Grilled Korean Flank Steak

The original recipe for this dish came from Food & Wine.  I changed it slightly.  First I substituted Brown Sugar for regular white sugar, I wanted it to have more spice than sweet.  Also,  I only made half of the original recipe which was plenty for our family.  My husband loves this dish because it is spicy!  If you would like to reduce the spice just cut the amount of crushed red pepper down.

Ingredients:

• 1-1 1/4  lbs Flank Steak
• 1 Clove of Garlic (finely chopped)
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper
• 1 Tablespoon Dry white wine

Serves 4

Combine all ingredients except flank steak in a small bowl and mix them well until the sugar dissolves.  Place steak in a shallow bowl and pour marinade over top.  Marinate in the refrigerator for 4-6 hours.  

Grill until cooked to desired temp.  I have cooked this both on the grill outside and in the cast iron grill pan inside.

I served with lo mein rice noodles and veggies seasoned with a little garlic and soy sauce and grilled scallions.

 I brushed the scallions with olive oil and grilled about a minute on each side.

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Red HOT Chicken Kabobs

My husband often asks me to make boneless chicken wings which I don't mind doing, but they take a little bit of time and effort to make.  I never have enough time to get to everything so today I decided I was going to take a short cut and make a spicy grilled chicken to tide him over until I have a chance to make exactly what he wanted.  Plus this is probably going to be one of the only days nice enough to grill outside... it is December after all!

Ingredients:

• 3 Boneless Chicken Breasts (Cut into large chunks)
• 1 teaspoon Minced Garlic
• 3/4 Cup Franks Red Hot
• Juice from 1 Lime (about 1/4 cup)
• 2 Tablespoons Olive Oil

Combine all ingredients except chicken and mix well.  Pour marinade over chicken and refrigerate for about an hour.  Place chicken on skewers and grill until cooked throughout.

I served this with Better than Rice-a-Roni Broccoli and Cheddar Rice.

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Baked Soft Taco Roll Ups

Switching up the way we eat tacos is nothing new,  tacos are a family favorite and this recipe did not disappoint.  This recipe is a little spicier than some of the others that I make, but that can be easily fixed if you don't like things quite as spicy as I do by adding less jalepenos to the mix.  I had a tough time coming up with something to call this dish... I don't know all of the technical aspects of what a taco, burrito, enchilada... I just know delicious!

Ingredients:

• 2 Chicken Breasts cooked and shredded
• 1/2 Cup PepperJack Cheese
• 1 Cup Mild Cheddar Cheese (divided)
• 2 Tablespoons of diced Jalepenos (I use the sliced kind from a jar and just chop them up a bit)
• 1/2 of Corn
• 1 Cup of Sour Cream
• 1/3 cup of salsa
• Cayenne Pepper
• 3/4 teaspoon of Cumin
• 1 teaspoon of Salt
• 1/2+ 1 teaspoon Minced Garlic
• 1/3 Cup of Canola Oil
• About 10 8" Flour Tortillas (you can use bigger ones if you would like)
• Optional- serve with a side of shredded lettuce, sour cream, or salsa 

Serves 5

In a small sauce pan add canola oil and 1 teaspoon of minced garlic.  Bring oil to a simmer, this will happen pretty quick because this is not a lot of oil.  Turn off heat and let sit about 10 minutes so that the garlic infuses the oil with flavor.  While that is cooling, combine pepper jack, 1/2 cup mild cheddar, corn, sour cream, jalepenos, cumin, salt, 1/2 teaspoon minced garlic, salsa, and shredded chicken in a large bowl.  Mix well.

Preheat oven to 400.  Place about 1/4 cup of the mixture on one of the tortillas and sprinkle a little more cheese on top.

Fold sides in and place seam side down.  Repeat until all mixture is used.  Then lightly brush each of the roll ups with the garlic olive oil and sprinkle a dash of the cayenne pepper on each one.  I lined my baking sheet with parchment paper for easy clean up!

Bake for 10-12 minutes flipping halfway through.  The baking time will very depending on the size of the tortillas that you use.  You will know they are done when the edges of the tortillas are crispy.

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Southwest Steak with Chipotle Butter

One of our most popular posts (Herb Butter Steakhouse Steak) has inspired many other recipes that we have tried. The Magical Moms often make healthy recipes, but they are not afraid to experiment with BUTTER or BACON!  I learned the finishing butter on a steak trick while attending a cooking class a few years ago.  I don't do it all the time but when I do I always enjoy it!

Ingredients:

• 4 (6-8 oz each) Steaks
• 1/3 Cup A1 Steak Sauce
• 1 Chipotle in Adobo Sauce (just one pepper not the whole can)
• 1 Tablespoon of Water
• 1/4 teaspoon minced garlic
• 1 Tablespoon Lime Juice
• 2 tablespoons of butter (softened)
• 1 teaspoon adobo sauce

Serves 4

In a small food processor combine A1 , chipotle pepper, water, minced garlic, and lime juice and process until smooth.  Place steaks in a ziploc bag and pour 2/3 of the marinade over it.  Reserve 1/3 of marinade to brush on steaks while cooking.  Marinade steaks for about 30 minutes.  

Chipotle Butter

Place softened (not melted) butter along with 1 teaspoon of adobo sauce in small food processor and process until well combined.  Place butter in small bowl and place in fridge so it can harden again.

Grill steaks (I cooked them on my grill pan on the stove inside) until they are cooked to desired temp.  I cooked mine to medium.  Then top with a slice of the hard chipotle butter and let it melt into the meat.  

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Kickin' Baked Chicken

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I feel like I could name almost every dish that I make "Sweet and Spicy" something or other so I had a tough time coming up with a name for this.  I thought I would wait until after dinner to decide and as I was eating the chicken it was clear that it was different from sweet and spicy... it was KICKIN'!  I served it with Super Shells and Cheese and Zucchini Fritters.

Ingredients:

• 4 Chicken Breasts
• 1 teaspoon Smoked Paprika
• 3 Tablespoons Brown Sugar
• 3/4 teaspoon Salt
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Pepper
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Cumin

In a bowl, combine all ingredients except chicken and mix well.  Pound chicken breasts to flatten them a little bit.  Dip each piece of chicken in the spice mixture until coated.  Place in baking dish.  

I usually do this about 30 minutes before I want to cook and place them in the fridge to let the flavors soak in a bit.  Then I preheat oven to 425 degrees and bake the chicken for about 20-25 minutes

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Sweet Sriracha Beef Lettuce Boats

I used to look at the bottle of Siracha and think "what would I ever use that for?"  Now after following a few recipes that included it, I can see how some people (who like it hot) could put it on everything!  I love the sweet and spicy combination on the beef and that the lettuce cools it all down.  In my opinion this is the PERFECT summer meal!

Ingredients:

• 3 Tablespoons Sriracha Hot Chili Sauce
• 3 Tablespoons Honey
• 1/4 teaspoon Cumin
• 2 Tablespoons Canola Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 1 Tablespoon Soy Sauce (I used reduced sodium)
• Cucumber
• 2-3 Tablespoons of Greek Yogurt
• 3 Tablespoons of Cilantro
• Dash of lime juice
• salt and pepper
• Romaine Lettuce
• 1 lb of Sirloin cut into cubes

Serves about 5

In a small bowl, combine Sriracha, honey, cumin, canola oil, salt, cinnamon, and soy sauce.  Mix them well.  Pour over beef and let marinate for 30-60 minutes.

Peel cucumber, seed, and dice.  Place cucumber in bowl and mix with Greek yogurt (adjust amount for size of cucumber and desired creaminess).  Stir in chopped cilantro and dash of lime juice.  Salt and pepper to taste.  Refrigerate until ready to use.  

Place grill pan on grill and add meat.  Cook until desired temperature is reached.  I usually cook these to medium well because it makes the most people in my house happy.  And well... a happy family = a happy mom!

Place beef on lettuce leaf and top with cucumber salsa.  And eat it like a taco!  

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Jalepeno Popper Dip

Recently I was at a party and the hostess made this dip, for days my friends and I talked about how delicious it was.  I LOVE the spicy, cheesy, deliciousness of it! I made it for a party we recently had and everyone asked me for the recipe.

**When I made this one I accidentally forgot the top 1/4 cup of cheddar.  Ooops.  It was still delicious, but the top would have been a little prettier with a little more cheese.  Plus who doesn't love MORE cheese!

Ingredients:

• 8 oz Cream Cheese (I used 1/3 less fat, but don't use fat free it won't melt)
• 1/2 cup Mayonnaise
• 1/2 cup + 1/4 cup Grated Parmesan Cheese
• 1/4 cup Panko Bread Crumbs
• 1/2 + 1/4 cup Shredded Cheddar Cheese
• 1- 4 oz can of Sliced Jalepeno Peppers (drained)
• 1 Tablespoon Diced Fresh Jalepeno or more for more spice (optional)

Preheat oven to 350.  In a medium mixing bowl, combine cream cheese, mayonnaise, 1/2 cup of Parmesan cheese, cheddar cheese, and jalepenos.  Mix with electric hand mixer.  Don't worry about the canned jalepenos being to big, they will come apart and mix in with everything.  Place dip mixture in 8x8 baking dish.  Sprinkle on Panko bread crumbs and remaining 1/4 cup of Parmesan cheese and 1/4 cup of Cheddar.  Bake for 20 minutes.

I actually made mine ahead of time and placed it in the refrigerator until I was ready to bake it.  Since mine was really cold and straight out of the fridge it took closer to 27 minutes.

Serve hot with bagel chips, tortilla chips, or crackers.  

Spicy Teriyaki Chicken Thighs

The blog has taught me many things.  One of them is that recipes don't have to complicated to be delicious!  Tonight I made a dinner that everyone LOVED and it was SO simple.  I made the marinade with ingredients I had on hand in the fridge and pantry and it is staying on my keep list and you should at it to yours too!

Ingredients:

• 2 Tablespoons of Teriyaki Sauce
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Hot Chili Sauce
• 4 Tablespoons of Orange Juice
• 6-8 Chicken Thighs (I used Boneless)

In a small bowl combine all ingredients except chicken and mix well.  Pour over chicken and marinate for 30 minutes.  Grill until cooked thoroughly.

I served this with Garlic Parmesan Green Beans and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Spicy Italian Shredded Beef Sandwiches

Scott's Aunt Wendy gave us this recipe about a year ago and I am just now getting around to making it.   I am so disappointed that I haven't made it sooner. It is SO easy and and SO delicious!  I love anything that I can throw in the slow cooker and forget, but this is one recipe my family raves about!

Ingredients:

• 3-4 lb Roast
• 1 Packet of Italian Dressing Mix
• 8 oz of Beer
• 1 12 oz jar of sliced Pepperocini
• 3 Table spoons of Juice from Pepperocini
• 12 oz of beef broth

Sandwiches

• French Bread or Rolls
• Butter
• Provolone Cheese Slices

Drain Peppers reserving 3 tablespoons of juice.  Place roast in slow cooker.  Combine all ingredients and pour over roast.  Cook on low for about 8 hours.  

Remove meat from slow cooker.  Shred meat with two forks.   

 Place shredded beef back into crock pot with the juices.

Lightly butter the bread and toast on a griddle.  Pile on the Spicy Beef and add a slice of provolone cheese.  I also serve a side bowl of the au jus from slow cooker to dip the sandwich into.  

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Slow Cooker 8 Spice Lemon Chicken

This is by far one of my favorite chicken recipes.  I think it is because of the ease of making it, the flavor and juiciness of the chicken, and the fact that my whole family LOVES it!  I am sure I will be making this again soon.  

Ingredients:

• 2 teaspoons salt
• 1 teaspoons paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon Thyme
• 1/2 teaspoon White Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 1/2 cup Chicken Broth
• Lemon
• about 2 Tablespoons of Butter
• 1 5-7 pound Whole Chicken  (I usually cook one and freeze one)

 Clean and rinse chicken.  Pat dry with paper towel, you want the chicken to be dry so the spices will stick to it.  Combine all 8 spices in a bowl to form a rub for the chicken.  Cover chicken with rub and place in slow cooker.  Next, pour 1/2 cup of chicken broth in bottom of the slow cooker.  Sprinkle a little lemon zest on chicken and then squeeze the juice of  the lemon on the chicken.  Place a couple of pats of butter on top.  Cook on HIGH for 5-6 hours or until internal temperature of chicken reaches 165 degrees.

Remove chicken from slow cooker and let rest for about 5 minutes before you serve.  

Enjoy!  If you have any leftovers, this chicken is great for shredding and using in the Perfect Picnic Chicken Salad.

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

***When preparing for Freezer, rub chicken with spice mixture and place in freezer bag.  Place in refrigerator on the day before cooking to allow time for thawing.  Then cook in slow cooker as stated above.  

Sweet and Spicy Bacon Wrapped Chicken

This is something that can be thrown together very quickly with ingredients that you probably have on hand. The blend of the sweet and spicy gives perfect flavor. This recipe is extremely easy to adjust based on the number of people that you need to serve. I can make a small amount for just our immediate family or for a large group. Either way, everyone LOVES it!

Ingredients:

• Garlic Powder
• Chili Powder
• Salt and Pepper to taste
• Chicken Breasts
• Bacon
• Brown Sugar

First, cut the chicken breasts in half lengthwise. Then sprinkle each side with chili powder, garlic powder, salt and pepper.

After that, spiral wrap each piece of chicken with a piece of bacon and roll in brown sugar. Place chicken in baking dish and bake uncovered at 400 degrees for 30 minutes.

Serve with your fave side dish. I am sure that there won't be ANY left over!

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

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Spicy Bacon Carbonara

This recipe is a variation on something that I made before, but this one is MUCH better. My family has actually requested it be put on the menu again and I just made it last week! My oldest son, who is VERY picky, loves bacon so I was able to get him to eat it too!
Ingredients:

• 4 eggs
• 1/2 cup Heavy Cream
• 2/3 cup Shredded Parmesan Cheese
• Parsley Flakes (I didn't measure, I just shook it a couple times)
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/2 lb bacon fried crisp and crumbled
• sliced mushrooms (I didn't measure, I just through in a couple handfuls)
• 1/2 of small onion
• about 2 tablespoons of butter
• 1 teaspoon garlic
• 1 16 oz box of fettucini

First I cook and crumble the bacon. I have to do this quickly so that my son doesn't try to sneak any! Set bacon aside. Start water for pasta. Next I chop the onion. I am not a huge onion fan, but I do understand the flavor value of onion in cooking so I do use them. I cook the onion and minced garlic in about a tablespoon of butter, but you could use some of the bacon grease for extra flavor. When the onions are almost cooked all the way through I add the mushrooms. You might need to add just a little bit more butter to saute the mushrooms. When done, leave them in pan but set them aside

Next, in a bowl beat with a fork eggs and heavy cream. Add Parmesan, parsley, salt and red pepper and lightly mix again.

Drain pasta (save about 3 tablespoons of pasta water just in case sauce is too thick) and return pasta to pot. Add the mushrooms and onions to pasta (you may need to heat them up in their pan first depending on how long you had to wait for pasta to finish cooking). Pour the egg/cream mixture over the pasta. Stir over LOW heat for 2-3 minutes.

Stir in bacon. Top with additional Parmesan Cheese and serve with bread and a salad! DELICIOUS!
Note: Make sure that when you add the egg/cream mixture that you have the stove on LOW. You do not want to scramble the eggs! I was very worried about this process. The first time I made it I actually made my husband leave the room just in case I completely ruined dinner I didn't want him to witness my failure. It has gone together perfectly every time! Also, if you like less spicy food you can add less red pepper flakes.

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!