Pad Thai with Shrimp


Pad Thai

  • Servings: 2
  • Difficulty: medium
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  • 1 tbsp oil
  • 1 egg
  • 1 handful of fresh rice noodles
  • 1 tbsp dried shrimp
  • 5 large shrimp
  • 2 tbsp chopped shallots
  • 1 handful scallions
  • 2 tbsp tamarind juice mixed with 1 tbsp palm sugar
  • 1 tbsp firm tofu cubed (deep fried)
  • 1 handful bean sprouts
  • 1 tablespoon water
  • 1 tsp fish sauce


  • In a heated wok add oil
  • Add shrimp and cook until pink, remove from wok
  • Add egg and scramble with noodles
  • Add onions and scallions
  • Add water
  • Add tamarind sauce
  • Add fish sauce
  • Add cooked shrimp and dried shrimp
  • Reduce heat add bean sprouts and cook for 30 seconds
  • Add fried tofu
  • Garnish with crushed peanuts and lime wedge



Stuff Shells with Organic Turkey Sauce

I love making dinner for my friends and family but most of the time I get stuck in the kitchen cooking and not enjoying their company. I like this recipe because I can make it ahead of time and pop it in the oven for 45 minutes before I want to serve it.


Stuff Shells with Organic Turkey Sauce

  • Servings: 6-8
  • Difficulty: medium
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Ingredients for sauce:

  • 1 package of organic dark ground turkey meat
  • 1 handful of fresh basil (chopped)
  • 1 tbsp fresh parsley (chopped)
  • 1 28 oz can of crushed tomatoes
  • 2 cloves garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tablespoon olive oil
  • 1 tsp sugar
  • Salt and Pepper


  • In a large pot add olive oil, onions and garlic. Cook until translucent.
  • Add ground turkey and cook until no longer pink
  • In a food processor, pulse meat into smaller chunks and return back to pan
  • Add basil, parsley and tomatoes
  • Cook on simmer for 30-40 minutes
  • Add salt and pepper to taste

Ingredients for pasta filling:

  • 1 box of large shell pasta
  • 2 handful of spinach (chopped)
  • 1 handful of fresh parsley (chopped)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup fresh mozzarella cheese (grated)
  • 1 tsp fresh grated nutmeg
  • 2 cloves garlic (chopped)
  • 1 tablespoon olive oil
  • Salt and Pepper


  • In a large pot boil water and add salt
  • Cook pasta until al dente
  • Remove pasta and place on a cookie sheet to cool
  • In a pan, cook the garlic and spinach together until wilted. Set aside to cool
  • In a medium bowl mix together ricotta, parmesan, mozzarella, parsley, salt and pepper and nutmeg
  • Add spinach and garlic and mix well
  • Stuff each shell with the mixture
  • In a rectangle casserole dish, add half the sauce on the bottom and line up the stuffed shells
  • Top with remaining sauce and cover with foil
  • Bake for 45 minutes



Brioche French Toast

Recently I discovered a new vendor at our local farmers market that sells French pastries. I was inspired by their brioche bread and decided to make breakfast for dinner. I like to add orange zest and nutmeg to my egg mixture, it makes the a great flavor for the french bread. The corn starch creates a crunchy texture to the french toast.


Brioche French Toast

  • Servings: 8
  • Difficulty: easy
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  • 8 slices of brioche bread (cut into one inch slices)
  • 4 large eggs
  • 1 cup half & half or heavy cream
  • 1 tbsp orange zest
  • 1 tsp freshly grated nutmeg
  • 2 tsp cinnamon
  • 2 tsp sugar
  • 2 tsp corn starch
  • 2 – 4 tbsp salted butter  (to be used in the pan)
  • Pinch salt


  • In a square shallow bowl beat the eggs and add the half and half
  • Add orange zest, nutmeg, cinnamon, sugar, corn starch and salt
  • Place bread into mixture one at a time to coat the bread
  • Place on a heated grill or pan with the melted butter
  • Cook until golden brown and crispy
  • Sprinkle powdered sugar and serve with warm maple syrup


Burrata and Arugula Garlic Toast

I have made this easy dish for appetizers and also served along with pasta or a soup. I haven’t met anyone that eats this that doesn’t like it. You can add pine nuts for an extra texture to the arugula or drizzle over with glazed balsamic vinegar.


Burrata and Arugula Garlic Toast

  • Servings: 10
  • Difficulty: easy
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  • One french baguette (sliced diagonally, about 10 pieces)
  • 4 – 6 cloves garlic (chopped)
  • 4-  6 tbsp butter (melted)
  • 1 container burrata (2 balls)
  • 1 – 2 large handful organic arugula
  • 1 – 2 tbsp high quality olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste


  • Preheat oven to 400
  • Melt butter and add garlic (stir well)
  • Brush mixture on each piece of bread and place in oven until toasted (about 5-10 minutes)
  • Remove from oven and place on a platter
  • Section out burrata into 10 servings and place on each piece of bread
  • In a bowl, mix arugula with olive oil, lemon juice, salt and pepper
  • Place arugula on top of each piece
  • Ready to serve!


Thai Green Curry Paste

I’ve been searching for a good green curry paste that I can make from scratch and I’ve found it! Thank you David Thompson for making one of the best Thai food cookbooks I’ve read. I made this weekend and made a few changes, see my comments below.

Green Curry Paste

  • Servings: 4-6
  • Difficulty: medium
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  • 3 Tbsp Thai Green Chilies (I used only 1-2 chilies)
  • Large pinch salt
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 1 Tbsp finely chopped kaffir lime zest (I used lime)
  • 1 Tbsp scraped and chopped coriander root (i used cilantro stems)
  • 1 Tsp chopped red turmeric
  • 3 Tbsp chopped red shallot
  • 2 Tbsp chopped garlic
  • 1 Tsp shrimp paste
  • 10 peppercorns
  • 1/2 Tsp coriander seeds, roasted and ground
  • 1/4 Tsp cumin seeds, roasted and ground


In a large mortar and pestle pound each ingredients together one by one until all ingredients come together until it becomes a nice paste.

Use to make Thai green curry (see my blog for recipe)

Easy Chicken Stock

Nothing makes a curry taste a millions times better than fresh chicken stock. Here’s a quick and easy recipe you can make and freeze for future use.

Easy Chicken Stock

  • Servings: 10
  • Difficulty: easy
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  • 1 – 2 pounds of fresh chicken bones (cleaned and washed)
  • 1 small piece of fresh ginger (cut)
  • 2-3 garlic pieces (smashed)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 1 onion (cut)
  • Salt and Pepper


  • In a large pot fill with water and add all ingredients.
  • Boil and simmer for 2-3 hours
  • Skim any scum from the top
  • Drain and freeze any unused stock


Vanilla Custard Trifle

I’m always looking for an easy dessert to make ahead of time for my dinner parties. I typically will make pies or cheesecake but I wanted to try something different. Using the custard recipe I make for my banana cream pie I created this amazing trifle.

The custard recipe was shared by my friend Penny of Penny’s Pies. I have changed a few methods of her recipe as I have tested this out and made this many times.

Vanilla Custard Trifle

  • Servings: 8-10
  • Difficulty: medium
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Trifle Ingredients:

  • 1 trifle bowl
  • 1 pound cake loaf  (cut in slices)
  • 2 cups fresh whipped cream (not in a can)
  • 1 package of strawberries (sliced and cut)
  • Custard

Custard Ingredients:

  • 1 package of unflavored gelatin
  • 1/4 cup cold water
  • 6 extra large egg yolks
  • 1 cup bakers sugar
  • 1 cup half and half (warmed to just tepid)
  • 1 Tbsp vanilla extract
  • 2 Tbsp chilled butter

Custard Directions:

  • Soften the gelatin in the 1/4 cup of water
  • In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
  • Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
  • Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
  • Pour filling into a large bowl, place in refrigerator for one to two hours until set.

Trifle Directions:

  • In a trifle bowl, place the cut slices of pound cake on the bottom
  • Add half the custard and smooth over the top of the pound cake
  • Add half the whipped cream and smooth over the top of custard
  • Add cut strawberries to layer the top of whipped cream
  • Add another round of pound cake
  • Add custard
  • Add whipped cream
  • Add strawberries
  • Chill for 3-4 hours
  • Serve cold