Beef Bulgogi

Yet another low cal YUMMY, YUMMY, YUMMY dinner! (Agreed by the best food critic I know...my 4 year old, darling, picky eater of meat!)

I was totally planning on taking a picture of this one with the leftovers, but, umm...there weren't any. :-) If you have never ventured out into Korean-style food, this is your chance!

BEEF BULGOGI

Megan B. (allrecipes.com)

Ingredients:

1 pound flank steak, thinly sliced

5 Tbsp. soy sauce

2 1/2 Tbsp. white sugar

1/4 cup chopped green onion

2 Tbsp. minced garlic

2 Tbsp. sesame seeds

2 Tbsp. sesame oil (I used olive oil, because that is what I had)

1/2 tsp ground black pepper

Directions:

1- Place beef in shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, oil, and pepper into a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

2-Preheat outdoor grill on high heat, and lightly oil grate. (I did this outside in Idaho FREEZING January weather....totally worth it!)

3-Quickly grill beef on hot grill until slightly charred and cooked through. (approx 1-2 minutes per side.)

Serving:

The original recipe says to put some of the meat and some white rice in a piece of red leaf lettuce and roll it up. This sounds so yummy as well, but all I did was serve the meat over white rice, and it was more than a hit!

Interested in calories? this recipe serves 4 (actually a lot of meat per person) and is only 232 calories a serving. :-)

Salsa Chicken

I am on a kick to eat less calories (it is January and resolution time, right?) My biggest issue with doing this is that I don't want to eat things that taste like cardboard.

I don't have pictures, but here is one that I found that we really liked.

Salsa Chicken
by Faye (allrecipes.com)

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp. sour cream (optional)

Directions:
1-Place chicken breasts in lightly greased pan. Sprinkle taco seasoning on both sides of chicken, and pour salsa over all.
2-Bake 375 for 25-35 minutes (until chicken is tender and juices run clear.
3-Sprinkle chicken with cheese, and continue baking for another 3-5 minutes (until cheese is melted.) Top with sour cream if desired, and serve.

Best part: each piece (1/2 a chicken breast) = 287 calories.

Butterscotch Breakfast Rolls

Easy. Delicious. Prepared the night before...Fancy breakfast with little effort! One of my favorites when entertaining company! {And my kids go crazy over this!}

Butterscotch Breakfast Rolls

18 frozen Rhodes dinner rolls

1 (3 3/4 oz) butterscotch pudding (not instant)

1 tsp cinnamon

1/2 cup chopped pecans

3/4 cup brown sugar

1 cube butter, melted

Put frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls; sprinkle rolls with brown sugar, cinnamon and pecans. Pour melted butter over rolls. Cover with foil and let sit overnight. DO NOT REFRIGERATE. When ready to bake, leave foil on and bake in preheated oven at 350 for 30 minutes. Hint: Place a cookie sheet under the bundt pan...the mixture sometimes boils over.

Pumpkin Bread

This is a classic from Kandi's kitchen and one that gets rave reviews with everyone who has the pleasure of tasting such yumminess! The best part is that you make it beforehand and keep it in the freezer (as its easier to cut and doesn't fall apart...) so it can be pulled out last minute to WOW unexpected guests...This recipe is one of my favorite parts of the arrival of fall and keeps us company {and happy} clear through spring...You're gonna love it!

Pumpkin Bread

Mix in given order:

3 1/2 cups flour

1/2 tsp baking powder

2 tsp soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

3 cups sugar

1 cup oil

1 cup water

4 eggs

2 cups Libby's canned pumpkin (I think the brand makes a huge difference!)

Pour into 3 greased and floured loaf pans. Bake at 350 for one hour. Cool and freeze in ziplock bags. Slice lengthwise and then crosswise into thin slices. Spread with filling and make into little sandwiches.

Cream Cheese Filling:

1 (8 oz) package cream cheese

1/2 cup butter (1 cube)

3 cups (approx) powdered sugar

1 tsp vanilla

Blend with mixer.

New Year's Eve Cake

Light and fluffy, this cake is perfect for the holidays...It's a delicious mix of fruity and sweet and looks festive, plus it's a little different, so your guests are still interested in it even after all the "heavy" holiday goodies...

New Year's Eve Cake

Susan Eyre

1 boxed white cake, made following the directions on the back but separated into a 9X13 pan and an 8X8 pan. Cut cooking directions by 10 minutes and check. Cool.

Mix:

8oz cream cheese (softened)

1 cup whipping cream

1 cup powdered sugar

1 Tbsp lemon juice

1 tsp vanilla

When smooth, spread on top of cake. Top with Danish Dessert (pie glaze recipe) plus 2 cups raspberries added. Chill.

Unintentional Hiatus

Sorry for the lack of posting! The past month was filled with out of town guests, a girls' trip, a European get-away with my sweetheart, sickness, the holiday madness and we are preparing to turn around right after Christmas and head south for a 3-month rotation out of state...Exciting and fun, but neglectful in the blogging world...Merry Christmas to all of you and we'll get back in the swing of things soon!

Big Batch Freezer Pie Crust

SOOOO much better than store bought pie crust. Super easy. Flaky and delicious every time. Try it when you try this awesome pumpkin pie recipe!)

Big-Batch Freezer Pie Crust

6 cups flour

2 tsp salt

2 1/3 cups vegetable shortening

1 1/3 cups cold water

In a large bowl, stir together flour and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal. Add cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Divide dough into 6 equal portions; then shape each portion into a ball. Flatten each ball slightly, place in freezer Ziploc bags, making them airtight.

Each ball is enough to make one 9" pie crust.

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To make crust for a pie WITHOUT top crust:

Partially thaw 1 ball of pie crust. Roll out dough to thin 11" circle. Place dough, without stretching, in a 9" pie dish. Flute edge.

If recipe calls for a baked pie crust, preheat oven to 425. Bake for 10-12 minutes or until very lightly browned. Cool; fill and bake as recipe directs. (HINT: if you place tin foil over shell and fill it with uncooked beans (for weight) and cook it for 8 minutes and then take beans and foil out and cook for 3-4 minutes until brown, you get a perfectly flat shell on the bottom, with no bubbles.)

To make crust for a pie WITH a top crust:

Use 2 balls of dough. Roll out 1 ball (as outlined above.) Fill pie. Roll out second ball; place top crust over filling. Seal and flute edge. Cut several slits or designs in top of crust to allow steam to escape.

**Can last well in freezer for 6 months.**