Finally the Right Recipe!

DESCRIPTION Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla. INGREDIENTS for the korean bbq beef 2 lbs. top sirloin 2 pears, peeled and cut into chunks 1 2-inch knob of ginger 4 cloves garlic 1/4 cup soy sauce 1/4 cup brown sugar 1 tablespoon sesame oil for the burritos cooked rice cilantro, basil, green onions, maybe even mint if you’re bold kimchi sriracha mayo or  yum yum sauce large flour tortillas INSTRUCTIONS KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious. Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce). Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it

Ingredients 1 cup heavy cream 6 ounces milk chocolate, finely chopped 1/2 cup chunky peanut butter In a small saucepan over medium heat, heat the cream until simmering. Transfer to the top part of a double boiler set over simmering heat. Add the milk chocolate and let stand until softened, about 1 minute. Whisk until melted. Gradually whisk in the peanut butter until the fondue is smooth. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Serve immediately with pretzels or pretzel sticks, brownies cut into bite-sized pieces, bananas cut into bite-sized pieces. Makes 4 to 6 servings.

Ingredients: 1 head cabbage - Slice and set aside 5 green onions - Slice and set aside Lightly brown @ 350 deg:  8 Tbsp sesame seeds  8 Tbsp slivered almonds Combine Dressing ingredients: 3/4 cup oil 6 Tbsp rice vinegar 4 Tbsp sugar 1 tsp pepper 2 tsp salt 2 tsp Accent Top with chow mein noodles just before serving.

INGREDIENTS 3 tablespoons vegetable oil 1 1/4 pounds chicken breast cutlets, cut into thin strips Salt and coarse black pepper 2-inch piece of fresh ginger, peeled and minced (I just use a few pinches of ground ginger) 4 large garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks (or just chopped) 1/4 cup tamari (dark aged soy sauce, found on the international aisle) (I just use low sodium soy sauce) 3 tablespoons honey (3 times around the pan) 1 head of iceberg lettuce, core removed, shredded DIRECTIONS Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and hon

Ingredients For the sauce: 1/4 cup mayonnaise 1 tablespoon drained horseradish 2 teaspoons ketchup 1/4 teaspoon Cajun seasoning For the pickles: Peanut or vegetable oil, for frying 1/2 cup all-purpose flour 1 3/4 teaspoons Cajun seasoning 1/2 teaspoon Italian seasoning 1/4 teaspoon cayenne pepper Kosher salt 2 cups sliced dill pickles, drained Directions Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minute

Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced  1 teaspoon cooking oil  2 cups shredded cooked chicken or carnitas  1 cup canned black bean, rinsed and drained  1 cup canned or fresh corn 1/2 cup bottled salsa  1/2 cup shredded Mexican blend cheese   2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying  3 cups shredded lettuce Optional Garnishes guacamole bottled salsa  sour cream  cilantro  pineapple salsa - directions at the bottom  Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling:   In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry  the Flautas:   Spoon about 1/2 cup of filling across each warm tortilla about

Brine Ingredients: 1 CUP   BROWN SUGAR 1/2 CUP   KOSHER SALT 1 Gallon Water Ingredients for CHIcken: Your Choice Rub 1 TSP GARLIC, MINCED 1 (3-5 lb) chicken 1 Lemon 1 Medium YEllow ONION 3 Whole Garlic Cloves 4-5 Sprigs of THyme To brine the chicken, dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary. When ready to cook, start the smoker grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes. While the grill is preheating, remove the chicken from the brine and pat dry. Rub with the minced garlic and Favorite Rub. Next, stuff the cavity with lemon, onion, garlic and thyme. Tie the legs together. Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant read thermomete

Rainbow Roll-Ups : carrots , cut into matchsticks cucumbers , cut into matchsticks red cabbage curry hummus cooked rice  or  quinoa  (optional) peanuts and cilantro collard greens  (leaf) Peanut Sauce : 3/4 cup  peanut butter 1/4 cup  soy sauce  (tamari or coconut aminos if gluten free) 1/4 cup  rice vinegar 1/4 cup  water 2 tablespoons  honey 1 clove  garlic Curry Hummus INGREDIENTS 2 14-ounce cans  chickpeas , drained and rinsed 1/2 cup  coconut milk  (more as needed) 1 1/2 tablespoons  red curry paste 1 tablespoon  curry powder 1 clove  garlic 1 teaspoon  sea salt Curry Hummus INSTRUCTIONS Blend or pulse in a food processor until smooth. Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!             I like to add a little squeeze of lime and a pinch of cayenne for extra heat.            Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan,   

Wet Ingredients for Chicken: 4 boneless skinless  chicken breasts   (see notes!) 1 tablespoon  seasoning mix   (see notes!) 1 cup  buttermilk  ( or 1 cup milk + 1 teaspoon vinegar ) 1 large  egg Dry Ingredients for Chicken: 1 1/2 cups  flour 1/2 cup  cornstarch 1 teaspoon  baking powder 2 teaspoons  salt 1 tablespoon  seasoning mix 4-5 cups  peanut oil  for frying Tangy Slaw: 3 cups  shredded cabbage 1/2 cup  shredded carrots 1/2 cup  mayonnaise   (Greek yogurt is a good sub) 2 tablespoon  white vinegar 1/2 tablespoon  sugar 1/4 teaspoon  salt Sandwich Add-Ons: Brioche buns Swiss cheese Pickles, pickled jalapenos, etc. Bacon Honey dijonnaise   (easy – see notes) INSTRUCTIONS MARINATE:  In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours. BATTER:  In a shallow bowl, combine all the dry ingredients  except  the oil. SLAW:  Toss all your ingredients together! FRY:  Heat the

40 minutes with 10 minute prep time Serves 6  2 (6 oz) package Tyson Fajitia Chicken Strips, diced 1 medium onion, diced 1 TBLS olive oil 1 (1 1/4 oz) package McCormick white chicken chili seasoning mix 3 tsps Chicken Bouillon powder 1 1/2 tsps garlic powder 1 tsp oregano 1/2 tsp ground black pepper 1/4 tsp ground cayenne pepper 1/4 tsp cumin 2 (15 1/2 oz) cans northern white beans, rinsed and drained 2 cups water 1/2 cup light cream 1 cup sour cream 1 (10 oz can Rotel Mexican Style Tomatoes (or regular kind if you can't find Mexican style) 1 (4 oz) can diced green chilies 8 oz white cheese dip (I use Gordo's brand in teh refrigerator section by the other cheese at Publix. It comes in the 16 oz) lime juice (optional, but a fresh squeezed lime is really good!) 1. In a stock pot, add diced onion and olive oil. Saute until clear. 2. Add seasoning packet and all other "dry" ingredients. 3. Conitnue to saute dry ingredients

Ingredients 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 teaspoons vanilla  1 to 2 tablespoons milk  Steps 1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. 2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Ingredients 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin Salt and Pepper (according to taste) 3 tbsp Worcestershire sauce Any steak seasoning you like 1 tbsp olive oil For the Veggie filling 1 carrot 1 bell pepper 1/2 a zucchini (depending on size) 5-6 green onions 2 cloves of garlic 1 tsp Italian herb seasoning For the Balsamic glaze sauce 2 tsp butter 2 tbsp finely chopped shallots 1/4 cup balsamic vinegar 2 tbsp brown sugar 1/4 cup beef broth Instructions – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing). – Season t