Yachaejeon (Vegetable Pancake)

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Topped with an air fryer  chicken thigh.


I know that's not traditional but that turned the pancake into dinner for me. 

To make your own pancake you'll need 2 1/2 to 3 cups of vegetables. Whatever you have in your fridge will do. 
I had zucchini, celery, carrot, onion, sweet potato, and scallions. The recipe calls for jalapeño pepper, I didn't have one but I most always have flame roasted green chiles on hand so I used some of that. You'll also need some flour and water. 


You are going to be doing a lot of slicing, so while you're at it, you might as well make the dipping sauce. 


For the dipping sauce, you'll need soy sauce, white vinegar, red pepper flakes, and sesame seeds. 


Mix all the sliced vegetables and equal amounts of flour and water. Heat a non-stick pan with a bit of oil. 


Add the batter to the skillet and spread it out evenly. Cook until the bottom is crunchy and golden brown. Turn or flip the pancake over and cook until crunchy and golden brown on the other side.  Oh! I wish you could have seen my flipping skills, I did great! 

Not only is this a delicious way to use up the odds and ends of vegetables, but it's also a lot of fun to make. 

Yachaejeon (Vegetable Pancake)


  • About 2 1/2 to 3 cups of sliced vegetables
    4 green onions, cut into 1 inch long
    1/3 cup leek (optional), sliced thinly1 inch long
    3 ounces zucchini matchsticks (about 1/2 cup)
    1 green chili pepper (or jalapeño), optional, sliced
    3 ounces onion, sliced
    1/3 cup sweet potato
    1 fresh mushroom (white, baby portobello, or shiitake)
    3/4 cup all purpose flour
    1/2 teaspoon kosher salt
    3/4 cup water
    vegetable oil

    Dipping sauce:
    1 tablespoon soy sauce
    2 teaspoons white vinegar
    1 teaspoon hot pepper flakes, optional
    1 teaspoon toasted sesame seeds


  1.  Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

    Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and 3/4 cup water. Mix it well with a wooden spoon.

    Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

    Transfer it to a large serving plate and serve right away with dipping sauce.


And that's that!

Louisiana BBQ Shrimp

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No need to run out and clean off the grill, this isn't that kind of recipe.


But it would be handy to have a pot of your favorite grits ready. 

Gather together some spices, you'll need, 


Cayenne pepper, black pepper, salt, crushed red pepper flakes, dried thyme, dried oregano, paprika, garlic, and bay leaves.
Mix all the dried spices together and crumble in the bay leaves. 


In a measuring cup, mix up some white wine, chicken or fish stock, fresh lemon juice, and Worcestershire sauce.


In a skillet over medium-high heat melt the butter until it is sizzling, then add the garlic and spices. I like to sauté the dry spices for about half a minute before adding any liquids, I think it gives their flavors a chance to "bloom." Then add the liquids and simmer until the sauce thickens. 


Add the shrimp and cook for about 3 to 5 minutes more. 

I liked serving this over cheesy grits, but as the recipe states,  you should eat it with a good hot crusty french bread right from the skillet.
The sauce is DEVINE!!!!

Louisiana BBQ Shrimp


  • 1/2 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/4 teaspoon paprika
    2 bay leaves, crushed
    4 tablespoons (1/2 stick) butter
    2 garlic cloves, minced
    1/4 cup white wine
    1/2 cup fish stock (or chicken stock)
    2 tablespoons fresh lemon juice
    2 tablespoons Worcestershire sauce
    1 pound shell-on shrimp
    2 tablespoons minced fresh parsley
    Hot crusty French bread, for serving


  1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

    In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

    Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

    Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

    Recipe from Toni Tipton-Martin & B. Smith

    Food 52

And that's that!

Corn and Blueberry Salad

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Corn, blueberries, and cucumbers, tossed with a spicy vinaigrette, how could this not be good. 


Gather your goodies, 


you'll need corn, blueberries, cucumber, red onion, cilantro, jalapeno pepper, lime juice, olive oil, honey, and cumin.

The recipe calls for fresh corn but I used thawed frozen. It also calls for fresh jalapeno, I didn't have one so I used roasted and chopped green chili. I use the 505 brand of New Mexico green chilis. I'm not a compensated endorser, they don't even know that I exist, I just like their products. And besides, I've roasted and peeled, enough green chilis in my time, been there done that, pass me the jar, please. 

In the bottom of a medium bowl, 


whisk together the vinaigrette ingredients, then toss in the corn, cucumber, blueberries, onion, cilantro, and chili pepper. 


I served it with some air-fried salmon patties. 

This would even be great tossed with some arugula and queso fresco. 

Corn and Blueberry Salad


  • 6 ears fresh sweet corn, husked
    1 cup fresh blueberries
    1 cucumber, sliced
    1/4 cup finely chopped red onion
    1/4 cup chopped fresh cilantro
    1 jalapeno pepper, seeded and finely chopped
    2 tablespoons lime juice
    2 tablespoons olive oil
    1 tablespoon honey
    1/2 teaspoon ground cumin


  1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

    In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine.

    Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

    Better Homes and Gardens

And that's that!

Chicken Thighs with Roasted Snap Peas with Chili-Miso Butter

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I made these peas for dinner last night and man oh man are they great
You can make the peas as mild or spicy as you like. The heat comes from your choice of hot sauce. I think these would also be great with a sweet chili sauce.

The recipe calls for grilling the peas before tossing them with the spiced butter. I opted to roast them in the air fryer since it was already hot and ready to go after the chicken was done. How I did that is added to the recipe

The salad was simply green leaf lettuce topped with feta cheese, sliced strawberries, and croutons that I toasted in the air fryer. Hummm see a pattern here? 
Oh yeah, I made a vinaigrette using one Tbsp. rice vinegar and 2 Tbsp. avocado oil, 2 tsp. orange zest, 2 Tbsp. orange juice, a tsp. honey, a medium shallot thinly sliced, and a grated clove of garlic. Yummmeeee


Grilled Snap Peas with Chili-Miso Butter


  • Serves 6

    1 lb. sugar snap peas, trimmed
    2 Tbsp. avocado oil
    1/2 tsp. salt, divided
    1 Tbsp. butter softened
    1 Tbsp. white or yellow miso
    1 tsp. chili-garlic sauce, or Sriracha
    1 tsp. rice vinegar
       Toasted sesame seeds & sliced scallions for serving


  1. Grill Instructions:

    Preheat grill to high
    Toss peas with oil and 1/4 tsp salt in a large bowl. Transfer to grill basket. Grill, stirring occasionally until charred, about 4 minutes
    Combine butter, miso, chili-garlic sauce (or Sriracha,) vinegar and the remaining 1/4 teaspoon salt in the bowl. Add the peas and toss to coat. Garnish with sesame seeds and scallions if desired.

    koko’s air fryer instructions
    Preheat air fryer to 400*F
    Toss peas with oil and 1/4 tsp salt in a large bowl. Add half the peas to the basket and set timer for 10 minutes. Start frying, the shake or stir the peas half-way through frying, fry until the peas begin getting golden brown with little char spots on them. Transfer to bowl and cover with foil to keep warm until the second batch of peas are finished frying. Combine the peas and toss with the chili-miso butter.

    Source: Eating Well Magazine, June 2021

And that's that!

Black Rice, Natural Super Food



I want to tell you about this rice. Not only is it super healthy, but it's also delicious. 
I remembered reading about black rice in one of my cookbooks, so when I saw it on the grocery shelf I couldn't grab it fast enough.
It was also known as Forbidden Rice in ancient China because only the rich could afford it. Fortunately, it's quite affordable now. 
In his cookbook the Pegan Diet, Dr. Mark Hyman, MD refers to it as a super grain, he says " My favorite is black rice, also known as forbidden rice or the emperor's rice. It is full of phytonutrients and known as the blueberries of grains."


It's 100% whole grain, a little sweet, and has a nutty flavor. So, so, happy I found this. I hope you'll give it a try.


Creamed peas and a crispy air-fried chicken thigh along with the rice made for a great meal. 

I can't remember when was the last time I had creamed peas, don't even know why they came across my mind, but sure happy they did. 
Here's the recipe. 

Creamed Peas


  • 1 (10 ounce) package frozen peas, no need to thaw
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • ½ cup whole milk
    pinch of nutmeg


  1. In a saucepan, melt butter over low heat. Whisk in flour, salt and pepper until blended.
  2. Gradually whisk in milk, stirring for a few minutes until sauce is thickening. 
  3. Add frozen peas, toss and simmer until peas are heated through. 
    Add a pinch of nutmeg. 
    Stir and serve. 

And that's that!