1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
1 tablespoon unseasoned rice vinegar
Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
6 garlic cloves
1 ¾ cups (14 oz.) water
1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
½ cup granulated sugar
¼ cup table salt
1 tablespoon freshly ground black pepper
Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
1 ½ oz. cream cheese, softened (we used 2 oz.)
1/3 cup shredded pepper Jack cheese (we finely shredded our cheese)
½ fresh jalapeño, minced (we used ½ of a jalapeño but we included the ribs and seeds from the other half as well)
1 ¼ lb. ground chuck
4 strips bacon (we used Oscar Mayer Naturally Hardwood Smoked Bacon)
4 brioche hamburger buns, halved and toasted (we toasted ours after spreading a thin layer of mayonnaise on the cut sides)
Green leaf lettuce, sliced tomatoes, and pickled jalapeño slices for topping (we didn’t use the sliced tomatoes)
Make the aioli by taking a small container out and add the mayonnaise, garlic and chopped pickled jalapeños to it, stirring to combine. Add your desired amount of salt and black pepper to it afterwards. Put a lid on the container and place the aioli in the fridge until you’re ready to use it.
In a small bowl, mix the cream cheese, shredded pepper Jack cheese and the minced fresh jalapeño together. Leave it off to the side for now.
Season the ground chuck with salt and pepper (we used a teaspoon each of table salt and freshly ground black pepper), mixing to ensure all the meat is equally seasoned. Divide the meat into 8 sections, shaping them into patties afterwards that are a little bigger than the buns you’re using (the burgers will shrink some as they’re cooking). The original recipe suggests doing this on a sheet of parchment paper.
Divide the cream cheese mixture into 4 equal portions, placing one portion each on four of the patties. Make sure that there’s a ½-inch gap between the cheese and the edge of the patties. Take the remaining patties and place them on top of the cheese patties, making sure that the edges are completely sealed.
Pre-heat a large cast-iron skillet to medium-high. Add the bacon into the skillet and cook until crispy, placing it on a paper towel-lined plate afterwards. Don’t drain any of the bacon grease. Place the patties in the skillet, cooking them for 6 minutes, flipping them, and cooking for another 6 minutes. Take them out of the skillet and place them on a paper towel-line pate.
Toast the buns in the skillet*, cut sides down until golden looking. Take them out of the skillet and serve the burgers on the buns as well as the aioli and the toppings.
*I didn’t read far enough ahead and was toasting them in a separate skillet over low heat while the burgers were cooking.
So these burgers didn’t come out looking like we’d expected them to but the flavors are really there ! It’s definitely spicy but you can still taste the bacon. If your burgers don’t split while cooking then you get to look forward to the cream cheese mixture just oozing out when you bite into the burger. The lettuce (and tomato slices if you’re using them) adds a nice fresh component to the burger. We want to try and make this again (possibly next week) to see if we can do better next time.
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Oscar Mayer or Cuisine At Home.
2 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons paprika (we used smoked paprika)
1 tablespoon ground cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
¾ cup chicken stock
¾ cup pineapple juice
Warmed corn tortilla taco shells for serving
Hot sauce for serving (we used Taco Bell’s Fire Sauce)
For the salsa:
1 ½ cups finely chopped pineapple
1 small white onion, finely chopped
2 serranos, finely chopped
2 garlic cloves, minced
1 medium tomato, finely chopped
2 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper to taste (we used kosher salt)
Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.
1 (14 oz.) package shredded cabbage with carrot (coleslaw mix)
1 to 2 fresh jalapeño chile peppers, finely chopped (we used 2 jalapeños that were big enough they could’ve been used for jalapeño poppers)
2 Tbsp. chopped fresh cilantro
1 (6 oz.) container plain fat-free Greek yogurt
1/3 cup fat-free mayonnaise (we used regular mayonnaise)
1 Tbsp. lime juice
1 tsp. ground cumin
¼ tsp. salt (we used kosher salt)
Take a large mixing bowl out and mix the cabbage, jalapeño and cilantro together. In a small bowl, make the dressing by whisking together the yogurt, mayonnaise, lime juice, cumin and salt. Pour the dressing over the cabbage mixture, tossing to make sure everything’s coated in the dressing. Cover and place in the fridge until ready to eat.
Oh boy does this slaw live up to its name ! You can taste some tanginess in the dressing but this was so spicy we could only eat a small amount at a time so perhaps next time we make this, if the peppers are the same size, we’ll just use one jalapeño next time.
3 tablespoons bacon grease (we cooked up some thick-cut peppered bacon to get our bacon grease)
½ onion, chopped
2 serrano peppers
2 garlic cloves, minced
2 (15-ounces each) cans pinto beans, including the liquid
¼ cup crumbled cotija cheese (we didn’t measure how much we used)
Pour the bacon grease into a large skillet, setting the heat to medium-high. Once the grease is hot, add in the onion, serranos and garlic, stirring constantly for 2 to 3 minutes or until the onions look slightly translucent. Take the serranos out of the skillet and either throw them away or keep them and chop them up to use as a topping (we kept ours and just sliced them). Add in the beans and their liquid, mashing the beans with a potato masher or wooden spoon (we used a potato masher). Mash until you reach your own preferred consistency, stirring afterwards until the beans are warmed through. Serve right away, topping with cheese and the chopped serrano.
These refried beans are so damn good ! If you choose not to use cotija cheese then you may need to add some salt to the beans but otherwise the cheese will bring all the saltiness you need. Just to give you a heads up, the blistered serranos pack a lot of heat so even just a few slices will probably provide enough spiciness for your individual portion.
Basmati rice, for serving (we ended up using brown rice*)
Take a slow cooker out (we used a 4 qt. slow cooker) and mix the tomatoes and sugar together in it. Take a 12-inch nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion and cook for 5 to 7 minutes or until softened, stirring frequently. Now add in the following ingredients, constantly stirring for 1 minute or until the mixture’s fragrant: serrano, garlic, ginger, tomato paste, garam masala, salt and pepper.
Place the onion mixture in the slow cooker, mixing it together with the tomatoes. Season the chicken breasts with salt and pepper before nestling it into the tomato mixture. Put the lid on the slow cooker and cook for 3 to 4 hours on LOW or until the chicken is fully cooked.
Take the chicken out of the slow cooker and cut it into 1-inch pieces. Mix the heavy cream and chicken into the slow cooker. Serve immediately, sprinkling cilantro over your individual portions.
*As we mentioned in our post about our beloved saucepan, the basmati rice that was supposed to be served with this was no longer usable and we just didn’t have the money to buy more rice so we just served the chicken tikka masala with some brown rice we had cooked up previously.
This is a new favorite of ours, the tomato sauce mixture was just so flavorful. We love having a dish that’s spicy but this started to get a little too spicy for us so maybe we’ll try this again with just one serrano. The cilantro adds a nice fresh flavor to the dish. The brown rice wasn’t badd with this but the basmati rice would’ve been perfect with all the extra sauce that’s in this dish. You’ve gotta have rice with this dish. It’d be a sin to let all that go to waste. Also, the recipe talks about cutting the chicken into 1-inch pieces but it was a little on the big side for us so next time we’re going to cut them into smaller pieces.
This recipe came from Cook’s Country.
We weren’t paid in any form to promote Cook’s Country.
½ tsp. pepper (we used freshly ground black pepper)
2 canned chipotle chile peppers in adobe sauce, finely chopped (since the peppers were so small we used 4 of them)
1 (16 oz.) pkg. shredded coleslaw mix
1 carrot, shredded
½ cup minced fresh cilantro
Take a large mixing bowl out and mix the first 9 ingredients together in it until combined. Add in the remaining ingredients, stirring until all components are coated in the dressing. Serve the slaw right away or cover and let chill for at least 1 hour.
This is one of our favorite coleslaw recipes ! It’s got an awesome blend of heat and acidity and it’s just a great, fresh tasting dish. There’s also plenty of crunch from the coleslaw mix. You can eat this right away but it’s better in our opinion when it’s chilled. We hope you’ll try this dish and love it as much as we did.