Recipes from Damn Delicious

Chungah Rhee has written her first cookbook Damn Delicious. She is the voice behind the popular blog of the same name.

Her fans love her recipes and after trying a few myself, I agree. They are easy, fast but don't require overly processed. pre-made ingredients. 

Recently, I made the Bang Bang Chicken from the book and it was a hit. For those times when you need to get a tasty super easy meal on the table, this is the book for you.

Special thanks to the author and her publisher, Oxmoor Press, for sharing three recipes that are perfect for dinner or food to enjoy while watching a football game. Be sure to enter our giveaway for a chance to win a copy of this title. 

Brown Butter Chocolate Chip Skillet

Serves 6 Prep time: 15 minutes  
Total time: 30 minutes

1 3⁄4  cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
14 tablespoons unsalted butter
1⁄3 cup granulated sugar
1⁄2 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
Ice cream, for serving, optional
Caramel sauce, for serving, optional

Preheat the oven to 375°F. Lightly coat two 5-inch cast-iron skillets with nonstick spray.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through a cheesecloth or fine sieve.

Stir in the remaining 4 tablespoons butter until completely melted. Whisk in the sugars and vanilla until well combined. Whisk in the egg and egg yolk until well combined. Add the flour mixture, beating just until incorporated. Gently fold in the chocolate chips.

Divide the mixture into the prepared skillets. Bake until the edges are golden brown but the center is still moist, 12 to 15 minutes.

Serve immediately, topped with ice cream and drizzled with caramel sauce, if desired.

PER SERVING: CALORIES 633 FAT 37.2g PROTEIN 6g CARB 73g FIBER 3g CHOL 133mg IRON 3mg SODIUM 320mg CALC 31mg

Slow-Cooker French Dip Sandwiches
Serves 8    Prep time: 15 minutes
Total time: 8 hours 20 minutes      

2 cups beef broth
1⁄4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon Sriracha sauce, optional
1 (3-pound) boneless beef chuck roast, trimmed
2 onions, thinly sliced
4 cloves garlic, peeled and left whole
1 bay leaf
8 mini (5-inch) baguettes or sandwich buns, split lengthwise
8 slices provolone cheese, halved

In a large bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, and Sriracha.

Put the chuck roast in a 5- or 6-quart slow cooker. Add the beef broth mixture along with the onions, garlic cloves, and bay leaf.

Cover the slow cooker, and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours.

Preheat the oven to 450°F. Transfer the roast to a cutting board and thinly slice it against the grain, reserving the beef broth mixture. Remove and reserve the onions from the broth mixture, and skim the fat from the surface.

Arrange the baguettes or sandwich buns, cut sides up, on a baking sheet. Bake until the bread is lightly toasted, 2 to 3 minutes.

To serve, fill the baguettes with beef and the reserved onions, if desired. Top with the cheese slices, and return to the oven until the cheese has melted, about 2 minutes more.

Serve immediately with the beef broth mixture for dipping.

PER SERVING: CALORIES 652 FAT 34.3g PROTEIN 51g CARB 33g FIBER 3g CHOL 168mg IRON 5mg SODIUM 755mg CALC 270mg


Hot and Cheesy Corn Dip
Serves 8  Prep time: 10 minutes Total time: 25 minutes  

3 cups corn kernels, frozen (thawed), canned, or roasted
1 (4.5-ounce) can chopped green chiles, drained
1 1⁄2 cups shredded mozzarella cheese
1 cup plain Greek yogurt
1⁄4 cup mayonnaise (see Note)
2 tablespoons chopped fresh cilantro leaves, plus more for garnish, optional
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon dried oregano
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1 Roma tomato, diced
2 green onions, thinly sliced

Preheat the oven to 400°F. Lightly oil a 9-inch baking dish, or coat it with nonstick spray.

In a large bowl, stir together the corn, chiles, 1 cup of the mozzarella, the yogurt, mayonnaise, cilantro, garlic powder, onion powder, and oregano until well combined; season with salt and pepper.

Spread the corn mixture into the prepared baking dish; sprinkle the top with the remaining 1⁄2 cup mozzarella.

Bake until bubbly around the edges, about 15 minutes. Serve immediately, garnished with the tomato, green onions, and additional cilantro, if desired.

Note: Additional Greek yogurt can be substituted for the mayonnaise, if desired.

PER SERVING: CALORIES 170 FAT 9.5g PROTEIN 7g CARB 15g FIBER 1g CHOL 12mg IRON 0mg SODIUM 425mg CALC 124mg

1 Comment

  • vickster  on  9/22/2016 at 5:54 PM

    2 5-inch cast iron skillets for the cookie? Who has those?

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