Cabbage Kimchi

Ingredients:

2 lb. napa cabbage
1/4 cup sea salt (or kosher salt)
Water (as needed for brining)
1 Tbsp. garlic, grated (5 to 6 cloves)
1 tsp. ginger, grated
1 tsp. sugar
3 Tbsp. water or seafood flavor (optional)
5 Tbsp. Korean red pepper flakes (gochutgaru)
8 oz. Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Directions:

Prepare the Cabbage:

Cut the napa cabbage into quarters and remove the cores. Chop into bite-sized pieces.
Place the cabbage in a large bowl, sprinkle with salt, and toss gently. Add enough water to cover the cabbage. Let it sit for about 2 hours, turning the cabbage every 30 minutes.
Make the Paste:

In a separate bowl, mix together garlic, ginger, sugar, water (or seafood flavor), and Korean red pepper flakes to form a paste.
Prepare Vegetables:

Cut the radish into matchsticks and chop the scallions.
Rinse and Drain Cabbage:

After the cabbage has brined, rinse it thoroughly under cold water. Drain and squeeze out excess water.
Combine Ingredients:

In a large mixing bowl, combine the drained cabbage, radish, scallions, and the red pepper paste. Mix thoroughly, ensuring all pieces are well coated.
Ferment:

Pack the kimchi into a jar, pressing down to remove air bubbles. Leave at least 1 inch of space at the top. Seal the jar and let it sit at room temperature for 1-5 days, depending on your taste preference. Check daily, pressing down the vegetables to keep them submerged.
Store:

Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment but at a slower pace.

Cheesy Hamburger Potato Casserole

Ingredients:

1 lb crumbled ground beef
1 diced yellow onion
3-4 lbs potatoes, peeled and sliced
8 oz or more shredded Cheddar Cheese
1 can Cheddar Cheese soup mix
12 oz evaporated milk or whole milk
1/2 cup milk
1 tsp salt
1/2 tsp pepper
Directions:

Preheat oven to 350°F and grease a 9x13 baking dish.
In a skillet, cook ground beef and onion until the meat is browned.
Layer sliced potatoes in the baking dish, season with salt and pepper.
Add 1/3 of the beef mixture over the potatoes, followed by 1/3 of the shredded cheese. Repeat layers twice.
Top with remaining cheese.
In a bowl, mix Cheddar cheese soup, milk, and evaporated milk. Pour over the casserole.
Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes for a golden top.

Cranberry Meatballs

Ingredients

• 26 ounces frozen bite size meatballs
• 14 ounces whole cranberry sauce can substitute grape jelly
• 12 ounces Heinz Chili Sauce
• 1 ½ tablespoons Worcestershire sauce
• 1 ½ tablespoons dark brown sugar

Instructions

• Place the frozen meatballs into a slow cooker set on low heat.
• In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Pour over meatballs.
• Cover and cook on low for 4 hours, stirring occasionally. To serve, set slow cooker to warm. Serve garnished with chopped green onions.

Bacon Pancakes

Ingredients

• 1 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons butter melted
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 8 slices thin cut bacon

Instructions

• In a large frying pan on a medium setting, fry the bacon until browned – a few minutes on each side. You can also bake your bacon as I do. You can pour the slightly cooled (NOT hot!) bacon fat into a heat proof container and use that to cook the pancakes in, if desired, for additional bacon flavor.
• Transfer the bacon to a plate lined with paper towels to soak up any excess fat and cool slightly.
• Chop the bacon into approx. ½ inch pieces. Set aside.
• In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt together.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, sugar and vanilla extract. Mix well.
• Pour the dry ingredients into the bowl with the wet ingredients and gently fold everything together until just combined. It’s ok if the mixture is a little lumpy.
• Heat a little neutral oil (or you can use some butter or some bacon fat as previously discussed) in a large frying pan on a medium setting. Wait until the pan is hot before adding the batter.
• Scoop approximately 1/4 cup of the pancake batter into the pan. While the batter is still wet, place bacon pieces all over the top of the pancake. Cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
• Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time.
• Serve with maple syrup, butter, fresh berries or your alternative toppings of choice.