Butter Chicken Miso Ramen

Ramen is really one of the most amazing things ever created. Yes, the instant stuff is good, but the homemade ramen is even more amazing. There's just something about homemade broth that makes it extra special. Some miso adds depth, while butter adds richness. All this topped with a soft boiled egg makes for an amazing meal.

Unfortunately, when I made this, I didn't have ramen noodles. I prefer to use the frozen or refrigerated noodles for this. I couldn't find it, so I resorted to dry egg noodles. Unfortunately, I chose some that were on the thin side. It was still delicious, but some fresh ramen noodles would have been best. I recommend splurging on the good stuff, not the instant noodle. I am planning on making ramen noodles at some point, but haven't found the time yet. I'll let you all know whether or not it's worth the time.

 

We all love instant ramen, but this recipe is something great. Even though it does take some serious time, it is another league or noodles. I highly recommend taking the time, at least once. I made this for myself when I was sick (I know, a bold move for being sick), and it was the most comforting thing I could have eaten. The best part was that I didn't have to leave home to eat it. 

Butter Chicken Miso Ramen (serves 4)
1 Chicken Breast
6 cups Water
1/2 tsp Salt
2 tbsp Garlic
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sesame Oil
2 tbsp Miso
4 bunches Frozen Ramen Noodles
2 Bok Choy
1 can Corn
4 Eggs
2 tbsp Butter 
Scallion

1. Boil chicken breast in a medium-large pot with water, salt, and garlic. Once it comes to a boil, let it simmer covered for 4 hours. Add water as needed to replace the evaporated water.
2. As the broth boils, use a small strainer or a spoon to strain out the foam that forms so that you can have a smooth, clear broth.
3. After the stock has cooked, remove the chicken and allow to cool. Do not get rid of the broth. Then, use your hands to shred the chicken. Lightly salt and set aside.
4. Add the soy sauce, mirin, sesame oil, and miso to the broth. Allow to boil and incorporate to a smooth soup. Keep hot.
5. In another pot, cook the ramen noodles until tender. Strain and cool slightly by rinsing the noodles. Separate into bowls.
6. Boil water in a pot. Once it boils, add the eggs into the pot gently. Allow to cook for 5 minutes. 
7. While you wait for your eggs, rinse and chop up bok choy. In a small saute pan, cook until just slightly tender.
8. Once the eggs are cooked, cool them quickly in cold water. Peel the eggs and set aside. Be very gentle, the yolk will be soft and runny, so you want to make sure you don't break the egg.
9. Pour your hot broth over the noodles. Add your bok choy, chicken, a big spoonful of corn, and a slice of butter. Top the bowl with your egg.
10. Garnish with scallion and sesame seeds and serve immediately.

This may not be a lazy day, quick recipe, but it's worth the work! The other great part of this recipe, is that it's affordable. I had most of this already in my house, and one chicken breast can feed the family. It's a simple grocery trip, with great results. I hope you can enjoy it as much as I did!

Southern Style Sausage Gravy

I wasn't a huge fan of sausage gravy until I went to a brunch place in Atlanta called Homegrown a couple of years ago. If you're local, you should definitely head there. They have this decadent platter with a flaky biscuit, crispy fried chicken, and a generous portion of this heavenly gravy. It actually sounds like a near-disaster for me, with all those things touching (if you don't know me, I am not a fan of food touching if they're not supposed to be). But, once I tried it, I realized that you really can't have a chicken biscuit without some sausage gravy.

Now, I dont really understand how biscuits can be served alone. I can't imagine a biscuit without gravy... It may be a southern thing, but it is so delightful, and anyone who hasn't tried it is missing out. It's not the most appetizing or pretty thing, since it's gravy with sausage chunks, but it completes any brunch.

I had to make it a priority to try creating this treat! Lucky for me and you, sausage gravy is extremely easy to make at home!

Sausage Gravy (makes about 1 qt)
5 oz Ground Pork Sausage
3 tbsp Flour
1 cup Milk
2 tbsp Maple Syrup
Salt
Pepper

1. In a frying pan or cast iron skillet, brown the sausage. Cook about 90% of the way.
2. Add the flour to the sausage that has browned, and then add the milk.
3. Allow the mixture to thicken slightly. Then, add maple syrup and salt and pepper to taste.
4. Mix thoroughly and remove from the heat.
5. You can serve immediately, or store in the fridge for up to a week.

I love to have this gravy with a biscuit (recipe here) and a perfect sunny side egg (recipe here). You really have to try this. The runny yolks and gravy make for the richest breakfast you can enjoy in the south!

One Pan Mac and Cheese

Growing up, I was an extremely picky eater. I hated to see anything green in my food. One of the few things that I would eat (and could eat every. single. day.) was mac and cheese. It's still one of my favorite foods... and I could still probably eat it every day (but it would not be very good for my health...)

I recently figured out a way to make mac and cheese easier. In the past, I had been making a roux to make the sauce and boiling the pasta separately. This is probably the easiest mac and cheese recipe you'll come across- and it doesn't come with a neon orange powder. 

One Pan Macaroni and Cheese (Makes 4 servings)

1/2 box Macaroni Noodles

2 cups Water

1/2 cup Milk
2 tbsp Butter
2 oz Sharp Cheddar Cheese
2 slices American Cheese
Shaved Pecorino Cheese
Salt 

Pepper 

Garlic Powder

1. In a large saute pan, bring the noodles and water to a boil.

2. Once it boils for about 2 minutes, add the milk and butter. 

3. When the noodles become about 75% cooked (try one), add the cheese in. Chop up the cheddar, and shave the pecorino with a vegetable peeler. You can shave about 10-12 pieces. Add more if you wish!

4. Mix the cheese into the mixture, and then add seasoning to taste. Pecorino is salty, so you can add less salt than you normally would. 

5. Continue to mix the mac and cheese until the sauce thickens. You don't need to add any flour, because the starch from the pasta will help to thicken the sauce. 

6. Add more milk if the noodles become too dry. Once you get the right consistency and the noodles are done cooking, serve!

This is one of the simplest recipes you will come across, and it will be done in just over 20 minutes! Perfect way to enjoy comfort food made with love and cheese (although they're basically the same thing) Thanks for reading! :)

Stuffed Shrimp

Stuffed shrimp is a fun, flavorful way to spice up your dinner (or lunch). Not only is it pretty, it's simple to make and takes less than half an hour! It's a perfect quick dinner item, or a great appetizer for a potluck.

I prepared the shrimp as a bowl. It's a great lunch item, and the avocado is a perfect way to complete the dish. The creaminess of the avocado compliments the tangy shrimp superbly. Rice is a necessity with this dish- I can't imagine eating it without it. The rice balances the saltiness from the shrimp and just adds another dimension of flavor.

Stuffed Shrimp (Makes 20 shrimp)
1 lb Large Shrimp
1/2 cup Shredded Mozzarella Cheese
4 sticks Imitation Crab Meat
1/4 cup Masago
1/4 cup Mayonnaise
3 Green Onions
Salt
Pepper
Garlic Powder

1. Peel, devein, and clean shrimp.
2. Cut the back of the shrimp toward the belly to butterfly the shrimp. ensure that the halves stay intact.
3. Lay the shrimp out onto a sheet pan and preheat your oven to 350 degrees F.
4. Chop green onions and imitation crab meat into about 1/4 inch pieces. Place into a bowl with masago, mayonnaise, and mozzarella cheese.
5. Season the mixture with salt, pepper, and garlic powder to taste.
6. Generously spoon the mixture onto the shrimp, making sure the portions are even.
7. Bake for 15-20 minutes, until the shrimp is completely cooked.

If you are a rare person who doesn't like shrimp, you can put the stuffing on any fish to bake. It's great on salmon. Another alternative is to bake the stuffing in a casserole dish and mix the stuffing with rice. It is amazing!

Korean Vegetable and Rice Porridge (죽)

죽 (Jook) is one of my favorite foods. It's a simple, comforting korean-style rice porridge. Whenever I was sick, my mom would always make it for me. It's the perfect food to get over being sick, but is great for whenever you want something plain but flavorful. It's very simple to make- you only need one pot! 

Korean Vegetable and Rice Porridge (Makes 2-3 servings)
1 cup Cooked Short Grain Rice
2 cups Water
1 tsp Beef, Dashi, or Vegetable Bullion
1 tsp Salt
1 tsp Sesame Oil
1/4 tsp Pepper
1/2 tsp Garlic Powder
1 Carrot
1 Scallion
1 Egg 
1tsp Roasted Sesame Seeds

1. Place cooked rice and water in a pot and add all of the seasoning. 
2. Finely dice the carrot and scallion. You only need a handful of each. 
3. Add the carrot and scallion to the pot and then bring it to a boil. 
4. Stir occasionally to prevent burning, and cook until about a third of the moisture is left. 
5. Add the egg and stir quickly so that the egg gets mixed into the porridge. Remove from heat.
6. Pour into serving bowls and then garnish with sesame seeds. 

The porridge is best served immediately, so that a film doesn't develop. I like to eat it with a little kimchi. The spicy and sour flavor provides a wonderful contrast to the simple flavor of the porridge. 

If you want, you can add chicken as well. If you are using uncooked rice, add another 1.5 cups of water so that the rice will cook through completely. If you do not want to add the egg, simply reduce the mixture further, so that the moisture will evaporate out, creating a thick porridge.

If you have a friend who's sick, make them some! It'll definitely make them feel better :)

Bacon Cheddar Biscuits

Biscuits are the epitome of soul food. These biscuits are flaky and delicious. Have them with a little bit of honey for a perfect balance of sweet, salty, and savory.

Bacon Cheddar Biscuits (Makes 12 Biscuits)

1 stick Butter

2 tbsp Sugar

1/4 tsp Salt

10.5 oz Self Rising Flour

8oz Buttermilk

2 oz Sharp Cheddar Cheese

2 strips Bacon

1/2 stick butter, for brushing 

1. Preheat oven to 400 degrees F

2. Cut butter into small 1/2 inch cubes. 

3. Place the flour, sugar, and salt in a bowl with the butter. 

4. Separate all of the cubes and flatten them each between your fingers. 

5. Once the butter is flattened, rub the mixture between your fingers until the butter flakes become small, about pea sized. 

6. Cook the bacon in a frying pan and slice it to small pieces.

7. Mix the bacon bits and cheese into the biscuit mix. 

8. Add the buttermilk and mix until it comes together.

9. Turn the dough over onto the table and fold over itself a couple of times. 

10. Form into a 6x8 inch rectangle and cut with a knife into 12- 2x2 inch squares 

11. Place the biscuits onto a baking sheet and bake for about 20-25 minutes. 

12. Melt butter. 

13. Once the biscuits are golden and the centers are baked through, remove from the oven and brush thoroughly with butter. Serve warm. 

Sorry for the late post! It has been an extremely busy weekend. I will be back again Sunday night 10pm! Until then, enjoy some yummy soul food- delicious biscuits! Also, happy St. Patrick's Day!

Roasted Barley Tea Cookies

My mom sent me a care package the other day, filled with lots of delicious snacks and barley tea! Roasted Barley tea is a Korean drink. It's similar to water, but has a more earthy, smoky flavor. It's a more interesting way to drink water (I think!).

I used this smoky tea to make so delicious, simple shortbread cookies. The orange peel adds a tangy, herbal flavor to balance the earthiness of the barley.

Roasted Barley Tea Cookies (makes about 40 cookies)
2 tbsp Roasted Barley Tea (보리차)
1 tbsp Dried Orange Peel (find it in the spice aisle)
1 Stick Butter, softened
3/4 cup Sugar
1 Egg
1 1/2 cup Flour

1. Grind the barley and orange peel in a coffee grinder until it becomes powdery. 
2. Add the grinds to butter and sugar in a mixing bowl. Use an electric mixer to cream them together. 
3. Add the egg and mix until well incorporated. 
4. Add the flour, 1/2 a cup at a time, and mix until the dough becomes crumbly
5. Use your hands to incorporate the flour the rest of the way, so that the dough comes together in one mass. 
6. Cut the dough in half, and roll into logs about 10 inches long, and about an inch in diameter. 
7. Wrap the logs in plastic and place in the freezer for about 20 minutes. 
8. Preheat oven to 350 degrees F. 
9. Use a sharp knife to cut 1/2 inch medallions. Reshape them to be circular, and place them onto an aluminum foil lined cookie sheet.
10. Add a pinch of barley to the top of each cookie. Press gently into place.
11. Bake for about 25 minutes, rotating the pan after 15 minutes. You want the edges to be slightly browned. The cookies will not develop a lot of color. 
12. Remove from the oven and allow to cool before removing the cookies from the foil. 
13. Enjoy! :)

Although I made this with roasted barley tea, it is possible to do so with any of your favorite tea. Just grind the leaves down. If using a stronger tea (like earl grey), use about half of the amount that I used for the tea. A mellower tea (like green tea), would use about the same amount of leaves as barley in the recipe.

You can find the roasted barley tea at an Asian supermarket. It will usually come in tea bags, which you can open up and remove the barley from.

French Onion Soup

 

Cold weather always makes me feel like eating soup. When it's freezing outside, I want to eat something hot to warm up! French Onion Soup has always been a favorite of mine. It's comfort food at its finest. The warm, rich broth with soft bread and stringy, melty cheese- there's nothing better on a cold day! This recipe for French Onion Soup is simple to make, and doesn't require too  much attention. It takes a little bit of time to properly caramelize the onions, but it's worth the wait! French Onion Soup is traditionally made with a little wine to deglaze the pan, but I make mine without it. The flavor is still rich, deep, and onion-y. 

French Onion Soup (Makes 4 Servings)

3 tbsp Butter

2 Onions

1 clove Garlic

32 oz Beef Stock

1 tsp Salt

1/2 tsp Black Pepper

1/2 Baguette

8 slices Provolone Cheese

1. Slice the onions into thin, 1/4 inch slices. 

2. In a medium pot, melt butter on medium heat. 

3. Once the butter is melted, add the onions. Mix the onions to coat with butter. 

4. Turn down the heat to low. Continue to cook the onions, stirring occasionally. 

5. Cook the onions for about 30 minutes, until caramelized. Don't rush this process, because you want the onions to be perfectly caramelized for the soup! Here's a picture of the finished onions.

6. Add the garlic and gently mix into the onions.

7. Add a little bit of beef stock to deglaze the pot slightly, and then add the remaining stock. 

8. Raise the heat to bring the soup to a boil, and then return to low heat to simmer for 45 minutes. Simmering the soup allows the flavors to develop fully, so that you can enjoy a full-bodied onion flavor. 

9. Preheat the oven to 475 degrees F. 

10. Slice the bread so that you have 8 slices. You can toast them slightly if you'd like. 

11.Place 4 oven-safe bowls onto a sheet pan.

12.When the soup has finished simmering, pour into the oven-safe bowls. Place 2 slices of bread and 2 slices of cheese over the top.

13. Place into the oven for about 5-10 minutes, until the cheese has melted completely and browned slightly. 

14. Remove from oven, place the bowls onto soup plates, and serve immediately. 

French Onion Soup takes some time to create, but if the time is taken to properly make it, the flavor is bold. The process is simple, and the ingredients are not very expensive, so be sure to make some for friends and family :) 

I've also reached 10,000 page views as of yesterday! A HUGE thanks to everyone keeping up with this blog, and sharing with their friends. Continue to share, create, and enjoy!

Brown Sugar Porkchops

If your team has won/lost the Superbowl (or didn't make it.... like my team), find comfort in food!!! The most wonderful way to deal with a loss/celebrate a victory- comfort food for the soul :)

Many people shy away from pork, because it is often associated with a high fat content and seen as a more "dirty" meat. However, pork made right is very full of flavor. This recipe is one that my mom taught me when I was growing up. It's one of the first meals that I made for my family, and it's a very simple and delicious recipe to make for your family and friends. Finish with a little apple to give a fruity, tangy crunch in contrast to the chewy, tender pork chop. Be sure to cook this on medium heat because the sugar will caramelize and then burn.

Brown Sugar Porkchops (Makes 4 Pork Chops)
1/4 cup Brown Sugar
1/4 cup Flour
4 Pork Chops
1 tsp Pepper
1 tsp Garlic Powder
1 1/2 tsp Salt
2 tbsp Butter
2 Apples
2 tbsp Maple Syrup

1. Mix brown sugar and flour together in a bowl with a shallow, wide mouth.
2. Season each side of the pork chops with pepper, garlic powder, and salt.
3. Coat the pork chops completely with the brown sugar mixture.
4. Heat a pan to high, and add 1/2 the butter. Sear the pork chop for 30 seconds on each side.
5. Then, lower the heat to medium-low and cover.
6. Cook for 1 minute at a time, flipping between each minute.
7. The pork should cook for about 5 minutes, depending on the thickness of the meat, it will vary.
8. Remove the pork from heat and slice the apples. Add the slices to the pan and mix with maple syrup.
9. Cook until the apples soften slightly.
10. Place apples onto the plate and add the pork chop. Serve with some rice, veggies, or potatoes :)

The most difficult thing about this recipe is temperature control. The sugar will burn easily, but char is not a bad thing. Having a little smoky flavor is fine, but it should be managed. You want color on the meat, so you need a good sear, but controlling the heat after the sear is key to maintaining a proper color. The sweetness gives a great balance to the flavor of the pork, and this recipe is a quick, easy, and inexpensive way to make a yummy dinner for 4 (or more)!

Ramen Pancake

Here's another guilty pleasure! It's finals season for a lot of college students. That means eating late, stress eating, munchies, and anything else that fits into that category of "finals eating". My friend, Carmen, has been staying with me for the past few days since my roommate left for vacation. We were hungry one night, and decided we should eat ramen (college students, I know). Instead of making the usual ramen, I decided we should try to make a pancake.

This recipe is easy, quick, and delicious! Although it may seem strange, pairing the pancake with sharp cheddar cheese makes it even better! Be adventurous and give it a try!

Ramen Pancake
1 Pack Spicy Ramen
1 Egg
1 tbsp Oil
Grated Sharp Cheddar Cheese

1. In a pot, cook only the noodles from the ramen packet.
2. Drain the noodles and place them into a bowl with 1/2 of the soup base packet and dehydrated vegetables.
3. Crack an egg into the bowl and mix until the noodles are completely incorporated with the egg.
4. Heat a frying pan on medium heat. Add the oil.
5. Once hot, add the noodles at once. Use a spatula to flatten the noodles into a pancake about a 1/2 inch thick.
6. Flip when the noodles are golden, about 2 minutes.
7. After the pancake is golden on both sides, add shredded cheese on the top.
8. Allow to melt, remove from heat, sprinkle some of the leftover soup base on top, and serve!

With all the hype with the ramen burger, why not go out on a limb and make a ramen pancake? I know this isn't the healthiest of recipes on this blog... But, it was too tasty not to share! It's different, but it is definitely worth a try to make. It's easy, quick, and inexpensive! Add a fried egg on top and eat it as a midnight snack! Don't forget to share with your friends! :)

Coffee Chocolate Chip Cookies

Winter seems like the perfect season for eating warm cookies with a hot chocolate while sitting by the fireplace and watching a movie. Idealistic, maybe, but you can enjoy a part of that by baking some delicious cookies! This recipe isn't your regular cookie- it's a more "grown-up" version of everyone's childhood favorite. With coffee grinds, it boasts a bold coffee flavor, with an offsetting sweetness from the chocolate chips and cookie dough. I have tons of friends who love coffee, and can't live without it. With all of the coffee craze around me, I thought, why not a coffee cookie? Make this simple cookie for all of your coffee-loving friends!

My friend, Grace, asked me to write a post about cookies,so this post's for her! She does makeup and makes beauty-related videos on Youtube. Click (here) to see her channel!

Coffee Chocolate Chip Cookies (Makes 2 dozen cookies)
1 stick Butter, Softened
1/2 cup Brown Sugar
1/4 cup Sugar
2 tbsp Coffee Grinds
2 Eggs
1 tsp Vanilla Extract
1/2 cup Semi-sweet Chocolate Chips
1/4 cup White Chocolate Chips
1 1/4 cup Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Salt

1. Preheat oven to 350 F.
2. In a mixing bowl with an electronic mixer, cream butter, sugar, and coffee grinds until completely incorporated and airy.
3. Add vanilla and eggs, one at a time, until incorporated.
4. Mix in chocolate chips on low until combined.
5. Add dry ingredients at once. Mix on low until combined.
6. Use a cookie scoop to scoop cookies onto an aluminum foil or parchment lined baking sheet about 3 inches apart from one another.
7. Bake in the center of the oven for about 15 minutes, until the edges are golden.
8. Remove foil or parchment from the baking sheet and allow to cool before removing the cookies.

Serve these cookies with a glass of milk, hot chocolate, or coffee (of course). You can also sandwich some vanilla ice cream between two cookies! It's a delicious treat, but you have to make sure that the cookies are completely cool so the ice cream doesn't melt too quickly. My roommate and I tested the ice cream cookies, and they were YUMMY! Try this simple recipe at home, and share them with your closest friends!

Loaded Mac and Cheese

Mac and cheese: the epitome of comfort food. Mac and cheese is one of my favorite foods. Its warm, comforting, full bodied flavor can't be denied. It can only get better by adding bacon and vegetables.The bread crumbs create textural juxtaposition and create a delightful crust. Homemade mac and cheese creates a story filled with comfort, encouragement, and love. It's a symphony of effort and generosity. The richness of each cheesy mouthful resonates in the soul. There's so much value in each bite of a well-made mac and cheese. This recipe is delicious and simple. As daunting as making a cheese sauce can seem, it's easy and quick!

Loaded Mac and Cheese (makes 9x13" casserole)
For the Sauce:
2 cups Milk
3 tbsp Butter
1/4 cup Flour
4 oz Sharp Cheddar Cheese
5 slices American Cheese
1 tsp salt
1/2 tsp garlic powder

1 lb Macaroni
3 strips Bacon
12-14 Grape Tomatoes
1 Broccoli 
1 Corn
1 Pepper (any color)
7 Baby Bella Mushrooms
1/2 tsp Salt
1/2 tsp Pepper
Bread Crumbs

1. Heat milk and butter in a medium-sized pot. Do not boil.
2. When scalding, add flour at once. Whisk until smooth and thickened. There may be chunks. Mix thoroughly and break up the chunks as much as possible. Do not worry too much about what is left.
3. Remove from heat and whisk in cheese and seasoning.
4. Pour the cheese sauce through a sieve, into a bowl.
5. Boil water for macaroni. Season and add oil to water, if desired. Cook macaroni al dente.
6. Strain noodles and run under cold water to stop the cooking.
7. While you wait for the noodles to cook, cut tomatoes into quarters. Cut the florets off the crown of broccoli. Cut corn off the cob. Small dice the pepper as well as the mushrooms.  
8. Lastly, cut the bacon into small pieces. I like to cut meat last because it prevents the cross-contamination.
9. In a large pot, cook bacon. Add the vegetables after the bacon has cooked through. Season with salt and pepper.
10. Add noodles once the vegetables are cooked.
11. Mix thoroughly so the vegetables are spread throughout the noodles.
12. Add sauce and mix until well incorporated.
13. Place into a 9x13" casserole dish. Sprinkle the top with bread crumbs.
14. Put in the oven on a high broil for 5-7 minutes, until the bread crumbs are toasted.
15. Remove from oven and enjoy while it's hot.

Watch this video! Eat with your eyes! And then make some and eat with your mouth!