“By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Korean beef bulgogi is a perfect 30 minute meal for busy nights, busy parents and hungry kids!
In our old office, there was a little sundry shop on the first floor. Every morning, it smelled like fresh, hot bacon. Every afternoon, some different lunch specialty. It was hard to resist and my wallet got a great workout. Out of all the things this woman made, my most favorite was the beef bulgogi. Beef bulgogi is a traditional Korean dish. It’s thinly sliced meat, marinated in a fantastically flavorful mixture for hours. It gives the meat time to soak up those juices, to really absorb the flavors and become moist. Until now, I’ve only ever made with chicken. A quick flick through these pages will show you that I’m kind of a ground beef gal. I think the reason is ground beef is simple to understand. Brown, season, done.
When stepping out of that realm, there is a whole world of beef I wasn’t privy to. Different cuts, different styles, different cooking methods. But beef is a really great ingredient to work with once you understand it. Plus the health benefits are fantastic. I know red meat has a bad rap. But it’s just misunderstood. A lean cut of beef can have up to 25 grams of protein and 10 nutrients. And now I’ve tried beef in this bulgogi and I’m never going back.
The method is simple. Cut any visible fat from your sirloin (mine had very little to start). Marinate your meat with some peppers and onions for a few hours and then just cook it up in a pan. It’s a great, quick 30 minute meal perfect for busy nights and leftover lunches. Now, get yourself some beef and get to cooking.
- 1 lb. thinly sliced sirloin steak
- 1/3 cup soy sauce
- 1/3 cup sugar
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. ginger
- 2 tsp. cornstarch
- Place all ingredients except cornstarch in a large zip-top bag and remove the air. Seal and then toss all to coat everything evenly. Refrigerate for at least 4 hours.
- Heat 1 Tbsp. of olive oil a sauce pan over medium high heat. Add ingredients from the bag.
- Cook until the steak has browned and is completely cooked through. The liquid mixture should be bubbling and very hot.
- Place the cornstarch in a small dish. Add 2 Tbsp. of the hot liquid from the pan and whisk with a fork.
- Add the cornstarch mixture to the pan and stir well. The cornstarch will thicken the liquid. Cook two more minutes until thick and completely cooked.
- Serve over rice.
Chocolate malt Whopper blondies will disappear from your dessert table before you’ve even had time to set them down.
It’s been so long since I’ve baked. We’ve been so busy lately, I haven’t had time to really get in the kitchen and bake something delicious. So of course, The Leftovers Club gave me every reason to bake up something good. I always want to be creative and send something savory, but it never happens.
I’ve had my eye on these blondies forever. Chocolate malt Whopper blondies are my take on Baked’s amazing Brewer’s blondies. I’ve made my own tweaks here and there. Instead of using all-purpose flour, I went with half white whole wheat. And while Baked suggests adding nuts and chopping all the Whoppers, I skipped out on the nuts all together and opted for some whole Whoppers. The chocolatey, malty crunch they give is like a surprise in every blondie.
They were perfect for sending to Shaina. She blogs at Take a Bite Out of Boca and makes some amazing foods. She’s also spunky, fun and sweet. How could I not send her these? Shaina, I hope you love them when they finally make it your way! You are my favorite!
Chocolate Malt Whopper Blondies
- 1 cup all-purpose flour
- 2 Tbsp. + 2 tsp. white whole wheat flour
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. chocolate malted milk powder
- 7 Tbsp. butter, softened
- 3/4 cup + 2 Tbsp. brown sugar
- 1 egg
- 1 tsp. vanilla
- 6 Tbsp. chocolate chunks
- 6 Tbsp. chopped Whoppers
- 2-3 Tbsp. whole Whoppers
- Preheat the oven to 350 degrees. Line a glass baking dish with aluminum foil.
- In the bowl of a stand mixer, cream butter and sugar. Add in egg and vanilla and mix until combined.
- Add in flour, baking powder, chocolate malt powder and salt and mix until combined.
- Fold in chocolate chunks, chopped Whoppers and whole Whoppers.
- Pour the mixture evenly into the baking dish.
- Bake 30 to 30 minutes until golden brown and cooked through.
Sometimes, it just takes one simple ingredient to take your recipes from drab to fab. These key lime mojitos are filled with fresh key lime juice for a nice, sour kick.
Know this about key limes: they are very tiny. A standard lime is a normal size, much like a lemon. But a key lime? Well, it’s an adorable baby lime! And while you may think it has the same flavor as a regular lime, it doesn’t. It’s a little more tart, a little more powerful. A lot of flavor packed into that tiny baby lime! Mostly, they are seen in key lime pies or any sort of dessert variation. That is all well and good, I’ve been known to love a good key lime pie in my day.
But let’s have a little fun with those babies, shall we? My mint plant is still growing too quickly for me to handle. I’m actually a little concerned it will take over the house soon, an invasive and dangerous vine with a mind of its own. My most favorite way to use mint is in mojitos, it gives a clean brightness to cocktails. Paired up with a tart key lime, it was a combination made in heaven!
I “borrowed” an old-fashioned wooden juicer from my mom to get every drop of goodness from these limes. But if you don’t have one and your mom isn’t nice enough to give you hers, you can just use the tines of a fork. Squeeze every drop of lime juice into a jar or cup, then run it through a fine mesh strainer. For me, that eliminates any of the pulp that seeps out. If you don’t mind pulp, by all means skip this step. Add in some sugar, a ton of fresh mint and some rum. Mix it all up the add some seltzer water or 7-Up and bingo! You’ve got yourself a fresh, bright, tasty cocktail to take you through the summer.
- 4 key limes, sliced in half
- 1 large bunch of mint
- 2 Tbsp. sugar
- 2 ounces white rum
- 4 to 6 ounces soda water or 7up
- In the bottom of a cocktail shaker, juice the key limes.
- Add in the mint, sugar and rum and muddle the mixture together.
- Fill the shaker with ice and shake well.
- Strain the contents and divide evenly into the glasses.
- Top with soda water.
Vanilla chocolate chunk muffins are so decadent, you’d think they were dessert instead of breakfast.
I’ve always wanted to be the person who is amazing at making muffins. When neighbors move in, I’d show up with a giant basket filled with multiple kinds and flavors to satisfy every palate. The Bree Van De Camp muffin gal (sorry, old Desperate Housewives reference there but she made awesome muffins). The problem with it isn’t necessarily getting the muffin recipes right. I’ve got those down. My muffins are fluffy and moist, sweet and sometimes savory, perfect. I just don’t have a fancy basket, any new neighbors and any real desire to spend all weekend baking 3,000 muffins just so each basket has a variety fit to every liking.
If I did have to choose one to give to a new neighbor, it’d be these vanilla chocolate chunk muffins. They are so beyond moist and fluffy, which is a given. And each bite has a generous chunk of chocolate, making them sweet and sinful, almost like dessert over breakfast. I couldn’t help myself and lightened them up a bit by using some white whole wheat flour in place of all-purpose. I know the world is divided into people who swear by their old ingredients and people who are willing to try the new. I’m in the second camp. For me, replacing just half of my all-purpose flour with white whole wheat doesn’t compromise the taste or texture but gives me a lighter feeling when I’m eating.
So if you’ve got some new neighbors, some new friends, a co-worker you are looking to impress, bring in a stash of these muffins. They’ll thank you (if they even get any, I ate all of my batch alone. I don’t share).
Vanilla Chocolate Chunk Muffins
- 1 cup all-purpose flour
- 1/2 cup white whole heat flour
- 1/2 tsp. salt
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 8 Tbsp. butter, softened
- 1 cup sugar
- 2 tsp. vanilla
- 2 eggs
- 1/2 cup Greek yogurt
- 4 ounces chocolate chunks
- In a bowl, mix together flour, salt, baking powder and baking soda. Set aside.
- In the bowl of a stand mixer, combine butter and sugar until well mixed. Add in vanilla.
- Add in eggs, one at a time, and mix until combined. Add in the flour mixture and mix until just combined.
- Mix in the Greek yogurt until combined.
- Fold in chocolate chips.
- Portion into a muffin tin lined with paper liners. Bake 23 to 25 minutes until cooked through.
Crispy zucchini with honey mustard aioli is a perfect use for all that zucchini you have laying around!
Zucchini is NOT hard to come by during the summer months. If you don’t watch where you are going, you’re likely to trip over some, it’s that abundant. And I’m so tired of seeing zoodle after zoodle after zoodle. We need to liven things up a little. Zucchini is so healthy anyway, no one says you can fry it a little and make it a fun, crispy snack that still has less calories than a giant honking bag of potato chips, right?
Of course, if you’re going to enjoy crispy zucchini coins like they are crispy potato chips, you’ll need the right dipping sauce. Dipping sauce is crucial when it comes to any recipe that is meant for dipping. If it wasn’t already apparent, I’ve been living off this honey mustard aioli for the better part of a year. It’s zesty with a nice zing from the mustard, but has just a touch of sweetness from the honey. Creamy, smooth and perfect with my crispy zucchini coins. Folks, there isn’t much better when it comes to enjoying summer produce.
Crispy Zucchini with Honey Mustard Aioli
- 1 large zucchini sliced into coins
- 1 1/2 cup panko breadcrumbs
- 2 eggs, whisked
- oil for frying
- For aioli:
- 1/2 cup mayo
- 2 Tbsp. stone ground mustard
- 1-2 tsp. honey
- Heat 1/4 inch oil in a large pan over medium.
- While the oil heats, prepare the zucchini. Dip the slices into the egg, then the panko to coat. Set aside until the oil is hot.
- Once hot, place the zucchini coins into the oil, ensuring not to crowd the pan. Cook until golden brown, then flip and cook until golden on the other side. Remove to a paper towel-lined plate. Repeat with the remaining zucchini.
- To prepare the aioli, simply combine all ingredients until well mixed.
Be sure to check out some dishes from my other Foodie Mama friends!
Grilled Zucchini Bruschetta
Double Chocolate Zucchini Muffins
Zucchini Mushroom Chicken Copycat