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Fast and Easy Korean Beef Over Rice

Photo Credit: The Girl Who Ate Everything

Photo Credit: The Girl Who Ate Everything

After years of throwing holy water on cooking like it was some vampire coming to kill me, a couple of years ago, I finally got into a cooking groove. I even *GASP* looked forward to it while also starting a food blog, which I’ve since abandoned.

I discovered two thing about cooking. You’ve got to LOVE what your cooking to really love cooking. For me, I loved the challenge of cooking food I thought would be difficult.

My definition of “difficult” at the time was something beyond microwave nachos, frozen lasagna, and if I really went wild, making the exotic and way out there French toast. Adding bacon on the side made me feel like a goddamn gourmet. Pouring a glass of orange juice to go along with it and… BOOM, I’m a culinary genius.

So yeah, I had a lot to learn. But since we moved to Maine last summer, I haven’t cooked much and my old ways are back.

The little hummingbird is still a very picky eater and only likes a small list of foods so I’ve been on the lookout to try recipes I hope my hubby and I will like.

I really want to get back into cooking again. Maybe even start my food blog back up.

I came across this recipe a few days ago and we tried it. Fast and Easy Korean Beef. This was really very good… and truly fast and easy. From start to finish; getting everyone to the table and sitting down to eat, it took about 25 minutes. Hmmm, fast and easy. Just like I was in my late teens. Bada bing!

I tried many times to get a photo of this but all of my pictures turned out pretty bad. I blame the two beers I had while cooking this.

I hope you enjoy!

Korean Beef Over Rice


1 pound lean ground beef

1/4 cup brown sugar

1/4 cup soy sauce

1 tablespoon sesame oil

3 cloves garlic, minced

1/2 tsp fresh ginger, minced (I was actually going to leave this out but so glad I got it)

1 tsp red pepper flakes (or to desired taste)

1 bunch green onions, diced (adding this is what knocks it out of the park)



cooked rice


Start cooking rice according to directions.

In a large pan, add sesame oil and garlic over medium heat. Cook for 2 minutes and give it a stir. Brown the hamburger meat and drain when done.

Add brown sugar, soy sauce, salt and pepper, and red pepper flakes to the cooked hamburger. Simmer for a few minutes and stir.

Serve the Korean beef over rice. Add a generous amount of green onions and a few splashes of soy sauce, if desired.

*To check out more recipes, go here.

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Our little strawberry picker.



*Soul One

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10 Recipes To Satisfy Your Summer Sweet Tooth


Here are some sweet treat recipes that are great for summertime. The chocolate oreo truffles and easy ice cream are orgasmic! I hope you enjoy!

1. Creamy Margarita Popsicles

2. Fresh Berry Shortcake Skewers

3. No Machine Needed: Easy Ice Cream

4. Crunchy Peanut Butter Cups

5. Low Carb Coconut Bars

6. For The Kids: Dirt Pudding

7. Super Simple Chocolate Truffles

8. No Bake Nutella Cheesecake Mousse

9. Guiltless Strawberry Swirl Cheesecake

10. Chocolate Oreo Truffles

I’d love for you to share one of your fave dessert recipes in the comments… or link it!

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Guiltless Strawberry Swirl Cheesecake


I have to be honest. When I come across a recipe that says “guiltless” or “skinny”, I don’t really expect the results to be very good. I was pleasantly surprised by how good this turned out though.  My husband even had a piece and his only complaint was that there needed to be more butter. Butthead.

I reminded him that this was supposed to be a low cal/low fat cheesecake. He said “oh…okay” and finished the rest. So, while this cheesecake isn’t going to be like the fat ladden ones, it will hit the spot. A piece has approx. 165 calories and 8 grams of fat.



  • cooking spray
  • 1 cup crushed graham cracker crumbs (6 sheets)
  • 2 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1/4 cup sugar free strawberry jam


Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. The mixture will be a little lumpy. Pour over graham cracker crust.

Stir jam in a small bowl until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Cut into 9 pieces and serve.

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Double Chocolate Peppermint Cookies


More cookies! I came across this recipe a few nights ago and had to make them right that second. They turned out really good and I hope you enjoy!

What you’ll need:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

1 egg

1/4 tsp peppermint extract

1 1/4 cup unbleached all purpose flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

2 candy canes, finely crushed

1/2 cup semisweet chocolate chips


Preheat oven to 350 F. In a large bowl, cream the butter and sugar together. Add, peppermint extract and egg. Mix well until light and fluffy.

Sift in flour, salt, cocoa powder, baking soda, and baking powder over the wet ingredients. Mix until well combined. Add chocolate chips and stir or mix with your hands. Chill in the refrigerator for about 10 minutes.

Roll into balls (1 tablespoon) and place on ungreased cookie sheet or one lined with parchment paper 1 1/2 inches apart. Press the tops down and bake for 10-12 minutes.

Sprinkle the cookies with crushed candy cane immediately after removing from the oven. Transfer to a cooling rack until completely cooled. Store in an airtight container.

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Cranberry Shortbread Sugar Cookies

Well, slap my ass and call me Sue. These cookies are pretty freaking awesome. There my favorite cookies to make for the holidays and so good. They’re also very easy to make.


What you’ll need:

1 (15.6-oz.) package Cranberry Quick Bread & Muffin Mix

3/4 cup butter, softened

3 tablespoons of sugar


Preheat oven to 350 F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls.

Dip in sugar and flatten into balls with a fork. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 10 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets onto a wire rack to finish cooling. Store in an airtight container.



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Pumpkin Cheesecake Cobbler

pumpkin11Promise not to tell anyone? I’m not a huge pumpkin fan. I like it but I don’t go wild for it. I think I’m the only person that doesn’t go crazy for everything pumpkin this time of year.

I tried this a few weeks ago and it was a hit with everyone, including me. We ate it with vanilla ice cream and wow, it was absolutely delicious. Enjoy!


20 oz of pumpkin puree

1 12 oz can evaporated milk

4 teaspoons pumpkin pie spice

1 package vanilla (or yellow) cake mix

1 cup graham cracker crumbs

1/2 cup butter, almost melted

1 8 oz package of cream cheese

1 cup powdered sugar


Mix pumpkin, evaporated milk, and 4 teaspoons of pumpkin pie spice in a large bowl. Add vanilla cake mix and 1/4 cup graham cracker crumbs. Mix gently with a fork. Make sure not to overmix.

Pour mixture into a greased 13×9 casserole dish.

Mix softened cream cheese with powdered sugar and spread on top of pumpkin mixture. Mix butter with 3/4 cup graham cracker crumbs, pour on top of cream cheese mixture, and spread out.

Bake at 350 degrees for 50 minutes until set in middle. Serve with vanilla ice cream. I would suggest making this the day before serving. The flavors seemed to incorporate more and it tasted even better the next day.


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