Dinner By Dagny

Not just food, food with flavor

Archive for the month “March, 2013”

Korean Beef

My husband has been on a paleo diet for a little over a month now. I’ve been trying to introduce variety into our dinner options. That said, we have periodically been getting into lulls with chicken or pork. A couple of nights ago I decided that we were going to have something with ground beef. Preferably not chili, or hamburgers or tacos. So I turned to my handy browser and sought out alternatives. I found this recipe for “simple and quick” Korean Beef. It looked easy enough and I had most of the ingredients on hand.


1 lb ground beef

1 red pepper, diced (added by me)

5-6 pepperadew peppers, diced (added by me)

1/4 cup soy sauce

1/4-1/2 cup brown sugar (substituted 1/4 cup honey plus some regular white sugar as I didn’t have brown sugar to desired level of sweetness)

1 tablespoon sesame oil

3 cloves garlic

ginger, crushed red pepper and Adobo to taste (note that the original recipe suggested using fresh ginger. I didn’t have any so I substituted ground ginger)


1. Brown ground meat in large skillet over medium heat in sesame oil

2. Dice peppers and add them

3. Add garlic, soy sauce, sugar/honey and spices

4. Simmer a few minutes to blend

Note: check the level of sauce. If you want more sauce, add additional soy sauce and sugar/honey in same ratio as above



This was tasty. My husband voluntarily ate the leftovers multiple times. I think it was a good way to use ground meat for something a little more creative than chili or tacos.


Chicken Scarpiello

I like the Food Network. I often get inspired by what those chefs are cooking, and continue to be amazed by how bad some people are at cooking. This season’s “Worst Cooks in America” introduced me to Chicken Scarpiello. I mostly followed the recipe on this and it was really good. It definitely hit the make again list, and the flavor to spice was perfectly balanced.


2-3 strips thick cut bacon

2-3 lbs chicken breasts

1 onion

3 garlic cloves

3/4 cup wine (I used leftover Mead – which carmelized the onions perfectly)

1 cup quartered cherry peppers (pepperadews)

1/2 cup hot pepper juice from the jar

1 cup chicken stock (1 used 1/2 cup pan drippings plus 1/2 cup water)

Adobo, Pepper & Oregano to taste


1. Chop bacon in to lardons (little pieces) and cook in large frying pan

2. After about 10 mins, bacon should be crispy. Remove from pan

3. Season chicken with Adobo and pepper

4. Brown chicken breasts on both sides in bacon fat (~5 mins/side)

5. Remove chicken from pan

6. Chop onion and garlic and saute in pan

7. Add wine to deglaze pan. Reduce by half.

8. Add chicken, bacon, cherry peppers, cherry pepper juice, stock and oregano to pot

9. Bring to boil

10. Put in preheated 300 degree oven for 40 minutes (You could simmer on stove for 15 mins per pound or put in oven for 15 mins per pound at 350 degrees. This allowed me to run out on an errand while it was cooking).



Look how rich and delicious that sauce looks! I saved that too.

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