I love my Mum’s garden. Wooden barrels filled to overflowing with pansies, Johnny Jump Ups and fragrant alyssum, all bobbing in the cool evening breezes. I stopped by there tonight to pick up bunches of kale and freshly picked beets, and had to stop for a little stroll as the last of the sun’s rays peeked over the top of the barn.
I especially like the nasturtiums spilling down to the ground and clambering over the white picket fence, just waiting to be picked to add some peppery cheer to salads and sandwiches. It did my heart good to see such beauty AND get a Mum hug. 🙂
Much to my delight I’m allowed to eat cheese again, just not heaps of it. Hooray!! So I celebrated this gift with Shredded Pork Quesadillas. I topped whole wheat tortillas with leftover Ginger Lime Shredded Pork (recipe here), added mild green chilies, sharp cheddar cheese and perky grape tomatoes, and got it melty and toasty under the broiler. Simple, fast and delicious. My kind of meal!
What is your favorite way to use leftover roast or chicken?
Shredded Pork Quesadillas
2 whole wheat tortillas
1-2 cups shredded pork
1 small can mild green chilies
handful grape tomatoes, quartered
1 cup sharp cheddar cheese
- Lay tortillas on baking sheet.
- Layer with pork, chilies, cheese and tomatoes.
- Place under broiler until cheese is melted and tortilla edges browned and crispy.