This dish doesn’t have a name because I haven’t given it one yet. When I  worked at the mall, there was this Mongolian barbecue in the food court that I used to eat at all the time. These were the ingredients I used and it always came out awesomely delicious. Then I thought to myself, “I know all the ingredients for this, plus the sauces they use,so why can’t I make this myself?” Well I did and the results were splendid.

The ingredient combination of tofu and bacon may sound a little weird at first but trust me, when everything is combined, the flavors and textures complement each other “so perfectly” that it’s an understatement. And I know that you know that everything is better with bacon anyway! So if you like variety and love making your taste buds happy then I recommend that you try this.


4 slices of bacon (each cut into 3 even pieces)

7-8 oz firm tofu (cut into cubes) * I used a little less than half of the package

1 cup shrimp (peeled)

1/3 lb boneless chicken (cut into slices)* I usually use two boneless thighs but other parts work too.

3-4 green onion stalks (cut into 2 inch slices)

half of medium onion (sliced into long pieces)

1 cup (small handful) of beansprouts (optional)

2 tablespoon chili oil

soy sauce and chili paste for flavor**

Directions: Heat the chili oil in skillet at medium high. Add all the meat (including tofu) into the pan and cook for 10-15 minutes or until everything is browned. Add soy sauce and chili paste while cooking**I didn’t give exact measurements because i don’t measure exactly and it can vary for people. I would guesstimate that I use about 4 tbs of soy sauce and 2 tbs chili paste. But you can just “add as you go”. I can tell it’s ready by the color of the food. It should be a good brown color that is a result from the cooking and soy sauce. I then add the onions (beansprouts too) and stir fry for a minute or 2 THEN add the chili sauce. Your food is ready to serve with rice or even noodles if you like.

*Remember that you can always add more soy sauce and chili paste later but I usually season mine good enough to where I don’t have to.

*Lastly, Enjoy!

  Hot and Ready to eat! Doesn’t that bacon make your mouth water?

Mission accomplished. One of each ingredient left and they are about to disappear.



What is keleguen? It is an appetizer in which meats are marinated with lemon, coconut, onions and red pepper. The citrus in the lemon cooks the meat without the use of heat so it is the freshest quality you can get without it being raw. The variety of spices with the combination of lemon juice makes for a refreshing treat that you can enjoy with tortillas or rice.

When I got into a car accident not too long ago, the only thing I could eat without feeling sick to my stomach was keleguen (specifically shrimp and salmon). For some reason, when I have a stomach ache or am feeling nauseated, eating something tangy or sour will make me feel better right away. So to further promote this, Shrimp Keleguen helped me recover from my car accident!


1 lb shrimp (peeled and beheaded)

3 stalks of green onion (minced)

1/3 cup of onions (minced)

Lemon juice

Salt and red pepper for flavor

grated coconut(optional)*

Combine all the ingredients, making sure to thoroughly cover the shrimp in lemon juice. Put in refrigerator until cooked. You will know the shrimp is cooked when it is no longer transparent but the color white.

*I have tried shrimp keleguen with and without the coconut. They are both great ,regardless.


Tired of eating ramen the same old boring way? Where I’m from, Spam is pretty much a delicacy. Crazy I know, but those who come from Guam or Hawaii know exactly what I mean. Here’s a creative spin on an old favorite meal with Spam.


1 package of Oriental Ramen

2 tbs sesame oil*

2 tbs chili oil*

3 slices of spam cut again into smaller slices

1 cup chopped cabbage

Sriracha Hot sauce

Boil packet of ramen, then drain. Be sure not to over boil. Take the seasoning packet and mix it with the noodles. I use a fork to mix it until the seasoning is evenly spread. Heat up the sesame and chili oil in skillet at medium heat. Add the spam and cook until they are medium brown. Then add the noodles and fry for a couple minutes. Add the cabbage last. The cabbage should be slightly translucent when finished.

Top with sriracha sauce (optional)

*In real life I never do exact measurements so these are estimated amounts for you readers. It is much better than saying “oh just splatter a good amount of oil in that pan”. So if you prefer more spice, add more chili oil. Everyone has different tastes so feel free to improvise and add your personal touches.


1 – 1 and 1/2 Shrimp peeled and beheaded.

One jar of Classico’s Sundried Tomato Alfredo

2-3 roma tomatoes

8 oz angel hair pasta

2 tbs butter or margarine

Salt, pepper and garlic powder to season

Heat butter in skillet at medium heat. Add shrimp and season with salt, pepper and garlic powder.Boil the pasta and heat the sauce in separate pots. You may add salt to the sauce if needed. Dice tomatoes.

Serve over angel hair pasta and your choice of vegetable.

*You may  mix all the ingredients together and serve but I prefer to keep them in separate dishes as each person can decide how much of each they want.


1 lb salmon cut into slices

4 stalks of green onion sliced

lemon juice *

salt for seasoning

*Make sure there is enough lemon to cover the salmon as it will soak. Put into the refrigerator for about an hour or until the fish looks cooked then serve with tortillas or by itself.


I’ve only moved to New Mexico 2 months ago and I already have a new addiction: Green Chiles! This pepper is a staple in the state and is used in many varieties of dishes. My absolute favorite is Green Chile Pork which has taken over my Pho addiction that I’ve had for the last 7 years . This dish has become a fast favorite at home. It is a perfect meal to throw into a crockpot before work and have waiting for you when you get home.

Green Chile Peppers are popular in New Mexican Cuisine and are usually roasted.

Green Chile Pork is a very popular and flavorful dish in New Mexico.

Spicy perfection.


1-2 lbs pork shoulder

1 can rotel tomatoes and green chile

1 small onion

at least 2 and 1/2 cups of roasted green chile pepper (peeled diced)*

salt and garlic (powder is fine) for seasoning

This will usually cook for 5-6 hours in a crockpot and 3 hours on the stovetop at medium heat. *Depending on your preferences you can add more water and green chile so it has more broth like the last picture. The pork should be shredded when finished.

Sometimes I will add 1 large diced potato or tomato sauce for variety

Serve with Tortillas.