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2020-09-05 07:00:00

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There are only a few hours left to help out families affected by the COVID-19 crisis. Gifts made today will be matched.

#GivingTuesdayNow is almost over. Only a few hours left to help our families affected by the COVID-19 crisis. Gifts made today will be matched up to $50,000 thanks to the generosity of a dedicated group of employees at William Blair and its matching gifts program.

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Brighter Futures..

begin with you, help Chicago’s children by donating to Mercy Home!

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It Begins With You

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“Noshing with Nyah”: BBQ

“Noshing with Nyah”: BBQ

Noshing with Nyah BBQ creation

Nothing screams summer more than BBQ! In this three-part series of “Noshing with Nyah,” co-worker Nyah grilled a mouthwatering meal at the Walsh Girls Campus.

The BBQ-inspired dish included Korean BBQ Short Rib Tacos with Kale Slaw and Corn on the Cob with Scallion Butter. Recipes below!


Korean BBQ Short Rib Tacos

Ingredients:

  • 1 lb Korean style short ribs (cut 1/4-inch thick and 3-4-inch long)
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar (packed)
  • 2 cloves garlic (peeled and sliced)
  • 2 tbsp ginger (grated)
  • 1/3 cup mirin (rice wine)
  • 2 tbsp sambal
  • 1/2 lime (juiced)
  • 4 corn tortillas

Directions:

  1. In a large bowl, add the soy sauce, brown sugar, mirin and whisk to combine.
  2. Submerge the short ribs in the soy sauce mixture and allow to marinate for at least 2 hours in the refrigerator.
  3. Preheat a grill or grill pan over high heat.
  4. Remove the beef short ribs from the soy sauce marinade and season with salt and pepper.
  5. Drizzle with olive oil and place on the grill to cook until deeply charred on both sides, about 1-1 1/2 minutes per side.
  6. Remove to a cutting board and cut into 1/2-inch thick strips. Assemble.

Kale Slaw

Ingredients:

  • 1 fresh squeezed lime
  • 1 1/2 tbsp olive oil
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 1 bag chopped kale salad kit
  • 1 small red bell pepper, sliced thin (grilled)
  • 1/3 bunch chopped cilantro
  • Salt and pepper, to taste

Directions:

  1. In a small bowl, combine the lime juice, olive oil, sugar, ground cumin and sea salt. Whisk and set aside.
  2. In a large bowl, combine the kale salad kit, red bell pepper and chopped cilantro. Mix until all of the ingredients are evenly distributed.
  3. Re-whisk the dressing, then pour over the vegetables and stir to coat evenly. Season to taste with pepper.
  4. Cover bowl with plastic wrap.
  5. Transfer to the refrigerator and let chill for 15–20 minutes.

Scallion Butter

Ingredients:

  • 1 stick butter
  • 2 scallion stalks (diced)
  • 2 tsp garlic powder pepper to taste

Directions

  1. Combine all ingredients in a small bowl.
  2. Serve on top of corn immediately.

Thanks to our Manager of Food Service Operations Nyah Griffin, who is also a former resident of Mercy Home, for these delicious recipes and for always making sure our kids have nutritious meals!

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