Mohi Chan

MOMOFUKU'S PULLED PORK is a tasty dish that is slow-cooked to perfection and has a sweet and salty rub. It can be used for many things and is great on sandwiches or tacos.

Ingredients: 1 bone-in pork shoulder about 5-7 pounds. 1 cup white sugar. 1 cup plus 1 tablespoon kosher salt. 7 tablespoons brown sugar. 1 tablespoon plus 1 teaspoon pink curing salt.

Instructions: To make the rub, put white sugar, brown sugar, pink curing salt, and 1 cup of kosher salt in a bowl. Spread the pork shoulder out on a baking sheet with a lip and rub it all over with the rub. Press the rub into the meat to make it stick. It's best to put the pork shoulder in the fridge overnight or for at least 6 hours. Start by heating the oven up to 300F 150C. Take the pork out of the fridge and let it warm up in the room. In a roasting pan, put the pork. Cook it in a hot oven for about 6 hours, or until the internal temperature reaches 190195F 8890C. After cooking, give the pork 30 minutes to rest. Take out the bone and extra fat. Use two forks to shred the meat. You can put the pulled pork on sandwiches, tacos, or any other dish you like. Have fun!

Prep Time: 30 minutes

Cook Time: 360 minutes

A smooth and tasty potato soup made with fresh dill that is cooked to perfection in a crock pot.

Ingredients: 6 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup water. 1 cup milk. 1/4 cup chopped fresh dill. Salt and pepper to taste. 1/4 cup sour cream optional, for garnish.

Instructions: In a crock pot, combine diced potatoes, chopped onion, minced garlic, vegetable broth, and water. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. Use an immersion blender to blend the soup until smooth. Stir in milk and chopped fresh dill. Season with salt and pepper to taste. Serve hot, optionally garnished with a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

A delicious and wholesome broccoli, chicken, and quinoa bake that combines the nutty flavor of quinoa with the richness of chicken and the goodness of broccoli. Perfect for a hearty and nutritious meal!

Ingredients: 1 cup quinoa. 2 cups broccoli florets. 1 lb chicken breast, diced. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups chicken broth. 1 cup milk. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. Rinse quinoa under cold water and drain. In a large mixing bowl, combine quinoa, broccoli, chicken, cheddar cheese, Parmesan cheese, breadcrumbs, garlic, thyme, rosemary, salt, and black pepper. In a separate bowl, whisk together chicken broth and milk. Pour the liquid mixture over the quinoa mixture and stir to combine. Transfer the mixture to a greased baking dish. Drizzle olive oil over the top and cover the dish with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the liquid is absorbed. Let it cool for a few minutes before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Easy Skillet Nachos make a tasty and speedy appetizer or snack. These are ideal for game day or any informal get-together because they are packed with melted cheese, seasoned ground beef, and beans.

Ingredients: 1 pound ground beef. 1 small onion, finely chopped. 1 bell pepper, diced. 1 jalapeo pepper, finely chopped optional for extra heat. 1 packet of taco seasoning mix. 1 15-ounce can of black beans, drained and rinsed. 1 15-ounce can of diced tomatoes, drained. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 bag of tortilla chips. Sour cream for serving. Guacamole for serving. Salsa for serving. Fresh cilantro leaves for garnish.

Instructions: In a large skillet, cook the ground beef over medium-high heat until it's browned and crumbled. Drain excess fat if necessary. Add the chopped onion and bell pepper to the skillet. Cook for a few minutes until the vegetables start to soften. Stir in the optional jalapeo pepper if you want some extra heat. Sprinkle the taco seasoning mix over the beef and vegetable mixture. Add a little water and stir until everything is well combined and the mixture thickens slightly. Add the drained black beans and diced tomatoes to the skillet. Stir and let it simmer for a few more minutes until heated through. Spread the tortilla chips evenly over the skillet, on top of the beef and bean mixture. Sprinkle the shredded cheddar and Monterey Jack cheeses over the tortilla chips. Cover the skillet and cook on low heat for about 5 minutes, or until the cheese is melted and bubbly. Remove the skillet from the heat and garnish with fresh cilantro leaves. Serve the skillet nachos hot with sour cream, guacamole, and salsa on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the sweet tastes of chopped apples and prunes seasoned with cinnamon inside a flaky vegan pie crust. You can enjoy this tasty dessert whenever you want, whether you're having people over or just staying in for a relaxing evening.

Ingredients: 6 apples, peeled, cored, and sliced. 1 cup prunes, chopped. 1/2 cup maple syrup. 1 tbsp lemon juice. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1 vegan pie crust store-bought or homemade.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine sliced apples, chopped prunes, maple syrup, lemon juice, cinnamon, nutmeg, and salt. Mix well. Place the pie crust in a pie dish. Pour the apple-prune mixture into the pie crust, spreading it evenly. Cover the pie with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool before slicing and serving. Enjoy your delicious Cinnamon Sweet Apple & Prune Vegan Pie!

Prep Time: 20 minutes

Cook Time: 60 minutes

Indulge in the creamy goodness of Fettucine Alfredo with this quick and easy recipe. Perfect for busy weeknights when you crave comfort food without the fuss.

Ingredients: 8 oz fettucine pasta. 2 cups heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Follow the directions on the package to cook fettuccine until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the heavy cream and stir it in a few times to make it simmer. Once the sauce is hot, add the grated Parmesan cheese little by little until it's smooth and creamy. Add pepper and salt to taste. When you add the cooked fettucine to the pan, gently toss it so that all of the sauce covers it. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 5 minutes

Cook Time: 15 minutes

Indulge in the irresistible flavors of pineapple, brown sugar, and honey with this Slow Cooker Pineapple Upside Down Ham. It's a perfect combination of sweet and savory, making it a delightful centerpiece for any occasion.

Ingredients: 1 fully cooked ham 6-8 pounds. 1 cup brown sugar, packed. 1/2 cup unsalted butter. 1/4 cup Dijon mustard. 1/4 cup honey. 1 can 20 ounces pineapple slices, drained. 1 jar maraschino cherries, drained. Cloves optional, for studding the ham.

Instructions: Cut the ham into diamond shapes and, if you want, stud it with cloves. Put the butter in a saucepan over medium-low heat. Once it melts, add the brown sugar, Dijon mustard, and honey. Mix the ingredients together by stirring them until the sugar is gone. Put the ham in the slow cooker and pour half of the glaze over it, making sure it gets into the lines you made. Place cherry and pineapple slices around and on top of the ham. Cover the ham and fruit with the rest of the glaze. For 4 to 6 hours, or until the ham is hot all the way through, cover and cook on low heat. To keep the ham moist and tasty, baste it with the slow cooker's juices every hour. Wait a few minutes before cutting it after it's done. Cherry and pineapple slices should be put on top of the Slow Cooker Pineapple Upside Down Ham slices. Graze on this tasty ham, which is both sweet and savory.

Prep Time: 15 minutes

Cook Time: 300 minutes

This Slow Cooker Guinness Corned Beef and Cabbage is a hearty and flavorful dish perfect for St. Patrick's Day or any cozy dinner. The combination of Guinness stout and spices infuses the beef with rich flavor, while the slow cooking process ensures tender meat and well-cooked vegetables.

Ingredients: 3 lbs corned beef brisket. 4 cups water. 1 bottle 12 oz Guinness stout. 2 cloves garlic, minced. 1 onion, sliced. 4 carrots, peeled and chopped. 1 head cabbage, chopped. 1 tsp black pepper. 1 tsp dried thyme. 1 tsp dried parsley. 1 bay leaf.

Instructions: Do not stir the corned beef brisket while it is cooking. Mix Guinness and water and pour them over the brisket. Cut up some onions, carrots, cabbage, black pepper, thyme, parsley, and bay leaf, and put them in the slow cooker. For 8 hours, or until the beef is soft, cover and cook on low heat. Take the bay leaf off before you serve. Take the corned beef and cut it across the grain. Serve it with vegetables.

Prep Time: 15 minutes

Cook Time: 480 minutes

These beautiful Bellini popsicles with flower-filled icing are a great treat for any event. When you mix peach, champagne, and small flowers, you get a dessert that is both refreshing and beautiful to look at.

Ingredients: 1 cup peach puree. 1/4 cup simple syrup. 1/4 cup champagne. Edible flowers such as pansies or rose petals.

Instructions: In a mixing bowl, combine peach puree, simple syrup, and champagne. Pour the mixture into popsicle molds, leaving a little space at the top. Place edible flowers into each mold, distributing them evenly. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until completely solid. Once frozen, remove from molds by running under warm water for a few seconds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

These Stuffed Portobello Puttanesca Burgers are a hearty and flavorful vegan dish. The mushrooms are filled with a garlicky white bean mixture that has strong flavors from capers, olives, and sun-dried tomatoes. Great for a filling dinner!

Ingredients: 4 large Portobello mushrooms. 2 cups cooked white beans. 4 cloves garlic, minced. 1/4 cup chopped black olives. 1/4 cup chopped sun-dried tomatoes. 2 tablespoons capers. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create a hollow center. In a mixing bowl, mash the cooked white beans with minced garlic, chopped black olives, sun-dried tomatoes, capers, parsley, olive oil, salt, and pepper. Stuff each Portobello mushroom with the white bean mixture, pressing down gently to pack it in. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through. Serve hot, optionally topped with additional chopped parsley and a drizzle of olive oil.

Prep Time: 15 minutes

Cook Time: 25 minutes

A smooth Butternut and Green Apple Squash Soup with a warm note from the cinnamon and cumin. Fresh parsley and a swirl of coconut milk on top. Wonderfully comforting and nice!

Ingredients: 1 medium-sized butternut squash, peeled and diced. 2 green apples, cored and chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup coconut milk. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Add butternut squash and green apples, cook for 5 minutes. Pour in vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and cook for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Capture step-by-step photos of the process for reference.

Prep Time: 15 minutes

Cook Time: 30 minutes

These homemade hot pockets are a tasty keto-friendly take on the classic sloppy joe sandwich. They are filled with a savory ground beef mixture and have a low-carb almond flour crust.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/4 cup diced green bell pepper. 1/4 cup low-carb tomato sauce. 2 tablespoons sugar-free ketchup. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded mozzarella cheese. 1 cup almond flour. 2 large eggs.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the ground beef, onion, and green bell pepper in a skillet and set it over medium-low heat. Cook until the beef is browned and the vegetables are soft. Add salt, pepper, garlic powder, Worcestershire sauce, sugar-free ketchup, tomato sauce, and mix well. After another two to three minutes of cooking, take it off the heat and let it cool down a bit. Put the almond flour and shredded mozzarella in a bowl and mix them together. After mixing well, add the eggs. Work the dough until it comes together. Separate the dough into 4 equal pieces. On a piece of parchment paper, roll out each piece into a thin circle. Spread some of the sloppy joe mix on one half of each circle of dough, leaving a little space around the edges. It's important to press the edges of the dough together tightly to seal it. Put the hot pockets on a baking sheet that has been lined with parchment paper. Bake in an oven that has been heated for 15 to 20 minutes, or until they are golden brown and crispy. Let the hot pockets cool down a bit before you serve them. Have fun with your Keto Sloppy Joe Hot Pockets!

Prep Time: 20 minutes

Cook Time: 20 minutes

Try a classic herb-marinated skirt steak that was made to look like the one at the famous Ritz-Carlton. This grilled dish is full of fragrant herbs and juicy steak, making it perfect for a fancy meal.

Ingredients: 1.5 lbs skirt steak. 3 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a small bowl, mix together minced garlic, chopped rosemary, thyme, parsley, and olive oil to create the marinade. Season the skirt steak generously with salt and pepper on both sides. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results. Preheat the grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for 3-4 minutes on each side for medium-rare, or until desired doneness is reached, flipping only once. Remove the steak from the grill and let it rest for a few minutes before slicing thinly against the grain. Serve the grilled skirt steak hot, garnished with additional fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 8 minutes

This Cilantro Lime Enchilada Sauce is a zesty and flavorful addition to your pantry. Perfect for spicing up your enchiladas or as a condiment for various dishes, it's a versatile sauce with a refreshing twist.

Ingredients: 1 cup fresh cilantro leaves, packed. 2 cloves garlic, minced. 1/2 cup fresh lime juice. 1 can 28 ounces crushed tomatoes. 1/2 cup diced onion. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional for heat. 1/4 cup white vinegar. 1/4 cup granulated sugar. 1/4 cup water.

Instructions: In a food processor, combine cilantro leaves and minced garlic. Pulse until finely chopped. Add fresh lime juice to the cilantro-garlic mixture. Pulse to combine. In a large saucepan, combine crushed tomatoes, diced onion, ground cumin, ground coriander, chili powder, salt, black pepper, and cayenne pepper if desired. Add the cilantro-lime mixture to the saucepan and stir well. In a separate bowl, mix together white vinegar, granulated sugar, and water until the sugar is dissolved. Pour the vinegar-sugar mixture into the saucepan with the other ingredients and stir to combine. Bring the sauce to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust the seasoning if needed. Remove from heat and let the sauce cool slightly. Using a funnel, pour the sauce into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar. Wipe the jar rims clean, place sterilized lids and bands on the jars, and tighten until fingertip-tight. Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once cooled, check the seals and store the jars in a cool, dark place for up to 1 year. Enjoy your homemade Cilantro Lime Enchilada Sauce as a condiment or sauce for your favorite enchiladas!

Prep Time: 15 minutes

Cook Time: 30 minutes

This slow cooker beef chorizo taco chili is a hearty and flavorful dish perfect for busy days. It's packed with protein and veggies, making it a satisfying meal that the whole family will love.

Ingredients: 1 lb ground beef. 1 lb chorizo sausage, casing removed. 1 onion, chopped. 1 red bell pepper, chopped. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning mix. 1 cup beef broth. Salt and pepper to taste. Toppings: shredded cheese, chopped cilantro, sour cream, avocado slices, lime wedges.

Instructions: In a skillet, cook ground beef and chorizo over medium heat until browned, breaking it up into crumbles. Drain excess fat. Transfer cooked beef and chorizo to a slow cooker. Add chopped onion, bell pepper, black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning mix, and beef broth to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Season with salt and pepper to taste before serving. Serve hot, garnished with shredded cheese, chopped cilantro, sour cream, avocado slices, and lime wedges.

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy these vegan lemon bars that are rich and creamy and taste great with tangy lemon. These bars are a delicious treat for any event. They have a rich cashew-coconut filling and a crunchy almond-coconut crust.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup maple syrup. 1/3 cup lemon juice. Zest of 2 lemons. 1/4 cup coconut oil, melted. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a food processor, blend soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and melted coconut oil until smooth and creamy. In a separate bowl, mix almond flour, coconut flour, coconut sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Pour the creamy lemon mixture over the crust and spread it evenly. Bake for 25-30 minutes or until the edges are lightly golden. Allow the bars to cool completely before slicing into squares. Optional: Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

A tasty mix of grilled BBQ chicken, soft zucchini, sweet corn, and fluffy quinoa tossed in a tangy lime dressing.

Ingredients: 4 chicken breasts. 1 cup BBQ sauce. 2 zucchinis, sliced. 2 ears of corn, kernels removed. 1 cup quinoa. 2 cups chicken broth. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Marinate chicken breasts in BBQ sauce for 30 minutes. Preheat grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through. Grill zucchini slices and corn kernels until tender and lightly charred, about 5-7 minutes. In a saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork. In a large bowl, combine cooked quinoa, grilled zucchini, corn, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over quinoa salad and toss to coat evenly. Slice grilled BBQ chicken breasts and serve over the quinoa salad. Garnish with additional cilantro if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes