Post(s) tagged with "food"

[Receip] Korean BBQ - Kalbi

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Ever since I started incorporating meat back into my diet in December I’ve become obsessed with short ribs. I’ve cooked them in the crockpot, I’ve seared them off and finished them in the oven, and recently I’ve gilled them with the most ah-mazing marinated that I just couldn’t keep the recipe to myself. I would consider myself a foodie and one of my all-time favorite styles of food is Korean BBQ, specifically Kalbi, a traditional Korean BBQ dish of marinated short ribs cooked on a grill. I’ve altered this receipt from one I love on FoodNetwork.com but feel free to head to the original recipe for a different take on a great meal. Enjoy!

What You’ll Need:

  • 3 strips of beef short ribs
  • 1 cup packed brown sugar
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup onion, diced  
  • 2 cloves garlic, diced
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper

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Directions:

Coat beef strips in brown sugar making sure to evenly cover. Place in a Ziploc back and let sit at room temperature for 10 minutes.

While beef is resting prepare marinade whisking remaining ingredients in a medium sized bowl. Pour marinade in Ziploc bag with beef and seal tightly letting it sit at room temperature for at least 30 minutes.

Heat grill to medium-hot. Grill short ribs to desired doneness, about 4 to 5 minutes per side, turning only once.

Remove from heat and let set for at least 5 minutes. Cut into even pieces and sprinkle with sesame seeds. Serve with your favorite sides and voilà!

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Recipe Adapted from FoodNetwork.com

[Recipe] Mushroom Risotto

Happy Wednesday, my lovelies! Today I thought I would bring you a little food for thought. Get the pun there? I realize that I hadn’t shared a recipe with y’all in far too long and found it only fitting to share one that I’ve become obsessed with. Note, this mushroom risotto recipes wouldn’t make one of Rachel Ray’s 30 Minute Meals spots, it takes a lot of time to prepare. Bon appetit!

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What You’ll Need:

  • 8 cups chicken broth
  • 3 tablespoons olive oil, divided
  • 1 diced onion, divided
  • 2 minced garlic cloves, divided
  • 1 pound sliced fresh mushrooms of your choice (I chose Portobello’s)
  • 2 tablespoons butter
  • Salt and pepper
  • 2 cups Arborio rice or short grain rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese

Directions:

Bring a medium sauce pan with the chicken broth to a simmer over low heat.

In a large skillet heat 1 tablespoon of oil over medium heat. Add 1/2 onion and 1 clove garlic stirring until translucent, about 5 minutes. Add the mushrooms and butter. Sauté for 5 minutes until lightly browned and season with salt and pepper. Set aside.

In a saucepan add remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove for 1 minute. Add the rice and continually stir until it is well-coated, 1 minute. Stir in wine and cook until it is almost all evaporated.

With a measuring cup, add 1 cup of the warm broth stirring until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, each time making sure the rice has absorbed the liquid before adding more. The risotto should be somewhat firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cooking briefly until melted. Enjoy!

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Recipe adapted from FoodNetwork.com

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[Recipe] Summer Salad

The other day I was craving olives. Now mind you, I like olives but they aren’t something I normally eat, or for that matter crave. If it’s on pizza then I won’t complain however if given the choice I never request them as a topping. After purchasing a pound and snacking on a couple I wanted to somehow incorporate the olives into a meal. That’s when I came up with the perfect summer salad recipe. Very Mediterranean inspired; it’s refreshing, healthy and finger licking good!

What you Need:

  • 2 Zucchinis
  • 2 Tomatoes, chopped
  • 1lb Seedless Olives, chopped
  • ½ Onion, chopped
  • 1 cup crumbled Feta cheese
  • Handful cilantro, chopped

Dressing:

  • 1 clove garlic, grated
  • 1 Lemon, juiced and zested
  • 1 ½ tablespoons of Honey Mustard
  • 1 tablespoon honey
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Directions:

In a small bowl, zest and juice the lemon. Grate garlic and add honey mustard and honey. Whisk in olive oil and add salt and pepper to taste. Set dressing aside.

Meanwhile, slice the zucchini long ways into halves then again into fourths. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 375 for 15 minutes. Once they have cooled, chop up.

In a medium salad bowl add chopped tomatoes, onions, zucchinis, olives, feta and cilantro. Drizzle with reserved dressing and mix. Plate and serve! Yum yum in the tum tum!

Recipe: New Age Spaghetti and Meatballs

Don’t you hate it when it’s your turn to cook dinner and you’re totally unprepared? That was me a couple nights ago. All I got from my husband that morning was a text saying, “the only meat in the freezer is sausage. I took it out for dinner. Make whatever.” Thanks for your help, NOT!

I didn’t want to make brinner (breakfast for dinner,duh) but didn’t really have any other choice. When I got home I opened up the pantry and looked at my options. We were in major need of groceries so I didn’ thave much to work with. And that’s when I saw the Orzo pasta. I thought to myself, ‘spaghetti and meat balls, of course.’ But wait, no ground beef.  We had just purchased a food processor, so I thought this was the perfect time to put it to good use. And that’s when my recipe for deconstructed spaghetti and sausage balls came to life.

Please note: I tend to throw things in a bowl, especially when I’m cooking on the fly. The measurements below are an approximation,consider adjusting to your likeness.

What You’ll Need:

  • 4 Bratwurst Sausages
  • 1 cup bread crumbs
  • 1 cup diced scallions
  • ½ cup diced onions
  • 3 cloves diced garlic
  • ¼ cup Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon Chili powder
  • Salt and pepper to taste 
  • Dash cumin
  • Olive oil
  • 1 bag (1lb) Orzo pasta
  • 1 Jar pasta sauce
  • 1 tablespoon butter

Directions:

Preheat oven to 350ºF

Add tomato sauce to medium sauce pan and heat through. (Keep warm while you complete additional steps.)

Place a medium pot of water on boil for Orzo. When it boils,add salt and pasta and cook to al dente (8-10 min)

Remove sausages from casings and grind in food processor. Remove (safely) and place in a bowl. Add bread crumbs, scallions, garlic, onions, Worcestershire,hot sauce, chili powder, salt, pepper and cumin. Fold ingredients, making sure not to over mix.

Heat a large, non-stick pan over medium heat and grease with cooking spray.

Roll sausage mixture into 1 ½ inch medium-sized meatballs and brown each side evenly in heated non-stick pan, turning carefully with tongs. When all sides are browned place in oven for 10 minutes.

Mix hot, drained orzo pasta with butter. Remove meatballs from oven carefully and place in pasta sauce. Place pasta on plates and top with meatballs and sauce. Add grated parmesan cheese and enjoy!

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Why thanks for stopping by!

Phoenix-based life and style blog by Joanne Mason. Lets embrace all that is fabulous in our everyday, average lives, shall we?


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