Kalbi Beef, or sometimes referred to as Galbi, is another Korean dish that is similar to Bulgogi. The benefits of this marinade is that it uses common pantry items. I have used this recipe and some of my own variations for a long time. It is really tasty and quick and it has a different taste than most marinated beef that you’ll find at your summer barbecues so if you make this you are sure to please your crowd with something tasty and new!

Kalbi Beef

Ingredients

• 1 lb short ribs or flank steak
• 1/2 medium onion, finely chopped
• 3 large green onions
• 1/2 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 1 Tbsp sesame oil
• 3 cloves garlic, minced

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If using flank steak, thinly slice it and set it aside.

Whisk all of the ingredients together and pour into a Ziploc bag. Add meat, seal bag, and move the marinade around to fully penetrate the meat. Let the meat marinade for up to 24 hours.

Grill meat and serve with rice or wrap in Boston or Bib lettuce.

Source: Pink Bites

Mexican rice seems to always be an after thought. A simple side dish that is used to scoop up the last delicious bites of gooey cheese and sauce from the main dish. After trying this rice, I promise it will become a staple side dish, whether you’re making Mexican or not. I’ve tried a few recipes over the years and I’ve never found anything that I liked. Most used tomato sauce and were soggy. Nobody wants soggy rice. This rice is nice and fluffy and has a mild tomato taste. I opted to use all of the flavorings suggested and next time we decided that we’ll use 1/2 teaspoon of chili powder to up the heat. I’m not a fan of heat, but I think it could use more. You can find the Caldo de Tomate in the Mexican aisle at your grocery store. It’s a bouillon cube or packet and typically found in a box.

Authentic Mexican Rice

Ingredients

• 1 Tbsp extra virgin olive oil or vegetable oil
• 1 cup uncooked long grain white rice
• 2 cups warm water
• 1 1/2 tsp Caldo de Tomate

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Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

Directions:
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat.  Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid.  Reduce heat to low and allow rice to simmer for 20 to 25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Makes about 4 servings.

Recipe Source: Cooking Classy

It’s raspberry season and what better way to start the day than with this fresh, sweet muffin? During the summer months it can be difficult choosing a cool house or tasty baked treats, but sometimes you have to sacrifice to take advantage of the wonderful berry season!

I was at a local craft market and a gentleman was there selling some produce. He said he and his grandson had been out that morning picking blueberries and raspberries. I grabbed some raspberries and knew just what to make. I sent my husband off with a great snack for work and my daughter and I enjoyed some at home. You know you’ve done good when a two-year old is quiet and can only mumble, “Mmmm” out!

The lemon really brings out the freshness of the raspberries. Each bite is filled with flavor, some of the raspberries staying tart and some sweetening just a bit. If you can’t find the whole-wheat pastry flour, all-purpose flour can be used in its place.

Lemon Raspberry Muffins

Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup nonfat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup white whole-wheat pastry flour
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cup fresh or frozen (not thawed) raspberries

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Pre-heat oven to 400 F.

Coat 12 large muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg, and vanilla and pulse until blended.

Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries.

Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, about 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out on to a wire rack. Serve warm.

Wrap each in plastic and freeze in a freezer bag for up to 1 month. To re-heat, remove plastic, wrap muffin in a paper towel and microwave for 30 to 60 seconds.

Serves 12

Calories 185; Carbohydrates 27g; Fat 7g; Protein 4g; Dietary Fiber 2g

Source: EatingWell

Everyone has their little indulgences. Something that may not have set out in the store to buy, but once they pass it they have to pick it up and buy it. Orange slices are my husbands. If I feel like being a little nice I’ll grab a bag for him and he usually gets some in his stocking from Santa each year. Since his birthday was last week I decided a home-made batch was in order.

These are delicious and so much better than anything you can buy in the store. The orange just bursts in your mouth the minute you sink your teeth into these gumdrops. Candy making can make even the best cook a little gun-shy, but these are very simple provided you have a good candy thermometer. Your biggest risk of trouble is not removing your corn syrup mixture from the heat the second it gets to soft crack. Everything else is easy! Once you get the hang of these you can really make any flavor you’d like. Use mint extract and some green food coloring. Raspberry extract and some red food coloring. Have fun and enjoy!

Orange Gumdrops

Ingredients

• 1 tsp plus 1 Tbsp butter, softened, divided
• 1 cup sugar
• 1 cup light corn syrup
• 3/4 cup water
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 tsp baking soda
• 1 1/2 tsp orange extract
• 1 tsp grated orange peel
• 4 drops yellow food coloring
• 1 drop red food coloring
• Additional sugar, optional

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Line the bottom and sides of a 9″ by 5″ loaf pan with foil. Grease the foil with 1 teaspoon of butter and set aside.

Grease the bottom and sides of a large heavy saucepan with the remaining butter. Add the sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° F (soft-crack stage), stirring occasionally.

Meanwhile, in another large saucepan, combine the water, pectin, and baking soda. The mixture will foam slightly. Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat and set aside.

When the corn syrup mixture reaches 280° F(soft-crack stage), remove from heat. Return pectin mixture to medium-high heat and cook until the mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into the pectin mixture, stirring constantly. Cook and stir for 1 minute.

Remove from the heat. Stir in the extract, peel, and food coloring. Pour into the prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired.

Makes about 6 dozen cubes.

Source: The Olive Bar, originally from Taste of Home