Is there such thing as too much kimchi? I don’t think so. Or at least I haven’t reached that point yet. Today I have yet another kimchi dish. This time, in sandwich form. Yeah, you read the title right. It’s a grilled cheese sandwich with kimchi. Grilled kimcheese. See what I did there?
So, this dish doesn’t really need a recipe because nothing is easier to cook than grilled cheese, but… why not? I just had to. Imagine it: ooey, gooey cheese with crunchy, tangy, spicy kimchi.
Grilled Kimcheese Sandwich makes 2 sandwiches
1/4 cup unsalted butter
4 slices sourdough bread
1/2 cup kimchi, chopped
4 ounces havarti cheese, sliced
Heat a large pan over medium heat.
Butter bread slices with butter on one side and place 2 of them in the pan butter side down.
Distribute the 1/4 of the cheese onto each bread slice in the pan. Top with 1/4 cup kimchi, remaining cheese, and the remaining 2 slices of sourdough bread, butter side up.
Cook for 1 minute or until golden brown and cheese has started to melt. With a spatula, flip sandwiches and cook until other side is golden brown and cheese is completely melted. Serve immediately.
Have you ever eaten something so good that you wanted nothing more than to eat it alone?
Not because you didn’t want people to distract you from the deliciousness, but because you were ashamed at the rate in which you were shoveling the food into your mouth.
No? Well, that happens to me once in a while. Most recently with these tacos. These tacos were a-ma-zing. One of my favorite ways to get kimchi into my mouth, I think. These tacos were so good that I couldn’t decide if one was enough. If I only had one that meant I would have more leftovers for future meals. But… one just wasn’t enough. And if I ate only one that meant I might have to share the leftovers with Mike. Hmm…
I mean, seriously. These tacos are the perfect balance of sweet, savory and crunchy. And they were super easy to cook.
Korean Steak & Mushroom Tacos with Kimchi adapted from Eating Well
Heat a large cast iron skillet over medium-high heat.
Combine soy sauce, sesame oil, brown sugar, mirin, gochujang, and garlic in a small saucepan over medium heat. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Cover and keep warm.
Add oil to heated pan and cook steak until browned and desired level of doneness is reached (I cooked about 3 minutes on each side). Remove from pan and set on cutting board to rest for 5 minutes.
Meanwhile, add mushrooms to skillet and cook until heated through and slightly soft, about 1 – 2 minutes on each side. Remove mushrooms from skillet and slice. Slice steak across the grain. Add steak and mushrooms to sauce and stir to combine.
To assemble tacos, divide and steak and mushrooms among the tortillas. Top with chopped kimchi, shredded carrots, and scallions.
Ok, now get off your computer/iPad/phone and go to the grocery store and pick up the ingredients you need to make this. Then, kick everyone out of your house and eat in silence and with reckless abandon.
Fried rice is good. Kimchi is good. Together, they are phenomenal. The addition of a sunny-side up egg makes it even better.
Breaking an egg yolk and watching it run all over the place and slowly soak into the rice is the most beautiful thing.
I can’t stress the importance of using day-old rice enough. Day old as in you cook it the night before, stick it in the fridge, and then use it the next day. Day-old rice has a harder texture and will give you a much better fried rice. If you don’t have time to make the rice the day before, cook it and then spread it out in a thin layer and stick it in the fridge to cool it quickly.
I used to make all my fried rice in a wok, but this time I used a huge nonstick skillet and I think it worked out a lot better. This is probably mostly due to the fact that I made less of a mess in the skillet. There’s just something about a wok that causes me to violently stir the food in it. Obviously, this creates a mess. Either way, this fried rice is a winner and it couldn’t be easier.
Kimchi Fried Rice
1 tablespoon canola oil
1 onion, diced
2 cloves garlic, minced
1 cup kimchi, roughly chopped
4 cups day-old white rice
1 tablespoon gochujang (chili paste)
2 tablespoons low sodium soy sauce
1/2 teaspoon freshly ground black pepper
5 green onions, green parts sliced, divided
4 eggs, cooked sunny side up
Heat canola oil in a large nonstick oil over medium-high heat. Add onion and garlic and cook until onion is translucent. Stir in kimchi and stir until well combined.
Add in rice and stir to break up large pieces. Cook, stirring frequently, until the rice is well incorporated with the kimchi.
Stir in gochujang, soy sauce, pepper, and half the green onions until well combined.
Portion into 4 serving dishes and sprinkle with remaining green onions. Top with egg and serve immediately.
My work hours are still really unpredictable. Because of this, I like to find foods that I can make in big batches and freeze. I rely on meals like this to get me through super busy weeks. I ended up making a double batch of the meatballs and freezing half of them for later. I mean, let’s be real – this dish is super easy to make after the meatballs are cooked and it sure beats a bowl of mac & cheese or ramen for dinner!
After I typed up this post I went digging through the freezer to find the rest of the meatballs… there were none. I guess I cooked them up already. Sad, sad day. Guess I’ll be making some mac & cheese 😉
Meatballs in Creamy Dill Sauce
for the meatballs:
1 pound lean ground beef
1 slice of day-old whole wheat bread, processed into crumbs (or 1/3 cup whole wheat bread crumbs)
1/4 cup skim milk
1/4 teaspoon salt and pepper
1 egg
for the sauce: 1 teaspoon extra virgin olive oil
1 medium onion, sliced
2 tablespoon flour
2 cups beef broth
8 ounces cremini mushrooms, thinly sliced
1/4 cup plain nonfat Greek yogurt
1 tablespoon chopped fresh dill
cooked egg noodles or other pasta of your choice for serving
Preheat oven to 350°F.
Combine beef, bread crumbs, skim milk, salt, pepper and egg in a large bowl. Stir to combine. Roll into 1″ balls and place on a rimmed baking sheet. Bake for about 40 minutes or until browned and no longer pink in the middle.
Heat olive oil in a large pan over medium heat. Add onion and cook until translucent and slightly browned. Stir in flour and cook for 1 minute. Stir in beef broth, mushrooms, and meatballs. Bring to a simmer and cook until sauce reduced and slightly thickened, about 10 minutes.
Remove sauce from heat and stir in Greek yogurt and dill until well combined.
Serve meatballs and sauce over egg noodles. Serve immediately.
I often find myself with a pantry and fridge full of random items. In this instance it was a pathetically small amount of orzo and some goat cheese. The perfect solution – a creamy orzo side dish! I loved this so much. I wish I had been able to make more of it so I could eat it as an entree and not a side dish. I honestly cannot even remember what I served it with. Chicken of some sort? Hmm…
In all honesty, I will most likely make a huge pot of this and eat it as a main entree next time.
Creamy Lemon Orzo
1 cup whole wheat orzo
1/4 cup nonfat Greek yogurt
1 lemon, zested and juiced
Salt and pepper, to taste
1 teaspoon olive oil
1 cup cooked peas
2 ounces goat cheese, crumbled
Cook orzo according to package directions.
Meanwhile, whisk together yogurt, lemon juice, olive oil, and salt and pepper.
Drain orzo and return to pot. Stir in yogurt sauce and crumbled goat cheese and stir until cheese is melted.
I’m not really sure what happened. I grew up living, breathing, speaking, and eating Chinese. Now here I am at 25, barely able to string together a sentence in Mandarin. My Chinese cooking is even more pathetic. I’ve tried countless times to watch and learn from my mom. The Wonder Woman who can throw together 6 dishes with ease, and in under an hour, too. It’s impressive (and kind of scary).
Unfortunately for me, she seems to invent most of her recipes or just has them stored in the depths of her brain. I tried to recreate a dish that I grew up with, zha jian mien, a sort of Chinese bolognese. This is my take on the classic Chinese dish. I’m not sure it even tastes close to what it’s supposed to, but Mike and I enjoyed it very much!
Zha Jiang Mein (Chinese Bolognese)
1 pound Chinese noodles (I used Shan Dong noodles)
1 pound ground pork
1 large yellow onion, chopped
3 cloves garlic, minced
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon hot soybean paste
2 tablespoons black bean sauce
1 pound extra firm or baked tofu, cubed
1 cup frozen peas
1 medium seedless cucumber, julienned
Black vinegar or rice wine vinegar, optional
Cook pasta according to package directions.
While pasta is cooking, heat a large pan over medium-high heat. Add pork and cook for 3 – 5 minutes, stirring occasionally. Add in onions and garlic and cook until onions are translucent and pork is cooked through.
Reduce heat to medium and add in hoisin sauce, soy sauce, black bean sauce, and soybean paste. Stir until well combined.
Gently mix in tofu and frozen peas. Cook until heated through, stirring frequently.
Portion out 1 1/2 cups of noodles into bowls and top with 1/2 cup of meat sauce. Garnish with cucumber and a splash of vinegar, if desired.
As many of you know, we have been getting a TON of cucumbers. As much as I love cucumbers dipped in Sriracha hummus, there’s only so much I can eat before I start getting tired of it! Thank goodness for Heather over at In Her Chucks who introduced me to her spinach dip recipe!
I was a little skeptical at first because of the ingredients in it; I don’t think I’ve ever purchased a powdered soup or dressing before. I decided I would give it a try because I was just that sick of hummus. Turns out, it was a great decision! Mike and I ate it for dinner on Sunday night with some cucumbers and it was the perfect light dinner after a day of beer-drinkin’ and burger-eatin’.
It was Blogger’s Choice for today’s recipe swap. I was assigned to Amy’s Kitchen Creations. I saw the chicken pot pies and had my heart set on making them. Then, time got away from me and I realized that there was no way I would ever have the time to prepare that dish in time for the swap reveal!
Thank goodness she has so many recipes to choose from! I came upon the corn, avocado, and tomato salad and knew that it would be perfect. I had a ton of corn to use up from the CSA and we had a bunch of ripe cherry tomatoes that were begging to be used in our garden!
I loved how easy this was to make! I ended up doubling the recipe because I had so much corn to use up. Now, I have a bunch of delicious leftovers to get me through the next few days 🙂
11 ears corn, cooked and kernels cut off
2 cups cherry tomatoes, halved
2 avocados, cut into 1/2 inch cubes
1 cup red onion, diced
4 tablespoons olive oil
1 lime, zested
2 limes, juiced
1/4 cup cilantro, chopped
salt and pepper, to taste
Combine the corn, tomatoes, avocado, and onion in a large glass bowl.
In a small bowl, whisk together olive oil, lime zest, lime juice, cilantro, salt, and pepper.
Pour dressing over vegetables and toss gently to combine.
Mike and I were hustlin’ to use up all the produce we had in our fridge before we left. These veggie kabobs were absolutely perfect for the occasion! The added bonus was that we were able to finally use the grill! With our weird work hours, we can go days without eat dinner together. Mike and his grilling puppy, Ripley, set to work:
The kabobs gettin’ their grill on
Ripley the Grill Dog watching intently.
We ended up with a ton of leftovers. I munched on those over the next day over some steamed rice without the chimichurri. The original recipe called for 6 cloves of garlic in the sauce. I only used 4, and the garlic taste was still pretty strong. Next time, I’ll probably use 2 cloves or just skip the sauce altogether and just drizzle the kabobs with plain lime juice.
Grilled Veggie Kabobs with Lime Chimichurri
for the kabobs: 3 patty pan squash, halved and sliced into 1/2-inch pieces
2 red onions, quartered
2 bell peppers, cut in 2-inch pieces
1 pound cremini mushrooms, halved if large
1/2 tablespoon chipotle chili powder
salt and pepper, to taste
for thechimichurri:
4 garlic cloves
3 dried bay leaves
6 teaspoons lime juice
1 fresh poblano pepper, chopped
2 fresh serrano chilis, chopped
1 teaspoon sea salt
1/3 cup Italian flat-leaf parsley
1/4 cup oregano
1/2 cup basil
1/3 cup olive oi
Combine veggies in a large dish. Sprinkle with chili powder, salt, and pepper and toss to coat evenly. Let sit for 30 minutes.
Meanwhile, make chimichurri. Combine all ingredients except for olive oil in a food processor. Blend until smooth. Slowly add in olive oil until well combined.
Thread vegetables onto skewers* leaving a little space between each item. Grill over medium heat until slightly charred on all sides. Serve immediately with sauce.
*Use metal or bamboo skewers. If using bamboo ones, don’t forget to soak them in water for a good 30 minutes or so!
It’s swap time again! This is my third swap and I’m officially addicted. The other two times I have participated it was Blogger’s Choice and I got to choose whatever I wanted from the assigned blog. It was kind of nice having a dish just given to me – it means I don’t have to spend hours deciding what dish to make!
This time, I got the Prosciutto TBM Sandwich from Does Not Cook Well With Others (DNCWWO). She was inspired by the TBM sandwich at Cosi, a sandwich chain that originated out east. Lucky for me, there was one in Madison, WI as well so I have had the opportunity to eat there. I don’t recall ever ordering the TBM, but next time I’m in Madison I will put it on my must-try list!
Apologies in advance for the picture – I rushed through this so I could get the sandwich from the plate and into my mouth as quickly as possible. It was late, and I was hungry 🙂
Prosciutto TBMSandwich very slightly adapted from DNCWWO
2 tablespoons extra-virgin olive oil
1 1/2 tablespoon red wine vinegar
salt and pepper, to taste
1 loaf sourdough bread
3 ounces prosciutto
1 pound mozzarella, sliced 1/4-inch thick
3 vine-ripened tomatoes, sliced about 1/4-inch thick
15 basil leaves
In a small bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper
Slice the loaf of sourdough bread into 6 – 1/2 inch slices. Brush one side of each slice of bread with vinaigrette with a pastry brush.
On three slices of bread, layer on prosciutto, mozzarella, tomato, and basil. Place second slice of bread on top.
DoughSeeDough 