Korean Beef over Rice

I came across this recipe the other day while on the internet and it really caught my attention because it was an asian dish using ground beef and usually these kind of recipes involve steak and it is hard to always chose a steak that is tender enough and not chewy but cheap and doesn't kill our budget as well. So ofcourse when I see a yummy asian style recipe using ground beef(so much cheaper than steak) I knew I had to give it a try. Not only was it delicious but it was so easy and came together in about 30-40 minutes(depending on how long you simmer it)If you need a fast and delicious meal give this baby a try and might I add it is even good enough to serve to a household full of guests as well.

Korean Beef

2lbs lean ground beef

2 medium onions chopped

1-2 T minced garlic

1-1 1/2 cup brown sugar(if you like it sweeter add the 1 1/2)

1 1/4 cup soy sauce

2 T sesame oil plus 1-2 tsp more for sauce

1-2 tsp FRESH GRATED GINGER

1-2 T, crushed red pepper flakes(depending on how spicey you like things-I did 2 T. and it wasn't even to spicey for my kids they loved it)

Salt and pepper to taste

1 bunch green onions, diced(don't skip this it add to the dish)

Heat a large skillet over medium heat, add the 2 T.  sesame oil and ground beef and cook until almost done. Drain most of the fat and add the onion and garlic and cook until the onion is tender. Meanwhile, in a bowl Whisk the brown sugar, soy sauce,1-2 tsp sesame oil, grated ginger, and red pepper flakes. pour this mixture over the beef and bring to a boil. Simmer for about 20 minutes so the flavors can blend. Add salt and pepper to taste. Serve over steamed rice and top with the green onions.

Greek Yogurt

Today I have an awesome recipe for you all!!! Have you all jumped on the greek yogurt bandwagon? well if you haven't you need to!! Greek yogurt not only is thick and creamy but it is oh so good for you. It is packed with calcium and protein(i mean it has 2x the protein regular yogurt has) and lets not forget how good yogurt is for our digestive systems. Anyway, I switched my family over to greek yogurt a few months back but as many of you may know it is really pricey especially for those of us on a tight budget. So I was so happy to find a recipe to make yogurt or greek yogurt at home on one of my friends blogs. Go here to see her blog she has a lot of  great recipes and info on there!! I tried it out last night and it was so easy and so cheap and so creamy and yummy. All it takes is time people so you have to be patient but it couldn't be easier!!  It is so important for us all to be more self sufficient so get up and make yourself some yogurt!!

Greek Yogurt/Yogurt

(makes about 6 cups greek yogurt but would make way more regular yogurt)

3/4 of a gallon of milk(anykind fat free, 2% or whole doesnt matter)

3/4 cup plain yogurt(for a starter to get the process going)

1/2 cup powdered milk(optional) it makes the yogurt creamier especially if you are using a no fat or lower fat content milk

Crockpot

blanket

thermometer

mesh colander/strainer and cheesecloth or I used a flour sack towel(cause I didn't want to have to spend money on cheesecloth)

Pour your milk into your crockpot.(I have a 4 qt one that I used if you want to make more yogurt use your bigger crockpot just make sure your milk and yogurt ratio match up)

Heat the milk until it reaches 180 degrees(this took about 2 hrs for me) when it reaches 180 unplug your crock, take the lid off and let cool until it is around 110 degrees. In a seperate bowl mix together the plain yogurt and powdered milk and stir well. When your milk reaches 110, add your yogurt mixture and stir well. Place the lid back on and wrap the crockpot in a blanket till it is all covered with it. Let it sit on the counter for about 6 hours(i only had to let mine sit for 5)just until it is thick like yogurt. You will notice a watery substance on the top, this is the whey You can mix it in and put your yogurt in the fridge and it is ready to eat when chillled.

If you want Greek Yogurt you will need to place your flour sack towle or a couple layers of cheesecloth in a mesh strainer and place it over a bowl. Pour your yogurt into the lined strainer, put it in the fridge and let some of the whey strain out. Check it after a few hours to see if it is thick enough and if not, let it sit and strain some more.

You can make the yogurt or greek yogurt exactly how you like it. Add pureed fruit to it or chopped up berries or add a little agave or honey for sweetness because it is plain yogurt and will be a bit sour. I added honey and pure vanilla extract to mine and it was wonderful.

THis is how I ate if for breakfast with a little sprinkle of granola and a cut up banana. So good

This is what it looks like. believe me it is really creamy and smooth despite what the picture looks like and if you want it to look really smooth just whip it with a wire whisk for a few minutes.

Oh and don't throw your whey away. The liquid left in the bowl use it to replace the liquid in your bread or pancake recipes or to replace the buttermilk in biscuit recipes. Or add to smoothies. This stuff is oh so good and protein packed as well!!!

Dulce de Leche

Oh my where do I begin with this stuff. I have had this recipe on my to make list for quite sometime now and finally decided to try it out since I had another recipe I wanted to try that needed some Dulce de leche. Anyway both recipes were a success and let me tell this could not be any easier and I will never pay for dulce de leche in the store!! If you want some yummy caramely goodness give this easy recipe a try!! You will not be disappointed believe me. I found this recipe over at Mel's Kitchen cafe. Crockpot Dulche de Leche Makes 1 1/2 cups 2 (14-ounces each) cans sweetened condensed milk 1-2 teaspoons pure vanilla extract or vanilla paste, optional 3 (1/2 pint each) canning jars with lids and rings or I used 1 pint jar and 1 half pint jar because that is what I had Water Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator. Do not turn the heat up to high and cook for less time or you will have a sticky burnt mess!!! Use as a dip or ice cream topping or in some of your favorite desserts instead of sweetened condensed milk!!

Updated Falafel

Just thought I would update my picture of this yummy dish. These are so great when you don't want something hot since we are in the middle of the hot summer. Sorry for those of you who have already seen this recipe but I know I have new people come and visit my site so here is an oldie but a goodie.We love all kinds of food from all over the world around our house. My husband had to live over in Egypt for a time for school and ate a lot of falafel over there. It is one of there main staples. They eat it inside pita bread as a sandwich. We love these little fried patties ever since he asked me to make them. We have been making them for years. Even if you think you don't like garbanzo beans you must give these babies a try. paired with pita bread, lettuce, tomatoes, feta cheese(or whatever cheese you like for that matter), avocados, and yogurt cucumber sauce make these irresistible!!



Falafel
1 can garbanzo beans(chickpeas)drained and rinsed
1/2 large onion roughly chopped(about 1 cup)
2 T. fresh parsley or you can use 1 T. dried
2 T. fresh cilantro
3/4 tsp salt
1/2-1 tsp. dried hot red pepper(depending on how hot you want it)
4 cloves, or 2 tsp minced garlic
1 tsp cumin
1 tsp baking powder
4-6 T. flour (I ended up using almost 10 T.)

Put onion, parsley, cilantro, hot pepper, salt, garlic, and cumin in a food processor or blender and blend till onion is small. Dump in the beans and process until well blended but not totally pureed. Sprinkle in the baking powder and 4 T. of flour and pulse. YOu want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours. Form the chickpea mixture into little patties about the size of a sausage patty. Heat 3 inches of oil to 375 degrees and fry the patties for a few minutes, or until browned, on each side. Drain on paper towels and serve with pita bread, and any toppings you would like as I mentioned above.



Garlic Herb Butter Spread

Where do I begin with this wonderful butter spread? It is truely out of this world delicious!!! It is awesome on any kind of bread or roll(except sweet breads ofcourse) but we first had it on the rosemary bread I posted.here I found this recipe over at Mel's Kitchen Cafe just like the rosemary bread recipe. If you love butter spreads go try this one you won't be disappointed and just try to only have one slice of bread!! You won't be able to stop believe me!!!

Garlic Herb Spread

Makes about 2 cups spread

8 oz cream cheese, softened

2 sticks of butter, softened

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sugar

1/2 tsp oregano

1/4 tsp pepper

1/8 tsp thyme

1/8 tsp basil

1/4 tsp parsley

1/8 tsp celery salt

1/4 tsp salt

In a medium bowl, whip the cream cheese and butter with a handheld mixer until light and fluffy and smooth. Add the spices and herbs and mix until well combined. Serve at cool room temperature with slices of bread. Keep leftovers in the fridge. Keeps for a long time!!!

Berry swirled Cheesecake

As I have said before on this little blog, I love love cheesecake!! I already have a great plain cheesecake recipe but I wanted to spice it up a little bit so I decided to add some triple berry pie filling to the batter. It was yummy and  nice to have a cheesecake with a little bit of something else in it and that my kids weren't a mess after. 

Berry Swirled Cheesecake

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

4 (8 oz each)pkgs of cream cheese at room temp.

1 1/2 cups sugar

3/4 cup cream

4 eggs, room temp.

1 cup sour cream

1 T. vanilla

1/4 cup flour

1(20 Oz) can triple berry pie filling(or filling of your choice)

Mix graham cracker crumbs and butter and press into a 9 inch springform pan. Beat the cream cheese, add the sugar and mix until creamy and smooth. Beat in the cream. Add the eggs, one at a time, beating only to incoporate. Mix in the sour cream, vanilla and flour and mix till well combined. Fold in the pie filling and mix. Pour over the crust. Bake at 325 for 1 hour and 15 minutes or until the center is almost set. Turn off the oven and let sit in the oven for 1 1/2 hours. Take out let the cheesecake come to room temp than put in th fridge overnight or for 3-4 hours until chilled.



Zucchini Bread

Summer is in full bloom here and those of you who grow gardens know that if you plant zucchini you always have it coming out your eyes and ears. Now where we live I can't plant a garden(i would if I could)but several of my friends do and they always give me a lot of stuff from there gardens that they can't eat. I sure do love being able to have that and am thankful they are willing to generously share with us. I was given a bunch of zucchini the other day from my friend Tami and after we had some for dinner I decided to make zucchini bread with the rest of it. Now I didn't have a zucchini bread recipe in my Arsenal so I decided to go looking for one. Not a single one really jumped out at me so I just made this one up on my own and it was so yummy!!Your kids won't even know there is zucchini in there unless you tell them. So If you love zucchini bread and you have it coming out your ears give this bread a try it won't disappoint!!!
Zucchini Bread
 1 1/2 cup butter(don't substitute for anything else)
 2 cups sugar
 1 1/2 cup brown sugar
6 eggs
1/2 cup greek yougurt
 4 tsp vanilla
 4 cups grated zucchini(skin and all no need to peel it)
 4 c. whole wheat flour
 2 c. flour
2 T. cinnamon
 1 1/2 tsp salt
 2 tsp baking soda
 2 tsp. baking powder

Cream the softened butter with the sugars until light and fluffy. add the eggs and mix well. Add the vanilla and greek yougurt and mix well. Stir in the zucchini. In a another bowl mix all the dry ingredients until well combined. Add the dry ingredients to the wet and just stir until combined. Do not overmix. Pour into greased bread pans and Bake at 350 degrees for 50-60 minutes or until a knife inserted in middle comes out clean.
Makes 5-8x4 inch loaves.
Just cut recipe in half if you don't want so many loaves.
They do freeze well or you can give some to your neighbors. They will thank you!!!

Slow Cooker Salsa Verde Chicken

Yet another crockpot success!!! I love finding recipes that I can put in the crockpot at lunch and forget about it until it is time to eat at dinner. This chicken was creamy and delicious with just a little hint of spice and if you make it with yougurt instead of the sour cream it is very healthy for you which is a winner in my book as well.  

Slow Cooker Salsa Verde Chicken

6 boneless chicken breasts(about 4 oz each)

1 onion chopped(optional)

1 T. fresh minced garlic

1 1/2 tsp cumin

1 tsp oregano

1 tsp salt

1 tsp pepper

Juice of 2 limes

1(16 oz) jar green salsa, any brand you like)

2 cans white beans,drained and rinsed

1 1/2 cup sour cream or plain greek yogurt(can use low fat or fat free) I used 1 cup greek yogurt and 1/2 cup full fat sour cream

Plave chicken in the slow cooker(frozen or thawed) Mix all the other ingredients, except the sour cream/yogurt and pour over the chicken. Cook on low for 6-8 hours or high 3-4 hours. About 30 minutes before you want to eat.  Shred the chicken and put back into the crockpot and add the sour cream/yogurt. Let it Heat through then serve over rice of your choice or quinoa.

Chocolate Truffle Cake

So I posted this cake a few years ago but I made it again for my hubby's birthday just a few weeks ago and finally took a better picture of it so I thought that I would repost the recipe with the better picture plus I am sure some of you didn't even know I had posted this. This cake is delicious and so easy!! One of the best chocolate cakes I have ever had trust me!! if you are craving a chocolate cake go make this one quick!!!!

>Chocolate Truffle Cake
1 box chocolate cake mix
1 stick of butter
1-16 oz container sour cream
5 eggs
1 large box chocolate pudding(8oz)
1 bag chocolate chips (your choice)

Combine cake and pudding mixes. Then create a well in the middle of mixture and dump the sour cream, melted butter, and eggs in. Mix all together until well combined; the mixture will be really thick. Then dump in the chocolate chips and stir. Pour into a well greased bundt cake pan. Bake at 325 degrees for about 50-55 minutes or until a toothpick inserted in the center come out clean. Let cool 10 minutes them flip it out onto a serving platter. Frost with chocolate frosting or it is great without frosting as well. Chocolate Chip Frosting 1 1/2 cup sugar 1/2 cup milk 1 1/2 cup chocolate chips(I use milk chocolate but use whatever you like) 2 tsp. vanilla 1/2 stick butter In a saucepan bring to boil the sugar, milk, and butter and boil for 45 seconds. Take off heat and add the chocolate chips and the vanilla stir until smooth. Let cool for about 10 minutes then spread over cooled cake!!! Yummy!!!!

Balsamic Butter Pasta with Roasted Asparagus

So I found this gem of a recipe over at Mel's Kitchen cafe. I spotted it awhile ago and have had it bookmarked to try. Since asparagus was on sale here last week I decided to pick some up and finally give this recipe a try. Now if you don't like asparugus or it is a little pricey you can always use broccoli or fresh green beans. They would be just as good in this recipe. We love pasta and i have to say that I am more adventurous in that department than my hubby and kids. They are kind of boring and usually only like a red sauce or alfredo so when they claimed they really liked this I was excited!!! This dish is super easy and comes together fast. It is great for a weeknight meal when you are in a hurry and short on time. If you want a lighterish(I am sure I made that word up)and fast supper give this pasta a try!!!  

Balsamic Butter Pasta with Roasted Asparagus

Serves 4-6

1 lb fresh asparagus, green beans, or broccoli

1 T. olive oil 

1 tsp salt

3/4 tsp pepper

1/2 cup balsamic vinegar

2 tsp brown sugar

1 lb your choice of pasta

4 T. butter, cut into pieces

1/3 cup Parmesan Cheese, plus more for Serving

Heat oven to 400 degrees. Snap the tough ends off the asparugus and throw away. Cut the asparagus in 1 inch pieces,(if using green beans do the same and if using broccoli just into bite size pieces)Put the asparugus or whatever veg you are using on a rimmed baking sheet and toss with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast in the oven till tender, about 15 minutes. Remove from the oven and set aside.

While the asparugus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 T, about 5-10 minutes. Stir in brown sugar and an additional 1 tsp salt and 1/4 tsp pepper.  Remove from the heat.

Cook the pasta according to the package directions. When done drain water. Return to pot and toss the pasta with the vinegar mixture and butter. Toss to combine well. add the asparagus (veggie of your choice) and the parmesan cheese and mix well. Serve immediately with more cheese. French bread and a green salad!!!

Yum!!!