Mongolian Beef


  • 1 1/2 pounds flank steak sliced thin (I used pre-sliced stir fry steak)
  • 1/4 cup cornstarch
  • 3 Tablespoons vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon minced ginger
  • 3 garlic cloves minced
  • 1/2 sliced onion
  • green onions cut into thirds
  • pinch of red pepper flakes


  • Heat some oil in a skillet and cook all of your onions.  I like mine charred.  Set aside.
  • In a large ziplock bag add the steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once your pan is sizzling HOT, add your steak in a single layer and cook on each side for about a minute until the edges just start to brown (get those edges crispy)! Once the steak is cooked, remove and set aside on a plate.
  • In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak and cooked onions to the sauce and allow the sauce to thicken for a couple of minutes. Sprinkle with red pepper flakes.
  • Serve with rice or fry some Mung Bean noodles in hot oil for the traditional crispy noodle.


Photos to help you through this process:

Your stuff:

Cook your onions.

Coat your meat.

Fry your meat in plenty of HOT oil.

Set your meat aside and mix up this amazing sauce.

Heat it all up and throw on your red pepper flakes.  

Try serving with crispy fried mung bean noodles.  (don’t soak before frying)




Chicken Divan 


  • 1/2 bag of egg noodles




  • Preheat oven to 350 degrees F (175 degrees C).
  • Place broccoli in the bottom of a 9×13 inch baking dish. Top with the cooked chicken and cooked egg noodles.
  • In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise,lemon juice and curry powder. Pour the mixture over the chicken. Top with Cheddar cheese.
  • Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.





Tamale Pie



  • 1 box corn bread
  • 1 egg
  • 1/3 C milk
  • 1 can creamed corn
  • 1 can green chiles
  • 1 lb ground beef
  • 1 package taco seasoning
  • 2 cups shredded cheese
Optional (but highly recommended) toppings
  • Sour Cream
  • Cilantro
  • Guacamole
  • 1 lime cut into wedges


  • Preheat oven to 400 degrees F.
  • Mix up cornbread mix according to instructions. Gently fold in chiles and creamed corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
  • While cornbread is baking, brown the ground beef drain fat and then add taco seasoning and water according to instructions.
  • Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
  • Let cool for 10-15 minutes before serving with desired toppings.


Photos for your viewing pleasure:

 (That’s beef in the ziploc bag):

I’ve been using Jiffy muffin’s mixes since I was a kid. (A long time)!

Costco size taco seasoning.  We make a lot of tacos in our house.


My after picture won’t load.  Waiting on my IT guy…..  😉




  • Preheat oven to 350 degrees and grease your bundt pan. 
  • Cut all the biscuits into quarters. In a bowl combine your sugars and cinnamon.
  • Dip each biscuit piece into the melted butter and then the cinnamon mixture and place in pan. Do this until no pieces remain.
  • Pour the remaining butter on top of uncooked biscuits.
  • Put pan into the oven for 40 minutes or until top is golden brown. Remove and allow to cool for at least 5 minutes.
  • Put a plate on top of bundt pan and gently flip over. 

Feeling crazy?  Try putting some caramel pieces or chocolate chips in between the biscuits before baking!


Photos for your viewing pleasure:

Everything you will need

Don’t forget to spray your pan

Cut your biscuits












Dip and then dip again


Ready for the remaining butter and then bake!


Cheesy-ass Sausage Potatoes


  • 1 smoked sausage
  • 3 cups diced (and peeled if you are an over achiever) Russet potatoes
  • 1/4 chopped yellow onion
  • 4 tbsp Wondra (okay to use flour if you haven’t found the magic of Wondra yet)
  • 1/4 tsp Paprika
  • 1 Salt & pepper
  • 4 tbsp Butter
  • 2 cup Cheddar cheese, sharp
  • 2 cups Half & half


  • Boil the diced potatoes until soft not mushy.
  • Saute the sausage in a large skillet with 1-2 tbsp of olive oil.
  • In same pan saute your chopped onion until soft.
  • spray a 9×13″ baking dish with cooking spray. Transfer the cooked potatoes, onion and sausage to the prepared casserole dish, stirring just enough to evenly distribute.
  • In the skillet melt the butter and then whisk in the Wondra. Allow it to cook about a minute, whisking constantly. Slowly add in the half and half, 1/4-1/2 cup at a time, whisking constantly until thickened.
  • Stir in the cheese, paprika, and salt & pepper, stirring occasionally until completely melted and the sauce is smooth.
  • Pour cheese sauce evenly over the potatoes and meat.
  • Bake at 350 degrees for 20-25 minutes or until the casserole is golden brown on top.

Pictures if you need them:

Your main ingredients for this simple recipe:

Heating up your sliced sausage and then your onion. (don’t forget to boil your taters)

 Place in your prepared pan.

If you’ve never made cheese sauce before, this is what it looks like.

Ready to bake.

Wet Burritos (as opposed to dry burritos)


2lbs stew meat
1 (20 oz) can mild red enchilada sauce 
2 beef bouillon cubes 
½ can refried beans 
5-7 large flour tortillas 
1-2  cups shredded cheddar cheese (depends on how cheesy you want to be)


  • Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. (Don’t have a crock pot?  Move on to our next delicious recipe)
  • Cover and cook on low for 7-8 hours
  • Take meat mixture and shred using your home mixer or two forks
  • Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top. 
  • Preheat the oven to 375 degrees
  • Lightly grease a 9×13 inch baking dish
  • Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid) sprinkle a layer of cheese. Fold the sides of the burrito in, then roll from the other sides.   Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish 
  • Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also take the quick and easy way out by throwing the burritos into the microwave until the cheese has melted.  (Don’t be lazy, it looks less authentic)
Here are some pictures if you didn’t understand my simple instructions:
Super simple crock pot ingredients.  You can’t fuck this up!


This is a crock pot:



Shredded beef.  I took out without the sauce and shredded.  Add back into the sauce or you will have dry burritos.  


Add your beans, meat and cheese to tortilla.  Yours should look saucier than mine.  I fucked up. 


Roll those bad boys up and place in your baking dish. – smother in sauce and cheese.

Mom’s Banana Bread



  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas mashed
  • 3/4 cup sugar
  • 6 tbs butter melted and cooled
  • 2 large eggs at room temperature and lightly whisked
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup chocolate chips



    • Preheat your oven to 350 degrees. Spray a 9 x 5 inch loaf pan well with cooking spray.
    • In a large bowl, whisk together the flour, baking soda, and salt.
    • In a separate medium bowl or mixer, whisk together the bananas, cooled butter, eggs, sour cream, sugar, and vanilla. 
    • Gently fold the wet ingredients into the dry ingredients.  DON’T over mix.
    • Stir in the chocolate chips.
    • Pour the bread batter into the prepared pan.  Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
  • Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.

Photos (just in case my simple instructions weren’t enough)

9×5 loaf pan and “cooking Spray” 








I LOVE my mixer.  If you have one use it.  If not, the old school hand whisk my friend.  


Now mash your bananas

Go ahead and add all the other stuff to your B-A-N-A-N-A-S (good luck getting that song out of your head).  


The art of “folding”.  You use a plastic spatula and carefully fold that dry stuff into the wet. Add choco chips.


Use your rubber spatula to get all that gooeyness (into your pan)  And I am all for licking the bowl.  If your eggs have salmonella,  I wouldn’t recommend it.