korean bbq rice bowl

my new favorite dinner to make:

1/2 cup bean sprouts
1 carrot, grated,
1/2 cucumber, peeled, seeded, and chopped into 1/4 inch chunks
combine with 1/4 cup mirin, 1/4 cup rice wine vinegar. let sit in fridge for 30 mins-24 hours, then drain.

cook some rice (i like jasmine rice).

cook korean style beef ribs from trader joes per instructions on packaged. (found in the freezer section)

top rice with beef and bean sprout mixture. i also add sauteed spinach and a scrambled egg (or over easy for mike's bowl). drizzle a little sesame seed oil on top, there you go!

more potluck recipes

7 layer bean dip:

1 28oz can refried beans
1 small package taco seasoning
1 small can green chilies.
mix together then spread into a 9x13 pan

top with:
sour cream
guacamole
cheese
tomatoes
olives
green onions
jalapenos (if you like it spicy).
sometimes i also add cilantro.

serve with tortilla chips

homemade salsa:
1 28 oz can diced tomatoes
1 bunch cilantro, chopped
1 onion, chopped
1 jalapeno or serrano chile, roasted, then chopped
lime, garlic, salt, pepper to taste

add everything into a blender or food processor and mix until smooth. can also add half the ingredients to blend, and mix with the other half of the mixture for chunkier salsa.

what's for dinner?

so i've thought about starting a blog for a few weeks now, since most of my posts on facebook are about what i'm cooking for dinner. my goal this year is to cook more at home, and eat out less.

tonight's dinner: chili cheese dip! (yummy!). it was leftover from a potluck that we went to today.

1 can chili
1 can ro-tel (or tomatoes with green chilies)
velveeta to taste.

either microwave and stir every 45 seconds until melted, or place in a crock pot and heat until the cheese is melted. serve with tortilla chips. guarenteed to fill you up and create a happy husband!
-allison