Korean Barbecued Beef (Kalbi)

This is a recipe from one of my cookbooks called Family Feasts for $75 a Week. I served it with lettuce leaves and rice. I also forgot to add the green onions to the marinade, so I threw those in the wraps. This was really easy and very good.

Korean Barbecued Beef

serves 6         prep time:30 minutes, plus marinating overnight

2 lbs round steak
1/3 cup soy sauce
1 cup firmly packed brown sugar
2 tablespoons sesame oil
1/4 cup lemon-lime soda
3 cloves garlic, minced
2 green onions, chopped
1 teaspoon black pepper
1 teaspoon sesame seeds

1. Thinly slice beef against the g
rain. Mix remaining ingredients together in a glass baking dish. Add steak; cover and marinate overnight.
2. Preheat grill. Remove beef from marinade, and grill to desired degree, turning slices over at least once while cooking.

Cinnamon Frosted Zucchini Squares

1 3/4 cup flour
1 1/2 tsp baking powder
3/4 c butter
1/2 c sugar
1/2 c packed brown sugar
2 eggs
1 tsp vanilla
2 c shredded zucchini
1 c coconut
3/4 c chopped walnuts
1 recipe cinnamon frosting

In a small bowl stir together flour and baking powder. In a large bowl beat butter with mixer for 30 seconds. Add sugars; beat till fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Stir in zucchini, coconut, and nuts. Spread evenly in greased 9x13 inch pan. Bake in 350° oven about 30 minutes or until a toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. Drizzle with cinnamon frosting. Cut into bars.

Cinnamon Frosting

2 c sifted powdered sugar
2 tbsp milk
2tbsp butter, melted
1 tsp ground cinnamon
1 teaspoon vanilla

Combine all ingredients in large bowl. Beat until smooth.

TERIYAKI SAUCE

Success!  After many trials and errors, I have finally found a homemade teriyaki sauce that I like!!!!!
It's like that sweet, thick sauce from that fast food place I love!

1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder
5 T packed brown sugar
1-2 T honey
2 T cornstarch
1/4 cup cold water

Mix all ingredients except cornstarch and 1/4 c water in a sauce pan and begin to heat.  Mix cornstarch and 1/4 c cold water in a cup and dissolve.  Add to sauce in pan.  Heat until sauce thickens to desired thickness.  Add water to thin you if over thicken it.   Makes about 1 1/2 cup sauce.I browned some chicken strips and added the sauce to the cooked chicken, served it over rice with veggies.  Yummy! and easy!!!!!

This recipe comes from a Pampered Chef party I went to last week.  Really yummy! And even though I don't have the $85 Deep Covered Baker or the correct measuring utensils or the Simple Slicer or the Mix N Chop or the $10 Italian Seasoning, it didn't turn out too bad Sunday night for dinner using my old pan, etc.   Instead of cooking in the microwave according to the original instructions, I cooked it all on my range.

ITALIAN BEEF HOAGIES

1 lb extra lean ground beef
1/4 tsp salt and pepper
1 onion
1 red and 1 green bell pepper
1 envelope dry Onion Soup mix
1 T Italian seasoning
1 T red wine vinegar
6 slices provolone cheese
1 package hoagie rolls

Place ground beef, salt, pepper, onion soup mix, Italian Seasoning, and vinegar in pan and cook until beef is cooked through.  Add onion and peppers and cook until soft.
At this point you can place cheese on top of mixture, cover and melt or do like I did and let everybody put the cheese on their own sandwich.  Serve on hoagie rolls. 

Stove Top Macaroni and Cheese

If your kids are like mine they won't eat macaroni and cheese unless its bright orange. I was happy when I found this recipe on Pinterest and both of my kids loved it! I was also excited that it wasn't much more work than making it from a box. The link on Pinterest takes you to a blog called Creatively Domestic.

Stove Top Mac & Cheese
recipe from Alton Brown
Serves 6 to 8 servings as a sidedish

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk (My can was 5 oz)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
8 ounces sharp cheddar, shredded (I like to use a medium cheddar. The sharp is to potent for me.)

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Garlic Chicken Farfalle

I got this recipe from Becky Higgins via Kevin and Amanda. It is so not healthy, but so good. Seriously, so good.

Garlic Chicken Farfalle
by Becky Higgins

3-4 boneless, skinless chicken breasts
1 (12 oz) bottle Lawry's mesquite marinade with lime
16 oz. farfalle (bow tie) pasta
1/2 cup butter
2-3 cloves garlic, minced
1 cup heavy whipping cream
1 tablespoon pepper (i only used 1/2 tablespoon and we thought it was plenty)
1/2 cup shredded parmesan cheese
1 lb. bacon, crumbled

Cook chicken and marinade in crockpot on low for 6 hours. Pull chicken out of crockpot, allow to cool a little bit, and shred. Set aside. About half-hour before serving boil the pasta. In a small saucepan melt butter. Add garlic, whipping cream, pepper, parmesan and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. Sprinkle with additional parmesan.

Creamy Chicken Enchiladas

We had this at Sunday dinner and everyone seemed to like them. The recipe is from an old Taste of Home magazine.

1 8 oz pkg cream cheese, softened

2 T water

2 tsp onion powder

2 ts ground cumin

1/2 tsp salt

1/4 tsp pepper

5 c diced cooked chicken

20 flour tortillas ( 6 in), room temperature

2 cans cream of chicken soup, undiluted

2 c sour cream

1 c milk

2 4 oz cans diced green chilies

2 c shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken.

Place 1/4 c chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9" baking dishes.

In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. YIELD: 10 servings.

NOTE: I doubled the cream cheese, water, onion powder, cumin, salt and pepper. I used shredded chicken instead of diced and the original amount seemed too dry to me. (Not like Rob's dry chicken though).