Spicy thai basil fried rice

One of our favorite go to cuisine is for sure is Thai cuisine great food , great flavors sometimes when we just pick up we usually have to have a fried rice order so today decided to recreate the same at home , it is simple and delicious  . One of the crucial ingredients is the Jasmine thai rice I have tried this regular basmati rice but taste does not turn out the same so try to stick to the Thai rice :). Also make sure the basil is thai basil which can be easily found  in asian markets.  I used few online recipes and tweaked it to make it my own .

What U need ~

2 tablespoons dark soy sauce

2 tablespoons fish sauce

1 teaspoon white sugar Optional 

Olive oil for frying (my preference)

4 cups cooked jasmine rice, chilled

6 large cloves garlic clove, crushed

2 green chillies 

1 pound boneless, skinless chicken breast, cut into thin strips

1 red pepper, seeded and thinly sliced

1 onion, thinly sliced

2 cups sweet Thai basil

1 cucumber, sliced (optional)

1/2 cup cilantro springs 

1/2 lemon cut quarter size

Prepare the ingredients by finely chopping the garlic and green chili. Slice the chicken into thin,  pieces. Slice the red bell pepper, and onion into thin strips. 

Heat a wok until very hot and then add 1-2 Tablespoons of oil . Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown. 

Add the chicken pieces and stir fry until it is cooked through. This should take 3-5 minutes, depending on how thick your chicken pieces are. 

Then add the red bell peppers, quickly followed by all of the sauces. Once the peppers are close to done, add the onion slices and stir fry for 30 seconds to a minute until they are translucent, but still slightly firm. 

Finally, add the rice and mix together with all of the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and turn off the heat. 

Add the lemon on the side serve eat yourself and Njoy!

Lamb chops and mediterrean rice

As we begin this new year 2019 the recipe that came to my mind was a delicious dish Lamb chops with Mediterranean rice as my youngest son has been expanding his palate and had recently tried lamb at a Iranian restaurant and so the little guy has now fallen in love with it so much so that now this dish is a regular at my dinner table.

For the Lamb chops here’s the recipe ~
Lamb chops – 1 pack fromm Costco usually has 8 pieces
Crushed garlic – 2 tbsp
Parsley chopped – 1/2 cup
Black pepper – 1 tbsp
Paprika – 1 tbsp
Sumac – 1 tbsp
Oregano – 1 tbsp
Olive oil – 2 tbsp
Turmeric – 1 tsp
Lemon sliced – 1
Cumin – 1/2 tsp
Chilli powder – 1 tbsp
Mix all the above ingredients and make a smooth paste , apply this to the lamb chops and marinate for at least 30 mins or overnight .
Preheat the oven to 350 F and cook the meat for 30 mins do not leave it the oven as the meat tends to dry up also before serving let the lamb sit
at room temperature for at least 10 mins , it will taste yummier  

serve with some mediterranean rice 

For the Mediterranean rice here is the recipe ~Basmati rice – 2 cups washed and soaked for at least 30 mins
Chicken stock – 4 cups
Black cardamon – 2
Bay leaves - 4-5
Sumac – 1 tbsp for garnish
Olive oil – 2 tbsp
Turmeric – 1 tsp
Lemon sliced – 1 tbsp

Heat the pan with olive oil add the spices sauce for a few minutes add salt turmeric and the lemon juice and the chicken stock . Once the stock warms up add the rice ( wash and soak the rice at least for 30 mins ) . Mix gently and let the rice cook for almost 18 minutes cover the rice , once the rice is cooked it will separate out add the Sumac as a garnish and serve with the Lamb chops 

Njoy ! Have a happy healthy and prosperous new year 🎆🎉🎆

Happy Thanksgiving !!

Wishing you all a very blessed Thanksgiving hope all you get to spend time with family and friends Njoy good yummy food and make some lasting memories for years to come .

Sharing one of my favorites side dish Mashed potatoes inspired by Tyler Florenc's recipe I skipped the heavy cream still yummy ! and the thyme :)

What u need : 

• 4 to 6 pounds red or yukon potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 2 tablespoons chopped chive

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. 

Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. 

Meanwhile, in a small pot heat the butter,  & garlic .

While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. 

Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. 

Season with salt and pepper and gently fold in the chives. Serve immediately NJoy !!