Reinvention Queen goes from Smoked Ribs to Rib Hot Pockets

For Memorial Day Weekend, my husband Greg Miller, smoked the best ribs and we feasted. Now, I wanted to show how you can reinvent them in an easy and quick way.

Arline’s Hot Pockets from Smoked Ribs (can also use other smoked or grilled meats like chicken, turkey, and even leftover steak)

The leftover ribs before I chopped them to bite size pieces.
Chopping the ribs into small pieces allows me to have a lot of meat to fill the hot pockets.
Cutting up a large sweet onion into rings, slightly thin, and placing into medium saute pan. Add the following ingredients.
Add 2 T. EVOO, 1-2 T Worcestershire sauce, 1 t. Hot Southern Honey, and 1 T. Organic Tamari Sauce (can use soy sauce), 1/2 stick butter cubed, salt and pepper to onions in pan. Saute until onions are tender and cooked.
When onions are cooked as shown, add cubed rib meat and stir until coated. Turn off heat and let sit while you prepare the biscuits.
I used part of a can of Pillsbury Grands Flaky Layers. I cut each biscuit in half height so that each hot pocket is only a half biscuit. I rolled on a floured surface with a rolling pin that had been rubbed in flour until they were the thinness as shown. Placing the meat/caramelized onions mixture in the center and popped some sharp cheddar cheese (other cheeses can be used if preferred. Using my fingertip, I dotted one half of the dough’s edge with water to seal them.
Using my fork’s tines, I pressed down on the edges and pricked the tops a few times to allow steam to release. Placing them on a sprayed baking sheet and then into a preheated oven 375 degrees. The package said to make them at 350 but I wanted a crunchy crust. 12 minutes or until they are browned.
Here are the hot pockets before they were gobbled up. I only made 8 but had enough dough and mixture to make 16 from one can of biscuits and 4 ribs. You could feed a family easily from your tasty leftovers. My husband made the comment I could open a hot pocket stand from these delicious and quick way to reinvent ribs.

My tips for reinventing leftover meat: As delicious as smoked and/or grilled meats are, if you have a grill master that loves to have a big amount of meat, try to think of ways to present this delightful meat in many different, reinvented ways to have an easy new meal. It will seem entirely different but not taking up all your time in the kitchen and who doesn’t like food in a nicely wrapped package like a hot pocket.

Additional tip: My husband used the bbq sauce Sweet Baby Ray’s and I used some of the sauce I made for the shrimp salad which was over the top for these hot pockets. You can look back at the shrimp salad post for this recipe.

If I don’t get to post the next way to finish off those luscious ribs, and I say they are the best ribs he has made, I will give you a hint. Think of stew beef! I will take and cube the rest of the ribs, add some onions and some broth and seasonings and stew it for only a few minutes. Once I have the onions and rib meat flavors married, I will add two bags of Success Rice and allow them to combine and wallah, a quick new meal in minutes.

I would love to hear from you on how you reinvent a certain leftover. There are more ways to cook than to start all over again. You will change the mind of a person who makes the statement……I hate leftovers….to…..How are you going to reinvent this meal?

Until we Cook Again……Happy Meals……..Reinvention Queen…….Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced, if known, to original location/author for credit reference.

Reinvention Queen – My Squash Casserole

Join me to learn how the vegetables and herbs make a delish meal and for those who are following to see what I will do to the leftovers if there are any, is I will add some flour and panko bread crumbs to stiffen cold squash and fry the fritters for a bright new taste. Nothing magical except the results.

As a cook I don’t like to waste food of any kind especially fresh vegetables so when my squash said “Cook Me” I listened. I didn’t take a lot of photos or videos as it is pretty cut and dry. I did a few things differently than my usual squash casserole and it was delicious. Here is the recipe and my notes on how to prepare it:

Arline’s Squash Casserole

6 medium fresh squash (cubed)

1 Vidalia or Sweet Onion (chopped)

Fresh herbs from garden crushed (dried parsley and Italian Seasoning

 if fresh are not available) Dill, chives, flat parsley were my choices

1 stick of butter

2 TBS bacon drippings (Use vegetable oil or EVOO if you do not have bacon drippings)

¾ cup of Chicken Stock (or vegetable broth if you do not want chicken stock)

Place squash and onions in heated seasonings, drippings, and broth after it heats up.

Cook until tender (about 10 minutes) and sprinkle Paprika to taste with Salt and Black

Pepper. I added Garlic and Herb Seasoning and allowed the liquid to cook out. I left the leftover butter/seasoning liquid in pan after I slot spooned the squash/onion mixture into buttered casserole dish.

I mixed the following in a bowl and added to squash/onions in casserole dish after it was creamy:

1 cup mayo (Hellman)

½ cup sour cream

1 can cheddar cheese soup

2 sprinkles Onion powder

2 sprinkles Garlic Salt or Powder

1 beaten egg

4 oz Sharp Cheddar Cheese shredded

4 oz Mild Cheddar Cheese shredded

Salt and Pepper to taste

Sprinkle of Paprika

I crushed 2 short sleeves of saltine crackers and add Cheddar Cheese Sour Cream crushed potato chips into a bowl (other favorites will work). Pour 2/3 stick of melted butter and the leftover liquid from squash pan and stir until crackers/chips are covered. Place on top of the mixture in casserole dish.

Place in preheated oven 375 degrees for approximately 35-40 minutes. If browning too fast, check at 30 minutes and slide a piece of aluminum foil over the top and continue baking until bubbly.

This is the size of the casserole. You could divide into two casseroles and freeze one.
You can see how golden this casserole turns out. All taste tests prove this recipe is a winner.

Note from Reinvention Queen: When I cook, I cook volume amounts of meat and sometimes vegetables so I can rearrange the sides to freshen the meals. I found that if I change flavors it seems like a brand new meal. Until We Cook Again……Arline Miller

If you love roasted vegetables, here is summer squash and zuchinni, thrown together on a baking sheet with some olive oil, fresh garden chives, dill weed, and some everyday seasoning. Place in oven for 25 minutes or until fork stick ready. Leave a little crunch in vegetables to highlight their flavor. I sometimes add a few pats butter if they need some buttery flavor.

(C) Copyright 2012- 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, is sourced if original location is known for credit reference.

ReInvention Queen – Homemade Pimento Cheese

I can make a Pimento Cheese Sandwich from the deli type and enjoy it but nothing is better than a portion of homemade pimento cheese on a buttery cracker or some toasted bread splashed with the “real stuff” as I like to call it. I will walk you through my simple method of how I make this dish that if properly stored will last a long time in the refrigerator….but I never have to worry about it staying around very long. Tasty!

For a tasty snack my pimento cheese adorned with smoked almonds.
My Personal recipe for Awesome Pimento Cheese
How delicious and fresh!

I am not creating a video until I make this dish and then I will include the way I make a grilled pimento cheese on Rye bread and White Bread in the Air Fryer Oven to demonstrate how crispy and crunchy it makes the sandwich.

Here are some tips I use while making the pimento cheese:

  • I use my small chopper and place any of my ingredients that require grating. It is a lot easier, less mess, and I can see how much I am creating in volume.
  • Pimentos can be chopped using this method in a few seconds and you avoid having large pieces in the pimento cheese mixture. The juice also blends into the mixture adding more flavor.
  • Using a variety of cheeses makes this dish an incredible blend and all of the cheese blend together creating a mixture of delightful flavors. Pimento cheese can be made with any one of these cheeses but combining all of them makes this cheese unique.
  • I use a combo of Hot Spicy Paprika and Smoked Paprika. Either will work but I love both so I half the flavors.
  • Pimento Cheese can be made with mayo or yogurt only, but for the best blend, use all three, sour cream, mayo, and yogurt and you will notice the difference.
  • Don’t forget the sugar, but if you are watching sugar, try Stevia or another sugar substitute. I use regular sugar and I love the small amount of sweetness with all of the seasonings but you can avoid putting any sugar into this dish.

I hope you will try my Pimento Cheese Recipe and send me feedback with any changes and/or additions you like in your Pimento Cheese. I have seen nuts, peppers, other cheeses, so I would love to hear from all of the fine cooks out there. Kitchens are great therapy sessions and stirring and mixing are good spurts of energy.

Happy Meals to You until We Cook Again…..Reinvention Queen, Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if source is known, will be stated for credit reference.