Wednesday, August 26, 2015

Korean Beef

I pinned this recipe a while back and finally got around to actually making it.......and I'm so glad I did! This is a great meal for a busy weeknight, the whole family loved it, and it takes no time at all to make.  Just a note: if you're worried about it being too spicy, don't be.   I  added the full amount of crushed red peppers and it was fine.  The brown sugar really balances it all out.  Also, the sesame oil can be a little pricey.  You can find it on the isle where all the other cooking oils are for around 7 bucks......but, being the total cheapskate I am, I went back and looked on the ethnic cooking isle next to the other Asian ingredients and found a small bottle for around 2 bucks.  The good thing is a little bit of it goes a long way, so you will have plenty for the next time you want to make this dish.....and you will because it's really quite delicious.  

Korean Beef
recipe adapted from Six Sister's Stuff

You will need:
-1 lb ground beef
-1/2 cup brown sugar
-1/4 cup soy sauce
-1 Tablespoon sesame oil
-3 cloves minced garlic
-1/4 teaspoon ground ginger
-1/2-1 teaspoon crushed red peppers
-salt and pepper
-diced green onions
-cooked white rice

*First, brown meat in a large skillet until cooked through, then drain excess fat.  
*While meat is browning combine brown sugar, soy sauce, sesame oil, garlic, ginger, red peppers, salt and pepper in a small bowl. 
*After draining meat, return it to the skillet and pour combined ingredients on top.  Let simmer for around 10 minutes stirring occasionally.
*Serve over rice and top with green onions

** This recipe was the perfect amount for 4 people (Harper didn't eat), but you can easily double the ingredients to serve a larger crowd

Tuesday, June 30, 2015

Pizza Rolls

We've been making these so often lately, I figured I should share the recipe.....these are so, so good and very addicting. My friend Jenny's husband gave us the recipe.  I believe these are actually called "Crusties" which originated from a restaurant he frequented in his college days in Virginia.  I heard her talk about these delicious pizza rolls several times and when her husband posted the recipe one day I figured I would try them out.  We were hooked after the first batch.  Even my "pizza hating" husband loves these.  And the kids gobble them up.  They are pretty fun to make too.  I had no idea HEB had frozen pizza dough, so that was a fun discovery too.  In my opinion, these are way better with something to dip them in so I make a batch of buttermilk ranch to go along with them every time.  We use the leftover ranch for veggies and salads so it never goes to waste.  If you are looking for a fun, easy recipe to replace your traditional pizza night with, then definitely try these out.  And this picture was my first time to make them....they've gotten slightly prettier since then.  But they're not supposed to be pretty....just delicious:)

You will need:
-ball of frozen pizza dough *HEB sells these in their frozen bread section...they are less than 2 bucks!
-pepperoni slices
-thinly sliced provolone cheese (I usually get 1/2 pound at the deli counter) ask them to slice it super thin.....if it's too thick they will be hard to roll up
-olive oil
-garlic salt (optional)

*roll out/stretch dough out to a large rectangle (approx 12x14 inches) Note: the dough tends to want to shrink back to size at first so it takes a few minutes to stretch it out.  It's actually kind of fun....makes me feel like I'm working in a pizza parlor.  I have yet to be brave enough to toss it in the air.

*once you have the dough in a rectangle, drizzle with a little olive oil and spread it out (I use my hands).  Just enough to coat the dough's surface.  At this point I sprinkle a little bit of garlic salt on.

*layer on the provolone cheese, covering the entire surface

*layer on the pepperoni slices, over the entire surface

*now, CAREFULLY start rolling it up length wise (like you're making cinnamon rolls).  Do this slowly, working from both ends to make it all even

*with a SHARP knife cut 1 inch slices...this usually yields about 12 rolls for me

*place pizza rolls on baking sheet (I use parchment paper so the bottom doesn't get too browned) and bake on 375 for 20-25 minutes

**you can totally add different toppings if you like......we haven't tried anything else yet because these are so yummy, but I want to try out some different things soon

**one ball of pizza dough generally yields about 12 rolls.  I'm ashamed to admit we now have to make a double batch because we eat so many of them.  We refrigerate leftovers and they reheat well.

For the buttermilk ranch:
-one packet of ranch dressing mix
-1 cup mayo
-1 cup buttermilk (I add a little more because we like it on the thin side)
*Mix together and refrigerate
(if you don't have buttermilk you can make your own by adding 1 Tbsp of lemon juice or white vinegar to 1 cup of milk.  Let sit for 5 minutes and you've got buttermilk)

Tuesday, April 14, 2015

Slow Cooker Carne Asada Tacos with Chipotle Aioli Sauce

I finally got inspired again to add a recipe and decided to start with one of our favorites! This is one of my husbands most requested meals, and my kids love it too. I rely heavily on my slow cooker these days, especially when after school activities keep us out later than usual.  It's so nice to come home to a meal already prepared and not worry about having to come up with something last minute.  That said, I like my slow cooker recipes super the kind you can just dump everything in and push the button.  This recipe is one of those, it takes very little time to prep, and you can prepare the aioli sauce at anytime while the meat is cooking.  I highly recommend the aioli is excellent!  It has a little kick, but not too spicy.  Our toppings of choice for these tacos are shredded cheese, chopped tomatoes, and sliced avocados. 
Note:  I am super lazy when it comes to prep work.  I found myself sometimes not wanting to make this recipe because you have to slice the meat first before putting it in the slow cooker.  Lazy, right?  I knew I would be making these this past Monday, so on Sunday I decided I would try to get some meal prep done for the week and I would go ahead and slice the meat so I could have it all done Monday morning.  My wonderful husband offered to slice the steak while I was working on something else.  I walked by a few minutes later and saw him cutting the steak into strips with a pair of kitchen shears.  It took him about 30 seconds.  Ummm, he's a genius!  But did I tell him that?  Nope.  Just walked on by and racked my brain as to why I haven't thought of that before now.  So my recommendation is to cut the steak with kitchen shears.  It takes this recipe to a whole new level of easiness.
Slow Cooker Carne Asada Tacos with Chipotle Aioli Sauce
recipe found on Six Sisters Stuff
You will need:
-2 lbs. flank steak, or London broil, thinly sliced (I usually used a flank steak)
-1 cup salsa (I used mild PACE)
-1 can rotel (I used mild)
-1 tsp cumin
-1 tsp chili powder
-flour or corn tortillas
-taco toppings (tomatoes, avocados, shredded lettuce, cheese, avocados, etc.)
for the chipotle aioli sauce:
-6 Tbsp mayonnaise
-2 tsp chopped chipotle chiles in adobo sauce (you can find a small can of these on the Mexican food isle next to chopped green chiles, etc.)  I usually use a little bit of the sauce from the can as well
-2 Tbsp chopped fresh cilantro
-1 tsp minced garlic
-1/2 tsp cumin
-4 tsp fresh lime juice
-salt and pepper to taste
*Spray slow cooker with cooking spray (or better yet, use a slow cooker liner).  Place sliced steak in the slow cooker and add salsa, rotel, cumin, and chili powder on top.  Stir until thoroughly mixed together and cook on low for 6-8 hours.
for the aioli sauce:
*Combine all ingredients in a blender (I use my small food processer/chopper) and blend until smooth.  Keep refrigerated until ready to use.
*When ready to serve, warm tortillas, add steak, aioli sauce, and toppings

Wednesday, November 12, 2014

Roasted Veggie and Black Bean Tacos

 I'm just going to pretend the last year and a half didn't happen.  It's been that long since I've added anything to this blog.  Crazy.  I guess that's what working, having another baby, and moving to another town will do. But, now that I'm not working, I'm determined to start my little recipe blog back up again!  Good thing is, I've still been cooking, so I should have a lot to catch up on! I made this last week and it was so yummy I told Kevin that I just might post it.  This was a very simple weeknight meal....healthy too!  We didn't even miss the meat....and the kids both gobbled them up.  We opted for flour tortillas, but you could definitely use corn if you wanted.  We topped the tacos with queso fresco, which I am totally obsessed with now, sour cream, and salsa.  I think all of the toppings paired with the roasted veggies really made these so scrumptious. Please excuse the pitiful pictures, they were taken with my is so not my thing. Will definitely be making these again!

Roasted Veggie and Black Bean Tacos
recipe adapted from Cooking Classy

You will need:
-2 or 3 medium tomatoes, diced
-1 can of corn, drained
-1 medium zucchini, diced
-1 medium yellow squash, diced
-3/4 small yellow onion, chopped (little less than a cup)
-1 red bell pepper, diced
-1 1/2 Tbsp olive oil
-1 1/2 Tbsp canola oil
-1 tsp cumin
-1 tsp chili powder, divided
-salt and freshly ground pepper
-1 can black beans, drained, rinsed, and warmed
-1/3 cup cilantro, chopped
-1 1/2 Tbsp fresh lime juice, plus more lime wedges to squeeze over tacos
-corn or flour tortillas for serving
-queso fresco, crumbled for topping  *found in regular cheese section (I used Heb brand)
-sour cream, for topping
-salsa or hot sauce, for topping

Preheat oven to 400.  Place all the veggies in a large mound on a large baking sheet.  In a small bowl mix together olive oil, canola oil, cumin, 1/2 tsp chili powder, salt, and pepper.  Drizzle oil mixture over veggies and toss well to coat.  Spread out veggies in an even layer and bake in preheated oven for 10 minutes.  Take out of oven and toss veggies, spread out in an even layer again, and bake for another 10-15 minutes or until veggies are slightly browned and tender.  When veggies are almost done, warm the can of rinsed and drained black beans on the stove and season them with salt, pepper, and remaining chili powder.  When veggies are done, add the black beans and cilantro and drizzle lime juice over the top.  Toss well to coat.  Season with more salt/pepper if desired. Serve with warm tortillas, queso fresco, sour cream, and salsa.  Drizzle on more lime juice if desired.

Wednesday, June 19, 2013

Chipotle Chicken Skewers with Creamy Dipping Sauce

I found this amazing recipe recently while browsing pinterest of course!  I was looking for something fun and different that we could grill out on the patio, and after reading the great reviews I decided to give it a try.  Let me say, this might be one of my favorite things I have ever made....and I was not expecting it to be!  I have never cooked with chipotle pepper in adobo before, and it took be a while to find the tiny little can at the grocery store (it's right there along with all the other canned chili/jalapeno peppers).  I have heard they could be pretty spicy, so I followed the recipe exactly and was relieved that they were not spicy to us at all.  In fact, we might add a few more peppers next time we make these to kick up the spice level.  The creamy dipping sauce that goes along with these skewers is awesome.  That's all I can say about it.  We grilled veggies to go along with the chicken and we both found ourselves dipping the veggies into the sauce as well.  The original recipe called for chicken breast, but I chose to use chicken tenders instead so I didn't have to do any prep work for the chicken.....just thread the tenders directly onto the skewers and you are set!
Here's what to look for....any brand will do
 Here's the amazing dipping sauce
Chipotle Chicken Skewers with Creamy Dipping Sauce
recipe adapted from  Mel's Kitchen CafĂ©
You will need:
for the chicken skewers:
-one package chicken tenderloins (approx. 1.5 lbs)
-1/4 cup brown sugar
-2 Tbsp fresh cilantro, minced
-1 chipotle chile in adobo sauce, minced  (add more if you like, and refrigerate the can for another use)
-3 tsp adobo sauce (from the can)
-1 1/2 tsp salt
-1/2 tsp chili powder
-1/4 tsp garlic powder
-1/4 tsp pepper
-metal or wooden skewers **If using wooden skewers make sure and soak them in water for at least 30 minutes before grilling so they don't burn too much**
for the creamy dipping sauce:
-3/4 cup low fat sour cream
-1/4 cup low fat mayo or plain Greek yogurt (I chose Greek yogurt)
-1/4 cup lime juice, from 2-3 limes
-1/8 tsp garlic powder
-2 Tbsp cilantro leaves, minced
-2 green onions, finely chopped
-1/2 tsp salt
-1/8 tsp pepper
For the chicken skewers:
*In a medium bowl add all the chicken skewer ingredients and stir to combine.  Add chicken tenders and toss to coat.  Cover chicken ( or place in a plastic Ziploc) and refrigerate for at least 30 min or up to 24 hours
*When ready to grill, weave 1-2 chicken tenders onto the skewers.  Grill on med-high heat for 5-8 minutes until cooked through.  (I brushed the grill grates with olive oil prior to grilling to prevent them from sticking)
For the creamy dipping sauce:
*Combine all the ingredients in a bowl and stir well.  Let dipping sauce rest for 30 minutes to let flavors combine, or make ahead when you are prepping the chicken.  Can be stored in the refrigerator for up to 2 days.
And here's how we did our grilled veggies,
Balsamic Grilled Veggies
You will need:
-a grilling tray for the veggies, if you don't have one foil will work fine
-1/2 cup balsamic vinegar
-1/4 cup olive oil
-1 clove of garlic, minced
-1/2 tsp dried basil
-1/2 tsp dried thyme
-1/4 tsp black pepper
-1/4 tsp salt
-1 lb. thin asparagus, trimmed
-1 large red bell pepper, cut into thin strips
-1 large yellow bell pepper, cut into thin strips
*Combine all ingredients in a Ziploc bag and marinate in the refrigerator for at least 30 minutes.  Grill on med-high heat for approx. 10 minutes until veggies are tender.  Sprinkle with a little extra salt/pepper and serve immediately.  

Saturday, May 25, 2013

Balsamic Crock Pot Roast and Summer Corn Saute

I have been taking advantage of my crock pot quite a bit lately, and recently tried out this amazing roast beef recipe found on  I loved this recipe because all you have to do is throw all the ingredients into the crock pot and turn it literally takes 5 minutes.  I prepared it in the morning before work, and came home to dinner already made....not to mention my house smelled amazing!  We decided to eat the roast by itself, along with a corn saute (recipe below) and pasta salad.  I think next time I might try it out on french dip seems perfect for that too.
Balsamic Crock pot Roast

You will need:
-one 3-4 pound boneless beef roast ( I used a chuck roast-approx 3 lbs.)
-1 cup beef broth (low sodium)
-1/2 cup balsamic vinegar
-1 Tbsp Worcestershire sauce
-1 Tbsp soy sauce
-1 Tbsp honey
-1/2 tsp red pepper flakes
-4 garlic cloves, chopped
*Place roast into the crock pot.  In a small bowl mix all remaining ingredients and pour over the top of the roast. 
*Cover and cook on the lowest setting for 8-10 hours.  (the original recipe says 4 hours on high or 6-8 hours on low).  I like to always do the lowest setting for a longer time, it makes for a much more tender roast.
*Once roast is cooked, remove and place it into a serving dish.  Using a fork, gently break apart.  Then ladle about 1/2 cup of remaining juices over the roast. 

Now, for my new favorite side dish.  I found this recipe on after searching for quick and easy healthy veggie side dishes.....and that's exactly what this is.  But, I could seriously eat a whole skillet of this stuff.  I made it again last night paired with grilled chicken breasts, and it was easily the best part of dinner.  The recipe below makes just enough for our family of four, but feel free to add more of each ingredients if you need it for a larger crowd.

Summer Corn Saute
You will need:
-1 to 2 Tbsp butter
-1 clove of garlic, minced
-1 small zucchini, very thinly sliced
-1 cup grape tomatoes
-1 (12oz) bag of Steamfresh super sweet corn (found in frozen veggie section), cooked according to package directions
-Note: the original recipe called for sliced fresh basil....I opted to leave this out b/c I didn't have any on hand, but feel free to add it in:)
*Melt butter in a large non-stick skillet over med-high heat.  Add garlic, zucchini, and tomatoes.  Cook, stirring occasionally until veggies start to brown, approximately 2-3 minutes.
*Stir in cooked corn and continue cooking until heated through another 2 minutes.
*Season generously with salt and pepper

Tuesday, May 14, 2013

Skinny Sour Cream Enchiladas

I found this recipe on SkinnyMom, and after reading the good reviews about it, decided to try it out.  They turned out delicious, and very filling....I definitely didn't feel like I was eating something that was supposed to be low-cal!  This was a nice change from our traditional beef enchiladas, and will for sure be making a repeat appearance in our kitchen soon:)

You will need:
-16 oz fat free sour cream
-1 can fat free cream of chicken soup
-1 Tbsp fresh chopped cilantro
-2 1/2 cups cooked shredded chicken breast (I used a rotisserie)
-1 can Mexican style rotel, drained
-1/2 cup chopped onions (I think I left these out b/c I didn't have an onion...still good!)
-8 low carb tortillas
-1 cup shredded Colby-jack cheese
-1 small can diced green chili's, drained

*In a sauce pan mix together sour cream, soup, and cilantro.  Heat through, then set aside.  *Make sure to keep an eye on the pan and keep stirring so it doesn't heats up fast.
*Combine chicken, rotel, onion, and green chili's in a skillet sprayed with cooking spray over med-high heat.  Cook until onions are transparent, just a few minutes to blend ingredients and heat everything up.
*Warm tortillas in microwave for 10 seconds between two damp paper towels, so they are flexible.
*Fill each tortilla with about 2 Tbsp of chicken mixture, then top chicken mixture with one Tbsp of cheese
*Roll up tortillas and place seam side down in a lightly greased 9x13 inch dish. 
*Pour the sour cream sauce all over the enchiladas.  Spread evenly
*Top with remaining cheese
*Bake at 350 for 25-30 minutes