Be Adventerous

Before my husband came long, I wasn't the adventurous eater I am today. I was always a good eater, mom and dad made sure of that, but I just didn't have the opportunity to try so many new things until Adam shared them with me. He loved all different cuisines and forced me to try things I had never dreamt of. And for the most part, I discovered I loved them too. Sushi, Calamari, Raw Tuna, just to name a few. Oh, and of course Korean food, which is where today's recipe comes in.

We have this little Korean restaurant here in town, a little "hole in the wall" if you will, and the first time he took me there I was not impressed. That will teach me not to judge a book by its cover! I had NO idea what to order, but he guided me to something he was pretty sure he knew I would love, and he was right! 

If you've never had Bibimbap, it literally means "mixed rice." It is this huge rice, meat, veggie mixture, and then...here is my favorite part...it has an ooey gooey fried egg served on top. Why? Because the minute you cut into it, the warm yolk covers everything making it's own sauce. I know it might sound weird, but you have to take my word for it...one bite and you will be hooked. 

Every time we go, I order the same thing, savor each and every bite and am always sad when it's gone. So it was about time I made a version at home we could enjoy any time. 

You can easily adapt this to include veggies you love, these are what I had on hand. You can also add some sriracha or garlic chili paste if you like it hot! 

And don't get overwhelmed! It really isn't a complicated recipe, it just has a lot of steps. But you can prep the veggies, and even pre-cook the rice too! Then all you have to worry about is the beef and frying up some eggs. Just take your time and take it one step at a time. No lie- I made this on a Monday night, with 1 hour until dinner had to be ready for Alex to eat before Tae Kwon Do, and Max was at my feet the whole time! My point? If I can do it, YOU can too! 

If you aren't a very adventurous eater, or maybe your kids won't touch anything that isn't a chicken nugget or hot dog, I urge you to start small. Try something like this that has things that are familiar, and then go from there!

Korean Beef Bowl

2 lbs. ground beef

6 garlic cloves, minced or grated

1/2 c. packed brown sugar

1/2 c. low sodium soy sauce

4 tsp. sesame oil

1/2 tsp. ground ginger

1/4-1/2 tsp. crushed red pepper flakes

Black Pepper to taste

1 medium cucumber, sliced thin

3 medium carrots, grated*

1 bunch green onions, chopped*

6 cups cooked white rice*

4 eggs, cooked over easy or sunny side up

Sesame Seeds for garnish 

Prep ALL veggies, and set aside. In a large skillet brown beef with garlic until no longer pink. Drain well, return to skillet.  In a medium bowl whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper and black pepper. Pour over beef. Bring to a boil. Reduce heat to low and simmer about 5 minutes until sauce reduces a little. To assemble, place rice in bottom of bowl. Top with beef, cucumber, carrots and green onions. Place 1 cooked egg on each bowl. Sprinkle with sesame seeds. *NOTES* When grating carrots, use the large hole on a box grater. You only want the dark green parts of the green onions. Don't stress over using "fancy" rice. Save yourself some time and energy and use minute rice! Brown can be substituted too. 

Inspired by The Recipe Critic  

 Shared at Weekend Potluck
Shared at Meal Plan Monday

Think Outside the Pasta Box

Here in Indiana we've been dealing with some really stormy weather. We've got floods in towns near to us, and farmers crops probably ruined for the season. It's been hot, humid and wet. But I know for many of you south of us, you're simply dealing with HOT temps. The stifling heat that takes your breath away the minute you walk out the door. On days like that, you want food that satisfies you, but doesn't raise your body temperature any more than it already is.

By now you know how much we love pasta. You know my obsession for it runs deep and if I could eat something every day for the rest of my life, it would be it. But when it's hot and muggy, as much as I love it, I just can't eat it as much as I would like. Or so I thought...until I started thinking outside the pasta box.

Why can't I have the pasta I love, but in a cool, summer inspired salad, filled with garden fresh, crunchy veggies, without a heavy, hot sauce? There is no reason I can't!!! We love pasta salad, so why not just ramp it up to take it from a side dish we love on picnics and at barbecues, to a main dish filling enough for a supper after a long day??!!

Oh.My.Blog! This is crazy good! I can't even describe it. There are no words for just how yummy it is. Seriously, I'm salivating just thinking about eating it again. Oh, and it just happens to make a ton too, so you can feed a crowd, or have it to eat all week long. Add some crusty bread or fresh fruit, and supper is done!

Be sure to keep this one in mind for your upcoming July 4th party! I guarantee it will be the thing everyone takes seconds and thirds of, and then will want the recipe too!

Summer Spaghetti Salad
Inspired by Taste of Home

1 lb. thin spaghetti, broken into thirds

1 (10 oz.) container cherry tomatoes, halved

2 medium zucchini, chopped

2 medium cucumbers, peeled, seeded and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (3.4 oz.) can sliced black olives

1 (16 oz.) bottle zesty Italian dressing

1/4 c. grated Parmesan cheese

1 1/2 TBS sesame seeds,  extra for garnish

1 tsp. paprika

1 tsp. celery seed

1/4 tsp. garlic powder

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Cook spaghetti until just done. Do not over cook. Rinse with cold water and drain well. In a large bowl combine all veggies and spaghetti. Toss to combine. Season with salt and pepper. In a medium bowl whisk together dressing, cheese, sesame seeds, paprika, celery seed, garlic powder and parsley. Pour over salad. Toss very well to coat. Garnish with extra parsley and sesame seeds. Chill at least 2 hours before serving. Can be made ahead 24 hours and refrigerated until serving.

Shared on The Country Cook

Disclaimer: As a field editor for Taste of Home, I share this recipe with my own thoughts and opinions. I am NOT a paid employee. 

The Miracle of Baking Soda

So, there are a few things left in the kitchen that will still surprise me...even when I already know about them. One of them is this trick. Did you know that baking soda can turn regular dough into pretzel dough? Yep! It's like magic! Now, if you have made my Pretzel Dogs, you already knew about this nifty trick; but if you're like me, even after making those, the wonderment of what happens in a 30 second process is still awe inspiring! 

If you've never tried this fake out before, this recipe is the best way to start! With so many holiday meals and parties coming up, you could really impress your family and guests with this one! Imagine the mad respect you will get when they think you slaved away in the kitchen all day making pretzel rolls! (And don't worry, I'll keep your secret!) 

These would be perfect with a big sit down meal, but my little man actually gave me an even better idea the night I served these. He informed me they would be perfect with some nacho cheese to dip them in, as a "nibbly bit"...his name for appetizers. In fact, he has already requested that exact combo for our annual New Year's Eve buffet. So, feel free to steal that idea too. 

With the busy holidays and so many yummy things coming out of your kitchen, isn't it nice to have a couple tricks up your sleeve to save some time and nerves? These will not only do that, but satisfy your taste buds too! 

Easy Pretzel Rolls
From Pillsbury
1 can crescent rolls
10 c. water
1/4 c. baking soda
1 egg
1 TBS water
Sesame seeds
Kosher Salt

Preheat oven to 400. Spray a baking sheet with nonstick spray. In a large stock pot or dutch oven, bring water and baking soda to a boil. Meanwhile, separate rolls into 8 triangles. Starting at the short end, stretch dough a bit. Roll short side to other, and then bring ends together forming pretzel shape. Press slightly to adhere. When water is boiling, carefully add 2 rolls to water at a time, and cook for 30 seconds. Gently remove with a slotted spoon and drain slightly on paper towel. Using a metal scraper, transfer to baking pan. Repeat for all rolls. Beat egg with water. Brush rolls with egg mixture. Sprinkle with sesame seeds and salt. Bake for 11-13 minutes until golden brown. 

Shared on The Country Cook Dec. 12, 2014