Larb Gai Lettuce Wraps

Larb Gai is such a tasty and healthy option for a quick and easy meal. In Thailand, Larb Gai is enjoyed with fresh veggies like lettuce, cucumbers and green beans and frequently paired with sticky rice. Traditionally, ground chicken is used and is prepared via boiling but it's a little more time consuming so I prefer to cook the chicken with a little oil in a wok instead. It tastes just as good and cuts the cooking time almost in half. If you're a fan of spicy, salty, and sour then this popular Thai appetizer is for you!

Ingredients (serves 4-6):

- 1 lb Ground Chicken or Chicken Breast (if you use chicken breast, it will need to be sliced into small, thin pieces)
- 1/3 cup of Shallots, thinly sliced (1 massive shallot or 2 smaller ones)
- 1/4 cup of fresh Mint, coarsely chopped
- 1/3 cup of fresh Cilantro, coarsely chopped
- 5 Thai Bird's Eye Chilies (or less, if you don't like spicy)
- 1 tbs of fresh Lemon Grass, diced
- 4 cloves of Garlic, minced
- 1 Lime, juiced
- 2 tbs Fish Sauce
- 1/2 tsp Roasted Glutinous Rice (you can buy this in an Asian store but if you can't find it, you can also make it yourself by frying up some uncooked rice - without oil - until it gets crispy and brown and then throw it in a blender until it becomes more grainy/powdery)
- Olive oil
- Salt & pepper, to taste



For the wrap:
- 1 head of Lettuce (I prefer Red Leaf Lettuce or any kind of the Butterhead Lettuces)



Directions:

Chop and slice up the above ingredients prior to the start of cooking.

1. On high heat, drizzle some olive oil into a skillet. Once the oil is hot, add the minced garlic and cook until garlic has slightly browned

2. Add the chicken to the skillet and cook until chicken is well done

3. Once the chicken is done, turn off the heat and transfer the chicken into a large mixing or serving bowl

4. Add in all the remaining fresh ingredients into the mixing bowl with the cooked chicken, mix well, then add all the sauces with the lime juice last

5. Spoon the Larb Chicken into each lettuce piece and BOOM!...Enjoy!!!

<<Main Picture Photo Credit: www.GrillingOutdoorRecipes.com>>

Zucchini Pesto Pasta with Spicy Cajun Shrimp

This is an amazing dish that is surprisingly REALLY easy to make. However, it will require you to purchase a vegetable spiral slicer. THIS is the one that I have and I love it; It's compact, only costs $10 and is so easy to use. 

I'm not going to lie, I most definitely had my doubts about substituting real pasta with zucchini noodles but once I tried it, I just fell in love with the taste and also how much better I'd feel after eating a massive bowl of zucchini noodles versus a massive bowl of pasta. While the sauce itself isn't 100% healthy in the sense that there's butter and heavy cream, it is still a much healthier option to replace the pasta with zucchini - and the fact that it tastes great too is seriously a win, win for me. 

Ingredients (serves 2)

For the Shrimp Rub:

- 14 Shrimp

- 1/4 tsp Salt, Cayenne, and Paprika

- 1/8 tsp Black Pepper and Sugar

- Pinch of Oregano 

For the Pasta Sauce:

- 2 Zucchinis, roughly peeled and spiralized 

- 5-6 mushrooms (I used white mushrooms, but Cremini or Shitake would be fine too), sliced

- 8-10 mini Heirloom Tomatoes, halved 

- 2 cups of fresh Arugula

- 1 tbs salted Butter

- 2 tbs Pesto (I love Trader Joe's "Pesto alla Genovese Basil Pesto")

- 1/2 cup of Heavy Cream 

- 1/4 of a Lemon, juiced 

- 6-8 cloves of Garlic, minced

- Trader Joe's Garlic Salt & Pepper, to taste

- Freshly grated Parmesan Reggiano

Directions:

1. Put the rub on the shrimp and let it marinade for about 15-20 minutes in the fridge prior to cooking

2. In a large skillet, heat up 1 TBS of olive oil and then throw in the shrimp. Cook shrimp on high heat for a few minutes, or until done and nicely seared. Remove shrimp from skillet and set aside. DO NOT DISCARD REMAINING OIL!

3. Throw in the garlic and cook for a few minutes until the edges have browned then toss in the mushrooms and butter. Cook mushrooms until they've browned and then toss in the tomatoes. Allow the tomatoes to soften before adding the Pesto paste followed by the Heavy Cream. Stir well, or until the sauce is nice and smooth

4. Bring the sauce to a boil then quickly reduce the heat until it's just simmering on low heat before adding the Zucchini noodles and Arugula. Like Spinach, Arugula doesn't take long to cook and you're also not really trying to "cook" the Zucchini noodles but rather just heat them up (you want the noodles firm and not mushy) so this part doesn't take long. Once you see that the Arugula has begun to wilt down, throw in the shrimp, turn off the heat, mix it all together, and squeeze some lemon over it

5. Serve with some freshly cracked black pepper and topped with some freshly grated Parmesan...Now THIS is Double Yummy Too Much!!!

Thanks so much for checking out this recipe and I hope whoever tries to make it enjoys it as much as Allen and I did.

Thanks and Happy Friday!

Cheers,

Stevie

Mommy's Sweet & Spicy Baked Beans

If you're not normally a fan of Baked Beans then this recipe will change your mind and if you're normally a fan of Baked Beans then this dish will instantly become a newfound favorite.

Ingredients (serves 6-8):

- 1 28 oz can of Bush's "Original" Baked Beans
- 1 regular package of Bacon
- 1 large Tomato, diced
- 1 White Onion, diced
- 1 cup of Ketchup
- 1 tsp of Sriracha
- 1/2 tsp of Paprika
- 1/2 tsp of Ground Cayenne Pepper
- Salt & Pepper to taste

Directions:

1. Heat oven to 350 degrees

2. Fry up the bacon until crispy. Discard bacon fat (without cleaning or wiping down the skillet) and set aside the cooked and crispy bacon

3. Using the same skillet in which the bacon was cooked (so there's still remnants of the bacon fat), throw in the onions and cook on medium-high heat until soft and translucent. Throw in the tomatoes and cook until the the tomatoes are also soft, about 5 more minutes

4. Add the large can of Bush's "Original" Baked Beans and mix well. Let the mixture boil and then set it to simmer on medium-low heat

5. Stir in the Ketchup, Sriracha, Paprika, and Ground Cayenne Pepper. Let it simmer

6. While the beans are simmering in the skillet, coarsely chop up the bacon then add it to the mixture (set aside about 2 slices for the topping)

7. Transfer the beans from the skillet to an 8x8 inch pan and place in the oven for 30 minutes

8. Remove from oven, sprinkle the remaining pieces of bacon on top, serve, and enjoy!

Grilled Corn & Asparagus Salad

Ingredients:
(Serves 8-10)

- 8 Ears of Corn, grilled
- 1/2 Red Onion, thinly sliced
- 1 large Tomato, diced
- 1 bunch of Asparagus, grilled
- 1/2 lime, squeezed
- 1/4 cup of Creme Fraiche
- 1/2 cup of Goat Cheese Crumbles
- 1/3 cup of fresh Cilantro, coarsely chopped
- Olive Oil
- Salt & Pepper to taste

Directions:

1. De-husk corn and drizzle with olive oil, salt, and pepper prior to cooking it directly on the grill at around 450 degrees for about 10 minutes, or until corn is cooked all around

2. Wash and discard bottom half of the asparagus. Drizzle some olive oil, salt, and pepper on the asparagus and then throw them on the grill until they, too, are cooked with a nice crunch, about 10 minutes as well

3. While the corn and asparagus are cooking, prepare the rest of the ingredients - slicing the red onion, tomato, cilantro, and measuring out the creme fraiche and goat cheese

4. When the corn is done and slightly cooled, carefully remove the corn from the cob with a knife into a large serving bowl then place the rest of the ingredients into the same bowl, folding in the creme fraiche, goat cheese, and lime juice






5. Mix well, serve, and enjoy immediately or chilled!



Now that's Summer in a bowl! Yum!

Chokh Dee!

Stevie

Pan-Seared Tilapia with a Spicy Cajun Rub

If you're into making your own rubs and you like it hella spicy then you should give this a go. It's an easy rub made of ingredients that you probably already have in your pantry and ideal for fish and chicken.

This time I put the rub on tilapia filets which I then pan-fried with a couple cloves of minced garlic and olive oil. Tilapia cooks relatively quickly, approximately 2-3 minutes on each side - or until the edges are nicely browned and its meat white and flaky. You can serve this particular tilapia dish over rice with steamed veg or use the filets for homemade fish tacos, which is what I did (I'll do a separate post for the fish tacos).

This recipe is for 1.5lbs - 2lbs of fish/meat. If you have more fish/meat then you'll need to adjust the ingredients accordingly and if you're not sure, just double it so you'll have a decent amount with leftover rub that you can save in a jar for later use. Oh and it's got a pretty good kick so if you can't handle spicy food then this rub is not for you!

Spicy Cajun Rub:
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- 1/2 tsp Cayenne
- 1/2 tsp Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Cuman
- 1/2 tsp of McCormick's Perfect Pinch "Caribbean Jerk"
- 1/4 tsp Oregano

Thanks and enjoy!

Stevie

Spicy Tuscan Kale & Sausage Soup

I honestly hate eating raw kale - the texture sucks and there's basically no flavor (do not try to convince me otherwise) but when thrown into a soup like this, it's amazing and if you're looking for a quick and easy meal that's pretty healthy and packed with flavor this week, give this recipe a shot. I think you'll really like it.

Ingredients (serves 6):

- 1 lbish or 5 links of Spicy Hot Italian Sausage, casings removed
- 5-6 cups of Kale, torn and stems removed
- 2 medium-sized Carrots, chopped
- 1/2 White Onion, diced
- 4 cloves Garlic, minced
- 3 stalks Celery, chopped
- 3 Tomatoes, diced (don't de-seed)
- 1/2 can of Cannellini beans (White Kidney Beans)
- 1/2 can of Whole Kernel Corn (optional, but I like the sweetness it gives the soup)
- 4 leaves fresh basil, chopped
- 1 tsp crushed Red Pepper Flakes
- 1/2 tsp Salt
- Pepper
- Olive Oil
- 1 QT. Chicken Stock

Directions:

1. Put a little olive oil in a skillet and when hot, throw in the sausage. Lower the temperature to medium-high heat and cook until done. Be sure to break up the links so the result is more like cooked ground sausage. Set aside.

2. In a large pot, drizzle some olive oil and when hot, throw in the garlic. Once the garlic is brown, lower to medium-high heat and throw in the onions, celery, and carrots. Cook for about 3 minutes, stirring frequently. Once it looks like the celery and carrots have softened a bit, throw in the diced tomatoes, beans, and corn. Cook for another minute or so and then transfer the ground sausage from the skillet into the pot. Make sure the ingredients are well mixed.

3. Throw in the kale and cook until kale changes color and softens. Approximately 1-2 minutes.



4. Pour in the chicken stock and bring to a boil then simmer. While the soup is simmering, add the crushed red pepper flakes, salt, and a bit of pepper. Stir well then finish it up by adding the chopped basil.

And...that's it! So easy, right??? I made this in probably 45 minutes and there are tons of leftovers, which we love. Try it out and let me know what you think!




Chokh Dee!

Stevie

Easy Chicken Thighs in Thai(ish) Peanut Sauce

Hi & Happy Tuesday!

Apologies for the serious delay in posting this recipe but I assure you that it's worth the wait. Before I begin, full disclosure, I actually came across this recipe on Pinterest by author Karina of Cafe Delights so I really can't take credit for this. While I did pretty much follow her recipe, which you can find HERE as a reference, I did make some changes to better suit my own taste and also based on the ingredients I already had at home.

It's a Thai-ish dish because even though the flavors are there, the method for making the Peanut Sauce (aka Satay Sauce) is so NOT authentic. Instead of sitting around pounding fresh peanuts, which is what my mom would do, this recipe suggests peanut butter as a quick and easy alternative. I think my mom would be horrified but honestly, I think it's genius because I mean, who the hell has time to sit around and make peanut sauce from scratch - NOT ME! Also, since this blog is all about quick and easy with big flavors, I had to give it a shot and I'm so glad that I did because it turned out wonderfully and I made it in less than an hour (including prep and 15 minutes of marinating time).

This, my friends, is such an easy and delicious meal to make. I don't think words can do it justice so you're just going to have to trust me, make it, and see for yourselves!

Ingredients (Serves 4):

Chicken Marinade:
- 4 tbs Coconut Milk (from a 400ml tin, preferably Chao Koh brand)
- 1.5 tbs Creamy Peanut Butter
- 1.5 tbs Thai Red Curry Paste
- 1 tbs Dark Brown Sugar
- 1 tbs Sweet Soy Sauce
- 1 tbs Fish Sauce
- Pinch of Salt
- 2-3 tsp of Coconut Oil for frying

Peanut Sauce:
- Remaining Coconut Milk from tin
- 1/4 cup Creamy Peanut Butter
- 1 tbs fish sauce
- 1 tbs sweet soy sauce
- 1 tbs Dark Brown Sugar
- 1 tbs Thai Red Curry Paste
- 1 tbs Tamarind Concentrate
- 2 cloves Garlic, minced
- 1/8 cup of freshly chopped Cilantro
- 3 Thai Birds Eye Chilies, sliced
- Pinch of Salt
- Freshly squeezed lime juice from half a lime
- Lime wedges to garnish

Directions:

- Rinse and pat dry the chicken thighs then set aside. In a small bowl, mix together all the ingredients for the marinade until it's nice and smooth (no major peanut butter clumps). Completely drench the chicken thighs in this mixture allowing it to marinade in the fridge for at least 15 minutes.







2. Preheat oven to 400 degrees.

3. Heat up the coconut oil in an oven-proof skillet on medium-high heat. Place the chicken thighs skin down first onto the skillet and cook until both sides are nice and brown and the skin is a little crispy (but not burnt!). Feel free to adjust/lower the heat if necessary. Approximately 5 minutes on each side depending on the size of the chicken thighs.

4. Transfer skillet to the oven and allow it to cook for another 20-30 minutes, or until chicken is cooked through (You can use a meat thermometer for this if you're not sure).

5. While the chicken continues to cook in the oven, grab a saucepan and combine all the ingredients for the peanut sauce. Bring to a boil then reduce the heat and let it simmer for about 5 minutes until it's smooth and thick. Right before you turn off the heat, throw in the chillies and allow it to cook for about 30 seconds. Then turn off the heat and mix in the lime juice and cilantro.

6. Once the chicken is done, remove from the oven and pour the peanut sauce over the chicken. Let it simmer in the sauce for about a minute prior to serving.



7. Garnish with some more cilantro and lime wedges, and serve over white jasmine rice.

 

And there you have it! An easy, Double Yummy Too Much meal in under an hour.

As always, thanks for stopping by!

Chokh Dee!

Stevie

Pan Seared Ribeye with Herbs

I love steak but for environmental, health, and cultural reasons, I try not to eat a lot of beef. Luckily, my husband, despite being a Texan, is on board and to thank him for his support I make it a point to make him a "double yummy too much" dish when I do cook with beef, especially when it comes to steak. And this, my friends, is out of this world delicious...like quite possibly "the-best-steak-we've-ever-had-in-our-lives" delicous. So if you haven't tried any of my recipes yet, please start with this one especially if you're a steak-lover. You will love it and then you will love me for it. I promise.

Now, in order to have a damn good steak dish, you have to start off with a superb cut of steak. For these babies, I went to the butcher counter at Whole Foods and got two pieces of grass-fed, thick-ass cuts of boneless Ribeye (I'm pretty sure they were at least an inch and a half thick). I absolutely love Ribeye - the meat is tender and the fat makes it so juicy and flavorful!

Also, I think it's important to mention that for the perfectly cooked and most flavorful steak, I highly recommend cooking them in a cast iron skillet - I really, really think this made a HUGE difference in how wonderfully they turned out. A good friend of ours recommended Lodge Cast Iron Skillets . I have the 10.25 inch one which retails for $26.75. I was actually going to order it online but lucked out when I found it randomly at Homegoods for only $10! So check out your local Homegoods store first, just in case, but if you can't find it there then just order it directly from their website. $26.75 is still incredibly affordable and it's so, so worth it.



Before we begin, please note that this dish doesn't take long to cook, but I do recommend taking the steaks out of the fridge about 45 minutes prior to eating so it has time to marinade in the herb mixture while getting to room temperature which will take about 20-30 minutes.

First off, here are the ingredients (for 2 steaks):

- Thick cuts of boneless Ribeye
- 1/8 cup of Extra Virgin Olive Oil
- 1 sprig of fresh Rosemary, leaves removed from stem
- 3-4 sprigs of fresh Thyme, chopped (I didn't measure this but just pulled out a small handful and started chopping so this is just an estimate)
- 3 cloves of Garlic
- Sea Salt & fresh Ground Pepper to season
- 1.5 tbs of Salted Butter

Directions:

1. Remove steaks from refrigerator approximately 45 minutes to serving and place side by side on a big plate. Generously salt & pepper both sides of the steaks and set aside.

2. In a food processor, throw in the garlic, rosemary, thyme, and olive oil. With a spoon or brush, apply half of the marinade to one side of the steaks then the remainder of the marinade on the other side.



4. Cover the plate with a plastic wrap and let them sit for about 20-30 minutes (I did 30 minutes for these).

5. When you're ready to start, preheat oven to 500 degrees.

6. Place the cast iron skillet in the oven for about 5 minutes without the steaks so it can heat up on it's own.

7. Turn the stove on high and throw in half of the butter. Push the butter around the skillet so it covers the entire surface area of the pan, then place both steaks into the skillet and sear for 45 seconds. Flip the steaks over and repeat the 45 seconds sear on the other side.





8. Once both sides of the steaks have been seared for 45 seconds, immediately place the cast iron skillet into the oven and cook the steaks on each side for 2 minutes. This will produce a lovely steak that's medium-rare. If you prefer a more well-done steak, then extend it's time on each side in the oven by 1 minute.

9. Remove cast iron skillet with steaks from the oven and remove from the pan. Allow it to cool off for about a minute prior to plating and serving. With a spoon, be sure to scrape the bottom of the skillet for the crispy garlic and herbs, garnishing the top of the steaks with it as well as a sprig of fresh rosemary.



Serve with some mashed potatoes and roasted asparagus - or whatever the heck you want.

Thanks so much for reading! I hope you have a fantastic week!

Chokh Dee!

Stevie

The Best Ever, Super Moist Blueberry Banana Bread

I'm a really big fan of this bread - The sweetness of the bananas with the tartness of the blueberries...mmm...mmm...mmmm! Plus, I always get both bananas and blueberries from the store and they ALWAYS go bad before I'm able to finish them so this is a great way to utilize both without force feeding yourself - or your baby - ripe bananas (gross - I prefer my bananas newly yellow with a hint of green thank you very much) or feeling guilty about tossing out a half eaten box of shriveled up blueberries.

Ingredients (makes 1 loaf):
- 2 Cups of Flour
- 1 Cup of Dark Brown Sugar
- 1 (8 tbs) Stick of Salted Butter, Melted
- 2 Large Eggs, beaten
- 2 Ripe Bananas, mashed
- 1 Cup of Fresh Blueberries
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tbs Milk
- 1 tbs Whole Milk Plain Yogurt

Directions:

1. Grease a 9x5 loaf pan and preheat oven to 350 degrees.

2. In a large bowl, using an electric mixer, beat the eggs then mix in the sugar followed by melted butter, the Vanilla Extract, Milk, Yogurt, and the Mashed Bananas. Mix well until smooth and creamy.

3. In a separate bowl, sift all the dry ingredients together (flour, baking soda, baking powder, and cinnamon). Then slowly add the dry ingredients to the banana mixture and mix well (but don't over mix - just until the flour is well combined). Lastly, fold in the blueberries and gently stir until batter is well mixed.

4. Transfer batter from large bowl into loaf pan. Bake at 350 degrees for 60 minutes, or until toothpick inserted in the center comes out clean.

5. Let the bread cool off for about 20-30 minutes before removing from the pan and make sure it has completely cooled prior to slicing.

....And that's it! Easy-peasy! Enjoy toasted with a little bit of butter or as is with a cup of coffee or hot tea!

Thanks and Happy Hump Day!

Chokh Dee,

Stevie

Spicy Chili with Black Beans, Sweet Corn, & Shitake Mushrooms

Chili has become one of my all-time favorite, go-to meals and my Mother-In-Law (MIL) makes THE BEST chili. She doesn't cook a lot so I'm not going to lie, I was pleasantly surprised and I was even more surprised at how easy it is to make once my MIL shared with me her "secret weapon."

I suppose I could've left her recipe untouched but I decided to go ahead and add a few other ingredients that I feel make her chili heartier, chunkier, and spicier (because nothing is ever spicy enough for me). Now I'm not going to lie, this is not a "from scratch" recipe in the sense that I don't bother with getting, measuring, and putting all the seasonings together - Why? Because the "secret weapon" here is French's Chili-O Mix! So yes, for this recipe I cheat with French's Chili-O Mix and I am so not ashamed because it is so freaking Double Yummy Too Much.

Oh and just FYI - this recipe is for A LOT of chili because I wanted to have leftovers for the week since I don't always have time to cook so if you're not trying to have chili for days then feel free to cut everything below in half, which should give you about 4-6 servings.

Ingredients (serving size...A LOT and then some)

2lbs ground Beef (I use 80% lean)
2 pkgs French's Chili-O Mix
4 cloves Garlic, minced
1/2 White Onion, diced
1 13oz pkg of Shitake Mushrooms, sliced
1/2 can of Reduced Sodium Black Beans
3/4 can of Whole Kernel Corn
1 fresh Jalapeno, cut into small pieces (I don't deseed mine)
1 can diced Tomatoes
1 can Stewed Tomatoes
2 Bay Leaves
1/4 tsp Brown Sugar
A few splashes of Maggie Seasoning Sauce (if you have it, if not no biggie)
Salt & pepper

Directions:

1. Brown the ground beef in a pan with some olive oil. Salt and pepper the meat then drain the fat.

2. In a separate medium-sized pot, drizzle some olive oil and brown the garlic, onions, and Shitake mushrooms.

3. Add the ground beef and Chili-O Mix to the pot. Stir well.

4. Add the bay leaves, can of diced tomatoes, stewed tomatoes, corn, black beans, and jalapeno. Bring to a boil for a couple of minutes then reduce heat to simmer. Add the brown sugar and a few splashes of Maggie Seasoning Sauce, if you have it.

5. Serve with a bit of sour cream or Stonyfield's Smooth & Creamy Organic Whole Plain Yogurt, which is my preference.



This would also be great with rice (obvi), corn bread, or if you really want to go all out then slap some of this on a hot dog for THE BEST chili dog ever. YUM!

Thanks and hope everyone's having a good week so far.

Chokh Dee!

Stevie

Zucchini Bread with Walnuts (Reduced Sugar)

Good Morning and Happy Friday!

Although I love EATING baked goods, I've never been much of a baker. My mom never baked...it's just not a "thing" in Thai cuisine, so I didn't grow up eating any breads or pastries. I didn't even grow up with an oven in our house! Well, actually, that's not entirely true. When I was around 8 my dad purchased an oven for our house in Bangkok but my mom didn't know how to use it so the only time it was used was when my dad came to visit for Christmas and we'd make Chocolate Chip Cookies together (for Santa). Then when I came to the US for boarding school at 13, I was exposed to delightful things like bagels...muffins...croissants!...cakes...DONUTS (literally my favorite thing in the whole wide world - hence, the logo) and all different types of breads. My mind was blown and my tastebuds were in heaven. I ate so much of that shit I gained 30 pounds in 3 months that my mom didn't even recognize me at the airport when she came to pick me up for Christmas Break. She literally walked right by me (yikes!).

So I guess you can say I've had a love-hate relationship with bread/gluten ever since my Freshmen 30. Now-a-days, I do my best to stay away from baked goods but sometimes you just gotta treat yourself! And when I'm in the mood to bake or in the mood to eat something baked, you better believe it's gonna be good, and this bread my friends, is crazy addictive, Double Yummy Too Much Goodness...but without as much sugar as some of the other recipes out there.

Ingredients (makes 2 loaves):

- Two 8 x 4 inch pans
- 3 cups All-Purpose Flour
- 1.5 cups White Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tbs ground Cinnamon
- 1 cup Vegetable Oil
- 3 tsp Pure Vanilla Extract
- 3 Eggs
- 1 cup chopped Walnuts
- 1 Zucchini, peeled & grated

Directions:

1. Heat oven to 325 degrees and grease the two 8 x 4 pans (I just spray them with Pam).

2. Sift the Flour, Baking Powder, Baking Soda, Cinnamon, and Salt together in a bowl.

3. Beat the Eggs, Vegetable Oil, Sugar, and Vanilla together in a separate, larger bowl then add the sifted ingredients to the creamed mixture. Mix well.



4. Stir in the grated Zucchini and chopped Walnuts.





5. Once the batter is well combined, pour mixture into the pans filling them up 3/4 of the way.



6. Bake for 40-60 minutes, or until tester (I just use a toothpick) inserted in the center comes out smooth and clean (no batter clumps!). If you want to remove the loaf from the pan, make sure you let it cool for about 30 minutes first, then cooled completed prior to slicing.



Now enjoy it toasted with butter and a cup of coffee in the morning!

Have a great weekend!

Chokh Dee!

Stevie

Panang Curry with Pork

Last night we had some friends over for dinner and I was pleasantly surprised to hear that not only do they enjoy Thai food but one of their favorite dishes is Panang Curry. It made me realize that I hadn't made this dish in FOREVER! It's actually one of my dad's favorite dishes and I remember it being one of the first dishes my mom taught me how to make so that I could make it for him when she's back in Thailand.

Panang is a milder, sweeter curry compared to the Green Curry but with Chaokoh's Coconut Milk and Maesri's Panang Curry Paste readily available in any Asian Grocery Store, it's just as quick and easy to make. I made this in 20 minutes. And yes, you serve it with rice.

Ingredients:

1-1.5 lbs thinly sliced Pork
1 Red Bell Pepper, thinly sliced lengthwise
1 Jalapeno, de-seeded, thinly sliced lengthwise
3 Thai Eggplants, quartered
6 Fresh Kaffir Lime Leaves, thinly sliced
1 can Choakoh Coconut Milk (Do Not Substitute)
1 4oz. can Maesri Panang Curry Paste (Do Not Substitute)
1 cup Chicken Stock
1 tsp Fish Sauce
1 tsp Mushroom Soy Sauce or Light Soy Sauce
A few dashes of Maggie Sauce
1/2 tsp of Sugar

Directions:

1. In a medium-sized pot, bring the can of coconut milk to a boil, lower heat and while it's simmering, add the can of Maesri's Panang Curry Paste and stir until the two are well mixed.

2. Add the Thai Eggplants and cook for about 10 minutes on low before adding the sliced jalapeno and sliced kaffir lime leaves. Stir.

3. Increase heat to medium low and add the pork. Let sit for a few seconds before stirring to break up the pieces. Then add the fish sauce, soy sauce, Maggie sauce, and sugar. Stir well. Let the curry simmer on low until the pork is cooked through and 5 minutes before serving, add the sliced red pepper.

Serve and enjoy over rice!



Seriously so easy and a wonderful dish for these cold winter nights with or without company!

Have a great weekend and Chokh Dee!

Stevie

Creamy Parmesan Chicken with Bacon, Mushrooms and Spinach

Good Morning Culinary Friends!

Thank you for your patience and sorry for the slight delay in getting this recipe up, it was a busy weekend for the Hudson clan but as the saying goes, better late than never.

This has seriously become one of my favorite go-to meals and like everything else on my blog, it's so easy to make and super DYTM! I use skin-on, bone-in chicken thighs for this but if you're a little more health-conscious than I am then feel free to substitute with skinless, boneless chicken thighs or chicken breast...or maybe even salmon! The great thing about this dish, aside from how tasty it is, is that there is very little prep and the whole dish is made in one big pan, which means very little clean up. That's a win, win, win in my book!

Ingredients (serves 2-4):

- 4 pcs skin-on/bone-in chicken thighs
- 1 pkg Mushrooms (Shitake, Cremini, or White), sliced thin
- 4 thick slices of Bacon, cut into small pieces
- 3 cloves Garlic, minced
- 2 cups Baby Spinach
- 1/4 cup chopped fresh Parsley
- 1/2 cup of Chicken Stock
- 1/2 pint Heavy Cream
- 1/2 cup freshly grated Parmesan
- Pinch of ground Cayenne Pepper
- Pinch of Oregano
- Salt & Pepper
- Olive Oil

Directions:

1. Salt and pepper both sides of the chicken thighs and set aside.

2. Heat up a nice big pan and pour in some olive oil so that it coats the bottom of the pan. Once the pan is hot, place the chicken thighs (skin-down) into the pan. Cook on high for a few seconds, you want the skin to get a nice brown color and crispy. Reduce heat to medium-high or medium so that the skin doesn't burn. This is very important: Keep an eye on the chicken so that it doesn't burn and be sure to lower or adjust your heat accordingly. Once the skin side is done (approx. 3-4 minutes), flip it over and cook the other side of the chicken. Have it on medium-high heat so that side also gets the nice charred, golden brown color but then be sure to lower the heat to medium low or low so that the chicken can continue to cook through without burning. Do not cover the pan, it'll just make the skin soggy! You want the pieces to be cooked through and the skin to be a little crispy. Like this:

Please note that the amount of time it takes to cook the chicken will depend on the size and thickness of the chicken thighs. If you can't figure out whether or not they're done, poke it with a knife and take a look or use a meat thermometer. Once the chicken is cooked through, remove from pan, set aside, and discard any left over oil.

3. In the same pan, turn the heat back up to medium and throw in the pieces of bacon. Cook the bacon for a few minutes or until they're close to being done (make sure not to burn the bacon!), then throw in the sliced mushrooms and minced garlic. Stir well and cook until mushrooms have softened.

4. Stirring the ingredients continuously, pour in the heavy cream, chicken stock, and then Parmesan cheese. Allow the sauce to bubble for a sec but then be sure to turn the heat down to low so that it's just simmering. Add a pinch of oregano and then a pinch of ground cayenne pepper. Throw in the parsley.

5. 10 minutes prior to serving, throw in the spinach. Let it cook down and if you want to add more spinach, you can. 5 minutes prior to serving, return the chicken thighs to the pan and cover it with the sauce. Let the chicken cook in the sauce for a few minutes and then turn off the heat, serve over rice, pasta or with a side of roasted asparagus, and ENJOY!

I really hope you'll give this dish a try. It's so good! If you do decide to try it, please let me know what you think and if you take a picture, please don't forget to tag me on Instagram and/or Facebook with the hashtag #doubleyummytoomuch!

Chokh Dee!

Stevie

Slow Cooker Sweet & Spicy Baby Back Ribs

Good Morning and Happy MLK Day!

Every Sunday I make our family a really special home-cooked meal. It's special for me because I get to spend all day doing what I love (cooking!), it's special for my husband because he usually gets to pick the menu, and it's special for both of us because we make it a point to turn off our cell phones, sit at the table, and talk...and laugh...it's a time we carve out especially for one another and it is without a doubt our most treasured tradition.

Prior to having our baby, our Sunday dinners used to be pretty elaborate! Often times, they would turn into three to five course meals with leftovers for days (I guess that's also kind of the point), and sometimes I'd end up making so much food that we'd end up calling friends and neighbors over to join us! Obviously, our Sunday dinners are a little different now with Surisa. Since she takes priority over all things, cooking all day just isn't possible anymore but because I'm determined to keep the tradition alive - and continuing it without added stress - I've focused my attention more on finding (or asking my husband to find) delicious, crave-worthy meals that require little to no effort. Hence, crock-pot meals.

Now, full disclosure: I can't take credit for this recipe. A close friend of mine recently made this for us and it's a recipe she found on Tasty's Facebook page, but we fell in love with it and since this blog is all about easy and "double yummy too much" recipes, I just had to make it and share it. Plus, if you're not into watching the Tasty video a hundred times just to catch a glimpse of the ingredients then....you're welcome.

Please note, all you'll need to make this are the ingredients below, a crock-pot, and patience - this baby takes 8 hours to cook.

Ingredients:
3lbs Baby Back Ribs
2 Cups Sweet Baby Rays BBQ Sauce
1/4 Cup Brown Sugar
4 tbs Apple Cider Vinegar
1 tbs Ground Cayenne Pepper
1 tbs Chili Powder
1 tsp Worcestershire Sauce
3 tsp Oregano
Salt & Pepper

Directions:

1. Salt and pepper both sides of the Baby Back Ribs (depending on the size, you may have to cut the rack of ribs in half so that it'll fit in the crock-pot).

2. Mix the rest of the ingredients together in a large mixing bowl.

3. Place ribs into crock pot and pour the barbecue mixture over them. Spread the barbecue sauce around in the crock-pot so that all sides of the ribs get a good amount of the sauce on them. If you had to cut the rack in half then obviously the lower rack will probably be somewhat submerged in the liquid while the top one is only half-submerged. That's okay, you can go back and switch them every couple of hours or just once half way through.

4. Cover the crock-pot and set to 8 hours on Low or 4 hours on Low and 2 hours on High. We've had it both ways and while the taste does not disappoint either way, I did find that the meat was just a little more tender cooked at 8 hours on Low.

Serve and enjoy! We ate ours with corn bread...because my husband's from Texas. DYTM!



Thanks for stopping by and Chokh Dee!

Stevie

Thai Green Curry with Chicken Thighs Cooked in Garlic & Butter

First I have to be honest and say that while I love most, if not all, Thai foods I've never been a huge fan of curry. My mom really only made it for my dad and I really only make it for my husband, upon request. At least that's what I always tell myself and others, but then I make it and I'm like, "This is so EFFING GOOD!!! Why don't I make this more often???" And then when we eat it all I go back to saying I don't like curry. I don't get it; it makes no sense <insert eye roll emoji here>.

Anyway, this is a spectacularly delicious, easy, and impressive meal to make when you're trying to impress yourself and others. It's melt-in-your-mouth, creamy, comforting goodness, especially during the winter when you want something flavorful, a little heartier and with a kick. You can make this with whatever meat you choose and serve it with either rice or vermicelli noodles.

In this recipe, I use chicken thighs and while the curry itself has an authentic Thai flavor, I added a little twist when cooking the chicken. Normally, the chicken is cooked with the curry but in this recipe, I cook the chicken thighs separately in garlic and butter before adding it to the curry a few minutes prior to serving. It's an added step which means a little more time but it's so worth it. However,  if you're pressed for time, don't feel bad about just throwing the chicken in with the curry. It'll still come out Double Yummy Too Much.



Ingredients (Serves 4-6):
5-6 Skinless, Boneless Chicken Thighs
1 Red Pepper - Rinsed and sliced into long, thin pieces
10 Baby/"Finger" Potatoes - Rinsed and Scrubbed (no need to peel)
2 cans Chaokoh Coconut Milk (DO NOT SUBSTITUTE)
1 can Maesri Green Curry Paste (DO NOT SUBSTITUTE)
1 cup Chicken Stock
1 tbs Fish Sauce
1 tsp Mushroom Soy Sauce/Light Soy Sauce
Few drops of Maggie Sauce
2 tbs of Salted Butter
2 Garlic, mined
Salt & Pepper





Directions:

1. In a decent size pot (I use a 4 1/2 QT. Le Creuset Round Dutch Oven for all of my soups and curries), turn stove to medium heat. After vigorously shaking the cans, pour in the 2 cans of Chaokoh Coconut Milk into pot. Bring to a boil then lower the heat so it's just simmering. Add in the can of Maesri Green Curry Paste. Stir well. Bring to a boil again, stirring continuously until their are no lumps and you get a nice creamy looking, smooth broth. Add 1 cup of Chicken Stock then lower heat again so curry is just simmering.

2. Add mini potatoes, Fish Sauce, Mushroom Soy Sauce/Light Soy Sauce, and a few shakes/drops of the Maggie Sauce. Stir and cover 3/4 of the pot with the lid, allowing the curry to simmer.

3. While the potatoes are cooking, add some salt and pepper to both sides of the chicken thighs. Heat up a large non-stick pan and once it's warm, throw in the butter. Once the butter has melted and you've evenly coated the bottom of the pan with it, add the minced garlic making sure to disperse it evenly before adding the chicken thighs. Once the garlic has slightly browned, throw in the chicken thighs. Cook for about 1-2 minutes on each side, or until the chicken has a nice brown, slightly charred look to it. DO NOT cook the chicken all the way through so that it can finish cooking in the curry.

4. Turn off heat to the pan and transfer chicken thighs onto cutting board. Slice each chicken thigh into smaller pieces then add to the curry. After all the chicken has been added to the curry, pour in the remaining butter and garlic in the pan into the curry. Stir well then continue to let the curry simmer so that it finishes cooking the chicken and the potatoes.

5. After a few minutes, with a fork, poke one of the potatoes to see whether or not they're done. Potatoes should be tender and easy to poke. When the potatoes are ready and you're about 10 minutes away from serving, throw in the red peppers (if the potatoes are ready but you're not ready to eat, wait to add the red peppers...no one likes mushy veggies).

....and that's pretty much it. Easy-peasy. As long as you don't substitute the brand of coconut milk or green curry paste, and you keep an eye on the curry so that it's not boiling over but continuously cooking on lower heat (and also not burning the chicken!!!), you'll have yourself a pretty tasty meal. You can serve this with rice or vermicelli noodles. If you decide to go with vermicelli noodles, garnish with some fresh bean sprouts for an added crunch. So yum.

If you decide to make this, please let me know what you think and how it turns out! As always, please tag @doubleyummytoomuch either on Facebook or Instagram.

Thanks so much and Happy Cooking!

Chokh Dee!

Stevie

Khai Jiao: Thai Omelette with Garlic, Tomatoes, Shallots, and Cilantro

When it comes to eggs, I'm what you Instagram hashtaggers would call an "Egg Slut." I LOVE eggs and could eat them prepared in a lot of ways whether it's boiled, poached, fried, scrambled, or even steamed (very popular in Japan). Not only are eggs delicious, in moderation, they are packed with nutrition!

In Thailand, eggs are often made to accompany and enhance a certain dish. The most popular one and my all-time favorite being "Pad Krapow" where an egg is fried to crispy (edges) and gooey (yolk) perfection then placed on top of a stir-fry of whatever meat or seafood you choose with garlic, holy basil, and chilis. In the mornings, you can also find poached eggs in our congee of minced pork, ginger, and scallions (this is probably the closest you're going to get to "Breakfast" food), but of all the different ways to eat eggs in Thailand, the "Kai Jiao" is probably the most popular or "fancy" way of preparing eggs because it can be served as an extra dish or on its own.

Khai Jiao is the first Thai dish my mom taught me how to make. She always said, "Rich or poor, you can always count on a delicious and satisfying meal with a Thai Omelette!" She was right because in the first couple of years after college when I moved to DC, I was living in an apartment I couldn't afford and was basically surviving off of Thai Omelettes (and packaged Ramen). Thus, I've spent countless hours perfecting the flavors and execution of this special omelette, not to mention all the experimenting I did with different fillings and combinations. I love that you can add whatever you want to it and it's still good! This combination of garlic, tomatoes, shallots, and cilantro happens to be my go-to, but in Thailand this dish is most famously made with minced pork, "Khai Jiao Moo Sap."

...And yes, we also eat this with rice.

Ingredients (serves 2 - 4):

- 5 Fresh Eggs, beat well
- 2 Garlic, minced
- 3 Shallots, sliced thin
- 4 Cherry Tomatoes, halved
- 2-3 Thai Bird Eye Chilies, chopped up (add none, less or more depending on heat preference)
- 2 tbs Cilantro, chopped
- 1 tsp Ros Dee Chicken Flavor Seasoning
- 1 tbs Fish Sauce
- 2 tsp Maggie Sauce
- Cooking Oil
- White Pepper Powder

Directions:

1. Crack the eggs into a bowl and beat well (I use a fork for this)

2. Before dumping any of the ingredients in with the eggs, add a liberal amount of cooking oil into your WOK (yes, this omelette is made in a wok and NOT a flat pan). Not enough oil for deep frying or that would make it too greasy, but enough so that the omelette can obtain a nice, slightly crispy edge when it's cooking

3. Mix the shallots, tomatoes, chillies, and 1 tbs of cilantro in with the eggs, then add the Ros Dee seasoning, fish sauce, and Maggie sauce. Mix well and set aside

4. Once the oil is hot, throw the minced garlic into the wok. Cook for about 20 seconds or until the garlic has browned. Pour in the egg mixture and immediately with a fork, make sure to disperse the ingredients around to ensure the perfect bite each time (the garlic also tends to be pushed towards the edges so bring them into the omelette and be sure to spread out the tomatoes so they don't make one area of the omelette too heavy to flip)

5. Cook on high heat for about 10 more seconds, allowing the edges of the omelette to gain a slight crisp and turning the bottom a nice brown before lowering to Medium-Low heat.* Run your spatula around the entire edge of the omelette to make sure it's not sticking to the pan and also be sure to check the bottom of the omelette frequently so it doesn't burn, adjusting your heat accordingly

*If you find that the bottom is cooked really well but the egg is still very raw and runny on top, lift half of the omelette up with your spatula and allow the raw (egg) mixture to run underneath so it cooks better

6. Once the bottom is nicely cooked and the egg is a little more formed on top (not as liquidy), get the spatula under the omelette and in one quick and swift movement, flip the entire omelette onto its other side.** Cook for about 2 more minutes or until the omelette is done. If it looks done but you're concerned that it might be raw in the center then stab it with a fork. If it's runny then turn the heat down even more and let it cook for another minute or so

**Do not be discouraged if it falls apart when you try to flip it! Even if you end up having to cut it in half to flip or end up with two or three big pieces of the omelette, as long as you didn't end up with scrambled eggs, you're okay!

7. Once the omelette is cooked through, slide it onto a plate, give it a few shakes of that white pepper powder and then garnish with the remaining cilantro. Serve and enjoy with rice!

As simple as this sounds, it'll probably take you a few go's to perfect your Thai Omelette...There's definitely a technique to making an omelette (any omelette!) and it requires a lot of patience, practice, and fidgeting with your stove to find that ideal cooking temperature. Feel free to also experiment with different fillings! My other favorite combination is garlic, mushrooms, and shallots...mmmm! Yum!

Well, thank you for stopping by and I hope you enjoy creating your very own "Khai Jiao!"

Chokh Dee!

Stevie

Tom Kha Gai: Thai Coconut Chicken Soup

Hello and Happy Monday!

In case you haven't noticed, I freaking love soup. I could eat soup every day of the week in both scalding hot and freezing cold weather. It's definitely the Thai in me (there's no such thing as "Winter" over there) and one of the things my husband finds most bizarre and kind of annoying, especially when it's Summer, 100 degrees outside and I'm dragging him to Pho 75 for lunch - or breakfast - Us Thais...we don't really understand the concept of "Breakfast" food, which is why every meal is served with rice and you can easily have dinner for breakfast, breakfast for lunch, and lunch for dinner! Unless you check your watch, there's no telling what time of day it is when you're having a meal at our house in Thailand. Just ask my in-laws, their bellies were full of rice 24/7 when they came to visit! 

Having no concept of "Breakfast" and eating rice all the time used to embarrass the sh*t out of me as a kid and one of the reasons why I was always hesitant to have my non-Asian/White friends spend the night. Well, that and the fact that I always had to try and come up with some creative excuses as to why our house barely had any furniture in it and why the few pieces we did have were all pushed up against the wall and covered in plastic...? The best explanation I could come up with was that my mom was (forever) "redecorating"...But the truth is, like most Thais, she hates clutter, is totally OCD when it comes to cleaning, finds that furniture is always getting in the way of cleaning and is therefore more annoying than practical or even comfortable! Oh no, unless we had guests or my dad was around to insist we stopped behaving like cave people sitting around huddled and eating on the floor, the dining table went unused in the corner and the couch was just a teasing display of comfort.

Anyway, I was always afraid my non-Asian/White  friends would make fun of me or thought my family was weird or poor or something because we couldn't afford to serve an "American" or "English-Style" breakfast. I remember one time I was having an English friend of mine spend the night, she was so cool and I was so excited she accepted my invitation I went to my mom beforehand and asked her to PA-LEASE make us an American Breakfast - you know, a scrambled eggs, sausage, bacon, jam & toast kinda breakfast? She agreed and did, and served it all on a plate OVER RICE...?!? 

So what does that have anything to do with this soup? Nothing - Other than the fact that you can eat it it for breakfast and over rice.

Alright, enough of my ramblings, here's what you need to make this Double Yummy Too Much soup!

Ingredients (6-8 servings): 

- 1.5 lbs of skinless, boneless, Chicken Breast - Cut up in small, bite-sized chunks

- 20 Grape or Cherry Tomatoes - Just rinse, no need to cut up

- 12 White/Cremini Mushrooms - Cut off the stems, rinse, and quartered

- 1 fresh stalk of Lemongrass - Rinse then slice into smaller, diagonal pieces 

- 6-7 slices of Galanga (a.k.a. "Thai Ginger" NOT to be confused with regular Ginger. I buy them frozen and pre-sliced.)

- 5 Thai "Birds Eye Chilies" (My local Thai store didn't have these over the weekend so I had to substitute with another type of chili that aren't as spicy. Since they're bigger - photo below - I used 4) - Slice each chili into smaller, diagonal pieces 

- 1 whole Lime

- 2 Kaffir Lime Leaves
- 1 can of Chaokoh Coconut Milk (DO NOT SUBSTITUTE - It has to be THIS one because unfortunately, what I've discovered is that not all cans of coconut milk tastes the same. This is available on Amazon and at any decent Asian/Thai grocery store.)

- 1 cube Chicken Bouillon

- 1 tbs Mushroom Soy Sauce/ Light Soy Sauce

- 2 tbs Fish Sauce

- 1/2 tsp Maggie Sauce

- Cilantro for garnishing 

Directions:

1. Bring 1 quart of water to a boil then add the Chicken Bouillon Cube. Once the cube has properly dissolved, lower to Medium High heat and add the sliced Lemongrass and Galanga

2. Shake vigorously prior to opening then add the entire can of the Coconut Milk to the broth. Lower to Medium or Medium-Low heat so that the soup isn't bubbling and boiling over the pot

3. Add the Kaffir Lime Leaves, Tomatoes and Mushrooms. Let cook for about a minute, stirring occasionally

4. Add the chicken to the broth. DO NOT STIR. Make sure the meat is cooked on the outside (turns white) before stirring to separate the pieces of chicken that are stuck together. About 20-30 seconds

5. Add the Chilies, stir, and let cook for about a minute before adding the Light Soy Sauce, the Fish Sauce, the Maggie Sauce, and then the Lime* (just cut in half and squeeze in the juice). 

*Taste the broth with just half of the lime juice first and see how you like it before adding the whole lime. If you like how it tastes with just half of the lime then no need to add the other half. I prefer the flavor of the soup with the whole lime, but I think it's a matter of preference.

6. At this point you can probably lower the heat to Low while the chicken cooks. It doesn't take long, maybe like 3-4 minutes max but be sure to check on the chicken so it doesn't over cook and turn chewy/rubbery. You can check by spooning out a piece and cutting it in half - if it's white all the way through (no raw/pink spots) you're good to go!

Turn off the heat, serve yourself a bowl garnished with some fresh chopped-up cilantro and enjoy with a bowl of white Jasmine rice! (Oh and in case you didn't know, you're not supposed to eat the Lemongrass, Galanga, or Kaffir Lime Leaves!).

Thanks for stopping by and as always, Chokh Dee!

Stevie