Various recipes...

There are a few recipes I have been wanting to post for a while, but just haven't so here they are...

OATMEAL BARS

When you have a sweet tooth and want to stay on track, here’s a nice treat.
Sugar is NOT an added ingredient.

3 mashed Bananas

1/3 cup Apple Sauce
2 cups Oats
¼ cup Almond Milk
½ cup Raisins (optional)
½ cup Craisins (optional)
1 tsp. Vanilla
1 tsp. Cinnamon

Bake at 350°F for 25-30 min.  Let cool, then cut into desired bar size.

 

 

BULGOGI (Korean BBQ Beef)

Yield: 4 to 6 servings

Prep Time: 15 minutes, plus marinating time

Cook Time: 5 minutes

INGREDIENTS

1 1/2 cups water
1 1/2 cups beer

2 cups soy sauce

2 cups white sugar

½ cup sesame oil
2 Tbsp. minced garlic

½ Tbsp. garlic powder
1 tsp. ground ginger/powder

½ Tbsp. onion powder

pinch Korean red pepper flakes, plus more for garnish

2 pounds rib eye steaks, thinly sliced crosswise into ⅛-inch slices

2 Tbsp. vegetable oil

Thinly sliced scallions, for garnish

Toasted white and black sesame seeds, for garnish

Steamed white rice, for serving

Kimchi, for serving

DIRECTIONS

Note: Sprinkle meat with baking soda and let sit for 1 hour or so.  Rinse well then proceed...

1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders and Korean red pepper flakes until the sugar has dissolved.  Add the sliced rib eye and let marinate for 1 hour.

2. In a large cast-iron pan, heat the vegetable oil over high heat.  Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. 

You can also grill the meat for a smokier flavor. Transfer to a platter.

4. While meat is cooking, reduce marinade for ~10 minutes to serve over dish.

3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.

 

I have had Bulgogi on many occasions, beef sliced thin and piled over rice.  This recipe uses larger pieces of meat and in my opinion is much more satisfying.  The marinade can also be used for Korean Short Ribs.

Looking for a quick, one pan, weeknight meal that's versatile enough to use many different types of meat and found the following:

SMOTHERED PORK CHOPS

Serves: 4
You can also use skinless chicken thighs for this.

INGREDIENTS

•4 bone-in pork loin chops, 1 inch thick
•salt & fresh ground pepper
•1 Tbsp. olive oil
•1 Tbsp. butter
•1 large sweet onion, sliced
•3 cloves of garlic, minced
•2 cups sliced mushrooms
•2 Tbsp. flour
•1 tsp. dried thyme
•1 cup chicken broth
•¼ cup water
•¼ cup white wine (see notes)
•¼ cup heavy cream
•¼ cup sour cream
•2 green onions, chopped

Instructions

1. In a heavy ceramic skillet, heat up 1 Tbsp. olive oil over medium-high heat.
2. Season the pork chops generously with salt and fresh ground pepper on both sides.
3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
4. Remove the chops and transfer them to a plate.
5. To the same skillet melt 1 - 2 Tbsp. butter.
6. Add the sliced onion, minced garlic and sliced mushrooms and cook until soft and the moisture from the mushrooms has cooked off.
7. Add the dried thyme and flour to the onion mixture and cook for 1 minute.
8. Stir in the chicken broth, water and wine and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.
9. Stir in the heavy cream and sour cream.
10. Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly.
11. Sprinkle with the chopped green onions and serve over rice or pasta (egg noodles or fettuccine noodles).

Easy Chicken and Pasta

I have been trying to add some new things to my repertoire because I have been cooking the same damn thing over and over - Spaghetti, Tacos, Grilled Chicken, etc.  So, to add some variety I decided to look on Pintrest (that's right, I have been somewhat convinced by Julie and the girls that there is some value to that phenomenon.
So, in the spirit of branching out, I'm going to try a few things that sound good.  Of course, they will have my spin on them but let's see how it goes...

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Prep Time: 20 minutes/Cook Time: 20 minutes

INGREDIENTS
2 tablespoons olive oil
1 lb. chicken breast or tenders.  For a quicker recipe, use a rotisserie chicken or previously grilled.
1 tsp. Lawry’s Season Salt
1 tsp. Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes or 1 14.5oz. can diced tomatoes.
1 cup cooked spinach (1 box frozen, cooked per directions)
5 garlic cloves, minced
1 Tbsp. crushed red pepper
6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
1 1/3 cups Half & Half
1 1/3 cups Parmesan cheese, shredded
10 oz. penne pasta cooked per directions
1/2 cup Parmesan cheese, grated, for serving

DIRECTIONS

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2.To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, half of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add Half & Half and bring to boil. Only after Half & Half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 2-3 minutes. Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat) and chicken. Season with more salt if necessary. Be careful not to over-stir and break up the pasta. To serve, top the pasta grated Parmesan cheese.

This turned out pretty damn good, if I do say so for my damn self!  The recipe makes about 4 good servings with enough for left overs.