One of my wife’s favourite dishes at our local Milton Thai Restaurant, The Thai House, is their Basil Pad Thai. She enjoys that it’s not too saucy and is spicier than their usual Pad Thai, which is my favourite. So when I happened across this recipe on Pinterest I knew she would enjoy it right off the bat. And sure enough, it’s a hit with both of us! Not to mention it got us started on including the iconic Siracha sauce in some of our dishes. Ingredients 2 Boneless Skinless Chicken Breasts 1 teaspoon Sriracha Sauce 1 teaspoon of red pepper flakes 4 cloves ofRead More →

When it comes to chicken dishes, it doesn’t take much more than crispy and sticky to get me looking closer at the dish. Of course, this usually means the dish is going to cause plenty of chaos and dish use in the kitchen but the end results are worth effort. I already have had to modify this recipe from the original and will certainly be adjusting it more the next time I make it! Ingredients I’ll be dividing the ingredient lists into two sections, one for the chicken, the other the sauce. The Chicken 2-3 Boneless, Skinless Chicken Breasts cut up into bite-sized pieces. 5Read More →

Okay, as I’ve mentioned before it’s not hard to go wrong with the cheesy comfort of Mac & Cheese. But why not kick it up a bit and give a baked version of it a little bit extra by adding in some bacon (or prosciutto in this case) and make it extra crispy by baking it in cast iron? It makes for a good, quick, enjoyable evening meal. Sadly Heather and I didn’t find this one as creamy as our slow-cooker Mac & Cheese, maybe next time increase the amount of cheese sauce. Ingredients Elbow Macaroni ~300g Prosciutto or bacon ~8oz 2 tablespoons of unsaltedRead More →