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Slow Cooker Asian Pulled Pork

Slow Cooker Asian Pulled Pork

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shelikesmilk

Serving those who “jump to recipe”
food lover, milk drinker, sort of a recipe follower
Upstate NY & New England
✉️ shelikesmilk@cuagency.co

EAST COAST vs. WEST COAST 👊 CT White Clam Pizz

EAST COAST vs. WEST COAST 👊

CT White Clam Pizza holding it down for the East… but @sweatandtell , what West Coast dish are you bringing to the table? We’re waiting on you!

Enjoy authentic ingredients with innovation — @Pompeian’s new squeeze bottle for mess-free, precise pouring 🌿

Who do you think is taking the crown in this #PompeianCoastalChallenge? Comment “RECIPE” to get this dish sent straight to you, and tell me what you’re bringing to the Pompeian Coastal Challenge! @costco

freezer meal prep: spring edition🌿

freezer meal prep: spring edition🌿

STICKY BUN BANANA BREAD 🍯🍌 comment ‘RECIP

STICKY BUN BANANA BREAD 🍯🍌

comment ‘RECIPE’ to have it sent to you directly!💌

FOR THE BANANA BREAD:

3 bananas
2 eggs
⅓ cup real maple syrup
5 tbsp melted butter
1 tsp vanilla
½ cup Greek yogurt
1¾ cup all purpose flour
1 tsp baking soda

Mash 3 bananas in a large mixing bowl until smooth. Add 2 eggs, 1 tsp vanilla, 5 tbsp melted butter, ⅓ cup maple syrup & ½ cup yogurt. Whisk to combine.
Add 1¾ cups of flour & 1 tsp baking soda to the mixture. Stir until flour streaks are just about gone.
Transfer batter on top of the sticky bun topping in the loaf pan evenly. Be mindful to distribute the batter carefully without mixing the topping. Bake at 350 F for 50-60 mins, until a toothpick inserted comes out with crumbs instead of wet batter.
Allow loaf to cool for about 5 minutes before carefully flipping upside down to be released from the pan (you may want to cut around the edges of the pan to loosen it). Scrape whatever topping is stuck to the bottom of the pan and arrange on top. Best enjoyed day of baking.

Enjoy! xo Hailey 🤎

MOCHA TURTLE GRANOLA 🐢☕️ A natural ingredi

MOCHA TURTLE GRANOLA 🐢☕️

A natural ingredient recipe that will sustain you throughout the day, powered by the wellness of @ryzesuperfoods 🍄‍🟫 #ryzepartner

comment ‘RECIPE’ to have it sent to you directly!

2 cups old fashioned oats
½ cup halved pecans (adjust to your liking)
¼ cup cacao powder
1 scoop RYZE Mushroom Coffee
¼ cup real maple syrup
¼ cup melted coconut oil
½ cup chocolate chips

For the date caramel:
1 handful of pitted dates
1 spoonful of almond butter
1-3 tbsp cream or milk

Preheat oven to 350 F & line a baking sheet with parchment paper, set aside
In a large bowl, combine your ingredients of oats, pecans, RYZE Mushroom Coffee, cacao powder, melted coconut oil and maple syrup. Stir to combine until evenly coated and spread on lined baking sheet.
Bake for 20 mins, taking out half way through and giving them a mix. Top with chocolate chips and bake an additional 5 mins.
Let come to room temperature before breaking up bark and sealing in a jar.
For the date caramel:
soak dates in hot water for 5-10 mins, blend with almond butter and cream until smooth and desired consistency. Top granola with caramel for each serving.

Enjoy! xo Hailey 🤎

any flavor suggestions?? which one are you trying!

any flavor suggestions?? which one are you trying!!

comment ‘RECIPE’ to have these sent to you!💌

MEAL PREP ASIAN BRAISED PORK 🥡 Let me make you

MEAL PREP ASIAN BRAISED PORK 🥡

Let me make your meals for the week! In partnership with @whypapork , I’m showing you how a little bit of meal prep of a main pork roast protein can be turned into multiple different meals throughout the week. #PaPorkPartner

comment ‘RECIPE’ to have all 3 recipes sent to you directly!🥬

For the pork:
1 pork shoulder roast
1 tbsp ground ginger
1 tsp cinnamon ½ tsp nutmeg
½ cup soy sauce
⅓ cup rice wine vinegar
2 tsp hoisin sauce
1+ tsp siracha
1 onion
3 cloves smashed garlic
2 limes
1 sprig of fresh cilantro

For the slaw:
1 cup shredded cabbage
1 finely chopped carrot
½ finely sliced red onion
1 julienned pear
1 bundle finely shaved radish

-Prep pork & slaw and store separately in the refrigerator until you’re ready to prepare your cold noodle salad, rice bowls and/ or wraps!

Enjoy! xo Hailey #sponsored

CARROT CAKE BAGELS w coconut cream cheese🥕🐰

CARROT CAKE BAGELS w coconut cream cheese🥕🐰

comment ‘RECIPE’ to have it sent to you directly! 💌

1 cup warm water
1 ½ tsp dry active yeast
2 tbsp granulated sugar
3 ½ cups flour
1 grated large carrot
2 tbsp brown sugar
1 tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins
½ cup pecans or walnuts

1. In a large bowl, combine warm water, granulated sugar and dry active yeast – stir to combine and let sit for 5-10 mins until foamy.
2. In a separate bowl, combine flour, brown sugar, cinnamon and nutmeg and stir to combine. Add dry ingredients + grated carrot, raisins and nuts to yeast mixture and mix with a stand mixer using the dough hook for about 5 mins until smooth dough ball forms (if making by hand, mix ingredients until a dough forms and transfer dough to a floured surface. Knead for about 5 mins until smooth dough forms).
3. Transfer dough ball to an oiled bowl and cover with plastic wrap. Let sit for an hour in a warm dry place (countertop) to rise.
4. Transfer now risen dough to a floured surface and cut into 7-8 equal dough balls, however large you want your bagels. Roll with your hands to form smooth balls and cover with a damp towel for 30 mins to rise again.
5. Once risen, poke a hole and stretch in the center of each dough ball to form your bagels. Cover again and let rise once more for 10 mins.
6. Prepare your poaching bath by bringing about 10 cups of water to a light boil with ¼ cup brown sugar and poach your bagels 1 min each side. I poach 2 at a time. Transfer to a lined baking sheet. Bake at 425 F for 20-25 mins until golden.

For the coconut cream cheese, I prepare by mixing a serving of cream cheese with 1 tbsp maple syrup + 1 tbsp of coconut shreds.

Enjoy! xo Hailey 🧡

GUINNESS SKILLET BROWNIES 🍀🍺 comment ‘REC

GUINNESS SKILLET BROWNIES 🍀🍺

comment ‘RECIPE’ to have it sent to you directly!💌

12 oz Guinness
1 cup melted butter
1 ¾ cup chocolate chips divided
3 eggs
1 cup brown sugar packed
1 cup all purpose flour
½ tsp salt
¼ cup cocoa powder

In a medium sized saucepan over medium low heat, simmer Guiness for about 20 minutes to reduce, stir frequently. You should have ½ cup of reduced Guiness to add to the brownies, discard any extra.
In the same saucepan, melt your 1 cup of butter over medium low heat and add 1 cup of chocolate chips, stirring constantly until melted and incorporated into the butter.
Finally, vigorously whisk while adding eggs, brown sugar and Guiness concentrate until a smooth wet mixture has formed.
In a separate mixing bowl, combine your dry ingredients of flour, salt and cocoa powder. Pour wet mixture into dry ingredients and fold to combine, allowing some flour streaks to be visible. Add remaining ¾ cup chocolate chips and fold into batter.
Transfer to a 10” skillet lightly greased with butter. Bake at 350F for 30-45 minutes. I like a slightly gooey and underdone center. Bake to your preference using a toothpick inserted in the center to determine doneness

Enjoy! xo Hailey 💚

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