Korean Style Short Ribs

I'm still here.  And I have a great reason for not posting lately.  But I think some pictures will explain that the best...so here goes and we can make a game of it:

There are mountains and ice in this place.

Sunsets always beautiful but this one was absolutely breathtaking...

An iceberg...know where in the world I went, yet?

How about somewhere with penguins?

Are you my twin?

Yes, I was in ANTARCTICA.  And it was simply AMAZING.  Every single thing that I saw was so beautiful and awe inspiring that I literally had sensory overload.  One of my favorite memories was having a baby penguin come right up to me and stand in between my legs on a windy day as if it was seeking shelter and I was its mommy.  I also saw the most gorgeous sunset of my life. The last photo is me designating that it is the 6th continent that I have visited (the only one left for me is Africa which was originally planned for last year before the Egyptian riots spoiled my plans).

But, now I've been home for a few weeks and I realized that between my new job and vacation, I've severely neglected my blog.  So today I'm sharing with you a recipe that has been circulating the blogosphere awhile ago and I made it in roughly the same time period.  When I dusted it off for posting my mouth started watering.  It was quite possibly one of the most flavorful pieces of meat I have ever eaten and it was so easy to make.  I served mine over rice but I've seen some people making tacos out of them, too.  The flavor gets even better in the event that you have leftovers...but like that would happen! Ha!


Korean Style Short Ribs

   

Ingredients

• 1 c. soy sauce
• 1 c. packed light brown sugar
• 4 T. sesame oil
• 3 T. red wine vinegar
• 2 T. fresh ginger, minced
• 6 cloves garlic, minced
• 1/2 c. water
• 1 t. red pepper
• 1 t. ground ginger
• 1 t. black pepper
• 2 1/2 pounds beef short ribs (I went with boneless)
• 2 green onions, sliced

Directions

1. Mix the soy sauce, brown sugar, sesame oil, vinegar, fresh ginger, garlic, and water in the crockpot, stirring until well incorporated.  Sprinkle in the red pepper, ground ginger, and black pepper.  Mix well.
2. Place the ribs in the crockpot and spoon sauce over top of ribs.  Cover and cook on low for 8 hours.
3. Remove ribs from crockpot and serve over rice.  Top with green onions.

Source: As seen on and adapted by Hezzi-D's Books and Cooks from What's Cooking Chicago

2011 Recap: Reader Favorites

My friends, here are you favorite recipes from 2011.  Sure, the photos aren't always the greatest but I'd say these are reader tested and approved so enjoy!

Also, checkout my personal favorites from 2011!


#10: Handheld Breakfasts Two Ways (French Toast Cups with Sausage and Apples; Savory Breakfast Muffins)

#9: Apple Pie Cookies

#8: Buffalo Chicken Casserole

#7: Churro Bites

#6: Blooming Onion with Dipping Sauce

#5: Football Snackadium

#4: Pierogi and Kielbasa Bake

#3: Metamucil Pineapple Orange Smash Smoothie

#2: Chinese Scallion Pancakes and Asian Beef

#1: Singapore Mei Fun (Chinese Curry Noodles)

Happy New Year!

Hi friends!  I hope that you left 2011 in high spirits and are ready for an even more fabulous 2012.  As I'm sure you've noticed, I've been a bit absent again lately.  This time, I blame being out of town and the craziness that is the holidays.  Soon, I hope to share with you a roundup of your favorite recipes from 2011 as well as my personal favorites.  I'll also look back at my 23 Things in 2011 list to see how I fared...a little nervous about that one, actually.

Also, fair warning: I'm probably not going to be able to post as frequently...at least at the beginning of the year. I'm taking on a new role at work.  I'll have a steep learning curve to deal with and my wonderful 2 minute commute will be turning into a 30 minute one (without traffic).  Sadly, this means more time on the road and less time cooking and blogging.  I'll do my best, though.

Another change to expect on my blog this year is the types of recipes that I hope to be sharing.  As part of his 2012 goals my husband would like to embark on The Belly Fat Cure diet by Jorge Cruise.  Since I am the one that makes all of the food for our family, I guess that means I'm going on it, too.  And, as my readers, so are you ;).

The premise is that you follow the rule of 15/6...or limiting your diet to include no more than 15g sugar per day and 6 servings of carbs (1 serving = up to 20g carbs).  To me, I think the hardest part will be to limit the carbs...I just LOVE carbs.  But, since sugar also seems to be hiding in practically everything, that could actually be the more challenging aspect of maintaining the magic S/C ratio.  I signed up for Jorge's free newsletter which includes free recipes and weekly menus.  His brother and mom have the The Belly Fat Cure book which also has tons of appetizing looking recipes which makes me think it's not so bad and quite possibly, WE CAN DO IT!  I also will be using the website Skinny Taste.


Do you have any other recipe resources that you'd recommend?


Dinner Menu for 1/2/12 - 1/8/12:

• Momma N's Chili (see nutritional stats courtesy of Nicole at PreventionRD) - S/C: TBD?/2
• Jorge's Creamy Goat Cheese Stuffed Chicken with Sauteed Zucchini - S/C: 2/1
• Baked Lemon Garlic Tilapia - S/C: 0/0
• Garlic Shrimp in Coconut Milk and Tomatoes (will probably serve with Caulirice) - S/C: 4/1
• Crockpot Asian Pork with Mushrooms - S/C: 7/1