Tag: Side dish

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.

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!!

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!