Oh GEEE.. Bulgogi!!!

I first discovered Bulgogi back in the late 90's and fell in love. It is Korean-style marinade used on different kinds of meats which are then barbecued on high heat. The result is carmalized goodness of meat literally falling off the bone. I snagged the recipe and have used it so many times, the recipe card has become quite worn.

We like to marinate flap meat or skirt steak in this delicious goodness for two or three hours during the summer, then toss it on the grill. Chop up the meat, add some cilantro and throw it in tortillas.. its summer heaven!

However, it is November and grilling season is over for us. (We are not quite ready to move our grill to the porch like many of our friends do). But..the craving for the taste of Bulgogi cannot be contained. So... I decided to go on a limb and try the fusion route.

2 pounds of ground beef replaced the steak. I browned the beef first, then added the marinade. A little chicken stock was tossed in so the meat would not go dry.  Left it alone to simmer for a bit while final prep was made- tortillas, chopped tomatoes and some delicious kale. The final result.. Bulgogi tacos!!!

Nestled in was a little chicken stock infused rice and it was a YUMMY dinner indeed!!!

Never be afraid to think outside the box, try something new and always incorporate your favorites!!

Just Chill Chili...

What you might not know about me is I don't like beans. Nope, nada.. don't care for them. I will eat green beans we grow in our garden each year.. RAW. Cooked beans? Refried beans? No thank you.. not this girl.  So when it gets chilly in the PNW, and my heart starts turning towards making a crock pot of chili, you can bet your spice I make chili with no BEANS

Ahh, yes. Here it is. My chili is pretty darn simple. Cook up some ground beef- a pound or so- a little Italian sausage- another pound or so- and then throw it in the crock pot with some diced white onion. For liquid, I tend to change my mind from time to time but my tried and true favorite is a large can of crushed tomatoes, a can or two of tomato sauce and perhaps some water- but only if I'm feeling saucy.

Spices? Eh. Depends on my mood. This time, I used a little black pepper, some smoked paprika (no real amounts.. I'm a dash and pinch kind of girl) and, of course, a little chili powder. After a few hits and misses, I tend to add less spice at first and taste it along the way, just to see if it needs more. Once its in, you can't go back and since I have OVER spiced chili before to the point it was inedible, I tend to be more cautious.

Serving? Well, you can see by the picture my family's go to favorite is chili over rice.  A little cheddar (OK, a ton of cheddar) and some chopped green onion is all it takes.

Simmering, loving and heating up the house with good scents. Crock it on high for a couple of hours or if you have the time, over low for many hours. You can't go wrong! Bring it, fall!!!