Chow Down with David and Kori

Yummy Strawberry Pretzel Dessert This dessert was a staple at my house growing up. My mom made it every year for Thanksgiving, but it is amazing anytime of the year!! INGREDIENTS: 1st layer- 2 cups crushed pretzels 3/4 cups melted butter 3 Tbsp sugar 2nd layer- 8 pkg cream cheese; room temperature  1 cup of sugar 8 ounces of cool whip 3rd layer- Two 3 oz or one 6 oz package of strawberry jello 2 cups of boiling water Two 10 oz packages of frozen strawberries, thawed INSTRUCTIONS For the first layer, preheat oven to 400 degrees.  Crush up the pretzels in a food processor or in a bag with a rolling pin, whatever you have. Add pretzels into a 9x13 inch pan along with the 3 Tbsp of sugar and mix up. Melt the butter and add it into the pretzel mixture. Stir until combines and press down into the bottom of the pan. Bake in the oven for 9 to 10 minutes until golden brown. Let it completely cool before mo...

Ham Fried Rice 1 slice of ham steak or diced ham 3 cups of cooked rice 1/2 cup diced onion 1/2 cup diced carrot 1/2 cup fresh or frozen peas 1 clove of minced garlic 1 tsp salt 2 tsp soy sauce sesame oil olive oil INSTRUCTIONS: Cook rice as directed. Dice up carrots and onions. mice up garlic.  Use both oils and oil up a skillet. Just a spin around the pan should be fine. Add onion, carrots, and peas into the skillet and saute. Once the veggies are almost tender, add the garlic  and the diced ham.Cook until fully tender.   Add more oil and dump in rice.  Saute together. Add salt and soy sauce.  In a separate bowl, beat eggs together and dump onto the rice in the pan. Mix to combine and cook, flipping mixture around making sure the egg gets fully cooked. Once browned on all sides it is done. Serve and enjoy!

Egg Foo Yung is one of my favorite Asian dishes. Plus it is very low carb! This is my variation on this yummy dish! Veggie Egg Foo Yung Ingredients: 2 cups of chopped broccoli 1 cup fresh or frozen peas 2 cloves of minced garlic 1 cup of diced onion 1 cup diced or shredded carrots 6 eggs 1 Tbsp +1 tsp soy sauce 2 Tbsp butter Olive oil Sesame oil Gravy: 2 cups of beef stock 2 tsp garlic powder 1 tsp onion powder 1 Tbsp soy sauce 1/4 cup of cold water 3 Tbsp cornstarch salt and pepper to taste INSTRUCTIONS: Chop up the vegetables. Make sure to chop the broccoli up into small pieces . Set the garlic aside. Add both types of into oil and butter into a skillet and heat it up. Add onions, carrots and broccoli into the pan and saute until almost tender. Add peas into the pan and cook for around 1 minute. Add garlic and soy sauce then saute until veggies are tender. (If the pan dries up while cooking just add a...

Buffalo and Korean BBQ Wings Ingredients: 2 bags frozen chicken wings Korean Sauce: 2 Tbsp butter 1/4 cup Go Chu Jang Korean chili sauce 1 Tbsp soy sauce  1 Tbsp minced garlic 2 tsp minced fresh ginger 2 Tbsp honey 2 Tbsp rice wine or water 1 Tbsp rice wine vinegar Optional garnish: Diced jalapeno Diced green onion sesame seeds Buffalo Sauce: 1/2 cup franks red hot sauce 2 Tbsp butter 1 Tbsp brown sugar 1 Tbsp corn syrup 1/4 tsp garlic powder INSTRUCTIONS Thaw wings over night in the fridge. When thawed, heat oven to 350 degrees and put wings onto a baking sheet, Bake for 40 min. When they are done, put onto a paper towel lined plate to get excess liquid off.  Heat oil in a deep fryer or deep pan until ready to fry. Add wings in one at a time, (they will bubble up and splatter a little) and cook until golden brown. Take them out using tongs onto a paper towel lined plat...

In our experience, if you bring this Chili Cheese Dip to a party, you will NEVER bring any leftovers home! CHILI CHEESE DIP INGREDIENTS 2 pkg cream cheese, softened 1 family size can of Stagg Chili (or whatever chili you prefer) 1 Large bag of shredded cheddar cheese Green Onion  Sliced Olives  Preheat oven to 350. In baking sheet (we use a 9x13) smear cream cheese evenly over the bottom of the pan.   Top with the chili (stir chili inside can to begin with so you don't have excess liquid and it is all incorporated) spread chili evenly over the cream cheese.  Top that with enough shredded cheeses to completely cover the chili. On top of cheese add green onion and olives to taste. Bake in 350 degrees oven for 25 to 30 minutes, until cheese is completely melted. Serve warm with Frito Scoops.

Pad Thai Shrimp on Zoodles I selected shrimp for this dish, however you can replace it with any protein you choose. That's why I cook the protein first so the rest of the ingredients don't come in contact with raw meat. Hope you all enjoy, I know we did! Ingredients: Pad Thai Shrimp on Zoodles 3 medium zucchini 2 Tablespoons Olive oil 1pound peeled and de-veined jumbo shrimp 3 cloves garlic minced or crushed 1 red bell pepper julienned 5 green onions long slices of the green end 1 large egg 1 cups bean sprouts 1/2 cup crushed roasted peanuts chopped cilantro for garnish lime wedges Ingredients for the sauce: 4 Tablespoons rice vinegar 4 Tablespoons fish sauce 6 Tablespoons ketchup 2 teaspoons packed brown sugar 1 teaspoon cayenne pepper powder 2 teaspoons chili garlic sauce 1 teaspoon soy sauce Directions: In a mixing bowl stir all sauce ingredients together and set aside. Cut the zucchini into noodles using a spiralizer tool. Hea...

                                                  Spicy Asian Cauliflower Low-Carb Dinner 1 head of Cauliflower 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1/2 tsp paprika 2 cups of panko bread crumbs Sauce: 4 Tbsp Go Chu Jang Hot and Sweet sauce  4 tsp Sriracha sauce 1/2 cup mayo 2 Tbsp honey *OPTIONAL* 1/2 jalapeno 3 stocks green onion Heat oven to 400 degrees and line baking sheet with foil. Cut cauliflower up into florets.   In separate bowl, beat up eggs and then pour onto the cauliflower and stir until coated.  In a paper bag combine panko, salt, pepper, garlic powder and paprika. Add half of the  moistened cauliflower into the bag and shake until covered.  Once covered, remove from bag and put o...