Kimchi Fried Rice with Shiitake Mushrooms

When I think of my time in South Korea, the aroma of kimchi, perilla, sesame oil and steamed rice come to mind. I taught cooking to elementary level students there for six years, which brought so much joy and so much growth on a personal level. This recipe wouldn’t normally be called kimchi fried rice or “kimchi bokkeum bap”, instead the kids would playfully call it something like it “sseulegi bap” - Roughly translated to “mixed rice” or more bluntly, “trash rice.” Basically, rice fried with whatever you have on hand. It’s great because you cook everything in one pan and if you have leftover rice which is essential, it’s a breeze to throw together. I often serve it to friends and family who have never tried Korean flavors but are curious about it. They are more accepting of a dish like this as opposed to hitting them with heavily fermented dishes off the bat.

Top it with an egg to make it extra special.

Top it with an egg to make it extra special.

Ingredients:
Serves 2

1 shallot, finely minced
4 cloves garlic, finely minced
1 teaspoon ginger paste
4 rashers uncured bacon, chopped (Use turkey bacon or omit completely if you prefer)
1 cup kimchi
1/2 cup kimchi juice (from the jar)
2 cups sliced golden oak shiitake mushrooms
4 cups day-old rice
1 cup lacinato kale or spinach, chopped
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil
Optional to serve: Dried and salted laver & olive oil fried eggs.

Guidelines:

Bring a large wok or skillet to medium heat. Add shallot, garlic, ginger, bacon and kimchi all at once and sauté for 5 minutes until bacon fat has rendered and shallots are translucent. The kimchi would’ve crisped up a little around the edges because of the bacon fat - Wait until this stage for maximum flavor.

Deglaze the pan with kimchi juice, scraping off any crispy bits stuck at the bottom of of pan. Adjust heat to medium-high then add rice and mushrooms. Cook for 5-8 minutes until rice takes on some color and dries up a little. Then add kale or spinach (any greens will do), sesame seeds and finish with sesame oil. Season to taste and serve.

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

Image 1.JPG

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

Image 2.JPG

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

Belgioioso Image 5.jpg
Belgioioso Image 6.jpg
Belgioioso Image 7.jpg
Belgioioso Instagram Post - Final Dish.JPG

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.