I had made this back in February and you guys loved the picture and asked for the recipe and I completely forgot that I had not put it up... so here you go!
There are many different types of fried rice recipes. Vegetarian, egg, seafood, and chicken are the common ones but I find that they taste different everywhere. You can’t really go wrong with some veggies and a day old rice to be honest. Not all kinds of fried rice have to be the typical Chinese style either- my mom in law makes delicious fried rice that doesn’t have the typical flavours. Here is 1 of my recipes that’s sort of a Chinese vegetable & egg fried rice style that’s not at all like the restaurant version but is very easy to prep and tastes great as a side or on its own too with some hot sauce.
Black Pepper Chicken Shashlik over a bed of Saffron & Cumin Rice, drizzled with Butter Chicken Sauce. Yes, oh yes, we did.
We asked you to guess what was on this plate and you did! 4 of you will get to enjoy this on us! Introducing our ONE DAY ONLY special: 2 Skewers of Black Pepper Chicken Shashlik on a bed of Saffron & Cumin Rice, drizzled with Butter Chicken/Butter Paneer Sauce. If this sounds like your kinda deal, come down to the As-Sadiq Islamic School 20th Anniversary on the 31st of this month for their all day carnival- it will be an awesome day full of games, food, and more! Loads of areas for your kids to play too. This is what we will be serving up- and we will also have some fabulous give aways!
I've recently shared a zucchini with pesto recipe with you all but I thought to myself, why not mix some alfredo and olive tapenade into the mix? The tapenade was ready to go, I had extra alfredo sauce leftover and a tub of pesto; you can use a store bought pesto since it requires minimal processing. All I had to do was make the noodles and mix the sauces!
I am not usually an olive fan except in a tapenade. But I tell ya, this combo was HEAVENLY. I am including the fettucine recipe here along with some direction for the pesto and the tapenade. Sprinkle a mixture of crumbled cashews and garlic (as an alternative to parmesan) or cauliflower and garlic and you can garnish with some tapenade and/or basil.
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Rinse the olives well in cool water. Place all ingredients in a food processor and process to combine, scraping down the sides of the bowl as necessary until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
Mix 1.5-2 rounded tsps of the tapenade to the alfredo + pesto sauce.
Hot & soft breakfast biscuits with a hint of spice and delicious salami, topped with melting butter? Yes please! My husband and I are not big on heavy breakfasts (I have a smoothie every morning and he has nothing) but once in a while we will do a loaded brunch on the weekend and so I make the classics because the gaps are big enough between each brunch to have missed them. I will however experiment now and then with at least 1 of the items on the menu. This was one such morning. My husband cashed in his “breakfast in bed” coupon and I made him a complete brunch and these delicious cheat biscuits were part of it. Whip these up as an alternative to classic biscuits this weekend for your special someone. You hear that gentlemen? The recipe for the omelette I made is coming up tomorrow! Take notes!
“Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it's 5 o'clock in the afternoon, is a sign that the day has just begun and good things can still happen. Having lunch is like throwing in the towel.”
― Jonathan Goldstein, Lenny Bruce is Dead
hAPPY eATING & kEEP sMILING
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