Baked Oatmeal

Baked Oatmeal


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Baked Oatmeal
This comes from the Peach Truck in Nashville, Tennessee. Who would enjoy a nutritionist cobbler for breakfast? If so, this is for you.
Prep Time 15 Minutes
Cook Time 50-60 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 50-60 Minutes
Servings
Ingredients
Instructions
  1. Preheat over to 375F
  2. Whisk eggs, milk, cup of honey, walk and baking powder in a large bowl.
  3. Stir in oats, chia and hemp seeds, 3 cups of berries and peaches(mangoes if using).
  4. Pour batter into a lightly greased 9-13 inch baking pan. Top with remaining 1/2 cup berries.
  5. Bake for 50-60 minutes until edges are brown and center is set.
  6. Cool slightly before serving, add more honey if desired.

Pork Stew


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Pork Stew
This hearty pork stew is a staple dish in New Mexico. Cook’s Illustrated offers a simple straightforward version. Following CI’s lead, I made a few changes to this delicious earthy dish.
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Instructions
  1. Toss pork with 1 tablespoon kosher salt together in bowl; refrigerate for 1 hour.
  2. Place chiles in medium bowl. Pour boiling water over chiles, place a small plate over chilies to keep submerged , and let stand until softened, 30 minutes. Set oven to 325F degrees.
  3. Drain chiles and reserve 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, crushed red pepper, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.
  4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2½ hours.
  5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth. Let stand, uncovered, for 10 minutes. Season with salt to taste.

Chinese baby back ribs

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Chinese baby back ribs
Charleston offers many great dinning options as well all know. One thing Charleston lacks is good Chinese food. Nothing says New York Chinese like the reddish sweet and sticky pork ribs. The amazing part of this experiment, you can have juicy perfectly cooked ribs in an hour.
Prep Time 30 Minutes
Cook Time 1 Hour
Passive Time 24 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 Hour
Passive Time 24 Hours
Servings
People
Ingredients
Instructions
  1. Using a blender or food processor add garlic, scallions, hoisin, ketchup, honey, soy sauce, oil, vinegar and five-spice powder. Process until blended well.
  2. Set aside 1/2 cup marinade to finish ribs. Transfer remaining marinade to pan large or sealable bag. Marinate for 6 hours or overnight.
  3. Preheat oven to 400°F with rack in middle. Line a baking pan with foil.
  4. Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40-50 minutes.
  5. Turn on gas grill to high or broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 5 minutes. Serve
Processed with VSCO with fp1 preset

Summer Fruit Tart

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Summer Fruit Tart
This breakfast or dessert has everything one would expect from a summer tart: a buttery crust, a creamy center with colorful fruit topping. It’s completely customizable, add any fruit you desire.
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Instructions
  1. Line a strainer with paper towels and set strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; place in refrigerator for at least 6 hours or overnight. Discard liquid, place yogurt in a med bowl.
  2. Preheat oven to 350 degrees. Pulse the graham crackers in a food processor to get fine crumbs. Add the melted butter, salt and water; pulse until the crumbs are moistened.
  3. Grease a 9-inch tart pan with butter. Press the crumb mixture into tart pan, going up the sides a but. Bake until browned, 9 or 10 minites, a few cracks are not a problem. Let it cool completely
  4. Mix honey and lemon zest to the yogurt. Transfer the yogurt mixture to the crust, spreading it carefully, not to break crust.
  5. Arrange fruit on top, place back in fridge for 4-6 hours. Serve