Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs

My husband and daughter love sushi. Toyo Sushi is our local haunt where D always orders the salmon nigiri and The Hubs gets the Grace roll. They know us so well that, when I’m ordering and I leave something out, they ask me about it. My son and I, however, aren’t wild about sushi. For me it’s a texture thing. For my son, it’s probably that his sister enjoys it so much. I have found one dish, though, that Berto loves; the grilled beef short ribs. He enjoys them so much that on a recent trip to the market, where the butcher had them on display, I bought several pounds. I almost skipped all the way home with excitement! They were perfect! The only thing left was to find the right recipe. Thanks to Food.com, I did just that and the ribs were a huge hit at our Labor Day BBQ. Oh, and if I forgot to mention how ridiculously easy they are to make, let me say it now. Crazy easy! These were so tasty, so good, our friends were convinced we had ordered in, until I showed them the evidence of my cooking.

Ingredients:

3 Lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce (I always opt or low sodium)
2 Tbs sesame oil
1 yellow onion, halved and sliced (I used 1 cup diced white onion that I had from a previous meal)
4 cloves of garlic, minced (while nothing beats fresh garlic, Spice Island makes an amazing substitute of a jarred minced garlic)

Preparation:

In a gallon ziplock bag (or whatever you like to marinate in) combine the sugar, water, soy sauce, sesame oil, onion, and garlic. Dissolve the sugar as much as possible, though it will likely not completly dissolve.

Completely submerge the ribs and marinate in the refrigerator for at least 30 minutes, or up to overnight. Keep in mind, the longer you marinate the better the flavor of the meat.

On medium heat, grill the ribs 5-7 minutes on each side.  Open your mind to all serving options, over rice, on skewers, with traditional BBQ sides. The options are endless!

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot

Serves 10 small portions

Total time: about 40 minutes

*From Food.com


Mexican Lasagna

I seem to be having a problem with life / work / blog balance lately. While I’m still cooking up a storm, it’s been tough to find the time to post about it.  This, however, REQUIRED me to get it up as soon as possible!  Not only did the entire family give it 3 very enthusiastic thumbs up, but 2 of my fab girl friends did, too!  When the Mexican hubs is this excited about a dish, I know it’s  not only a keeper, but should be a repeater, too. You see it served in the photo below with my baked tortilla chips. Oh, and It’s just as good the next day, and the next, for lunch!  ¡Buen provecho!

Ingredients:

1 lb lean ground beef (can easily sub chicken or turkey)
1 cup water
2 Tbs Tajin (go easy on Tajin, it quickly becomes too salty)
1 tsp garlic powder
1 ½ cups sour cream, divided
1 tsp Mexican paprika
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 Tbs cornmeal
10 flour tortillas, 6 inches (mine were much larger, so I cut them in half)
1 cup salsa (such as Herdez)

Preparation:

Preheat oven to 375°. In a large skillet heated to medium, cook beef until no longer pink, drain.  Stir in water, Tajin, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

In a small bowl, combine sour cream and Mexican paprika.  Set aside.  Sprinkle cornmeal into a greased 13×9″ baking dish.

Arrange five tortillas, overlapping, in the bottom of the prepared dish.  Spread ½ cup salsa, add ½ of the meat mixture and ½ of each cheese.  Repeat layers.

Bake uncovered for 40 minutes.  Let stand for 10 minutes before cutting.

Wine Pairing Suggestions:

Corona (ok, admittedly not wine, but come on!  This is all the flavors of Mexican food!)
Cabernet Franc
Sangiovese
Beaujolais
Chianti

Serves 8 (large servings)

Prep time: 25 – 30 minutes; Bake & standing time: 50 minutes

Mexican Lasagna & Baked Tortilla Chips

Mexican Lasagna & Baked Tortilla Chips

*Derived from Taste of Home


Enchirritos

What is your first thought when you hear the word Enchirritos??  GO!!  For me it is Taco Bell.  I had never even heard of them before Taco Bell.  Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth.  Luckily, over time, my palette and budget has drastically improved.  And thanks to my Mexican husband, so has my understanding of Mexican food.  Now  a pet peeve of mine is when someone calls a burrito with sauce an enchilada.  If it’s a flour tortilla, it’s not an enchilada.  And that is what I love about this enchirrito.  It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada.  This enchirrito is standing proud, telling everyone it is of a mixed “race”.  Part enchilada, part buritto.  Embracing both of its cultures.  All hale the Enchirrito!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle.  It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream

Preparation:

Preheat oven to 350°.  Melt butter in a large sauce pan.  Sir in flour until smooth.  Slowly add water.  Bring to a boil and cook, stirring until thickened (about 1 minute).  Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil.  Reduce heat and simmer uncovered for 10 minutes

In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain.  Stir in beans; heat through.

Spread 1/4 cup of the in a greased 9×13 baking dish.  Spread 1 Tbs sauce in the center of a tortilla and spread around  Place 2/3 cup meat mixture down center of tortilla.  Top with 1/4 cup shredded cheese.  Roll up and place seam side down  Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.)  Bake uncovered 18-22 minutes or until bubbly and cheese is melted.

Wine Pairing Suggestions:

Cabernet Franc
Gamay
Grenache
Merlot
Sangiovese

Serves: 6 big servings

Total time: 50 minutes

*Derived from Mandy’s Recipe Box
Enchirritos

Enchirritos


Grilled Tri Tip Steak

There is something about grilled steak that just screams summer.  That summer reminder seems so important right now as the kids head back to school and summer hours at my office come to an all too quick close. Grilled steak, done right screams, “You can’t take summer from me!  I will Not go gentle into that good night!”  But, as the mornings dawn a tad chillier and the evenings beg for a sweater, I realize Mother Nature could not be held back and I celebrate one of the last grilled steaks of the season.

Ingredients:

3 lb beef tri tip steak
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves minced garlic
1 tsp black pepper

Preparation:

Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag.  Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes and serve.

Wine Pairing Suggestions:

Barbera
Bourdeaux
Cabernet Franc
Cabernet Sauvignon
Grenache

Serves: 6
Active time: 20 minutes; Inactive time: 2 hours

Grilled Tri Tip

*Derived from AboutFood.com

Lasagna with Zucchini

Lasagna is the quintessential comfort food.  And when you want comfort food, it doesn’t matter if it’s winter (the perfect weather for lasagna) or the start-up of summer.  Since I found this recipe in my June issue of Cooking Light, I felt it was the Food Gods way of telling me I need to make this.  Stat!  While midst of cooking, I realized it is the perfect remake of the perfect comfort food.  The zucchini and squash hold up well in place of Italian sausage or any other meat.  I found myself not even missing the meat.  Also, the sauce was not heavy, but so flavorful and rich.  The next day when I reheated for lunch, I did notice the zucchini and squash had a stronger flavor, but it still was very good and a meal that will make it to my rotation.  PS – This meal takes a LONG time to pull together, definitely keep for the weekend or when you have some additional time.

Ingredients:

2 Tbs olive oil
3 cups julienne-cut zucchini
2 cups julienne-cut yellow squash
1½ Tbs chopped fresh thyme
6 garlic cloves, thinly sliced (this is where I cheated, b/c I always have to cheat.  I used pre-chopped garlic)
¾ tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
1 cup low-fat ricotta cheese
¼ cup water from fresh mozzarella container
4 oz fresh mozzarella cheese
2½ oz grated fresh Parmesan
1 (9 oz) package refrigerated fresh lasagna noodles (Our market did not carry this and I don’t care of the No Boil variety, that is until I found Delverde Ondine Instant Egg Lasagna.  Unlike our American brands, it did not take doughy or uncooked to me.  Certainly will use again and again!)
Cooking Spray

Preparation:

Preheat oven to 375°.

Heat large skillet over medium-high heat.  Add olive oil to pan and swirl to coat.  Add zucchini, squash, time, and garlic; sauté 5 minutes.  Stir in ½ tsp salt and ¼ tsp pepper.  Remove zucchini mixture from pan and cool.

Combine remaining ¼ tsp each of salt and pepper, ricotta, mozzarella water, and mozzarella in food processor or blender.  Pulse until smooth.  Combine ½ cup ricotta mixture and ½ cup Parmesan.

Coat 8″ baking dish with cooking spray; arrange 2 noodles, trimming to fit if needed.  Top with half of zucchini mixture and half of ricotta mixture.  Repeat layers, ending with noodles.  Top with the rocotta-Parmesan mixture.  Cover dish with foil and back for 30 minutes.  Uncover and bake additional 15 minutes.

Turn broiler to high.  Sprinkle lasagna with remaining 2 Tbs parmesan cheese.  Broil 2 minutes or until lightly browned.  Let stand for 5 minutes.

Wine Pairing Suggestions:

Barbera
Cabernet Franc
Malbec
Pinot Noir
Sangiovese

Serves 6
Hands-On time: 20 minutes; Total: 65 minutes

 Lasagna with Zucchini

 *Derived from Cooking Light

Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Ravioli Lasagna

Who does not like ravioli? And who doesn’t like lasagna? Also, though, who doesn’t like or have all the time it takes to make lasagna? I’m a total cheater when it comes to the rav, so I won’t even go there. That being said, I love ravioli, little pillows puffed with ricotta and maybe a meat, or even just the ricotta and some spices. They are, really, a blank canvas. You can  add a sauce making them as rich and decadent as you’d like. Or, you can add a sauce bursting with fresh flavor from the garden. Filling you up, but not leaving you heavy. Pretty much the same idea goes for lasagna. There are so many amazing, and completely opposite ends of the spectrum options. But, what if you took ravioli and made it into a kind of quasi lasagna? Oh my, now you’re talking!

*For this dish, the recipe called for a 26-28 oz jar of tomato pasta sauce. Being typical of a cook that wants to use what is available to me, I used the 1/2 jar of 24 oz Barilla Organic Olive Oil, Basil, and Garlic pasta sauce and 1/2 of the jar of the 15 oz Barilla Alfredo Sauce already opened in the refrigerator both from a past lazy night of wanting something especially quick. With both of these leftover jars I’d say I used 28 oz., total.

I also loved this recipe for all of the options. While I used just cheese ravioli, I could have easily used chicken or sausage rav. I could have also added sliced, fresh mushrooms; I could have even added frozen spinach, thawed and squeezed to drain. Or, how about pepperoni. Maybe some Italian sausage crumbles? So many options! Oh, Oh, Oh! You could also go with a Tex Mex theme. Simply sub the pasta sauce for a jarred salsa (such as Old El Paso), add corn and change the cheese to cheddar or a Mexican blend. Serve with a dollop of sour cream. Hmmm, it JUST got interesting!

There is also the most wonderful make-ahead option. Simply layer the ingredients in the baking dish, cover tightly with foil and refrigerate for up to 24 ours. Then bake as directed. So this dish COULD be made on a week night! I LOVE that option.

Ingredients (as I made it):

1 1/2 cups pasta sauce (any variety)
1 1/2 cups Alfredo sauce
1 pkg (25 – 28 oz) cheese filled ravioli
3 cups shredded mozzarella (low moisture used)
1 cup grated Parmesan cheese

Preparation:

Heat oven to 350°.  Spray 13×9 inch baking dish with nonstick cooking spray.

Spread ¾ cup pasta sauce in the bottom of the baking dish.  Arrange the ravioli in a single layer over sauce; top with mozzarella cheese.  Next layer, spread ¾ cup Alfredo sauce over ravioli, top with mozzarella cheese.  Repeat layers.  On the final layer, sprinkle with Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes (if using frozen ravioli, bake 40 minutes).  Remove foil; bake uncovered 15 – 20 minutes, or until bubbly and hot.  Let stand 10 minutes before serving.

Serve with warm bread and Daniela’s Caesar salad.

Wine Pairing Suggestions:

Barbera
Cabernet Franc
Malbec
Pinot Noir
Sangiovese

Serves 8
Total time: 1:10

Ravioli Lasagna

Ravioli Lasagna

*Derived from Betty Crocker

Korean Beef

I have been on an Asian themed rice kick lately.  I have no idea where it comes from.  Oh wait, yes I do, I’ve been dyeing for Chinese food for at least a month, but just haven’t gotten around to making my way there.  Well, I did that one time, but it was so horribly bad I hardly think that counts.  So, since I’m hitting the gym at lunch instead of eating, I might as well make Asian food for dinner! 

Ingredients:

1 lb lean ground beef (or any other ground meat prefered)
¼ cup brown sugar (if you like it sweet, you can add up to ½ a cup)
¼ cup low-sodium soy sauce
1 Tbs sesame oil
3 Cloves garlic minced (Time saving tip: Use jarred minced garlic, such as Spice Island)
½ tsp minced ginger (Time saving tip:  Use Gourmet Garden’s Ginger Paste)
½ tsp crushed red pepper (if you like it spicier, you can add up to 1 tsp)
Salt and pepper to taste
1 bunch green onions, diced

Preparation:

Add sesame oil to large skillet and heat to medium. Brown ground meat with garlic.  Drain almost all fat and add brown sugar, soy sauce, ginger, salt and pepper, and red pepper.  Simmer for 5 minutes to blend flavors.  Serve over steamed riced with green onions sprinkled over the top.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Chenin Blanc
Grenache
Merlot

Serves 4

Total time: 30 minutes

Korean Beef

Korean Beef

*Derived from Izzy Writes

Quick Chicken Pasta Dinner

I like to keep things around that I’m going to use a lot of.  I don’t want to, nor do I have the time to, run to the store before making dinner, lunch, or really, any meal.  Some people love going to the store before each meal.  I have a good friend that won’t plan the meals ahead because she doesn’t know what she’ll want for dinner on, say, Thursday.  I’m just the opposite.  I thrive on order.  Schedules are bliss to me.  Don’t get me wrong, I love spontaneity, but a last-minute trip wine tasting, not to Safeway.  So, I purchased a ginormous bag of Tyson Grilled and Ready, Frozen Grilled Chicken Breast Strips.  It’s great for last-minute enchiladas, pastas, taquitos, etc.  The problem came about, well, I don’t actually know how I got myself into this mess of chicken.  I think we were getting close to the end of the first bag, so our next trip to Sam’s Club, I grabbed another.  And on our next trip, yet another.  Even though we hadn’t 1) finished the first bag or 2) even opened the second bag.  For some reason I was all frenzied that we were going to somehow run out of the grilled chicken that I, quite frankly, kept forgetting I had so didn’t use it as much as I thought. This meal was planned several days ago (Sunday, to be exact) with that exact chicken in mind.  Because I know you are wondering, this pasta was made with the final portion of the first bag.  Yes, I still have TWO bags in the freezer.  Chicken anyone?? 

Ingredients:

1 Tbs olive oil
2 cloves garlic, minced
2 cups marinara sauce
2 cups water
1 pckg (9 oz) refrigerated fettuccine
1 bag (12 oz) frozen cut green beans, thawed.  You could really sub any vegetable here.  I’d love to try zucchini, summer squash, mushrooms.
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese

Preparation:

in large skillet, heat olive oil over medium heat.  Add garlic; cooking about 30 seconds, until softened.  Stir in marinara sauce and water.  Cover, heat to boiling.  Add fettuccine, green beans; stir to separate fettuccine.  Return to boiling, cover and boil 3 to 5 minutes, or until beans are tender.

Stir in chicken, Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.

Remove from heat.  Sprinkle with cheese.  Cover; let stand for about 2 minutes to melt cheese.

Wine Pairing Suggestions:

Fume Blanc
Sauvignon Blanc
Chinon, Loire
Cabernet Franc
Loire Valley, Red

Serves 6
Prep time: 20 Min; Total time: 25 min

030

*Derived from Pillsbury

Layered Beef Enchiladas

Sometimes it can really be tough to cook food for someone from their native country.  The flavors and texture have to be what they are used to, what they grew up with.  For a lot of people, food has so much meaning and can transport them back to their childhood, which for me personally, is my goal.  And I want to create those memories for my kids.  It does not, however, always work.  I thought this dish was good, maybe not the absolute best I’ve ever done (after all, it’s not salmon) but certainly good.  My littlest foodies thought it was too spicy.  The Hubs didn’t like it at all.  Wouldn’t even eat it.  He and the kids had quesadillas.  And I get it, he’s from Mexico and this was enchilada sauce from a can.  I’m sure, compared to home cooking, well, I’m sure there IS no comparison.  Suffice it to say, no memories were created and no one was transported back to their childhood.  And me? I’m now on the hunt for a quick, yet simple, enchilada sauce I can make and use during the week that will hold up to the memory.  Or will make some new ones.

Ingredients:

1 lb lean ground beef
3/4 cup chopped onion
2 cloves garlic, minced
1 Tbs Morton & Bassett Mexican Blend seasoning
1/2 tsp salt
1/8 tsp pepper
2 (10 oz) cans preferred enchilada sauce
10 (6 inch) corn tortillas
1 cup shredded Mexican cheese blend
Sour cream (optional)

Preparation:

Preheat oven to 375.  In large nonstick skillet, brown ground beef, onions, and garlic until beef is thoroughly cooked, stirring frequently.  Drain.  Add Mexican blend seasoning, salt, and pepper, mix well.  Remove from heat.

Pour 1 can enchilada sauce in bottom of ungreased 13×9 glass baking dish.  Arrange 5 tortillas in dish, overlapping slightly.  Spoon beef mixture evenly over tortillas, sprinkle with half of the cheese; top with remaining 5 tortillas.  Pour remaining can of enchilada sauce over top.  Sprinkle with remaining cheese.

Bake at 375 for 20 to 25 minutes or until thoroughly heated.  Serve with sour cream.

Wine Pairing Suggestions:   
Cabernet Franc
Chianti
Grenache
Merlot
Sangiovese
Zinfandel

Serves 6
Prep time: 20 minutes; Total time: 45 minutes

photo (5)*Derived from Pillsbury