I love leftovers. Something about letting the seasonings and meat sitting in the fridge, it just seems to taste better. You get creative too, some of the best meals I have made were from leftovers.
I was looking at this left over pork loin and trying to figure out to do with it. I was in the mood with some heat and spice so I decided to make this concoction and it turned out pretty awesome with some spices my buddy Scott sent me from Camp Dog Cajun Seasoning.
I was fortunate that I was sent some to try out. It is not awesome, it is incredible! You need to try it. I have a recipe for you, you can use other seasoning but trust me it won’t taste the same without it.
Hey, if you go to http://www.campdogcajunseasoning.com/ You, yes you can try it for yourself…for free, you just need to pay for shipping…a dollar.
Anyway, back to recipe, here it is.
Camp Dog Cheesy Rice with Left over Pork Loin
Ingredients
1 lb of left over pork tender loin cut into bite size pieces
2 TBS of Camp Dog Seasoning
1 cup water, 1-1/2 cups instant white rice, uncooked
6 ounces VELVEETA Pasteurized Prepared Cheese Product, cut up into cubes
jalapenos to make it look good, and they are tasty
Preparation
Take out the pork tender loin cut into bit size pieces.
MIX Pork Loin and water in large skillet. Bring to boil on medium-high heat; cover. Reduce heat to medium; cook 3 minutes.
ADD rice and Camp Dog Seasoning and Velveeta; mix well. Cover. Remove from heat. Let stand 7 minutes.
STIR until Velveeta is melted, add jalapenos to taste. Best served with green beans.
As Scott from Camp Dog Seasoning says“Get U some!”
Drive safe!
6or7
6 or 7 