Thai Peanut Butter Toast

I have no idea why I don’t eat peanut butter more often because every time I do I totally love it. My kids probably eat peanut butter once a day. I don’t know if that is due to convenience or the fact that they love it as well. So one early afternoon I decided I wanted to have lunch. I wanted something Thai, but nothing that would take too long, plus my appetite was not all that fierce due to the cancer treatment I have been going through. Looking through the pantry, I noticed some really good and hearty bread that I had bought for my wife, that delicious creamy peanut butter, some Thai infused honey, and then some Thai bird chilies. I knew that I would get the best of everything by creating what I call Thai Peanut Butter Toast. Whoa is this every good.

Thai Peanut Butter Toast Recipe
Thai Peanut Butter Toast Recipe

I could have stopped at just peanut butter toast with a drizzle of that honey but I wanted to go further, and boy was I glad I did.

Let’s get started.


  • 1 slice of your favorite bread, toasted
  • 2 tbsp creamy peanut butter
  • 1 tbsp Thai infused honey
  • 1 tbsp fresh cilantro, chopped
  • 2 whole Thai bird chilies, chopped (seeds removed is optional)
  • 1 tbsp roasted peanuts
  • 1/2 lime, squeezed

It doesn’t get any easier to make. Take your peanut butter and lather it onto your slice of toast. Sprinkle on the peanuts, Thai chilies, cilantro, and honey, and squeeze the lime juice over the top.

Thai Peanut Butter Toast Ingredients
Thai Peanut Butter Toast Ingredients

Plate and serve.

The result is everything I love about warm toast and creamy peanut butter. You know… when it drips down your hand? Then you get these pops of awesome spice from the chilies, freshness from the lime and cilantro, and that texture from the roasted peanuts.

Thai Peanut Butter Toast Recipe
Thai Peanut Butter Toast Recipe

This is a real winner, especially if you like a bit of spice. Feel free to reduce the chilies to one if you desire, or remove the seeds from them, but the balance of flavor is a tough one to compete with on this awesome snack.

Thai Style Honey

Thai honey… I know, big deal right? It is what you do with it that gets really, really good. We were running out of honey so I decided I pick some up at our local farmers market. The vendor had plenty to chose from but we decided to pick up a ‘standard’ batch of local honey. My wife typically uses honey in her teas but I typically use it in my cooking. That’s when I thought I would take some of that honey and infuse it with some Thai flavors.

Thai Style Honey Recipe
Thai Style Honey Recipe

This is so easy to make, stores well in the refrigerator, and is perfect drizzled on salads, pizza, or sandwiches.

Let’s get started.

  • 1 cup of honey
  • 3 Thai bird chilies (less for less heat)
  • 1 inch of lemongrass

Add the ingredients to a small pot, and cook on low for about 30 minutes. This will allow for those flavors to infuse the honey.

Thai Style Honey Recipe
Thai Style Honey Recipe

Pour into a sealable container, and place in the refrigerator until it is ready to be used.

The result is a great, sweet honey with just the right amount of spice. Your guest will be questioning what the heck it is, especially with that note of lemongrass. Hope you enjoy!

Spam and Avocado Toast

You know the buzz… Avocado toast. It’s all the rage, and to be honest, I can’t blame the rage. Avocado toast in itself is delicious, and avocados are typically on our counter during the week. So as I was sitting around one late morning, I noticed an avocado, a ripe one that was ready for the taking, and as I got up to look around to see what I could make with this lonely avocado, I decided I would do my spin on an avocado toast. Let me introduce to you the Spam and Avocado Toast recipe.

Spam and Avocado Toast Recipe
Spam and Avocado Toast Recipe

Now I know what you are probably thinking right now. Spam? Yes, spam. I’ve dabbled with spam over the years, and as some may frown on the idea of spam, I actually have grown to like it, especially when cooked properly. Properly, meaning nice and crispy. There are two reasons I decided to use spam in this recipe. One is that I did not have bacon (I know, I know…) and two, I had spam! This combination was actually really delicious, and if you did not know that it was spam, I think you would probably agree.

Let’s get started.


  • 1 piece of sturdy bread such as a whole wheat or 12 grain, toasted
  • 1 whole avocado, lightly mashed, or to your liking
  • 1/2 tbsp canola oil
  • 1/2 cup, spam, cubed and cooked until crispy
  • 1/2 cup of cucumber, seeds removed, chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 1/2 tsp chili flakes
  • 1/2 tsp salt, to taste
  • cracked black pepper, to taste

Start by marinating your cucumber. To a bowl, add the sesame oil, chili flakes, soy sauce, and give a good mix.  Add the cucumbers, give a gentle stir, and set them to the side.

Now the spam. To a small skillet add the oil on medium to high heat. Let that oil come to temp for a minute then add in the cubed spam. Stir and cook the spam until it is nice and crispy.

Avocado Toast Recipe
Avocado Toast Recipe

During this time, get your avocado ready. To a small bowl, open that avocado, being careful not to slice open your palm (yep, people are doing it based on this whole avocado toast thing), and scoop it into the bowl. Use a fork and lightly mash it adding some salt and pepper to your taste.

Check that spam. Crisp? Cool. Remove it from from the heat and lets toast the bread.

Pop the slice of bread into the toaster and get it nice and golden brown. Toast it so it holds up to everything when you build the spam and avocado toast.

OK, lets build this baby. Take the slice of toast, spread on that avocado, layer on the on the cucumber (and only the cucumber) and crispy spam, and get ready to eat.

You tell me, but when you take a bite of this avocado toast, you will be blown away. That crunch and softness from the spam, the crispness and spice from the cucumber, and the creaminess from the avocado, all in a handheld bite sized form. Yep, I’m sold. It’s good, and good enough to have you questioning (possibly) why you haven’t been eating spam all of this time. Enjoy!

Filipino Adobo Sandwich

Do you remember that awesome Filipino pork rib adobo recipe I posted not too long ago? Yeah, it was awesome to say the least, and again that great introduction to an authentic Filipino dish. I’m surprised I had any left over to be quite honest with you. But with that being said, I decided to use that leftover Filipino adobo and make a killer sandwich out of it. This sandwich was heavenly.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

Let’s get started.

Ingredients for the pork adobo:

  • 6 lbs of pork ribs, silver skin removed, cut into 2 rib portions
  • 1/2 cup of soy sauce
  • 1 cup of vinegar
  • 1 tbsp black peppercorns
  • 3 whole bay leaves
  • generous pinch of salt
  • 1/2 onion, roughly chopped
  • 1 head of garlic, minced
  • garlic fried rice, optional (but you know you want it)

Ingredients for the sandwich:

  • Soft buns, lightly toasted on top and bottom
  • shredded pork adobo, warmed
  • Pickled red onions
  • Thinly sliced Thai bird chilies, optional

Start by adding all of those pork ribs to a large sealable bag or bowl. Next, take the soy sauce, vinegar, garlic, peppercorns, onion, bay leaves, and salt, and mix that into a bowl.

Pour this mixture into the sealable bag, and let this marinate 24 hours, preferably, but you can probably get away with 4 hours. Your call.

At some point in time, massage that marinade into the ribs.

When you are ready to cook, add the ribs and marinade into a dutch oven, or something that can hold all of those ribs, and cook on the stove on low heat for about 4 hours.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

The ribs should be close to fall apart tender. Once you hit that stage, preheat your oven to 425 degrees.

Place however many ribs you want onto a baking sheet, and into the heated oven, and cook for about 10 minutes or until you get an nice crisp on the outside.

Take some of the cooked marinade and cook on medium-high heat on the stove. Bring to a boil, then add to a fat strainer if you have one. The ribs do give off a bunch of fat so you will want to remove as much as possible. Keep in mind you can make this a day ahead, store the ribs separately from the cooked marinade, then on the next day, when the fat has solidified from being in the refrigerator, scoop off and discard, keeping just the non-fat marinade.

Once the ribs have gotten nice and crisp on the outside, remove and pour over that cooked marinade.

To build your sandwich, take a mound of shredded pork adobo and place it onto the bun. Lay over some pickled red onions, and a bit of Thai chilies (optional), and top with the remaining bun. Grab this baby with both hands, lightly press down, and go to town.

You get the awesome Filipino adobo, but then you get this awesome surprise from the pickled red onion and spice from the Thai chilies that really make this sandwich shine. Hope you enjoy!