Quick Cucumber kimchi

Craving Kimchi but don’t have the time to invest? This is quick and tastes amazing. It goes really well on top of the Korean Beef recipe also posted on here.

4 pickling cucumbers or other small cucumbers
2 teaspoon kosher salt
4 cloves garlic, finely chopped
4 scallions, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
4 tablespoons rice vinegar (I USED WHITE DISTILLED)
2 tablespoon Korean chili powder (gochugaru or Korean “crushed red pepper can be found in Asian food markets) (OR CHILI GARLIC, OR CRUSHED RED PEPPERS AND SIRACHA WORKS JUST AS WELL)
4 teaspoons sugar
1 teaspoon fish sauce (I USED SOY SAUCE INSTEAD)

First wash the cucumbers with water thoroughly to remove any dirt from the skin.

Using a mandolin, cut the cucumbers into thin circles, about 1/8-1/4 inch thickness. You can buy a mandolin at Asian food markets but most kitchen stores have them now. Please be VERY careful when using a mandolin, the blade is super sharp. Most mandolins come with a guard to hold the food in place, I strongly urge you to use that or else you may cut off more than just the food!

Place the cucumbers in a bowl and mix with the salt. Let stand at room temperature for about 30 minutes.

In a separate bowl, combine the garlic, scallions, ginger, vinegar, chili power, sugar, fish sauce.

Drain the cucumbers, discarding the liquid. Then stir the cucumbers into the garlic mixture until everything is combined.

Wrap the bowl with saran wrap tightly and keep in refrigerator for 12-24 hours before serving. The kimchi needs to marinate in the mixture and the fish sauce will help the kimchi start to turn sour. (I usually let it sit for only a few hours)

HERE’S THE KOREAN BEEF RECIPE: https://simplesenorita.wordpress.com/2015/01/21/korean-beef/

Korean Beef

This has to be one of the most delicious recipes that I make for my family. I love how you can control the heat and the sweetness. This meal is quick, inexpensive, looks gourmet, tastes gourmet, and it’s just simply delicious. This recipe is even more delicious if you add the quick cucumber kimchi to it! The link is also on here.

1 pound lean ground beef
1/4 – 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don’t skip this!)

WE LIKE TO WRAP IT IN ROMAINE LETTUCE RATHER THAN USING A BOWL.

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

PUT ALL INGREDIENTS IN ROMAINE LETTUCE AND ENJOY

QUICK CUCUMBER KIMCHI RECIPE: https://simplesenorita.wordpress.com/2015/01/21/quick-cucumber-kimchi/

ADULT Grilled Cheese Sandwich

This has to be the best way to eat a grilled cheese ever… EVER! Bacon and guacamole were just meant to go together. This is pretty easy, we do it for lunch on the weekends quite often!

INGREDIENTS:

2 SLICES OF BREAD

BUTTER

BACON

CHEDDAR CHEESE (NOT KRAFT SINGLES)

INSTRUCTIONS:

BUTTER ONE SIDE OF EACH SLICE OF BREAD

SET BREAD IN HOT PAN OR SKILLET

MELT CHEESE ONTO BREAD

FINISH COOKING LIKE A NORMAL GRILLED CHEESE

QUICKLY OPEN AND ADD BACON AND GUACAMOLE

YUM!!!!

COPYCAT LITTLE CAESARS CRAZY BREAD (no cans, no boxes, FROM SCRATCH!)

This recipe uses NO CANS, NO FROZEN DOUGH, NO BOXES, IT’S FROM SCRATCH!!!!! 🙂

I’ve made a lot of copycats, but this one is DEAD ON! The original instructions called for a stand mixed and a dough hook, but I just used my hands and it came out perfect! There’s just something about that buttery greasy goodness that I just love. This is quick, no fail, super easy, and the KIDS LOVED IT! This made enough for my family with some left over and we have 7 people! If you love crazy bread, you’ll never want to buy it again after trying this!

INGREDIENTS:

1 cup warm water
2 1/4 teas yeast
2 teas sugar
2 1/2 cup flour
1 teas salt
2 TBSP butter, melted and combined with 1 teas garlic powder
2 TBSP grated Parmesan cheese

INSTRUCTIONS:

In the bowl of a stand mixer, combine the warm water, yeast and sugar. Allow to sit for 5 minutes or so, until the mixture is foamy. (I just use a whisk and skip the whole mixer thing)

Add the flour and salt. Using a dough hook, knead the dough for 5 minutes or until it’s smooth and not sticky. Let rest for 10 minutes. (I used my hands to mix, no machine or dough hook)

Brush a pizza pan with a little olive oil. I like to sprinkle a little cornmeal over the pan to make it more like Little Caesar’s but you don’t have to. Roll out the dough to cover the pan. Using a pizza cutter, slice down the middle then across to form sticks. Let rest for 10 more minutes.

Heat oven to 450 degrees. Bake for 6-8 minutes or until golden brown. Immediately brush with butter mixture, then sprinkle with Parmesan cheese. Serve warm with pizza sauce.

EASY HOMEMADE FLOUR TORTILLAS!!

Homemade tortillas are just completely awesome. I can’t believe it took me almost 30 years of life to realize just how easy they are to make! WARNING: Once you make these, you’ll never want a packaged tortilla again!

Ingredients
2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable shortening
3/4 teaspoon salt
3/4 cup very warm tap water

Instructions
Combine flour and shortening in a large mixing bowl. Work the shortening in with your fingers until completely incorporated. Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients. Immediately work it in with a fork. The dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid. Scoop the dough onto your work surface and knead until smooth.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.
Heat an ungreased griddle over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again. Continue until it is a 7 inch circle. Flour tortilla as needed while rolling.
Lay the tortilla on the hot griddle. After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned. Do not overcook or the tortilla will become crisp. Remove and wrap in a cloth napkin. Repeat procedure with remaining tortillas and stack them on top of each other.
Note, cook time is PER tortilla and is approximate.

Prep time: 50 mins
Cook time: 5 mins
Total time: 55 mins

DELICIOUS Pozole

Pozole is very different. Since it takes so many ingredients and tons of time, I only make this recipe on Easter as a tradition. This pozole recipe is so delicious, the whole family loves it (the kids LOVE it)

INGREDIENTS:

4 quarts of water
2 pounds cubed pork shoulder.
1 pound pork spare ribs or baby back ribs
3 cans (15 ounces each)White Hominy, drained and rinsed
1 white onion cut in quarts
8 large garlic cloves
Salt to taste

For the red sauce:
5 Guajillo Peppers cleaned, seeded, open flat, and deveined
5 Ancho Peppers cleaned, seeded, open flat, and deveined
6 Garlic cloves
1 medium white onion coarsely chopped
2 Tablespoon vegetable or canola oil
1/2 teaspoon dry Mexican Oregano Mexican oregano
salt to taste

For the Garnish:

1 Head of lettuce finely shredded
1 1/2 cup of onions, finely chopped
1 1/2 cup of radishes sliced
Ground Chile Piquin to taste
Mexican oregano
Deep fried Corn tortillas (Tostadas)
Limes, cut in wedges
Optional : Avocado chopped

Crockpot cube steak and gravy

I love cooking with the crockpot. This recipe is way simple and my family loves it so much. I have to admit, the meal doesn’t look pretty on your plate, but that doesn’t stop it from being delicious!! I always serve this recipe over mashed potatoes!

Ingredients:

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water

Salt and Pepper to taste

Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

CROCKPOT MEATBALLS (GAME DAY GREATNESS!!)

I’m not a huge fan of potlucks. I’m always nervous about what to cook and how it will turn out (which is why I never make a pie, cake, or casserole… You can’t show up with a missing chunk, right??!) I know that meatballs and grape jelly sound like a crazy/weird combination, but they are surprisingly DELICIOUS! I make this my potluck “go-to” almost every time!!

Ingredients:

1 bottle of BBQ sauce (I use sweet baby ray’s original)
1 cup grape jelly

About 30 frozen, prepared meatballs

Directions

1. Combine BBQ sauce and grape jelly in the crockpot.

2. Add frozen meatballs to the mixture, cover, and set to low temperature.

3. Cook meatballs on low for 8-10 hours

Crockpot Baked Potato Soup (NO HEAVY CREAM!!:)

Bake potato soup is a huge hit in my house!! My kids constantly ask for it, even in the summer time. I’m pretty easy to convince when it comes to cooking with the crockpot because you throw it in the pot and are able to forget it for hours! With my 5 kids, hovering over the stove is just not an option. This soup is too easy, you don’t even have to skin the potatoes beforehand. My husband and kids love to dip Ritz crackers or french bread in it.

5 lbs russet potatoes, diced, NOT peeled
3 cloves of fresh garlic, minced
1/2 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives or shredded cheese for garnish (optional)

1. Combine potatoes, garlic, onions and chicken broth in your crock pot.
2. Cook on low for 8 hours, or on high for 5 hours.
3. Purée soup in food processor with cream cheese, or add cream cheese to crockpot and mash potatoes, place lid back on crockpot and continue to cook and stir every few minutes until cream cheese is fully dissolved.

Serve warm topped with bacon, sour cream, shredded cheese & chives (optional)

Chorizo Chili YUM!!!

Tired of the same ol’ chili recipe? This one is liable to knock your socks off!!!! I made a huge pot and we ate on it for days. It’s awesome on a cold day, or whenever!!

Ingredients:

1 pound of lean ground beef
2 fresh chorizo sausage links, casings removed (about 1/2 pound)
1 yellow onion, diced
1 teaspoon of minced garlic
2 chipotle peppers in adobo sauce, chopped (omit if you want the chili less spicy)

2 cans of kidney beans
1 15 oz. can of tomato sauce
1 can of rotel, spicy was used but you can limit heat by using mild
1 15 oz. can of diced tomatoes
2 Tablespoons of chili powder
1 Tablespoon of cumin
Salt and pepper to taste
avocado, red onion, and cilantro optional for garnish

Directions:

1. In a medium skillet brown off beef and chorizo.

2. Drain and toss into a crock pot

3. In the same skillet add 1 tsp of fat and cook the onions and garlic just until the onion get a bit of color. You can skip this step if you like and just throw it into the crock pot. I just like giving the onions a bit of color before putting them in the crock pot.

4. Add remaining ingredients, stir together, and cook on low for 8 hours or high for 4-6.

5. Garnish with diced avocado, minced red onion, and cilantro