Korean Beef and Rice Dinner

beef and rice

Jackie Brown, from Mom on a Mission, has provided two distinct dishes for us to enjoy: Bulgogi Korean Beef and  No Bake Peanut Butter Chocolate Chip Granola Bars. So enjoy a little tasty…and a little tangy.

Conversation Starters

1. What do you think will be the best thing about getting older?

2. Do you feel ready for middle school or high school? Why or why not?

3. What one things makes you excited about what is to come?

Main Dish

My homeland food has just turned Southern! It’s crockin’ and it’s delish’. I’ve taken my original family recipe and made it into a freezer friendly crock pot meal. If you haven’t tried bulgogi, a Korean beef dish, you have got to try this super easy recipe even if you don’t have an Asian hair on your head.

I’m blessed to have this tradition continuing in our family thanks to my wonderful American mother who turned it into a family heritage night.

Look at all that amazing gravy it crocks up with the marinade. Put plenty of it on your brown rice. Grab some chop sticks (even if you have to rubber band them together) and make some family memories with this crock pot meal.

Bulgogi Korean Beef
  1. 2 to 3 pound sirloin tip roast, thinly sliced
  2. 8 Tablespoons sugar
  3. 4 Tablespoons sesame oil
  4. 8 Tablespoons low-sodium soy sauce
  5. 1 bunch green onions, sliced
  6. 4 cloves of garlic, pressed
  7. 4 Tablespoons sesame seed
  8. 2 Tablespoon flour
  9. 1/2 cup water
  1. Combine all marinade ingredients, except water in a gallon size Ziploc bag. Gently knead the marinade with the beef. Freeze or marinate.
  2. Marinate overnight or 24 hours.
  3. Thaw 24 hours and empty contents in crock pot.
  4. Add 1/2 cup water to bag and swish leftover marinade.
  5. Crock pot on low for six hours or frozen eight hours.
  6. Or crock pot on high for three hours if marinated overnight and refrigerated.
  7. Crock pot temperatures vary. Cook until done. Serve with brown rice and chop sticks.
  8. Garnish with additional sliced green onions and sesame seed if desired.
  1. Frugal Meat Tip: Purchase a chuck roast on sale instead of a sirloin tip, crock and shred the beef with two forks at the end.
Susan Merrill http://www.susanme.com/


This has been my staple snack and dessert recipe because it takes me about 10 minutes to make from start to finish. I use my microwave and do not bake them. I have 16 wholesome bars as good as the Quaker brand without any preservatives. I store my pan in the refrigerator unless they disappear too quickly. Plus, they cut nicely into bars after refrigerating. 

No Bake Peanut Butter Chocolate Chip Granola Bars
  1. 2 cups quick or regular oats
  2. 1-1/2 Rice crispy cereal {I use generic}
  3. 3/4 cup natural creamy peanut butter
  4. 1/2 cup honey
  5. 1/4 cup brown sugar
  6. 1 tsp vanilla extract
  7. 1/8 cup mini-chocolate chips
  1. Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang.
  2. In a large microwave safe mixing bowl, combine peanut butter, honey, brown sugar and salt. Heat mixture on HIGH power for 1 minute, remove and stir. Return to microwave and heat on HIGH power 1 minute longer. Remove from microwave, pour in vanilla and whisk mixture for 30 seconds.
  3. Add oats and Rice Krispies to peanut butter mixture and toss well to evenly coat.
  4. Pour mixture into prepared baking dish, firmly press mixture into an even layer with the back of a measuring cup sprayed with cooking spray. Press hard to compact. Wait about 2-3 minutes and sprinkle mini-chocolate chips on top and press again.
  5. Cover with plastic wrap and freeze 10 – 15 minutes or chill in refrigerator 30 minutes. Lift bars from dish using foil or paper overhang and cut into bars or squares. Store in an airtight container in the refrigerator.
Susan Merrill http://www.susanme.com/
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Posted On: February 27, 2015     cat-folder Sunday Suppers 1 Comment


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Are You So Overwhelmed You Can’t Move?



Do you ever feel overwhelmed? Kind of stuck? Like you just can’t move?

I rolled to a stop last year. My list of responsibilities had accumulated so much weight that no matter how hard I pushed to keep it all going, I was losing momentum. I felt so…heavy.

And so I had to stop–not everything. I have a family, after all. But I took inventory and dropped what I could. I couldn’t stop my pacemaker surgery and a heart ablation. I couldn’t stop my daughter’s graduation. I couldn’t stop going to work, cooking, and laundry. But there was a lot I could stop, including blogging.  The last blog that I posted other than Sunday Suppers posts was in September, four months ago. And I confess Libby and my sister, Kathie, helped me with Sunday Suppers.  

This is not the first time in my life that I have put myself under the pile. And I am sure it won’t be the last. I have an optimistic bent that induces me to overcommit. Do you suffer from this malady? It is prone to infect women more then men — and moms most of all. We are excellent multitaskers. So what is just one more thing to do? But when we keep adding one more thing, they become 50 just one more thing to do.

While I haven’t learned to limit my commitments as well as I’d like, I have learned this:

When life feels like a two ton concrete ball that you can’t move no matter

how hard you try–don’t. Stop and just be still. {Tweet This}


It is amazing what happens when I am still.  Sometimes, I am inspired and I see a solution that I missed. Sometimes, it becomes clear to me that I need to make a change and stop something altogether. Sometimes, in the stillness, I am strengthened and discover that I am able to pick up the ball and move it in a way that was impossible before.

When I am still, I stop relying on me and start relying on Him instead. God always has a better plan than I do. 

Sometimes God wants us to be still, so that He can move the ball. 

It’s never too heavy for Him. {Tweet This}


“Be still before the Lord and wait patiently for him.” Psalm 37:7 


How do you get out from under the weight of being overwhelmed?


Posted On: February 26, 2015     cat-folder Lessons I Learned Leave a comment


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Spaghetti Squash and Meatballs Dinner

spaghetti squash and meatballs

Spaghetti and meatballs. Are you visualizing a little Italian restaurant with red and white checkered tablecloths? A flickering candle in an old bottle with colored wax dripping down the side? Or do you picture Lady and The Tramp? 

Either way, we have a fabulous Meatballs with Tomato Sauce recipe for you. The twist: Cheese in the meatballs. And for those chefs in need of a little extra flair, use our Spaghetti Squash recipe to accompany the Meatballs with Tomato Sauce. Delizioso!

Conversation Starters

1. What was the most fun time we ever had together as a family?

2. What makes you laugh and why?

3. Which would you rather play and why? A sport, a game or music?

Main Dish

meatballs with tomato sauce

Meatballs with Tomato Sauce
For the marinara
  1. 4 cloves garlic, minced
  2. 2 tablespoons extra-virgin olive oil
  3. 12 medium tomatoes (6 plum, 6 vine-ripe) chopped
  4. 1 teaspoon sea salt
For the meatballs
  1. 1 1/2 pounds ground beef
  2. 2 tablespoons tomato paste
  3. 1 1/4 cup shredded Pecorino Romano cheese
  4. 1 teaspoon dried Italian seasoning
  5. 1 teaspoon sea salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1/4 cup shredded basil leaves
  1. Place garlic and olive oil in a large sauce pan over medium heat. Cook until garlic begins to sizzle and is fragrant. Add tomatoes and salt. Simmer sauce for 10 minutes.
  2. Place beef, tomato paste, 1 cup cheese, seasoning, salt and pepper in a large bowl. Using your hands, massage the meat until ingredients are incorporated. Form meat into golf-size balls and place on a large baking sheet. When all of the meatballs have been formed, place the meatballs into the simmering sauce. Cook for about 10 minutes, until meatballs are cooked through. Top with basil and remaining cheese. Serve immediately.
Adapted from Deliciously Organic
Adapted from Deliciously Organic
Susan Merrill http://www.susanme.com/
spaghetti squash

Spaghetti Squash
  1. 2 spaghetti squash
  2. Olive oil
  3. Salt and pepper to taste
  1. Preheat oven to 400.
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds in each of the halves of the squash and rub with olive oil. Season each half with salt and pepper. Place Spaghetti Squash face down on a large baking sheet lined with foil. Bake for 35-40 minutes and let cool for 10 minutes. Use a fork to shred the spaghetti squash.
  3. Place Meatballs and Marinara on top of each ½ of squash. Top with grated Parmesan cheese and basil.
Susan Merrill http://www.susanme.com/
Posted On: February 19, 2015     cat-folder Sunday Suppers Leave a comment


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