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!


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


  • 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!


Recipe: Chocolate Chip Cake

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Back in college, my friend’s mom would send us care packages of cake.  We were 20 at the time, we didn’t bake(or cook much) and free food was always appreciated, especially to eat at 2am.  Here is the recipe she gave us when we graduated, something that I can now serve at parties rather than in the middle of the night!

Chocolate Chip Cake


  • 1 box Duncan Hines Yellow Cake Mix
  • 1 small package instant vanilla pudding
  • 8 oz sour cream
  • 1/2 cup oil
  • 4 eggs
  • mixture of cinnamon and sugar
  • 6 oz package of chocolate chips


  • Pre-heat over to 350 degrees.
  • Combine cake mix, pudding, sour cream, oil and eggs and mix until well-blended.
  • Sprinkle cinnamon/sugar mixture and chocolate chips in a greased pan.
  • Spread batter into pan and layer with cinnamon/sugar mixture and chips.
  • Sprinkle mixture and chips onto top layer.
  • Bake for 50 minutes or until top is golden brown. Cool on wire rack.


The Basic Recipe: Coleslaw 

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I love coleslaw and the wonderful thing about coleslaw is that you can make it as simple or creative as you want.  I started making coleslaw at home after adding pulled pork sandwiches and fish tacos to the weekly rotation.  I could not find a coleslaw I liked in the cold case at the food store so it was time to make my own.

The Basics for me – mayo, red wine vinegar, dijon mustard and a sprinkle of sugar.  Since there are just 3 of us, I don’t measure anything.  I take two good spoonfuls of mayo, a splash of red wine vinegar, a sprinkle of sugar and a generous squeeze of dijon.  Mix it and taste.  Based on your preference, keep adjusting it till you think it is perfect.

Now that you have the base, you can add to it.

  • I use the angel hair cabbage slaw but you could use a bag of coleslaw mix.  I have friends that cut the cabbage by hand if they want it thicker or chopped.
  • If we are eating BBQ, I leave it as is.  I use this on the top of the bun and add the BBQ sauce to the bottom of the bun.
  • If we are eating fish tacos, I add chopped cashews to the slaw.  It is great on tilapia or shrimp tacos!
  • For chicken that I pull from the slow cooker, I add green onion for a little kick!
  • Other options:  add bacon or black sesame seeds….get creative!!