The Adventures of Kitchen Girl

1 bag of broccoli slaw mix 1 package of real bacon recipe pieces 60 grams sunflower seeds 1/2 cup raisins 2 tablespoons apple cider vinegar stevia to taste 1/2 to 3/4 cup light mayo Combine and refrigerate overnight. Serves 4-6

2 Tablespoons butter, melted 1 block cream cheese, softened 2 eggs 1 15 oz creamed corn 1 15 oz whole kernel corn, drained 4 oz can green chilie 1 box jiffy corn muffn mix 2 cups shredded cheddar cheese, divided Preheat over to 400* F. Grease 2.5 quart baking dish.  Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again. Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes. At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center. Cool 15 minutes, cut and serve. Makes 6 large servings.

3 week old kimchi Kimchi Fried Rice with Bacon Ingredients: 4 cups leftover rice (I prefer short grain white, but brown works well also) 8 strips bacon, cut into small pieces (retain bacon fat for stir frying) 1 1/2 cup kimchi chopped into bite sized pieces 1/2 cup white onion, minced 1/4 cup juice from kimchi 1 Tablespoon low sodium soy sauce 1 heaping Tablespoon gochujang (Korean pepper paste, omit or use less for less spicy dish) Optional Toppings: 4 fried eggs Chopped green onion Sesame oil Sesame seeds Method: 1:  In a large skillet, fry bacon over medium heat until crisp. 2: Remove and retain all but 1 Tablespoon of bacon fat from the skillet. 3: Add kimchi, onion, kimchi juice, soy sauce and gochujang to the bacon and fat in the skillet and cook over medium heat for about 5-7 minutes. Until the onions become tender. 4: Add the rice to the skillet along with 1 Tablespoon of the retained bacon fat. Stir fry for 5-7 minutes, being sure to bre...

Shoyu Tamago Ingredients: 12 large eggs 2 cup low sodium soy sauce 1 cup mirin 2 Tablespoons grated ginger 1 clove garlic, minced 2 small hot red chili peppers, minced Method: 1: Bring a large pot of water to a boil. Carefully lower eggs into boiling water and stir gently for the first 2 minutes of boiling to distribute yolks to the center of the egg. Boil eggs for exactly 7 minutes. 2: Once eggs are done boiling, transfer to an ice bath and allow to cool to a comfortable handling temperature. 3: While eggs are cooling prepare marinade in a large ziplock bag or container that has a tight fitting cover by combining soy sauce, mirin, ginger, garlic and minced chili peppers. 4: When eggs are cool enough to handle, peel them and add the whole eggs to the marinade. Be sure the eggs are submerged completely. Seal container. 5: Place in refrigerator for at least 2 hours but for as long as 8 hours. The longer the eggs stay in the marinade, the deeper color and ...

To Grill Corn on a Charcoal Grill: 1: Prepare grill. You will be using a hot, direct heat method. 2: Place the corn, in the husk, on the grill and cover. Turn every 5 minutes until the husk is charred. About 20 minutes. 3: Remove from the grill and allow to rest for 5 minutes before shucking and serving. To Roast Corn in the Oven: 1: Preheat oven to 350* F 2: Place the corn, in the husk, directly on the oven rack and roast for about 30 minutes. (turning is not necessary in this method.) 3: Remove from the oven and allow to rest for 5 minutes before shucking and serving. Mexican Street Corn (aka Elote) Ingredients: 6 ears roasted sweet corn (see roasting methods above) 1/2 to 1 cup mayonnaise Juice from 1 lime Chile powder (in a shaker) 1 cup Queso Fresco, Crumbled 1/2 cup fresh cilantro, finely chopped (optional) Method: 1: Combine mayonnaise and lime juice in a small bowl. 2: Brush shucked corn on the cob with mayo/lime mixture. 3: Sprinkle cob to ta...

Maybe I am a little behind the times, but this is my new favorite recipe. Low carb, delicious and hardly any calories at all! What's not to like? And did I mention simple? These were fast and so easy to prepare... yet impressive because it's a little unusual and unexpected. Those kinds of dishes rock my world! I'm a single mom with 3 kids, so anything that is quick to the table, tasty, good for you and gets requests for second helpings is a winner in my book. Cast Iron Skillet Roasted Radishes Ingredients: 2 pounds fresh red radishes 1 Tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon cracked black pepper sprinkle of sea salt Method: 1: Preheat oven to 425F. 2: Wash radishes well and trim ends and blemishes. Cut larger radishes half. 3: Toss radishes with olive oil, thyme and pepper in a cast iron skillet (a foil covered baking sheet would work too.) 4: Roast for 20-30 minutes until tender and slightly browned. 5: Sprinkle with a touch of sea ...

Cauliflower "Potato" Salad Ingredients: 1 large head of cauliflower 1 Cup of your favorite mayonnaise (regular or low fat) 1 Tablespoon yellow or Dijon mustard, depending on your preference 1 bunch green onions, chopped 6 hard boiled eggs, chopped 1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft) 3/4 Cup finely diced celery 1/2 teaspoon garlic powder salt and pepper to taste Method: 1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing. 2: Drain florets and rinse under cold running water. Set aside to drain well. 3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well. 4: Combine mayo, mustard, garlic powder in a small bowl and set aside. 5: Pat dry the well drained cauliflow...

Ingredients * 1 pound sliced mushrooms of your choice (I used cremini mushrooms) * 1/4 cup heavy cream * 5 Tablespoons butter (reserve 1 Tablespoon) * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup white wine (use a dry wine you would like to drink, please!) * 4 cups chicken or vegetable stock * 3/4 cup freshly grated Parmesan cheese * Salt and pepper Method * Prepare the mushrooms by cleaning and slicing. In a small saucepan melt 1 Tablespoon of butter on medium high heat, add the mushrooms and cook until tender. Add 1/4 cup of heavy cream to the cooked mushrooms, stir and set aside. * Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. * In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. * Add the wine. Stir, allowing the rice to absorb the wine. Once the wine is almost completely ab...

*Notes* My Grandmother *always* added in very finely chopped celery to this relish. I still sometimes do as well, but my kids really prefer it without... so when they will be eating it, I leave it out. The celery sounds like a very odd addition, I know... but it adds a very nice crunch to the relish and the celery flavor isn't even noticed. *Ingredients* 1 Large box (6 oz) Orange Jello 1 Large can (20 oz) crushed pineapple in juice 1 Large can (16oz) whole berry Cranberry Sauce 2 stalks celery diced VERY small (optional) 2 cups boiling water *Method* 1: Mix cranberry sauce, crushed pineapple (including the juice) and celery (if using) in a heat proof bowl. Set aside. 2: In a separate heat proof bowl, mix Jello powder and 2 cups boiling water and stir to dissolve. 3: Add Jello mixture to cranberry/pineapple/celery mixture and stir well. Cover and refrigerate overnight. 4: When you are ready to serve, stir Jello mixture well to create a saucy consistency.

Ingredients * 1 pound asparagus * 4 Tablespoons butter (reserve 1 Tablespoon) * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup white wine (use a dry wine you would like to drink, please!) * 4 cups chicken or vegetable stock * 3/4 cup freshly grated Parmesan cheese * Salt and pepper Method * Prepare the asparagus by breaking off the last inch of the spear, this is to get rid of the tough parts. Cut into 1 inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 4 minutes. Remove the asparagus pieces and place into ice water. This will stop the cooking process and keep it's beautiful green color. Drain and set aside. * Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. * In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. * Add the wine. Stir, al...