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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CHORIZO TACOS WITH POTATO!!! A SUPER EASY AND DELICIOUS RECIPE!

Is there a better way to celebrate the end of the work week than with margaritas and tacos? I think not! For the last 4 weeks in a row, Adam’s family and I have been partying it up every Friday with this chorizo potato taco recipe. First introduced to us by my sister, this recipe has become a Weiers family favorite and I am not mad about it. If you are looking for an easy Carne taco recipe to whip up for your next taco Tuesday or get together, baby you found it! It’s so easy, juicy, and packed full of flavor your friends will be begging you for the recipe.

Enjoy!

INGREDIENTS:

- Serves 4 People -

- Chorizo Filling -

8 Pork Sausage (If you can’t find chorizo sausage you can use mild or Italian with the Chorizo spices)
1 Spanish Onion - diced
1 medium Sweet Potato - peeled and diced

- Chorizo Spice Mix -

1 TBSP of Ancho Chilli Powder
1 TBSP of Paprika
1/2 TSP of Kosher Salt
1/2 TSP of Garlic Powder
I/2 TSP of Onion Powder
1/2 TSP of Cumin
1/2 TSP of Ground Black Pepper
1/4 TSP of Oregano
1/4 TSP of Thyme
1/4 TSP of Coriander
1/4 TSP of Ground Clove
Pinch of Cinnamon
1 Bay Leaf

- Optional Ingredients and Garnishes -

Tortillas
Hot Sauce
Guacamole
Tomatoes - diced
Jalapeno
Cilantro
Cojita
Red Onion - pickled

DIRECTIONS:

In a large bowl, remove raw pork sausage from casing. If the sausage is not already spiced with chorizo, make and add in the chorizo spice mix. Mix thoroughly and set aside to marinate for 30 minutes.

When ready, in a large skillet add in a handful of sausage, allow to cook on medium heat until the fat starts to render out before adding in your onions. Cook onions until translucent, around 2-3- minutes before adding in the remaining sausage, breaking it apart as it cooks for 5-7 minutes.

When further fat is released from the sausage, add in sweet potato and allow to cook further for 30 or so minutes until the potato is tender and meat is fully cooked. Stir every few minutes to avoid burning and to ensure both the meat and potatoes are being cooked evenly.

Remove from heat and build your taco using tortillas and optional garnishes.

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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BAKED ITALIAN KETO MEATBALLS!

My mom and I have been on the keto diet for over a year and we are always looking for new keto-friendly recipes to fit our keto-lifestyle. About a month or two ago my mom found this old ‘baked Italian meatball’ recipe on the internet and we decided to give it try, with a couple of our own keto-friendly twists of course. That evening when we sat down to dinner we could not believe how juicy and delicious the meatballs were, and the sauce - a little spicy but so flavorful. For the next three weeks straight we started a Meatball Monday tradition because we honestly couldn’t get enough! My mom and I love this recipe so much we figured It wasn’t fair for us to keep it all to ourselves, so here it is my keto loving friends! I’ve written it out so you can enjoy it too!

Buon Appetito!

INGREDIENTS:

-Meatballs-
1 lbs of medium (15-20% fat) ground beef
2 Italian pork sausages - casing removed and chopped
1 cup of Parmesan - grated
1.5 cloves of garlic - minced
1 cup crushed pork rinds
1 Egg
2 tbsp of fresh, chopped Italian parsley
Salt and Pepper

-Sauce-
3 tbsp of olive oil
1 small sweet onion - chopped finely
2 cloves of garlic - minced
1/2 tsp of oregano
2 tbsp of fresh basil, chopped roughly
1-2 dashes of hot chili flakes (if desired)
1 - 800g (28oz) can of peeled tomatoes (Roma / San Marzano)
Salt and Pepper to Taste

-Toppings-
Fresh Parsley
Parmesan Cheese

-Extras-
Baguette

DIRECTIONS:

Mix all meatball ingredients in a large bowl and form 7-8 large meatballs. Place meatballs on a tray covered in parchment paper and store in a cool place.

In a deep skillet or dutch oven, add olive oil and let it heat up on low/medium heat.

Once hot add onion to skillet and let sweat 3-5 minutes. Add garlic and continue to let simmer stirring occasionally.

Once onion and garlic is translucent add in your spices and continue to cook 1-2 minutes.

Add in the canned tomatoes and chop up any large tomato bits. Mix thoroughly before covering and allowing to simmer at a low temperature for 30 minutes, stirring periodically.

After 30 minutes of simmering pre-heat oven to 350F.

Place meatballs in the skillet or dutch oven on top of the simmering sauce. Sprinkle with a little more Parmesan cheese and add in fresh thyme.

Bake (no lid if you are using a dutch oven) for approximately 20-25 minutes turning meatballs over half way.

Sprinkle with remaining Parmesan cheese and serve immediately.

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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GLUTEN FREE MEATBALLS - PALEO FRIENDLY

Dat's a spicy meat-a-ball!!! lol Sorry couldn't help myself. I love a good meatball but never order them unless I'm dining at a proper Italian restaurant. Its kind of a crap shoot as to weather they are moist enough or taste good, especially if they dont have breadcrumbs in them; but this meatball recipe would make any Italian grandmother/mother proud! These meatballs when done right come out so juicy and great with tomato sauce or in a soup or even just by themselves. If you have leftovers you can even chop one up later and put the meat in your breakfast omelet. Meatballs are obviously high in protein so it can be a really healthy dinner option especially if your restricted by a gluten intolerance. Buon Appetito!

INGREDIENTS:

Meatballs
3 lbs - Ground beef/pork mix (you can use just ground beef if you want but the pork makes it even juicier)
1 Medium Onion (chopped finely)
3-4 Cloves of Garlic (chopped finely)
1 TBSP of Oregano
1 Egg
1/2 Cup of Parmesan Cheese (grated finely)
1 TSP of Chili Peppers (adjust to how spicy you want them
1 TBSP Salt
1 TBSP of Pepper

Olive Oil for the pan

Tomato Sauce - quick and easy option (optional)
Strained Tomato - i used Molisana Passata Di Pomodoro
Fresh Basil
Salt and Pepper

DIRECTIONS:

Preheat the oven at 400 degrees and oil your oven pan so it has a light layer of oil

Put all the ingredients for the meatballs in a large bowl. Mix the ingredients together with your hands. Once mixed start to form the meatballs about the size of your palm - try not to squeeze them together to tight, you dont want them to be dense.

Once meatballs are formed place them on the oiled tray. Keep going until all the ingredients in the bowl are gone.

Place pan with meatballs in the oven for 35 Minutes

Once done you can remove them and store them for later use or continue with the final steps.

In a frying pan add olive oil and a bit of the fat drippings from the roasting pan, brown the meatballs at medium heat to get a nice outer sear. Once browned on all sides reduce heat to low and add in your tomato sauce, fresh basil and salt and pepper to taste.

As the sauce warms coat the meatball in the sauce until the sauce is warmed through.

You can move the meatball into a serving bowl, drizzle the sauce from the pan on top and add more freshly grated Parmesan if you want.

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!!!