw ingredient as the Brother Bru Bru sauce does. I hope you are able to get some and see for yourself. You won’t be disappointed.

If you have any questions, comments, or suggestions please let me know by leaving comment below. See you next time!

 

 

WellPatch Capsaicin Pain Relief Patch vs Salonpas Hot Capsicum Patch


WellPatch Capsaicin Pain Relief Patch

If you have made you way to this article I gather that you are aware of some of the health benefits of chili peppers and the capsaicin they contain. There are many products out there trying to bring these benefits to the public. So, I thought I should take some time and do a comparison on the WellPatch Capsaicin Pain Relief Patch vs the Salonpas Hot Capsicum Patch.

These are the two most widely used main stream patches containing capsaicin, so I wanted to see how they stack up to one another.

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Hot Sauce Reviews- Three Hot Sauces


Hot Sauce Reviews

Hello all you hot sauce lovers! I recently added three “new to me” hot sauces to my collection. I thought this would be a great time to add some hot sauce reviews to the list.

In a recent trip to our local dollar store I noticed they had a couple hot sauces available that I wasn’t sure if I had ever actually tried. I know they are pretty common brands, but if I have ever tried them before I don’t remember if I liked them.

So, I thought, what the heck, you just can’t beat $1 for a bottle of hot sauce. With that said, I went ahead and purchased a bottle of Texas Pete Original Hot Sauce and a bottle of Louisiana The Perfect Hot Sauce (that’s what it says on the label).

The third hot sauce I will be discussing today is El Yucateco Black Label Reserve. I was very excited to buy this hot sauce. I love the Green and Red El Yucateco Habanero Hot Sauces, so had very high hopes for the Black Label.

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Why Does Spicy Food Cause Hiccups?


 

Why Does Spicy Food Cause Hiccups

Why Does Spicy Food Cause Hiccups? There is actually a lot of debate around this question. I decided to put some research into this topic after I wrote my Top 10 Hottest Chili Peppers article.

While I was writing that article I watched tons of videos of people eating hot peppers. To my surprise, a good percentage of the people started hiccuping almost immediately after ingesting the spicy treat.

This peaked my interest…Why would that cause hiccups? It doesn’t happen to everyone, but it can’t be a coincidence that so many people experienced this phenomenon, so something must be causing it.

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