Rachel Schardt
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Ahh comfort food at it's finest.I mean how can you go wrong with nothing more than chicken in a thick creamy broth surrounded by puffy yummy clouds of dough? Yeah I thought so too.

This is my momma's recipe but there are many on the internet that are so close...or spot on. Each has it's own place in the owner's heart. I add a little more memory to mine.

3 cups chicken, cooked and shredded
2 quarts chicken broth
2 cups all-purpose flour
1/2 tsp. baking powder
2 tbsp. salted butter, cubed

milk (a little less than a cupful)


  1. Boil in a stockpot 2 games hens till cooked completely.
  2. Remove the broth from heat and let cool completely. This makes skimming the fat easier.
  3. Once the broth has been skimmed, pour into a fine sieve to remove any fat that has settled to the bottom and pour broth back into stock pot.
  4. Once the chickens have cooled enough to handle remove the skin, and being shredding off the body with a fork.
  5. Set chicken aside in another bowl.
  6. Start warming homemade stock it up on the stove top while you make the dumplings. To get that chicken soup taste add 1/8-1/4 tsp celery salt and pepper to taste. If it's not to your desire you can add chicken bouillon to it.
  7. In a medium bowl, combine flour and baking powder. Then add in cubed butter.
  8. Combine using your fingers, fork or pastry cutter.
  9. Pour in the milk. Mix it all together.
  10. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
  11. With a rolling pin, roll the dough out to about 1/4" thickness.
  12. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
  13. Using a knife or a pizza cutter, start cutting out your dumplings into squares.
  14. Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
  15. Bring chicken broth up to a boil. Add in shredded chicken and stir.
  16. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
  17. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.

Rachel Schardt
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I made this April 10th yeah been a little behind, but it's ok. I have been busy and your mouths have been watering. I have to admit I was surprised by this recipe. I thought that the ranch would over power everything cos ya know ranch is a pretty strong flavor on it's own.

I will need to do this without the bone in thigh chicken....you will want to make alot of this cos it's that dang gone good! For those of you that have nitrate issues used uncured bacon in place of regular bacon and you should be fine!


8 chicken thighs
1 packet of ranch dressing mix


Preheat oven to 350 degrees. Pat dry each thigh, then coat in ranch dressing mix. Wrap 2-3 slices of bacon around each thigh. Place on a rimmed baking sheet....this will help keep all the juices from the chicken and bacon in the pan. Place each thigh 2 inches apart. 

Place chick in oven for 30-45 min until bacon is crispy and chicken juices run clear or 160 degrees is marked on your meat thermometer. Serve with sides of your choice, just be sure there is color on your plate.
Rachel Schardt
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We do alot of what is called fat kidding....and no we are NOT making fun of fat kids. It's that moment in the day when you just want something childhood sweetness to fill that slightly empty spot in your stomach. Homemade fat kid food is always the best.

So my sister-wife (long story/joke) had gone to the flea market and started posting on her facebook page about funnel cakes. I wanted one sooooo bad. I mean who doesn't love fried bread with a dusting of confectioner's sugar or what have you? I mean it's FUNNEL CAKE!

So I scour the internet and found this recipe. Granted I wasn't to pleased because I didn't have a funnel and didn't quite have the texture I was looking for. But I continued on making them....will try another recipe for sure.

I added Vienna Coffee Chip Ice cream to mine and well yeah there was nothing left. Oh so good and yeah my roomie he's scarfed his down...I'm not even sure he tasted it. And yeah he's not a marine so....go figure.


  • 1 egg
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar

  • 1 1/3 cups sifted all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 quart vegetable oil for frying
  • 1/4 cup confectioners' sugar for dusting


  1. Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.
  2. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
  3. Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

I will try this again and post the next recipe that I do use. But still Funnel Cake yeah!!!!
Rachel Schardt
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Ahhh food addiction at it's finest. I love, love, love these ribs. So tender so yummy and oh so easy to make. I first had these lovelies at a party that my friend  Suki French (BTW TY!) made at a birthday party. I had 2 and was hooked.

It's so bad that I will get 4lbs of these ribs just have leftover when it's my birthday. These bad boys are best broiled or grilled. Grilled is the traditional method of cooking them. Since we go to Korea on the monthly menu alot this month, these were a must add to it. It has a little bit everything in flavor for everyone, there is sweet, salty and savory....grilling or broiling adds the smokiness.

I used a korean marinade that came from jar cos well our schedules are a little hectic and this type of meal calls for the meat to marinade for at least 30 min....I did mine most the day.
Here is a recipe from one of my fave blogs/websites on the internet called my Korean kitchen.

  • 800 g LA Galbi meat (Korean BBQ short ribs) (1.8 pounds), This is available at a Korean grocery store or at a Korean butcher.
  • 7 Tbsp soy sauce
  • 3 1/2 Tbsp dark brown sugar
  • 2 Tbsp rice wine
  • 2 Tbsp grated apple , (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)
  • 2 Tbsp grated onion
  • 1 1/2 Tbsp minced garlic
  • 1/3 tsp minced ginger
  • 4 sprinkles ground black pepper
  1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).
  2. While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
  3. One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
  4. Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)
  5. Take out the meat from the fridge 15 to 30 mins prior to cooking.
  6. Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method

https://mykoreankitchen.com/la-galbi/ There are step by step instructions on how to create this dish at home. And you might want to make more, just saying. They are that good!

Rachel Schardt
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Ahh again we go to Korea. Such yummy food with lots of veggies and meats and flavor. Colors that are awesome and a culture that has been around for awhile. Everyone is kinda family in South Korea and United States occupation there during world war 2 and the Korean war (aka: Forgotten war) even added to the influence of food there.

Ok here is a brief history of Army or Military Stew:

"The story of the origins of budae jjigae (also spelled boodae chigae) that circulates in Korean American communities begins during the Korean War, when most Koreans were starving. Word spread that American soldiers stationed there had an endless supply of food, with portions so big that they could afford to throw food away. The bases became destinations for hungry Koreans, who scavenged or purchased the remnants. As some survivors recalled, this food was not exactly palatable; it was often a mélange of various food scraps mixed with inedible things, such as cigarette butts. They recalled that though the food was sometimes disgusting, it kept them alive. Some people would sort through the scraps and find a perfectly intact pink slab of jellied ham and put it in a stew. What the Americans didn’t finish, Koreans used to make the first iterations of budae jjigae." Military/Army Stew

This recipe I used comes from My Korean Kitchen. Below is the exact recipe I used minus that I used udon noodles and left out the cheese.
  • 4 cups chicken stock (1 litre) *see notes above
  • 200 g SPAM thinly sliced
  • 4 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
  • 250 g tofu sliced (about 1.5cm, 1/2 inch thickness)
  • 200 g enoki mushrooms base stem removed & stems separated,
  • 200 g king oyster mushrooms thinly sliced length ways
  • 100 g shiitake mushroom caps thinly sliced
  • 1/2 cup Kimchi (ripened bite sized)
  • 110 g instant ramen noodles
  • 50 g sliced Korean rice cakes soaked in cold water for 15 mins if it was frozen
  • 30 g green onion thinly & diagonally sliced
  • 1 to 2 slice cheese
Sauce (Mix these in a small bowl)
  • 2 Tbsp Korean chilli flakes (Gochugaru)
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Korean chilli paste (Gochujang)
  • Few sprinkles ground black pepper
  1. Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
  2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
  3. Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Recipe Notes
*1 Tbsp = 15ml, 1 Cup = 250ml
Rachel Schardt
Image may contain: food

Are you military? Have you been overseas (Oconous) and miss some of your favorite meals???? Yeah well this one is Asian comfort food at it's finest. There are a million and one ways to make this, except for one thing thing the sauce. Yup this overflowing bowl of yummy goodness has a special sauce that makes it POP! It's spicy ( I tone it down for me to eat) and can be vegan friendly as well as gluten-free friendly too. Oh the comfort and my belly.

So when your military you get to explore other cultures by the very best they have to offer which is food! Food is the international word for love. You can't even begin to scratch the surface of another culture and their people without first exploring their food. Food is the ice breaker, food is a way of life and the best representation of other countries and their peoples...and no media does a horrible job of it. Food on the other hand lets you see, smell and taste what each country is about. Food lets you know your their struggles and when it comes to being military or a military family it's like a comfort beyond compare. 

I am doing international month for April and this was the was the first recipe...tonight it's gonna be France. The flavors danced around my taste buds. You get sweet from carrots, spicy from the sauce, savory from the meat and garlic/onion marinade...and yes salty from the soy sauce sauce marinade. As the Asian peoples would say Umami!

So souring the net like I do I stumbled upon a little lowly website that has most of the korean/asian recipes one could want to make. Simple steps, easy to follow and yes super yummy. So please check out My Korean Kitchen.


Meat and meat sauce
  • 100 g beef mince (3.5 ounces)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar - I used brown sugar
  • 1/4 tsp minced garlic
Vegetables and other
  • 250 g spinach (mildly seasoned) (0.6 pounds)
  • 350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
  • Some Korean seasoned seaweed shredded (long thin cut)
Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar - I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar - I used apple vinegar
  • 1 tsp minced garlic
  1. Prepare and cook ingredients as below. 
    - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Mix the Bibimbap sauce ingredients in a bowl.
    Spinach and bean sprouts per linked recipe.
    - Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
  2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
  3. Mix the ingredients well in the bowl and enjoy!
Recipe Notes
* 1 Tbsp = 15ml