Cranberry Pecan Poppy Seed Chicken Salad

Ingredients:

3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste

Directions:

In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.

In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.

Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.

Wonderful in lettuce wraps!

* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad

Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html

Gluten Free Chicken Fried Steak

Ingredients:

4-6 4-oz Cube Steaks, tenderized
1 C Cornstarch
2 t Garlic Salt
1/4 t Black Pepper
1/2 C Whole Milk
2 Eggs
1/4-1/3 C Peanut Oil
2 1/2 C Whole Milk
4 t Rice Flour
1/2 t Salt
1/2 t Onion Powder
1/2 t Black Pepper

Directions:

In a shallow bowl, combine cornstarch, garlic salt and black pepper.

In another shallow bowl, whisk 1/2 C milk and eggs together until very smooth.

Dip steaks, one at a time, first into cornstarch mixture, then in egg mixture and then back in cornstarch mixture. Repeat with each remaining steak.

In a large, heavy nonstick skillet, heal the oil over medium-high heat. Fry each steak until golden brown, about 4 minutes per side, turning only once.

Remove each steak to plate covered with foil to keep warm as remaining steaks are cooked.

For the gravy, pour off all but 1 T of oil. Retain any brown bits in skillet. Add 2 C milk to skillet and cook over medium-high heat.

Stir rice flour, salt, onion powder and pepper into remaining 1/2 C milk until very smooth. Stir mixture into skillet. Whisk constantly until the mixture thickens, about 7 minutes.

Pour gravy over steaks and serve immediately with mashed root vegetables!

Note: Can also be made with chicken for "Chicken Fried Chicken". Use boneless skinless chicken breasts halves and pound flat with a meat mallet to 1/4-inch thick.

*Adapted from "1000 Gluten-Free Recipes" by Carol Fenster

Sausage and Three Cheeses Quiche

Ingredients:

1 9-inch Pie Crust, store-bought or homemade, uncooked (can be frozen and helps if it is cold prior to filling)
1/2 lb Mild Italian Sausage
1/2 White Onion, diced
Pinch of Salt
1/2 Green Bell Pepper, diced
4 oz Cream Cheese, room temperature
1/2 C Shredded Mozzarella Cheese
3 Eggs
1 C Heavy Whipping Cream
2 T Sour Cream
Pinch of Ground Black Pepper
1/2 C Shredded Parmesan Cheese
Fresh or Dried Parsley

Directions:

Cook and crumble sausage and onion (with a pinch of salt) until sausage is browned. Add green pepper and cook until just tender.

Remove from heat and stir in cream cheese until cheese has melted and been incorporated.

Scoop this mixture into the unbaked pie crust and spread evenly.

Sprinkle mozzarella cheese over meat mixture.

In a small bowl, whisk together eggs, heavy whipping cream, sour cream and pinch of pepper.

Pour egg mixture over meat and cheese mixture. Top with parmesan cheese. Sprinkle with a bit of parsley.

Bake at 350 degrees F for one hour or until done.

Remove from oven and allow to cool ten minutes before slicing and serving.

Yield: 6-8 Servings

Note: If crust begins to get too brown, cover edges with aluminum foil.

* Adapted from https://www.plainchicken.com/2017/03/sausage-and-cream-cheese-quiche.html

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Sticky Garlic Pork Chops

Ingredients:

4 Pork Chops (boneless or bone-in)
1/3 C Brown Sugar
6 Cloves Finely Minced Garlic
1/4 C Rice Vinegar
2 T Asian Fish Sauce
1 T Soy Sauce
1 T Ketchup
1/2 t Black Pepper
2 t Siracha, or to taste
1 t Light Flavored Olive Oil

Directions:

In a small bowl, whisk together brown sugar, garlic, vinegar, fish sauce, soy sauce, ketchup, black pepper and siracha.

In a zip-lock bag or baking dish, place in pork chops and pour over sauce. Toss several times to coat. Marinate in the refrigerator for 1-2 hours. Turn every half hour during marination time.

Remove from refrigerator and scrape off excess marinade. Reserve all marinade.

Brush olive oil in a large non-stick skillet. Place in pork chops and cook over medium heat for about five minutes per side.

Remove pork chops to a plate and scrape all reservered marinade into the pan. Reduce sauce until it thickens to your desired viscocity.

Transfer pork chops back into sauce and reduce heat to medium-low. Toss and baste as needed until pork chops are cooked through or to desired doneness.

Serve with extra sauce on top!

* Adapted from https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html

Bacon Cheeseburger Cauliflower Casserole

Ingredients:

1 Head cauliflower or about 6 C florets
1/3 C Coconut Flour
1/4 t Sea Salt
12 Pieces Bacon
1 1/2 lbs Ground Beef
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
1 t Sea Salt
1/2 t Black Pepper

Sauce:

1 T Butter
1 T Coconut Flour
1 1/2 C Heavy Cream
2 T Prepared Yellow Mustard
8 oz Shredded Cheddar Cheese

 Directions:

In a food processor, pulse cauliflower to desired size (rice size or pulse longer to resemble mashed potatoes when cooked). Remove to a bowl and stir in 1/3 C Coconut Flour and 1/4 t Salt.

Cut bacon into 1-inch long pieces and cook in a large skillet until mostly done. Remove bacon to a bowl and set aside. Retain bacon grease in skillet.

Cook and crumble ground beef in bacon grease until browned. Stir in onion powder, oregano, garlic powder, salt and pepper. Remove to a bowl and set aside.

Preheat oven to 350 degrees F.

In the same skillet on low heat, melt butter and add coconut flour for the sauce. Stir in heavy cream and mustard. Continue to cook on low until sauce thickens.

In a 9x13 casserole pan, spread 1/2 cup of the sauce out in the bottom. Carefully scoop and spread in the cauliflower mixture. Press down to make an even layer. Sprinkle half of the cheese on top of the cauliflower layer. Spread the ground beef over the cheese. Pour the remaining sauce onto the ground beef. Sprinkle on the bacon. Sprinkle on remaining cheese.

Bake for 40-45 minutes. Cover with aluminum foil if bacon starts to get too done.

Yield: 6 Servings

* Adapted from https://www.sugarfreemom.com/recipes/bacon-cheeseburger-cauliflower-casserole/

Creamy Bacon Mushroom Chicken

Ingredients:

4-5 Boneless, Skinless Chicken Thighs

1 T Olive Oil

2 t Italian Seasoning

Salt and Pepper

8 oz White Mushrooms, sliced

8 oz Baby Portabello Mushrooms, quartered

1 lb Bacon

1 C Heavy Cream

1/2 t Salt

1/4 t Pepper

1 t Garlic Powder

1 T Fresh Thyme Leaves (or 1 t Dried Thyme)

Directions:

Preheat oven to 350 degrees. 

Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown. 

Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through. 

While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired. 

When chicken is done cooking, remove from oven and set aside. 

Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme. 

Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through. 

Serve immediately on quinoa cooked in chicken broth. 

Yield: 4-5 Servings

*Adapted from 

https://therecipecritic.com/2016/08/creamy-bacon-mushroom-thyme-chicken/

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Quick Whole Wheat Pizza Crust

Ingredients:

2 1/4 C Whole Wheat Flour

2 1/4 t Active Dry Yeast

1/2 T Sugar

3/4 t Salt

2/3 C 115-120 degree Water

3 T Olive Oil

Directions:

Preheat oven to 425 degrees. 

Grease a standard pizza pan. 

In the bowl of a stand mixer, add 1 C whole wheat flour, yeast, sugar, salt, water and olive oil. 

Mix on low for one minute. Slowly add more flour (1/4 C at a time) until dough begins to form a ball and is slightly sticky. 

Remove from mixer onto floured surface. Knead for several minutes adding flour if needed. 

Roll out with a rolling pin. 

Stretch onto prepared pan. Top with desired toppings. Bake for about 15 minutes. Remove from oven and allow to cool for several minutes before slicing. 

Yield: 6 Slices

* Adapted from http://www.yummyhealthyeasy.com/2014/12/easy-whole-wheat-pizza-dough.html

Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Slow-Cooker Carolina Style Pork

Ingredients:

3 lb Pork Roast

3 T Brown Sugar, divided

1 T Smoked Paprika

1 t Salt

1 t Pepper

1 t Garlic powder

1 Large Onion, sliced

1 C Apple Cider Vinegar

1/4 C Worcestershire Sauce

1/8 t Cayenne Pepper

1/4 t Crushed Red Pepper

1 T Brown Mustard

1 t Ground Mustard

Directions:

Place sliced onions in bottom of slow-cooker. 

In a small bowl, mix together 2 T brown sugar, smoked paprika, salt, pepper and garlic powder. 

Rub spice mixture all over pork roast. 

Place roast on top of onions in slow-cooker. 

In small bowl, mix together remaining brown sugar, apple cider vinegar, Worcestershire, cayenne pepper, crushed red pepper, brown mustard and mustard powder. 

Pour gently over roast. 

Cook on low for eight hours. 

Shred pork with a fork and stir into liquid. Continue cooking another half hour. 

Enjoy on rolls or rice!

* Adapted from http://www.platingpixels.com/carolina-style-slow-cooker-pulled-pork/

Fleskepannekake (Bacon Pancake)

Ingredients:

1 lb Bacon, cooked, bite-size pieces

4 Eggs

1 5/8 C Flour

2 C Milk

1 t Baking Powder

1/2 t Salt

8 oz Jarslberg, grated

3 T Fresh Chives slices

Directions:

Preheat oven to 425 degrees. 

Grease a 9x13 casserole dish. 

Spread bacon in prepared dish. 

Spread Jarlsberg cheese and chives over bacon. 

In a large bowl, combine eggs, flour, milk, baking powder and salt. Mix thoroughly. 

Pour egg mixture over cheese and bacon. 

Bake for 25-30 minutes or until baked through and golden brown.

Yield: 6-8 Servings

(You may also sprinkle cheese and chives over egg mixture instead of over bacon if desired, as shown here.)

*Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Jarlsberg Torsk (Jarlsberg Cod)

Ingredients:

1 lb Cod fillets

1/2 Small leek, thinly sliced

1 T Butter

2 Roma tomatoes

1 Clove garlic, minced

1/2 t Salt

2/3 C Jarlsberg Cheese, grated

1/4 t White pepper

1/3 C Half-and-half

Directions:

Preheat oven to 350 degrees. 

Grease a baking dish with the butter. 

Place cod in baking dish and season with salt, white pepper and garlic. 

Arrange sliced leak and tomato slices over fish. Top with cheese and pour half-and-half carefully over everything. 

Bake about 25 minutes or until fish flakes easily. 

Very good served over rice!

Yield: 3 Servings

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/