Ingredients

     Biscuits

2 cups flour

1 cup milk

1/3 cup sugar

5 tbsp butter

4 tsp baking powder

1 tsp salt

3 ounces blueberries

     Glaze

1 cup powdered sugar

1/8 cup water

1 tsp vanilla

1/2 tsp lemon juice

2 tbsp honey

          Directions

1.  Place 1 stick of butter into freezer 1 hour prior to starting.

2.  Preheat over to 450.

3.  In a large bowl, mix together salt, sugar, flour, and baking powder. Add cold milk and blueberries.

4.  Remove butter from freezer and break into chunks. Spread chunks evenly over dough. Fold and kneed together.

5.  Place on floured surface and roll until approximately 1/4 to 1/8 inch thick.

6.  Using a biscuit cutter, cut out biscuits and place on pan. Bake for 7 to 12 minutes.

7.  Melt 1 tbsp butter and gently paint top of biscuits.

8.  Mix together powdered sugar, water, vanilla, lemon juice, and honey.  Drizzle over biscuits and enjoy.

          Indgredients

i (2") piece ginger, peeled, finely chopped

4 cloves garlic, finely chopped

3/4 cup beef broth

1/2 cup packed brown sugar

1/3 cup soy sauce

1/4 cup gochujang

2 tbsp toasted seaseme oil

2 tbsp rice vinager

1 tbsp cornstarch

4 lbs beef shoulder, excess fat trimmed off

          Directions

Step 1: In a slow cooker whisk together ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinager, and corn starch. Add beef and mix to combine.  Cook on high until beef is super tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool for 15 minutes.

Step 2: Skim excess fat from surface of sauce, shread beef with 2 forks into bite sized pieces. Stir everything together to combine.

Step 3: Spoon beef and sauce over a plate of rice.  Top with scallions, cilantro, and seaseme seeds.

Enjoy this with a nice glass of wine. and relax.

 

         Ingredients

4 lbs pork shoulder or butt, sliced thinly

2 cups cabbage, sliced julienne

1 cup onions, sliced julienne

1 cup carrots, sliced julienne

3 stalks scallions, slice green part into 3 in. pieces

1 jalapeno, chopped finely (optional)

½ tbsp garlic

2 tbsp gochujang

1 tbsp red pepper flakes (optional)

½ tbsp red pepper powder (optional)

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

1 tbsp corn syrup

Sesame seeds

Black pepper, to taste

Vegetable oil, for sauteing

 

 

 

          Directions

Step 1:  Cut and prepare all ingredients and slice the pork.

Step 2:  Combine gochujang, pepper flakes, pepper powder, soy sauce, sesame oil, sugar corn syrup, sesame seeds, and black pepper.  Mox thoroughly and set aside.

Step 3:  In high heat, sauté garlic and pork in a bit of oil.  Don’t use a lot of oil, just need enough to keep from sticking to pan.

Step 4:  When pork is about 70% done, add veggies and sauce, mix thoroughly.

Step 5:  Stir fry everything for 3 – 5 minutes or until veggies are cooked but still crunchy.

Step 6:  Plate and top with more sesame seeds.  This dish is commonly served over rice or noodles.

Ingredients

1 cup sugar

1 pink lady apple peeled, cored, and cut into quarters.  Any type of apple can be used but pick lady apples give a nice sweet taste.

32 ounces apple sauce

2 eggs

1 tbsp vanilla extract

1 ½ cups flour

1 tsp baking soda

1 tbsp ground cinnamon.  Can add more depending on taste.

1 tsp salt

Cooking Spray or muffin liners

            Directions

Step 1:  Preheat oven to 350.

Step 2:  Using a food processor, blend apple until you have a small chop. (About 20 seconds)

Step 3:  In a large bowl, mix together apples, apple sauce, and sugar until you have an even mixture.

Step 4:  Add eggs and vanilla.  Mix until evenly incorporated.

Step 5:  Add baking soda, cinnamon, and flour (half cup at a time).  Mix until well blended.

Step 6:  Grease your muffin pan or put in muffin liners.  Fill each cup until ¾ full.

Step 7:  Bake for 15 minutes.  Remove from oven and let cool.