Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

Spicy Chicken Stew (닭도리탕)

Happy Mother's Day! This recipe is another one of my mom's.When I was making this dish, it reminded me of home- the scent of the stew filled my kitchen and brought back memories of watching my mom make this exact dish. When I was little, I wouldn't ever want to eat this dish, because it was spicy. My mom would always make a separate, non-spicy one for me. This is one example of my mom's selflessness. She wanted to make food that I enjoyed, even if it was inconvenient for her. She was always willing to sacrifice time or anything else to care for her children. This day, this post celebrates all the things that our mothers do for us, and the love they share with us.

Spicy Chicken Stew (닭도리탕- Dak Doh Ri Tang)
6 Chicken Drumsticks
1 Onion
1 Carrot, peeled
1 Green Bell Pepper
2 Potatoes, peeled
1 tbsp Salt
1 cup Water
4 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Red Chili Flakes (고추가루- Go Chu Ga Ru)
2 tbsp Sugar
3 cloves Garlic, minced
1 tbsp Ginger, minced 

1. In a large pot, place chicken drumsticks. 
2. Large-dice the onion, carrot, pepper, and potatoes, and add them to the pot. 
3. Add the remaining ingredients to the pot, and stir gently to incorporate. 
4. Cover the pot, and bring to a boil on high heat. 
5. Reduce to medium, and continue to cook about 30 minutes.
6. As the chicken cooks, use a heat-resistant serving spoon or ladle to pour sauce over the chicken as it cooks. You should do this every few minutes, to ensure that the chicken gets coated with sauce as it cooks. 
7. After about 30 minutes, the sauce will begin to thicken from the starch of the potatoes. When the potatoes are tender, the sauce has thickened, and the chicken is cooked, remove from heat and serve immediately. 

This dish is best served with short grain rice- the sticky rice. You can separate them as pictured, or you can enjoy the stew over the rice, like curry. This dish is homey, delicious, and simple to make. You only need one pot and it takes less than an hour start to finish! Make this for your friends and family, especially for mom :)

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! :)