The Adventures of Kitchen Girl

 Preheat oven to 400F and liberally grease a 9x13 casserole pan. 1.5 pound deli corned beef, chopped 26 oz can sauerkraut, drained 18 slices of swiss cheese. 9 slices left whole, 9 slices chopped 1 loaf dark pumpernickel bread- 3 slices should be cubed for the garnish 1 bottle Ken's steakhouse russian dressing Cover the bottom of your casserole dish with full bread slices. Top bread with full slices of Swiss cheese. Begin layers on top of bread and cheese layer. First chopped corned beef, then sauerkraut, followed by half of the Russian dressing. Repeat beef/sauerkraut/dressing layer. Top with chopped Swiss cheese and cubed pumpernickle. Bake for 30-40 minutes until everything is bubbly, cheese is melted and bread cubes are crisp. Allow to cool 15 minutes before serving. Makes 6 teenager sized servings.

Preheat oven to 350F Grease 9x13 casserole dish Ingredients: 2- 8 count refrigerated buttermilk biscuits 24 oz pizza sauce 2 cups chopped onion 2 pks mini pepperoni 2 cups mozzarella cheese Cut biscuits into quarters and toss with all but 1/2 cup pizza sauce. Add onion and 1 cup of mozzarella cheese. Toss again. Place biscuit/sauce/onion/cheese mixture into an even layer of the greased dish. Top with extra 1/2 cup pizza sauce, pepperoni (reserve a small handful to top at the end, for garnish) and 1 cup of mozzarella. Place in the oven for 30 minutes. Remove and add the last handful of pepperoni to the top. Return to the oven for another 5 minutes. Remove from oven and allow to cool 10 minutes before slicing. makes 8 servings.

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 break u

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

Same soup with added cauliflower. Pumpkin and Sausage Soup with Mushrooms and Sage Ingredients: 1 pound hot ground turkey sausage 1 large yellow onion, minced 2 cloves garlic, minced 1 pound sliced mushrooms (I used baby bella) 1 Tablespoon crushed red pepper flakes  (use less or omit, if you want it less spicy) 1 Tablespoon fresh chopped sage or 1 1/2 teaspoons dried sage 1- 29 ounce can 100% pure pumpkin 4 cups chicken or vegetable broth 1- 12 ounce can evaporated milk salt and pepper to taste Optional: 1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender. Method: 1: In a large pot brown the sausage, draining some of the fat when browned. 2: Add onion, garlic, mushrooms and red pepper flakes and saute until onions are translucent and the mushrooms are tender. 3: Add sage. 4: Add pumpkin and broth, stir well. 5: Over low heat, cover and allow to simmer 15 minutes, stirring now and then. 6: Stir in evaporated milk and