Recipe: Slow Cooker Korean Beef

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The dinner rotation needed work.  And I love my slow cooker even though I usually wait till the fall to pull it out.  But I was working from home and needed a quick recipe that I could prep during my lunch hour and have dinner ready for the family.  Huge thank you to Alyssa, The Recipe Critic for this awesome recipe on her blog – this slow cooker Korean beef is awesome!!

And the best part, it’s super easy!  Flank steak and a bunch of ingredients that were already in my pantry and frig….serve it with those 90 second jasmine rice bags and add some steamed veggies.  Dinner is DONE!

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Recipe – My Favorite Garlic Lemon Chicken

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I am always on Pinterest looking for new recipes to add to the rotation.  And I found a couple great lemon chicken recipes and then altered them a bit to make it my own!  And it is now one of my favorite recipes. The whole family likes it and it is so easy I can make it when I get home from work even after picking up my daughter.  Pasta, chicken and yes, my favorite, lemon sauce.  If you like lemon, this may become your new favorite too!

lemonchickenGarlic Lemon Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts pounded super thin
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • salt and pepper to taste
  • All-purpose flour(to coat the chicken)
  • 1 cup chicken broth
  • 2 whole Lemons for sauce, 1 lemon for garnish
  • ¾ Cup whipping Cream
  • 2 Tablespoon minced garlic
  • Garlic Powder
  • Chopped fresh parsley
  • Angel Hair or Spaghetti Pasta

How to Make it:

  • Heat the butter and oil in a large skillet* over medium high heat.
  • Season the flour with garlic powder, salt and pepper, dip the chicken to coat and shake off the excess.
  • Cook the chicken (flip halfway) until it is fully cooked and there is no pink. Remove from the skillet and set aside on a plate(reserve the juices).
  • Turn the heat to medium low. Cut 2 lemons in half and add juice from both lemons, broth, garlic and whipping cream. Bring the sauce to a boil and return to medium low heat. Add salt and pepper if needed. Allow the sauce to cook for a few minutes.
  • Plate the pasta, spoon some of the sauce over the pasta, gently put the chicken back in the sauce coating both sides and serve over the pasta.  Garnish with fresh parsley and lemon slices.

*The Rachel Ray pan is perfect for this dish!

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On the Road Eats: Chicago

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Shame on me.  I relied on the concierge to recommend a restaurant.  My colleague and I were on different schedules so dinner was a “whenever” type of event.  The company was good, but dinner……what a shame.  Lunches – fantastic…..and yes, I spent some time picking those spots.

River Roast
Loved this spot.  We ate outside, had a view of the river and the weather was in the 70’s(yes..in November!)  Our appetizer –  the shrimp and crab toast with avocado and then for my meal, I ordered the local beet salad with ricotta and added steak. WOW..fantastic lunch and a new salad idea that I may be able to make at home!

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Star of Siam
Nope- definitely not a star. For me or my colleague. And yes, pictures can be deceiving.  The dumplings were good, fine, ok but our main dishes- nope, not good. I always order either Pad Thai or Pad See Ew and opted for the latter on this night.  Convenient to walk from our hotel but convenience doesn’t outweigh a bad meal.  I should have walked the extra block to Eataly. Sorry Star of Siam- I won’t be back.

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Siena Tavern
IMG_4848YES!!!  I chose right and can say we had a second fabulous meal in Chicago!!  I had wanted to go for dinner(instead of Star of Siam) but they had no availability and I did not have a reservation.  It was lunch and I wanted something to keep me full for my flight home but not something too overwhelming since I had one more meeting.  I ordered the Butternut Squash Tortellacci and it was the perfect lunch.  I will definitely be back to this spot.

I have another trip to Chicago early next year- any suggestions??

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Recipe- Rack of Lamb

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When my husband and I were dating, I used to cook quite often, especially after we moved in together.  Rack of Lamb was one of my “fancier” dishes and I have a super easy recipe.  Perfect for a dinner party and only 5 ingredients!  Serve it with mashed potatoes or sweet potatoes and a green vegetable and its a great meal.  Mint Jelly is a must!

imageRack of Lamb

Ingredients:

  • Rack of Lamb, trimmed and frenched
  • Dijon mustard
  • Italian bread crumbs
  • fresh parsley
  • S & P

Directions:

  • Clean the lamb and pat dry. Make sure the bones are trimmed.
  • Cover the meat and fat with salt and pepper, then cover with dijon mustard.
  • Cover with italian breadcrumbs and keep in refrigerator to set(at least one hour).
  • Heat oil to medium/high heat, lightly fry the lamb chops fat side down pushing on them to get crunchy, then holding the bones, lightly fry the sides of the meat and then let the bottom of the meat fry.
  • Place them on a baking sheet in the over at 375 degrees for 20 minutes.
  • Serve with garlic mashed potatoes or dark rum brown sugar mashed sweet potatoes and mint jelly

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