Weekly Favorites 10/21/18 to 10/27/18

It's a new week, so that means it's time for a new batch of weekly favorites!

Creamy Thai Sweet Potato Curry - via Pinch of Yum

I love curry. Especially, the spicy curry. That's why I usually am drawn to Thai curry, like this one. The sweet potatoes are going to add a whole new layer of flavor I had never thought about before!

Creamy Thai Sweet Potato Curry #Recipe https://t.co/Tro4WE0cHG pic.twitter.com/WCFgdAKNCa

— Hungry? (@lovetoeatalways) October 24, 2018

How to Write and Easy to Read Recipe - via Ontario Home Economics Association

I read a lot of recipes and food articles as I search the internet. Some good, some bad. The real problem, is that some of the articles and recipes are just hard to follow, not that the food is bad. I'm guilty of it too. Sometimes ideas don't flow from the mind to the screen or paper. This guide is here to help.

How to write an easy to read #recipe https://t.co/sZJaxdo8bN pic.twitter.com/wowbpM2l7n

— OHEA (@OntarioHEA) October 27, 2018

Stuffed Peppers - via Seasonal Recipes

One of my favorite recipes is stuffed peppers. Usually, mine have beef or sausage in them, and rice. That's what caught my eye with these. They are so different from the ones that I usually make, I had to stop and check them out. They look so good!

Stuffed peppers #seasonal #recipe https://t.co/A0KoxsgR1v pic.twitter.com/Ew9MrUcdct

— SeasonalRecipes (@InSeasonRecipes) October 24, 2018

Cheddar-Crusted Bacon Broccoli Quiche - via Tasty

I've always enjoyed a good quiche, especially with bacon! This one sounds especially good!

Cheddar-Crusted Bacon Broccoli Quiche https://t.co/SPZY2QY3Tm @tasty #recipe pic.twitter.com/Csavmi4Lzk

— Annie_M27 (@anniecan27) October 25, 2018

Weekly Favorites 07/08/18 to 07/14/18

Time for another batch of favorite food and restaurant articles! This week, I'm exploring articles from Red Thai Curry Prawns, to Fried Squash Blossoms!


Chocolate Coffee Nice Cream - via Daffodils and Lemons

It's interesting to me that even though I am in no way trying to cut out any specific foods in my diet, I keep finding myself drawn to recipes using alternative ingredients. At any rate this "nice cream" looks pretty good to me!

This Chocolate Coffee Ice Cream is eeeeeverything. It has fabulous flavor, and a mouth feel that's unapologetically luxurious.https://t.co/tk5qrjhjp2#desserts #DairyFree #Recipe #recipeblog #foodblogger #foodblog #icecream #TriedAndTrue pic.twitter.com/MTpLIejpJE

— Daffodils and Lemons (@DaffodilsLemons) July 9, 2018

Classic Red Thai Curry with Prawns - via Annalena's Heart(h)beat

Typically, I don't make curry, but when I get the chance to eat it, I always do! I like my curry pretty spicy too! I find that the spice goes really well with the coconut milk typically found in curry recipes!

The BEST Thai Curry, ever - a classic. #thaicurry #foodbloghttps://t.co/gvw4333uzK pic.twitter.com/lBaCWzvcic

— Annalena'sHearthbeat (@AnnalenasBlog) July 14, 2018

Morning Maple Cranberry Oat Pecan Bars - via Fork and Spoon Recipes 

Some mornings, you just have to have a quick breakfast. And let's face it, sometimes that quick and breakfast needs to be something portable. These bars are definitely fit the bill for quick and portable breakfast, and the pack a huge punch of nutrition!

MORNING MAPLE CRANBERRY OAT PECAN BARS#Goanfood #fishfry #goanfoodie #goa #goan #foodofgoa #foodie #foodblogger #foodblog #blogger #foodgasm #foodporn #loveforfood #mussels #musselsfry #shinane #goodtimes #foodlove #likeforlikes #goaiff

Recipe Here▶ https://t.co/Cx3JFZ0Hr0 pic.twitter.com/ONhXW5m5Ru

— forkandspoonrecipes (@Yuuumrecipes) July 14, 2018

Fried Squash Blossoms Stuffed with Crab and Mascarpone - via Brina's Bites 

Alright, full disclosure here, these fried squash blossoms instantly reminded of Gilmore Girls. There's no shame there. I'll spare you the details of the scene. After the Gilmore Girls moment had passed, I explored the recipe. First, I love crab. Second, the crab and mascarpone combination is so good! I definitely want to try my hand at making these!

Fried Zucchini Blossoms Stuffed with Crab & Mascarpone are crispy, creamy and oh so decadent. https://t.co/qMBeThvsJf #foodblog #recipe #glutenfree #summer #cooking pic.twitter.com/zedz4Tb7TG

— Sabrina Russo (@BrinasBites) July 11, 2018

Pad Thai

I've always loved Pad Thai. My love adventure with this classic Thai dish began when I was younger and wasn't sure what else to order when we would go out for Thai food! I've slowly gotten a bit more courageous, but I keep falling back to my first love of Pad Thai!

Pad Thai

The other night, we were on the phone and my wife's aunt mentioned how she always remembers how good it was when I made Pad Thai for the family a few years back. I dusted off my recipe, and my wok, and set out to make it for dinner!

The Recipe:

• 2 Limes - Juiced
• 4 Eggs
• 1/4 Cup Fish Sauce
• 2 Tablespoons Rice Vinegar
• 1/4 Teaspoon Cayenne
• 3 Garlic Cloves - Minced
• 3 Green Onions - Diced
• 2 Tablespoons Peanut Oil
• 1 Cup Chopped Chicken
• 1/4 Cup Chopped Fresh Cilantro
• 1/2 Cup Whole Peanuts
• 1 Package Rice Noodles

The key to making great food in a wok, is to get the wok good and hot. That said, the food is going to cook really fast, leaving very little time to prep in between steps. It is best to get everything chopped, prepped, and ready, before the cooking process starts. I've found that each brand and package of rice noodles has different instructions. It typically involves soaking the noodles in hot water. Be sure to follow the instructions on the package. I find it is best to get this going first. It usually takes around 30 minutes. 

Pad Thai

Over medium-high to high heat, add the peanut oil to the wok. Throw in the green onions and garlic. Stir around quickly. Once the garlic starts to brown, add in the 4 eggs, all at the same time. I like to use a whisk here to scramble the eggs over the heat. It makes it easier to keep the eggs from staying in one piece too. Add in the rice vinegar and fish sauce. 

Combine the chicken and cayenne in a bowl. Stir to coat the chicken with the cayenne. Add the chicken to the wok. Stir occasionally until cooked. 

Add in the peanuts and rice noodles. To make sure everything gets combined and the noodles get heated evenly, the best thing to do here is toss everything like a salad! Add in the lime juice and cilantro as you stir it.

I like to serve this with soy sauce, sriracha, and garlic chili paste.

For a few different variations, this recipe also works great with shrimp, beef, and pork. Just make sure to adjust the cooking times accordingly. 

For tips on cleaning your wok after use, go here.

Happy eating!