Ingredients:
2 lb boneless country ribs (or pork butt/shoulder) 8 oz anybody_can_chef BBQ Sauce (Recipe linked at the bottom) 4-6 tbsp anybody_can_chef BBQ dry rub (Recipe linked at the bottom) 1/2 onion sliced Instructions: 1) Add all the ingredients into the crockpot on high and cook for 6 hours or until tender. I like to put half the onions on bottom and half on top of the meat. Notes: 1) Can do on the stove top just add a little bit of water to ensure it does not burn. 2) If you want to roast it in the oven add water and roast at 325F until tender. 3) If your pork releases a lot of water and sauce is thin, put the sauce into a sauce pot and reduce over medium low heat. 4) You can make this the day before a party and then reheat in the crockpot or on the stove top. I made mine in the crockpot (6 hours), then the next morning reheated on the stove top on a low simmer for 8 hours. That way it was ready for whenever we wanted to eat. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Ingredients:
1.5 lbs Pork Chops vegtable oil salt Sauce 2 oz ketchup 2 oz soy sauce 3 tbsp rice vinegar 2 tbsp hoisin 1 tbsp sesame oil 1 tbsp chili garlic paste 1/2 tsp black pepper 1" ginger minced 2-3 cloves garlic, minced Instructions: 1) In a small bowl mix all the sauce ingredients until fully incorporated together. 2) Add vegetable oil to fully coat the bottom of a large saute pan. Over medium heat, sear the pork chops until golden brown (approximately 3 minutes per side). Do not over crowd the pan while searing the pork chops. Once both sides of the pork chops are browned remove from the pan. 3) Add the sauce to the saute pan and reduce by half (approximately 2-3 minutes). Add back the pork chops and lower to simmer and cook an additional five minutes or until done. (Times will vary depending on how thick your pork chops are) Be careful not to overcook the pork chops as they can become tough. 4) Serve with rice and veggie stir fry. Notes: 1) For veggie stir fry sauce I used sesame oil, soy sauce and hoisin. Use your favorite veggies. Pictured are bell peppers, green beans, mushrooms and onions. 2) Add more chili garlic paste or add in siracha if you want it spicier. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Rice Vinegar amzn.to/3h5iFpx Chili Garlic Paste amzn.to/3lYBP46 Soy Sauce amzn.to/2ZcmJhB There are smaller sizes, but if you use a lot of soy sauce in cooking, this is the way to go. Ingredients:
4 tbsp butter 4 tbsp flour 24 oz evaporated milk 3 cups favorite cheese, shredded 16 oz cooked noodles (under cook by about two minutes) 1/4 cup cheese, shredded to top 4 tbsp herbed panko bread crumb, to top salt pepper Instructions: 1) Add butter to a sauce pan over medium heat. Once butter is melted, whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the evaporated milk. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Preheat oven to 375F. In a large mixing bowl, add the 3 cups of shredded cheese. Pour thickened liquid over the top. Let sit for five minutes. Then blend using a stick blender until smooth. Salt and pepper to taste. 4) Add cheese sauce to noodles, you will not need all the cheese sauce. You will want it to look extra saucy as the noodles will soak up some of the sauce when baking. 5) Add the noodles and cheese sauce to a greased baking dish. Top with the 1/4 cup of cheese and panko bread crumbs. Cover with foil and bake for 15 minutes. Uncover and bake an additional 5 minutes or until bread crumbs have become nicely toasted. Notes: 1) You can make cheese sauce ahead of time. It does become thick when cooled. Save some pasta water to help mix with the noodles if you are using the cooled cheese sauce. 2)For the herbed bread crumbs, I added dried oregano, basil, garlic powder, onion powder, salt and pepper to the panko bread crumbs. 3) Pictured are fusilli noodles. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Stick blender amzn.to/3bB9tsb Evaporated Milk amzn.to/2R5xUUW Ingredients: 12 oz Marshmallows 1.75 quarts vanilla ice cream 11.75 oz hot fudge sauce 9 graham crackers Instructions: 1) Set ice cream in the fridge for 30 minutes so it softens. 2) Turn the oven to broil and set the rack 9-12 inches from the top. Spray a baking sheet with non stick spray. Put the marshmallows onto the baking sheet and onto the the middle rack of the oven oven. Broil for 3.5-4.5 minutes or until golden brown. The marshmallows will go from golden to burnt quickly so be sure to check around 3 minutes. (Times will vary). 3) Mix the toasted marshmallows with the softened ice cream. Line an 8x8 baking sheet with parchment paper. Put the ice cream marshmallow mix in the baking sheet and place into the freezer. Freeze for about 2 hours or until set. Remove the marshmallow ice cream mix from the baking sheet by pulling parchment paper out from each side. Place the ice cream on a plate and back into the freezer. Line the baking sheet with more parchment paper. Add the graham crackers (should fit 4.5 graham crackers) 4) Cover graham crackers with hot fudge sauce (warm fudge sauce just enough to loosen up). 5) Place ice cream marshmallow mix on tip of the graham crackers. Set in freezer for half an hour. Bring back out of freezer and add remaining hot fudge sauce on top of ice cream. Place the graham crackers on top. (Be sure to line them up with the ones on the bottom). Set in freezer for at least another half hour until the fudge sauce has set. 6) Run warm water over a knife. Cut out an ice cream sandwich and enjoy. Notes: Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Graham Crackers amzn.to/35aLj6p Hot Fudge Sauce amzn.to/3i8OLC8 Marshmallows amzn.to/2DABEL3 Ingredients:
1 onion, diced 4 jalapenos, seeded and diced 1.5 lb ground turkey 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp smoked paprika 4 oz tomato paste 1 bunch cilantro chopped salt vegetable oil Instructions: 1) Add a few tablespoons vegetable oil to a large saute pan over medium heat. Saute the onion and jalapeno. Once the onion and jalapeno starts to brown, add the ground turkey. 2) Once the turkey is cooked all they way through, add the cumin, chili powder, garlic powder, onion powder, paprika and smoked paprika. Cook until fragrant. Add the tomato paste. Cook for another 2-3 minutes. Add the cilantro, reserve some of the cilantro for garnish. Add salt to taste. 3) Enjoy in tacos, over a salad or a taco bowl. Notes: 1) I love to add black beans and corn to this recipe to make it even more filling. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Tomato Paste amzn.to/3jJJfq4 Pack of 12 amzn.to/3gXeiNd Onion Powder amzn.to/3jNua6O Garlic Powder amzn.to/3jEZDbs Smoked Paprika amzn.to/3lTBHmo Cumin amzn.to/3jKBu3c Paprika amzn.to/3i1tlqy Ground Turkey amzn.to/3jMhtcr Chili Powder amzn.to/3jNOcOQ |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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