Do you ever get stuck in a “weeknight supper rut”? Even with I find a recipe that we all love, I gradually get back into the same routine of cooking the same things over and over. Sounds a little like my hairstyles! That is until I realize that I just cooked salmon patties last week, or maybe a roast two nights ago.
This Slow-Cooker Korean Beef recipe is a result of being in a rut. I found this recipe at damndelicious.com. It was a great blog that had wonderful looking recipes that I would like to try. It took me about 15 minutes to have everything ready and in the slow-cooker. The chuck roast assured me that it would be fork tender, and the flavor was excellent! Different from my usual weeknight dinners.
I use chuck roast quite often, so I usually buy several when I find a good sale. Everything else was items that I already had in my pantry. The Korean beef was great served with steamed green beans and rice. Be sure to spoon some of the delicious sauce over your beef to serve. Garnish with green onions and toasted sesame seeds, if desired.
Slow-Cooker Korean Beef
- 1 c. beef broth
- ½ c. reduced sodium soy sauce
- ½ c. brown sugar, packed
- 4 cloves garlic, minced
- 1½ tbsp. sesame oil
- 1 tbsp. rice wine vinegar
- 1 tbsp. finely minced fresh ginger
- 1 tsp. Sriracha, or more to taste
- 2 tbsp. sweet chili sauce
- ½ tsp. onion powder
- ½ tsp. freshly ground black pepper
- 3 lb. boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 2 tbsp. cornstarch
- ¼ c. water
- 1 tsp. toasted sesame seeds
- 2 green onions, thinly sliced
- Whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, sweet chili sauce, onion powder, and pepper in the slow-cooker.
- Place trimmed and cubed beef in the slow-cooker.
- Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours.
- When beef is cooked through, whisk together the cornstarch and ¼ c. water. Stir mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes or until the sauce has thickened.
- Serve immediately, garnished with green onions and toasted sesame seeds, if desired.
Okay, so it’s almost the end of January, so I think a cheat day is in order. This warm Cherry Crumble is just what the doctor ordered on these cold winter days. It couldn’t be easier, made with frozen cherries. It’s great served with a big scoop of vanilla ice cream. You could also use other fruits, such as blueberries, as well.
- 2 (1-lb.) bag frozen cherries
- ¼ c. all-purpose flour
- ¼ c. granulated sugar
- 2 tbsp. fresh squeezed lemon juice
- ½ tsp. vanilla extract
- 1 c. all-purpose flour
- ¼ c. granulated sugar
- ⅓ c. packed light brown sugar
- pinch salt
- 1 stick cold, unsalted butter, cut into cubes
- ½ c. rolled oats
- In a small bowl, whisk together ¼ c. flour and ¼ c. sugar.
- In a medium bowl, toss the cherries with the lemon juice and vanilla. Add the flour mixture and toss to coat. Pour into a greased 9 x 13-inch baking dish.
- In the bowl of a food processor fitted with a steel blade combine 1 c. flour, ¼ c. granulated sugar, ⅓ c. brown sugar, and pinch salt. Pulse to combine, then add the butter. Pulse until the butter is pea-sized.
- Pour mixture into a medium bowl. Add the rolled oats. Rub mixture between fingers, making large crumbs.
- Sprinkle the crumble mixture evenly over the cherries. Bake at 350°, uncovered for about 45 minutes, until the juices are bubbly and the topping is golden brown.
- Remove from oven and cool 10 to 15 minutes before serving.
It has been a very exciting week on the Not Just Sunday Dinner home front! I attended a cooking class at the Le Cordon Bleu culinary school last weekend! Savannah gave me a gift certificate as a Christmas gift. When I initially signed up for the class, I will admit that I wasn’t very excited with my choices. Dim Sum was not my first choice, but boy was I in for a big surprise! I had so much fun that I can’t stop talking about it! My new cooking friends, Kristen, Sandra, and Keerty helped make the whole experience fun. If you are wondering…yes, I do have a picture to prove that I was there. Have you seen me in a hat?? If so, you know why I will not share my picture in that little white beanie!!
This is Keerty and Sandra. Had a blast cooking with them!
Kristen is on the left hand side and that’s Keerty on the right.
I had one “blow out” but these are my Little Juicy Steamed Rolls…yummy!
Chef Sam showed us how to do this pretty little garnish!
I came away inspired to try new things. I had about a half dozen new recipes, to-go boxes of delicious food, and tips to apply to many areas of cooking. Now, I am ready to take all of the classes! Since they offer the last classes June 2016 I really should reserve my seats quickly. Le Cordon Bleu is closing its doors in all of American unless an interested buyer comes along before then.
You don’t have to be a graduate from culinary school to put these delicious kabobs on the table for your family. These are fast and delicious served with soft tortillas or rice. The cilantro sauce is the pièce de résistance in my opinion. It’s incredibly simple, with only four ingredients, but it takes these kabobs over the top!
Customize the kabobs to your taste using chicken, beef steak, shrimp or pork with bell peppers, onions, mushrooms, and zucchini. I suggest, if making shrimp kabobs, that you skewer your shrimp separate from your vegetables. The shrimp will cook faster than the vegetables, so place the vegetable kabobs on the grill about 10 minutes before you start cooking the shrimp kabobs.
Fajita Kabobs with Cilantro Sauce
- 2 lbs. beef steak, boneless skinless chicken breasts or thighs, pork, or peeled and deveined shrimp
- vegetables of your choice
- wooden skewers
- garlic powder
- onion powder
- 2 bunches fresh cilantro
- juice of 2 limes
- olive oil (I prefer regular olive oil, not extra virgin for this recipe)
- salt and freshly ground black pepper to taste
- Soak the wooden skewers in water at least 30 minutes before using.
- Light grill and heat to medium-high heat.
- Trim the fat from steak, chicken, or pork. Cut into uniform pieces. Cut the vegetables into bite size pieces. Thread the meat and vegetables on the skewers. Place on a large baking sheet. Brush all sides with olive oil, sprinkle with salt, pepper, garlic powder, and onion powder.
- To make cilantro sauce, place washed cilantro leaves in the bowl of food processor. Add the juice of two limes, and a pinch of salt and pepper. Pulse a few times. While the food processor is running, drizzle in olive oil until desired consistency (about 2 tbsp.). Set aside.
- Place kabobs on grill and cook, turning once of twice until the meat is cooked as desired.
- Remove from grill, cover with foil for about 5 minutes, then serve with cilantro sauce and tortillas, rice, or beans.
If making shrimp kabobs... shrimp will cook faster than the vegetables, skewer your vegetables together, and your shrimp together. Place the vegetable kabobs on the grill about 10 minutes before you place the shrimp kabobs on the grill.
Just as animals in the wild want their babies to grow and leave the nest, we also have a desire for our children to leave the nest and become productive citizens. I can sense that my kids are approaching this point in their lives. My reaction to this reality is not as I had anticipated. I was extremely sad when both of my children graduated high school and started college. I remember the desperate feelings well because it wasn’t that long ago. This time, it doesn’t even compare. I feel the change. Maybe it’s because I have witnessed the changes in them. They have matured, and they are excited about what life will bring and what God has in store for them.
Wes will graduate from college soon. He’s already looking for a job and talking about the things that he’ll need to begin living on his own. A camouflaged recliner is high on his list. 😂 He’s reasonably proficient on the grill, so I know that he will not starve, even if all of his food is grilled. I can feel that he’s ready to move on.
Savannah is a sophomore in college. She lived in a dorm last year, but hated it, and decided to move home after her freshman spring semester. After seven months of living with us, Savannah has made the decision to move out again. Since moving back home, she has become quite an exquisite cook. She has never been fond of the dining hall food at school, so when she started commuting, she began packing a lunch. She finds recipes (mostly via Pinterest) and makes her shopping list. She then buys her groceries and cooks on the weekends, then she’s ready to go come Monday. Savannah will still need us for a while, but I think moving out will be good for her too.
Savannah recently prepared this turkey taco soup that I went nuts over. The ingredient list is fairly short, and it was very easy to pull together. It’s entirely different from any taco soup I’ve had in the past. The addition of cream cheese is an absolute genius! Topped with shredded cheese and a few jalapeños this is an excellent meal!
For now, I’m trying to remind myself daily to enjoy the little things. Hold them close while I still can. Enjoy being needed just a little bit longer. For now, I’m doing okay. Grief may hit me when I least expect it, but for now, I’m watching them in amazement, so very proud of the adults they have become and are becoming.
Turkey Taco Soup
- 1 lb. gound turkey
- ½ c. chopped onions
- 2 cloves garlic, minced
- 1 tbsp. ground cumin
- 1 tsp. chili powder
- 8-oz. cream cheese
- 1 (10-oz.) cans Rotel with green chiles
- 1 (14.5-oz.) cans beef broth
- ½ c. heavy cream
- 2 tsp. salt
- Over medium-high heat brown turkey and onion, drain. Add garlic and cook for 1 minute. Add cumin and chili powder. Add cream cheese and still until melted. Stir in Rotel, broth, cream, and salt. Lower temperature to medium and cook until heated through.
Our lives are back to normal at the Melton household. I finally packed up all of the Christmas decorations last week, and they are back in the attic. Wes and Savannah started a new semester at school this week, and I have started plans to the many projects that I want to do. It seems that I always tend to start the new year optimistic with many great plans to eat right and lose weight or paint the kitchen and finally have that new bathtub installed. Somewhere along the way, I tend to get into a rut, and it seems that my resolutions never end the way I intend for them to. For years, my cousin, Melissa and I, have made the comment to each other that “this is going to be our year”. It has become a joke among us, but I think we both secretly are still hoping for a miracle!
This recipe fits into my 2016 plan for healthier eating. It’s a fabulous sweet potato chili recipe that was shared with me by my friend, Teresa. There are so many recipes to add sweet potatoes to your diet! They are great for your vision since they are loaded with Vitamin A. They are powerful antioxidants, a good source of fiber that promotes healthy digestion, they help stabilize blood sugar levels, a great energy source, and anti-inflammatory nutrients, making them a good choice for those with arthritis and asthma.
Teresa often adds ground, cooked chicken to this recipe but I kept it strictly vegetarian. With or without the addition of meat, it is a warm, hearty meal, sure to please the entire family.
Sweet Potato Chili
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. chili powder
- ¼ tsp. cayenne pepper
- 1 tsp. ground cumin
- 1 c. vegetable broth
- 1½ c. peeled and cubed sweet potatoes
- 1 can stewed tomatoes
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (8.25-oz.) can whole kernel corn, drained
- 2 tsp. Italian seasoning
- salt and freshly ground black pepper, to taste
- Heat olive oil in Dutch oven over medium-high heat. Add onions and saute until golden brown. Add garlic, chili powder, cayenne, and cumin. Stir and cook for 1 minutes.
- Add broth and potatoes. Add a pinch of salt and pepper. Cover the pan and reduce heat to medium. Simmer until potatoes are almost tender (about 10 minutes).
- Add tomatoes with juices, beans, and corn. Simmer, uncovered until the chili has thickened and the potatoes are very tender (about 10 minutes).
- Mix in the Italian seasoning, then add salt and pepper to taste. Serve.