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Archive for the ‘Recipes’ Category


Monday, October 28, 2013@ 4:24 PM


This is a super easy Korean dish called “Dakjuk” —

Of course I’d heard of porridge before, but I never really thought about or knew what it was.  It’s boiled, crushed cereal made from oats, corn, wheat, or rice as we have here.  My whole family was sick a few weeks ago with really bad colds, so this was the first thing that came to mind when preparing for a meal.  Think of this as a go-to food for when you’re not feeling very well.  Instead of soup, make some porridge!  I hate to call a recipe bland, but this is bland in the good “I’m sick and don’t want to eat tacos” kind of way.

Dak = Chicken     Juk = Porridge

Now you can, of course, make everything from scratch.  Homemade chicken stock.  Baked or roasted chicken.  Mhmm, that would be great……………  Although who really wants to do that when you’re not feeling well.  Instead try this easy, semi-homemade version:


  • 3/4 cup short grain rice
  • 4 cups packaged chicken stock (plus some extra)
  • 1 carrot
  • 1 celery
  • 1 cup cooked deli chicken


  1. Soak your rice for about an hour.  Drain.
  2. Put the stock in a large pot and add the rice.  Cover and cook over medium-low heat for about 10 minutes or so until it has reduced some, stirring occasionally.  Then simmer, covered, for around 20 minutes more.  Don’t forget to stir it so your rice doesn’t stick to the bottom!  While it’s simmering, chop up your carrot and celery into small pieces.
  3. Check the consistency and add more stock or water if needed.
  4. Add the vegetable pieces to your porridge, cover and continue simmering for another 10 minutes or so.  You want the veggies to be cooked and soft.
  5. Stir in the cooked chicken during the last minute to get it warm.  Add salt and pepper to taste.

It’s a very versatile recipe, so try it with different veggies or a little bit of shredded cheese on top.  :)

May this dakjuk keep you happy and healthy!

Baked Apples with Maple-Walnut Sauce

Tuesday, July 10, 2012@ 3:59 PM

Did you know that I almost never win anything?  It’s gotten to the point where I say, “Why bother” entering a contest when I know I won’t win…  And truth be told, I forgot all about entering this one!  So imagine my surprise when I won LOL  Can’t wait to get that box in the mail with some signed cookbooks!

The picture that made it all happen:

A blast from the past – a recipe I did back in 2010 on my old site.


  • 4 large apples (Gala or Granny Smith)
  • 2 tsp fresh squeezed lemon juice
  • 1/2 Tbsp Splenda brown sugar blend
  • 1/4 tsp ground cinnamon
  • 1 cup sugar-free maple syrup
  • 1/8 tsp salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 400 degrees F
  2. You can core the apples if you want to, but I just cut them in half close to the core.
  3. Arrange the apples, cut sides up, in a baking dish and brush the cut sides of the apples with 1 tsp of the lemon juice.
  4. Combine brown sugar and cinnamon in a small bowl and sprinkle the tops of the apples with the sugar mixture.
  5. Pour maple syrup in the bottom of the dish.
  6. Cover with foil and bake 10 minutes.
  7. Uncover and bake 15-20 minutes more until the apples are tender.
  8. Transfer apples to a serving platter and lay a piece of foil on top to keep them warm.
  9. Pour pan juices (the syrup left in the pan) into a small saucepan and stir in the remaining 1 tsp lemon juice and salt.  Bring to a boil and then cook for about 4-5 minutes until the sauce is thickened, stirring constantly.
  10. Serve the apples with the sauce and top with walnuts.

Pan Fried Pork Chops

Monday, October 24, 2011@ 11:06 AM

Any dinner that can be prepped in advance is A-OK with me!
I don’t think this one needs much introduction.  It’s pork.  In a pan.  It’s all good.


  • 3 Tbsp soy sauce
  • 2 Tbsp cornstarch
  • 1 tsp pepper (I use table pepper, but you use fresh cracked if you like it)
  • 1 Tbsp granulated sugar
  • 1/4 tsp table salt
  • 1 1/4 lbs thin boneless pork loin chops (not too thin, but you don’t want very thick chops.)
  • 2 Tbsp vegetable oil


  1. Combine soy sauce, cornstarch, pepper, sugar, and salt in the bottom of a 9×13 baking dish.  Stir to combine.
  2. Add pork chops and turn to coat both sides.  Cover baking dish with plastic wrap and refrigerate for 1-24 hours.  (Turning occasionally)
  3. When ready to cook, heat oil in a large frying pan set over medium high heat.  Carefully add pork, working in batches of 2 if necessary.
  4. Cook 1-2 minutes per side, until golden brown and fully cooked.  The amount of cooking time will depend on the thickness of your meat.



Macaroni & Cheese Quiche

Tuesday, September 27, 2011@ 9:41 PM

I might have to adjust my recipe list to give the quiche its own section.

This may not be your typical quiche — I know I, for one, have never heard of pasta in a quiche before — but here you have it.

So can I show you my pretty picture first?

Yeah, I’m kinda proud of that one.  Got to use my new napkin ring too!

But you know what’s funny about it?  The inside looks a little underdone, right?

So let me tell you something about this quiche.  Or actually, let me tell you something about my oven.  My oven has a red cape and a sword & shield.  Super oven.  With super speed.  So when I gave it a little look-see and saw the top was burning I said, “Woah!  Yank that baby outta there QUICK!”  I let it rest for 10 minutes and then found out the inside wasn’t done.  So this great oven of mine cooked the outside to perfection while completely ignoring the inside!

And this is where I proceed to blame the oven for my lack of a toothpick test.  Ignore that last sentence.

So it isn’t that the inside is raw, it’s just that the outside got even more done (*cough* borderline ‘too’ done) while finishing the inside.  Totally the oven’s fault.  Absolutely.

Umm.. yeah… that leads me to this picture.  I debated even showing this one, but I can only hope for your continued love and support after seeing it:

Yeah.  There you have it.  I hope you can forgive its sorry appearance and give it a try anyways, because we still really liked it.  We may or may not have had to cut off the burned edges…  but if your edges burn too you can always just do what I do and blame it on the oven.  Stupid ovens.


  • 1 cup elbow macaroni, uncooked

Oh hey, that reminds me…  You know it’s gonna be an easy recipe when you don’t even have to boil the pasta, right?  Anyways, as I was saying before:


  • 1 cup elbow macaroni, uncooked
  • 3 oz package cooked bacon pieces (my store had two different kinds, and I opted for the one that looked more meaty and less fatty)
  • 3 cups shredded Cheddar cheese
  • 2 eggs
  • 2 1/4 cups milk (I used skim and it was fine)
  • 1/2 cup Bisquick mix
  • 1/4 tsp salt

Required Equipment:

  • Pie plate
  • Blender
  • Non-stick spray


  1. Preheat oven to 400 degrees F.
  2. Spray pie plate with nonstick cooking spray.  (I only have a regular 9-inch pie plate, and I would definitely suggest putting a cookie sheet under it if you don’t have a larger one.)
  3. In a bowl, combine the macaroni, bacon, and 2 cups of the Cheddar cheese.  Spread in pie plate.
  4. Combine milk & eggs in a blender and mix until smooth.  Add Bisquick & salt and mix again until smooth.  Pour into the pie plate.
  5. Bake 35-40 minutes (or until a toothpick inserted into the center comes out clean!  Do not skip this VIP step!)
  6. Sprinkle remaining cheese on top and put back in the oven for a minute or two to let the cheese get melty.
  7. Remove from oven and let rest for 10 minutes to set.  Serve warm.


Pão de Queijo / Brazilian Cheese Bread

Monday, September 12, 2011@ 4:41 PM

The first time Shane and I went to Boizao (at the recommendation of a co-worker) was for Valentine’s Day several years ago, and we’ve been going back for every special occasion since.  But that first time… that first time was an experience I’ll never forget.  We had no idea what we were getting ourselves into, and the bread was about the end of us!  I think Shane ate something ridiculous like 16 bread rolls all by himself.  Yes, they were that good.


We had my family over yesterday to celebrate Shane’s birthday (he turns 31 tomorrow), and I made some of these.  I had them in the oven and I kept checking and checking, but they just weren’t cooking.  After they’d been in the oven for 25 minutes, I noticed that the oven wasn’t turned on.

Probably not my brightest of moments, but hey, these things happen, right?

This is one of the easiest bread recipes you will ever make, provided you turn the oven on.  It will have a very chewy, cheesy consistency inside (which I find quite delicious).

And the use of tapioca starch in lieu of wheat flour makes them gluten free.


Tapioca starch was a first for me, but it also got me to try queso fresco for the first time.  It’s such an inoffensive cheese.  I busted out my cheese grater, but you could probably just crumble it by hand as long as you had small crumbles.


Throw it all in the blender and that’s it!  Makes enough for 24 mini rolls.


Required Equipment:

  • Blender
  • Mini-muffin pan
  • Non-stick spray


  • 1 1/2 cups tapioca flour/starch (170g – which was an entire box of the brand I had)
  • 1/2 cup packed Queso Fresco
  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk (I use skim milk)
  • 1 tsp salt


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in your blender.  Pulse until combined and smooth.
  3. Grease the mini-muffin pan and then pour your mixture into the wells.
  4. Bake for 15-20 minutes, until puffed up.
  5. Remove from oven and let cool for a few minutes.  (Or carefully eat right away when they’re hot from the oven like I do!)


  • If you want to get a head-start on it before company comes over: once you combine everything in the blender, you can then store it in the refrigerator at that stage.  When you’re ready to bake, just pop it on back on the blender for a few pulses and then finish.