Korean BBQ Beef

koreanIt’s quite a feather in my cap when I’m able to please the picky taste buds of seven people … at the same time. So when I venture out with a new recipe it’s with held breath and searching eyes, watching what they’re doing as their jaws flap up and down. Do they like it? Will I be making an emergency hot hog or frying an egg sandwich for the disgruntled ones? Will I be filling the dog’s bowls with cuisine from a failed attempt? (Poor guys)

This dish last night was a huge success. I’ll ignore my daughter’s comment that it tasted fine but was a little weird.

My best friend throughout my childhood was Korean. Her mother owned a grocery store in the neighborhood and was very new to America. It was ultra cool in sharing snacks with my bestie at school. I couldn’t read one label on those tasty little gems, but I loved it all. It was like I was visiting another country when I went to her house. From decorations to the smells of what was cooking in the kitchen. I definitely couldn’t hang with the spicy, though. Peppers? My eyes watered just imagining them beside my lips. But she and her family could drink the spicy:)

When I ran on to this recipe it made me think fondly on my childhood memories with her. We have since moved on and don’t keep up with each other. But memories are forever.

This concoction was so easy I felt guilty allowing my peeps to think I’d worked on it for longer than twenty minutes. Really … twenty. So this is what you do:

Take this ingredients and mix together in a Ziplock bag:

  • 1 cup teriyaki sauce
  • 3 chopped scallions
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon red pepper flakes

Then I sliced 2 pounds of boneless top sirloin in to 1/4 inch slices (although the recipe called for boneless ribeye steak) and smooshed it in the bag with all the lovely sauces. I massaged it a few times then set it in the fridge for 25 minutes.

After which time I put my skillet on high heat and began adding the marinated slivers, heating each side for 3 minutes, or until cooked through. I placed the delectable treat next to a bed of yellow rice and rolled my eyes backward while eating it. The flavor was robust and pleasing. Extremely satisfying. As though dinner was fully engaged:) I served cold pear halves on the side and it was all super easy to clean up. (Important fact!)

I got five thumbs up and one on the half-way mark. My pickiest eater will never admit to liking anything, but the proof was in his empty plate.

I hope you try it and have similar results. And I hope I don’t forget this one myself, when next month I’m banging my head on the counter wondering what to fix for dinner! It happens:)


Chocolate Éclair Dessert


eclairWith the summer months approaching, I’m always up for a chilled dessert. Something that gives my taste buds a party, right before refreshingly sliding down my throat, all the while making my stomach wait with anticipation. This dessert fits the bill. Where I began working, Éclairs are one of the top sellers. But who has time to make custard, or the machine to pipe it into the pastry, only after you bake it in a hot oven? Here is a quick way to have almost the same satisfying affect. Trust me, you’ll forget about the custard when you get to lick the pudding and Cool Whip concoction right out of the mixing bowl!

  • 1 box graham crackers
  • 1 large box instant vanilla pudding
  • 3 cups milk
  • 1 8 oz. container of Cool Whip


  • 1/3 cup cocoa
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • 1/4 cup butter
  • pinch of salt

Line 9 x 13 baking dish with graham crackers. Make pudding by adding milk; then fold in Cool Whip. Pour half of mixture over graham crackers in dish. Place another layer of crackers over pudding; add remaining pudding. Top with graham crackers.

Make icing by combining cocoa, sugar, and milk. Heat on medium high until mixture comes to a boil, stirring constantly. Be careful not to burn! Add salt. Boil 1 minute. Remove from heat; stir in vanilla and butter. Let stand 5 minutes. Spread on top of dessert. Chill overnight.

Try to wait until at least lunchtime the next day to cut yourself a piece and eat with eyes, ever-so-slightly, rolling in the back of your head!!







Amish Bread Recipe


amish-white-bread_With all the snow that’s been falling, I had a chance to make some homemade bread. Truth be known, maybe I just wanted to punch some dough because we were all stranded in the house, again, with no end to it in sight. For whatever reason, it got me to thinking how easy it was to pop two loaves of these out in no time. I mean, when you think about the foods you purchase in the stores, you can’t assume what’s in the ingredients is all good for you. With this recipe, it’s pretty clear to see there’s only 6 things; one of them being water. Plus, after it’s baked and cooling on the rack, you look like you just performed some kind of huge deal. In secret, it took no longer than fifteen minutes of your time and brain power. The rest is rising and baking. So enjoy! And, don’t be intimidated by the whole kneading, and rising of it. It’s the most simple thing you’ll bake.

  • 2 c. warm water (110 degrees F)
  • 2/3 c white sugar
  • 1 1/2 TBsp active dry yeast
  • 1 1/2 tsp salt
  • 1/4 c vegetable oil
  • 6 c bread flour

In a large bowl, dissolve sugar in warm water. (I used a thermometer for getting the precise temp) Stir in yeast and let it set until foamy (about 10 minutes). Mix in salt, and oil. Measure and add flour, one cup at a time. Mix in bowl a bit before placing it on a floured surface. Knead it until smooth. Oil a medium size bowl (I use the spray kind) and add bread, turning it over to coat. Place a damp cloth over and place in a draft-free place to rise for an hour. It should double in size by this time. Uncover and punch down dough. Place it on surface and divide into two halves. Place each half in a greased 9×5 loaf pan and shape into a loaf. Cover them again and let rise 30 minutes or until they’re about one inch over the top of pans. Bake in oven at 350 degrees for thirty minutes. Now, sit back and enjoy the aroma coming from the oven. Invite a few people over at this point to impress them with your culinary skills. When the buzzer goes off, retrieve them from the oven, pop them out on a cooling rack, get your butter knife ready and slice for pure perfection. I still can’t believe I can pull off such a tasty trick!