Cabbage Kimchi Rolls

Cabbage, kimchi, sausage, garlic paste, basil paste, sesame seeds. Use toothpicks to secure the roll and bake for 30 minutes.

cabbage kimchi rolls

Cabbage Kimchi Rolls

Cabbage kimchi roll filling

Mozzarella stuffed Meatballs

 

Cheese Stuffed Meatballs

1 cup of mozzarella cheese balls

1 pound of ground Turkey

1 yellow onion (chopped)

4 cloves of garlic (diced)

1 cup of panko crumbs

1 dash of soy sauce

1 egg

pesto sauce

salt and pepper

In a large bowl mix the ground turkey, egg, and panko. Form meatballs around the mozzarella cheese ball and bake in a oiled pan for 25-30 minutes. Top with pesto sauce.

Coconut Chicken Curry

 

 

 

 

 

 

 

Coconut Chicken Curry

1 tablespoon of olive oil

1 bag of mini potatoes

1 large skinless boneless chicken breast cubed

1/4 cup of shredded carrots

1/4 cup of pea snaps

1 slab of butter

1 cup of sliced mushrooms

1 bunch of basil

2 Tablespoons of sun dried tomatoes

1 cup of coconut milk

1/2 jar of green curry sauce

1 small tub of sour cream

1 lime sliced

 

Salt and Pepper

In a large skillet heat and add the olive oil then the mini potatoes. Cut up the chicken and add that to the skillet with salt and pepper. Stir in the carrots and pea snaps and cook on medium heat for ten minutes. Add in the butter, basil and mushrooms. Add the coconut milk, green curry sauce, sour cream, tomatoes, and salt and pepper to taste. Garnish with a lime wedge. Simmer for ten minutes on a low heat. Serve with rice.

 

Barbeque Pork

 

Pork Cuts

 

 

1. Canadian-style bacon (Roast, broil, pan-broil, pan fry)

2. Loin Chops (Braise)

3. Smoked shoulder butt (roast, cook in liquid, broil, pan-broil, pan-fry)

4. Sliced Bacon(Broil, pan-broil, pan-fry)

5. Half Ham (butt end roast, cook in liquid)

6. Half ham (shank end roast, cook in liquid)

7. Center ham slice ( Broil, pan-broil, pan-fry)

8. Spareribs (Roast, braise, cook in liquid)

 

Tender ribs for finger-eating, cristy skillet-fried bacon, luscious rotisserie ham-all make pork a barbecue favorite. Be sure to cook fresh pork till well done-no pink.

Smoky Barbecued Ribs

3 pounds ribs, cut in pieces

1 to 2 tablespoons of liquid smoke

1 cub of BBQ Sauce

1/4 cup Worcestershire sauce

1/4 cup of lemon juice, fresh, frozen or 1 lemon sliced

1 teaspoon of salt

1 teaspoon of chili powder

1 cup of water

1 teaspoon of celery seed

Place ribs in a shallow pan, meaty side up. Brush with liquid smoke. Roast in a very hot oven 450 degrees for 30 minutes. Combine the remaining ingredients; heat to boiling and pour over ribs.

Continue baking in moderate oven at 350 for 1 hour, of till tender. Baste with sauce every 15 to 20 minutes. A tablespoon or two of liquid smoke gives their extra special flavor. Makes 4 servings.

 

 

 

 

 

 

Irish Stew

Carrot, potato, Irish Brisket, Cabbage, beer, Spices

Easter Recipes

Easter Chick Cake Pops

Irish Brisket

IRISH BRISKETT

1 Pkg. Beef brisket

1 head of Cabbage

7 Potatoes

1 pk. Baby Carrots

1 Onion Shallot

5 Cloves of Garlic

4 Celery stalks

Kosher Salt & Pepper to taste

Spices (Coriander, basil, herbs)

3 Tablespoons of Olive Oil

1 cup of water

1 Large Roasting Pan

1 tablespoon of Garlic Powder

Rinse and slice vegetables. Spread the vegetables celery and carrots on the bottom of the roasting pan and drizzle with the olive oil. Sprinkle Kosher salt on top. Season the Corned Beef Brisket with the salt, pepper, garlic powder, coriander and spices. Lay the meat on top of the vegetables and add the cabbage on top. Roast in the oven on 200 degrees for 2 hours.

Bacon Wrapped Jalapeno Poppers

INGREDIENTS:

2 Large Jalapenos

1/4 cup cream cheese

1/4 cup shredded cheddar cheese

4 strips of bacon or prosciutto

Rinse and slice the jalapeno lengthwise. Deseed and rinse the insides and pat dry. In a small bowl mix the cream cheese and the shredded cheddar cheese together. Spoon the cheese mixture into the jalapeno and wrap with bacon. Bake on 350 for 20 minutes. Cool for 5 minutes.

Chilli Mango

Select ripe mango. Peel and slice the mango. Sprinkle Chilli powder on top. Cover and refrigerate for a half hour. Eat and enjoy!