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Bacon Tomato Basil Breakfast Pasta | thekitchenpaper.comINGREDIENTS
  • 4 strips thick-cut bacon, cut into thin strips
  • 30 oz. diced tomatoes
  • 3 garlic cloves
  • ¼ cup fresh basil leaves (plus more for garnish)
  • salt & pepper
  • 8 oz. dry pasta (I used ziti)
  • 2-4 eggs
  • ½ cup shredded mozzarella
 Bacon Tomato Basil Breakfast Pasta |
  1. In a 8″ castiron skillet, cook the bacon until crispy. Remove the bacon, but leave the fat behind. Set the bacon aside.
  2. In a blender, combine the tomatoes, garlic, and basil leaves. Blend until smooth, add ¼ tsp salt, and pour into the skillet with the bacon fat. Bring the tomato sauce to a simmer, lower the heat, and add the dry pasta. Stir to coat.
  3. Let the tomato sauce simmer, stirring occasionally, until the pasta is al dente. This should take around 25 minutes. When the pasta is done, stir in the bacon, as well as salt & pepper for seasoning.
  4. Make divots in the pasta for the eggs, and crack one egg into each divot. Sprinkle the grated cheese over the entire thing, and broil on the top rack of the oven for 4-6 minutes. The eggs should be set, and the cheese should be bubbling and brown.
  5. Remove and eat immediately!

Mini Carrots Cakes

A- Ingredients:
– 1 tin nestlé fat free sweetened condensed milk or 405 g
– 2 eggs
– 4 tablespoons canola oil or 60 ml
– ½ cup pineapple or 135 g, well drained and crushed
– 2 teaspoons ground cinnamon or 5 g
– 2 teaspoons mixed spices or 5 g
– ½ teaspoon salt
– 2 cups carrot or 300 g, grated
– 1½ cups wholemeal flour or 180 g
– 1 cup plain flour or 125 g
– 2 teaspoons baking powder or 10 g
– 1 teaspoon baking soda


For the icing:
– 125 g low fat cream cheese
– 1½ cups icing sugar or 240 g
– 1 teaspoon lemon zest, finely grated

B- Preparation:

1- In a large bowl mix together the NESTLÉ Fat Free Sweetened Condensed Milk, eggs and oil until creamy. Stir in the pineapple, spices, salt and grated carrot.

2- Combine the remaining dry ingredients and stir into the carrot mixture but do not over beat. Divide into 18 lined muffin tins. Bake in a preheated 180°C oven 25-30 minutes, or until cooked.

3- Remove from tins and cool completely before icing.

4- To prepare the Icing, beat together cream cheese, icing sugar and lemon peel until thick and creamy. Chill well before spreading on the mini carrot cakes.




  • 4 -6   4 ounce pieces of Black Cod
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/3 cup white miso paste
  • 1/3 cup sugar
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours. The longer the better.
Preheat the oven to 400°.  Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.
Miso Aioli 
  • 2 T marinade
  •  2 T mayo
  •  ¼ teaspoon rice wine vinegar
Mix all in a small bowl. Add sriracha if you like spicy
Quick pickled daikon (or sub pickled ginger) 
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 Cup peeled sliced daikon radish
  • 1 tsp cup kosher salt

Bring all to a simmer, until sugar dissolves, remove from heat and chill.

Sake Braised Kale

  • ¼ C sliced onion
  • 2 Cups shredded Kale ( thinly sliced)
  • oil
  • Sake
  • salt and pepper to taste
Heat a little oil in a heavy bottom skillet, over med high heat. Saute onion until just tender, about 2-3 minutes. Turn heat to med, add kale. Stir and let it wilt, 3-5 minutes. Splash with a little sake, let it burn off, season with salt and pepper


  • 1 Cup dry Cannellini beans- Soaked overnight ( or use 2 cans, drained cannelloni beans)
  • 1 Cup dry Sorghum – Soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking.
  • 1 Tablespoon olive oil
  • 1 Cup diced onion
  • 3 cloves chopped garlic
  • 1½ Cups diced fennel bulb
  • 1 Cup diced carrot
  • 1½ Cups sliced celery
  • 1 Cup diced tomato
  • 6 Cups chicken stock
  • 1 tsp herbs de provence
  • 1-2 Cups chopped kale
  • salt and pepper to taste


  1. Soak dry beans and sorghum in separate containers of water overnight. .
  2. Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1¼-1½hours.
  3. Add kale. Simmer until wilted and tender.
  4. Season with salt and pepper. Serve in Bowls, drizzle with a little olive oil ( optional)or add crunch croutons.
  5. Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simple let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.

Baked Pork Chops

6 servings 457 cals

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine


Ready In 2h

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.



Maamoul, a shortbread cookie stuffed with date paste or chopped walnuts or pistachios and dusted with powdered sugar, is the perfect reward after a month of fasting during Ramadan and Lent. These cookies are waiting to be baked.
A- Ingredients:
– 2 cups all purpose flour
– 1 cup semolina
– 2 sticks salted butter, softened
– 1/2 teaspoon allspice
– 1/4 teaspoon orange blossom water
– 2 1/2 tablespoons granulated sugar
– 1/4 cup chopped nuts (pistachios, walnuts, or almonds)
– powdered sugar for dusting
– 2 tablespoons milk
B- Preparation:
1- Preheat oven to 350 degrees.
2- In a medium bowl, combine flour and semolina. Set aside.
3- In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture until combined. Stir in milk, allspice, and orange blossom water. Roll dough into 12 pieces.
4- In a small bowl, combine nuts and sugar. Set aside.
5- Grab your dough and push 2 inch circles into it, then place onto parchment lined cookie sheet. Place about 1 teaspoon of nut mixture on top of dough. Fold and press dough together to seal the filling. Repeat with remaining dough and nut mixture.
6- Bake maamoul for 20-25 minutes until golden brown.



Soft Christmas Cookies

48 servings 97 cals

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract


Ready In 3h
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.


Mediterranean Pasta

Processed with VSCO with s3 preset


1 package farfalle pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
1 can peeled and diced tomatoes with juice
1/4 teaspoon dried rosemary
1/3 cup crumbled feta cheese
2/3 cup pitted black olives
1 can artichoke hearts, drained
salt to taste


Ready In 40 m

Bring a large pot of lightly salted water to a boil. Add farfalle and cook for 8 to 10 minutes; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.


Fried Cabbage with Bacon, Onion, and Garlic


6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika



Ready In 1 h 15 m

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.



Incredible Chicken

8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.



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