Beef
This is one of Mr. MCYM favorite dinners. I have made the recipe a couple times but then lost the recipe! I FINALLY came across the recipe and made Jim a very happy man! This recipe comes from www.damndelicious.com . Although this recipe is called Korean beef in my house , Jim and Robby both call it yakasoba! It does have some similarities, I guess. I served this with rice but Jim also likes it served with pasta.
INGREDIENTS
1/3 cup packed brown sugar
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil
3 cloves of minced garlic
1 pound ground beef
2 scallions sliced
Rice or pasta
DIRECTIONS
In a small bowl whisk together brown sugar, soy sauce, sesame oil and red pepper flakes. Heat vegetable oil in a large skillet over medium high heat, add garlic and continue cooking until fragrant (about 1 minute). Add ground beef and cook until browned, crumbling the beef as it cooks through. Drain fat and stir in the soy sauce mixture and scallions. Stir until well combined and heated through.
Serve with rice or pasta.
Enjoy,
Back to my slow cooker again! The weather has been Hot, Hot, Hot! I feel like I have made a lot of meatballs lately. BUT, I have to say I love that I can have them for dinner with buttered noodles. The boys can have them in a sub roll for lunch the next day! Anything for good leftovers that everyone will eat!
INGREDIENTS FOR THE MEATBALLS
1 cup of plain Panko crumbs
2 tablespoons of diced onion
1 teaspoon of garlic powder
Dash of nutmeg
Salt
Pepper
1/2 cup 1% milk
dash of Worcestershire sauce
1 egg beaten
1/2 pound ground beef
1/2 pound ground Pork
INGREDIENTS FOR GRAVY
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups low sodium canned beef broth
1 beef bouillon cube or the equivalent amount of Better than Bouillon (I use this )
Dash of Worcestershire sauce
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS FOR THE GRAVY
Melt the butter in a large skillet over medium heat, add the flour and cook whisking until smooth. Whisk in the beef broth, bouillon and Worcestershire sauce and bring to a simmer. Add the cream and season with salt and pepper. Transfer sauce to your slow cooker on low heat.
DIRECTIONS FOR THE MEATBALLS
Preheat oven to 350 degrees. Place all the ingredients in a large bowl and mix until well combined. Roll meat mixture into balls, I make mine smaller than a golf ball. Spray a baking sheet with non-stick spray and place the balls on the sheet and bake for 30 minutes turning the balls after 15 minutes. Transfer the meatballs and all of the juice into the slow cooker to finish cooking for 4 hours. Serve with buttered noodles.
Enjoy,
I really like putting my slow cooker to work on hot humid days! This was a quick and tasty dish! I served it over fresh pasta but would be great over rice as well. This was also very good the next day!
INGREDIENTS
1 1/2-2 pounds steak, thinly sliced
1 onion, sliced
1 sliced bell pepper
3/4 cup soy sauce
1 cup water
1 tablespoon garlic
1/2 cup Hoisin sauce
1/2 cup apricot jam
3 Tablespoons cornstarch
3 Tablespoons water
DIRECTIONS
Place the steak in the slow cooker. Combine soy sauce, water, garlic, Hoisin and apricot jam, mix well and add to the crock pot. Cook on low for 5 hours, at the five hour mark, add the sliced pepper and onion to the cooker. Mix the cornstarch and water together adding that to the crock pot. Continue to cook on low for one more hour (6 hours total time)
Serve over rice or pasta.
Enjoy,
This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
We made this steak for some friends we had over and it was terrific despite my grill master. “MR. MCYM” was not as attentive to the grill as he usually is and overcooked the steak , so with that being said the flavor of the sauce was the star. We all still really enjoyed the shoe leather , ahh, I mean steak! I let my steak marinate for 24 hours.
INGREDIENTS
1 cup molasses
1/2 cup dijon mustard
2 garlic cloves crushed
1/4 cup Worcestershire sauce
2 Tablespoons olive oil
2 Pounds skirt steak
DIRECTIONS
Whisk together molasses, dijon, garlic, Worcestershire, and olive oil. Reserve 1/3 cup of marinade, set aside.
Pour the remaining marinade over steak and let marinate in the refrigerator for 24 hours. When ready to grill, preheat your grill and grill to desired doneness. I hope you don’t hit shoe leather stage!
Enjoy,
Recipe source www.plainchicken.com
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