Kimchi Burger Sliders

Who doesn’t love a good burger? Especially one freshly made at home from scratch!

I came up with this recipe a while back cause of my love for asian flavors. I wanted a burger with a different flavor profile and with lots of that umami taste. These easy to make asian sliders will be a favorite at your next cook out or pool party.



16 oz ground sausage

1 lb ground beef

1 large garlic clove (finely chopped)

1/2 cup chopped green onion

1 tbsp ground ginger

1 medium cucumber

1/2 cup chopped kimchi

1/3 cup mayonnaise

1 tbsp sriracha sauce

1/3 cup teriyaki sauce

1/4 cup of rice vinegar

1/4 mirin (rice wine)



First, slice cucumbers into very thin slices set aside mixed with the rice vinegar and mirin and let marinate for at least 15 minutes.

In large bowl mix ground sausage and beef along with teriyaki sauce, green onion, garlic and ginger. Combine until all ingredients are evenly distributed thru the burger mix.

Make burgers around 2.75 inches in diameter in size.

Place sliders on a medium hot grill or griddle for 4 minutes each side or until they’re cooked through.

Mix mayo and sriracha for a delicious spicy and creamy sauce. Add a nice dollop to both sides of the bun. *I like toasting the burger buns for extra crunch and texture*

Serve burgers on slider buns with cucumbers, chopped kimchi and some nice arugula or butter lettuce.





Creamy Lemon Chicken

Lets be honest, the “go to” and infamous chicken for dinner can get very repetitive and may I say so myself boring. But it doesn’t have to be! This recipe is one of my favorites for various reasons; flavor profile, easiness, and most importantly you just need one skillet! Chicken doesn’t have to be boring!



3 large boneless chicken breast

2 cups of mini portobello mushrooms

1 cup heavy cream

1 large lemon

Salt & Pepper to taste

5oz of Fresh Kale (roughly chopped)

1 tbsp olive oil



Lightly season chicken breasts with salt, pepper and olive oil. In a cast iron skillet brown the chicken breasts on medium/high heat for one minute per side. We just want them to get a nice sear. Remove from pan and set aside. In same pan sauté mushrooms until tender. Add 1 cup of heavy cream and juice of one large lemon. Add salt and pepper to taste. Add kalends mix all ingredients until kale softens. Add chicken breasts back into the pan and bake for 20 to 30 minutes at 375 until sauce is bubbly and chicken golden.

You can serve this  dish on top of egg noodles, pasta or rice.



Cheesy Eggplant & Zucchini Tart

We were invited to visit Mick Farms in Saint Cloud FL to tour and see what they were all about. This family owned 33 acre farm, market and “pick up” opened earlier this year and offers seasonal fruit and vegetables year round.

It was a pleasure meeting them and their hard working kids that gave us a great tour of the area.

They were so welcoming, friendly and the passion for their business is palpable. We left the farm with a beautiful basket of various fruits and vegetables. I got inspired by it and made tonight’s dinner using some of the eggplant and zucchini we got.



1 large eggplant

1 large zucchini

8oz ricotta cheese

8 oz mozzarella cheese

4 large garlic cloves

salt and pepper to taste

1 tbsp olive oil

fresh basil

1 pint small tomatoes

1 Pillsbury pie dough (refrigerated ready to bake)



Bake pie crust per instructions on package. This is definitely a shortcut for us non-bakers but Ive used this product often and its definitely the way to go plus it tastes great!

Once crust is done set aside to cool off.

Set oven to 450 degrees.

Slice eggplant and zucchini into 1/2 inch slices, brush with olive oil, add salt and pepper to taste and bake in tray for 20 minutes.

Bake tomatoes and garlic brushed with olive oil in second baking tray for 20 minutes. *I cover garlic cloves in a foil pouch so they dot burn and roast nicely and soft.

Once garlic is roasted mash with fork and mix in a bowl with 8oz of mozzarella, ricotta, salt, pepper, 1 tbsp olive oil and red pepper flakes.

Assembling all ingredients in the pie crust is super simple. Just lay all eggplant and zucchini slices in the bottom. Add some fresh basil leaves and dollops of the ricotta mix. Sprinkle some extra mozzarella on top and return to oven for 20 minutes or until cheese is melted and golden. Enjoy!


Follow Mick Farms on facebook for for info and events through the year!





Grilled Char Siu Steak

Char Siu has always been one of my favorite flavors to marinate pork or steak, especially for grilling. Of Chinese origin char siu is a mix of honey, five-spice powder, soy sauce, hoisin sauce and rice wine.

Here in Orlando we’re lucky to have some fantastic asian markets so its easy to find a good quality store bought option. Having said that tweaking it and adding some extra ingredients takes it to another level of flavor. Below please find my recipe for my char siu based marinade.



1/4 cup Char Siu sauce

3 large garlic cloves

1 tbsp soy sauce

1/4 tsp fish sauce (trust me on this. Its delicious!)

Simply whisk all wet ingredients with finely chopped garlic and pour over steak in a container or ziplock bag. Let marinate for at least 30 minutes.

Another reason I love Skirt steak is that it doesn’t really need a longtime to absorb the flavor of the marinade so its the perfect cut of meat for a quick meal!

Grill meat over medium high heat until meat is done to taste, 3 to 5 minutes per side. Cover steak and let rest for 5 to 6 minutes before slicing.

Serve it on top of white rice, a good salad or some roasted veggies. Enjoy!!



Roasted Cauliflower Steaks

Cauliflower is one of those vegetables that i didn’t really eat often growing up but when I did it was usually just boiled and completely plain. Luckily i realized as an adult veggies DO NOT have to be boring! Take a break from all the heavy meat meals and make this easy and delicious recipe. (Recipe below)



Salt and Pepper to taste

1/2 Olive Oil

Whole Cauliflower

Fresh Parsley

One large lemon

1/2 Cup Mayo



Carefully cut cauliflower into 3/4 inch slices. Brush with olive oil. Sprinkle with some salt and pepper. Bake in oven for 30 minutes at 375 degrees.

Meanwhile make the lemon parsley aioli. Just chop half a cup of fresh parsley, mix with 1/2 cup of good mayo, 1/2 olive oil, juice from one lemon and salt and pepper to taste. Whisk until all ingredients marry into a delicious and tangy dressing.

Once cauliflower steaks look nice and golden carefully move them to serving tray. Pour aioli over cauliflower while steaks are hot so they absorb all the flavor from aioli.

*This is a fantastic option for meatless days along with a good salad or as a delicious side dish along with your favorite protein.




The Journey Begins

Summer Recipe Challenge

Ive met some amazing food bloggers since starting the Food A Love Story adventure that have inspired me to keep going and have given the validation sometimes you need.

thetipsyhouse in collaboration with Chateau Dumplings invited me to participate in an online cooking competition using their fantastic Czech potato dumplings. Rules were simple; Less than 15 ingredients, 30 minutes cooking time and main ingredient had to be their mini potato dumplings.

Continue reading after the photo for the easy recipe!




Chateau Mini Potato Dumplings

Frozen Peas

Pancetta (cut into small cubes)




1/3 cup heavy cream

1/3 cup chicken broth

Salt and pepper to taste


In medium heat pan sauté pancetta until crispy