Jaden's Treats


Dakbokkeumtang…OUR WAY


This is a recipe I saw on Maangchi YouTube channel! It's a spicy braised chicken with potatoes and onions! It's a sweet heat and it will keep you comin back for more! So let's get started!

2-3lbs of chicken pieces (we used drummettes)
1medium onion, cut into chunks
2medium potatoes, cut into chunks!
(Sometime we use carrots but I will keep it simple right now)

Sauce Ingredients
1/4cup soy sauce
1/4cup pepper paste
1/4cup garlic
1tbsp sugar
1tbsp ginger
2tbsp pepper flakes

Other ingredients
2cups water

In a bowl mix the ingredients for the sauce and set aside.

Over high heat, In a big pot add your chicken and onions sauce and water. Cook on high for 15- 20min covered. Stir occasionally!

After the 15-20min are up add in you potatoes, lower the heat to medium and stir the potatoes in with the chicken and spicy broth!

Cover and cook for and additional 15-20min.

The sauce should be thick if not, then take a potatoes and smush it on the side on the pot and let it cook for 5min more!

Garnish with sesame seeds!

Serve with rice and kimchi! (We served our with kimchi and. Rolled egg!)

We also added a little bit of bok choy in with the chicken! To give it a little more crunch!



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   There is nothing better than comin home, on a chilly night and having a nice bowl of tomato soup with a crusty bread  or a grilled cheese sandwich …mmmmmm! Oops, back to the recipe lol. This recipe is one that I make all the time, and since I have been preggers I have been craving veggies, fruit and starch! So saturday I decided to make homemade Tomato and Basil soup! I served it with already made mini french baguettes, because I’m 8 months pregnant I dont have time or the ankles to stand a make bread right now! LoL! The recipe is fairly easy and all you need are  tomatoes, onions, garlic and basil! If you want creamy tomato soup I will also list how much you will need in the recipe, but the soup pictured is a basic soup no cream added!    ENJOY!!!!!! 


4 cups chopped fresh tomatoes, (WE USED 4 BEEFSTEAK TOMATOES)

1 large onion, chunks

4 whole cloves

2 cups chicken broth

2 tablespoons butter

1 teaspoon salt

2 teaspoons white sugar, or to taste

2 teaspoons basil, thinly chopped

1 cup heavy cream (optional for a creamy soup)



  •  In a large saucepan, combine the tomatoes, vegetables, and chicken broth.
  • Bring to a boil, and cook for 30 minutes.
  • Remove from heat, and stir in the basil.
  • At this point, you may puree the soup if you wish.
  • Add the butter; return to medium-low heat, and stir until butter is melted and soup starts to thicken
  • Add the cream if you want a cream of tomato soup
  • Serve immediately. With grilled cheese sandwiches or crusty bread!

If you want a little heat…. add a bit of red pepper flakes per bowl… or 1/2 tsp for the entire pot!



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The Daring Cooks’ April 2012 Challenge – Create Your Own Recipe!

Eggplant Mushroom Turkey burger

Eggplant Mushroom Turkey burger

This months challenge was a tricky one, due to the fact there wasn’t a set recipe to experiment with! WE pretty much had to list of ingredients we could choose from and then just go from there! You had to choose 1 item from each of the 3 lists of mystery ingredients, and then from there make a main course. The lists were as follows:

  • List 1: Parsnips, Eggplant (aubergine), Cauliflower
  • List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
  • List 3: Maple Syrup, Instant Coffee, Bananas

Now when I first saw that we didn’t have a set recipe to play with, and that we were pretty much thrown to the wolves with this…I was a little nervous, scared and a little terrified that I had to incorporate these things into a dish that I had to in turn eat!   So I chose ingredients that I knew I would love together, for my recipe I chose Eggplant, Maple Syrup and Chipotle peppers, initially I was going to cauliflower, balsamic and then the last list threw me completely through a loop! So I settled on the best 3 I think paired well together!

To get started I made a mushroom eggplant mixture for my burgers…I hate having mushrooms squishing from my burgers so I made a tasty paste to mix into the patties. It was not quick, but it was easy and simple to make…mostly all the ingredients were in my pantry, except the eggplant! So this post will contain 3 recipes :

  1. mushroom eggplant paste
  2. turkey patty
  3. Chipotle maple glazed  Brussels sprouts

Once the paste is done the patties are pretty much a simple addition! The brussels sprout are also easy to make, they take a little time but it is well worth it! some people, like myself and my hubby, like to put bacon in our brussels sprouts, so if you’re like that as well, then try candying the bacon in maple syrup and chipotle glaze…then half the sprouts, blanche them then pan fry in butter and add your crumbled candied bacon (man I should have done this!)

Recipe 1 Mushroom Eggplant Paste

  • 4cp eggplant, peeled and diced
  • 16oz mushrooms, I used button, but you can use any kind
  • 8oz black olives
  • 4-6cloves garlic, minced
  • 1cp onion, diced
  • 1/4 olive oil
  • 4-6 drops of liquid smoke or soy sauce
  • salt ( for the salt and pepper I used salt free Mrs Dash steak seasoning)
  • pepper

Let’s get started! PREHEAT YOUR OVEN TO 400F

  1. In a mixer add the black olives, olive oil, garlic blend into a paste and set aside
  2. If you have a big enough mixer/blender you can mix the eggplant, mushroom and onion until it’s finely chopped. mine wasn’t so I had to mix them in separate batches. Finely chop the mushrooms, onions, and eggplant into fine pieces.
  3. In  a large bowl add the finely chopped veggies and the black olive paste and mix well
  4. Add the mix onto a baking sheet lined with foil or parchment and bake for 45min, stirring occasionally.  The mix will be wet  then it will start to dry out…THAT is how you want it!!!  This makes a great filling for homemade raviolis, lasagna and as a vegetarian Pate!
This recipe makes about 2 1/2 cps of paste



  • 2lbs ground turkey meat, you can use ground beef, lamb, pork or whatever!
  • 1/2cp crumbled white cheddar, you can use your favorite
  • 1/2cp bread crumbs
  • 2 1/2 cps of mushroom eggplant paste
  • season to taste ( we used MRS DASH SALT FREE STEAK SEASONING ALSO!)

Let’s Get Start!! Preheat oven to 350F

  1. In a bowl, add all the ingredients together and separate into 8 patties!
  2. Place the patties into the oven and let them cook on each side for about 10min…you can also do this on the stove top in a pan
  3. Sit back and relax, especially if your oven has a timer, set the timer for 10min for both sides! 🙂

Let’s start the Brussels Sprouts

Recipe 3 Maple Chipotle Glazed Brussels Sprouts

  • 1lb of Brussels sprouts, cleaned and halved
  • 2qt water
  • 2tbsp butter
  • 1 Chipotle pepper, de-seeded and finely chopped
  • 1/4cp maple syrup

Let’s get that water boiling!!!!

  1. Clean the Brussels sprouts and half them.
  2. Add them into the boiling water and let them cook for about 3-5min, depending on the thickness of the sprouts.
  3. While they are cooking, melt the butter in a saute pan and add in the Chipotle and maple syrup.
  4. Add the Brussels sprouts into the browning butter and syrup mix. Let the sprouts get coated in the glaze for about 1-2min, then serve!


I hope you enjoy the recipes, if you decide to make them…the mushroom paste can be made into patties without the turkey, just use the recipe omit the turkey meat and maybe double to recipe to make fuller patties!


The Daring Cooks’ March 2012 Challenge – Brave the Braise!

Spicy Chicken Bokkeum Tang

Since I have a love/infatuation with Korean food, I decided to make a spicy braised chicken dish that is a popular Korean dish,  that I saw on the YouTube channel of Aeris Kitchen. She makes AWESOME Korean traditional dishes, and I have made several of them at my home, they are certifiably dee-lishus! O_o makes me hungry thinking about this recipe! I made this dish and as a side I made white rice and paired it with my homemade kimchi, also a recipe found on her channel!



Spicy food is my favorite, Korean food has the spice you need! It’s Salty, Sweet, Crunchy, Soft the flavors of Korean food will make anyone want to come back for more! Korean food consists of a meat dish, soup, rice and banchan, which is little vegetable and meet side dishes … like kimchi, pickled radish, seasoned dried squid, steamed or fried egg lots of things and all are tasty and unique in flavor! If you ever get the chance to try Korean food, jump at the chance, its a great experience!

Well lets start!!!!

Main Ingredients

  • 1 Whole Chicken, (i used chicken chicken thighs, you can use any cut of chicken you want!)
  • 2 Cups Onion
  • 2 Cups Potato
  • 1 Cup Carrot (i didn’t have any carrots!)
  • 3 Green Onions
  • 1-2 Hot Peppers (Optional, I used 1 ghost chili)
  • 1½ Cup Water

For Chicken

  • 1 Tbsp Cooking Wine
  • ¼ tsp Salt
  • ⅛ tsp Black Pepper Powder

Sauce Ingredients

  • 2 Tbsp Red Pepper Paste
  • 1 Tbsp Red Pepper Powder
  • 1 Tbsp Soy Sauce
  • ½ Tbsp Cooking Wine
  • 1 Tbsp Sugar ( i used truvia, a sugar substitute)
  • 1 Tbsp Honey or Corn Syrup (i used honey)
  • 2 Tbsp Minced Garlic
  • 1 tsp Sesame Seeds
  • 1 tsp Sesame Oil
  • 1 Pinch Black Pepper Powder


Cut the chicken into 2×2 inch pieces. Don’t remove the skin, fat, or bones because that gives it good flavor.
Marinate the chicken with 1 Tbsp of cooking wine, ¼ tsp of salt, and ⅛ tsp of black pepper powder for at least 10 minutes.
Combine 5 Tbsp of red pepper paste, 3 Tbsp of red pepper powder, 2 Tbsp of soy sauce, ½ Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of corn syrup, 2 Tbsp of minced garlic, 1 tsp of sesame seeds, 1 tsp of sesame oil, and 1 pinch of black pepper powder.
Mix the ingredients.
Cut 2 cups of onions, 2 cups of potatoes, 1 cup of carrots, 3 green onions, and 1 or 2 hot peppers into big chunk (1 or 1½ inch cubes).
Place the chicken in a big pan.
Add the potatoes, onions, and carrots on top of the chicken.
Pour the sauce on top.
Then pour 1½ cup of water on it.
While it is cooking, occasionally stir it so that all of the ingredients get covered with the sauce. Cook it for 30 to 35 minutes on high, or until the chicken and potatoes are completely cooked.
Reduce the temperature to low and add the green onions along with the hot peppers. Cook 2 more minutes and then turn off the heat. If you don’t want your food too spicy, skip the hot peppers.

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3 Wings in 1!!

Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)


  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.


  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.


  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste


  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings


These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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LoMein our way

Lo Mein

Lo Mein

We made this recipe over the weekend, because we love Chinese, but we don’t want to spend so much eating out….SOOOO, while getting treat from our Korean grocery store, I found egg noodles. Egg noodles are just awesome, these are chewier than spaghetti noodles, and more tasty (well to me they are!). This recipe is easy and quick…you need about 2 handfuls of egg noodles, meat and veggies of your choice.  I hope you enjoy!


  • 16oz noodles
  • 1/2cp sliced carrots
  • 1/2cp sliced bell pepper
  • 1/2cp chopped bok choy
  • 1/2cp sliced onion (i didn’t have any but this is my recipe I always use!)
  • 1tbsp minced garlic
  • 1/2tsp minced ginger
  • 4-6oz of meat of your choice, (thinly sliced beef is what we used)
  • 1/4cp soy sauce
  • 2tbsp rice wine vinegar
  • 1tsp sesame oil
  • 1tsp fish sauce
  • 1/4tsp black pepper
  • 100ml water, for steaming

this is an easy recipe…u saute the veggies add the noodles steam for a few minutes and add the sauce…let it cook and keep stirring


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Pad Thai (my way!!)

Shrimp Pad Thai

Shrimp Pad Thai

Saturday, I watched a video on YouTube about making Pad Thai from scratch…and instantly thought “hey I am going to make this today!” then I saw all the ingredients, I knew I wasn’t going to find! YELLOW TOFU, SWEET RADISH….I mean really…I don’t even know where to begin to look for yellow tofu…sooooo I went to my local grocery store and found this Thai Kitchen Pad Thai kit. (p.s.– their is a Thai grocery store next to the Korean grocery I go to….DUH I am sooo slow!) This kit only comes with noodles and a sauce packet…you need to add the extras!

I got the new oil that I wanted to try with this recipe…I got it from ROSS, I love that store



I love Asian food, I LOVE NOODLES, I LOVE RICES, I LOVE PICKLED AND FERMENTED VEGGIES, Asian food is where it’s at…and I love to tell myself that “IF I EAT ENOUGH IT WILL HELP ME BE SKINNY…LOL” I know the truth…IT WILL!

this is the kit i used:

here is what I added to my kit:

3/7cp peeled and deveined shrimp ( you can use any meat you want!)

2 eggs

1/2cp bean sprouts

2 springs green onion

2 garlic cloves, minced

1 green hot chili, sliced thin

crushed peanuts

oil for frying

cup of water (just in case your pan is too hot)

The fixings

The fixings

  • start by frying the egg in oil…scramble well, then add the garlic, bean sprouts, green onion and chili. Set Aside.
  • In the same pan (i used a wok) add the cooked and drained noodles, and half of the sauce. Stir so it wont burn…check a noodle to make sure they are getting tender, for about 2-3min
  • Add the shrimp to the noodles, and add more sauce, keep stirring.  Then add the egg mixture and continue to stir.
  • Transfer the pad thai into a serving dish, and garnish with the crushed peanuts, chili flakes and lime juice!


I made a video of the recipe… hopefully you will watch and comment on it… Pad Thai


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Spicy Coconut Chicken Curry

Spicy Goodness

Spicy Goodness

Last night I made my signature (i called it that because is makes me feel special! LoL) Spicy Coconut Chicken Curry dish with a side of rice. I wanted to share this recipe because it’s tasty and awesome…VEGETARIANS CAN OMIT THE CHICKEN AND JUST USED VEGGIES (I use onion, bell peppers {any variety}, potato, carrots…you can even add tofu) This recipe calls for the most simplest ingredients to make this hearty meal…and it can last you for days, unless you have someone that eats like my hubby does, then it can feed you for the night and the nest day for lunch..lol.

Before I has my son, me and spicy food didn’t mix…the spiciest I would go was the MILD sauce at Taco Bell…now I need spice in my life! For this recipes I use Korean pepper Flakes and Korean pepper flakes…if you can find these two items, you can use chili peppers, habanero peppers and / or cayenne. But if you don’t like spicy food, you can omit it…its still delicious without it. TRUST ME!!!


6 skinless chicken thighs (you can use drumsticks, wings….etc)

1 (8oz) can coconut milk, (i use Thai Kitchen, its creamy and sweet and gives a great flavor!)

1 med carrot, medium chopped

1 large potato, medium chopped

1 med onion, medium chopped ( i didn’t have one at the time of this video)

16oz water (this is a broth like curry…use 8oz for a stew like curry)

1/4cp soy sauce

3tbsp Worcestershire sauce

1tsp garlic

1/2cp water or broth

oil, for frying


2tsp paprika

1tsp nutmeg

1tsp allspice

1tsp cloves

1tsp cinnamon

1/8tsp salt (you have soy sauce to add saltiness, but this is optional..it’s not too salty with it!!)

3tbsp curry powder

2tbsp pepper flakes (optional)

2tbsp pepper pastes (optional, you can sub 3tsp cayenne for spiciness)


Start by pan frying the  chicken in about 2tbsp of oil fry the chicken until browned on both sides, but not fully cooked…set aside.

Drain the oil out, leave about 1tbsp in the pan, fry the spices till aromatic.

Add the Worcestershire, soy sauce and the pepper paste..fry for about 2-3min.

Add the veggies and coat in the paste mixture.

Add in 1/2cup of water or broth.

Next add the coconut milk, add hot water to the now empty can and pour into the pot.

Add the chicken back to the pan, covering the chicken with the broth.

Cover the pot with a lid and simmer on medium for 45min…checking on the curry once in a while.

Serve with rice or alone….either way its delicious.

Enjoy…watch the video on my YouTube channel

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