KOREAN GROUND BEEF AND RICE BOWLS

Super easy dish, full of flavor, we like to add different veggies to it, quick cook so they stay crispy or raw, depending on what we have.

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Serves: 4

What you Need:

1 pound lean ground beef 90% lean
3 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
a few veggies thrown in 
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

How to make it:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. I toss in a few vegetables now that cook quick or add fresh raw before serving as we like our veggies in a bowl.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Cheesy Chicken Fritters

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If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritter

Calories: 326

Servings: 8 servings (makes 16-18 fritters)

What you Need:

Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts, (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
4 oz mozzarella cheese, (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

How to make it:

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Cilantro Lime Chicken Tacos

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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixings so that everyone can make their own soft taco. 
Makes: 8 servings 

Ingredients
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Smokey sweet paprika
1/2 teaspoon chili powder
very little salt and as much pepper as you like
1 (12 ounce) package tortillas(we used flour, it's what we had)
2 cups Cilantro lime slaw(recipe below)
1 (8 ounce) package shredded Mexican cheese
1 (8 ounce) Pico de Gaia
1 (8 ounce) container sour cream

How to make it:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, paprika and chili powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or skillet till warm. When chicken is fully cooked, transfer to serving bowl. Place toppings in serving dishes. Each person can create their own taco, using their preferred ingredients.

Cilantro Lime Chicken

Cilantro Lime Slaw 

Cilantro Lime Slaw is a great summertime side dish or taco topping. Make this No Mayo Coleslaw with a few simple ingredients

Ingredients
1 Small Head Green Cabbage – core removed, shredded
1 Bunch Cilantro – stems removed, chopped
2 Jalapenos – seeds/stems removed, finely chopped
1 green onion diced
3 Tablespoons Oil (Algae, Olive or Avocado)
Juice of 2 Small Limes
Salt/Pepper – to taste
Small Pinch Sugar (optional)
Instructions
Combine cabbage, cilantro and jalapeno, onion
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage.
Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving.

No Bake Lemon Cheesecake

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This is a delightful cheesecake, doesn't take as long as traditional cheesecakes, looks and tastes divine.
Sweet and tart, top with sliced lemons, dollops of lemon curd or beautiful strawberries make it even more delicious. This will be served at a holiday gathering today for Easter.
Makes an 8 inch cake serves 8-10

What you need:
FOR THE GRAHAM CRACKER CRUST
16 graham crackers
1/2 c. light brown sugar
1 stick salted butter, melted

FOR THE LEMON CHEESECAKE FILLING
3 8-ounce blocks full-fat cream cheese, at room temperature
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest 
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
To garnish: lemon slices, lemon curd, or sweet strawberries (if desired)

How to make it:
For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. 
In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Loosen the cheesecake from the springform pan. Garnish with beautiful strawberries or lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.