Thai Peanut Pulled Pork Roti Bread Pizzas

It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally LLB scrumptious!

After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!

My mind immediately went to pizza because well… I LOVE pizza!

Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza!  But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!

I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.

The result was a trip to melt-in-your-mouth delicious town!

Ingredients

Thai Peanut Pulled Pork

• 3-4 oz pork shoulder
• 1 1/2 cups coconut milk
• 1 cup creamy natural peanut butter
• 1/4 cup Thai red curry paste
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 1/4 cup brown sugar
• 1 lime, juiced

Roti Bread Pizza

• 6 slices roti bread
• 1/2 cup bean sprouts
• 1/2 cup carrots (julienned)
• 2 tbsp fresh cilantro
• 2 tbsp green onions (chopped)
• 2 tbsp peanuts (crushed)
• 1 lime (cut into wedges)

Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender.  Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.

Cover and cook for 3-4 hours on high or 6-8 hours on low.

Remove the pork from the crock pot and shred.  I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)

Place the shredded pork back into the crock pot with the sauce and mix well.

Now it’s time to prepare the pizzas.  Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.

Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.

Serve each pizza with a wedge of lime for juicing on top of the pizza.  This adds a nice juicy, flavorful tang!

Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!

♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”.  See here for a sample recipe using jackfruit as pulled pork.

♦ Gluten Free Option: Use gluten-free flour in the roti bread recipe and gluten-free soy sauce in the peanut sauce to make this recipe gluten free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Thai Peanut Vegetable Pasta

After having my first “Thai experience” a couple of months ago I’ve been eating and experimenting with Thai food on a consistent basis.

Thai Peanut Pasta is one of my favorite dishes yet and it worked out perfectly because I had extra peanut sauce from my PB&J Chicken Skewers.

I loved this recipe for 3 reasons:

1. I hate to waste anything, especially food, so I was very happy to find another use for the extra sauce!
2. This sauce was so amazing I will admit that I’ve actually been eating it by the spoonfuls since I made it!
3. This recipe was super easy and only took 15 minutes to put together!

Ingredients (serves 3-4)

• 2 cups pasta (uncooked)
• 1 tsp olive oil
• 14 oz bag stir fry vegetables
• 1/2 cup Thai peanut sauce

Begin by bringing a medium pot of water to a boil. Cook the pasta for 8-10 minutes.

While the pasta is boiling stir fry the vegetables in a small skillet with olive oil.

Next, drain the pasta and add the vegetables to the pot.

Pour the peanut sauce on top.

Toss to coat.

Place in a bowl and dig in!

This dinner can be made start-to-finish in 15 minutes!  Quicker than you can say “Thai Take Out”  :-)

Save some for lunch the next day, yum!

♣ ”Add the Meat” Option: For the non-vegetarians, chicken breast can be added to the stir fry vegetables and tossed into the pasta for a delectable Thai Chicken Peanut Pasta.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

PB&J Chicken Skewers

PB&J, the classic childhood favorite that everyone loves!

And I know we all like to sneak one in from time to time even as adults!

Well this recipe gives you that childhood flavor with an LLB twist!

One bite of grilled chicken and grapes dipped into delicious peanut sauce and you’ll be hooked on this new PB&J favorite!

Ingredients (makes 4 skewers)

• 2 chicken breasts
• 2 dozen grapes (red and/or green)
• 2 cups chicken marinade
• 2 cups peanut sauce

Marinade Ingredients

• 1 cup soy sauce
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tbsp honey
• 2 tbsp balsamic vinegar

Peanut Sauce Ingredients

• 1 1/2 cups coconut milk
• 1 cup creamy natural peanut butter
• 1/4 cup Thai red curry paste
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 1/4 cup brown sugar
• 1 lime, juiced

Start preparing the marinade by combining all of the ingredients in a small mixing bowl and whisk well.

Slice the chicken breasts into cubes, then place the chicken into the marinade.

Refrigerate for 30 minutes to marinate.

While the chicken marinates prepare the peanut sauce by combining all of the ingredients in a food processor or blender.

Blend until all of the ingredients are combined into a sauce consistency.

Next, skewer the marinated chicken and grapes and turn the grill on to medium heat.

Add the skewers to the grill, turning occasionally while cooking for 10-12 minutes.

Remove from the grill when chicken is cooked through and add to a serving dish with the peanut sauce on the side.

Peanut Butter and Jelly Chicken Skewers?  Might be my best idea yet!

These skewers are healthy, fun and delicious, all at the same time!

♣ Vegetarian Option: Substitute tofu for chicken to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free soy sauce to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.