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Thursday, July 5, 2018

PF Chang's Style Mongolian Beef


Mongolian Beef is one of my favorites to order when I go to PF Chang's.   I love the flavor of the beef and the tenderness.  It is my go to dish.   I was super excited when I found this recipe as I was doing some random searching.

I made this recipe for dinner last night and it was every bit as good  as PF Chang's.  The meat was tender and the sauce was very tasty with a slight garlic and ginger taste.  Better than take out any day of the week.





PF Chang's Style Mongolian Beef
From Spend With Pennies


Ingredients:
2 teaspoons + 2 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic , finely minced
1/2 cup soy sauce (low sodium is best)
1/4 cup water
1/2 cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions , sliced

Directions:
1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
3. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.




 

Friday, June 29, 2018

Iced Sweet Peach Tea

It seems as if the hot days of summer are upon us.  By mid morning I am just trying to stay cool.   I have found a glass of iced tea to be extremely refreshing.  Add a twist to the traditional recipe and you have yourself one refreshing beverage.  This recipe uses fresh ripe peaches, ginger, and lemon with a simply syrup and brewed black tea.  Wonderful - in fact I am enjoying a glass as I write this post.



Iced Sweet Peach Tea
Ingredients:
8 cups water, divided
7 tea bags
1 1/4 cups  sugar
1 lemon, washed and sliced
1 (1 1/2-inch) piece of ginger, peeled and crushed
2 ripe peaches, peeled and pureed
Rosemary or mint sprigs for garnish

Directions:
1. Bring 4 cups of water to a boil.  In 2 heat proof measuring cups add 2 cups boiling water in one cup and 2 cups boiling water in another  cup.
2. Place the tea bags, lemon slices, and ginger in one of the measuring cups of boiling water.  In the other  make a simple syrup by adding the sugar and stirring until dissolved.
3. Steep  the tea mixture for 20 minutes.
4. Pour the remaining 4 cups of water into a large pitcher.  Stir in the pureed peaches and simple syrup.
5. Remove the tea bags, ginger, and lemons from the remaining measuring cup and pour into the pitcher.  Stir well.
6. Pour over ice or put it in the fridge for later.  Garnish with a rosemary or mint sprig.

Makes 8 servings


Sunday, April 29, 2018

Slow Cooker Beef Bourguignon



Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8















Wednesday, April 25, 2018

Slow Cooker Barbacoa

Flavorful strips of beef that have been slow cooked in a mixture of lime juice, chipotle peppers, garlic, and spices. Tender, spicy, and slightly tangy bites of beef that are perfect for making those Cinco de Mayo tacos or serve it with rice.  A  delicious meal for family and friends.

Slow Cooker Barbacoa
From Taste of Home

INGREDIENTS
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

DIRECTIONS
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.

 Yield: 8 servings.


Thursday, April 12, 2018

Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

Stir Fry is one meal that pleases the family.   Meat and veggies cooked in a rich and flavorful sauce - deliciousness in one pan.  I like it because it is an easy one pan meal to  prepare. In this recipe there is not a bunch of different veggies- just peppers.  I enjoy cooking with peppers because they add a very nice mild sweet flavor to dishes.  The mellow sweet flavor is complimented by the peppery punch in the sauce.  Add some fresh ginger, garlic, and scallions -  just delicious.

Make this dish some night and enjoy its wonderful flavors.


Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

From Cook's Illustrated Magazine

Ingredients:

1 tablespoon plus 1/4 cup water
1/4 teaspoon baking soda
1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise  against grain into 1/4-inch thick slices
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
3 teaspoons cornstarch
2 1/2 teaspoons packed light brown sugar
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons coarsely ground pepper
3 tablespoons plus 1 teaspoon vegetable oil
1 red  bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 green bell pepper, stemmed, seeded, and cut into 1.4-inch-wide strips
6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Cooked rice

Directions:
1. Combine 1 tablespoon water and baking soda in medium bowl.  Add beef and toss to coat.  Let sit at room temperature for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 teaspoon sherry, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon sugar together in a small bowl.  Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. Whisk remaining 1/4 cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoon sherry, remaining 1 1/2 teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce,  vinegar, sesame oil, and pepper together in second bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch non stick skillet over high heat until just smoking.  Add half of beef in single layer.   Cook without stirring for 1 minute.  Continue to cook stirring occasionally, until spotty brown on both sides, about 1 minute longer.  Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5.  Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke.  Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp tender, about 4 minutes.  Transfer vegetables to bowl with beef.
6.  Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger.  Cook, stirring frequently, until lightly browned, about 2 minutes.  Return beef and vegetables to skillet and stir to combine.
7.  Whisk sauce to recombine.   Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.  Serve immediately over cooked rice.



Monday, March 26, 2018

Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

Ingredients:
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.