Korean Beef

Have you tried this recipe yet? I know lots of versions have been floating around. It's quick and yummy and everyone in our family will eat it. I usually don't like lots of ground beef but there's lots of flavor so it makes it okay. I put the rice in the rice cooker and start the meat and by the time the rice is ready everything's done!

Korean Beef:

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh, grated ginger (or can use 1/4 teaspoon ground ginger)
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, sliced
Cooked rice

Directions: Heat a large skillet over medium heat and brown beef with garlic in the sesame oil. Drain any fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Monte Cristos (A Lighter Version)

I wanted to make sure you all have this lighter version of a Monte Cristo. It's yummy and an easy weeknight meal.

Monte Cristos:

Good, thick white bread
Sliced turkey
Sliced ham
Sliced cheese

Assemble sandwiches and cut into 4 triangles. Mix 4 eggs and 1/2 cup milk. Dip each piece of sandwich on all sides into egg mixture and cook on a griddle until cooked and browned on all 5 sides. Dust with powdered sugar and serve with berry jam.

Creamy Roasted Tomato Soup

This soup was really easy and tasted so fresh.  Plan ahead, since it does need to simmer for 2 hours.  Because you use fire-roasted canned tomatoes, it tastes more fresh and acidic than using regular canned tomatoes.  I made the Crunchy Cheese Sticks from the Diva's cookbook and it was a perfect dinner.  Try it before it gets too warm outside!

Creamy Roasted Tomato Soup
2 T butter
2 tsp garlic, minced
1 medium onion, chopped
4 cans fire-roasted diced tomatoes
4 C chicken broth
1/2- 1 C heavy cream (I used fat-free half and half instead)
1/2 C Orzo pasta

In a pot, saute onion and garlic in butter on medium heat for about 6 minutes.  Add tomatoes and chicken broth.  Simmer on low for 2 hours.  Blend until smooth with immersion blender.  Boil pasta separately, according to directions.  Add cream and pasta just before serving.

Caramelitas

I just made these on Sunday, and we're basically through the whole pan by tonight!  Yikes, but that means these are totally awesome.  It's like a chocolate chip oatmeal cookie with chewy caramel in the middle.



Caramelitas
 2 C flour  (I only had my whole wheat and it was awesome- you'd never be able to tell)
2 C oats
1 ½ C brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cup soft butter

12 oz. Mrs. Richardson's Butterscotch Caramel topping or similar topping- (I used Hershey's caramel sauce in a jar and we didn't like it as well.)
3 Tbsp. flour

1 cup semi-sweet chocolate chips (We love milk chocolate over here)
½ cup chopped nuts (optional)

Mix 2 cups flour, oats, brown sugar, baking soda, salt and butter together.  Reserve ½ of the mixture. Press remaining ½ into a 9x13 pan. Bake for 10 minutes at 350°. While crust is cooking, combine the caramel and flour.

Pour over hot crust. Sprinkle 1 C chocolate chips over the caramel layer. (you may also add ½ cup chopped nuts).

Top with remaining crust mixture by crumbling over the top of the caramel. Bake for 18-22 minutes at 350. Allow to cool 1-2 hours before cutting into bars and serving.

Roasted Red Tomato Sauce

This is the perfect way to use lots of tomatoes from the garden. I got it from the Food and Nutrition Magazine. It was excellent, easy, and the whole family loved it.

Tomatoes, any type (I used ~15)
olive oil
Sliced of minced garlic
Coarse salt
Coarse pepper
Sherry or balsamic vinegar (optional, I totally forgot and we loved it without)

Preheat oven to 250 degrees. Slice and core tomatoes. Place on lined baking sheet. Drizzle with olive oil, sprinkle with coarse salt and pepper and garlic. Bake 2-4 hours (I did 3.5) or until juices have evaporated. Place in food processor or blender and pulse to desired consistency. Add vinegar if desired. Season more if needed (I added a touch of sugar).

Let me know if you try it!

Black Tie Cheesecake

I made this super easy and yummy cheesecake for dinner with some friends. It is a Pendulum Court recipe, so you know it's good! I made my own Oreo crust which made it even better.

Black Tie Cheesecake
6 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 egg
1 tsp vanilla
1/2 cup milk chocolate chips
1 tsp flour
1 chocolate cookie crust (I made my own Oreo crust)

In a medium bowl, beat cream cheese and sweetened condensed milk until smooth. Add egg and vanilla; mix well. In a small bowl toss chocolate chips with flour until chips are coated. Pour out excess flour. Stir coated chips into the cream cheese mixture. Pour into crust. Bake 35-40 min at 350* or until center springs back when touched lightly. Chill cheesecake for a few hours. Prepare chocolate glaze and then spread warm glaze over chilled cheesecake.

Glaze
1/2 cup milk chocolate chips
2 TB whipping cream or milk
1 TB butter

Mix all together in a small saucepan and cook over low heat. Stir constantly until thickened and smooth. Pour over cheesecake and then refrigerate until set. Serve chilled.

Oreo Crust
I crushed about 1 cup of Oreo's and mixed with 2 TB melted butter. Bake at 325* for around 10 min, or until crust is firm when touched.

Mediterranean Pork with Couscous (Slow Cooker)

This is one of my favorite pork recipes and it's in the crock pot, even better! I usually keep pork roasts in the freezer and this is an easy one and so flavorful. I sometimes put the meat in frozen and it works great. And I love couscous! Kids love this. From Mel's Kitchen Cafe.

 Mediterranean Pork with Couscous:

Ingredients

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 1/2 tablespoons paprika
• 1/2 tablespoons garlic powder
• 2 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1-2 cups couscous, prepared according to package directions

Directions

1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.