You’ll love this easy 20-minute Korean beef bowl recipe with ground beef, flavorful Asian sauce, baby corn and cabbage mix!
This recipe is quick, and healthy. Using meat, veggies, and a fantastic homemade sauce, this dish will be great all week – so don’t hesitate to use it for your meal prep
1 tbsp Olive oil
1 lb Ground beef
1/2 tsp Sea salt
4 cloves Garlic (minced)
1/4 cup Coconut aminos
1/4 cup Beef broth
2 tsp Sesame oil
1/4 tsp Ground ginger
1/4 tsp Crushed red pepper flakes
1 bag coleslaw bag
1 can baby corn, drained and sliced
1/4 cup Green onions (sliced)
1 tsp Sesame seeds
Crunchy lo mien noodles
In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
Turn heat back to medium-high. Add another tablespoon of olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.
Pour the sauce over the beef, stir.
Add coleslaw and baby corn. Cook for about 5 minutes, stirring occasionally, until everything is wilted.Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.
Garnish with sliced green onions, sesame seeds, and lo mien noodles.
This Grasshopper Bundt Cake is rich, mint and a definite crowd pleaser.
Who doesn’t love the combo of mint and chocolate!
I love a good Bundt cake. This homemade Mint Chocolate Bundt Cake is unique in that it has these delicious green mint ribbons throughout it. And don’t get me started on the chocolate ganache drizzle! Trust me, this cake is not lacking in the flavor department!
2 packages (3 oz each) cream cheese, softened
¼ cup powdered sugar
½ tablespoon all-purpose flour
⅛ teaspoon peppermint extract
3 drops green food color
2 boxes of Chocolate cake mix plus ingredients requested on the box
Chocolate and Cream Cheese Glaze
4 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
¼ teaspoon peppermint extract, optional
1 or 2 drops green food color
Heat oven to 325°F. Grease bundt pan. In a small bowl, beat cream cheese with an electric mixer on high speed until smooth and fluffy. Beat in rest of ingredients until smooth; set aside.
In a large bowl, beat the cake mix as directed on the box.
Pour half the cake batter into the pan. Spoon cream cheese filling over batter, using a butter knife, swirl the filing throughout the cake batter. Pour the rest of the cake batter on top.
Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
In a 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted; set aside.
For glaze, mix the ingredients in a medium size bowl. Make sure you sift the powdered sugar, or else you will have lumps. Add water if you need to thicken the glaze until it can be easily drizzled. Drizzle over cake.
Immediately spoon melted chocolate over glaze in a 1/2-inch-wide ring.
Refrigerate until serving time. Store loosely covered in the refrigerator.
Chocolate cookie cups filled with a fluffy chocolate Kahlua cheesecake. The perfect bite-sized indulgence!
This mini Kahlua cheesecake recipe should definitely be on your list of must-try treats. The creamy cheese filling is laced with Kahlua for a subtle hint of coffee flavor that pairs perfectly with the rich chocolate cookie crust.
If you don’t have a mini muffin pan, this recipe can easily be done with a regular muffin pan or even as a whole cheesecake.
Chocolate Cookie Cups or Pie crust :
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder sifted
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla extract
Kahlua Chocolate Cheesecake Filling:
1 cup heavy whipping cream chilled
8 oz cream cheese full fat,softened
1/2 cup granulated sugar
2 oz semi-sweet chocolate melted, cooled
1/4 cup Kahlua Liquor
Preheat the oven to 350°F. Spray mini muffin tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a small cookie scoop, scoop dough into muffin tins, press down to flatten.
Bake for approx. 10-13 minutes or until mostly set, but still soft in the middle.
Remove from the oven and immediately use a small glass (shot glass works great) to press firmly down in the center to create a well. Cool in pans for 10 minutes, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from the pan and cool completely on a wire rack.
Kahlua Chocolate Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Kahlua and beat until incorporated.
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
If making as a cheesecake, follow these instructions… Bake in oven at 350°F for 60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
Sprinkle with chocolate shavings or cocoa powder if desired.
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
Pork chops topped with honey, mustard, orange juice, garlic, paprika, bacon, Gouda and baked. Ready in under 30 minutes. Serve over rice and you have yourself an easy and quick weeknight dinner! Free to switch out the pork for chicken and use your favorite cheese!
6 to 8 boneless pork chops
1 Tbsp olive oil
¾ cup honey
½ cup Dijon mustard
1 tsp orange juice
2 cloves garlic, minced
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
½ cup chopped cooked bacon
1½ cups shredded gouda cheese
Preheat the oven to 375ºF.
Season pork chops with garlic powder, salt and pepper on both sides.
Heat oil in a skillet and cook pork chops 2 minutes on each side until they are starting to brown. Place in a 9×13-inch baking dish.
Combine honey, garlic, mustard, juice and paprika. Pour over pork chops.
Bake for 20-25 minutes. Remove from the oven.
Top pork chops with bacon and cheese. Return to the oven, and continue to bake until the cheese is melted.
Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
24 large baby Bella mushrooms (about 1 lb.)
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons nonfat sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika
Brussel sprout salad
1 pound brussels sprouts
½ cup finely grated Parmesan cheese
Lemon zest and juice of one lemon
Salt and Pepper (to taste)
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
Now that Thanksgiving has come and gone, we all are face to face with the Leftover Problem. Well have no fear, I have the perfect solution for all the leftover stuffing. These Sausage Stuffing Bites are perfect to use leftover stuffing to make! They can be used for an appetizer at your Friendsgiving celebration. You can also make them ahead of time and keep them in the fridge until you’re ready to bake and serve them. They are perfect for parties and family gatherings during the holidays.
Sausage Stuffing Bites
2 boxes Savory Herbs Stuffing or 2 cups leftover stuffing
½ pound of hot Italian sausage
½ pound of mild Italian sausage
Sea salt and pepper to taste
3 cloves garlic, chopped
½ cup of mozzarella cheese or shredded cheese cheddar
1/3 cup dried cranberries, minced
2 beaten eggs
Gravy Dipping Sauce
1/3 cup all-purpose flour
¾ stick of butter
3 to 4 cups chicken broth
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Preheat the oven to 375 degrees F.
Brown the sausage over medium-high heat until no longer pink. Add the garlic and cranberries, mix and cook for 5 minutes.
While the sausage is cooking, cook the stuffing.
Once sausage and stuffing is cooked, combine all ingredients into a mixing bowl and mix with your hands. Do not ocean out the sausage pan, we will use the drippings for the gravy.
Using a cookie scoop, (or hands) scoop the sausage balls onto a baking pan lined with parchment paper.
Bake for 20-25 minutes, till they are browned on top.
While sausage stuffing bites are cooking, make the gravy dipping sauce.
Over medium heat, melt the butter. Sprinkle on half the flour and stir so that the butter soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the broth, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of broth or more if needed. Taste and adjust the seasoning.
Place dipping sauce in a serving bowl and serve with Sausage Stuffing Bites