Spicy Smoked Salmon Sushi Roll with Cauliflower Rice

You guys! This sushi roll creation came about with what I already had in my pantry. So yeah I just happened to have nori sheets, smoked salmon, sesame seeds and everything else for this recipe. I mean, you can really tell I’m a foodie with these random ingredients that I have. What I can say, I love to experiment food and see what I can really change up in my everyday meal with everyday ingredients I can just whip up in my kitchen. Also, I hate running to the grocery stores just to grab a bunch of items to make one dish and quite frankly I don’t plan my meals like that. I like to ask my body what I’m craving and then I look up what I can whip up that’s healthy and go about my business.

People who know me, I LOVE smoked salmon on just about everything, such as instant noodles, toasts, bagels, and so on. But I have never had spicy salmon sushi roll with cauliflower rice. So on this particular day, my eyes were bigger than my stomach after a rigorous workout and I was super hungry. I was kind of all over the place when hangry-ness was settling in but it turned out surprising really good. I made 2 rolls which I didn’t finish, I was so full and satisfied. The only thing though is that I’m going to need sushi grade knives to cut my rolls, that was my only let down. BUT it was delicious when it went down my belly, that was the only thing that mattered!

So if you would like to dive in to have a taste, below is the recipe.


Serving size: 2 | Prep Time: 10-15 minutes | Cook time: NA

Ingredients:

Kitchen Essentials:

Directions:

  1. In a small mixing bowl, put the diced smoked salmon and add mayo, sriracha sauce, soy sauce, mix and set aside.
  2. In a hot wok or frying pan, place the rinsed and blended cauliflower over medium to high heat. With a wooden spoon, stir occasionally until the cauliflower is soft.
  3. In another small mixing bowl, take the softened cauliflower and add the vinegar, avocado, and stir until thoroughly mixed and set aside.
  4. Prep the bamboo mat with plastic wrap covered all around.
  5. On the plastic wrap covered bamboo mat, place a nori sheet flat and add half of the cauliflower avocado mix per each nori sheet and spread evenly.
  6. Sprinkle sesame seeds.
  7. For each nori sheet, start assembling the following ingredients making sure it’s placed south of the nori sheet. Lay flat 2 romaine lettuce leaf, carrots, celery, and lastly lay the spicy smoked salmon concoction on top.
  8. Next, start rolling from the south to north and use the plastic wrap covered bamboo mat to create that nice tight roll. Follow the following video of the process of using a bamboo mat.

9. Using a knife, preferably a sushi knife, wet the knife with water and start cutting into bite size pieces.

10. Plate the sushi rolls and serve with a side of soy sauce mixed with optional wasabi in a dipping bowl.

If you have tried this recipe and would like to share it on social media, use the hashtag #recipesbykayklalor. I would love to see what you’ve made!

Spicy Kielbasa Sausage Breakfast

If you followed my last post on Kielbasa Sausage Stir Fry it was for dinner the night before. So since my husband and kids killed that dish, the next morning I woke up craving for that dish again and so I made variations to the recipe for it to be breakfast friendly. Nothing but freshness for a good morning breakfast.


Serving size: 1 | Prep Time: 15-20 minutes | Cooking Time: 20-25 minutes

Ingredients:

Kitchen Essentials:

Directions:

  1. Using a knife, cut all of the vegetables and sausages on a cutting board and set aside on a full baking sheet.
  2. In a hot wok over high heat, place all of the sliced sausages into the wok. Stir consistently with a wooden spoon and cook until the sausages are a crispy golden brown, usually 7-10 minutes.
  3. Use tongs to grab the cooked sausages into a mixing bowl and set it aside. Leave the remaining oil from the sausages for the next steps.
  4. In the same wok over the same heat, add the diced garlic, Thai Chili peppers, and consistently stir with the wooden spoon until light golden brown.
  5. Add sliced onions and break the layers using the wooden spoon and stir consistently for about 1-2 minutes.
  6. Then add carrots, celery, yellow bell peppers, and stir consistently and cook for 5-7 minutes or until the carrots are soft.
  7. Add salt, soy sauce, lettuce, and cooked sausages and stir.
  8. Turn off the stove heat and plate the spicy kielbasa stir fry.
  9. In a separate saucepan, drizzle about a tablespoon of extra virgin olive oil and cook an over easy egg per each serving
  10. Place the over easy egg over the spicy kielbasa stir fry and drizzle 1/2 a teaspoon of soy sauce.
  11. Sprinkle crushed red pepper flakes (optional). Ready to serve.

If you have tried this recipe and would like to share it on social media. Use the hashtag #recipesbykayklalor, I would like to se what you’ve made!

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Kielbasa Sausage Stir Fry

Feast your eyes on this stir fry dish. The simplest dish that you can ever make without adding much seasoning to the dish. This dish came about when my mother would buy these kielbasa sausages (I used to call them horseshoe sausages because I couldn’t remember the name… I have a hard time remembering names). Although my mother would usually deep fry these sausages or broil them in a toaster oven, I had my own take on feasting these delicious sausages.

I don’t quite remember when I first cooked this dish. It was probably from grabbing whatever vegetables I had in my fridge and just happened to have kielbasa sausages laying around. Over the years I’ve cooked a variety of vegetables, mixed and matched, and to be honest a lot of them tasted all delicious. You’d be surprised, I’ve added some vegetables to this stir fry that you would think would go together.

So look in your fridge and see what vegetables you can gather. If you don’t have anything in your fridge… uh, you should really go grocery shopping. I would recommend may be at least 3 different types of vegetables. If you’re like me, I’d like to see a variety of colors in my food so I can feel like I’ve eaten something nutritional and it’s also recommended to eat a variety of colored food anyway.

But if you really want to make how I made this version for this particular dinner, keep on reading for the recipe.


Serving Size: 6 | Prep Time: 25- 30 minutes | Cooking Time: 15-20 minutes

Ingredients:

Kitchen Essentials:

Directions:

  1. Using a knife, cut all of the vegetables and sausages on a cutting board and set aside on a full baking sheet.

2. In a hot wok over high heat, place all of the sliced sausages into the wok. Stir consistently with a wooden spoon and cook until the sausages are a crispy golden brown, usually 7-10 minutes.

3. Use tongs to grab the cooked sausages into a mixing bowl and set it aside. Leave the remaining oil from the sausages for the next steps.

4. In the same wok over the same heat, add the diced garlic and consistently stir with the wooden spoon until light golden brown.

5. Add sliced onions and break the layers using the wooden spoon and stir consistently for about 1-2 minutes.

6. Then add carrots, celery, red bell peppers, and baby Bella mushrooms. Stir consistently and cook for 5-7 minutes or until the carrots are soft.

7. Then add cucumbers, stir consistently and cook for another 2-3 minutes or until the cucumbers are soft.

8. Add salt, soy sauce, and stir.

9. Then add the cooked sausages and stir.

10. Ready to serve with optional Oven Baked Potato Fries.

If you have tried this recipe and would like to share it on social media. Use the hashtag #recipesbykayklalor, I would like to se what you’ve made!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Pan Fried Breakfast Instant Noodles

Pan fried noodles are a cross of having your favorite pack of instant noodles without the broth. This allows a more concentrated flavor to the dish and the flexibility of being creative of the variety of vegetables to add. I’ve done my fair share of pan fried instant noodles, but I have come across one of my best noodle dishes for that savory umami flavor perfect just for breakfast.


Serving size: 1 | Prep time: 3-5 minutes | Cook Time: 5-7 minutes

Ingredients:

Kitchen Essentials:

Directions:

  1. Place 1 packet of dried Mama Instant Noodles, Shrimp Creamy Tom Yum Flavor in boiling water of a small saucepan, cook for 1-3 minutes or until the noodles have softened. Then drain the excess water in a strainer and set aside.
  2. In a mixing bowl, crack two eggs, add salt, black pepper, and soy sauce and whisk.
  3. Heat the nonstick frying pan over medium to high heat, drizzle about a tablespoon of extra virgin olive oil.
  4. Add the diced garlic and using a spatula stir the diced garlic.
  5. Add the egg mixture and cover with a lid, cook for 3-5 minutes or until the mixture is not translucent anymore and using a spatula start breaking to create scrambling the eggs.
  6. Next add the tomato, cilantro, and green onion and stir and then set aside.
  7. Drizzle additional extra virgin olive oil to the pan and add the softened instant noodles. Open the flavor packets in the noodle package and add to the softened noodles and stir.
  8. Then add the scrambled eggs with vegetables to the noodles. The meal is ready to serve!

If you have tried this dish and would like to share it on social media, use the hashtag #recipesbykayklalor, I would love to see what you have made!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Ham & Cheese Tortilla Wrap

Simple, easy, quick Ham & Cheese Tortilla Wrap. A quick bite to eat or just a little snack to get you on your way to your busy day. Eat it as a breakfast, lunch, snack – however you want to eat it throughout your day. It’s a craving to fulfill for any type of meal during the day.

This wrap is so versatile, you can pop it in the microwave for a minute or two, which is what my teenager does. Or you can cook it on the pan and eat it gourmet, whatever floats your boat. However, for this recipe I’m going to show you how I like to adult this ham and cheese tortilla wrap the gourmet style.


Serving size: 1 | Prep Time: 0 | Cooking Time: 5-7 minutes

Ingredients:

Kitchen Essentials:

Directions:

  1. Place the 2 deli ham slices on a non stick pan over medium to high heat for 1-2 minutes or until golden brown.
  2. Sprinkle some shredded sharp cheddar cheese on the ham slices and then place the tortilla on top.
  3. Using spatula, flip the layered food to where the tortilla is at the bottom and the ham is on top.
  4. Sprinkle some more or the rest of the shredded sharp cheddar and cook for another 1-2 minutes or until the tortilla is golden brown.
  5. Carefully take one end of the tortilla and roll it to a wrap using the spatula to assist in the rolling.
  6. Serve it up with some buffalo hot sauce with Frank’s Red Hot Original sauce. It’s so good with this sauce.

Noj mov! In Hmong is means eat food! If you like this recipe and would like to share it on social media, please use the hashtag #recipesbykayklalor and I would love to see what you’ve made!

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Garden Eggs

Feast on these Garden Eggs and you’ll never dream about any other breakfast egg dish. This dish will be a staple in your breakfast as it has been mine for so many years. I will never get tired of eating this healthy fresh breakfast meal.

It all started with my dad pan frying over easy eggs for me and my siblings when we were younger. It was so simple and so delicious. All my dad used were pinches of salt and black pepper with a dash of soy sauce. Always serving it with a side of short grain white rice. The most memorable breakfast eggs and the start for my love of running egg yolks.

I’ve experimented and perfected this breakfast meal over the years. My husband loves it, my kids love it, and the occasional surprise glances that my guests give me. It’s so funny to me when someone takes a look at my simple meal but when the flavors settle in your mouth, it’s love at first taste.


Serving Size: 1 | Prep Time: 5-7 minutes | Cooking Time: 5-7 minutes

Ingredients:

Kitchen Essentials:

Directions:

  1. Dice the garlic and set it aside on the baking sheet.
  2. Roughly chop the cilantros and set it aside on the baking sheet.
  3. Chop the green onion and set it aside on the baking sheet.
  4. Roughly dice the tomato and set it aside on the baking sheet.
  5. Place the non stick frying pan over medium to high heat.
  6. Drizzle olive oil that’s about 1 tablespoon in measurement and coat the pan.
  7. Once the olive oil is hot, bring it to a medium heat and crack the eggs into the pan and add a pinch of salt and black pepper, cover with lid, and cook for about 1-2 minutes or until the edges are no longer translucent. Flip the eggs with a spatula and cook it for another minute or so without the lid. Then set the over easy eggs aside on a serving plate.
  8. In the same pan, add the garlic and sauté it for about 1-2 or until slightly golden brown over medium heat.
  9. Add green onion, cilantro, and tomato and turn the heat down to a low heat and cook for about a minute.
  10. Scoop this garden of veggies from the pan over the plated over easy eggs.
  11. Drizzle about 1 tablespoon of soy sauce over the plated food. Sprinkle optional crushed red pepper flakes for heat.

Noj mov! Which means eat food in Hmong. If you made this dish and would like to share it on social media, please do share and use the hashtag #recipesbykayklalor. I would like to see what you’ve made!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Creamy Onion Mushroom Soup

Fall is officially here! It’s time to whip up some of my favorite vegetable soups from scratch made from real ingredients. On this particular day I was craving onions and mushrooms, which I conveniently had these two items in my kitchen. I had never made onion and mushroom soup before so I was giving it a test try and… oh… my… gah, it was delish! This will definitely be another one of my staple soups as a go to. Let’s get right to it.


Serving size: 2 | Prep Time: 5-7 minutes | Cook Time: 45 minutes – 1 hour

Ingredients:

Kitchen Essentials:

Directions:

  1. Peel and cut the onions into small thin slices on a cutting board and set aside in a mixing bowl.
  2. Rinse and slice the mushrooms into small slices on a cutting board and set aside in a mixing bowl.
  3. Place the sliced onions in a medium saucepan over medium heat and cover with lid. Occasionally stir with a wooden spoon until the onions are caramelized in a golden brown color, which may take about 10-15 minutes. Once caramelized, set aside in a mixing bowl.
  4. Next in the same saucepan, place the mushrooms and cover with lid to cook. Occasionally stir for about 5-7 minutes or until soft.
  5. Add the caramelized onions to the mushrooms in the saucepan and give it a quick stir.
  6. Add water just enough to be at the same level or barely submerge the onion and mushrooms. Bring it to simmer and turn off the heat.
  7. Pour the contents from the saucepan into a blender. Using the soup setting, blend the contents until smooth. (Be very careful, it’s very hot! Be sure to hold the blender lid while blending for that extra precaution.)
  8. Pour the soup back into the saucepan over no heat. Add salt, thyme, and dill and give it a quick stir.
  9. Serve the soup using a ladle.

This Creamy Onion Mushroom Soup is great side to eat with buttered baguettes, bruschettas, or even a side salad.

If you have tried this recipe go on and share it on social media using the hashtag #recipesbykayklalor. I would love to see what you’ve made!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Cauliflower Buffalo Wing Sauce

I love me some buffalo chicken wings but here’s a healthier alternative without the sacrifice of the flavor, I bring to you the cauliflower buffalo wing sauce. I can’t believe how easy this recipe is without much culinary skills so let’s jump right into it.


Serving size:1 | Prep Time: 3-5 minutes | Baking time: 35 minutes

Ingredients:

Optional Sides:

Kitchen Essentials:

Directions:

  1. Preheat the oven to 425 degrees F.
  2. But the cauliflower from the stem and cut further into medium flat slices for faster cooking and crispier bite sizes.
  3. Place the sliced cauliflower into a mixing bowl.
  4. Add the Frank’s Red hot Original Sauce and garlic powder to the cauliflower and mix.
  5. Place parchment paper on the baking sheet and lay the marinated cauliflower on the parchment paper. Be sure to separate the marinated cauliflower to ensure faster cooking and crispy texture.
  6. Bake for 25 minutes and then use the tongs to move or flip around the cauliflower slices. Then bake for another 10 minutes or until crispy.
  7. Serve it up with either blue cheese or ranch dressing.

If you have tried this recipe, share it on social media and use the hashtag #recipesbykayklalor. I would love to see what you made!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Grilled Cheese Sandwich with Tomato Soup

It’s chilly outside, warm and cozy inside the house and it just makes you want to have a good gourmet comfort food. This particular day I was craving me a good gooey grilled cheese sandwich with a side of warm herby tomato soup. So I’m going to take a good classic childhood meal and adult it using no canned goods here. This meal here is made with quality time and love that will sit comfortably in your belly. If you’re feeling this comfy vibe, let’s get right to it.


Serving Size: 1 | Prep Time: 10-15 minutes | Cook Time: 15-20 minutes

Grilled Cheese Sandwich Ingredients:

Tomato Soup Ingredients:

Kitchen Essentials:

Tomato Soup Directions:

  1. Remove the tomatoes from the vines, rinse, and then place in a medium size saucepan.
  2. Fill the saucepan with water to enough to submerge the tomatoes at medium to high heat on the stovetop. Add 1 tablespoon of salt into the saucepan. Boil for 7 minutes or until the tomato skin has split.
  3. In a blender, use tongs to grab each tomato and place it in the blender. Use the soup setting of the blender and blend the tomatoes to a soft or chunky mixture of preference.
  4. The remaining water in the saucepan, pour and leave about 1/2 cup of water to remain in the saucepan.
  5. Pour the blended tomato mixture from the blender into the saucepan.
  6. Add salt, dill, thyme, oregano, parmesan cheese, and optional heavy cream (for a rich creamy texture) and stir with a label.
  7. Bring the soup to a simmer on medium to low heat and then turn off the stovetop and set it aside.

Grilled Cheese Sandwich Directions:

  1. On a stovetop, start warming up the non stick pan at medium heat.
  2. Spread the soft salted butter on a slice of bread with a butter knife.
  3. Place the buttered side of the bread onto the nonstick pan.
  4. Add the slice of sharp cheddar cheese and mozzarella cheese on top and cover with lid for about 1-2 minutes or until the bottom of the bread is golden brown.
  5. Spread salted butter on the other slice of bread and add it on top of the slices of cheese. Be sure to have the buttered side of the bread facing up.
  6. Use a spatula to flip the sandwich and cook for another 1-2 minutes or until golden with no lid cover at medium heat. (If the other side of the sandwich is golden brown but the cheese has not yet melted, flip the sandwich, cover the lid at low heat until the cheese melts.)

If you have tried this recipe, share it on social media and tag #recipesbykayklalor. I would love to see your creation! Enjoy!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Oven Baked Potato Fries

I’ve tasted my fair share of fries, but I must say that my Oven Baked Fries are the best and I’m not just being bias. It’s the best snack you’ll ever treat yourself to that’s healthy, starchy, and you won’t be feeling guilty eating it because it’s baked in the oven, no deep frying here. But I must warn you, too much of any good thing can be bad for you so… don’t be eating these fries as a meal, it is a snack so snack it like an appetizer or as a side. You’ve been warned, these Oven Baked Fries are really good.


Serving: 1 potato = 1 serving, Prep time: 5-7 minutes, Bake: 35 minutes

Ingredients

Kitchen Essentials:

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit. Place parchment paper on the half baking sheet.
  2. Wash and cut the potato into large French fries. I usually cut the long way into four parts and then chop perpendicular. Then place in the mixing bowl.
  3. Sprinkle into the mixing bowl salt, black pepper, thyme, dill, oregano, and garlic powder. Then drizzle about a tablespoon of olive oil. Then mix.
  4. Once the potato fries are seasoned, place them onto the baking sheet and spread out evenly and make sure there’s space, about half an inch, in between the fries. (Tip: If the baking sheet is too full of fries and there’s no room in between the fries, it won’t be crispy and it’ll take forever to cook.)
  5. Place the baking sheet in the oven for 25 minutes. After 25 minutes, flip or move the fries around and bake for another 10 minutes or until golden crispy.

If you have tried this recipe and love it, take a photo and post it on your social media and tag #recipesbykayklalor. I would love to see your creation! Enjoy!

Disclaimer: As an Amazon Associate I earn from qualifying purchases.