Korean Ground Beef Egg Roll Bowls

This recipe started off as Korean ground beef egg rolls, but then I realized my wonton wrappers were expired. So a Korean ground beef eggroll bowl it is!

Korean Ground Beef Egg Roll Bowls

• 2 pound lean ground beef
• 2 Tablespoons sesame oil
• 6 cloves garlic (minced)
• 2 teaspoons ground ginger
• 1 cup brown sugar
• 1/2 cup lite soy sauce
• 1 Tbsp Sriracha (use less if you don't like spice!)
• 10 oz bag of coleslaw veggie mix

1. Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
2. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.

3. Add the coleslaw veggies to your pan. Heat through until they just wilt.

If making into eggrolls:

In sets of 4 lay out your egg roll wrappers. Add two tablespoons of beef. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24. Freeze on a cookie sheet or tray without them touching each other. From frozen, fry for 3-4 minutes in 350 degree oil. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

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Creamy Double Garlic Chicken

I really dislike grocery shopping.You would think with as many recipes as I make that I’d be used to it by now, but no. I’m totally a fan for the curbside option – unless I need produce. Somehow, I always end up going home with the ugliest or smallest bell peppers and onions you’ve ever seen that way!So instead of going to the grocery store this week, I opted to see what I could make using the items I already had in my pantry and fridge.This creamy garlic chicken is a winner, y’all. I mean, when a recipe calls for both garlic cloves and garlic powder, you know it’s going to have some serious flavor going on!Ready to get cooking? Let’s do it!

Creamy Double Garlic Chicken

• 4-5 chicken cutlets (or 2 chicken breasts cut in half length-wise)
• 1 ½ cups Panko bread crumbs
• Pinch of salt
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 whole head garlic cloves (peeled)
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/2 teaspoon garlic salt
• 1 cup heavy/whipping cream
• Salt & pepper to taste
• Parsley chopped (optional)

1. Combine the panko bread crumbs and a pinch of salt and coat the chicken cutlets on both sides.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
4. Add the chicken broth, lemon juice, and garlic salt to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream let it cook for another 5 minutes or so, until the sauce is reduced. Serve with freshly chopped parsley if you wish.

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