Quick and Easy Korean Beef

recipe from Six Sisters Stuff

Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
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, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the 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.

Caramel Crispix

18 oz Crispix Cereal
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews

Boil sugar, butter and karo for 2 minutes.  Add baking soda.  Pour cereal in a brown paper bag and add the caramel.  Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again.  Microwave another 1 1/2 minutes and shake again.  (Watch carefully...no fires!)  Pour out in single layer onto wax paper to cool.

Shelly's Menu Nov. 16-22

Sun: Pork Tenderloin with Roasted Carrots and Broccoli (still haven't gotten to this from last week)

Mon: Chicken Pot Pie

Tues/Wed: Taco Soup with fixings

Thurs/Fri: Breakfast Casserole

Sat: Korean Beef over rice

Chicken Pot Pie

Recipe from Tasty Kitchen

Ingredients

• 6 Tablespoons Butter
• ⅛ teaspoons Thyme
• ¼ teaspoons Pepper
• 6 Tablespoons All-purpose Flour
• 1-½ cup Chicken Broth
• 1-½ cup Half-and-half
• 2 cups Cooked, Then Cubed Chicken
• 1 whole Carrot, Diced And Cooked
• ½ cups Peas Cooked
• 6 whole New Potates, Cooked And Cubed
• 1 box Double Crust Pastry Shell (or Make Your Own!)

Preparation

Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly. Remove from heat and add chicken broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into uncooked pastry shell. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.

Shelly's Menu Nov. 10-15

Mon: Italian Sandwiches (still haven't gotten to these from last week)

Tues: Pork Tenderloin with Roasted Carrots

Wed: Leftovers

Thurs:Firecracker Chicken with Rice and Steamed Broccoli

Friday: Turkey Breast of Wonder with Mashed Potatoes and Green Beans

Saturday: Shredded Beef Tacos with toppings and Homemade taco shells, black beans, Mexican rice

Marinated Grilled Shrimp

INGREDIENTS:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water for about 30 minutes so they don't burn)

DIRECTIONS:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Shelly's Notes:  We didn't skewer them, just cooked them on tin foil that we placed directly on the grill.  YUMMY!

Olive Garden Knockoff Zupa Toscana Soup aka Spicy Tuscan Soup

Ingredients
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

Brown Sugar Pound Cake with Caramel Drizzle

Ingredients
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Caramel Drizzle
1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Don't over bake...It will get dry and trust me, you want this to be done, but barely, so it's moist and gooey!
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon HOT Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduceheat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Shelly's Menu Nov 2-8, 2014

Sunday: Creamy White Chicken Chili with Cornbread
Monday: Pork Chops with Potatoes and Roasted Broccoli
Tuesday: Beef Stew with Breadsticks
Wednesday: Leftover Night
Thursday: Italian Sandwiches
Friday: Late Night Pasta

Pioneer Woman's "Simple, Perfect Chili"

We love this chili recipe at our house!

Ingredients

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina ( corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Quick Cinnamon Rolls

3 1/2 cups warm water
3/4 cup sugar
1 cup oil
6 TBS. yeast
1 TBS. salt
3 eggs
10 1/2 cups flour
2 sticks butter-melted
1-2 cups brown sugar
Cinnamon as needed

1.  Mix water, sugar, oil, and yeast. Let sit for 15 mins.
2.  Add salt, eggs and flour. Mix well. Roll and spread with butter, brown sugar and cinnamon.
3.  Cut and let rise for 10 mins. Bake at 425 degrees for 10-15 minutes on a greased baking sheet. Glaze while warm (cream cheese frosting)

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Lemon Coconut Gooey Butter Bars

These are so very divine!

CRUST:
1 yellow cake mix
1 egg
1 cube butter, melted

FILLING:
8 oz. cream cheese, softened
2 eggs, room temperature
1 tsp. vanilla extract
1/4 tsp coconut extract
1/2 c. fresh lemon juice
2 c. powdered sugar
1 cube butter, melted

TOPPING:
1/4 c. sugar
1/4 c. brown sugar
1/4 c. sweetened coconut flakes
2 Tbsp. butter, melted
1/3 c. flour

Preheat oven to 350 and spray 9x13 pan with cooking spray.

In a large bowl, mix the cake mix, egg, and melted butter.  Press this mixture evenly into the bottom of the 9x13 pan and set aside.

In a large bowl, beat the cream cheese.  Add one egg at a time, mixing well between each addition.  Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter.  Pour the filling over the crust.

Mix the topping ingredients until crumbly and sprinkle over the filling.  Bake 35-40 mins.  Do not over bake, you want the middle to still be jiggly when you take it out!  Cool completely and cut into squares.    

Lasagna Soup

Recipe adapted from Paul Dean

***Note: This soup is best served right after it’s prepared. The lasagna noodles will start to soak up the broth the longer it sits. If it gets thicker than you like, you can always add a bit more water or broth. If you have leftovers, store them in the fridge (of course!) and then add a bit of water to your container before you heat it up and serve. ***

1 pound ground sausage, or ground beef (I used sausage)
1 onion, chopped
1 bell pepper, chopped (I used some mini red and yellow bell peppers)
3 cloves garlic, minced
1 t thyme
1 T brown sugar
4 C chicken broth
2 (14.5 ounce) cans diced stewed tomatoes
2 (8 ounce) cans tomato sauce
2 t italian seasoning
1/2 t salt
7 lasagna noodles, broken up
1 C parmesan cheese, grated
1-2 C mozzarella cheese, grated

1. Into a large soup pot place 1 pound ground sausage, 1 chopped onion, 1 chopped bell pepper, and 3 cloves minced garlic. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.

2. Add 1 teaspoon of thyme, 1 tablespoon of brown sugar, 2 cans stewed tomatoes, 2 cans tomato sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 4 cups of chicken broth. Bring the soup to a boil over medium high heat, then reduce the heat and let the old girl simmer for about 20 minutes.

3. Find yourself 7 lasagna noodles. Break them up into large chunks and add them to the soup pot. Let the noodles simmer in the pot until they are tender. Should take about 10 minutes.

Jalapeno Popper Chicken Chili

Ingredients

3 tbsp extra virgin olive oil

1 small onion, diced

5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)

3 cloves garlic, minced

salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon oregano

pinch of crushed red pepper

1 (10 oz) can dice tomatoes with green chiles

1 + 1/2 cups chicken broth

1 (14 oz) can cannelloni or navy beans, drained

1 (14 oz) can corn, drained

8 ounces cream cheese

1 pound bacon, cooked crispy and crumbled, divided

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

Green Chile Chicken Soup

1 c butter

1 c flour

8 c chicken broth

1 tsp garlic salt

1 tsp seasoned salt

½ tsp pepper

2 can green chilies

1 ½ c cubed cooked chicken

2 c sour cream

Diced cooked potatoes

Melt butter in pan; add flour. Cook over low heat 2-3 minutes, stirring constantly.  Add chicken broth. Blend until thick and smooth. Add seasonings and simmer a few minutes. Add green chilies and juices.  Add chicken and potatoes. Mix in sour cream. Heat thoroughly.

*I usually reduce the butter by almost half and then thicken at the end with potato flakes