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

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...

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 ...

“Untuna” Salad Ingredients: 3 (15 oz each) cans of garbanzo beans. ½ to 1 cup finely chopped celery ½ to 1 cup finely chopped green onion ½ cup finely chopped water chestnuts 2-3 sheets Nori, crumbled into fine pieces 1 to 1½ cup Vegenaise® 2-3 Tablespoons sweet pickle relish Pinch red pepper flakes Fresh ground pepper Method: 1: Drain and rinse both the garbanzo beans and the water chestnuts. (do not combine) 2: In a food processor, pulse garbanzos until they are small chunks but not pureed. 3: Chop celery, green onion and water chestnuts very finely and set aside. 4: Crumble Nori sheets into fine pieces and set aside. 5: In a large bowl combine processed garbanzos and chopped vegetables. Combine well. 6: Mix in Vegenaise by ½ cup amounts until the salad reaches your preferred consistency. 7: Add sweet pickle relish, red pepper flakes, ground pepper and crushed Nori sheets and combine well. (start with 1 or 2 sheets an...

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 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...

1 Red Onion; finely chopped 1 Sweet Red Pepper; finely chopped (Red Bell) 1 Green Bell Pepper; finely chopped 1 Tomato; seeded and finely chopped 1 clove garlic; finely minced 1 Tablespoon flat-leaf parsley; finely chopped 1/2 cup Olive Oil 1/4 cup Red wine vinegar salt and pepper to taste Mix all of the ingredients together and serve. I enjoy this sauce as fresh as possible but if you would like to let the ingredients steep for a while then go for it.

LOADED BAKED POTATO SOUP Ingredients 5# Russet Potatoes 1# Bacon 1 Large Onion, chopped 2 cans Cream of Celery soup 1 Stick of butter or buttery spread 1 cup Sour Cream Heavy Cream (or milk, or condensed milk, depending on your preference) Fresh Chives, chopped Salt and Pepper Preparation Wash, peel and cube potatoes and boil in salted water until fork tender. Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions. Saute onions until carmalized. Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.