Poolgogi

A coworker of mine in Boise, ID brought her leftovers of this for lunch one day and gave me a bite. I loved it and asked for the recipe. She knew it off the top of her head and so I jotted it down on a papertowel--which I still have. Time to get it written somewhere a little safer...

Poolgogi
(thanks to Sharon, at SLRMC in Boise, ID!)

1 large or 2 medium pieces of Round Steak
(**ask butcher to put meat through tenderizer about 4 times—it will be almost shredded!)

Marinade:
1 c. soy sauce
½ c. sugar
4 cloves garlic, minced
1 Tblspn. sesame oil
1/3 c. vegetable oil
½ c. minced scallions
1/3 c. toasted sesame seeds

Marinate meat for about 1 ½ hours.
Barbeque (can BBQ on piece of foil, so meat doesn’t fall through grate).
Slice meat in thin strips, across the grain.
Serve over rice.

**I also cook and reduce the marinade to make a sauce to drizzle over meat & rice when serving.
**Serve with stir-fry vegetables for a complete meal.

Strawberry Chicken Salad

I have a few other versions of a strawberry salads that I love, but Marc actually liked this one because it wasn't as sweet as my others. This one has chicken and bleu cheese, making it a bit more "hearty"--it was really, really good!

Strawberry Chicken Salad
(Simple & Delicious, July/Aug 2007)
http://www.tasteofhome.com/recipes/Strawberry-Chicken-Salad-4


5 cups spring mix salad greens
2 cups cubed cooked chicken
1-1/4 cups sliced fresh strawberries
2 medium kiwifruit, peeled and chopped
1 large apple, chopped
1/4 cup crumbled blue cheese
1/3 cup poppy seed salad dressing

In a large bowl, combine the first six ingredients.
Drizzle with dressing; toss to coat. Serve immediately.
Yield: 4 servings.

Basil-Tomato Grilled Cheese

Just ready to try something new, so I pulled this one out of my file. It's kind of like a grilled bruschetta sandwich--yummy! I served it with the Strawberry Chicken Salad (to follow).

Basil-Tomato Grilled Cheese
(Simple & Delicious, July/Aug 2007)
http://www.tasteofhome.com/recipes/Basil-Tomato-Grilled-Cheese

8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder

On four slices of bread, layer cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread.
In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich.
In a small skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.
Yield: 4 servings.