Spicy Pork Noodles

 Ingredients:

1 (1-lb ) pork tenderloin, thinly sliced

1 T. oil

¼ C. brown sugar

½ C. soy sauce

1 to 2 T. chili garlic sauce

3 (3-oz) packages ramen noodles, any flavor

3 green onions, sliced

Directions:

1. Open ramen noodles and discard flavor packets. 
2. Cook ramen noodles in boiling water for 3 minutes; drain and set aside.
3. While noodles are cooking, heat oil over medium-high heat in a large skillet. 
4. Add pork tenderloin and cook until starting to brown.
5. Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. 
6. Reduce heat and simmer for 5 minutes.
7. Add cooked noodles to skillet and toss to coat. 
8. Sprinkle with green onions.

Big Mac Sauce

Ingredients:

1/2 C. mayonnaise

2 T. dill pickle relish 

1 T. finely minced onion

2 T. ketchup

2 t. yellow mustard

1 t. white vinegar

1 t. granulated sugar

1/2 t. paprika

1/4 t. salt

1/4 t. garlic powder

1/4 t. onion powder

Directions:

1. Place all of the ingredients in bowl and stir to combine. 
2. Cover and refrigerate for at least 2 hours before serving. 
3. Shake or stir before serving. 

Will keep for up to 2 weeks.

Pickled Beets and Eggs

 Ingredients:

6 eggs

1 (15 ounce) can sliced beets with liquid

½ C. white vinegar

½ C. white sugar

½ C. water

Directions:

1. Place eggs in a saucepan and cover with cold water. 
2. Bring water to a boil and immediately remove from heat. 
3. Cover and let eggs stand in hot water for 10 to 12 minutes. 
4. Remove from hot water, cool, and peel. 
5. Place eggs in a glass or plastic container.
6. Combine beets, vinegar, sugar, and water in a saucepan. 
7. Bring to a boil; stir until sugar is dissolved. 
8. Pour over eggs.
9. Cover and chill for 4 hours to overnight.

Cast Iron Carrots with Curry

 Ingredients:

3 T. coconut oil

2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick 

1/2 t. salt 

1/2 t. ground black pepper 

1 t. curry powder 

1/4 C. roughly chopped fresh cilantro 

Directions:

1. Heat a large, heavy skillet over medium-high heat and add the coconut oil. 
2. When hot, add the carrots in an even layer to maximize contact with the pan. 
3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. 
4. Add the curry powder and mix to combine. 
5. Scatter the cilantro over the top and serve.

Nilla Wafer Crust

 Ingredients:

60 Nilla wafers

1/4 C. granulated sugar

1/3 C. butter, melted

Directions:

1. Preheat oven to 350F. 
2. Lightly spray a pie plate with cooking spray and set aside.
3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
5. Pres the crumbs firmly into the pie plate and up the sides.
6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
7. Let cool completely on a wire rack before filling.

Hamburger Buns

 

Ingredients:

3 T. warm whole milk, between 105° and 120°F

1 C. warm water, between 105° and 120°F

2 ¼ t. (1 packet) instant yeast

2 ½ T. granulated sugar

1 large egg, at room temperature, slightly beaten

3 C. - 3 C. + 3 T. bread flour, approximately

⅓ C. all-purpose flour

1 ½ t. fine salt

3 T. unsalted butter, at room temperature

For tops:

1 large egg beaten with 1 tablespoon water

Sesame seeds, optional

Directions:

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
2. Add the flour to the bowl, and mix until incorporated. 
3. Mix in the salt and butter. 
4. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky).
5. Transfer the dough to a lightly oiled bowl. 
6. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
7. Line two baking sheets with parchment paper. 
8. Divide the dough into 8 equal parts. 
9. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. 
10. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. 
11. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
12. Preheat the oven to 400°F. 
13. Brush the tops of the buns lightly with the egg wash. 
14. Sprinkle with sesame seeds. 
15. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. 
16. Transfer to a rack to cool completely.

Serve or store in an airtight container in the freezer for up to one month. 

Peppermint Bark

 

Ingredients:

12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)

6 oz. semi-sweet or bittersweet chocolate, coarsely chopped

1 1/2 t. vegetable oil or coconut oil, divided (1/2 t. per layer)

1/2 t. peppermint extract, divided (1/4 t. per layer)

2–3 regular-size candy canes, crushed

Directions:

1. Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. 
2. Bottom layer:  Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. 
3. Add 1/2 teaspoon of oil. 
4. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. 
5. Once melted, stir in 1/4 teaspoon peppermint extract. 
6. Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. 
7. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
8. Middle layer:  Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. 
9. Add 1/2 teaspoon of oil. 
10. Repeat melting, just as you did with the white chocolate. 
11. Once melted, stir in remaining 1/4 teaspoon peppermint extract. 
12. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. 
13. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
14. Top layer:  Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. 
15. Add last 1/2 teaspoon of oil. 
16. Repeat melting, just as you did with the other layers. 
17. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) 
18. Sprinkle evenly with crushed candy canes. 
19. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.
20. Refrigerate the bark until completely set, about 1 hour. 
21. Once hardened, remove from the pan and peel off the foil or parchment. 
22. Break or cut into pieces as large or as small as you want. 
23. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.
24. Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.