Tamale Bake

Like I have said before, my number one craving in Korea is for Mexican food!  In this recipe- shredded chicken, beans and salsa are mixed together with a flaky cornbread topping  to create a fiesta (that’s Spanish for party) in your mouth!

Tamale Bake2

Servings: 4


-2 chicken breasts

-1 tsp olive oil

-1 can of black beans or pinto beans, drained

-2/3 cup salsa (I used pace medium)

-1/2 onion, diced

-3-4 cloves of garlic, minced

-1 chicken bouillon cube

-2-4 Tbls taco seasoning

-1/3 cup water

Homemade Cheesy Bean and Rice Burrito

My no. 1 craving in Korea is Taco Bell’s Cheesy Bean and Rice Burrito.  The only Taco Bells in Korea are in Seoul or on the American military bases and since I don’t have access to those places, I had to create my own.  The good news is that it is healthier than Taco Bell!  The combination of the zesty sauce, creamy beans, and Mexican rice in this recipe creates the Taco Bell taste.

Homemade Cheesy Bean and Rice Burrito

Servings: 3


For the Rice

-1/2 cup uncooked short grain brown rice (or white if you prefer)

Easy as Pumpkin Pie

This pie recipe features a velvety pumpkin filling, an easy homemade cookie crust, and a coconut whipped cream topping.  The base for the filling is tofu, but it still tastes just as rich and creamy as traditional pumpkin pie!

Easy as Pumpkin Pie

Servings: 8


For Crust:

-15 Diget Cookies (also called Digestives, you could use ginersnaps as well – yummy)

-4-5 Tbls milk (any kind, I used low-fat)

-1 tsp ground cinnamon

-1/2 tsp ground ginger

For Pie Filling:

Rosemary-Honey Whole Wheat Pizza Dough

This is a versatile pizza dough which I use for all my pizza recipes.  You can also use it to make bread sticks.

Bruschetta Pizza is shown in the picture.

Rosemary-Honey Whole Wheat Pizza Dough

Servings: 8 (makes 1 large or 2 small pizzas)


-1 pkg instant yeast

-1/4 tsp sugar

-1 cup warm water, divided

-1  1/2 cups whole wheat flour

-1/2 cup + 2 Tbls  white wheat flour

-3/4 tsp salt

-1 Tbls dried crushed rosemary

-2 Tbls ground flax seed (optional)

-4 tsp olive oil

-2 Tbls honey


Mexican Chicken Casserole

Corn tortillas are layered with shredded chicken, salsa, and beans then topped with cheese in this satisfying quick and easy recipe.

Mexican Chicken Casserole

Servings: 3


-4-5 corn tortillas

-2  chicken breasts (or some leftover rotisserie chicken)

-1/3 cup salsa, any kinda (I used Pace)

-1 container (85 g) Denmark plain yogurt

-2 Tbls +1 tsp taco seasoning, divided

-1 can pinto or black beans, drained

-1/2 tsp black pepper

-1/4 cup shredded mozzarella or monterey jack cheese


*If using cooked rotisserie chicken, proceed to step 3

My-style Bibimbap

Bibimbap (mixed rice bowl) is one of the most popular dishes in Korea.   The best thing about it is that you can use the ingredients you like and mix-n-match.  I like to make up all the vegetables and rice over the weekend and then put it all together for quick lunches during the week.

My-style Bibimbap

Servings: 4


For Veggies:

-1 (380 g) package tofu + 1 tsp soy sauce or teriyaki sauce, drained and baked (see below for baking directions)

-1 (120 g) package mung bean sprouts

-2 small/medium carrots, julienned

-1/2 large cucumber, julienned

‘Canned’ Pumpkin

Canned pumpkin is vital during the holidays back in the U.S.A.  It is hard to find and expensive in Korea.  So, I decided to make my own using pre-peeled and sliced pumpkin/squash from Costco.  One 900 g container will yield about 3 (15 oz) cans of mashed pumpkin ready for use in my Chocolate Chip Pumpkin Bread or anything calling for canned pumpkin!

‘Canned Pumpkin’

Servings: yields about 4 1/2 cups of mashed pumpkin


- 1 (900 g) container of pre-peeled and sliced pumpkin or orange squash


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