Ingredients
1.5 cup of all-purpose flour
1/2 cup of ground flax seed
1/2 onion, chopped
12 oz. of Choi's Napa Kimchi with 3 tablespoons of kimchi juice
(kimchi juice is the "brine" that forms during fermentation that remains in a jar
of kimchi)
3 stalks of scallion, cut into 2-3 in. lengths
1/2 teaspoon of salt
1/2 cup of water
Oil, for pan frying

Instructions
 1. Prepare the batter by mixing the water, flour, flax seed, salt and kimchi juice in a large mixing bowl.
 2. Stir the batter to blend thoroughly. Then combine the onion, kimchi, scallion
together and mix well.
 3. Heat up a pan on medium to high, and coat it with oil.
 4. Ladle some batter onto the pan and spread it thinly and evenly to form
a round shape.
 5. Pan fry for a couple minutes until the bottom becomes golden, brown,
and crispy.
 6. Turn it over and cook the other side until it also becomes golden, brown and
crispy.
 7. Repeat steps 4-6 for the remaining batter.

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KIMCHI  Jeon

Cooks Note:  You can make your Kimchi Jeon whatever size you
wish. You may also add optional ingredients such as pork, red bell
peppers, or jalapeño.  Using more fermented (older) kimchi will give
the pancake a more flavorful taste.
From: Chois Kimchi Co.

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Hi everybody! I’m introducing you to a very very simple, fast, and delicious recipe today!Myeolchi-muchim is a simple dish that you can make in a few minutes. It’s made with crispy dried anchovies, and once they’re coated with the delicious seasoning mixture I’m going to show you, they make for an awesome, delectable, easy-to-make side dish....  More From Maangchi

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Homemade Chicken & Dumplings | photos courtesy of | Watching What I Eat |

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Description

This just looked great. As a rule I have only made dropped dumplings. But this recipe calls for rolling them out. Nice neat little dumpling squares. Thinking about giving it a try next time around. As you can see by the ingredients list below. Simple... Simple... Very Simple... I originally found this on Watch What You Eat and the full recipe can be found at the Tasty Kitchen. Both are great resources for our little adventurers in the kitchen.

Ingredients

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken

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Bakers Own Caesar Dressing

Recipe by Sheri Baker

Voted Canada's Best Dressing 10 years in a row at the famous House of Baker. 

Calories per serving: A walk after dinner would be advised.

Ingredients

• 1/4 Cup **Of your favorite oil
• 2 tbsp Grated Parmesan
• 1 tbsp White wine Vinegar
• 2 tbsp Dijon mustard
• 2 tsp Anchovy paste
• 2 Cloves garlic minced (more if you like)
• 1/2 tsp Salt and Pepper
• 1/2 tsp *Worcestershire sauce (Lea & Perrins)
• 3 tbsp light mayo

Directions

1. Whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire. Whisk in mayo until smooth.  If you want to make ahead cover and refrigerate for up to 1 day

* Do not use generic Worcestershire Sauce, it's just not the same.

 **I use grape seed oil and I add more at the end to thin it out a bit, I like a thinner dressing.

Bakers Own Caesar Salad

Ingredients

• 1 Head Romaine Lettuce
• 2 Cups Croutons
• 1/4 Cup Grated Parmesan 

Directions

Make salad and toss with dressing or serve dressing on the side.

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THE BEST BAKED STUFFED TURKEY (really)
6-7 lb. turkey
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter, salt and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for popping sounds.
When the turkey’s ass blows the oven door open and the turkey flies across the room, it’s done.

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Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori dried seaweed in the tradition of Japanese omusubi. Inexpensive and portable, Spam musubi are commonly found near cash registers in convenience stores all over Hawaii.

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Preparation Typical preparation begins with grilling slices of spam, sometimes with a light teriyaki flavor. An acrylic mold (often the shape of a slice of Spam) is then placed over a long, narrow piece of nori and rice is pressed into the mold. The grilled spam is placed over the rice before the mold is removed. The nori is then wrapped over the top and around the musubi. It is served sometimes with soy sauce or Japanese mayonnaise.

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History Spam became a popular food in Hawaii after World War II. Spam was a main course for the troops during the war, and the large military presence in Hawaii led to Spam's widespread local adoption. Local Japanese created the Spam musubi as a result.
From Wikipedia, the free encyclopedia

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Let's face it, it's almost time to stuff ourselves to the brim with holiday feasts. I am not opposed to that, don't get me wrong. But before we fatten up for wintertime, how about a nice, light, healthy dinner? This is exactly that - a meal rich in nutrients but hearty enough to fill our tummies. Sorry I said tummies, but I have three children under six years old. I loved, loved, LOVED this dish. And versatility is the best part about it. Quinoa instead of lentils? Sure. Poached egg instead of fried? Yup. Swiss chard instead of kale? Uh huh. Add sausage? Yes please!... more » SIRIOUSLY DELICIOUS

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Korean-style  fried chicken

Ingredients

2 lb chicken drummettes and wings
1 tablespoon rice wine
1/2 teaspoon grated fresh ginger
salt and pepper to taste
1/2 cup cornstarch
canola oil for frying
2 tablespoon chopped walnut, peanut, or almond for garnish

For the sauce:

1/2 medium onion diced
2 garlic cloves
1/4" slice fresh ginger, or 1 tsp grated fresh ginger, or 1/4 tsp powdered ginger
4 tablespoon Korean chili paste
2 tablespoon soy sauce (low sodium if possible)
2-3 tablespoon ketchup
2 tablespoon rice wine
3 tablespoon sugar
2 tablespoon strawberry or apricot preserve or jam
2 tsp rice vinegar or white vinegar
2 tablespoon corn syrup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Directions@Beyond Kimchee. 

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Clint Made Soup

INGREDINTS

3 chicken breasts
2 - 15oz cans diced tomatoes
2 - 15oz cans cooked black beans (Drain and rinse)
1 cup salsa (I prefer HERDEZ)
1 cup dices green chilies (can)
1 teaspoon garlic powder or two cloves diced.
1 teaspoon ground cumin
1 -15oz can corn / frozen
2 teaspoons lemon or lime juice ( I like lime)
3 or 4 corn tortillas diced (don't use chips)
2 - 15oz Chicken Stock or Broth (keep one more on hand just in case you prefer a thinner soup)

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Serve With

Chopped Fresh Cilantro
Shredded Monterey Jack Cheese or Cheddar
Sour Cream
Tortilla Chips
 & Anything else you would love to toss on top.

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Prepare

1. Place and mix all the main ingredients into slow cooker:  chicken breasts, tomatoes, black beans, chicken broth, salsa, green chilies, garlic, cumin, corn, lemon or lime, diced tortillas.

2. Cook on low for 6 to 8 hours. Remove  shred and return chicken (Chicken will be hot, let it cool down for some time if necessary).

3. Add a little warm chicken stock or broth if you prefer a thinner soup.

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Tips

The fresh tortillas with help make you soup thick and hearty. But do not over do it or you may have Chicken tortilla mud for dinner.

Use caution when cooking raw chicken.
DO NOT SAMPLE THE SOUP TILL IT IS DONE! (if I need to tell you why, you do not need to be cooking).
~enjoy~

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Jalapeno Cornbread Poppers!by Amy

Ingredients:

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine

Directions:

Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside

In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them!
Sprinkle them all with the remaining 1/2 cup of Cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!

by ohbiteit.com

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