Look at what's cookin

My adventure's in feeding my family

Beef with Snow Peas (and peppers) December 17, 2011

Filed under: Uncategorized — kariryerson @ 3:48 am

This is another Pioneer Woman recipe. It doesn’t call for peppers but I happened to have a couple laying in the fridge so I threw them in. I find in most Asian recipes, all veggies are welcome. Lots of flavor in this recipe and the whole family enjoyed it.


  • 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 2 bell peppers, sliced
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package


In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and bell peppers and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow pea/peppers. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.


Crock Pot Chicken Taco Chili December 15, 2011

Filed under: Uncategorized — kariryerson @ 6:40 am

I saw this recipe pinned on Pinterest. It looked good to me since I don’t like chili heavy on chili powder (weird I know.) I had a package of boneless skinless chicken thighs so I used those instead of breasts for some extra rich flavor. I also used only black beans because those are my favorite. Crock pot recipes are a weekend staple when we are busy and this one was very very good.


  • 1 onion, chopped
  • 2 16-oz cans black beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz boneless skinless chicken thighs
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.


Pork Loin and Hasselback Potatoes December 12, 2011

Filed under: Uncategorized — kariryerson @ 8:44 am

I have seen these beautiful potatoes all over the internet so I decided to try them. I loved the texture but they needed A LOT more salt than I put on them. I served them with broccoli in cheddar sauce (premade) and a simple roasted pork tenderloin.


  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 2 Tbsp Olive Oil
  • Butter
  • Maldon Sea Salt
  • Freshly Ground Black Pepper


Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.