Another recipe I found on Pinterest and really enjoyed! This is apparently a take on a very traditional Korean dish, but I have never eaten Korean food. All I know if my husband and I both enjoyed it!! And the kids tolerated it, which is fairly normal if it’s not hot dogs!
Adapted from Damn Delicious
Easy Korean Beef:
- 2/3 cup brown sugar, packed
- 1/2 cup soy sauce
- 2 tablespoon sesame oil
- 1 teaspoon crushed red-pepper flakes, or more to taste
- 1/2 teaspoon ground ginger
- 2 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 pound ground beef
- 3 green onions, thinly sliced
- 2 carrots, pealed and cut into thin sticks
- Cooked brown rice, for serving
Begin brown rice (I cook mine with a 2 to 1 water to brown rice ratio for about 35 minutes). Add oil and garlic to the pan and cook until fragrant, 1-2 minutes. Add ground beef and begin browning. About 1/2 through browning add the carrot sticks. In a separate bowl add brown sugar, soy, sesame, red pepper flakes and ginger. Wisk until the brown sugar has dissolved. Once the beef is browned drain any excess fat and add soy mixture to the beef & carrot. Simmer for 5 minutes. Serve over brown rice.
I was looking for a quick, easy and fun snack to make my kids that did not involve the oven. It’s HOT here and I didn’t want to add to the temperature. I came across a recipe for PAYDAY Chex Mix and thought I would give it a go, with a few adjustments for my family.
A very Simple recipe:
Peanut Chocolate Caramel Chex Mix
- 8 Cups Rice Chex
- 14 oz bag of Caramels, unwrapped
- 1 TBSP Milk
- 1 1/2 C Roasted Peanuts
- 1/2-3/4 C Chocolate Chips
In a large bowl place Rice Chex and peanuts. Line a baking sheet with wax paper. In a microwave safe bowl place unwrapped caramels and milk. Microwave for 1 minute and stir. Continue in 30 second increments, stirring after each 30 seconds until caramel is smooth. Once smoothly quickly pour over Chex/peanut mixture and stir until coated. Pour in chocolate chips and mix. Spread onto wax paper lined baking sheet and let set up. Enjoy & Eat!
Did you know that Aug 6th was National Root beer Float day? Well you’re too late to celebrate on that day, but really any day can warrant a root beer float! My kids love them and I love slushies and decided to combine the two.
- Root beer
- Vanilla Ice Cream
- Ice cream maker
- Cups, spoons, straws
It’s pretty simple, pour your already chilled root beer into your already frozen ice cream maker and let it go. I could have let mine go longer, but my kids were very impatient and wanted their root beer floats!
Put some ice cream in the bottom of the cup and then pour some slushy on to and top with another scoop.
I love the shushy with ice cream, yum!
I love trying out and experimenting with dinner. For me it’s fun to try new things and see if we like them. My kids aren’t so sure, but generally put up with it. My husband it pretty adventuresome and it game for whatever I want to try, which is awesome.
I’ve done kabobs in the past, but usually only meat and usually only chicken. This night I stepped out of the box and used sausage and it was delish!
Asian Honey Mustard Kabobs:
- 1/4 C Honey
- 1/2 C Dijon Mustard
- 1 TBSP Simply Asia Sweet Ginger Garlic Seasoning (found at Costco)
Mix these 3 ingredients in a small bowl and set aside.
For the kabob:
- 1 package of Sweet Italian Sasauge or 5 links cut into 1 inch pieces
- 1 Red bell pepper cut into chunks
- 1 white onion cut into chunks
- 4 waxy potatoes cut into large chunks, microwaved for 7-8 minutes to partially cook
- wooden skewers
Assemble kabobs with an even mixture of sausage, pepper, onion and potato.
Heat your grill to a medium (about 350 to 375 temp). Place kabobs on grill and brush the tops with the sauce. Turn every 3 to 4 minutes brushing the tops each time. Cook until sausage is cooked through (about 15 minutes) and enjoy!