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HOISIN PORK

2 Lbs. Pork Should or Pork Butt 1/2 tsp. Salt 1/4 Cup Soy Sauce 1/4 Cup  Hoisin Sauce 2 Tbsp. Saoxing Wine or similar 2.5 Tbsp. Honey 3 Cloves of Garlic, grated 1 Inch of Ginger, grated 1 tsp. Chinese 5 Spice Powder 1 tsp. red food dye (optional) Oil Spray Cut the pork into 1.5 inch thick stripes.  Sprinkle with the Salt. In a medium bowl, whisk together the Soy and Hoisin Sauces, the wine, honey, garlic, ginger and red dye if using.  Reserve about 3 Tbps. of the marinate for basting. Place the pork in the bowl with the marinate and cover.  Let it rest for at least 3 hours, but overnight is even better. Preheat the air fryier at 400 degrees. Spray the air fryier basket with the oil spray.  Arrange the pork in a single layer.  Air fry for about 18-20 minutes, flipping the pork about 1/2 time of the cooking time (about 10 minutes).  Baste with the reserved marinate at least 2 times. When ready, transfer the pork to a cutting board and let it rest for abo...
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GREEN ENCHILADA CHICKEN SOUP (CROCK POT)

1.5 LBS. SKINKESS CHICKEN BREASTS 1 (10 OZ.) CAN GREEN ENCHILADA SAUCE 1 CUP CHICKEN BROTH 1 CUP DICED GREEN BELL PEPPER 1 CUP DICED ONION 1 CUP DICED TOMATOES 1 (4 OZ,) CAN DICED GREEN CHILES  2 CLOVES GARLIC, MINCED 1 Tsp. GROUND CUMIN 1 Tsp. DRIED OREGANO SALT TO TASTE 1 CUP SHREDDED CHEDAR CHEESE 1/4 CUP CHOPPED FRESH CILANTRO Start by putting the chicken breast to the bottom of the crock pot, season with salt, oregano and cumin, add the chicken broth, the green enchilada sauce the green chiles and the vegetables. Cook on Low for 6-8 hours or on High for 3-4 until chicken is cook and tender.  About 1/2 hour before finish cooking, shred the chicken, add the cheese and the cilantro.  Cook until cheese is full melted.
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Classic Lemon Fluff

6 OZ PACKAGE LEMON JELL-O 2 CUPS BOILING WATER 8 OZ CREAM CHEESE 20 OZ. CRUSHED PINNEAPPLE 16 OZ. COOL WHIP Disolve the jello in the boiling water, stirring until completely dissolved. Add the cream cheese to the gelatin, beat using a hand mixer until well incorporated and mixed. Stri in the crushed pinneaple with the juice, until well combined Finally add the cool whip and fold  until mixture is fluffy and light. Refrigerated for about 2 hours,
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Protein Coffe Ice Cream

 1/2 cup Geek Yogurt 1 shot espresso 1 - 2 Tbsp. Honey 1/4 Cup Milk Blen in freezer until cream and smoothie.  Freeze for 1 -2 hours.
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Cherry Chocolate Ice cream

 1 CUP FROZEN CHERRIES 1 TBPS. COCOA POWDER 1/2 CUP GREEK YOGURT 1 TBPS. HONEY Put in a blender until smooth and creamy. Freeze for about 1- 2 hours.
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Turkish Pasta

 2 Medium Eggplants, cut in half 4-6 Tomatoes, cut in half 3 Garlic Cloves, skin removed 2 Peppers, green or red, diced 1 small onion, diced 2 Tbsp. Olive oil 1 Tbsp. Butter 1/4 cup of  Heavy Cream 1/2 tsp. Onion Powder 1/2 tsp. Garlic Powder 1/2 tsp. Paprika Salt and Pepper to taste In a large sauce pan, over medium high heat, melt the butter with the olive oil.  When oil is hot, add the eggplants, flat side down, reduce heat to medium and cook for about 10 minutes.  Add the tomatoes, also, flat side down, together with the garlic, peppers and onions.  Let it cook until the tomatoe's skin stars breaking. Remove the skin off the tomatoes and the eggplants.  With a potatoe masher or with a fork, mash up all the vegetables.  Add the heavy cream, stir and add the Garlic, onion powders and Paprika.  Season with salt and pepper. Add cooked pasta of your choice, stir and serve with Parmesan cheese.
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NO FOLD BLANKET DUMPLINGS

OUTSIDE 24 DUMPLING WRAPPERS 2 Tsp VEGETABLE OIL 2/3 CUP WATER FOR THE FILLING  1 LB. POIJND GROUND PORK OR CHICKEN  4 GREEN ONIONS, FINELY CHOPPED 1 1/2 TBSP SOY SOUCE 1 1/2 TBSP GRATED FRESH GINGER 1 TBSP TOASTED SESAME OIL 1 CLOVE GARLIC, MINCED 1 Tsp. CORNSTARCH 1/2 BLACK PEPPER FOR SERVING DUMPLING SAUCE, CHLI CRISP (OPTIONAL) SESAME SEEDS FOR THE FILLING: Combine the por, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch and pepper in a medium bowl, Mix well to combine For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate, place one dumpling wrapper over each mound like a blanket.  Gently squeeze it to tuck it around the filling so it ahears to the top and sides, leaving the bottom unwrapped. Preheat a large non-stick skiller over medium heat and add the vegetable oil.  Add the dumplings, make sure there is space between each one.  Pour the water into the skillet around the dumplings, cover and steam for 6 to 8 minutes, u...
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