One year ago: Yogurt with strawberries blueberries and bananas
fettucine with prosciutto and asparagus
Hello my name is Jamie…I am Special!
I put sprinkles on my lips and make kissing faces!
I also make pretty cupcakes…
I made these for Fat Tuesday…
Oh and I LOVE TO COOK!
Let’s get to it!!
I Love, Love, LOVE Thai food! So much flavor!
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
Place garlic, 1 cup fresh basil leaves and the chili garlic sauce in a food processor.
Pulse until finely chopped,
scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl
with the 1 tablespoon fish sauce,
soy sauce, sugar, and vinegar. Stir and set aside.
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
and onions to the pan.
Saute over medium low heat and allow herbs and onion to soften.
Once onion is softened, add the chilled ground chicken,
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.
Cook about 1 min.
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.