Korean beef slow cooker

--package of beef short ribs (or pork!) 2 lb chuck roast cut in cubes or not. 

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

--1 cup brown sugar

--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)

--1/2 cup water

The Directions.

I plopped frozen solid beef ribs into the crockpot. Can sear

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.

If ribs frozen, Cook on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated 

Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.

Funfetti cupcakes

CUPCAKES

• 2 2/3 cups all purpose flour
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 2 eggs

• 1 cup 2 percent milk
• 1 Tbsp vanilla
• 2/3 cup salted butter, softened
• 1/3 cup rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees and line cupcake tin with baking cups.
2. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
3. In another bowl, stir egg whites, milk and vanilla together.
4. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined. Stir in rainbow sprinkles.
5. Fill baking cups a little more than halfway. Bake for about 16 minutes or until done. Remove and cool. Makes about 24 cupcakes.

creamy pot roast 10

2 cans cream of celery soup
4 t beef boullion (if using cubes, chop up 4 cubes)
8 t dried onion flakes or 1/2 small onion diced teeny
1 t onion powder
1/4 t pepper
at least 3lb chuck roast
s + p
garlic powder if you like

1. season meat, sear in skillet
2. mix all other ingredients in crock pot
3. put seared meat in crock.  cook on low 10 hours

sesame chicken

Ingredients:

• 3 boneless skinless chicken breasts (about 1.25 lbs)
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/2 onion, diced
• 2-1/2 tbsp tomato paste (*ketchup can be substituted if you don’t have tomato paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced finely
• 1/2 tsp red pepper flakes, or white pepper
• 1/2 tsp grated ginger root
• 2 tbsp cornstarch
• 2 tbsp roasted sesame seeds
• 1 lb broccoli florets, steamed OR one bag frozen broccoli florets, prepared according to package directions

Directions:

1. Place chicken breasts in slow cooker.
2. In a small bowl, combine the honey, soy sauce, onion, tomato paste, sesame  oil, garlic, red pepper flakes, sesame seeds and ginger root. Pour over chicken.
3. Cook the chicken for 6 hours on low. Remove chicken breasts to cutting board and allow to sit for just a minute.
4. Steam broccoli
5. Cube chicken into bite-size pieces. Scoop out about 1/2 cup of the sauce from the slow cooker and put in small bowl. Whisk the cornstarch into the bowl of sauce, then return mixture to slow cooker to thicken the whole batch.
6. Return cubed chicken to slow cooker. Add the steamed broccoli, too. Stir gently, to coat.
7. Allow to sit for about ten minutes, slow cooker set to warm.
8. Serve over white rice.

white chocolate brownies

3 ounces (85 grams) semisweet or good white chocolate*, coarsely chopped (~.5 cup)
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour
1-inch heart or other shaped cookie cutter
Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.
Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this too keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).
Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. If you don’t have two matching square pans (understandably) simply wait until you can remove your brownies from the pan as directed in the next step, and start again.

if using 100 unsweetened chocolate, increase sugar to 1 1/3 c

9x9 pan, bake 10-15 minutes less

balsamic pot roast

Balsamic and Onion Pot Roast in the Crockpot

(Makes about 6 servings, recipe created by Kalyn.)

I used a standard 3 1/2 quart Crockpot for this recipe.

3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.

Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note: If I wasn't making this for phase one, I might put some carrots in the bottom of the crockpot with the onions.

nstructions:

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.

Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note: If I wasn't making this for phase one, I might put some carrots in the bottom of the crockpot with the onions.

- See more at: http://www.kalynskitchen.com/2007/01/how-to-make-pot-roast-in-crockpot.html#sthash.PEO55Re6.dpuf

Balsamic and Onion Pot Roast in the Crockpot
(Makes about 6 servings, recipe created by Kalyn.)

I used a standard 3 1/2 quart Crockpot for this recipe.

Ingredients:
3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.) - See more at: http://www.kalynskitchen.com/2007/01/how-to-make-pot-roast-in-crockpot.html#sthash.PEO55Re6.dpuf