Our take on a famous Cajun recipe, tastes great and absolutely amazing!
Ingredients
1 Pack Of Ground Pork 1 Sausage Cut Up Small 1 Pack Of Chicken Thighs Cut Up 1 White Onion Chopped Up 4 Celery Socks Chopped Up 8 Ocra Chopped Up 3 Jalopino Seeds In Chopped Up 3 Sweet Peppers Chopped Up 3 TBS Of Worshisire Sauce Ground Black Pepper To Taste 5 TBS Cajun Spice 4 TBS Chipolte Spice 1 Container Of Chicken Broth 1 Can Of Spaghettis Sauce 1 Can Of Crushed Tomatos
Instructions
Add all ingreidents except your rice into your slow cooker, and mix up as you add them.
Cook for 7 hours on low.
After 7 Hours Add your Rice and Cook For Another hour on high.
After that you are good to go serve it up in a bowl and enjoy!
This is so easy, just put your ingreidents in and and let it cook, and this will turn out amazing!
The best ribs you can imagine with out having to go outside to BBQ, these are mouth watering, and tastes so amazing.
Ingredients
Tin Foil Pork Side Ribs
Marinade Mix
2 TBS Extra Virgin Olive Oil 3 TBS Yellow Mustard 1 Chili Vinegar 1 TBS Oregano 5 Applewood 2 TBS Maple Bacon Spice 2 TBS Smoke Paprika Ground Black Pepper To Taste 1 TBS Of Liquid Smoke
BBQ Sauce
1 TSP Of Apple Cider Vinegar 2 TBS Of Mirin 5 TBS Of Sweet Soy Sauce (Low Sodium) 1/4 Cup Of Your Favorite Good Quality BBQ Sauce 2 TSP Smoked Apple Wood Spice 1 Apple (Blended Through A Food Processor
Instructions
Take a baking tray and line the bottom with alluminim foil.
In a bowl take your marinade mix and mix it up really good.
With the meat side up place the ribs on the tray on top of the alluminum foil.
Now spread the the marinade over the ribs and pat it down good on both sides, and then cover the top with Aluminum foil and stick in the fridge, for at least 4 hours, over night preferably.
Preheat your oven to 300F
Bake the ribs as is in the oven for 2 hours.
In another bowl mix the BBQ Sauce ingredients together.
At 2 hours take the ribs out of the oven, remove the top layer of aluminum foil, and spread the BBQ sauce on both sides leaving the meaty side on top and bake for 30 more minutes.
After 30 minutes your done. You can serve this with fries rice, and what ever veggies you want.
These were some of the best ribs we’ve ever had, and the bones come right out, honestly, no regrets!
This is isn’t a copy cat from PF Changs, but it is close enough in many ways to how they cook it, and it is an amazing and simple but wow its well worth making.
Ingredients
2 Cups Of Sticky Rice Prepared.
Part 1 1 Pack Of Pork Chops Sliced Up Thinly 1 Cup Of Water 1 TSP Baking Soda 2 TBS Of Soy Sauce
Part 2 The Sauce 1 Can Of Coconut Milk 2 TBS Of Mirin 4 TBS Of Garlic Hoisin Sauce 2 TBS Of Ginger Paste 2 Mustard Powder 1 TBS Of Cumin Ground Black Pepper 2 TBS Of Chinese Chili Flakes 1 TBS Chili Vinegar 1 TBS Roasted Sesame Oil 1 TBS Dark Soy Sauce 2 TBS Of Oyster Sauce
1/2 White Onion Sliced Up 2 Green Peppers 1 Daikon 3 Eggs
Instructions
In A Bowl Mix your water and baking soda until the baking soda is dissolved, and then add your soy sauce from step 1 mix it well, add your meat to it and set this in the fridge for at at least 3 hours.
Make sure your rice is fully cooled down before your ready to cook with it.
Take a bowl and put the sauce mix in and stir it really well.
In a wok, start cooking 3 eggs, when done remove from the heat, and break them down.
Then re oil the wok, and cook just the pork, taking it out of the marinade, then add rice, and making sure you mix everything, and then the vegetables, and then the eggs, and make sure you stir this continuously, and then add the sauce, and mix well.
This is a great dish, and honestly I really hope you enjoy this, what you think?
A great and simple dish has a great sweet taste, and tastes like your favorite restaurant styled eggrolls with out the deep frying!
Ingredients
Some ground pork prepared and cooked, we used some Pork Belly in the slow cooker with some apple cider vinegar, and some vegetable broth and pepper and let it cook on high for 3 hours before putting it though the food processor to turn it into ground pork. 1 Pack Of Ground Pork 2 Cups Of Rice Pre Made
The Sauce 1 Whole Clove Of Garlic 1 TSP Roasted Sesame Oil 1 Large Spoon Of Ginger Paste 1 TBS Of Worseshire Sauce 2 TBS Of Sweet Soy Sauce 2 Drops Of Liquid Smoke 3 TBS Of Mirian 2 TBS Of Dark Soy Sauce Ground Black Pepper To Taste 1/4 Cup Of Hoison Sauce 1 TBS Of Chili Vinegar
For The Pork 2 Large Spoons Of Ginger Paste 2 Drops Of Liquid Smoke
2 Sweet Peppers Diced Up 1 Large White Onion 1 Bag Of Premade Cole Slaw
Finishing 1 Pack Of Green Onion Chopped Up Roasted Sesame Seeds Spread Over
Instructions
Take your ground pork and start to cook it, cook it with liquid smoke and ginger paste.
Take the sauce ingredients and mix it well
Then dump the sauce with the meat.
Mix well then add your veggies and keep mixing, and then finally add the rice in and keep mixing it well.
When its done add some green onions and sesame seeds over top and serve!
This was absolutely amazing dish, so tasty so easy to make, everyone should try this once.
1 Cup Of Water 1 TBS OF Baking Soda 1/3 Cup Of Soy Sauce 2 Cups Of Rice 1 Pack Of Pork Chops Chopped Into Bite Sized Chunks
1 Bag Of Frozen Veggies 2 Green Peppers Finely Chopped 1/2 A Large White Onion Finely Chopped 1/2 Daikon Finely Chopped
For The Sauce
1 Can Of Coconut Milk 1 TBS Of Chili Vinegar 1 Splash Of Apple Cider Vinegar 1 TBS Cumin 3 TBS Dark Soy Sauce 4 TBS Garlic Hoisin Sauce 2 TBS Mirin Ground Black Pepper To Taste 2 TBS Of Ground Ginger 1 TBS Of Chinese Chili Flakes 1 TBS Roasted Sesame Oil 2 TBS Of Oyster Sauce
3 Eggs Sesame Oil
Instructions
Take 1 cup of water and 1 tbs of baking soda and then stir it up well until the baking soda is disovlved, then 1/3 cup of soy sauce, and mix it up and then put your pork into a container with this solution and let it marinate for at least 3 hours to 24 hours.
Make your rice and then let it be totally cooled down before cooking.
Make sure your veggies are all chopped up and ready.
Add the ingredients for the sauce into a bowl and mix, make sure you taste it to make sure you are happy, let us avoid using salt, as the soy sauce has enough.
Take 3 eggs and scramble them and then fry them, and then take them out and set them aside.
Take the pork out of the marinade and fry them until cooked.
Take your rice and put into a large wok, and press it down and then start breaking it up, then start adding your eggs veggies and pork, and simmer this for a few minutes.
Then add your sauce and mix it well, and when its done put a bit of roasted sesame oil and some sesame seeds on top and serv!
We hope you like this as much as we did, so easy and man a great fried rice, and now you don’t have to order this out, you can make it yourself.
This is an incredible and amazing tasting burger, one we really loved a lot, Chef Alex rushed home and made his own after so he could sit the night away and enjoy!
Ingredients
Pork Tenderloin Salt Pepper Burger Buns Onion Sliced Tomatoe Sliced 1/4 Cup Mayonnaise 1/2 Cup Mustard A Splice Of Apple Cider Vinegar A Few Squirts Of Mexican Sour Cream Cheese Cut Into Strips, Or Cheese Slices, We Used Gouda BBQ Sauce
Instructions
We took a frozen pork tenderloin and put it in the oven at 375 for 50 minutes we didn’t add BBQ sauce, or spice, but if yours isn’t frozen you can do this and add what you want on it, I would suggest a bit of BBQ sauce, and a bit of spice, but you don’t need to go crazy.
Some times going to the grociery store first thing in the morning can get you some marked down meat which is good for the check book.
When its done cooking, sit aside and let it rest for about 10 minutes.
When the 10 minutes is done, simply slice into small slices.
In a bowl add your mayonaise and mustard your apple cider vinegar and mexican sour cream, some salt, some ground black pepper, and mix well.
Take your chopped pork tenderloin and add some BBQ sauce, and fry it up til its completely done cooking and warmed up.
To serve just add your sauce to the top and bottom bun, add pork tenderloin, then onion and tomatoe and your good to go, serve with some French fries!
This is a great and easy dish, tastes amazing and wow what a taste.
Ingredients
1 Pack Of Pork Tenderloin A Couple Of Splashes Of Apple Cider Vinegar 1/4 Cup Of Vegetable Stock A TBS Of Lemon Juice A Good Amount Of Honey, Or Sugar If You Don’t Have 2 TBS Of Ground Mustard 1 TBS Of Cooking Oil A Good Amount Of BBQ Sauce 1 TBS Of Soy Sauce And A Lot Of Mustard 2 TBS Turmeric 1 TBS Smoked Paprika 1 TBS Crushed Chili Peppers 1 TBS Of Cardamom
Instructions
Place your pork tenderloin in your slow cooker.
In a bowl add your apple cider vinegar and vegetable stock, your lemon juice, your honey, your spices, and add your cooking oil, add your soy sauce, your BBQ sauce, and mustard, you will need to adjust as you mix it to make sure you get the flavors you want, so make sure you taste as you mix, add your pepper and salt,
Pour the sauce into the slow cooker.
You can cook this on the slow cooker on low for 8 hours.
We took this out after 4 and then fried this in a pan with a bit of extra virgin olive oil until its finished.
You can service this with rice, or potatoes, and should taste amazing!
This turned out to be an awesome meal and man it was soo tasty!
Demi Glace is a famous French sauce, I took my time to research it and figure out what it actually made from and then found a great way to replicate it!
Ingredients
2 Stalks Of Celery – Food Processed 1 Onion – Food Processed 1 Carrot – Food Processed 5 TBS Of Tomato Paste 2 Things of Low Sodium Chicken Stock 2 Packs Of Geleton 2 TBS Of Soy Sauce
Instructions
In a large pot add your tomato paste, and let it cook until it becomes fragrant, this should not take very long at all, now we are going to add 2 things of low sodium chicken stock, keeping in mind if you put too much sodium as it reduces it will taste so salty and taste bad so you want to make sure that you have low sodium, and as it cooks scrape the bottom and sides.
Now add your gelatin over the mix and stir it in, and put your heat up to max, and your going to let this simmer until your at 1/6 of where it started, now you want some salt and pepper, I like to use lo-salt or nusalt, as great taste, and little sodium.
Now put your celery, onion, and carrots into the mix and give it a good stir.
This can take up to 2 hours, for us it was 50 minutes, but keep checking and and remember to use your spoon to scrape the crud back into the mix as it adds flavor.
When its reduced to 1/6th of the original size, take it off the heat and add your soy sauce, and mix it in, and let it cool down.
Now for some uses.
You can let this cool and put it into ice cube trays, and then when frozen you can add it into some bags and use them as needed.
To actually use in a frying pan cook your meat as you will, take the meat out of your pan to rest, and then add 2 cubes of your demi glaze and let it melt down add some butter, garlic and scrape the bottom of the pan to add flavor and mix it up good and pour it on top of the meat for your meat sauce.
That is it, an awesome amazing meat sauce, the easiest way to make your demi glaze.
The old way of doing things by making your stock and meat sauce by roasting bones isn’t nessasarily any more, originally, when it was first made there was no gelatin you could buy, so you had to do it the long way.
You can use chicken stock, which is close enough to veil, add some veggies to help, and then use gelatin to replace the bones, and there you go, simple and easy.
This is a unique but great tasting meal, it tastes wonderful, and so easy to make!
Ingredients
2 Cups Of Cooked Sticky Rice 2 TBS OF Dutch Soy Sauce 1 TBS Of Fish Sauce Ground Black Pepper 1 TBS Of Apple Cider Vinegar 1 TBS Of Rice Wine Vinegar 1/2 Cup Of Walnuts No-Salt 1 TBS Of Capers 1 Bottle Of Hoisin Sauce 3 Cloves Of Garlic Minced 1 Large White Onion Chopped 1 Pack Of Chopped Mushrooms 1 Large Daikon chopped
Instructions
In A Large Food Processor add your Dutch soya sauce, fish sauce, apple cider vinegar, and ground black pepper, rice wine vinegar, your walnuts, salt, capers, hoisin sauce, and blend this down really well.
Now into a large pot add some oil, and then add some garlic, and add your ground pork, and you want this with pepper and salt, and cook this down and break it down till its all into a ground consistency.
Add your onions, cook them down a bit then add your mushrooms, season as much you want for taste, add your daikon and mix well, and simmer this for a few minutes.
Then pour your sauce over it mix it up really well.
In a bowl put your sticky rice on the bottom and then a few scoops of the veggie meat mix and stir it up and your good to go!
This one of Aimee’s favorite meals, she absolutely loves this and honestly, after this one, I think I love it too!
Ingreidents
3 Cloves Of Garlic Minced 1 Long Skinny Eggplant Chopped 1 Container Of Mushrooms Chopped 2 Green Peppers Chopped Lo Salt Ground Black Pepper 24 Italian Sausages 1 Pack Of Sour Cream 1 Small Container Of Rakatta Cheese 1 Block Of Cheese grated 1 Can Of Sphetti Sauce 3 Cans Of Crushed Tomatoes 2 Packs Of lasagna noodles
Instructions
To prep take your sauces out of their casings and start to break it down to ground meat consistency.
In a pan with olive oil, add in your garlic, eggplant, mushrooms and green peppers, add in your ground black pepper and lo salt, and start cooking them down not caramelized but just softer, add your sausages that you had just taken out of their casings.
Cook this until the pork is fully cooked, and broken down as much as you can.
In another pot put in your crushed tomatoes and spaghetti sauce add what ever spices you like, oregano, ground black pepper, onion powder, what ever you like, cook this up to it starts bubbling.
Take your sour cream and rakata cheese and mix it together.
Take a casserole dish, and cover the bottom with a small layer of sauce, then with lasagna noodles, more sauce, then meat sauce, grated cheese, and the sour cream cheese mix, and then add another layer, and keep this up until its done.
Cover your lasagna up with aluminum foil and put into a pre heated oven at 350, and then bake for 45 minutes, and then take the cover off and finish up for 15 minutes, leaving sit for another 10 minutes before serving.
