This recipe is one of Dan Pashman’s 5 Sleeper Hits from his cookbook, Anything’s Pastable. Dan doesn’t have favorites but this sleeper hit is one he says he will be making in his own home for years to come. With that kind of comment I just had to make this play on Italian Tortellini en … Continue reading
If you love kimchi in a grilled cheese or macaroni and cheese you will enjoy this recipe. Well, I certainly did and see my links to recipes below. This Korean pickled vegetable loves being paired with cheese and is delicious in this spicy bread. Be sure to chop the kimchi very small or you might … Continue reading
I realize that this recipe will not appeal to everyone. But for me, it’s a triple whammy with the green cabbage providing bulk and flavor, kimchi which is made from fermented cabbage and usually with a kick and SPAM brings saltiness (I do prefer the lower sodium variety). I don’t eat SPAM very often unless … Continue reading
Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, … Continue reading
I first made a Kimchi and Cheddar omelet back in 2021 from Alison Roman’s “Dining in Cookbook.” See https://cookingwithauntjuju.com/?s=kimchi+and+cheddar+omelette&submit=Search. Recently, NYT Cooking posted another version by different authors and the syrup got my attention so I decided to give it a try. As the author states “there is a delicate balance of flavors – sweet, … Continue reading
Lettuce wraps are a good choice for a “sandwich” by avoiding the carbs of bread (healthier) and you can fill them with all kinds of ingredients. They are good to make year round, they are usually quite simple and the ingredients can be made ahead of time and assembled when you are ready to eat … Continue reading
If you’re looking for a quick meal and you love shrimp and kimchi, a classic Korean fermented vegetable, then this recipe is for you. These are ingredients I always have on hand – shrimp in the freezer and kimchi in cans I purchase online. I’ve tried a few kimchi varieties and finally found one I … Continue reading
I am continously amazed at how good kimchi recipes are and how easy this condiment is to use. These kimchi quesadillas are exceptional and really hit the tastebuds in a very good way. Crusty tortilla with a layer of kimchi sandwiched in between two layers of a great melting cheese, Oaxaca. A creamy sour cream … Continue reading
I’ve been making my Mom’s version of Sloppy Joes for a very long time and often kicked it up with some onions (occasionally peppers), added Guy Fieri’s onion straws and reduced some of the salt and sugar. Gochujang is a favorite condiment and provides the heat in these Sloppy Joes. There are different versions of … Continue reading
Beans are an important part of my diet and I am especially fond of black beans. Normally, I like to eat them in a soup or chili, addition to a salad, quesadillas, or tacos. This recipe sounded perfect to go with some kimchi rice I had previously made. I am trying to have more “meatless” … Continue reading