Sunday, November 28, 2010


This is the most popular traditional Korean dish. Galbi is basically Korean BBQ short rib.
Koreans don't cook this dish often, though, for a few reasons. One, ingredients are expensive. Two, it is a little bit time consuming to prepare the food. So we cook this dish only for special occasions. However once you do it, it is very easy and tasty. If anybody wants to make it and finds it hard to get the ingredients let me know. I cook this dish very often so I can show you how to cook it or go to Asian market with you. I hope you enjoy it.

2 lbs marbled beef (I use Prime Rib from Whole Foods)
6 oz soy sauce
1 tbsp brown sugar
1 tbsp rice wine
1 tbsp citrus syrup (and more for cooking the beef)
2 tbsp olive oil
½ Asian pear or 1 can pear w/ juice
½ onion
5 cloves of fresh garlic
1 tbsp sesame oil
1 stalk of green onion
a dash of black pepper

Cut the beef in long strips (about 2 inches wide). Cut a grid like pattern on both
sides of each strip.
Pat each beef strip dry with a paper towel.

In a blender put the pear, onion, green onion and garlic. Blend until homogenous.
Add to the remaining ingredients in a large bowl.

Massage the sauce into the beef (the grid pattern will increase the surface area for
which the marinade can enter the beef). Place the beef strips in a separate container.
When done massaging beef strips with sauce, pour remaining sauce onto beef strips.

Marinade overnight.

Preheat frying pan. Place beef on hot frying pan. Intermittently move the beef
around the frying pan so it does not stick or burn. Do not flip until the water from
the beef evaporates.
After the top of the beef has begun to brown, spread a small amount of citrus on top
of the beef (if you add the syrup when the beef is too moist the syrup will slide off
and burn on the pan).
Flip the beef and repeat.
Garnish with green onion or crushed pine nuts. (optional)

Tuesday, November 23, 2010


these are by far my favorite dessert. probably because they have three sticks of butter in them. whatever.


2 cups flour
2 cups old fashioned rolled oats
1 1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 cubes melted butter
11 oz milk chocolate chips
1 jar Mrs. Richardson's butterscotch caramel

Combine flour, oats, brown sugar, salt, and baking soda. Mix Well. Add melted butter and mix.

Take half the batter and press into a 9 x 13 pan (spray it with Pam first). Bake for 17 minutes at 325 degrees. Take out - sprinkle chocolate chips and then drizzle caramel. Crumble the rest of the batter on top. Bake for another 17 minutes at 325 degrees. Let sit for 3-4 hours (if you're in a hurry you can put it in the freezer for about an hour and a half and it'll be good). Cut and enjoy!

Thursday, November 18, 2010

Crock Pot Tortilla Soup

I haven't contributed for awhile, but was typing up a recipe I made today and thought I would post it here as well. Thanks to everyone who has shared so many good recipes. This is my go to site for dinner now. : ) This is like Sister's Cafe tortilla soup, but I "enhanced" it to work with what I had on hand. Really easy and really good.

Crock Pot Tortilla Soup
3 Large Frozen Chicken Breasts
½ C Water
3 Chicken Bullion Cubes
Chili Powder
2 15 oz Cans Black Beans Strained
2 14.5 oz Cans Diced Tomatoes
1 16 oz Bag Frozen Corn
1 7 oz Can of Dice Green Chilis
1 15 oz Can Tomato Sauce
1 14½ oz Can Chicken Broth
1 C Medium Salsa
Cook chicken on low until shreddable (approx. 4 hours). Empty all juice from crock-pot, shred chicken and replace back in crock-pot. Season chicken with chili powder and oregano to taste. Add the rest of ingredients and continue cooking on low for another 3-4 hours. Top with cheese, sour cream, and tortilla chips when serving. You could even half this recipe to easily feed just 2 adults and kids.

Monday, November 15, 2010

miracle meatballs

i tried getting a picture to accompany this lovely recipe, but meatballs aren't very photogenic. had you seen the pictures i took, you would probably skip making this dish and that would just be a crying shame.

this recipe makes a lot of meatballs {two 9x13's and one 9x9, depending on the size of your meatballs}. i love it because they make great leftover lunches or dinner!

i like to serve mine with rice.

MIRACLE MEATBALLS (McCall's revision)

3 lbs. ground meat (i like ground turkey)
1 can milk
½ tsp. garlic salt
½ tsp. pepper
2 cups oatmeal
2 tsp. liquid smoke
2 eggs
½ chopped onion
2 tsp. salt

Mix and form into balls {I use my cookie scoop}

2 cups ketchup
2 cups brown sugar
2 tsp. garlic salt
1/2 cup chopped onion

Mix and pour over meatballs. Bake at 350 degrees for 1 hour.

Thursday, November 11, 2010

Tomato-Basil Parmesan Soup

I found this little gem in my BYU alumni magazine this last month. It was the recipe the magazine featured in an article about a BYU alum who tried a new crock pot recipe each day for an ENTIRE year, then wrote a cookbook. I sure wish I had an idea like that so I could make a little extra dinero! Haha! Her website is here. We tried the soup last night and I must say, it was well deserving of the spotlight. Still, I'm not sure I'd really categorize it as a true crock pot recipe. To me a crock pot recipe means minimal effort--throw it all in, forget about it, & Wahlah, a yummy cozy meal. This recipe is a little more involved but tasty none-the-less. If I could do it again, I'd spend more time chopping my vegetables "finely." You could even use a food processor if you have one. I might try throwing the soup in the blender next time before serving. Oh, and we ate it in a bread bowl. Bread bowls always make the soup eating experience divine.

Tomato Basil Parmesan Soup

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Parmesan Chicken

I had forgotten about this dish until a few days ago, and then after eating it, we remembered how much we like it. It is pretty quick to prepare and is yummy. We usually eat it with rice or potatoes, and a veggie of course. Oh, and I have never tried it with the sauce on top, but if you want to try it, let me know how it is. Oh, and we use butter instead of yogurt, because that is what I usually have on hand.

2 cups crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt OR 1/2 cup melted butter
1/4 cup butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt (I use butter) to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.

Sour Cream Chicken Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Salmon Marinade (allrecipes)

I don't know about you guys, but I love eating fish. Awhile ago was the first time I had cooked fish without my dad. I found this marinade and we loved it. I do have to say that it takes a little of the "fishy" taste away, which sometimes can be good. So even you not-fish-loving people should try it. Oh, and I need to mention that on it got a 5 star....oh, and 1,703 people commented.


  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

  • Directions
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.