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Events
**UPDATE 4/26/2022** Effective with the May 6, 2022 PIR 4 guests will be allowed. Still must be fully vaccinated to attend.
**UPDATE as of 11/10/2022 PIR vaccination is no longer required.
**UPDATE 7/29/2021** You now must be fully vaccinated in order to attend PIR:
In light of observed changes and impact of the Coronavirus Delta Variant and out of an abundance of caution for our recruits, Sailors, staff, and guests, Recruit Training Command is restricting Pass-in-Review (recruit graduation) to ONLY fully immunized guests (14-days post final COVID vaccination dose).
FOLLOW THIS LINK FOR UP TO DATE INFO:
**UPDATE 8/25/2022 - MASK MANDATE IS LIFTED. Vaccinations still required.
**UPDATE 11/10/22 PIR - Vaccinations no longer required.
RESUMING LIVE PIR - 8/13/2021
Please note! Changes to this guide happened in October 2017. Tickets are now issued for all guests, and all guests must have a ticket to enter base. A separate parking pass is no longer needed to drive on to base for parking.
Please see changes to attending PIR in the PAGES column. The PAGES are located under the member icons on the right side.
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Best Left Over Recipes!
Please add your own great recipes!
Views: 265
Replies to This Discussion
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Permalink Reply by kadikaboom626 on
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This is our favorite! Any meat will do, normally I use leftover steak or beef roast (pretty much anything you can slice into 3/4" thick portions), pork loin is tasty in this, I haven't tried chicken but I'm sure it would work as well. Our absolute fav is the frozen Filet Mignon from Costco (6 steaks for less than $15). I BBQ all of the steaks to medium rare first day, then use this recipe for the leftovers.
Ingredients
Enough meat for 2 people sliced to about 3/4" thick (butterfly thick steaks) @ 4 slices
1 jar 505 Green Chili Sauce (aqua label, medium) the mild is very mild
4 slices Havarti cheese
1 can refried beans or leftover rice for base
Sour cream, bacon bits, sliced green onions
In a large frying pan on medium high, nicely brown your meat slices in a tablespoon of olive oil.
Overcooking will make meat tough.
When meat is browned on both sides, add enough green chili sauce to just cover the meat, lower heat to simmer and cover . Cook for 20 to 30 minutes until meat is tender.
Add sliced cheese to meat and cover for additional 5 minutes.
While cheese is melting, heat refried beans or leftover rice.
Plating: spread beans (rice) in large circle on plate, immediately place 2 slices of meat on top of beans, pour remaining green chili sauce over dish. Top with desired garnish.
The filet will be so tender you can almost cut it with a fork.
Enjoy! -
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Permalink Reply by MomLane Ship 13 Div 374 PIR 10/4 on
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Oh, this sounds FAB! And I have to see it the day after I decide to cut out meet?? Life is just so mean!
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I need recipes/ideas for leftover spaghetti/pasta. Apparently I am incapable of making pasta for less than a dozen people! It seems like no matter how little I make, I always end up with a decent amount of leftover pasta, so I am looking for something to do with it besides throwing some red sauce on it.
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Pasta salad! I use whatever fresh vegies in fridge. Chop green onion, green, yellow, orange peppers, yellow and red cherry tomatoes, kalmata olives, pepperoni, fresh mozzarella pearls. Anything goes. Toss with your favorite salad dressing. I usually have some homemade raspberry vinaigrette, Italian, Ceasar, and Ranch all work too. Excellent as a side or add some meat for a tasty lunch. Voila!
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ohhhhhhhhhh! I'm ALL excited now!! I never thought of that! I feel like such a bonehead.
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@MomLane. Saw your comment about no meat. Are you thinking vegetarian or vegan? My best friend has been vegan for about 10 years, its difficult based on our normal diet, but I'm learning to cook so she can enjoy our get togethers. Good luck with it. Enjoy the salad, I toss one together at least once a week, tasty when it's hot outside! Love to hear what great ideas for add ins you come up with. Keep us posted!
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It's a very recent development. As in, just 4 days ago. And vegetarian, but not vegan. I don't know if I'll ever have the fortitude to be full-blown vegan. I've wanted to cut out meat for a while now, and kept making excuses. This past weekend, I finally decided to shut up and do it! I've always eaten a full range of veggies and fruits, so that won't be difficult for me, but I have to say, I looooooove a good bacon cheeseburger! I'm going to experiment with the alternatives and see how things work out.
And now I have a whole new world of recipes to explore!
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Bruschetta (Wonderful appetizer or main course)
This recipe is great if you have tomatoes or onions really ripe. I normally make this when they're just shy of being thrown out. This is also good for day old bread.
2 to 3 large tomatoes or 2 to 3 handfuls of grape tomatoes
1/4 to 1/2 red (yellow, white) onion or 4 to 8 green onions
2 to 3 tablespoons of olive oil
1 to 3 tablespoons of basalmic vinegar
1 tablespoon minced garlic or 2 to 4 cloves of garlic
1 to 2 teaspoons of Italian seasoning
Put all ingredients in a food processor, chop to consistency of chunky salsa.
If using green onions slice thinly including chive portion before processing.
You can also just hand chop all items if preferred.
Season to taste adding more vinegar or desired ingredient.
Set aside to marinate.
1 loaf of Sourdough/Italian/ French bread
1 package/log of wet style fresh mozzarella or Prosciutto mozzarella roll
Slice bread into 1/2 to 3/4 inch slices, arrange on cookie sheet, spritz or brush lightly with additional olive oil, broil until just starting to turn golden. Flip bread and repeat process.
Slice mozzarella 1/4 inch or so ( thicker for cheese lovers), cut one slice for each piece of bread. Place mozzarella on bread slices and broil until cheese is melted and bubbly.
A slice of prosciutto under the cheese before broiling is tasty too.
Watch closely during broiling as this burns quickly.
You can either place a large spoonful of the tomato mixture on each slice and serve or place a small bowl of tomato mixture on plate with several slices of bread for dipping. -
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I got a butt-load of fresh tomatoes in my Bountiful Basket (a produce co-op) yesterday, and I had a few people over last night, so I made the Brushetta. I burned the HECK out of the first batch - it was baaaaaad! But the second batch was fantastic! I'd never made it before, and it is perfect for entertaining. This is one that I'll still be making in 5 years. Thanks for sharing!!
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I'm so glad you liked it. My youngest son and I made that up after having something similar at a restaurant. I still burn a batch here and there, just takes a few seconds doesn't it! Today we're having filet minion for my youngest and his girlfriend, I love seeing them on Sundays! I am dying to try your soup, waiting for weather to get out of the 90's! Can't wait to meet everyone! 4 weeks, yeah!
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