Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still […]
I’m on a Thai food and Asian cuisine kick. It’s truly some of my favorite flavor combinations. When it’s about to freeze outside (we had our first frost last night!), I love to use tender garden herbs en masse in tasty meals like tomato basil soup which uses a LOT of basil or in stir fry like this Thai basil chicken. Fragrant, herbaceous basil of the Thai variety is used in this dish as it has a slightly more spicy bite to it. You can use whatever basil you have on hand as it’s incredible with any kind you use. This recipe is quite fast to make so it’s great for nights when you have a little less time to cook.
Bold umami flavor from a traditional sauce blends perfectly with tender chicken morsels and fills your kitchen with a basil-perfumed aroma. This dish can easily be made spicier or less spicy by altering the type of chilies you use or by omitting them altogether. I like mine to have some heat so I used a combo of spicy peppers like red fresno, jalepeno, and serrano. If it were just me eating it, a ghost pepper might end up in the mix but alas, it needs to be kid and Midwestern hubby friendly. Stir fry recipes are so wonderful for using garden fresh veggies and you don’t have to use the same veg in each one. This basic basil infused sauce could easily be tossed with broccoli and snow peas for a slightly different version. Spooned over rice or rice noodles, you get a gorgeous presentation that the kids will happily devour too.
- 1 pound chicken, sliced or cut into bite size pieces
- 1 red or green bell pepper, cut into strips
- 1 small red onion, cut into strips
- 4-5 tablespoons coconut oil for the pan
- 2 teaspoons minced garlic (about 3 cloves)
- 4 hot chilies of any kind, diced (or you can use red chili flakes) to taste
- 2 tablespoons fish sauce
- 2 tablespoons tamari soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons coconut palm sugar (or honey)
- 30-40 whole basil leaves
- 1 tablespoon arrowroot starch (optional for a thicker sauce) mixed into 1 tablespoon water
- 2 cups freshly steamed rice
- Heat coconut oil in a wok or large saute pan and heat until hot.
- Add garlic and chilies. Stir fry about a minute until fragrant.
- Add chicken and stir fry until chicken is nearly cooked.
- Add fish sauce, tamari, oyster sauce and coconut sugar. Stir until combined.
- Add bell pepper, onion and about ¾ of the basil leaves and stir fry until peppers and onion begin to soften.
- If you desire a thicker sauce, dissolve the arrowroot with water and mix into the pan until the sauce has thickened.
- When ready to serve, transfer to a serving dish and top with remaining basil. Serve over rice.
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with […]
We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let this pineapple salsa be the foodie fireworks while we watch a smaller display this year. Either way, good company plus good food, means a really good time.
Pineapple salsa might just be my new favorite summer snack food. Loaded with fruity salty sweet goodness, the flavors simply dance on your tongue and are perfect paired with chips or smothered over chicken or chops. I’m not usually a fan of salty sweet parings but the slight zip of spiciness balances out to a tropical tastiness only pineapple and jalapenos can provide. Bite by bite, I’m reminded of many moments lounging poolside in the Mexican Riviera. Minus the handsome helpful poolboy, of course. I’ll have to have hubby fill in for the role of poolboy and keep bringing me pineapple salsa and fresh made pina coladas 😉 Alas, I may have to settle to scarfing down this healthy snack by the campfire instead as we’re heading out camping soon for a 3 night getaway in one of Minnesota’s abundant forest landscapes. I’m excited for this pineapple salsa but even more excited to just be escaping the demands of daily life and getting in touch with nature. I hope all of you enjoy a Happy 4th of July too!
- 2 cups fresh pineapple, finely diced
- 2 tomatoes, seeded and diced
- 1 small onion, diced
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- Place all ingredients in a bowl and stir to combine.
- Enjoy with chips, or on top of chicken, chops or sweet potatoes!
My adorable nephew came over recently to hang out with auntie and his cousins. I sure miss the days when my kids where that young, snuggly and innocent. Now my not-so-innocent angels are traveling to different states with the grandparents and going off to overnight […]
Who can resist grilled food on a stick?!? (If you just raised your hand, I don’t think we can be friends anymore… j/k!). Indonesian in its roots, this version of satay is the slightly spicier Thai version that is popular around all of Southeast Asia. Marinating […]
I told myself I wouldn’t be emotional on my son’s last day of preschool. But here I sit with a small well of tears threatening to spill out of the corner of my eye. He was sent home with a binder of all of his memories from this past year and it’s incredible how much he’s learned and evolved throughout the year. Not that I was expecting anything different as he’s an intelligent young lad. It’s just that now I’m being faced with evidence of the fact that he REALLY won’t be so little for very much longer. This fall I’ll be waving to him as he boards the bus to kindergarten so be prepared for an emotional post come September! Much like my son’s evolution this past year, vegetables can evolve into something spectacular like a Thai cucumber salad. Maybe that’s a weird segue into food but I take comfort in food comparisons. In this case, the ability of a humble cucumber to be elevated to a pickle status via a simple marinade.
This recipe for Thai cucumber salad is loosely based on recipes I’ve found for Namasu or Japanese pickles. I’ve made them into a cute colorful salad first by peeling the skin of the cucumber lengthwise only on part of the cucumber leaving strips of peel as well. Then cut the cucumber lengthwise and remove the seeds. When sliced, these look like crescent moons. Tossed in a mixture of rice vinegar, honey, salt and red pepper flakes, these cucumber bites morph into easy pickles that are sure to please your palate. You can make them a tish creamy if desired by adding a small amount of unsweetened Greek yogurt (pictured below) which also gives them a delicious tangy-ness!
- 2 English cucumbers, cut in half, seeded and sliced
- 3 green onions, sliced
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- ⅛-¼ teaspoon red pepper flakes
- ¼-1/2 teaspoon salt (to taste)
- 2 tablespoons plain whole milk Greek yogurt (optional)
- In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
- Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
- Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.
- Add green onions and stir to coat.
- Serve immediately or let marinate up to half a day in fridge.