Udon Noodle Gochujang Soup

Do you want to make an Asian dish but you don’t feel like breaking out the wok? Well this dish is going to make you very happy. Almost all of this is made in one pot.

Udon Noodle Gochujang Soup is easy to make.  If you have an Asian market in your area, of course you’ll find the ingredients quickly. The good news is that even if you don’t have an Asian market in your area, you can still find the ingredients in your local supermarket.

To watch video click Here

This recipe is easy to make. Total cook time is about 25 minutes. This will serve 4 people or 2 people with left overs.. lol

We’re going to do this in 3 parts. The Beef, the Soup, and the Egg. Let’s get started.



1 pound ground chuck, or 80/20 beef

2 Tablespoons vegetable oil

1 pinch red chile flakes

1 teaspoon kosher salt

1 white onion, chopped


4 cups Beef Stock

One 12-ounce beer ( I like dark beers, just don’t use something seasonal like pumpkin)

1/2 cup Gochujang (In the Asian market you can find this in mild, medium, or hot, look for a red tub)

2 packages Udon Noodles

4 easy over or sunny side up eggs

4 lime wedges

Let’s begin. First thing, in a large pot on medium high heat, add the oil. When the oil has had a chance to warm up add the beef, chilie flakes, salt and onions.

Cook, stirring everything until the beef is done, about 8 minutes or so.  Remove the beef to a bowl and set aside.

Now in that same pot add the stock, beer and gochujang. Stir to combine everything.

Heat until the mixture begins to simmer some, then add the Udon noodles.

Cook until the noodles are cooked, about 2-3 minutes.

While the noodles are cooking begin making your eggs. I like mine over easy but of course this is your dish so make them any way you’d like or not at all.

Ladle the soup into bowls.  Mound in equal amounts of udon noodles and beef. Top each with an egg. Now I like to grate some of the lime rind over the egg and soup and squeeze lime juice all around.

Serve and enjoy.

For step by step video click Here





My Spanish Chicken


Welcome to My Things 2 Do.  Today I made My Spanish Rice.

Tiffany and I both love eating several different things and Spanish rice is one of those things.  When looking at recipes for this dish nearly all of them contained sweet peas.  No matter how I try to hide them or barely put any in a recipe, Tiffany always picks those out. She just doesn’t like sweet peas.

So to solve this problem I substituted black eye-peas for the sweet peas and she loved it.

To watch my video on making this dish click Here

My Spanish Rice


  • 1 1/2 pounds boneless Chicken thighs
  • 2 tablespoons Olive Oil
  • 1 med Onion, chopped
  • 2 Celery stalks, sliced
  • 1 cup Water
  • 1 Bay leaf
  • 1 can Whole Tomatoes, crushed by hand
  • 1/2 teaspoon Smoked Paprika
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Garlic powder
  • 1 10 ounce can Black Eye-Peas
  • 1 cup uncooked Long Grain Rice


  1. In a large deep pan, heat oil over medium heat. Add chicken, onion, celery, and bay leaf. Cook 15 minutes, turning chicken occasionally.
  2. Add water, tomatoes, crushing them as you add them, paprika, salt, pepper, and garlic powder.
  3. Add rice, stir until completely coated in sauce. Reduce heat to low – med low, cover, and simmer 25-30 minutes until rice is tender.
  4. Add black eye-peas, cook for 3-5 minutes more.
  5. Serve and enjoy..

Today my thing 2 do was make My Spanish Rice.  Make it your thing 2 do too.

To watch youtube video click Here


MT2D: Oxtail Beef Stroganoff

Tiffany and I don’t eat beef often. So when she came home from grocery shopping and I saw the package of beef cubes my first thought was Beef Stroganoff.  But I just couldn’t get the thoughts of having some oxtails out of my head. So what’s a girl to do??? Make Oxtail Beef Stroganoff.


  • 1 lb Cubed Beef
  • 2 lb. Oxtails
  • Med onion chopped
  • 16 oz. mushrooms of choice sliced
  • 1/3 cup worcheshire sauce
  • 1-2 cups beef broth/stock
  • 1/3 cup sour cream
  • 2-4 table spoons olive oil
  • 1 tbl Dijon mustard
  • salt /pepper to taste
  • 4 cups dry Egg Noodles


To watch the YouTube video click here.

To start put your large pot on the stove and turn stove on med. (click here for

Amazon link to pots)

I like to place my ox tails and beef cubes on top of a few paper towels and pat dry.

Season all sides with salt and pepper.  Dust with flour.

Add about 2 tablespoons of olive oil and start searing your meat. Sear in small batches and place in  bowl. Set aside.

If needed add more oil to the pot and add your chopped onions.  Add the mushrooms.

Add 1 -2 tablespoons of flour. Let this cook for 1 minute then add the mustard and worcheshire sauce.  Salt and pepper to taste.

Add the meat back to the pot and add just enough beef broth to come half way up the sides of the oxtails.

Cut temp down to simmer and braise meat for 3 hours.

At the 2 1/2 hour I add 4 cups of dry egg noodles. There should be enough liquid in the pot but if you feel you need to add more then increase the heat to bring temp back up in the pot.

Add the container of sour cream. Stir well and cook an additional 30 minutes.

This recipe serves 4-6 people. We love it for left overs.  Why not make this your thing 2 do too.

To watch the YouTube video instructions click here.  While you’re there subscribe to my channel.




Brandy Raisin Bread Pudding

My things 2 do today was to make Brandy Raisin Bread Pudding. Along with making this I made my first YouTube video showing the steps to making this bread pudding with homemade whipped cream and glaze.

A part of me wants to make this my first blooper video simply because it is my first and therefore not a very good one. I’m sharing this video with full disclosure that it could be a whole lot better and with a promise that future videos will be.

Ok so lets get back to why we are all here the Brandy Raisin Bread Pudding.


1 whole loaf cinnamon-raisin bread (cut into cubes)

1 can (14 oz.) sweetened condensed milk

2 eggs

1/4 cup melted butter

1/2 cup granulated sugar

2 jiggers brandy

2 capfuls vanilla

ground or grated whole nutmeg

Directions: Preheat oven to 350

  1. Cut the raisin bread into cubes and place in a baking dish.
  2. In a separate bowl mix all ingredients except the nutmeg.
  3. Pour mix all over the raisin bread and pat down with your hands or a fork until the bread is thoroughly soaked.
  4. Use  grater and grate whole nutmeg over the top of the bread pudding.
  5. Bake for 35 minutes in 350 degree oven.

Serve with homemade whipped cream and or glaze.

Watch the video for  the ingredients and directions on how to make those.

 Brandy Raisin Bread Pudding video

5 guns recommended for Prepping



5 guns recommended for Prepping by Tiffany Outdoors

As promised I’m restarting mt2d (My things 2 do) blog with things that I enjoy doing as well as things I want to learn about.

Today’s my things 2 do is about the YouTube channel Tiffany Outdoors and today’s blog is on the 5 Guns she recommended for prepping.


I asked Tiffany about each of the 5 Guns she chose and her reasons for choosing them.

To watch her entire video on these 5 Guns click on this link.

Of her 5 recommended Guns, Tiffany hasn’t yet found the hunting gun she would like to own. As she pointed out, gun enthusiasts have many different options on which they think is best gun.

We talked about the other Guns on her list and the biggest thing she stressed is the comfort of the gun in her hand.

If you have any prepper ideas share them here in the comments as well as on Tiffany Outdoors click here for link.




My Things 2 Do with Pork Chops

Are we having leather for dinner again?

We all want to cook that picture perfect dinner. You know like the ones we see on Pinterest or the food channels. But sometimes you go to the store only to find that the only chops they have that day are the ones that are thin and no matter what they always come out chewing like your chewing on leather.

Well I have four words to make that better. First off I’m not a picture perfect cook. I do well, no one starves and my food gets compliments. But try as I might those darn thin chops just wouldn’t come out like I wanted them to. So I went back to what I know best. Four words…

Cook slow in gravy

That’s right cook them low and slow in gravy. Now some of you might be thinking but Jo gravy is so thick and too many calories. I don’t know about all that. I honestly have no idea how many calories my gravies have.


In my 20’s I found out that there was one thing I could do very well in the kitchen and that was make gravy by scratch as they say. None of that packaged stuff for me.

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So here was what was for dinner tonight.


4 thinly cut pork chops ( why? because it was what they had and it was on sale)

For the gravy:

2 tablespoons olive oil

1/2 of a large onion (or a whole med onion) diced

1 tablespoon minced garlic (we love garlic in our house)

2 tablespoons all purpose flour

1 teaspoon red pepper flakes

1/2 teaspoon freshly ground nutmeg

1/2 tablespoon Worcestershire sauce

Salt to taste

2 cups warm water (or you can use chicken broth I didn’t have any today)

1/4 cup heavy cream if you have it and want it.


In a non stick skillet heat the olive oil over med heat and add the onions. Cook for about 3 minutes.

Then add the garlic, pepper flakes, nutmeg, Worcestershire sauce and flour. Add the salt.

Cook this stirring occasionally for 1 – 2 minutes until flour has been cooked in. Then slowly add the 2 cups of water while stirring constantly. Add the heavy cream at this point.

No need to wait until your gravy has thickened because now your going to dunk your thinly sliced pork chops into the gravy and turn the heat down to low.  Note that I did not season my pork chops because the gravy has been well seasoned.

Let this cook for 45 minutes covered checking every so often to make sure the gravy isn’t too thick and if it is add a little more water.

Normally I would make a roux with butter, oil,  flour and some sort of stock , broth or even water and seasonings. But as you can see you don’t always need all that.

Experiment with what you have. Making a gravy is the easiest thing in the world to make. You’ll never buy that stuff in the package again and now your lower cut meats can always be just as tender as your more expensive meats.


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Spicy Tuna Casserole

Fish Friday doesn’t mean you have to have Tilapia or fried Catfish and French fries.

Why not have a Tuna Casserole and Spice it up! I’ve noticed the older I get the more I enjoy spicy foods. So far I’m lucky that my Crohns is ok with the foods I like.

Like meatloaf I enjoy Tuna Casserole. Lately I’ve had a taste for Sriracha and wanting it in a lot of foods that I eat. Of course while I’m eating this I have a hot flash from Hell. ugh.

No the hot flash doesn’t stop me from eating. I just need a fan to cool off while I eat.

Spicy Tuna Casserole

2 cans tuna in water about 5-ounces each, drained

1 can 16-ounce Recipe Starter (or cream of mushroom soup)

1 teaspoon Old bay seasoning

2 tablespoons chopped Chives

pinch of Red pepper flakes

1 tablespoon powdered Garlic

1/2 teaspoon dried Dill weed

1 tablespoon Sriracha

Salt and Pepper

Seasoned Bread crumbs


1/2 pound egg noodles


In well salted water, cook noodles.

In a bowl, add tuna, old bay, chives, dill weed, Sriracha, red pepper flakes and garlic. Season with salt and pepper to taste. Mix, then add the soup starter and mix. Taste to make sure you don’t need to add extra of anything.

Add a handful of breadcrumbs ( about 1/2 cup).

Once noodles are done, drain and put back into the pot.  Add the mixture to the noodles stir and  put into a casserole dish. top with extra bread crumbs and if you’d like some shredded cheese. I topped mine with freshly chopped basil.

Put in 350 oven for 30 or until bubbly.