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!

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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.

Breakfast Burrito (Vegetarian Edition)

For whatever reason I’m in a roasting vegetable type of mood lately, must be the cold weather settling in making me want to feel all warm and cozy drinking my matcha latte and binge watching new shows… like everyone else is doing. As of lately, me and a group of my best friends have decided to go on a Biggest Loser competition among our group. And quite frankly, it’s much needed because of this quarantine life that has gotten all of us eating and drinking whatever in sight and gym memberships to a halt. Of course, I’m very competitive and it’s gotten be thinking all sorts of creative and healthy dishes to make.

Let’s start with the most important meal of the day… breakfast! I love eating breakfast that are filling, satisfying, and most importantly flavorful. Let’s be honest, I’m not going on a diet to sacrifice flavor, that’s not an option. But, what I can do is to add more vegetables and fruits into my diet for that added fullness so that I don’t eat so much of what I don’t need to. So let’s be real, my breakfasts are huge and I don’t have the time to be eating mini meals or snacks during the day. I’m working from home just like everybody else, homeschooling my 8th grader, and a potty training toddler who’s walking around the house naked because quite frankly he just doesn’t get it yet (but that’s a whole other different story). So with that, I prefer to eat larger meals into the late morning sometimes at noon, of course I’m also intermittently fasting, so that I don’t need to feast for dinner until 5 or 6 pm in the evening.

Ingredients:

Condiments:

Kitchen Essentials:

Directions:

  1. Prepare Oven Baked Potato Fries and set it aside.
  2. Cook the baby bella mushrooms in a non stick pan and cover with the lid to allow the steam to cook the mushrooms. Stir occasionally for about 7-10 minutes or until soft and then set it aside.
  3. Melt the butter and coat it on a non stick pan over medium to high heat.
  4. Break the eggs into a mixing bowl and then add salt, black pepper, and soy sauce and whisk.
  5. Add the whisked eggs in the non stick pan and cover with the lid at medium to low heat for amount 1-2 minutes or until the top of the eggs are semi to fully cooked.
  6. Flip the eggs with a spatula and ensure the cooked eggs are all in one piece like a pancake when flipping it.
  7. Then sprinkle the shredded sharp cheddar cheese and then place the tortilla on top at medium to high heat.
  8. Use the spatula to once again flip to where the tortilla will now be at the bottom and the egg will be on top. Now add the Oven Baked Potato Fries and cooked mushrooms. Let it sit for 1-2 minutes or until the tortilla is golden brown.
  9. Then use the spatula to carefully lift one edge of the tortilla and roll if possible, if not then fold it in half.
  10. Optional to serve with a side of salsa or hot sauce of your choice.

If you’ve tried this recipe and would like to share it on social media, use the hash tag #recipesbykayklalor. I would love to see your creation!

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

Roasted Brussel Sprouts

Serving Size: 2 | Preparation time: 5-7 minutes | Cooking time: 20 minutes

Ingredients:

Kitchen Essentials:

Preparation:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Rinse the Brussel sprouts in a stainless steel mixing bowl with water and then drain the water.
  3. Cut the ends of the Brussel sprouts.
  4. Cut the Brussel sprouts in half perpendicular to the end that was just cut off and then place the the Brussel sprouts halves back into the mixing bowl.
  5. Pour in the extra virgin olive oil, black pepper, garlic powder, thyme, dill, parsley, salt, into the stainless steel mixing bowl and mix the ingredients by tossing or mix with hands to distribute evenly.
  6. Place parchment paper on the baking sheet.
  7. Place the Brussel sprouts on the parchment paper and spread out evenly.

Cooking Time:

  1. Bake in the oven for 20-23 minutes or until ready with preferred crispiness.
  2. Plate and serve with sprinkled optional parmesan cheese.

Shrimp Stir Fry Udon Noodles

Craving noodles but don’t want to eat a noodle soup in a hot and humid weather, a stir fry will be a better option. Minnesota is known for its below zero temperatures and snowy days, but what many don’t realize are it’s hot and humid summer season that can reach the upper 90’s and even beyond scorching 100 degree temperatures. Don’t let Minnesota fool you about what it’s known for, summers here feel like the Bahamas, literally. So for hot summers like these, here is an alternative to hit that noodle craving in a one pot dish.


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

Preparation time: 10-15 minutes | Cook time: 10-15 minutes | Serving Size: 2

Ingredients:

Kitchen Essentials:

Preparation (10-15 minutes)

  1. Peel the outer layer skin and dice the onion and set it aside. I like to set my diced and chopped veggies on a baking sheet.
  2. Rinse and chop kale in a small strips and set it aside on the baking sheet.
  3. Rinse and chop cilantro and set it aside on the baking sheet.
  4. Rinse and chop green onion and set it aside on the baking sheet.
  5. Rinse and chop dill and set it aside on the baking sheet.
  6. Rinse and chop the baby bella mushrooms and set it aside on the baking sheet.
  7. Rinse, de-seed and slice the red bell pepper in thin small slices and set it aside on the baking sheet.
  8. Rinse and chop the celery in a diagonal angle and set it aside on the baking sheet.
  9. Optional: Rinse and chop the shrimp into small pieces and set it aside on the baking sheet. If you would like to cook the shrimp in whole you can rinse and skip the chopping process.
  10. Boil water in a saucepan and then add udon noodles. Once udon noodles are semi-soft, drain the udon noodles in a heat resistant strainer, and set it aside over a stainless steel mixing bowl to continue straining the excess water.

Direction (10-15 minutes):

  1. Drizzle extra virgin olive oil in the saucepan over medium to high heat.
  2. Once the extra virgin olive oil is hot, add the shrimp and stir until pink and then set it aside.
  3. Drizzle more extra virgin olive oil in the same saucepan and add onions, red bell pepper, and celery to cook for 3-5 minutes. Tip: when cooking the vegetables, it’s best to cook the dense vegetables first to allow enough cooking time to soften before adding other soft vegetables.
  4. Once the onion, red bell pepper, and celery are semi soft and then add the baby bella mushrooms. Tip: Feel free to add splashes of water to help cook the baby bella mushrooms faster.
  5. Add the cooked shrimp, kale, cilantro, green onion, dill and the softened udon noodles and stir.
  6. Then add the black bean garlic sauce and stir. Note: Feel free to add more if you would like more of the flavor, I must add that a little goes a long way.
  7. Optional: Add soy sauce and spicy chili oil to a more salty and spicy flavor to the mix and stir.
  8. Plate it and serve.
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FAQ: Tourette Syndrome & ADHD

In an effort to bring awareness to Mental Health Awareness Month and Tourette Syndrome Awareness Month, I thought that it would be a great idea to address questions that are asked often as parents raising a child who is medically diagnosed with ADHD, Tourette Syndrome, and Motor Tics Disorder. If you are interested in reading a background story of my son prior to reading this post, feel free to read my previous post A Parent’s Journey: Raising Micah.

As a disclaimer: I am not a medical professional. Please take into consideration that these are responses from my own experience in raising my son and personal opinion based on personal research.

Spicy Tomato Pepper Sauce

Growing up in my family’s household, there were two things that always had to be made and available 1) rice, and 2) pepper. There were so many pepper dipping sauces that I grew up eating, but this one in particular I came up with it myself to find a complimentary taste to my Spicy Chipotle Chicken Wings. The Spicy Tomato Pepper Sauce provided the right amount of tang from the tomatoes and an extra kick of spice.

This pepper sauce is good with just about any meat dish or even by itself as salsa with side of chips. Enjoy!


Spicy Tomato Pepper Sauce

Service Size: 10 | Preparation Time: 5 minutes | Cook Time: 10-15 minutes

Ingredients

Kitchen Essentials

Preparation

  1. Rinse cilantro, green onion, Thai chili peppers, and tomatoes under running water.
  2. Chop ends of the green onions off and roughly chop in stalks in thirds and set aside in glass prep bowls or on a half size baking sheet.
  3. Chop ends of the cilantros and roughly chop or rip the cilantros and set aside in glass prep bowls or with green onion in the half size baking sheet.

Directions

  1. Add water in the saucepan on medium to high heat on stovetop.
  2. Place tomatoes in the boiling water. Boil the tomatoes when the skin of the tomatoes break, usually 5-10 minutes.
  3. Using the tong, grab the tomatoes and place in the blender. Add cilantro, green onions, and Thai chili peppers in the blender.
  4. Blend the ingredients in the blender in soup setting.
  5. Place the sauce in a small side dish bowl.
  6. Add salt and stir. Ready to serve.

NOTE: This dish is best with Spicy Chipotle Chicken Wings.

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