Sunday, March 9, 2014

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup
Recipe from: melskitchencafe
Image credit: Mel
Slow Cooker Beef and Barley Soup

“So yeah, this may not be the most trendy recipe on the internet but I can promise you, it isn’t because of flavor and taste. It’s just because those viral recipes have sprinkles on top and this doesn’t.” Mel


1 tablespoon oil

1 1/2 pounds sirloin tips, flap meat or chuck roast, cubed

Salt and pepper

3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled

8 ounces baby bella mushrooms, wiped clean and diced

1 cup chopped onion, about 1 medium yellow or white onion

2 cloves garlic, finely minced or pressed

1 tablespoon tomato paste

1 teaspoon dried thyme

3 cups low-sodium chicken broth

3 cups low-sodium beef broth

2 teaspoons low-sodium soy sauce

2/3 cup pearled barley (not quick-cooking)


In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat.

Season the beef with salt and pepper and add to the skillet in a single layer (you may need to 
do this in batches), cooking for 1-2 minutes, browning on all sides.


Recipe Source: inspired by a soup recipe in America’s Test Kitchen Quick Family Cookbook (I basically changed up the ingredients and converted it to a slow cooker recipe)

Read more and enjoy this amazing recipe and many more when visiting melskitchencafe

Saturday, March 8, 2014

Asian Marinated Wings with Sweet Chili Glaze

Asian Marinated Wings with Sweet Chili Glaze
Recipe from: chewnibblenosh
Image Credit: Christine
Asian Marinated Wings with Sweet Chili Glaze

These wings are marinated in a spicy Asian marinade for a few hours before baking off in the oven.Christine


3 lbs. chicken wings

½ cup peanut oil (or substitute canola or vegetable oil if there’s an allergy)

3 Tbsp. fresh chopped cilantro

5 Tbsp. low-sodium soy sauce

4 Tbsp. minced fresh garlic, reserve 1 Tbsp. for the glaze

3 Tbsp. minced fresh ginger

1 tsp. dried, crushed red pepper flakes

1 cup rice vinegar

¾ cup sugar

½ cup water

1 Tbsp chili-garlic sauce (you could add more if you’re looking for serious spice)

Chopped green onions, for garnish


Cut each chicken wing at the joint. Remove wing tips and throw them away. Place the chicken 
pieces in a large bowl.

In a smaller bowl, whisk together the peanut oil, cilantro, soy sauce, 3 Tbsp. garlic, ginger, and 
crushed red pepper.

Pour the mixture over the wings, and toss to coat evenly.

Cover the bowl and refrigerate the wings for at least 2 hours.

The glaze could take anywhere from 20-40 minutes to reduce, so start early based on when 
your wings are going in the oven.

In a small saucepan, combine the rice vinegar, sugar, water, remaining 1 Tbsp. garlic, and chili-
garlic sauce.

Bring the mixture to a boil, reduce the heat, and simmer until the mixture thickens a bit and is 

Meanwhile, preheat the oven to 400*F.

Line a cookie sheet with foil, and spray with nonstick spray.

Line the marinated wings up on the cookie sheet.

Bake for 20 minutes, or until completely cooked and browned nicely.

Place the cooked wings in a bowl, and toss with sweet chili glaze.

Preheat your broiler.

Drain the cookie sheet and then line the wings up on it again.

Place the wings under the broiler, watching carefully, for just enough time to caramelize the 
glaze a little bit.

Sprinkle with green onions and serve.

Serves: 4

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh
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