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Tuesday, December 1, 2020

Asian Shrimp Stir Fry


An authentic Asian inspired shrimp stir fry, super flavorful and simple to make.

  • Shrimp
  • Sliced Red Chile Peppers
  • Sliced Green Peppers
  • Matchstick Carrots
  • Sliced White Onions
  • Sliced Yellow Peppers
  • Hoisin Sauce
  • Sesame Oil
  • Ground Ginger
  • Ground Fennel
  • Rice Wine Vinegar
  • Chinese Five Spice
  1. Heat a large pan on medium high heat and add some sesame oil. Toss in your peppers, onions, and shrimp.
  2. Pour in some hoisin sauce and rice wine vinegar, mix well.
  3. Liberally season with Chinese five spice, ground ginger, and ground fennel, mix well as you stir fry, serve and enjoy!

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Spicy Hoisin BBQ Meatloaf


A Delicious & Juicy Meatloaf, Beautifully Seasoned With An Asian inspired Spicy BBQ Sauce.


  • Ground Beef
  • Diced Onions
  • Milk
  • 1 Beaten Egg
  • Bread Crumbs
  • Liquid Smoke
  • BBQ Sauce
  • Hoisin Sauce
  • Red Pepper Flakes
  • Salt and Pepper
  • Garlic Powder


  1. Preheat your oven to 450 degrees.
  2. In a large bowl mix together your ground beef, diced onions, some milk, your beaten egg, bread crumbs, liquid smoke, salt, pepper, and garlic powder. mix well and form into a loaf.
  3. Mix together in a bowl some bbq sauce, hoisin sauce, and red pepper flakes, set aside. Spray a non'stick baking dish with some pam or crisco. Place your sprayed pan in the oven for about 4 minutes to get the oil hot.
  4. Place your loaf in your pan, spread on a even layer of your hoisin bbq sauce. Bake your meatloaf for about 50 minutes, or until cooked through, depending on the thickness. Occasionally spread more of your hoisin bbq sauce on your meatloaf as it cooks. Enjoy!

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Vibrant, Fragrant, Japanese Udon Noodle soup with mesquite Pork, mushrooms, and peppers. Enjoy!


  • Udon Noodles
  • Beef Broth
  • Minced Ginger
  • Minced Garlic
  • Miso Paste
  • Soy Sauce
  • Salt and Pepper
  • Sesame Oil
  • Mesquite Seasoning
  • Pork Chop
  • Yellow and Red Pepper
  • Button Mushrooms
  • Green Onions


  1. Cook your udon noodles according to packaged instructions, drain and set aside.
  2. Put sesame oil, soy sauce, and mesquite seasoning in a large ziplock bag. Stab holes in your pork chop on both sides so the marinade can penetrate. Put your pork chop in your ziplock bag along with your marinade and marinate in the fridge for about 30 minutes.
  3. Heat a pan on medium high heat and add some sesame oil. Sear your pork chop on both sides for about 7 minutes on both sides or until there is no pink inside, periodically turning so it doesn't stick and burn. take out, set aside to rest.
  4. Heat another pan on medium high heat and add some sesame oil. Slice your button mushrooms and peppers. Season your mushrooms and peppers with salt and pepper. Cook your mushrooms while turning and flipping for about 5 minutes. Take out and set aside.
  5. In that same pan on medium high heat add a little more sesame oil. Cook your minced garlic and minced ginger for about 3 minutes while stirring. Add your miso paste, soy sauce, and a nice amount of beef broth. Turn your heat down to simmer. Simmer while stirring for about 5 minutes.
  6. Add your noodles to the pan mix well and continue to simmer for about 1 minute. Garnish with some chopped green onion.
  7. Pour your noodle soup into a bowl. Slice your pork chop and plate like so, along with your peppers, mushrooms, and some 3 inch long cut green onions. Enjoy!

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