Avacado Egg Rolls

1 large Avocado

1 TB. sun-dried tomatoes packed in oil

1 tsp. chopped fresh cilantro

1/8 tsp. salt

3 egg roll wraps

1 egg  

Dipping Sauce

1/4 tsp. white vinegar

1 tsp. balsamic vinegar

1/2 cup honey

1 pinch powdered saffron

1/2 cup chopped cashews

2/3 cup fresh cilantro

2 cloves garlic

1 TB sugar

1 tsp. pepper

1 tsp. ground cumin

1/4 cup olive oil

1. In a bowl, stir together vinegars, honey and saffron. Heat for one minute in the microwave.
2. Puree this mixture in a blender adding cashews, 2/3 cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
3. In a bowl, stir together avocado, tomatoes, 1 tsp. cilantro and salt. Add 1/3 of the mixture onto the center of each egg roll wrapper.
4. Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brushing the corners with egg to secure in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
5. Fry egg rolls for 3-5 minutes or until golden brown.
6. Serve with dipping sauce.

 

Garlic Artichoke Dip

2 8-oz. packages cream cheese, softened

1 c. mayonnaise

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped

6-7 cloves garlic, minced

• Preheat oven to 350. 
• In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese.
• Gently add in the chopped artichoke hearts and minced garlic. 
• Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon ginger root ( minced )
1 teaspoon salt
3 chicken breast ( boneless, cut into bite-size pieces )

• In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. 
• Stir in chicken, cover, refrigerate 1 hour. 
• Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

Sauce

1    tablespoon butter
1    clove garlic ( minced )
2    teaspoons ground cumin
2    teaspoons paprika
1    teaspoon salt
1    Can (8 oz) tomato sauce
1    cup heavy cream
1/4    cup cilantro ( fresh, chopped )

• Melt butter in a large skillet. Saute garlic for 1 minute. 
• Season with 2 tsp cumin, paprika and 1 tsp salt. 
• Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
• Add grilled chicken, and simmer for 10 minutes.
• Serve over rice

 

Bang Bang Chicken

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

Sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank's Hot Sauce

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
• Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

Thai-Style Pork Salad

3/4 c unsweetened coconut milk
1/2 c fresh cilantro
1/3 c soy sauce
1/4 c lime juice
2 T grated fresh ginger
1 lb boneless pork loin, but into bite size pieces
1 T olive oil
1 c bias-sliced green beens
1 c shredded carrots
12 romaine lettuce leaves

• In a large mixing bowl, combine coconut milk, cilantro, soy sauce, lime juice & ginger. Add pork. Toss to coat.
• In a very large skillet heat oil over medium high heat. Add meat mixture. Cook 3 minutes. Add green beans. Cook & stir 3 minutes or until green beans are tender & pork is slightly pink. Add carrots just before serving. 
• Top lettuce leaves with pork mixture. Sprinkle with additional cilantro & serve with lime wedges. 
• Serves 4.