Meat Loaf

Cooking
June 18, 2017 I love this meat loaf recipe because the tangy sauce pairs really well with the beef, and the meat loaf texture is not like the soggy, bland ones I’ve been used to in the past. Highly requested once people try it. I’ve included the recipe below with a few adjustments. Original recipe is from here. […] {More...}

Cooking: Red Velvet Cheesecake Brownies

Cooking, Dessert
September 11, 2013 I love brownies, I love red velvet, and I love cheesecake. So I was super excited to try out this recipe. In a way, I kind of wish the “brownie” part was a bit more moist, but I think it actually balances out the cheesecake part pretty well, so I’ll continue to use this recipe. […] {More...}

Cooking: Chorizo Burrito

Cooking
September 9, 2013 I used this recipe to make chorizo breakfast burritos! I love chorizo – yumyum Mexican food. When I noticed they sell raw chorizo at the supermarket and how easy it was to get, I was so excited to make something with chorizo! Ingredients I used for 10 servings: 3 medium russet potatoes (I would use […] {More...}

Cooking: Italian Wonderpot Pasta

Cooking
September 9, 2013 I used this recipe. I love creamy pasta and marinara pasta, but I didn’t feel like either and I wanted something that was kinda “light.” This pasta fits the bill! I made the mistake of using stewed tomatoes and adding in the original amount of herbs called for in the recipe together. The stewed tomatoes […] {More...}

Cooking: Salsa Chicken Enchiladas

Cooking
August 23, 2013 I used this recipe. For those sensitive towards salty dishes, it might be pretty salty. Otherwise, I felt the saltiness made the dish taste less bland. Tastes good with a dollop of sour cream. 2 chicken breasts 1/4 cup salsa 1 tsp cumin 4 cloves garlic 1 tsp chili powder 4 oz can tomato sauce […] {More...}

Cooking: Chicken “Sushi” Rolls

Cooking
August 17, 2013 I had leftover chicken from making onigiri, so I decided to make some chicken “sushi” rolls with regular jasmine rice. I used my bamboo mat to roll these up. Things I learned: differentiate between dull/shiny side of seaweed, wet/clean your knife in between cutting each roll. The next time I need a sushi fix, I’d […] {More...}

Cooking: Onigiri

Cooking, Japanese
August 17, 2013 I always wanted to make onigiri and decided to make them the day before a little roadtrip/museum day with my friend. It was harder than I thought to make…Putting in the filling and then shaping the rice ball into triangular shapes was a bit challenging (you can tell that some of the onigiri are cracked/filling […] {More...}

Cooking: Scotch Eggs

Cooking
August 7, 2013 I looked over a couple of recipes for scotch eggs. Even baked rather than deep fried, these tasted really delicious, especially dipped in mustard sauce. They are extremely, extremely filling. The outer layer even stays a bit crispy after being baked. Ingredients: 6 eggs 1 lb pork sausage meat 2 tbsp parsley 1 beaten egg […] {More...}

Cooking: Kimchi Fried Rice

Cooking, Korean
August 7, 2013 I love kimchi fried rice. I finally know the secret to getting it so red…it’s the Korean pepper paste. We used Maangchi’s recipe. 3 cups cooked rice 1 cup kimchi chopped 1/4 cup kimchi juice 1/4 cup water 3 tbsp pepper paste 3 tsp sesame oil 1 tbsp sesame seed Stirfry kimchi in oiled pan […] {More...}

Cooking: Chicken Meat Balls & Teriyaki Sauce

Cooking
July 2, 2013 Kimchi: I used this recipe. You can easily increase/decrease ingredients or add other ingredients to your taste. I decided to use italian bread crumbs and skipped adding herbs. I also rolled the meat balls in some flour. I think it helped them from sticking and it made for a nice, crispy outside. They took around […] {More...}