My First Running Fried Egg 🍳

Fried egg in bacon grease, thick cut bacon & Malt-O-Meal Original Wheat Hot Cereal w/ Kerrygold Pure Irish Butter

Usually, my fried egg ends up broken or over cooked.  Today, my first fried egg broke when I tried to take it out the pan.  My second egg, as you can see in the picture, fried just fine.  The yolk was completely runny, which was my goal!  👍🏻

Note:  This usually happens to my eggs due to being side tracked from preparing another food item.   I pretty much have to deeply concentrate on just the fried egg…..😆

Fact:  Our tuxedo cats Blackie and Romeo like bacon! 🥓

Baked Lemon-y Garlic Sea Bass 🍋

Mediterranean Sea Bass, garlic infused butter with fresh lemon juice, sea salt, cracked pepper, lemon slice and fresh parsley.

You will need:

  • small frying pan to infuse butter
  • Baking dish
  • 6 oz Mediterranean sea bass
  • 1 clove of garlic mashed
  • 1 large lemon with 4 slices cut in the middle, use ends to squeeze juice into infused butter
  • 1 T of butter to coat bottom of baking dish
  • 1 T of butter to infuse garlic with
  • sea salt
  • cracked pepper
  • fresh parsley chopped
  1. Preheat oven to 350.
  2. Coat butter on the bottom of baking dish and place sea bass skin side down.
  3. On med heat, melt butter with garlic.
  4. Once butter bubbles, add lemon juice and turn off heat.  Let it sit so the garlic is infused in the butter.  About 10-15 minutes.
  5. Take garlic out of pan.
  6. Pour infused butter on to fish.
  7. Place in oven for 15 minutes.
  8. Take out baking dish from your oven.
  9. Top with parsley.

Note:  Enjoy it with your favorite sides!  😋

Fact:  My first time baking a sea bass!  👍🏻

Cuban Malt-O-Meal Breakfast Burrito 🇨🇺

Cuban seasoned scrambled eggs, Malt-O-Meal, shredded Mexican 4 cheese blend, black olives and green onion.

You will need:

  • small pot
  • cooking spoon to stir Malt-O-Meal
  • small frying pan
  • utensil to scramble eggs
  • small mixing bowl to whisk eggs
  • whisk
  • 2 flour tortillas-8 in
  • 3/4 t of NUEVA COCINA cuban style picadillo mix with spanish olives, sweet raisins & onions
  • 3 Cage Free AA large eggs
  • 1 t of half&half to whisk eggs with
  • 3/4 t of Kerrygold Pure Irish Butter to scramble eggs in
  • 1 1/2 T of Malt-O-Meal Original Hot Wheat Cereal
  • 1/4 t of Kerrygold Pure Irish Butter for the Malt-O-Meal
  • 1/2 cup water
  • 1/2 cup of shredded Mexican 4 cheese blend
  • 1/4 cup black olives
  • 1 stalk green onion chopped

  1. Boil water in pot, then stir in Malt-O-Meal
  2. When thick, turn off heat and set aside.
  3. Whisk eggs, half&half and Cuban seasoning.
  4. Scramble eggs and set aside.
  5. Layer both tortillas in this order:  Malt-O-Meal, scrambled egg, cheese, black olives and lastly green onions.
  6. Roll up your breakfast burrito and enjoy it with coffee! 😋

Note:  Don’t forget your exquisite  hot taco sauces! 🌶  😆

Fact:  My first time making this breakfast burrito! 👍🏻  It was super yummy! 😋

Omaha’s Stuffed Sole with Scallops and Crabmeat and Sauteed Carrots 🥕

Stuffed sole with scallops and crabmeat baked with rice wine on the bottom of the baking dish for flavor and to keep from sticking to the bottom. Can be ordered from Omaha Steaks. Carrots sauteed in Kerrygold Pure Irish Butter topped with parsley.

Note:  Easy night! 👍🏻

Fact: Our Mommy Shin gave us the stuffed sole.  ♥️  Needed an easy day of cooking! 😉

Bacon Kimchi Fried Rice 🌶

Bacon, kimchi, red onion, lightly seasoned garlic peas & mushrooms, green onion, fried egg, sesame seeds and sticky rice.
Ingredients
For every 1 cup of rice, use 2 cups of water in your rice cooker.

You will need:

  • Large sauce pan to cook fried rice
  • Silicone cooking spoon
  • Small pan to fry eggs
  • Spatula
  • 3-4 thick cut bacon sliced
  • Bacon grease to fry your egg
  • 1 cup Kimchi chopped
  • 1/4 red onion chopped
  • 1 cup of Birds Eye Steamfresh Lightly Seasoned Garlic Baby Peas and Mushrooms
  • 2 cups of next day or leftover sticky rice-fresh made rice will get mushy when cooked.
  • 1 stalk green onion chopped
  • 1 t  low sodium soy sauce
  • 1 T Gochujang
Cook bacon half way the pour the bacon grease carefully into your small pan to fry eggs later.
Stir in red onion.
Stir in kimchi.
Add gochujang,
Mix gochujang well.
Add next day made or leftover sticky rice.
Break up your leftover or next day made sticky rice.
Mix in soy sauce and baby peas & mushrooms into the rice.

 

Fry your eggs in bacon grease with optional sea salt and cracked black pepper and serve over rice.  Sprinkle sesame seeds and  green onion.  Enjoy!  😋

Note:  Make sure your sticky rice is leftover rice.  Fresh made rice will get mushy.

Fact:  Eric and I made this Bacon Kimchi Fried Rice for the first time!  Our Mommy Shin used to make several different variations of Korean fried rice growing up in Chicago!  It’s definitely comfort food to our family!  My sister Hanna recommended us to try bacon as opposed to our usual hot dog kimchi fried rice.  So happy we did!  Hope you all enjoy it! 😋

Eric’s Southwestern Soon Tofu Soup 🌶

Tofu, extra hot soup base, yellow corn sauteed in Kerrygold Pure Irish Butter,  Shredded Mexican 4 Cheese Blend, green onion, egg and sticky rice.

You will need:

  • Medium size sauce pot
  • Big dining fork to break up the tofu and stir ingredients
  • 1 big bowl to eat soup from
  • 1 BCD Soon Tofu Starter Soup Extra Hot
  • 1 cup water
  • 1 stalk of green onion sliced in large pieces to cook in soup
  • 2 stalks of green onion chopped for the topping
  • 1 cup fresh yellow corn sauteed in Kerrygold Pure Irish Butter
  • 3/4 cup sticky rice to layer the bottom of your bowl
  • 1 Cage Free AA Large Egg
  • 1 cup Shredded Mexican 4 Cheese Blend
1 Cage Free AA Large egg too! 👍🏻
Mix your soup base with water on med heat and bring to a simmer.
Break up tofu in the soup with your fork.
Add your 1 stalk of green onion and bring to a simmer.
Add corn.
Stir in corn and bring to a simmer.
In the meantime, layer the bottom of your bowl with heated sticky rice.
Pour soup over rice and drop your egg immediately.
Stir the egg.
Pour your cheese on top.
Top the cheese with your 2 stalks of chopped green onion.

Note:  BCD Soon Tofu Soup comes in different levels of heat.  We like the Extra Hot! 😅

Fact:  Eric always makes the yummiest Soon Tofu Soups at home!  😋

Korean Corn Cakes 🌽

Southwestern w/ a Korean Flair…yellow fresh corn sauteed in Kerrygold Pure Irish Butter, green onion, Mexican 4 cheese blend and thick cut bacon crumbles.

We hope you enjoy our Korean Corn Cakes! 🌽

You will need:

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Silicone spatula
  • Frying pan….I used a small one and made them one at a time.  I kept the cakes on a warmed plate
  • Sheet of paper towel for wiping pan after use of bacon grease
  • Metal spatula
  • 1/4 cup measuring cup to pour cake mix in pan
  • 1/2 cup Korean Pancake Flour Mix
  • 1/2 cup all purpose flour
  • 1/4 t salt
  • 1/4 cup plus 2T of half & half
  • 1/4 plain Greek yogurt
  • 1 Cage Free AA Large egg
  • 1 thick cut bacon crumbled
  • Bacon grease to fry the first cakes in
  • Canola oil to fry cakes after using up the bacon grease
  • 1 1/4 fresh corn cook sauteed in Kerrygold Pure Irish Butter
  • 1/2 cup diced green onion
  • 1/2 Mexican 4 cheese blend shredded

  1. Whisk flours and salt in large mixing bowl.
  2. Whisk half & half, yogurt & egg in small mixing bowl.
  3. Pour dairy mix into flour mix.  Whisk until smooth.
  4. Fold in corn, green onions, bacon and cheese with your silicone spatula one by one.
  5. Heat bacon grease on med heat.
  6. Pour 1/4 cup of mix on to pan.  Flip cake at the sign of some air bubbles and fry the other side til golden brown.
  7. Once the bacon grease is used up, wipe pan with paper towel to rid of the brown bits and residue.
  8. Turn heat down slightly, between med heat and med low heat.
  9. Add 1T of canola oil.
  10. Pour remaining 1/4 cups of cake mix.  Add more oil if needed.  Or you can save some batter to make later.  Tastes best fresh off the pan!  😆
  11. Enjoy our Southwestern meets Korea corn cakes! 😋

Note:  Who knew Southwestern and Korean would go together! 🇰🇷

Fact:  My first time making this dish!  🤪

Eric’s Beef Stew for 2 🐲

Beef, green apple, carrot, celery, yellow potato, garlic and red onion.

You will need:

  • 4 quart sauce pot
  • Big dining fork to check meat while cooking
  • 1 lb beef round tip cubed
  • 1/2 pkg of Mrs Dash Salt-Free Beef Stew Seasoning packet
  • 4 oz Modelo Cervesa
  • 1 oz rice wine
  • 1/2 T Worcestershire Sauce
  • 1/8 cup of water
  • 1/2 of green apple sliced
  • 1 clove garlic minced
  • 1 carrot sliced
  • 1 celery stalk sliced
  • 1 baseball size yellow potato cubed
  • 1 cup red onion chopped
  • Another 1/8 cup water
  • Sea Salt to taste
  1. Brown meat in sauce pot on med heat for 5 minutes.
  2. Add half packet of Mrs Dash seasoning and  continue to brown until all sides are browned.
  3. Stir in Worcestershire sauce, Modelo, rice wine and water.   Cook for 15 minutes.
  4. Stir in veggies and bring to a boil.  Reduce heat to medium and cover for 1 hour.  Stir every 20 minutes.
  5. Stir in 1/8 cup water or enough to make it a gravy consistency and cook my meat wants to fall aPart-y  all the time….aParty all the time….by using your fork.  Basically, make sure beef is fall apart-y with fork.  😉
  6. Serve and garnish with cut parsley.
  7. Enjoy with a nice red wine….or alcohol beverage of your choice!   😆

Note:  Dinner was delish!  😋  Thank you Eric !  😘

Fact:  Eddy Murphy is a singer!🎙

Asian Flavor Flav Bella Mushroom & Asparagus Cream Sauce 🤪

Baby Bella mushrooms, asparagus tips, red onion,  garlic and cream sauce….Asian style….over sticky rice.

You will need:

  • Small pot to blanch asparagus tips
  • Colander bowl
  • Large saucepan for cream sauce
  • Spatula or cooking spoon to stir cream sauce
  • 10 oz of baby bella mushrooms sliced, then cut stems.  Keep stems.
  • 1 cup of blanched asparagus tips-boil for 30 seconds and run under cold water
  • Rounded 1/2 cup of chopped  red onion
  • 2 cloves of garlic minced
  • 1/8 sushi rice vinegar
  • 1/8 cup rice wine
  • 3 T of Kerrygold Pure Irish Butter to saute veggies
  • 1 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium
  • 20 grinds of fresh cracked pepper
  • 1 cup half & half
  • 3 T of cornstarch
  • Sticky rice to serve cream sauce over

Sticky Rice

You will need:

  • Rice cooker
  • 2 cups of rice grains
  • 4 cups of water
  1. Wash rice in cooker pot til water is clear
  2. Add water and cook.
  3. Start your cream sauce.

Cream Sauce

  1. Blanch asparagus tips and set aside.
  2. Cut your veggies and set aside.
  3. Heat sauce pan on medium heat, melt butter.
  4. Saute mushrooms and red onion.
  5. Add 1 T of Better Than Bouillon Roasted Chicken Base and mix in.
  6. Add minced garlic and mix in.
  7. Add sushi rice vinegar and rice wine and stir in.
  8. Add cracked pepper and stir.
  9. Add half & half and stir.  Bring to a boil.
  10. Stir in blanched asparagus tips.
  11. Serve over rice.

 

Note:  Because I used half & half instead of heavy cream, the cream sauce wasn’t thick enough, which is why I used corn starch.

Fact:  My first time making this dish!  Turned out super yummy!  😋

Yeah boyeee!   How low can you go….🤪