Slow Cooker Mongolian Beef

– 1-2 lbs Flank steak cut into 1/4 inch width strips
– 1/4 cup cornstarch
– 2 Tbsp olive oil
– 1/2 Tsp minced garlic
– 3/4 cups Soy Sauce (low sodium)
– 3/4 cups water
– 3/4 + 2 Tbsp cups brown sugar
– 1/2 cup grated carrots
– green onions, chopped, for garnish

1. Add steak and cornstarch to a ziplock back and shake to coat
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients, add steak and stir again until coated
3. Cook on high for 2-3 hours or low for 4.5 hours

Serve over rice and garnish with green onions

Slow Cooker Pot Roast

– 1 chuck roast (~3 pounds)
– Olive oil to rub on meat
– 1 pound carrots, peeled and cut into large chunks
– 2 pounds potatoes, peeled and cut into large chunks
– 1 onion, peeled and cut into large chunks
– 2 stalks celery, cut into large chunks
– 1 cup beef broth
– 1 Tbsp corn starch

Seasoning Mix
– 2 Tbsp steak seasoning (I used Montreal Steak Seasoning)
– 1 Tbsp salt (optional: substitute for more steak seasoning)
– 1 Tbsp dried thyme
– 1 Tbsp dried rosemary

1. Mix together seasoning mix in a small bowl. Set aside.
2. Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
3. Sear both sides of the meat in a large skillet over medium-high heat; Transfer roast to slow cooker.
4. Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix.
5. Add the vegetables to the same skillet that was used to sear the meat. Saut̩ for about five minutes Рstirring occasionally.
6. Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
7. Cook on low for 9 hours or on high for 6 hours.
8. Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stove top. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

Thai Sweet Chili Chicken

Serves 2

– 8oz Chicken (breast/thigh) cut into bite sized pieces
– Oil for deep frying (using a deep fryer, skillet, wok)
– 1 Tbsp oil (I used oil left from frying)
– 2 Cloves garlic, minced
– 4 Tbsp Thai sweet chili sauce
– 1 Tsp lime juice
– Pinch of salt
– 1/2 Tsp white sesame seeds (optional)
– 1 Tbsp finely chopped cilantro leaves (optional)

Fry Batter Ingredients
– 1 egg white
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 Tsp baking powder
– 1/2 cup ice-cold water
– 1 Tbsp cooking oil (used same oil as for deep frying)

1. Mix all the Fry Batter together until well combined, then add the chicken
2. Heat wok with ~2 inches of oil for frying. Once heated, add the chicken and cook until golden brown. Remove chicken to drain
3. Wipe the wok clean and heat on medium-high heat with 1 Tbsp oil
4. Stir-fry the garlic until aromatic and add the chicken, sweet chili sauce, lime juice and salt
5. Stir to coat the chicken
6. Dish and garnish with sesame & cilantro and serve immediately

Note: If making a larger batch, you’ll want to fry the chicken in several small batches so they don’t stick together while.

General Tso’s Chicken

-3 Chicken breasts cut into bite sized pieces
– 1/4 cup cornstarch
– 2 Tbsp vegetable oil
– 1 cup Hoisin sauce
– 4 Tbsp rice wine vinegar
– 4 Tbsp brown sugar
– 2 Tsp sesame oil
– Optional: Green onions & sesame seeds

1. Add chicken and cornstarch into large ziplock bag and toss to coat
2. Heat vegetable oil in a large skillet and saute chicken until golden brown on two sides (note: chicken will not be fully cooked)
3. Add chicken to slow cooker
4. In a medium bowl, whisk: hoisin sauce, vinegar, sugar and sesame oil until combined
5. Pour mixture over chicken and whisk to coat all the chicken
6. Cook on low for 2-3 hours
7. Optional: Serve with onions and sesame seeds

Great when served with rice.

Broccoli Rabe with Feta

– 2 bunches broccoli rabe, trimmed
– 3 garlic cloves, sliced
– 1/2 Cup (2 oz.) crumbled feta
– Red pepper flakes
– Olive oil
– Salt & Pepper

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside
2. Put the broccoli in the boiling water for 2 minutes, then transfer to bowl of ice water to cool completely.
3. Drain and squeeze excess water and chop rabe into 2-inch pieces
4. In a large skillet, heat enough oil to cover bottom of pan over medium-high heat
5. Add the garlic, and cook, stirring, until light golden brown (about 2 minutes)
6. Add the red pepper flakes, and cook, stirring, until fragrant (about 30 seconds)
7. Add the rabe, and cook, stirring, until warmed through (~2 minutes)
8. Season with salt & pepper, sprinkle the feta and serve


– 32oz coconut water
– 5 lemons
– 3 Tbsp sugar
– 2 Cups ice (optional)

1. Pour the coconut water into an empty pitcher
2. Add the juice of three of the lemons to the pitcher
3. Add the sugar and stir until dissolved
4. Slice the remaining two lemons and add to the pitcher and refrigerate
5. Pour over ice

Optional: Add some vodka to make it an adult drink

Baked Parmesan Garlic Chicken Wings

Recipe from PizzAmore, Mount Dora, Florida

– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– 1/2 teaspoon ground cumin
– 1 teaspoon kosher or sea salt (1/2 tsp table salt)
– 2 1/2 pounds chicken wings
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons minced fresh basil
– 2 garlic cloves, finely minced
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon seasoning salt (like Lawry’s)
– 1 cup blue cheese dressing
– 1-2 teaspoons Dijon mustard (or to taste)

1. Preheat oven to 425F; rince and dry wings
2. Mix the oregano, rosemary, cumin and salt together in small bowl and toss with chicken wings
3. Put wings on a backing sheet and place in the oven for 20-25 minutes
4. Combine the oil, basil, garlic, Parmesan cheese and seasoning salt
5. Mix the blue cheese dressing and mustard (dipping sauce)
6. When the chicken is done, toss the wings with the oil and spice mixture
7. Serve with the dipping sauce

Hawaiian Marinade

Give your meat a Hawaiian flair with this marinade.

– 1 – 15 1/4 oz can unsweetened pineapple, chunks
– 1/2 cup soy sauce
– 1/4 cup vegetable oil
– 1 Tbsp brown sugar
– 1 Tsp garlic powder
– 2 Tsp ground ginger
– 1 Tsp dry mustard
– 1/4 Tsp black pepper, freshly ground

1. Save 1/2 cup of pineapple juice
2. Mix the juice with the remaining ingredients in a small pan
3. Bring to a boil, then simmer for 5 minutes
4. Pour on meat and chill for 1 hour (longer is fine)
5. Keep the marinade to baste while the meat cooks

Wedge Baked Fries

– 1 Russet potato
– 1 Tbsp olive oil
– Salt & Pepper to taste

1. Pre-heat oven to 475 degrees
2. Rinse potato and cut into wedges
3. Toss with oil, salt, pepper and arrange on a baking sheet skin side down
4. Bake for 30 minutes

BBQ Boneless Ribs

BBQ Boneless RibsIngredients
– 2.5 pounds country style pork or beef ribs
– 1 Tbsp garlic powder
– 1 Tsp black pepper
– 2 Tbsp salt
– 1 Bottle (16 oz of your favorite BBQ sauce)

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, cover and simmer ribs until tender (about 1.5 hrs)
2. Preheat oven to 325 degrees F
3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F

Optional: Instead of baking the ribs to finish, you can put on a pre-heated grill to get some caramelization.