Flavorful marinated strips of fork-tender beef are served with crisp hot onions and peppers in this recipe for Korean Beef Bulgogi.

Bulgogi is one of the most well-known Korean foods and I’ve been making it at home for years now.

I’ve tried some ridiculously complicated recipes over the years with tons of special ingredients and nothing tasted right.

I finally asked my friend, Shinae, if she had a bulgogi recipe for me to try and sure enough, her recipe was perfect!

Korean Beef Bulgogi

Similar to the way that Jap Chae makes my heart go pitterpat, Bulgogi is Sean’s favorite Korean food.

When I first tasted this beef, as it was coming out of the hot skillet, I almost squealed with happiness. I grabbed a fork and ran a bite to Sean’s office for him to try.

We both loved it. Sean followed me back to the kitchen and kept sneaking bites from the waiting bowl as I finished cooking the rest of the meat. I’ve made this a couple of times now and our kids love it every bit as much as we do.

And if you happen to love Korean food as much as my family does, Cheater Korean Beef is the kind of dish that both beginning and experienced cooks need in their life.

Korean Barbecue Sauce is a sweet, tangy, garlicky, slightly spicy sauce. It is a game-changer.

It can go just about anywhere regular barbecue sauce can go but is also wonderful with stir-fries, lettuce wraps, fried rice; this sauce is an instant flavor boost to almost any food.

Bulgogi Sauce Recipe

In typical fashion, I’ve added a little heat to our version. Read more

This Italian Red Wine Roast Beef slowly cooks in the crock-pot creating an unforgettable dinner with almost no effort at all.

This smells absolutely fantastic as it slowly cooks through the day.

Crockpot Roast Beef

I could hardly wait to taste this pot roast the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, served with Baby Red Potatoes and Roasted Green Beans this roast is happily eaten by every member of the family.

I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. This recipe was originally inspired by a recipe I found over at allrecipes.com. I’ve simplified it over time and the whole family enjoys it.

The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.

Red Wine Roast Beef

What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like cabernet or a merlot to fill this roast with delicious flavor. (Not a big wine drinker? I buy these tiny bottles of wine and stash them in the pantry. I use one small bottle each time we make this roast recipe.)

The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.

I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.

Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Chicken and Bean Enchiladas

Oh, how my family loves enchiladas. It’s almost ridiculous how often we make and eat them. Typically we serve them piping hot with tortilla chips on the side to scoop up all the cheesy melted deliciousness.

Nothing beats a gooey cheese pull and these enchiladas don’t disappoint in that department. For the most flavorful cheese in this dish go with sharp cheddar or a Mexican blend.

Mexican blend cheese is worth it for its flavor and melting abilities. It is usually a combination of Monterey Jack, cheddar, Asadero, and Queso which all factor into how well it melts into that creamy, gooey goodness.

Pork, beef, and chicken all work quite well for enchiladas. For this recipe, I use rotisserie chicken – though, in a pinch, canned chicken from the pantry will work as well.

These chicken and bean enchiladas will be scoopable after resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas versus scoop them onto plates.

We typically serve them warm and scoopable with plenty of tortilla chips on the side for scooping the enchiladas.

Refried Bean Enchiladas

While the majority of my enchilada recipes do contain beans, chicken with refried beans is a new variation for us and it’s been a huge hit! The refried beans form a creamy cheesy layer and the flavors work beautifully together.

Canned refried beans are a fantastic, simple hack for these enchiladas. I find that heating them and then slightly smashing or smearing them with a spoon helps to make them spreadabl

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.

Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

1. In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
2. Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturb

Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.

Rusconi’s American Kitchen

Inspired by my years-long love of the truffle mac and cheese at Rusconi’s American Kitchen, this recipe is the result of my nearly begging Chef Michael for the recipe when I knew we were going to be moving away from Arizona.

Luckily, he’s been kind enough to share it and now I can share it with you.

Truffle Mac and Cheese

The Truffle Mac and Cheese has been my #1 favorite menu item at Rusconi’s for about as long as we’ve been eating at the restaurant. I’ve dearly missed it since we moved to Ohio.

As it turns out, with just a handful of traditional macaroni and cheese ingredients, plus a generous splash of truffle oil, you’ll have a whole new pasta at your fingertips.

Just a note about this recipe, this is not a make-ahead dish. I make sure the rest of the meal is ready to go before stirring the sauce together and adding the cooked pasta to it.

You’ll want to serve and enjoy it immediately for the best results. Due to the truffle oil, this recipe will not hold as well as other sauces might. The mac and cheese is fantastic hot off the stove.

The leftovers are still tasty, but they don’t present as well or look as quite as nice. (That said, I always stash any leftovers just for myself in the back of the fridge. They’re delicious reheated as well!)

Truffle Mac and Cheese Ingredients

• small shell pasta or elbows
• kosher salt
• olive oil
• butter
• shallot
• dry white wine
• heavy cream
• shredded San Joaquin gold cheese, or Parmesan
• truffle oil, Read more