31
Dec 11

Happy NYE!

Kuma has her party hat on, and she’s ready to ring in the new year! Happy NYE from the Kims!

Stay tuned for my 2012 resolutions…

What are your NYE plans???


31
Dec 11

Last Pho of 2011

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Have you thought about how much money you spend on pho in one year? I’d rather not.

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28
Dec 11

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

I think I have a new favorite pizza. This was seriously one of the best pizzas that I’ve ever made at home, and the hubby couldn’t agree more. He was literally thinking about it for days. It takes a little bit more effort than the usual “throw on the toppings and pop it in the oven” kind of pizzas, but it was so worth it. Plus, a hubby who loves something you make is priceless.

Bulgogi and Mashed Sweet Potato Pizza

Ingredients:

  • bulgogi
  • mashed Korean sweet potatoes (gogooma)
  • pizza dough
  • grated mozzarella cheese
  • mushrooms
  • chopped green onions
  • black pepper
  • crushed red peppers

Directions:

Pre-heat oven to  450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!

I would have to say that this was the star of the show, good ol’ Korean mashed potatoes or gogooma. My mother-in-law gave me so much gogooma to take home, and I was wondering what to do with them. I definitely put them to yummy use!

I quickly mashed them with some butter, milk, salt and pepper.

I had my bulgogi marinating for a few hours, and cooked it up on the stove.

Then let it cool, and chop into pieces. I was too impatient, and chopped them immediately after cooking. I wouldn’t recommend this. Hot.

Roll out the dough (hubby’s job), and spread a layer of the mashed sweet potatoes right on the dough. Mashed gogooma is dangerously good.

Then grate some mozzarella cheese (also hubby’s job). Be very generous.

Now top with bulgogi and mushrooms…

And black pepper and some more mozzarella. Mo’ cheese mo’ betta.

After baking for somewhere between 10 and 15 minutes, it should look like this, minus the green onions. Immediately sprinkle on chopped green onions. I like to chop diagonally. It looks fancier.

What do you think? Would you try mashed sweet potatoes on your pizza?

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

Ingredients

◦ bulgogi
◦ mashed Korean sweet potatoes (gogooma)
◦ pizza dough
◦ grated mozzarella cheese
◦ mushrooms
◦ chopped green onions
◦ black pepper
◦ crushed red peppers

Instructions

Pre-heat oven to 450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!
http://cynthiakim.com/2011/12/28/bulgogi-korean-marinated-beef-and-mashed-sweet-potato-pizza/


27
Dec 11

Cheap Date

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Look what my hubby just brought home.

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23
Dec 11

Healthy Choices

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OK, so not really. In fact, today was the exact opposite. Today I ate the following: Ichiban ramen mixed with Shin ramen (have you tried this???), 4 slices of bacon, and McDonald’s with regular (I usually drink diet) coke. Go big or go home!

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19
Dec 11

Sneak Peek of Tonight’s Dinner

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Low & slow!

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18
Dec 11

Breakfast by Hubby

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Today’s menu: pancetta egg scramble, hash brown, grape tomatoes sauteed with basil, and rosemary toast.

Hubby occasionally makes breakfast on the weekends to thank me for making him breakfast, lunch, and dinner on the weekdays. Or at least that’s what I’d like to think.

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15
Dec 11

2.7 Pound Rib Roast

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Hubby is making rib roast tonight! 2.7 lbs! Getting my PJ pants on now.

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12
Dec 11

Muffins on a Friday Night

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I spent Friday night at my BFF’s, because I had an interview Saturday morning at a school not too far from her house. Yes, Saturday…at 7:30 AM! Anyways, after dinner at a yakitori place, we went back home, and she wanted to make muffins at 9:00 PM. Her husband commented at how times have changed and what we’ve become…two wives making muffins on a Friday night. He’s seen us through our college years when we were, shall we say, free-spirited. Yes, we’ve come a long way, but I think we’re still young at heart.

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07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :)) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/