Korean Dinner For 2

DESCRIPTION: Impress your date with a spicy Korean dinner.

 

 

 

 

 

Directions:

Grilled Korean-style Skirt Steak

• 2 pounds skirt steaks, trimmed and cut crosswise into 4 pieces
• 3 tablespoons sesame seeds
• 4 cloves garlic, smashed
• 1 cup cola
• 1/4 cup soy sauce
• 1/4 cup packed dark brown sugar
• 1/4 cup toasted sesame oil
• salt and pepper
  1 large white onion, cut into 2 inch thick wedges
  6-8 sliced thick cut bacon
  2-3 banana or Cubanelle peppers

1. Pierce steak a few times with a fork. Toast sesame seeds (2-3 minutes).
2. Combine the seasame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and ½ teaspoon pepper in large bowl, stirring to dissolve sugar. 
3. Add the steak, onion wedges and bacon, turning to coat. 
4. Cover and refrigerate 4 hours or overnight.

Remove the steak and onion wedges from marinade to baking sheet (reserve bacon for fried rice, below). Heat grill pan over high heat. Grill onion wedges and peppers, turning until charred, (8-10 minutes). Transfer to platter. Grill steaks until charred 4-5 minutes per side for medium rare. Add to platter.


Kimchi

1. Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger,1 teaspoon red pepper flakes, 2 tablespoons fish sauce and 2 tablespoons salt in a food processor. 
2. Cut ½ head napa cabbage and 6 scallions into 2 inch pieces. Toss with jalapeno paste. 
3. Refrigerate at least 4 hours.

Kimchi Fried Rice

• 6-8 slice thick cut bacon (from above)
• 3 tablespoons sesame seeds
• 3 nori sheets (dried seaweed)
• 3 cups kimchi (above)
• 4-1/2 to 5 cups cooked medium-grain white rice chilled
• 1 tablespoon toasted sesame oil

1. Cut bacon crosswise into ½ inch pieces.
2. Toast sesame seeds 2-3 minutes
3. Cut nori sheets in half with sheers then cut ½ inch thick strips.
4. Heat a large cast iron skillet over medium-high heat. Add bacon and stir-fry until almost cooked through (6-8 minutes). Drain the kimchi, reserving the liquid. Raise the heat to high and stri-fry the kimchi until browned (7-8 minutes). Add the rice, the reserved kimchi liquid, sesame oil and half the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust (about 8 minutes). [for more of a crust, remove pan from heat, cover and set aside 10 minutes]. Transfer to dish; sprinkle with sesame seeds and nori strips.

Number of Servings: 2


Nong Shim Shin Noodle Ramyun, Gourmet Spicy Picante, 4.2-Ounce Packages (Pack of 20)
NOH Korean Barbecue (Kal Bi), 1.5-Ounce Packet, (Pack of 12)
The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes
Nong Shim Neoguri Spicy Seafood Noodle Ramyun, 4.2-Ounce Packages (Pack of 20)
Sunchang Gochujang 500g

Read More...

Southwest Meatloaf with Corn Pudding & Sauteed Vegetables

DESCRIPTION: This is a neat twist on what could have been a dull Meatloaf meal for 2.

Ingredients:

Southwest Meatloaf

• 2 pounds ground beef
• 1 cup soft bread crumbs
• 3/4 cup chopped onions
• ½ cup chopped red pepper
• ½ cup frozen corn, thawed
• ½ cup milk
• 1 egg
• 1 large clove garlic
• 2 teaspoons salt
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• ½ cup thick and chunky salsa

*Heat oven to 350 degrees. Combine all ingredients except salsa. Bake 1 hour and 15-20 minutes. Let stand 10 minutes. Top with salsa.

  Corn Pudding

• 2 cans creamed corn
• 2 cans whole corn
• 2 boxes corn muffin mix
• 16 oz. Container sour cream
• 1 cup shredded cheddar cheese
• 2 sticks melted butter

 
*Mix all ingredients and put in greased baking dish. Bake at 375 degrees for 45 minutes. 


Sauteed Vegetables



*Toss your favorite vegetables in olive oil, salt and pepper to taste then grill or cook in frying pan until desired done-ness.  

CLICK HERE to learn how to sauté vegetables.






 
Cheesy-Garlic Biscuits

• 1 cup biscuit mix
• 1/3 cup milk
• 1/4 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• butter flavored cooking spray

*Heat oven to 450 degrees. In a small bowl, stir biscuit mix, milk, cheese and garlic powder to make soft dough. Drop spoonfuls onto ungreased cookie sheet. Bake 8 minutes. Spray warm biscuits with cooking spray.

Number of Servings: 2 (maybe some leftovers, but I doubt it ;-))



Norpro 2 Piece Nonstick Meatloaf Bread Pan Set
Anolon Advanced Nonstick Bakeware 2-Piece Loaf Pan Set
Chicago Metallic Nonstick Meatloaf Pan
Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes
McVitie's Digestive Biscuits, 400 g (14.1 oz.) Packages (Pack of 7)
Hang Cool Teddy Bear (2CD)(Explicit)

Read More...

"Grand Jury" Grilled Teriyaki Chicken and Pineapple Sandwich

DESCRIPTION: A great Pineapple Chicken Teriyaki sandwich that can be modified to taste.

 

 

 

 

 Ingredients:

• 2 boneless breast of chicken;
   Teriyaki sauce
   2 slices of swiss cheese (or Asiago)
   2 slices of pineapple (½ inch thick)
   2 whole wheat Kaiser rolls
   1/4 medium red onion, sliced to preferred thickness
   1/8 cup pickled jalapenos or 1 fresh jalapeno, thinly sliced

Directions:

1. Place chicken in resealable bag. Add enough Teriyaki sauce to cover. Marinate in fridge at least 30 minutes; up to 12 hours.
2. Heat grill. Remove chicken from marinade (discard marinade). Grill 4-5 minutes, flip and add cheese immediately to chicken. Continue to cook until cheese is melted and chicken is lightly charred and feels firm to the touch. Remove and set aside.
3. While chicken is resting, place the pineapple slices and rolls on the grill. Toast the buns and grill pineapple it is soft and caramelized (2 minutes each side). Drizzle Teriyaki sauce from the bottle. Top sandwiches with pineapple, onion jalapenos (and Bacon if desired).

Number of Servings: 2


CHICKEN CROSSING -Sign- xing signs rancher farmer gift
CHICKEN FARMER Novelty Sign parking farm rancher eggs
Webkinz Chicken
Crazy Cluck Wacky Chicken
RUBBER squawkin CHICKEN novelty GAG Joke TOY NEW dog

Read More...

"The Court Reporter's" 20 Minute Chicken Creole

DESCRIPTION: This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

 

 

 

Ingredients:

• nonstick cooking spray as needed
• 4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
• 1 can (14 oz.) tomatoes, cut up**
• 1 cup low-sodium chili sauce
• 1-1/2 cups green peppers, chopped (1 large)
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves minced garlic
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt

 

Directions:

1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice or whole wheat pasta.

* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.




Number of Servings: 2 (Serving Size 2-2 1/2 cups)


Creole Made Easy
Haitian Creole Dictionary and Phrasebook: Haitian Creole-english, English-haitian Creole (Hippocrene Dictionary & Phrasebook)
Creole: The History and Legacy of Louisiana's Free People of Color
Creole Tomato - 20 Seeds - Louisiana Heirloom

Read More...

DIABETIC Grilled Flank Steak with Vegetables

DESCRIPTION:  You can serve this with rice, noodles or potatoes.

 

 

 

 

Ingredients:

• 1/4 cup Lite Soy Sauce
  2 TBS white cooking wine
  1 tsp Brown Sugar,
  1 TBS minced Ginger Root,
  3 cloves minced Garlic,
  3 TBS Water
  1 1/2 lbs Flank Steak
  nonstick cooking spray
  3 green onions
  1 cup sliced Mushrooms
  1 cup sliced red bell Peppers
  1 cup Broccoli, florets
  1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend

  Rice, noodles or potatoes 

Directions:

In a bowl, combine low-sodium soy sauce, cooking wine, brown sugar, minced garlic, fresh minced ginger root and water. Pour over flank steak and marinate for 1 or more hours, turning occasionally.

Grill or broil steak on each side to desired doneness, turning once. Brush with marinade while cooking.

Meanwhile, in a large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add green onions, mushrooms and red bell peppers.
Saute for 2 minutes and add broccoli florets.
Add 1 TBS of water, cover and cook vegetables until broccoli is tender.
Remove from heat. Sprinkle salt-free seasoning blend over vegetables

Slice the flank steak very thin, cutting diagonally across the grain.

Serve vegetables with hot brown rice and flank steak slices.

Number of Servings: 2 (Maybe some leftovers)


Wolfe's Neck Farm Flank Steak - 3 per pack
Piedmontese Flank Steak - Three pounds
Stuffed Flank Steak perfect for holiday or company meal.(Food)(Recipe): An article from: The Register-Guard (Eugene, OR)
George Foreman GGR200RDDS Round Indoor/Outdoor Electric Grill
Dry Aged Prime Flank Steak 3 Steaks - 24 oz each

Read More...