Thai Basil Chicken

One year ago: Yogurt with strawberries blueberries and bananas

Cucumber Salad

fettucine with prosciutto and asparagus

Hello my name is Jamie…I am Special!
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I put sprinkles on my lips and make kissing faces!

I also make pretty cupcakes…
I made these for Fat Tuesday…
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Oh and I LOVE TO COOK!

Let’s get to it!!

I Love, Love, LOVE Thai food! So much flavor!

Recipe

2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken
2 tablespoons olive oil
1 medium onion, chopped
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Place garlic, 1 cup fresh basil leaves and the chili garlic sauce in a food processor.
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Pulse until finely chopped,
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scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl
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with the 1 tablespoon fish sauce,
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oyster sauce,
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soy sauce, sugar, and vinegar. Stir and set aside.
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Place the remaining garlic/basil mixture into a cold 12″ skillet and set aside.

Place the ground chicken in a bowl with the remaining 1 tablespoon fish sauce and refrigerate for 5-10 minutes.

In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil
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and onions to the pan.
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Saute over medium low heat and allow herbs and onion to soften.
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Once onion is softened, add the chilled ground chicken,
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and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.

Add garlic/basil sauce mixture that you made previously.
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Cook about 1 min.
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Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice.
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Sweet & Sour Asian Wraps

Hey guess what?
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Yep I love Friday!

But then again…Who doesn’t?

Let’s Cook!

Recipe

Dipping Sauce
2 tablespoons light soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon fish sauce
1/4 teaspoon sriracha (Thai hot sauce)
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Wraps
1 tablespoon canola oil
1 pound ground chicken
1 small red sweet pepper, cored, seeds removed and chopped
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon sriracha
2 scallions, chopped
1 tablespoon light soy sauce
16 large Bibb lettuce leaves (about 2 heads)
Sliced cucumber, scallions, mint, lime, for serving
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Dipping Sauce
1. In a small bowl, stir together soy sauce,
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vinegar,
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sugar, fish sauce,
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sriracha and 1 tablespoon water. Set aside.
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Wraps

2. Heat oil in a large nonstick skillet over medium-high heat. Crumble in chicken and cook 2 minutes, breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.
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3. To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint and a squeeze of lime. Serve with Dipping Sauce and rice.

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Stuffed Bell Peppers

First things first start with the rice, follow the instructions on the box (takes about 25 minutes to cook) while the rice cooks you can cook the meat…
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Also preheat oven to 350.

You will need 1 pound of ground chicken
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You will also need 4 Bell Peppers  (any color) washed, seeded and the tops cut off and then cut off some of the bottom so that the pepper will sit flat and not fall over
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Then take the tops you cut off the pepper and cut around the stem and cut the pepper part and discard the stem.
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Chop up the tops that you cut off the stem, Set aside. Also chop up a yellow onion, set aside as well
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add meat to a preheated skillet to med high heat
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add salt and pepper to taste and grind meat up
cook for about 5-7 minutes.

Add onion and chopped up pepper tops to Chicken, add salt and pepper as well, to taste. (ground chicken is so blah, that I do layers of salt and pepper) cook for about 5-7 minutes until onions are translucent
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once rice is cooked, add it to the chicken mixture.
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Get a dutch oven or an oven proof, deep pot or baking dish and put peppers in pot
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fill them with meat, rice mixture. There will be leftover meat and rice, so just put that on the sides of pepper and fill pot.
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Then take a 14.5 oz can of diced tomatoes and pour them over peppers, Chicken and Rice

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Then take about 1 cup of Cheese, you can use mozzarella, or pepper jack or whatever you fancy and sprinkle it over the peppers
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cover peppers and bake at 350 for 30 minutes.
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Take out of oven and let peppers sit to cool for a few minutes before plating
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Spicy Chicken with Basil (Gai Pad Krapow)

Wanted to share with you all my newest creation of a cake I made this weekend…

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Now check out a new recipe I tried too!

Recipe

10 whole Jalapeño Peppers
6 whole Shallots
10 cloves Garlic
⅓ cups Fish Sauce
⅓ cups Chicken Broth
3 Tablespoons Sugar
1 teaspoon Cornstarch
2 pounds Ground Chicken
3 Tablespoons Vegetable Oil
3 cups Packed Thai Or Regular Fresh Basil Leaves
3 Tablespoons Lime Juice
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Rice, To Serve

Remove the seeds from some or all of the jalapeño peppers. (Removing the seeds from all of them will produce a pretty non-spicy dish. If you want some spice, leave the seeds in a couple of them.)
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Process the chilies,
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shallots,
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and garlic
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together in a blender or food processor until they form a coarse paste.
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Whisk together the fish sauce, chicken broth, sugar, and cornstarch. Set aside.
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Put the ground chicken in a small bowl, grab a fork and mash the meat until all the “strands” are gone and it has become a uniform paste.
Heat the oil in a 12-inch skillet over medium high heat. When shimmering, add the chili mixture and cook
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for about 5 minutes or until the moisture evaporates, stirring so that it doesn’t burn(especially near the end).
Turn the heat down to medium and add the chicken.
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Cook for about 7 minutes, breaking it up with a spatula until it’s no longer pink.
Sprinkle the basil leaves over the chicken.
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Briefly whisk the fish sauce mixture to recombine the ingredients and pour it into the pan, over the basil leaves and chicken. Cook for 3 minutes, stirring constantly, until the sauce has thickened.
Squeeze the fresh lime juice over the chicken, and serve it over rice.
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