Category: Sides

Korean Potato Salad (Gamja Salad)

Ingredients

  • 3 Medium Russet Potatoes
  • 3 Hard Boiled Eggs
  • 1/2 Cup Uncooked Macaroni
  • 11 oz Canned Sweet Corn
  • 1/2 Cup English Cucumber – Halved, seeded, sliced
  • 1/3 Cup Carrots – Shredded
  • 1/2 Cup Kewpie Mayonnaise
  • 2 Tbs Mustard
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Onion Powder

Directions

  1. Make your eggs. Place the eggs in a small pot, fill with cold water, about 1 inch above the eggs. Bring to a rolling bowl over medium-high heat. Once boiling, cover, turn off the heat and leave for 11 minutes. When the eggs are done, put them in ice water, and let them sit for at least 14 minutes. Peel the eggs and remove the egg yolks from the whites. Chop the whites and set aside, place the yolks in a bag and put in the freezer to shave as a garnish.
  2. Make your macaroni. Bring a small pot of salted water to a boil and cook the macaroni for 8 to 10 minutes, or according to the package instructions. Drain the macaroni and set aside.
  3. Make your potatoes. Peel the russet potatoes and cut them into 1.5 inch pieces. Place them in a large pot and cover the potatoes with water, at least 1 inch above the potatoes. Bring the pot to a boil and boil the potatoes for 15 to 20 minutes. Checking the doneness of the potatoes often. Once tender, drain the potatoes, and let them sit for 5 minutes to cool slightly.
  4. After the potatoes have cooled slightly, place in a large bowl and mash the potatoes. While mashing, add the sugar, salt, white pepper, and onion powder.
  5. Add the kewpie mayo, mustard, chopped eggs, corn (drained), cucumber, carrots, and macaroni. Mix well and place in the refrigerator to cool.
  6. After about 2 hours, taste and adjust seasonings as needed. Serve chilled or at room temperature.
  7. Top with shaved egg yolk.

Egg Soufflé (Gyeranjjim)

Ingredients

  • 4 Eggs
  • 1 Green Onion – Chopped
  • 1 Cup Chicken Broth
  • 1/8 tsp Fish Sauce
  • Pinch of Salt
  • Pinch of Korean Red Pepper Flakes

Directions

  1. In a large bowl, beat the eggs well. Add the remaining ingredient and mix again.
  2. Pour the egg mixture into a small earthenware pot and place on the stove over medium-low heat. Cover and let it cook for 12 to 14 minutes.
  3. Remove from the heat and top with the remaining chopped green onions and a pinch of Korean red pepper flakes.

Crispy Smashed Loaded Potato Salad

Ingredients

  • 1 1/2 lbs Small Russet Potatoes
  • 8 Bacon Strips
  • 4 Oz Block of Cheddar Cheese – Freshly Shredded
  • 8 Oz sour Cream
  • 1/2 Packet Ranch Dip Mix
  • 1/4 tsp Cayenne
  • Olive Oil Spray/Cooking Spray
  • Salt
  • Ground Black Pepper

Directions

  1. In a small bowl, mix the sour cream and Ranch mix well. Cover and refrigerate.
  2. Boil the small potatoes in salted water until tender, about 15 to 20 minutes.
  3. Preheat the oven to 400 degrees (F).
  4. On an aluminum foil lined baking sheet, spray the olive oil or cooking spray.
  5. Drain the cooked potatoes and let them sit for 5 minutes to cool.
  6. Spray the bottom of a cup, spatula, or whatever you will use to smash the potatoes.
  7. Lay the potatoes out on the baking pan and smash them gently. Season with salt and black pepper.
  8. Cook the potatoes for 40 minutes, flip them just after half-way and season again to ensure they get crispy.
  9. While the potatoes are baking, cook the bacon on an aluminum foil lined baking pan for 18 to 22 minutes. Until crispy.
  10. Break the potatoes and bacon into small pieces.
  11. In a large bowl, mix the potatoes, bacon, cheddar cheese, sour cream/ranch mix, and cayenne.
  12. Place in a serving bowl and serve.

Jalapeño Cheddar Cornbread

Ingredients

  • 1 Package Cornbread Baking Mix
  • 1/2 Cup Milk
  • 1/2 Cup Creamed Sweet Corn
  • 1/3 Cup Unsalted Butter – Melted
  • 1 Egg
  • 1 Cup Shredded Mild Cheddar Cheese
  • 1/4 Cup Jalapeños – Seeded and Diced

Directions

  1. Pre-heat your oven to 375 degrees (F).
  2. In a large bowl combine all of the ingredients except the cheese and jalapeños. Mix well with a whisk until relatively smooth.
  3. Fold in the cheese and jalapeños.
  4. Spray an 8 x 8 square pan, or an 8 to 9 inch circular pan, and pour the cornbread mixture into the pan.
  5. Let it sit for 2 to 3 minutes to set before placing in the oven.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. The corn bread is ready to be removed from the oven when a toothpick or the end of a knife inserted in the center of the pan comes out clean.
  8. Slice and enjoy.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Mexican Rice

Ingredients

  • 2 Tbs Neutral Oil (Vegetable or Canola)
  • 1 Cup Uncooked White Rice – Long Grain
  • 1/2 Tsp Dried Mexican Oregano
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Ground Black Pepper
  • 8 Oz Crushed Tomatos
  • 1 2/3 Cups Chicken Broth

Directions

  1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
  2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 25 minutes, stirring every 7 to 9 minutes. Continue until all of the liquid has been completely absorbed.
  3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
  4. Serve and enjoy!!

Bacon Wrapped Country Club Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Bacon
  • Egg Salad
  • Pickle Spear (optional)

Directions

  1. Prepare your egg salad.
  2. Using tooth picks on each end, wrap your hot dogs with bacon.
  3. Preheat your air fryer or oven to 400 F degrees.
  4. Cook your hot dogs in the air fryer for 18 to 20 minutes at 400 F degrees. Check periodically after 10 minutes and cook to the doneness you prefer for the bacon. If using an oven, cook at 400 F degrees for 18 to 20 minutes. Check periodically after 14 minutes and cook to the doneness you prefer for the bacon. Note: You can also cook it on a grill but cook time will vary based on the heat of the grill and placement on the grill.
  5. Assemble the hot dog: hot dog bun, bacon wrapped hot dog, egg salad, and pickle spear (optional). You can add a little mustard on top if preferred.

Hawaiian Mac Salad

Ingredients

  • 16 oz Elbow macaroni
  • 2 Tbs Apple Cider Vinegar
  • 2 1/2 Cups Mayo (Best Foods or Hellman only)
  • 1/4 Cup Milk
  • 2 Medium Carrots – peeled and grated
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Ground White Pepper
  • 1/2 Tsp Onion powder

Directions

  1. Cook the elbow macaroni according to the directions for the product.
  2. In a medium sized bowl, mix the mayo, milk, and sugar with a whisk to combine.
  3. Using a grater, grate the peeled carrots on with the small size of the grater. Place to the side.
  4. Drain the macaroni in a colander and shake to remove the excess water from the macaroni.
  5. Place the drained macaroni in a large bowl, add the apple cider vinegar, and mix well with a large spoon.
  6. Add the grated carrots to the macaroni and mix well again to incorporate. Let the mixture sit for 10 minutes.
  7. Add the mayo mix and combine well with a large spoon. Add the salt, white pepper, and onion powder and mix thoroughly for the last time.
  8. Place the mac salad in a container and refrigerate for at least 6 hours, overnight is best. Serve and enjoy.

Roasted Buffalo Cauliflower

Ingredients

  • 1 head Cauliflower
  • 1/2 Cup Buffalo sauce
  • 2 Tsp Olive oil
  • Salt
  • Ground black pepper
  • Buttermilk Ranch

Directions

  1. Pre-heat your oven to 425 degrees (F).
  2. Remove the core of the cauliflower and cut into florets.
  3. Place the florets in a medium-sized bowl and add the olive oil. Season with a pinch of salt and black pepper and toss to combine.
  4. Transfer the seasoned cauliflower onto an aluminum foil lined baking pan and roast in the oven for 15 to 17 minutes.
  5. Pull the cauliflower out of the oven, place back into the bowl and toss with the buffalo sauce.
  6. Place the buffalo cauliflower back on the baking pan and cook for an additional 5 minutes.
  7. Remove the roasted buffalo cauliflower and serve with Buttermilk Ranch or the sauce of your choice. Enjoy!

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!