Linna Eats

💚 GAME DAY EATS 💙

Highly addicting, fried SE Asian style egg-rolls! You cannnnot just stop at 1!!

I LOVE this creative space cuz you can LITERALLY learn SO MUCH from some of the best teachers & inspirations. Frying hack I learned from ! My mom was BLOWN away after seeing this! We ain’t never frying any other way 😂 && meat dividing hack from ! 🫶

INGREDIENTS (36 Eggrolls):
- 2Ibs of ground chicken thighs (sautéd for 3 mins on high heat)
- 1.5 tbsp of chicken powder
- 2 tsp of sugar
- 1 tbsp of black pepper
- 1 tbsp of fish sauce
- 1.5 tbsp of oyster sauce
- 1 large egg
- Dash of MSG
- 1 cup of presoaked wood ear mushroom (chopped)
- 2.5 cups of shredded carrots
- 1 cup of shredded onions
- 2 cups of bean thread noodles (pre-soaked & chopped)
- Mix of 1 tsp of cornstarch and water for sealing

I used Eggroll wrappers by Wei-Chuan. Feel free to use ground pork or turkey.

Enjoy!

*LINK IS IN MY BIO FOR THE PRESTO DEEP FRYER*

Let’s goooooo ✨😋

Welcome to the last episode of my holiday series where we take traditional thanksgiving & give it a non-traditional twist. We’re skipping the sweet potatoe yams this year & making pillowy soft sweet potato cinnamon rolls!

LITERALLY THE BEST CINNAMON ROLLS I HAVE EVER HAD IN MY LIFE ✨🫶

**SEE COMMENTS SECTION FOR THE RECIPE & INGREDIENTS

Today’s slow braised French classic: Boeuf Bourguignon

INGREDIENTS:
6 slices of thick smoked bacon
5Ibs of beef short ribs
1.5 tbsp of oil
1.5 tbsp of salt
1 tbsp of black pepper
1.5 cups of Pinot Noir
4 stocks of chopped celery
4 stocks of chopped carrots
1 chopped yellow onion
1.5 tbsp of garlic
1.5 tbsp of flour
32oz of fire roasted canned tomato’s
4 cups of water
2 sprigs of rosemary
6 sprigs of thyme
5 bay leaves
1/4 stick of butter
1/2 cup of pearl onions
Medley of king oyster mushrooms, maitake, beech

INSTRUCTIONS:
1. Sauté bacon on high heat until crisp, remove from pan & set aside

2. Season short ribs with 1/2 tbsp of salt & black pepper

3. Add 1.5 tbsp of oil onto the same pan & sear ribs on high heat

4. Once a golden crust is formed, remove from pan and transfer to a baking dish

5. To the same pan add in the chopped celery, onions, carrots & sauté for 5mins on medium heat

6. Add flour, garlic & sauté for 3mins

7. Add Pinot Noir & simmer for 7mins

8. Add canned tomato’s, water & simmer for 5mins

9. Preheat oven to 325 degrees

10. Transfer the stock to the baking dish over the ribs & add in thyme, rosemary, bay leaves, remaining salt + pepper

11. Mix ingredients, cover with foil & transfer into the oven

12. After 2.5 hours of baking, rotate the ribs & add potato’s (covered)

13. At the last 1/2 hour of baking, add butter to a pan on medium heat, return bacon to pan, add mushrooms & sauté for 3mins, then transfer onto Boeuf Bourguignon

** BAKE FOR 3.5-4 HOURS UNTIL DESIRED TENDERNESS

PCC Community Markets makes holiday cooking and day to day meals easy, comforting & inspiring.

**Load up on this tasty Pinot Noir amongst many vast selections of wine from 12/3-12/16 with 20% off all wines over $20

**For the holidays you can also place an order with PCC for organic turkey, beef roasts, spiral sliced ham & salmon. Join the co-op & get 20% off select mains during the holiday season!