Korean Beef with Oriental Ramen Coleslaw Salad

This is an awesome, cheap, delicious and easy meal to prepare! For the Oriental Salad, you can prepare this without waiting 24 hours to chill. Just give yourself about 4-5 hours for it to sit in your fridge. 

Korean Beef: Ingredients: 

1 pound lean ground beef 

1/2 cup brown sugar

1/4 cup soy sauce (use a little more if you like it salty!) 

1 Tablespoon sesame oil 

3 cloves garlic, minced 

1/2 teaspoon fresh ginger, minced (I used the jar ginger and it works just fine!) 

1 teaspoon crushed red peppers (to desired spiciness) 

salt and pepper 

1 bunch green onions, diced (don't skip this!) 

Instructions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. Enjoy! 

Oriental Ramen Coleslaw Salad: Ingredients:

2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 

1 cup toasted slivered almonds 

1/2 cup sunflower seeds 

1/2 bunch green onion, chopped 

1/2 cup sugar 

3/4 cup oil 1/3 cup white vinegar 

Instructions:

Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. -In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. -Toss before serving. 

Recipes are adapted from:  Ramen Broccoli Salad - Food.com Korean Beef - elizabethbryan Blog

Copyright © 2013 Kellicipes

Oven Baked Tacos

This is a great recipe for those of you who are Taco Bell fanatics, like me! It is an easy recipe and you can really adjust the ingredients to your liking. Many of you may have seen these “Baked Taco” recipes on the internet; this is just a recipe I threw together. I think it turned out well. But again, adjust the ingredients to your liking, you really cannot mess this one up! I have borrowed so graciously the photo from blogchef.net because my original photo was absolutely horrific. Not that the food didn't taste delicious, but I apparently was having photography issues that evening! Thank you Blogchef.net, your recipes are amazing as always!

Ingredients:

1lb Ground Beef

1 small White Onion or a ½ Large White Onion

2 teaspoons Dried Minced Onion

2 teaspoons Chili Powder

½ teaspoon Corn Starch

1 ½ teaspoon Taco Seasoning

¼ teaspoon Dried Oregano

¼ teaspoon Cayenne Pepper

5 ounces of Mild Red Enchilada Sauce

2 ounces of Green Chilies

2 cups Colby-Jack Cheese or Mexican Cheese, Shredded

8-10 hard Taco Shells

Foil

Optional:

Lettuce

Sour cream

Tomatoes

Taco sauce

Instructions:

Preheat the oven to 400°F.

Combine all the dry ingredients in a small bowl.

Cook onions and meat in a large skillet until meat is brown. I like to throw the onions in a greased skillet a few minutes before I add the meat.

Drain the meat and return to the skillet. Add the enchilada sauce and diced chilies. Mix well, mix in dry ingredients to the meat. Mix well. Simmer for about 7 minutes. (I added a little bit of the shredded cheese at this point…cuz I LOVE cheese!)

In a 9x13 inch baking dish, take foil and tear into 6-8 square sheets. Roll them up and line them up in the bottom of the baking dish.

Take a taco shell, spoon some of the meat mixture into it, then place it upright in the dish. Repeat with the rest of the shells, making sure that your foil rolls are in between each taco (this helps keep the tacos upright while baking and also from not touching each other too much).

Top each taco with the shredded cheese. I like to really push a lot of the cheese into the tacos, so that they are super cheesy!

Bake in 400°F oven for 10 minutes or until cheese has melted and tacos look crispy and slightly brown.

Remove after 10 minutes and let sit. Get out your topping s, top away and enjoy!

Copyright © 2013 Kellicipes

Kelly's Famous Mashed Potatoes

I will admit, I will eat instant potatoes….with  A LOT of additional seasonings! However, there’s nothing like eating homemade mashed potatoes. This recipe is so easy and it is absolutely delicious! I hope you enjoy it as much as we do!

Ingredients:

-About 5-7 Russet Potatoes (enough to fill the bottom of your large pot or dutch oven, as whole potatoes)

-1 Tablespoon Salt

-1/2 Cup Butter (1 stick)

-2 Tablespoons Milk

-Salt, Pepper, and Garlic Seasoning

-2 Green Onions, chopped

Directions:

-Peel the potatoes and cut them into about 1-inch cubes. Place them in your pot or dutch oven and cover with water. Throw in 1 Tablespoon of salt. Bring to a boil and let simmer for about 30 minutes, until potatoes are tender. You will know they are ready when you can easily poke a fork through them.

-Drain Potatoes. While the potatoes are draining, add the stick of butter to the original pot. No need to keep the heat on the stove, but I normally place my pot on the same burner, so that it keeps the pot warm. Place the stick of butter in the pot and let it melt. Again, you do not need to turn the burner back on, the warmth from cooking the potatoes earlier will melt the butter.

-Add the 2 Tablespoons of Milk once the butter has melted. Then add the potato cubes. Add salt, pepper and Garlic Seasoning (use your own judgement depending on how much seasoning you want.

-Start Mashing! I use a potato masher, but you can throw everything into an electric mixer if you don’t have the time to hand mash. I prefer hand mashing, it only takes about 5 minutes.

-Now, taste! Sometimes I need to add a little more milk and a little more butter to get the taste I’m looking for. Taste often! Add milk and butter until you get the consistency that you like. I also add a little more salt sometimes.

-Once you get the consistency that you like, chop up two green onions and throw them into the potato mix. Mash together and then serve!

Caesar, Shrimp & Pasta Salad

I cannot tell you how much I love Kraft. Mostly because of their amazing cheese….because I am a complete cheese-head. But in addition to their awesome products, they offer great recipes as well! My Mother made this for us last summer and it was an absolute hit! It is freakin’ AMAZING! The original recipe is here: http://www.kraftrecipes.com/recipes/layered-caesar-shrimp-pasta-118663.aspx I GUARANTEE you that this will make everyone beg you for this recipe at your next BBQ or family dinner! **Please note that I used the photo of this recipe from the Kraft website because it's been a year since I have had it. I DO NOT layer the ingredients in this recipe. I prefer a "chopped" and "mixed" salad, but do to your own liking.**

Ingredients:

¼ cup Creamy Caesar Dressing

¼ Mayo

1 clove garlic, minced

1 pkg.  (6 oz.) torn mixed salad greens, divided

2 cups medium pasta shells, cooked, cooled

1 large tomato, coarsely chopped

¾ cup seasoned croutons

2 hard-cooked eggs, sliced

½ lb. frozen cooked cleaned medium shrimp, thawed

¼ cup Shredded Parmesan Cheese (you can use whatever shredded cheese you want)

Salt and Pepper to taste

Instructions:

**Note: These are Kraft’s instructions but I just mixed the entire salad together. I LOVE chopped salads, so I did not layer.**

Mix dressing, mayo and garlic.

Mix remaining ingredients into a serving bowl. **Kraft layers this recipe, I prefer chopped salads, so I mixed all the ingredients together**

Add dressing mixture to salad just before serving; mix lightly.

Kelly's Easy Slow Cooker Chicken and Biscuits

Using the slow cooker is one of my favorite things to do when cooking because it is SO easy! One our favorite slow cooker recipes are chicken and biscuits. I hope you enjoy this recipe as much as we do and I hope I can finish this post before the power goes out! Crazy thunderstorms here and tornado warnings too! 

Ingredients:

2 1/2 pounds boneless, skinless chicken breast

1 can of cream of chicken soup

1 can of cream of mushroom soup

2 tablespoons butter or margarine

1 cup diced carrots

1 cup frozen peas
1 can of sweet corn

1 small onion, diced (I only used about 1/2 of a medium sized onion)
1 packet of dry onion soup mix

1 can chicken broth

2 packages (10 oz. each) refrigerated biscuit dough
flour and/or corn starch if needed

Instructions:

-Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with both cans of soup, carrots, onion and dry soup mix. (see below regarding the other veggies, I don't like mine mushy, so I add them towards the end of cook time).

-Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.

-Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.

- At about 4-5 hours (depending on your slow cooker) take a fork or whisk and shred the chicken. You don't even have to take the chicken out, just shred while in the slow cooker.
-Add the peas and corn.
-Check the consistency of the sauce. If it seems too watery, add some flour and corn starch until you achieve a thick sauce.

-Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker. Replace the cover and cook another hour or until the biscuits are done all the way through.

**you can skip this step if you want to just cook the biscuits in the oven and then plate the biscuits with the chicken mixture, but still cook the slow cooker for one more hour. Total time should be 5-6 hours (again, depending on your slow cooker).** If you choose to bake your biscuits in the oven and serve them separately, I like to brush mine with a little butter before putting them in the oven...makes 'em super delicious :)

-To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

Copyright © 2013 Kellicipes

French Dip Crescent Rolls with Au Jus

Crescent Rolls are seriously the most amazing invention ever. There are so many delicious recipes you can concoct from them! I found this recipe from another one of my favorite blogs, Recipe By Photo. Lilly shared this awesome pic by pic recipe via the Quick Dish by Tablespoon website. Recipe By Photo's author is Lilly, who is one of my favorite bloggers because she seriously takes the BEST step by step photos for her best found recipes! This recipe is seriously ingenious! I hope you enjoy it as much as I did! Finger foods can sometimes be the best and easiest ways to make a quick meal!

Ingredients:

1 (8 oz.) can Pillsbury Crescent Rolls

8 slices of Provolone (You can use any cheese for this)

½ lb. thinly sliced Roast Beef

2 cups Beef Broth

¼ tsp. Garlic Powder

1 pinch Onion Powder

Butter (optional)

Instructions:

Preheat oven 375

-Lay out the individual crescent triangles on some parchment paper. Add a small roll of roast beef and a slice of cheese at the larger end of the triangle, then roll the crescent over the meat and cheese until the crescent roll is formed. Repeat with remaining triangles, beef and cheese.

-Place each crescent roll on a baking sheet that has been sprayed with cooking spray. I like to brush a little melted butter on the crescent rolls before popping them in the oven, but that is completely optional.

-Bake for 14-16 minutes, until the crescent rolls are slightly golden and the cheese has melted.

-While the crescent rolls are baking, bring the beef broth, garlic powder and onion powder to a boil over high heat.

-Remove from heat and pour into your serving/dipping bowl.

-Serve the crescent rolls with the au jus and Enjoy!

Hamburger Beef Stroganoff Recipe

Comfort food is the best! Not only does it taste SO good, but most of the time, it is actually quite inexpensive! The other night I was looking for an easy and inexpensive dinner with the food I had on hand, which wasn’t that much! I came across the Quick and Easy Dinner blog and found an awesome Hamburger Beef Stroganoff recipe. The blog name says it all because this dinner was definitely quick and easy…AND DELICIOUS! I added a few ingredients, because that’s how I roll :) But the original recipe can be found here: http://www.quick-and-easy-dinner.com/hamburger-beef-stroganoff.html

Ingredients:

1 lb. hamburger (ground beef)

2 TB. Minced Garlic (refrigerated kind)

1 small onion chopped

1 can cream of mushroom soup

1 cup sour cream

1 packet of onion soup dry mix

1 cup of sliced mushrooms (give or take a bit, depending on your love of mushrooms)

salt and pepper to taste

Garnish: Fresh parsley and/or sour cream

Instructions:

Brown hamburger. Drain. Add salt, pepper, minced garlic, mushrooms and onions. Cover and simmer for 5 minutes on medium-medium/low heat. Add soup and sour cream. Heat until warm. Serve over egg noodles or rice. Feel free to garnish with fresh parsley and/or sour cream! Enjoy!

Copyright © 2013 Kellicipes