Kimchi Deviled Eggs

Um, I just need to forewarn you that these are highly addictive! And they are super quick and easy to make, which is always a plus in anyone's kitchen! If you're as much of a fan as I am with classic deviled eggs, these are even better with a twist! We got some Korean ingredients in there! That's right, kimchi city here we come! ;)

At first I found the combination of ingredients to be somewhat ghastly! Mayo and mustard with kimchi?! Eeeeek! But after creating these deviled eggs, I found them to be scrumptiously delicious! This is perfect for a brunch, a cocktail party, or just getting together for a casual night in with some friends. It packs a serious punch in your mouth, definitely a Korean party going on in there. Ha ha! Seriously, where's the soju?

Kimchi Deviled Eggs

Makes 14 deviled eggs


7 large eggs

2 generous tablespoons mayonnaise

2 teaspoons yellow mustard

1/4 teaspoon rice vinegar

1 tablespoon gochujang

1 tablespoon sesame oil

1/4 cup kimchi, roughly chopped

Diced chives and black sesame seeds for garnish



Boil the eggs in a small pot for approx. 6-7 minutes. Remove eggs from pot and slowly pour out the hot water. Put eggs back in the pot and fill it with cold water, covering the eggs for about a minute or two.

I have a fun trick to help speed up peeling your eggs. Put one egg in a small glass cup and fill it with water. Shake vigorously up and down and NOT from side to side with one hand holding the cup while the other covers the opening. If you shook correctly, your egg should peel like an orange, very easily and in a circular way.

After peeling, cut eggs in half and scoop out the yolk with a small spoon. Place all the yolk in a bowl and mash them. Then add mayo, mustard, vinegar, gochujang, and sesame oil and mix very well. This will be your filling for the eggs.

Put filling in a piping bag with a fitted tip. Press the bag with your hands to push all of it to the end corner. Make sure to press any air out of the top before you start.

Pipe the filling into each half-sliced egg, until there’s a nice mound over the top. If you’re not feeling up for piping, you can as an alternative, scoop the filling out with a small spoon.

Garnish each deviled egg with kimchi, black sesame seeds and chives. Serve immediately.

My only suggestion for this recipe is to NOT to try and substitute the sesame oil with any other kind (olive, vegetable, etc.) The secret with sesame oil is even a tiny dollop can bring so much flavor, and it is a key ingredient to bring all the other components together. I want to do a blog post on some 'Americanized' kimchi sides, sesame oil yet again, being the main ingredient.

I've been on a Korean kick lately! I'd love to keep posting various Korean dishes, infusing other types of cuisines; American, Mexican, Italian, etc. Stay tuned! Next week's food post will be killer good! I can't wait! Now if you'll excuse me, I have some major eating to attend to!

::Foodie lover at ♥::


Love & xx's,

maQ + suz

What's Your Spice?

Lately, my spice rack has been looking like a hot mess and the tiny little OCD in me had to rearrange it (Monica-style, naturally)! So I spent the morning carefully pouring in different spices and therefore, making a mess along the way! What a fragrant day it has been so far!

I wanted to discuss about some of my favorite spices I use in every day cooking. What I love about herbs & spices is it not only brings out flavors in other foods to make a dish a whole, but it's very healthy for you. You see, to me, in order to cook well, you really need to know your spices and flavors. It was like a mini-mental exercise re-familiarizing all the different spices, including some I don't use on a consistent basis. 

For example, I love, love, love the smell and flavor of star anise! It's bouquet is powerful and licorice-like, more pungent and stronger than regular anise . Sometimes called Chinese star anise, it should not be confused with Japanese star anise, which is highly toxic.

Star anise goes really well with pork and duck. It is very much contributed in Chinese cuisine, where ingredients are simmered for a long period in soy sauce, and star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups usually contain the spice. This spice is also frequently used in Malaysian curries. It can also be added in fruit compotes and jams, pairs awesomely with tomatoes, and even braised beef dishes - I even use it when I make pickled red onion. Mm mm... the secret ingredient can elevate several dishes to a whole new level.

For everyday cooking, I always use s & p, and if I'm not going to use garlic cloves or actual onion, I'll turn to the powders for an easier substitute. As much as I love garlic, I don't always want to be smelling like one! I also regularly use dried herbs as well, which include rosemary, parsley, basil, bay leaves, and thyme. I incorporate many of these into potato dishes, poultry meats and roasted earthy vegetables like carrots, parsnips, and beets. If I'm making fajitas or tacos, I will never go without cumin. Did you know it stimulates appetite? Maybe that's why I always eat way too many tacos... you tricksters! ;)

Another spice essential in Asian cuisine is ginger. And I can never get enough of it. I make a really tasty beef & kale stir-fry using either freshly grated ginger root or ginger powder, as a substitute. I will have to share the stir-fry recipe! Ginger is a super aphrodisiac, and has an endless list of health benefits. It is most commonly known as a digestive aid. Hello, Ginger Ale! And of course, ginger is used to cleanse the palate in between different pieces of sushi.

What are your everyday spices? Do you have a particular favorite? Or perhaps, a really snazzy recipe with a unique ingredient you're dying to share? Well, come on aboard and let's hear it! Please like and share, and of course, comment below your favorite spice!

Have a spicerrific day! ;)

Love & xx's,

maQ + suz

Taco Tuesday Recipe

Hi, my name is Suz and I'm a taco junkie. What's even better? It's Taco Tuesday! Welcome to Tacos Anonymous. ;)

Today I made one of my all-time favorite recipes to share with you: Cilantro Lime Chicken Tacos. This isn't time-consuming and it's such a great twist on dinner or a small get-together. You can even make it ahead of time by freezing it to use later! Oh, who am I kidding, I ate these right after making them. Oops! :X

It has a cilantro and lime base, which in my opinion, is always such a tasty combination. And how can you NOT like cilantro? Seriously! The pesto sauce on the chicken is so savory. Trust me, your taste buds will be very thankful!

Now let's talk necessities. The garnishes required on my taco are: onion, peppers, avocado (ALWAYS), shredded cheese and sour cream. If I'm feeling extra spicy I whip out the Tabasco sauce! You can garnish however you like, but I love making my tacos bright and colorful. I'm about the presentation! Can you say, 'no' to a pretty taco? Nom.

I want to hear about your favorite kind of tacos! Comment below, let's share our addiction and become taco buddies :)

Recipe is below. Go check it out --->

Love & xx's,

maQ + suz

Cilantro Lime Chicken Tacos

cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (avocado, salsa, sour cream, cheese, etc)

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.