PAD GRA PROW - EASY THAI STREET FOOD RECIPE!

Since I am always and forever dreaming of travel, I thought I’d share a new recipe and popular street food dish today from a country on my bucket list, Thailand. Pad Gra Prow (sometimes also seen spelled Pad Gra Pow or Pad Kra Prow) is a flavourful, ground pork dish that is served on top of a bed of steamed Jasmin rice and topped with a sunny-side-up egg. Not only is it super simple to make but it will have you asking for second helpings! Don’t like pork? That’s okay! Tofu makes a great vegetarian substitute for pork or even ground chicken. Alternatively, if you are looking for a low-carb option you can also substitute the rice for a lettuce wrap which adds an extra refreshing element to this already delicious dish. No matter what your preference, this recipe will have you daydreaming of traveling to Thailand one day soon too.

INGREDIENTS:

Yields 2-3 Servings

2 CUPS of Steamed Jasmin Rice
4 TBSP of Vegetable Oil divided - 1 TBSP and 3 TBSP
1 TBSP of Oyster Sauce
1 TBSP of Soy Sauce
1.5 TSP of Fish Sauce
2 TBSP Garlic - minced
1/2 TSP of Thai chili - minced
1 LB or 450g of Ground Pork - you can substitute for chicken or tofu but squeeze out all the water if you use tofu
1 Cup of French Beans - cut in 1” pieces
1/2 a White Onion - cut in 1/4 inch strips
2 Eggs
1 Cup of Thai Holy Basil - roughly chopped - if you can’t find Thai Holy Basil you can use regular Italian Basil instead
Salt and Pepper

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DIRECTIONS:

Cook rice and set aside.

While rice is cooking, add the oyster sauce, soy sauce and, fish sauce to a bowl and mix thoroughly, set aside

Next, in a wok heat up your vegetable oil and add in your garlic and chili. Cook until fragrant.

Once fragrant, add in your ground pork (or substitute with chicken or crumbled tofu) and allow to cook completely. Salt and pepper as desired.

Next, add in veggies (onion and beans) and continue to cook for about 2 minutes.

During this time/, fry eggs sunny side up in a skillet with a little bit of vegetable oil until whites are cooked but yolk is still runny, set aside.

Once pork/veggies are done, add the sauce mixture you made earlier to the wok and stir until well incorporated.

Next, stir in basil until wilted

Lastly, plate the pad gra prow on top of a bed of rice adding the fried egg on top and garnish with a piece of fresh basil.

Additionally, you can add a lime wedge on the side as well as a few extra small pieces of chili in a tablespoon of fish sauce when serving.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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SPAGHETTI AGLIO E OLIO - A SIMPLE ITALIAN CLASSIC

Leave it to the Italians to create an incredibly flavourful pasta dish using only a few inexpensive ingredients! This absolute classic is one of my all-time favs and takes less than 10 minutes to whip up. In my household, we like to serve it alongside meat dishes like my mom’s coveted rack of lamb recipe or occasionally by itself with a few added shrimp on top! If you are looking for a quick, student-friendly pasta dish to whip up or something to add to a protein as a side, you can’t go wrong with a simple yet flavorful dish like this one!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Serves 4 People

2 TBSP of Olive Oil
4 Cloves of Garlic - Minced
1 Pack of Spaghetti - cooked al dente
Italian Parsley - Roughly Chopped
Parmesan Cheese - Grated
Salt and Pepper

You can also add chilli flakes to make it a little spicy or a few shrimp!

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DIRECTIONS:

Bring water to a boil on the stove, salt, and cook your pasta.

When pasta is almost ready, heat up your olive oil on medium heat in a large skillet. When hot, add in your garlic and cook for 2-3 minutes. If you like a little spice, feel free to add in some chili peppers too.

Once garlic is fragrant, add in your cooked pasta, sprinkle on some grated parmesan, and some roughly chopped parsley.

Salt and pepper to taste and serve with more parmesan on the side.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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PIRI PIRI CHICKEN WITH ROASTED VEGGIES - A PORTUGESE CHICKEN RECIPE

If you’re looking for something healthy and easy to make for dinner tonight that will transport you to the beautiful country of Portugal, may I suggest trying this easy Piri Piri chicken with roasted veggies? Best marinated a day in advance, this Portuguese chicken recipe doesn’t take long to make and always comes out super juicy. I love how the vegetable roast alongside the Piri Piri chicken in the excess fat to perfection until their exterior is crunchy and their insides are soft. Since Piri Piri sauce can be a little spicy and very juicy make sure to pair the chicken and veggies with a simple side like a helping of rice for a well-rounded authentic Portuguese chicken dinner.

Want to try making your own Piri Piri Mix at home? Check out Chef Mireille’s Piri Piri Spice Blend Recipe!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Serves 2 people

- Piri Piri Chicken Glaze -
4 TBSP of Olive Oil
3 Garlic Cloves - pressed
2 TBSP of Piri Piri Spice Mix - For premade I like the clubhouse Piri Piri spice mix or the Farm Boy Mix however you can also check out Chef Mireille’s Piri Piri Spice Blend Recipe and make it at home!
2 TBSP of Lemon Juice
1 TSP of Lime Zest
Salt and Pepper
Whole Chicken - butterflied (mine was about 3.5 lbs) or you can use chicken thighs or quarters

- Roasted Veggies -
2-3 Yukon Potatoes - washed and cut in large pieces. I like to put my cut potato pieces in water while I prep all my ingredients so they don’t oxidize and turn colour. Drain water before use.
2 TBSP of Olive Oil
2 TSP of Piri Piri Spice Mix
Salt and Pepper
1 Large Carrot - chopped roughly
2-3 Shallots - chopped roughly
3 Lemon Slices or Wedges

- Garnish -
Parsley

- Fun Tools -
Meat thermometer

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DIRECTIONS:

The first thing to do is marinate the chicken, preferably for a minimum of 4 hours or better yet overnight. In order to do so you must create the glaze.

Heat up the olive oil for your chicken glaze in a sauce pan and add in pressed garlic. Once they become fragrant (about 2 minutes) add in your Piri Piri spice mix, lemon juice, lemon zest, salt and pepper. Stir and set aside to cool.

Wash and dry your chicken before coating it with the glaze. Make sure to coat both sides of the chicken well before covering with plastic wrap and storing in the fridge. Alternatively, you can also do this in a zip lock bag if you can find one big enough.

When you are ready to start cooking, preheat oven to 375F on convection roast (if you don’t have the setting, roast or bake is fine) and remove your chicken from the fridge. Place chicken and all the glaze in the middle of a sheet or roasting pan.

Next, toss your potatoes in olive oil, Piri Piri mix, and salt and pepper until evenly coated. Place potatoes in the sheet pan surrounding the chicken along with roughly chopped carrots and shallots. Garnish with lemon slices before roasting in the oven for 45-55 minutes on the middle rack or until tender.

If you have a meat thermometer the minimum for chicken is 165. You can use it to check if the chicken is done or you can check manually by cutting into it to see if it’s pink inside. If the chicken is done and the potatoes are not, feel free to take the chicken out of the sheet pan and cover it with aluminum foil to keep warm before placing the veggies back in the oven until they become tender.

When potatoes are ready, add chicken back in and serve!

Enjoy!

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I hope you enjoyed this Piri Piri Chicken Portugues chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER EGG FRIED RICE (LOW CARB & KETO)

Always on the lookout for a low carb option to make with my next meal, this cauliflower egg fried rice is my new favorite recipe. It’s so easy to make, is great for batch meal planning, and only takes a few minutes to prepare. If you are looking for a tasty low carb, keto, gluten-free recipe that is packed full of flavor and taste just like the traditional egg fried rice, you got to try this recipe!

Enjoy!

INGREDIENTS:

- Makes 4 Servings -

2 TBSP of Vegetable Oil
3 Scallions - Chopped
4 Garlic Cloves - Minced
1'“ of Fresh Ginger - Minced
1 CUP of Frozen Peas
1 500 gram Pack of Frozen Cauliflower Rice
4 TBSP Low Sodium Soya Sauce
2 TBSP Sesame Oil
3 Eggs - lightly beaten
Salt and Pepper to Taste

DIRECTIONS:

Heat up vegetable oil in a large skillet on high. When hot, throw in your chopped scallions and minced garlic and ginger. Allow to cook for 3-4 minutes before adding in your frozen peas.

When peas begin to turn bright green (about 4-5 minutes) add in your frozen cauliflower rice and mi thoroughly until well incorporated and there are no big chunks. Allow water to evaporate by continuing to cook for 5-7 minutes.

Next, add in your soya sauce and sesame oil, Mix until all the rice is coated before pushing the rice to one side fo the skillet.

On the empty side oft he skillet, add in your egg. Salt and pepper to taste. Fry it up, scrambling as it goes. Once cooked mix in with the rice and remove from heat.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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