Even though I am on summer break I still like to use my crock pot. I don’t use it as much as I do during the school year, but sometimes I would prefer to do something other than cook. Maybe we have plans for the day or maybe I’m just feeling lazy!
Either way I love my crock pot. This recipe was absolutely delicious!
I apologize for this huge picture! This was just so easy and really hit the spot.
Slow Cooker Pepper Steak
- 2 lb beef sirloin steak, cut into 2 inch strips
- 1 garlic powder, to taste
- 3 tbsp vegetable oil
- 1 cube beef bouillon
- 1⁄4 cup hot water
- 1 tbsp corn starch
- 1⁄2 cup onion, chopped
- 2 large green bell pepper, roughly chopped
- 1 can (14.5 ounce) stewed tomatoes, with liquid
- 3 tbsp soy sauce
- 1 tsp white sugar
- 1 tsp salt
- Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.
Can it be any easier than this?
Recipe from Kitch Me
There are times in life when you just have to cook something fast. I am there right now.
After having gone to Mitsua Japanese Market a while back and having the awesome Ramen Soup I had to come up with a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of and use up some of the veggies in the fridge.
This is what I came up with.
Not only was this a quick meal but I guess kind of healthy too!
10 cups chicken broth
1/4 onion, sliced
1 small zucchini, thinly sliced
8 oz. mushrooms. sliced
1 rotisserie chicken breast, shredded
2 tblspn Tamari Sauce
1 pkg Ramen soup, any flavor (I did not use the flavor packet)
Squeeze of fresh lime
Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.
If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.
Quick and Delicious!
There are so many types of meatballs to make that is is truly amazing. It seems that every country or ethnicity has some type of meatball. And I don’t have any problem making and eating as many of them as I can!
These meatballs were delicious. Julieta really loved them! They are so pretty swimming in their sauce.
Unfortunately there were no leftovers when I made these so next time I will definitely double the recipe.
Sorry about the sloppiness of this picture! The sauce was all over the place!
These meatballs were lick your finger good!
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- Sesame seeds, for garnish
For the Teriyaki Sauce
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.
Make these tender delicious meatballs. You can have them as a meal or even as an appetizer on cute little toothpicks. You won’t regret it!
Recipe Source Damn Delicious
How is your summer going? I hope I am posting on my Facebook or Instagram page! Follow me on Facebook at Mi Casa is Your Casa and Instagram @micasayourcasa. I still have a few weeks of vacation left still so I certainly hope that my posts are working out ok.
I have told you before about the obsession Julieta has with all things Asian. When I saw this recipe I new Julieta would just go gaga over it. She did.
This was so tasty. It is definitely going into our rotation of meals.
Kung Pao Spaghetti
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 3 boneless, skinless thin-sliced chicken breasts (I actually chopped mine into bite size pieces)
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup dry roasted peanuts
- 2 green onions, thinly sliced
For the Sauce
- 2/3 cup soy sauce
- 1/2 cup chicken broth
- 1/2 cup dry sherry
- 2 tablespoons red chili paste with garlic, or more, to taste
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
- Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
- Serve immediately
Definitely serve this immediately so that it stays saucy. You can of course heat up left overs in the microwave but the spaghetti will soak up more of the sauce as it stands. This was lick the plate good.
Recipe source Damn Delicious
OMG! I just finished watching the Latin Billboard Awards and all I can say is AMAZING!!!!! Chayanne is my all time favorite and he most certainly deserved the standing ovation that he received! So emotional! Marc Anthony was Excellent! There are too many performers to mention! It would have been a great night to host a potluck party…maybe next year!
Time for me to get back to reality…food!
My girls love Asian Food-any kind of Asian food! This Crockpot Teriyaki Chicken went over really well with them.
The flavor of the sauce was delicious. The sauce was so good that I had to put extra on mine!
Crockpot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds) (I used chicken breast cut into small cubes or pieces)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
Recipe Source Lake Lure Cottage
I have not left my house in three days. I have been indoors since Sunday. I am glad that today we are back at school. I really needed to get out of my house. I felt like I was running out of enjoyable things to do! Sure, there is always something to clean but that is just boring! I spent my time baking, making cards, scrapbooking and watching some TV. Now it’s time to get back on a schedule…bye bye freezing weather (I hope)!
My younger brother Arian likes to cook. He is the one that pushed me to blog and the one who taught how to make fried rice. We’ve been eating a lot of fried rice ever since. He thinks we are crazy for eating it so much!
These are the cast of characters.
And after they get to know each other this is how deliciously close they are.
This recipe makes TONS of rice. I like to make a large batch because Julieta is obsessed with all things Asian so this way there is plenty!
Arian’s Vegetable Fried Rice
- 8 cups cooked white rice (left over rice is best because it is firmer)
- 1 carrot, shredded
- 3 green onions,sliced
- 2 eggs, scrambled
- 3/4 cup frozen peas, thawed
- 1 garlic clove,finely chopped
- 8 tbsp soy sauce
- 4 tbsp vegetable oil
Heat 1 tablespoon vegetable oil in a non-stick skillet. Add egg and scramble until cooked. Set aside.
Heat 3 tablespoons vegetable oil in a separate large non-stick pan/skillet. Add all the rice and saute/fry until all rice is coated in oil and warmed a bit. Add more oil if needed.
Add peas, carrots and garlic into rice and stir until all veggies are mixed in well. Allow to heat for about 4 minutes. Optional-If you like you can add cooked shrimp, chicken,beef,ham at this point.
Add scrambled egg and soy sauce to rice and vegetables. Stir until well mixed and everything is heated through.
I didn’t write out a full post on Friday because I was exhausted from Halloween…so here’s a quick recap!
The Halloween excitement started at work! Since I work at an elementary school we dressed up as a team. The office was “The Three Little Pigs”. I didn’t make too bad of a pig. I prefer to think of myself in this picture as Señorita Piggy! I am kind of sad that Halloween is over!
There was so much excitement for Halloween and what happens? It ends up raining all day! My brother and his family came over and so did my cousin and her family. There was a break from the rain for about an hour in the evening so we were able to go trick or treating for a little bit even though we got a bit wet right before getting home! I had bought sooo much candy to pass out and I still have almost all of it because the rain scared all the ghouls! I guess the trick was on me!
I did make some delicious and filling chili for our Halloween dinner. It was delicious! It was definitely comforting after getting a bit soaked with the rain.
The good thing about chili is that is so versatile as far as how you eat it. We also made chili dogs with it.
Friday was definitely exhausting after all the Halloween hoopla. Saturday I cooked almost all day. I made a couple of different things, but the most important was Saturday evening. We celebrated Julieta’s 13th birthday. Her birthday was actually yesterday, but I wanted all three kids home to celebrate along with us and my brother and his adorable baby.
Happy birthday to my wonderful girl! She is my baby and has been a handful since the day she started walking! She is headstrong and smart but sweet at the same time! Maybe now that she is a teenager (the big 13!) she will not be such a handful?
We would have gone out to dinner but everyone is on such different schedules that it was kind of hard so we decided to cook at home to celebrate her birthday. Julieta is obsessed with all things Asian. So we made some Asian food for her! My brother made the fried rice which was amazing and Julieta made the sushi. I just supervised!
Julieta’s sushi was quite good for the first time making it. I am sure there will be lots of practicing.
Since chili is such a filling delicious meal I suggest that all of you make this chili!
Chili by George
- 2 pounds lean ground beef (I used 1lb. beef and 1 lb. turkey)
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
I am doing a November Photo Challenge on Instagram! It’s a lot of fun so far and pretty educational for me at least! Follow me on instagram to check out the daily pictures! You can find me at @micasayourcasa or on Facebook at Mi Casa is Your Casa
Sorry about all the pictures!I hope you all had a great Halloween and a great weekend too!