My husband’s family came over from Australia when he was a baby. They arrived on the 4th of July and were amazed at the party everyone was throwing for their arrival. Although my husband grew up in America, he still grew up in an Australian home. The results were he talked with a very cute Australian accent when he was little and he does not like peanut butter (which he is forbidden to talk about in front of our boys)!
He has brought cultural foods into our home I had never had before (like Vegemite). He has also shown me the art of Bubble and Squeak. This is Australians way of taking all of the leftovers out of the refrigerator, throwing it into the frying pan, heating it all up (until it bubbles and squeaks) and serving on toast for breakfast. I have learned so much from this art form. It is up to your family’s tastes as to how to apply this principle.
We have applied it in many ways over the years. This recipe is an original Olsson family dinner that was born out of the art of Bubble and Squeak. It also has been endearingly named, “Monkey Brains.” To make a long story short, we didn’t have a name for it and our boys were always asking what was for dinner and instantly complaining if it wasn’t pizza or hamburgers. So, “Monkey Brains” was born. Ingredients can be left out, and added to this versatile recipe.
1 Box Zatarains Black Beans and Rice, New Orleans Style
Prepare according to package instructions. Add 1 lb. cooked hickory barbecue pulled pork, a handful of shredded cheese, a dollop of sour cream, 1 or 2 cups of salsa, and mix well.
Other ingredients that can be added include corn, guacamole, additional black beans, and diced peppers and diced flour tortillas. Serve hot with tortilla chips or naan bread with tomatoes and lettuce (as shown here).
This is a great make ahead dish too. It does not suffer from leftover fatigue. This can be an appetizer, entry, or side dish, depending on how you choose to serve it.
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