Ravioli Sauce

 This one was surprisingly good and super easy! I got this recipe from The Cozy Cook

From: Jessica 

Ingredients

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
• ¾ cup chicken broth
• 1 ½ cups half and half or milk
• 10 oz. Rotel tomatoes with green chilies (the green chilis add some spice, so if you don’t like spice get the can without. 
• 3 tablespoons cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 20 oz. refrigerated ravioli

Instructions

• Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half (or milk) in the same manner. Bring to a boil, reduce to a simmer.
• Add the softened cream cheese and drained diced tomatoes. 
• Cook the ravioli according to package instructions, drain.
• Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combine. 
• Add the ravioli and use a silicone spatula to gently stir until combined. Serve!

Bacon Cheeseburger Sliders

 This one is NOT healthy, but my family loved it. Especially the boys. I got it off an Instagram account called “whatsmomcookin_” the first picture is hers and the second (bad picture) is mine. 

Bacon Cheeseburger Sliders

Posted by: Jessica 

Ingredients 

-King’s Hawaiian pretzel slider bun

-1 lb bacon

-1lb ground beef 

- diced onion

-Ketchup (1/4 c for meat + 1/4 c for sauce) 

-Dill relish (2 Tbl for meat + 1 Tbl for sauce) 

-1 Tbl mustard

- dash of Worcestershire sauce 

-White American cheese

-French fried onions

Burger Sauce

-1/2 Cup Mayo

-1/4 Cup Ketchup

-1Tbl dill relish

-1/2 tsp paprika 

-1/2 tsp garlic powder

-1/2 tsp black pepper 

Line bacon on a cookie sheet and cook in oven until crispy. Once cooled, chop and set aside. 

Cook ground beef and chopped onion in a pan. Drain grease and season with your favorite burger seasoning.

Stir in 1/4 cup ketchup, 2 Tbl dill relish, 1 Tbl mustard, and Worcestershire sauce into the meat.

Place the bottom of the buns on a baking sheet. Lay slices of American cheese, the meat mixture, then bacon, then the burger sauce (1/2 cup mayo, 1/4 cup ketchup, 1 Tbl relish, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper)  

Sprinkle on some French fried onions and add another layer of cheese slices.

Then put the top of the buns on

Bake at 350° for 5-7 minutes  

Korean Beef Tacos

 We all really loved this one. I got this recipe off of Mel’s. 

From: Jessica 

Serves: 6

Ingredients:

KOREAN BEEF

• ½ cup soy sauce, I use low-sodium
• ¼ cup unseasoned rice vinegar
• ¼ cup brown sugar, light or dark
• ¼ cup toasted or regular sesame oill
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon minced fresh garlic, about 4-
  5 cloves
• 2 pounds flank or skirt steak, cut into thin 1/4-inch slices across the grain
• 1-2 tablespoons oil, for cooking

QUICK SLAW

• 4 cups shredded napa, red or green cabbage
• 1 cup shredded or grated carrots
• 1 cup chopped cucumbers
• ¼ to ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons oil, like avocado or olive oil
• Salt and pepper
• Sriracha, to taste

SAUCE

• ½ cup sour cream
• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

For serving:

-corn or flour tortillas 

-avacado

-lime wedges 

INSTRUCTIONS

1. For the Beef. Whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours. The first night I only let it marinate for 2 hours. Is was good but I saved half the steak for the next night and it marinaded all night. It was more flavorful the next night. So let it go as close to the 24 hours as you can. 

2. When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Put the steak and marinade in and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook. I cooked until about medium. Pour some remaining marinade on top. 

3. For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper, and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).

4. For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance). I wish I would have added more sriracha, so taste as you go and add accordingly. 

5. For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices, and fresh wedges.