Korean BBQ Pork with Crunchy Wontons

Are you shocked? I’m actually posting a recipe! I figured that since I actually cooked last night AND remembered to snap a few photographs I would share with you all.  I can’t take all the credit though – Brian actually prepped all of the veggies for me.

This is a Pampered Chef recipe featured in the Fall/Winter 2012 Season’s Best Recipe Collection.   It’s also one of our favorites. It’s easy to make, packed full of veggies and it’s easy to change up if needed.

The recipe does call for a Pampered Chef BBQ sauce (Korean BBQ Sauce) but I have actually never used that sauce when I’ve made it – so maybe I should just call it BBQ Pork with Crunchy Won tons? It’s up to you.


16 Square won ton wrappers (3 in/7.5 cm)

1 jalapeno pepper, seeded

2 medium carrots, peeled (I use 3-4 to bump up the veggie content)

1 large red bell pepper

1 medium onion

1 pork tenderloin – about 1 pound, trimmed

3 garlic cloves

1 1/2 TBSP canola oil, divided (I used olive oil)

1 cup Snow Peas, trimmed (I don’t trim them, I throw them in the pan just as they are)

3 Green Onions (I use 4-6)

1/2 cup Korean BBQ Sauce (I use whatever I have on hand, Masterpiece, Sweet Baby Rays, homemade – use whatever you want! and I usually use closer to a cup of sauce)

1/4 cup Apple Jelly (I like the jelly that has actual chunks of apple in it – I think it’s a Smuckers brand)

Additional sliced green onion for garnish (optional)


1. Stack won tons and cut them into 1/4 inch strips. Separate strips and place in Small Ridged Baker (honestly I think any piece of stoneware will work – but I did use my small ridged baker)  Lightly Spray with canola oil and toss to coat – don’t skip tossing them!

2. Microwave strips, uncovered, on High for 3-5 minutes or until they begin to brown, stirring at the end of ever minute (don’t skip! they will burn!) Spread strips over parchment paper to cool.

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3. Coarsely chop jalapeno using a food chopper (I actually chop them pretty fine). Cut carrots lengthwise into quarters then crosswise into thirds (basically cut into thinner strips)

4. Cut off top of bell pepper and scoop out seeds. Cut into bite size pieces.  Wedge onion into 5 chunks, then slice in half.

5. Slice pork lengthwise into four strips. Cut strips crosswise into 1/4 inch pieces (basically bite size) Mix pork and pressed garlic in a bowl until meat is covered with garlic. You could do this step earlier in the day for a stronger garlic taste if wanted.

6. Heat 1 TBSP oil in large skillet over medium-high heat for 1-3 minutes or until shimmering.

7. Cook pork without stirring for 3-5 minutes or until browned. Stir pork and cook 1-2 minutes; remove from skillet.

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8. Add remaining 1/2 TBSP oil to skillet. Add all vegetables, cook and  and stir 2-4 minutes or until crisp-tender (don’t over cook!)  I love all the bright colors in the pan – isn’t it pretty?

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9. Stir in pork, BBQ sauce and jelly. Cook 1-3 minutes or until heated through.

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10. Divide won ton strips among serving plates and top with pork mixture.  Garnish with additional sliced green onion if desired. I like to actually serve this over rice – it makes it go farther, and it’s filling. When I serve over rice, the won ton wrappers go on top (pictured below)

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To change it up:

Instead of carrots use parsnips.  Instead of peas, use green beans.  Instead of pork use boneless skinless chicken breasts cut into thin strips.

This recipe costs around $2 per serving and is heart healthy.  It serves 6 people (without the rice)

Please let me know how you enjoy this recipe!

Make it a GRATE day!



Fall Apart, Melt In Your Mouth…..RIBS!

When I was little I remember making the decision to NEVER eat ribs again. They were SUPER messy and very hard to eat. You had to chew on bones to get the meat off….all around it was a horrible horrible mess and something I just never wanted to do again.  I was probably about 5-7 years old at the time. I kept that promise until the year 2013 when ribs went on sale at our local grocery store.  Now you have to know that my husband very much enjoys ribs, but I had never made them for him, and had no plans to ever do so.  But for some odd reason, and knowing they were on sale for an amazing price, I bought some.  I brought them home and put them in the freezer, because I had NO CLUE what to do with them!

A few weeks later I came across a recipe that looked easy enough so I thawed the ribs out.  They take about 4 hours of low slow cooking so my house smelled AMAZING all afternoon and I couldn’t wait until Brian got home for dinner.   I took these out of the oven and they basically fell apart as I tried to lift them from the foil lined pan to a dinner plate. I didn’t know ribs could be so moist and that the meat could fall off the bones like it did.  TOTAL GAME CHANGER for me!  I was now a HUGE fan of RIBS!

So now I’m sharing that amazing recipe with you!!


I didn’t change anything with the recipe except I used Sweet Baby Ray’s BBQ Sauce instead of making my own.  Trust me, you will WANT to try this, and SOON!  The only direction that I didn’t follow was to remove the membrane from the back of the ribs. I have no clue what the membrane is or what it looked like, so it stayed.  Brian couldn’t tell the difference – so I guess we’re ok!

I made up 2 batches at once:


I loved mixing up my spices. I know exactly what’s going into that rub and I can change it if I want to!




I like using a fork to mix the spices and the brown sugar together. But you could place it all in a sealed container or a plastic bag with a zipper and shake it up if you want to.




Here is the trick – LINE THAT PAN WITH FOIL! And LOTS of it! The foil will catch all the drippings and hopefully leave you with a pan that’s pretty easy to clean up.  When you go to cover the ribs with foil later on – you will again want to use a bunch of foil to keep that moisture in the meat – just plan on using a whole roll of foil, I won’t tell.





Rub that seasoning into the ribs, you want a nice coat!



This time I covered the ribs the entire time – I won’t do that next time. Follow the original recipe – it’s amazing!



This is at the half way mark – don’t they look amazing?  Resist the urge to lick them right now. Wait, it will be worth it.



The final product! YUM!




Look at how that bone just fell right out of the meat…this is how ribs should look!



I did use a flipper to get my husbands portion to his plate.




These are the clean bones. No meat left on them, no work at getting the meat off of them, it simply FALLS OFF!


I really do hope you go and try this recipe – it’s amazing and you will NOT be sorry!  Just remember – DO NOT OVER COOK THEM!

Make it a GRATE day!



PS – Have you followed me on Facebok yet? You haven’t? What are you waiting for?