3.5-4.5kg/ 5-7lb pork butt / pork shoulder
Sweet Baby Ray's barbecue sauce (or your own chosen barbecue sauce)
water
Rub:
3 tbsp brown sugar
1 tbsp paprika powder
1 tbsp garlic powder
2 tsp onion powder
2 tsp mustard powder
1 tsp cumin powder
1 tbsp salt
1 tsp black pepper
1. Mix the Rub together, then rub all over the pork.
2. Place in a slow cooker, pour over water until water fills half of the pork. Slow cook on low for 8 hours. Pork should be tender enough to easily shred.
3. Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
1 Tbsp. (or more) vegetable oil
2 lb. beef chuck stew meat, cut into 1" cubes
1 medium yellow onion, chopped
2 carrots, peeled, cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 cups low-sodium beef broth
1 cup red wine
1 Tbsp. Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 lb. baby potatoes, halved
1 cup frozen peas
1/4 cup chopped fresh parsley
1. In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on
all sides, about 10 minutes. Transfer beef to a plate.
2. Coat the bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes;
season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes.
Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves.
Bring to a boil, then reduce heat to medium-low and bring to a simmer;
season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
3. Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
4. Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
5. Divide stew among bowls. Top with parsley.
500 g (1 lb 2 oz) regular minced (ground) beef
½ cup (30 g) panko breadcrumbs
1 egg
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
2 tbsp olive oil
1-2 tbsp water (optional)
4 brioche rolls, halved and toasted
4 slices gouda cheese or burger cheese slices (see note 1)
2 tomatoes, finely sliced
1 red onion, finely sliced
1 little gem lettuce, leaves picked and washed
1. Make the burger patties-To a large bowl, add the beef mince, breadcrumbs, egg, Worcestershire sauce, ketchup, salt and pepper. Use your hands to combine well.
2. Divide the mixture into 4-6 portions, then use your hands to form patties. Their size ideally needs to be just bigger
than the burger buns you are using as the patties will shrink slightly as they cook.
3. Use your thumb to make an indent in one side of the patty. This helps the patties keep their shape during cooking.
4. Cook the burger patties-Heat the olive oil in a heavy-based frying pan over medium-high heat. Cook the burger
patties for 10-12 minutes, turning once halfway through.
5. Add the water to the pan in the last 2 minutes of cooking. This step is optional, it allows you to scrape up all of the delicious sticky bits in the base of the pan
and they cling to the outside of the patties = more flavour! For a delicious chargrilled result, you can cook
the patties in a chargrill pan or cook them on a barbecue plate.
6. Heat the plate to medium-high, spray the plate with oil just before cooking and cook the patties for 10-12 minutes, turning once halfway.
7. Assemble and serve-Serve the brioche buns topped with burger patties, cheese,
tomato, red onion, gherkins, lettuce, and any other toppings of your choosing.
For the pot pie filling:
1 stick unsalted butter, sliced
1 medium (1 1/2 cups) white onion, diced
3 stalks (1 1/4 cups) celery, diced
3 cloves garlic, minced
1/2 cup all purpose flour
3 cups chicken stock
1/2 cup whole milk
1 rotisserie chicken, meat shredded or diced
2 cups frozen peas & carrots blend, thawed & drained of excess water
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried sage
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the puff pastry topping:
1 sheet puff pastry, thawed in the fridge
1 large egg yolk
1 tablespoon cold water
1. In a Dutch oven over medium-high heat, melt the butter, then add the onion, celery, & garlic. Stir & sauté the vegetables until they become translucent.
2. Reduce heat to medium & sprinkle the flour over the veggies and fat in the pot. Stir the flour into the veggies to create a roux,
then cook the mixture for 1 min to remove the raw, floury taste. The roux should look pale yellow & leave a thick coating on the vegetables.
3. Make the gravy: In a small bowl or large liquid measuring cup, combine the chicken stock and milk. Stir the roux-coated vegetables while
adding chicken stock-milk mixture to the veggies.
4. Once all liquid has been added, simmer gravy until it thickens. The gravy will go from a thick, paste-like consistency to a smooth gravy.
5. When the gravy has thickened, fold in the chicken, peas and carrots, plus the rosemary, thyme, and sage. Stir to completely coat the chicken and veg in the gravy.
6. Pour the filling into a 9x13-inch baking dish and allow it to cool for 15 minutes.
7. Roll out puff pastry dough and egg wash: On a lightly floured surface use a rolling pin to roll out the sheet of puff
pastry into an 11 x 15-inch rectangle ⅛-inch thick. In a small bowl, whisk together the egg yolk and water to make an egg wash.
8. Lay the rolled sheet of puff pastry on baking dish. Brush surface of pastry with the egg wash & fold any excess dough over the top to make a crust.
Crimp edges as you would pie dough, then brush the fluted edge with more egg wash. Sprinkle salt over the surface of
the dough, then use a knife to cut small slits in the surface to act as vents.
9. Bake the pot pie at 400°F for 20-25 minutes, then allow for 15 min cooling before serving.
ground turkey (1 lb)
can of chili beans
tomato juice
chili powder
macaroni
¼ white onion (per lb) chopped into little pieces
(optional) one cup of jasmine rice
1. (optional) wash jasmine rice and let cook in rice cooker
2. cut the onion into little chopped pieces
3. put stovetop on medium heat
4. put ground turkey and onions in pan
5. brown it & crush meat until all browned
6. when meat is fully cooked, change stovetop to low & add entire can of chili beans (including juice) & stir
7. add at least 2-3 tablespoons chili powder (until desired red color)
8. shake tomato juice then add ¼-½ can of tomato juice (add more if want it soupier)
9. stir and let it simmer on low for at least an hour
10. 15-20 minutes before you eat, turn stovetop to medium & add macaroni
***stir constantly to avoid macaroni sticking to bottom for 8-10 minutes (until macaroni is soft & doubled in size)
11. Serve and enjoy - optional: pour chili over rice.
3 boneless skinless chicken breasts approx 1 pound
1 medium onion
1 lime
3 bell peppers red, yellow, green or orange
3 tablespoons olive oil divided
1 teaspoon chili powder
¾ teaspoon salt divided, more to taste
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon cumin optional
1. Cut onion into slivers & slice peppers.
2. In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon
salt. Cut chicken into strips and toss with the spice mixture.
3. Preheat 1 tablespoon of olive oil over medium high. Add ½ of the chicken and cook until just cooked,
about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
4. Set chicken aside and add 1 tablespoon of oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in
sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes
or just until hot. Add chicken back to the pan and stir to combine.
5. Squeeze additional lime overtop and serve over tortillas
½ medium onion diced
1 teaspoon butter
2 eggs
¾ cup milk
¾ cup Italian bread crumbs or seasoned breadcrumbs
2 pounds lean ground beef
1 tablespoon ketchup or chili sauce
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon kosher salt more to taste
½ teaspoon black pepper
Meatloaf Sauce
½ cup chili sauce see note
½ cup ketchup
2 tablespoons brown sugar optional
1. Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
3. In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
4. Add the ground beef, cooked onions, 1 Tablespoon ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
5. Form 1 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
6. While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using) to make Meatloaf Sauce.
Spread mixture over the meatloaf and bake for an additional 15-30 minutes
or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
7. Let the meatloaf rest for 10 minutes before slicing and serving.
12 ounces boneless pork chops or pork tenderloin, cut into ½-inch strips
1 tablespoon cornstarch
2 tablespoons vegetable oil divided
4 cups mixed vegetables
4 cloves garlic minced
1 teaspoon minced fresh ginger
⅔ cup pineapple chunks reserve juice for sauce
Sauce:
⅓ cup water
⅓ cup pineapple juice from pineapple chunks above, or orange juice
¼ cup less sodium soy sauce
2 tablespoons brown sugar
½ teaspoon sriracha optional
1 teaspoon toasted sesame oil
1 tablespoon cornstarch for slurry
1. Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
2. Combine all sauce ingredients except cornstarch and set aside.
3. until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
4. Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or
until fragrant. Remove the vegetables from the pan.
5. Add the stir fry sauce and bring to a simmer.
6. Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
7. Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
8. Serve with rice or noodles.
1 pound lean ground beef
1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
1 cup canned black beans drained and rinsed, optional
Salad:
6 cups chopped romaine lettuce or iceberg lettuce, chopped
1 cup diced fresh tomatoes
1 cup shredded cheddar cheese
1 avocado diced
1 cup tortilla chips
½ cup salsa
½ cup sour cream
toppings as desired olives, bell peppers, jalapenos, red or green onion
1. In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
2. Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.
3. Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat
mixture, tomatoes, cheese, avocado, and desired toppings.
4. Top with tortilla chips, salsa, and sour cream.