Wednesday, July 15, 2009

Bulgogi (Korean BBQ Beef)

2lb lean beef (rib eye sirloin or any flat steak)
1/4 c. sugar
3/4 c. soy sauce
1/3 c. sesame, corn or veg oil
3/4 c. chopped green onions
3 tsp ground sesame seeds ( i used whole)
1 tsp garlic powder
1 tsp pepper
pea pods
(i halved this recipe for 4 servings...and used approx 3 c. of pea pods)

Thinly slice beef into 3-inch squares. Combine sugar, soy sauce, oil, onions, sesame seeds, garlic and pepper and add to beef. Cover and marinate in fridge for 15 minutes or more. Then broil or grill over medium heat OR brown in wok. Cook the marinade for extra sauce (if grilling or broiling). Heat pea pods last. Serve over rice.

Tuesday, July 14, 2009

Chicken Roll Ups w/ Honey Dijon Sauce & Spinach Artichoke Penne

Access the recipes using this link:

Your Instructions:

Heat 1T Extra Virgin Olive Oil
Use tongs to place chicken in pan, seam side down
Cover the pan loosely with tin foil and cook 4-5 minutes, turn roll-ups over and cook and other 4-5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour to the pan. Stir in the Honey Dijon sauce, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Spoon over chicken.

Serve Chicken with Spinach Artichoke Penne (per Rachel Ray):

Boil whole wheat penne 9-10 minutes
Warm Spinch Artichoke Mix in pan
Drain penne
Mix Spinach and Artichoke with penne
Season w/ salt and pepper to tast


Rosemary Mustard Marinated Pork Chops

1/3 C. Lemon Juice
1/3 C. Extra Virgin Olive Oil
1/4 C. Pure Honey
1/3 C. Dijon Mustard
5 Cloves garlic Minced
1T. Chipotle Tabasco
Fresh Rosemary chopped
Zest from 1 lemon
5 pork chops

Mix all marinade ingredients together. Place pork chops in bag and pour in marinade. Get out as much air as possible from freezer bag. Marinade for 24 hours.


Thaw pork chops completely before grilling. Grill pork chops to desired doneness. I prefer to leave a little pink in the middle for maximum juice factor. This will not take long to grill! You can brush pork chops with marinade while grilling for stronger flavor.


Monday, July 13, 2009

Pulled Pork Sandwiches

This weekend we cooked a 76 lb. pig. The pork for your sandwiches was first carved from that pig and then slow cooked with BBQ sauce, raw honey, cider vinegar, and spices. All you need to do is heat the meat and top your sandwich with coleslaw. Do not freeze the coleslaw, it will keep in your refrigerator for 1 month.

Sunday, July 12, 2009

Maple Chicken Breasts


6-8 boneless skinless chicken breasts
1/4 cup real maple syrup
3/4 cup apple cider
1/4 cup cider vinegar
1/4 cup brown sugar

1. Combine maple syrup, apple cider, cider vinegar and brown sugar in a small sauce pot and heat until sugar dissolves.
2. Place chicken breasts in crock pot.
3. Pour liquid over the chicken.
4. Cover and cook on low for 8 hours.

Thursday, July 9, 2009

Pork with Pineapple Salsa

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3/4 teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
1/3 cup chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.
In a bowl, combine the salsa ingredients. Serve with pork.
(recipe serves 6)