Slow Cooker Asian Style Short Ribs

This is delicious twist on traditional slow cooker short ribs! The medley of mushrooms and the sweet and spicy flavor of the sauce, pair perfectly with these fall-off-the-bone short ribs. Serve it up over egg noodles with a side Napa Cabbage Slaw and you’ve got the makings of a unique and tasty Sunday Supper!

Ingredients: Feeds 4 – 6

  • 10 – 12, bone -in beef short ribs, trimmed (approx. 4 lbs)
  • salt
  • pepper
  • 2 tbsp canola oil (plus extra if needed)
  • cooking spray
  • 3 cups fresh, sliced, assorted mushrooms
  • 2 tbsp minced garlic, divided
  • 2 tbsp minced ginger, divided
  • 1 cup low sodium beef stock
  • 1/2 cup light brown sugar
  • 1/2 cup rice vinegar
  • 3 tbsp low sodium soy sauce
  • 1 tsp red pepper flake


  1. Rinse and pat the ribs dry. In a heavy bottom skillet or dutch oven, heat oil over medium-high heat. Season ribs with salt and pepper and brown on all sides in small batches, adding oil to the skillet if needed.
  2. Transfer browned ribs to a lightly sprayed 6-qt slow cooker.
  3. Meanwhile, add mushrooms and half the minced garlic and ginger to the skillet and sauté until they begin to soften.
  4. In a small bowl, whisk together the rest of the ingredients including the remaining garlic and ginger, the stock, brown sugar, vinegar, soy sauce and red pepper flake.
  5. Cover ribs with mushroom mixture and pour sauce over top.
  6. Cook on LOW for 6 – 8 hours, until meat falls off the bone.
  7. Place rib meat on a serving platter. Use a slotted spoon to remove mushrooms and garnish the meat with them. Skim fat from the cooking liquid and drizzle sauce over the platter.

*Original recipe adapted from Cooking Light, Asian Short Ribs


Beef Stir Fry

The homemade stir fry sauce used in this recipe is a total game changer!  That, and the tender sliced flank steak and fresh snow peas, complete this dish!  Best part, everything came together in less than 20 minutes (cook time)!

Ingredients: Feeds 4

  • 1/2 cup low sodium soy sauce
  • 1/2 cup low sodium beef stock
  • 1 tbsp corn starch
  • 1 tbsp honey
  • 1 tsp sesame oil, plus 2 tbsp for frying
  • 1 tsp rice vinegar
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, chopped
  • 1 1/2 pounds of raw flank steak, sliced 1/4 in thick
  • 1/4 cup sliced yellow onion
  • 1/4 cup yellow pepper, sliced thin
  • 1/4 cup carrot, julienned
  • 2 cups snow peas (approx 1/2 lb)
  • 1 tbsp sesame seeds, toasted


  1. Whisk the first 8 ingredients together (soy sauce through garlic) to create the stir fry sauce and divide the mixture in half.
  2. Marinate the sliced steak for at least 30 minutes in a large bowl using half the sauce.
  3. In the meantime, in a wok or similar style skillet, heat 2 tbsp of sesame oil over medium high heat.
  4. When the wok is hot, add the onions and peppers and sauté for a few minutes until they start to soften.  Add the carrots, snow peas and reserved sauce and continue to cook for a few more minutes, stirring frequently.  Remove the veggies from the wok with a slotted spoon and set aside.
  5. Add the sliced steak to the wok with approximately 1/4 cup of the marinade/sauce, discard the remaining sauce.  Cook until steak just about reaches your desired doneness.  Quickly add the veggies back in, stir and allow to cook another minute or two until steak is done and veggies are reheated.
  6. Serve immediately over brown rice or similar starch.
  7. Garnish with toasted sesame seeds if desired.


This stir fry sauce would work great with any protein!  If I were using chicken however, I would sub chicken stock for beef stock.  Similarly, if I were using shrimp I might use a fish stock or for just vegetables a veggie stock.  You get the idea!

Lastly, you want your veggies to be cooked but still vibrant in color and crisp in consistency!  Cook time is short and sweet over high heat.  They will even continue to cook once they are removed from the heat, so keep a close eye and tell yourself… less is more!

*Stir fry sauce recipe adapted from

Thai Chicken and Rice

There is no higher form of flattery than copying someone. That being said, it’s important to give credit when credit is due. One of my favorite parts of writing a food blog is following other like minded foodies and being inspired by the goings on in their kitchens. I often read recipes and see photos that get my wheels turning (and my stomach growling)! Sometimes, I follow a recipe step by step (especially the very first time) to make sure I get it right, particularly if it’s for a dish I’ve never attempted or if it includes ingredients I don’t have a lot of experience with. Other times, I simply “digest” a photo and use it as a template to create my own version.  No matter what, one thing is always certain; I don’t attempt to necessarily improve upon another chef’s dish, instead I strive to make it uniquely mine. I’m flattered when I hear or see others trying to recreate my food… I hope the chefs’ I occasionally mimic feel complimented in the same way!

Shout out to @fitslowcookerqueen (Instagram) for the inspiration for this dish!  I tweaked the recipe just a bit and added rice to make it my own!

Ingredients:  Feeds 4-6

  • 2 lbs skinless, boneless chicken thighs
  • 1/2 small red onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1/3 cup chopped cilantro, stems included
  • 1, 13.5oz can lite coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 1/2 tsp tumeric powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup uncooked white rice (I use Jasmine rice)


  1. Rinse chicken and place in the bottom of your crock pot.
  2. Cover chicken with onion, jalapeño pepper and cilantro.
  3. In a bowl, whisk together the coconut milk, lime juice, garlic, ginger and spices.
  4. Pour mixture over the chicken, making sure it coats each piece.
  5. Cook on LOW for 3 hours.
  6. Next, add the rice and gently mix to combine.  Rice will sink towards the bottom of your crock pot.
  7. Continue to cook on LOW until liquid is absorbed and rice is cooked, approximately 45 min – 1 hour longer.
  8. To serve, scoop chicken and rice into a bowl or onto a plate!


The chicken comes out so tender and moist it falls apart, and the rice absorbs all of the delicious flavor of the sauce! Top with your favorite asian style condiment such as Sriracha and fresh cilantro.  Enjoy! And thank you once again, to @fitslowcookerqueen!

Asian Turkey Meatballs

I’ve been making these meatballs for years as an alternative to the traditional Italian style beef meatball we all know and love!  They are juicy, flavorful and super simple to prepare.  But my favorite thing about making them is deciding what to pair them with… tonight I went with ramen noodles AND seasoned zoodles.  So good, so fun!!!

Ingredients: Makes 12 – 14 meatballs

  • 1 lb ground turkey
  • 1/2 cup seasoned breadcrumbs
  • 1 egg
  • 3 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp low sodium soy sauce
  • 2 tsp toasted sesame oil
  • 2 scallions, chopped (approx. 3 tbsp)
  • 1/4 tsp kosher salt
  • canola oil for brushing


  1. Preheat oven to 450 degrees.
  2. Combine all of the ingredients (except the canola oil) in a large bowl and mix well.
  3. Use an ice cream scoop to remove a small amount of the meat mixture from the bowl and form 1 1/2 inch meatballs with your hands.
  4. Brush each meatball with canola oil and bake for 13 minutes.

Suggestion: Serve over ramen noodles, seasoned zoodles or fried rice!

*Adapted from Food and Wine, January 2015