Entree Archives - Page 7 of 8

Bulgogi (Korean BBQ Beef)

February 18, 2016 by 918 Plate 10 Comments

Korean BBQ is one of the country’s greatest inventions. Bulgogi falls into this category, thinly sliced beef, sweetly marinated and grilled and served with rice. I nearly always have these ingredients on hand, with the exception of the meat, but we don’t make it near as often as we would like. Seeing that it was Lunar New Year, it was a great excuse for me to hit up the little Korean store we have. They make trips to Dallas and buy things at the Korean supermarkets to stock their store. I felt honored to have snagged some of this meat!

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Rosemary & Sage Pork Chops

February 11, 2016 by 918 Plate 2 Comments

My friend Chris (you have been officially named Farmer Chris around here, FYI) of Cars & Cows Farm told me he’d hook me up with some pork chops if I had something to make out of them. I swiftly told him we could figure something out! So these chops were provided by his courtesy, but preparation and opinions are my own.

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Sweet and Spicy Chili

February 5, 2016 by 918 Plate 4 Comments

In case you’re not a regular around these parts, this post is late. It’s late because I entered this recipe into a Chili Cookoff at work. On Thursday. By the time I made it on Wednesday night, it was waaaaay past the sun’s bedtime (and mine too) so I had to opt out of photo taking.

Plus, I wanted to wait to let you know if it became Award-Winning. It didn’t. And I’m not bitter. But everyone who knew which one was mine told me it was really good. Whether or not they said it only to preserve our friendship is unclear, but at least Justin and I thought it was good!

However, a similar chili HAS won awards…Dad used to enter a chili like this into the church’s chili cookoff. I asked him what was in it when the time came for my cookoff and he sent me a list of ingredients and said “most of this stuff is all to taste.” You can imagine how hard my eye-roll was. Thanks, Dad. Thus, this chili recipe was born through LOTS of tasting. Justin mostly tasted, because I’ve got a sinus infection right now and can’t hardly taste anything!…

30 Minutes or Less: Chicken Lettuce Wraps

January 21, 2016 by 918 Plate 4 Comments

Confession: I don’t really eat lettuce. That being said, I had some salad with dinner today. Which was mostly ranch dressing…Lettuce is simply a vessel for bigger and better things, let’s be real here. It’s the same with these chicken lettuce wraps. If you don’t have any lettuce, it’s still a great filling for tortilla wraps, or eating straight out of the pan by the spoonful.

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Butternut Squash Ravioli with Brown Butter

January 14, 2016 by 918 Plate 4 Comments

I fell in love with making pasta in high school. I took a Creative Foods class with one of the greatest teachers ever (it’s probably because she’s British and we loved getting her to say “butter” with a hard “R” sound). One of our tasks one week was to prepare fresh pasta. The whole process was absolutely nuts with 4 people to a kitchen station. After that class, I pined away for fresh pasta, but never again made my own. Until I got married. And someone was actually crazy enough to purchase a pasta machine I had put on our registry like we would USE it.

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Easy Homestyle Beef Stew [mGF]

January 7, 2016 by 918 Plate 5 Comments

HAPPY NEW YEAR!

I hope you all had a fabulous time celebrating the winter holidays with your friends and family. Now, it’s time to kick off the year with some new winter recipes! Guess what else is new? These bowls! My sister-in-love got them for me for Christmas and I LOVE them. They arrived on the day of the Stew-Making. I ripped them right out of the box and rinsed them and poured this stew directly into them for photos.

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Holiday Leftovers: Ham Sandwich

December 24, 2015 by 918 Plate 18 Comments

When I was in elementary school, I starred (along with my dad) in a local production of The Best Christmas Pageant Ever. It’s a story about a group of rowdy kids that get cast in the church’s Christmas play after stumbling into church because they heard there were snacks. It was charming. The Wise Men brought baby Jesus a Ham from their family’s food basket. I think that was my first exposure to the idea of a “Christmas Ham.” My family always did turkey for both Thanksgiving and Christmas, but we always had ham for Easter. But, if your family does ham, I’ve got a GREAT holiday leftovers idea for you!

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Soy Sauce Pot Roast

December 10, 2015 by 918 Plate 2 Comments

Y’all. This is the easiest recipe ever. Also, pot roast is my favorite food. So you should trust me. And eat this.

I got a beautiful rump roast and potatoes from the farmers market and knew this was the way to go as the weather recently took a cold turn (but now, it’s 60 degrees again, so whatever, Oklahoma.). I’m a meat-and-potatoes kind of girl, and roast is what honestly comes to mind when people as me what my “favorite dinner” is (Although it’s not cheese or chocolate or ice cream, as stated here.). When I got home from a six-week trip to Korea in 2011, my mom asked me what I wanted my first meal to be. And after getting Chipotle for lunch, roast was for dinner!

I made roast for the first time by myself last year, when we hosted a dinner for two other couples. We mostly wanted to host other people when we made crock-pot meals because we weren’t good at eating all the leftovers, and only have a massive crock-pot. However, it blossomed into something so much more, and our Dinner Club met every month, with corresponding costume ideas (think college-esque themed party). As we learned about each other, we also learned more about ourselves and how we can work together in the kitchen as a couple. One of the couples now even live with us in our house! It was a really great time in our lives!

Now, I know it already has potatoes in it, but…mashed potatoes are so killer with pot roast. So you should probably make some. The vegetables get very mushy, but in my opinion, that’s the best way to eat them.

What is your favorite winter food?

xxHillary

Soy Sauce Pot Roast

Course Entree

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 6 -8

Author 918 Plate

Ingredients

About 3lb beef rump roast local
1/2 C. low sodium soy sauce
4 cloves garlic
5. potatoes quartered (local)
1 C. baby carrots
2 C. water
1/2 t. onion powder
½ onion

Instructions

Place all ingredients in a slow cooker (meat on the bottom) on low for 8 hours.
EnJOY!

Recipe Notes

TIP: If using regular soy sauce, maybe throw in an extra cup of water too. 🙂

Potato Pancakes with Cauliflower

December 3, 2015 by 918 Plate 2 Comments

I think that every single culture may have a version of a potato pancake. You know why? Probably because they’re easy and delicious. And surprisingly contain a lot of vitamins and minerals. I have some very fond memories of potato pancakes: my friend in middle school sharing latkes with us at lunch during Hanukkah, grating potatoes on the porch in silence with my roommate’s grandma who spoke no English when on a homestay in Korea, to this Oktoberfest, mooching off of someone’s German version. My grandma (Oklahoman) told me that they used to make them from leftover mashed potatoes.

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Better-than-Olive Garden Zuppa Toscana

November 19, 2015 by 918 Plate 17 Comments

This is a better-than-Olive Garden version of Zuppa Toscana – complete with local food flair!

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