Recipes

Pork Ramen

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 pound shredded pork shoulder
  • 5 cups water
  • 1/3 cup miso paste (to taste)
  • 1 tbsp bonito soup stock (to taste)
  • 1 tsp red pepper flakes chilli sauce (to taste)
  • Firm tofu cut into cubes
  • Green onions, chopped
  • Whole kernel corn
  • 2 soft boiled egg
  • Fish cake, sliced
  • 16 ounces ramen noodles (I like frozen ramen noodles)

Directions:

  1. Cook and shred a pork shoulder. I like to use left over pork roast.
  2. Create the stock by adding the water to a large stock pot. Add the miso soup base, bonito soup stock and the red pepper flakes or a Japanese chili paste. Bring to a boil and stir to incorporate the soup bases.
  3. When the soup base is boiling, add the ramen noodles and boil for about 2 minutes. Cooking time will vary depending on the type of noodle your using.
  4. To soft boil the egg, bring a pot of water to a boil and gently add the egg to the boiling water. Boil for about 7 minutes, remove the egg and plunge into an ice bath to stop the cooking.
  5. To assemble the ramen, divide the ramen stock and noodles between four bowls.
  6. Top the ramen with shredded pork shoulder, tofu, green onions, whole kernel corn and the sliced fish cakes. Enjoy!

*Ramen is created to use a variety of ingredients. Use any toppings you would like being sure you have lots of textures and color.*

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Apple Pie

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Avocado Toast with Bacon, Eggs, and Tomatoes

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 avocados, pit and flesh removed
  • 1/3 cup chopped basil
  • 1/4 cup chopped onion
  • 1 cup garbanzo beans
  • juice of one lemon
  • Eggs
  • Bacon
  • Tomatoes

Directions:

  1. Fully cook the bacon and drain to remove excess fat. I like to place them on a paper towel to help absorb excess fat.
  2. Slice the tomatoes and set aside.
  3. Cook for eggs sunny side up and set aside.
  4. In the bowl of your food processor, combine the avocado flesh, basil, onions, and garbanzo beans. Pulse until combined and smooth.
  5. Toast your favorite 7 grain bread and spread the avocado mixture over the toast.
  6. Top each avocado toast with your favorite topping or use the prepared bacon, tomato and egg. Serve and Enjoy!

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Avocado Shrimp Zucchini Alfredo

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Lemon Bars

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Campfire Dinners

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Baked Nachos

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Tropical Parfait

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Baked Oat-Crusted Chicken Fingers with Sweet Mustard Sauce

Recipe and Photo Courtesy of The American Heart Association

Ingredients:

  • 2 cups quick cooking oats
  • 3 tsp Italian seasoning blend, sodium free
  • 2 tsp garlic powder
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 3/4 cup whole wheat panko breadcrumbs
  • 3 large egg whites
  • 2 tbsp water
  • 1 1/2 cup fat-free sour cream
  • 2 tbsp yellow mustard
  • 2 packets no-calorie sweetener (about 1/2 tsp)
  • 1 to 2 tsps prepared horseradish (optional)

Directions:

  1. Preheat the oven to 450 degree’s F. Place a wire baking rack onto a medium-sized baking sheet’ coat the baking rack with cooking spray.
  2. Into the bowl of a food processor, add oats, Italian seasoning, garlic powder, salt, and pepper. Pulse until finely ground, about 30 seconds 1 minutes. Transfer oats to large re-sealable bag and add in the panic breadcrumbs. Seal the bag and gently shake to combine.
  3. Into a shallow dish, add egg whites and water. Whisk together with a fork to combine.
  4. Bread each chicken tender: Working 2 to 3 chicken fingers at a time, add into the oat mixture, coating both sides; dip into the egg whites making sure to let excess liquid drip off, and then dredge again in the oat mixture. Place on the prepared baking sheet. Repreat until all the chicken tenders are coated.
  5. Bake in the oven until chicken is fully cooked and crust is golden and crunchy, around 20 minutes. To check for doneness, cut into the thickest chicken tender to make sure there is no pink.
  6. Meanwhile. in a small bowl, add sour cream, mustard, Splenda (optional) horseradish. Thoroughly mix together with a spoon.
  7. Remove chicken tenders from the oven, let cool slightly, and serve with the sauce.

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Corn Bread Muffins with Hot Dogs and Tomato Roasted Pepper Jam

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