Asian Pork Noodle Bowl

Asian Pork Noodle Bowl

1/2 c. Tamari Sauce
1/2 c. Light Brown Sugar
2 TBLS Rice Vinegar
1 TSP. Fresh Ginger, Chopped
1/4 TSP. Crushed Red Pepper
1 TSP. Chinese 5 spice
2/12 LB Pork Shoulder
1 Red Peppers, Sliced
1 Small Onion, Sliced
1/2 c.snow peas
1 TBLS Toasted Sesame Oil 
1 PKG Sobo Noodles

1. In a small bowl combine Tamari, brown sugar, vinegar, ginger, Chinese 5 spice and crushed red pepper Stir well. Place pork shoulder into a slow cooker, pour mixture over the pork and cook on high for 4-6 hours. 
2. 15 minutes before serving, cook noodles according to package. In a medium skillet heat oil saute vegetables, spoon in 2-3 TBLS of broth from pork mixture into the vegetables. Shred pork and build bowl.     

-To build bowl place noodles in bowl, top with pork and vegetables spoon in broth and serve-

Risotto

Basic Risotto

1 Cup Arborio Rice

1 Cup White Wine

1 TBLS Olive Oil

1 TBLS Butter

1/2 Onion, Finely Chopped 

1/4 Cup Parmigianino Cheese, Shredded

32 OZ Low Sodium Chicken Broth

• In a medium sauce pan over medium heat bring chicken stock to a low boil, reduce heat to low and continue simmering.
• In a separate saucepan heat olive oil add onion and sauté until translucent about 2-3 minutes. Add Arborio rice, toast rice for 2 minutes, add wine bring to a simmer and continue simmering until wine is reduced by half. 
• Ladle in 2 spoons of chicken stock, stir rice until most of the chicken broth is absorbed. Once most of the broth is absorbed repeat the process until rice is cooked al dente. Stir in butter and cheese, let sit for 2 minutes and serve.  

Best Spinach Ever

4-5 Cloves of garlic, sliced
3 TBLS Olive oil
1 TSP Crushed red pepper
1 PKG Bagged Spinach

• Heat olive oil over low-medium in a medium sauce pan. Add sliced garlic, sauté garlic for 3-4 mins or until lightly golden brown. Remove garlic and set aside.
• Add crushed pepper to oil , sauté 2-3 mins. Add spinach to pan , cover and cook spinach until wilted 5-10 minutes. Keep warm until ready to serve.

Shrimp Scampi

Shrimp Scampi

1-LB Shrimp, Peeled and Deveined 

1- TBS Olive Oil

1- Stick Butter

1- TBS Garlic, Minced

1- TBS Parsley, Dried

1- Lemon, Juiced and Zested

1- Cup White Wine

1- TSP Onion Powder

1. In a medium skillet over medium-low heat, heat 1 TBS olive oil and one stick of butter. Heat until butter is melted. Careful not to burn the butter. Add shrimp and cook until pink. 
2. Add lemon juice along with the zest. Add garlic continue cooking for another 2-3 minutes stir continuously careful not to burn the garlic. Add 1 cup of white wine , parsley and onion powder. Continue cooking for another 2-3 minutes or until wine is reduced by half season with salt and pepper to taste. 
3. Serve over risotto or your favorite pasta. 

Click here for link to Risotto: http://homechef-foodieatheart.blogspot.com/2013/06/risotto.html