Browsing Tag


Korean Beef Bowls

September 16, 2018

I’m always looking for new and easy ways to keep the meals that we make at dinnertime interesting. This is one of the newer meals we’ve been enjoying at our house, first inspired by this recipe from Damn Delicious and then tweaked slightly and adapted by me. That said, the recipe is so easy that once you make it the first time you won’t really need a recipe the next time. It’s simple, easy, and was extremely family-friendly. I was worried that the girls wouldn’t like the different taste but they both were happy to eat this meal – a total mom win!

A few other suggestions for adapting this Korean-inspired beef bowl would be to swap out ground turkey or ground chicken for the beef, or using another base like quinoa or faro in place of the brown rice. Like I said, it’s adaptable and works well any matter of ways! Add this one to your weekly rotation – I promise you won’t regret it!

Korean Beef Bowls
Recipe type: Entree
Serves: 4 servings
Easy, family-friendly meal that even picky eaters (like my toddler!) will love.
  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon ginger
  • ½ tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb. lean (at least 80%) ground beef
  • Hot cooked brown rice and steamed broccoli for serving
  1. In a small bowl, stir together the soy sauce, brown sugar, sesame oil and ginger until smooth. Set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add in the onion and garlic and cook, stirring frequently, about 5 to 7 minutes or until onions are translucent and garlic is fragrant. Add in ground beef and cook, stirring frequently, until meat is browned. Drain; return mixture to skillet. Pour soy sauce mixture over meat and cook, stirring frequently, 2 to 3 minutes more or until heated through.
  3. Spoon rice and broccoli into bowls. Top with the meat mixture and serve immediately.



Quick Black Bean and Beef Enchiladas

February 26, 2014

Black Bean and Beef Enchiladas | E&C
I mentioned earlier this week that I made enchiladas for dinner. It’s a regular occurrence in our house, since a big pan of enchiladas makes a great dinner and plenty of yummy leftovers for weekday lunches. We take our lunches to work almost every single day. It is, in my opinion, one of the best ways to save money. 

Lately, making homemade flour tortillas is one of my favorite new kitchen skills. I had no idea it was SO easy to make homemade tortillas, did you? Maybe I’m late to the game, but when I saw a recipe for homemade tortillas on Pinterest, I just had to give them a try. If you’re looking for a great recipe, I highly suggest Table for Two Blog’s recipe.

You could, of course, be an overachiever and make homemade enchilada sauce, too, but for weeknight dinners I usually just stick to enchilada sauce from a can. I kept things super simple in the filling, using ground beef, spices, diced green chiles, black beans and cheese. However, I wouldn’t hesitate to toss in whatever veggies you have on hand, like green peppers or diced cooked sweet potatoes. Get as crazy as you want!

Black Bean and Beef Enchiladas 2 | E&C

Quick Black Bean and Beef Enchiladas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
I love making a pan of enchiladas one night, then having lots of leftovers on hand for lunches throughout the week. When making enchiladas for a family like ours where there is one vegetarian and one meat eater, I like to separate out a small portion of black beans, green chiles and enchilada sauce to use as filling for a couple vegetarian enchiladas, then stuff the remaining with the beef, bean and green chile mixture.
  • 6 large flour tortillas (I strongly recommend you try making them at home. I'll never buy them again!)
  • ½ lb ground beef
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 can (4 oz) diced green chiles
  • 1 cup black beans
  • 1 can (14- to 15-ounces) enchilada sauce
  • 1½ cups shredded cheese
  1. Heat oven to 375°F. Spray 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In medium skillet, brown ground beef. Drain. Add in the cumin, coriander, salt and cayenne, along with the green chiles, black beans and ¾ of the enchilada sauce and stir until well combined.
  3. Spoon heaping ⅓ cupfuls of the meat mixture into the center of each tortilla. Roll tortillas up and place in the prepared pan. Drizzle remaining enchilada sauce on top of rolled enchiladas and sprinkle with cheese. Bake 15 to 20 minutes or until cheese is melted and bubbly and filling is hot. Serve immediately.

Slow Cooker Rootbeer Barbecue Beef Sandwiches

September 25, 2013


Hello, friends! I can’t believe it’s already Wednesday. I had really good intentions of getting a post up earlier this week, but my card reader magically corrupted all the files I was trying to download (photos of some really yummy cookies I was planning on sharing) so you’re getting a post about barbecue beef sandwiches. And I guess I’ll be making those cookies again this weekend. They are too good not to share!

If this week is any indication of how my fall is going to go, it’s looking like it will be packed with events and activities. I’m a bit of an introvert, which means I try not to have too many plans after work on the weeknights to save my sanity. However, this week has been packed already with drinks after work with blogger friends, Bible study with a new group of women that I’m totally loving, dinner with friends tonight and a really fun blogger PR event tomorrow night


Since life has been crazy, I’ve been relying a little more on my slow cooker to keep things moving over here. Thankfully, Joe doesn’t mind eating the same meal multiple times a week, so making a big batch of this Slow Cooker Rootbeer Barbecue Beef was a total time-saver last week. I cooked once, Joe at four or five times and everyone was happy and well fed.

There’s not a lot to say about this recipe, really, other than it’s plain delicious and easy. We don’t usually have soda at the house, but we had some leftover from root beer floats and knew it would be a great way to add a ton of flavor to barbecue sandwiches without having to use a lot of other seasonings and ingredients. I’m guessing this would also taste great with Dr. Pepper as well.


Root Beer Barbecue Beef Sandwiches
Adapted from
*1 (3 to 4 lb) boneless beef rump roast
*2 cups root beer
*1 1/2 cups ketchup, divided
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*2 to 4 teaspoons crushed red pepper flakes

*Place roast in slow cooker. In medium bowl, stir together the root beer and 1 cup of the ketchup until well combined. Pour mixture over roast. Turn slow cooker to LOW. Cook on LOW for 10 to 11 hours or until roast falls apart easily.
*Remove roast from slow cooker. Shred meat from roast, discarding any large pieces of fat. Chop shredded beef into bite-sized pieces.
*Run remaining juices in slow cooker through a strainer. Discard whatever is in the strainer. Return strained juices to slow cooker along with chopped beef. Add in the remaining 1/2 cup ketchup and red pepper flakes. Cook on LOW 10 to 15 minutes more or until beef is hot and flavors are combined. Serve on toasted bread or sandwich rolls.

Happy Cooking!

Havest Dinner Party

November 15, 2009

I’ve been saving these pictures, from a dinner party I hosted, for a couple weeks, and am just now getting around to posting them. The guests, Drew and Jean Vogel, and their friends Nick and Cindy DeVries, were the highest bidders at an anual auction in my hometown, and were treated to a dinner at my home, with me playing both chef and waiter for the evening. Knowing they paid money to have me cook, (crazy!) I wanted to make sure they had an evening full of great food.

Along with delicious food, I was determined not to stress and enjoy the evening. I stuck with a menu that was heavy on the prep work and low on hands-on time during the actual meal. For starters, a 3-cheese plate of (from left to right) Gorgonzola, Manchego, and buffalo milk cheese, paired with Quince and fig paste, grapes, crackers, and, of course, wine! My favorite, by far, was the buffalo milk cheese: soft, creamy, and slightly salty.

Instead of stressing over a complicated main-course, I selected something that world do the work itself. Borrowing from the master of science himself, Alton Brown, I made a beef tenderloin that was baked inside a salt-dough crust dotted with herbs. If you’ve never made a salt-crusted meat of some sort, I would highly recommend it.The crust, a mix of salt, flour, water, and herbs, is rolled out and the meal placed inside. An automatic thermometer is inserted and the meat placed in the oven until the desired temperature is reached. When the meat is done and had time to rest, peel away the salt crust and throw it away and you’re left with a delicious, juicy piece of meat like nothing you’ve ever tasted. The reviews at the dinner ranged from “delicious” to “the best beef I’ve had in years,” and that was from people who love good food! Find the recipe I used here.

There were a lot of other great menu items, but to keep things moving, I selected just a few of the recipes that received the most glowing reviews of the night. One such recipe: this gourmet macaroni and cheese from Bon Apetit. Called the “Cheesemonger’s Mac and Cheese,” I think it could easily be called the “$40 Mac and Cheese” based on how much delicious, and expensive, cheese it calls for. If you are ever looking for a great groumet mac and cheese recipe for a special occasion when the blue box just won’t do, this is it.

I would, without a doubt, say the night was a success. The guests arrived at 7 and stayed well past 11, chatting, enjoying some great food, and wonderful wine. For me, the best part was cooking for people who love food. Though I was nervous about it at first, I realized that when you cook for people who are knowledgeable about food, it’s all the more fun because you can share so much with one another.

Happy cooking!