Spicy Kimchi Tteokbokki

Spicy Kimchi Tteokbokki

Flavorful Simmered Rice Cakes In A Spicy Broth!

Difficulty: Easy

Prep: 15 minutes

Cooking Time: 30 minutes

Ingredients 

12 oz. Korean rice cake sticks

3 tbsp Gochujang paste

1 tbsp Momofuku Chili Crunch

1 tsp grated ginger

1/4 cup Mirin Rice Wine

1 tsp Rice Vinegar

1 tsp Dashi granules

1 tsp sugar

3 cups water or chicken broth

2 cups Kimchi

2 hard boiled eggs

1/4 cup green onions, chopped

Cooking Tools

Medium mixing bowl

Non-stick pan with lid

Directions

Soak rice cake sticks in warm water for 10-15 minutes, then drain.  in a non-stick pan add; water or stock, Gochujang paste, Chili crunch, ginger, rice wine, vinegar, dashi, sugar and cook on low until ingredients have blended and melted, whisk well. Add in the kimchi and rice cake sticks and cook on a medium low simmer with lid on, stir occasionally and reduce liquid and allow to thicken. Cook for 20 minutes then remove lid and add hard boiled eggs the last 10-15 minutes of cooking, coat the eggs in the sauce. Cook's Notes: The rice cakes are chewy but tender like Mochi, does NOT have the texture of pasta. Serve in bowls and garnish with chopped green onions.

Serves 2

Cajun Shrimp Pasta

Cajun Shrimp Pasta
Just a Kick To Your Sauce!
Difficulty: Easy
Prep Time: 30  minutes
Cooking Time: 30 minutes

Ingredients
1 1/2 pounds of raw shrimp (medium) deveined/ tail on
1 box dried Spaghetti noodles
1 green pepper, large dice
1 red onion, large slice
3 garlic cloves, minced
1/2 cup olive oil + drizzle
20 oz. Barilla Vero Gusto Marinara
2 tsp Better Than Bouillon Lobster base
3/4 cup reserved cooked pasta water
1 can stewed tomatoes
1 tbsp sugar
1 tsp dried oregano
1 tsp Cajun seasoning (without salt)
1/2 tsp dried red pepper flakes
1/2 cup white wine
1/2 cup cooked Andouille sausage minced (optional)
minced chives for garnish
salt
pepper

Cooking Tools

Large stock pot

Large deep frying pan

This Pasta Did Not Have The Sausage In It. It Does Taste Better With The Sausage!

Directions
Cook pasta in boiling salted water according to box directions (reserve 3/4 cup water water). In a large frying pan on medium heat, add; olive, green pepper, onions and garlic and saute until slightly tender. Pour in Marinara sauce, stewed tomatoes, lobster base, sugar, dried oregano, Cajun seasoning, pepper flakes, wine, sausage. simmer for 20 minutes before adding shrimp. Cook shrimp for 2 minutes in sauce before tossing in drained cooked pasta. Toss the pasta in the sauce and continue to cook for a minute to full saturate the pasta with the sauce.  Salt and pepper to taste. Add pasta water if the sauce is too thick. Plate pasta and garnish with drizzle of olive oil and minced chives.
Serves 4

Jalapeno & Cheddar Boule

Jalapeno & Cheddar Boule 
Just A Hint Of Heat And Tang Of Cheddar!
Difficulty: Easy
Prep Time: 2 hours
Cooking Time: 45 minutes

Ingredients
2 1/4 cup flour + dusting
1 1/2 packets of fast active yeast
1 cup finely shredded cheddar cheese
1/2 cup jarred jalapeno slices, drained
1 cup warm water
1 tsp sugar
1/2 tsp salt
cooking spray

Cooking Tools

Medium mixing bowl

Parchment lined sheet pan 

Directions
Activate yeast in 1 cup of warm water and sugar in a mixing bowl and let set aside for 15 minutes until bubbly with yeast activation. Pour in flour into yeast and mix, it will be sticky.  Place dough on a floured surface and knead dough ball and start adding the cheddar cheese and jalapeno slices and continue to knead for 5 minutes, use as much flour to create a smooth and not sticky dough. Clean bowl and coat with cooking spray and place dough in the bowl and cover with a towel and place in a warm location for 1 hour. Punch dough down and place on a parchment lined baking sheet and shape the loaf and allow to rise again for 45 minutes. Preheat oven to 425 Degrees F and bake for 45 minutes.
Yields 1 loaf

Buttery Chili Shrimp

Buttery Chili Shrimp
Perfect For A First Course!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 11 minutes

Ingredients
1 lb. head/shell on jumbo shrimp
1/2 stick butter
2 tbsp olive oil
3 cloves garlic, sliced thin
1/2 tsp sweet paprika
1/4 tsp chili powder
1/2 cup cilantro, rough chop
juice of 1 lime
salt

Cooking Tools
Wok/ deep skillet
 

Directions
Rince and dry shrimp.  Melt butter and olive oil in a wok until simmering.  Saute garlic, paprika, chili, powder for a few minutes. Toss in shrimp and cilantro leaves and cook for approximatley for 6-8 minutes, depending on the thickness of the shrimp. Squeeze lime juice the last few seconds of cooking, salt to taste.
Serves 2

Spicy Asian Wings

Spicy Asian Wings
Just In Time For March Madness!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients

1 dozen chicken wings & drumettes

1 tsp garlic powder

1 tsp onion powder

1/2 stick butter

1 cup sweet chili sauce

2 tbsp Sriracha sauce

1 tbsp Gochuchang

1/2 tsp ginger, grated

green onion, chopped for garnish

salt

pepper

Cooking Tools

Sheet pan

Small sauce pan

Medium mixing bowl 

Just Double The Recipe For More Wings!

Directions
Preheat oven to 350 Degrees F.  Place chicken wings on sheet pan and sprinkle with garlic powder, onion powder, salt & pepper.  Toss until evenly coated with seasoning. Bake in the oven for 45 minutes, tossing wings on occasion to brown on all sides.  Melt butter, sweet chili sauce, Sriracha, Gochuchang and ginger.  Heat on low and whisk. Place cooked chicken wings in a mixing bowl, pour sauce on top and toss wings until evenly coated.  Place in serving bowl and garnish with chopped green onions.
Serves 2

Chipotle Black Bean Chili

Chipotle Black Bean Chili
This Recipe Can Be Easily Converted To A Vegetarian Chili!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Cut The Heat With Some Refreshing Margaritas

 

Ingredients
1/2 lb. Chorizo sausage, bulk
1/4 lb. ground beef
4 cups chunky salsa
4 cups  beef stock
1 15 oz. canned black beans, rinsed and drained
1 15 oz. canned pinto beans, rinsed and drained
1 small can, chipotle chili peppers in Adobo sauce
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups potatoes, peeled, diced
1/2 cup corn
1 4 oz. can green chili, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tbsp sugar
salt
pepper
1 avocado, diced (garnish)
cheddar cheese, shredded (garnish)
sour cream (optional)

Cooking Tools
Small mixing bowl
Skillet
Stock Pot

Directions
In a small mixing bowl, add; chorizo sausage and ground beef and mix by using you hands, (no need to add seasoning, the chorizo has plenty of seasoning in them). Make small meatballs and place them on a skillet and brown on all sides, set aside.  In a large stock pot, add; salsa, beef stock, black beans, pinto beans, chipotle peppers, potatoes. onions, green peppers, garlic, corn, chili powder, cumin, dried oregano, sugar, salt and pepper to taste.  Cook over medium-low heat, add chorizo beef meatballs.  Cook uncovered for about 45 minutes to an hour, you want the liquid to reduce some.  Place in serving bowls and garnish with avocado & shredded cheese.
Serves 6