Spicy cilantro garlic shrimp

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons butter, softened
• 2/3 cup finely chopped cilantro
• Juice of 1 lime
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 Habanero pepper, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound large shrimp, cleaned, peeled, tails

Instructions

1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.

Thai steamed fish with lime, garlic, and chilies

Ingredients

• 1.5 lbs skinless fish fillets
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon granules
• Juice of one large, juicy lime
• 3 large garlic cloves, peeled
• 5-6 bird’s eye chilies, more or less depending on your heat tolerance
• a handful of fresh cilantro leaves

Instructions

1. Place the fish fillets in a heatproof dish in a single layer.
2. Chop the garlic and chilies finely. It's important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
3. Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
4. Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
5. Cover the dish with a piece of foil and steam in a steamer until the fish is fully cooked.
6. Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

Korean bbq chicken pizza

Ingredients

• 1 recipe homemade or 2lbs. store bought pizza dough
• ½ cup Korean BBQ sauce, divided
• 2 cups, cooked, shredded chicken breasts
• 1 lb. fresh mozzarella, sliced
• 8 ounces shredded mozzarella cheese
• ½ small red onion, sliced
• 3 tablespoons chopped cilantro
• 3 scallions, chopped
• 1 pinch red pepper flakes

Instructions

1. Position two racks in the center of the oven and preheat the oven to 475 degrees F.
2. In a medium bowl, combined 7 tablespoons of BBQ sauce with the chicken, toss to coat evenly, set aside.
3. On a lightly floured surface roll each of the dough balls out into a 12-inch circle and transfer to a pizza pans. Divide the chicken mixture evenly among the two pizzas. Top with sliced onions, fresh mozzarella, and shredded mozzarella. 
4. Drizzle the remaining 1 tablespoon on top of the pizzas. You can use 1 additional tablespoon of sauce, if you'd like. Bake the pizzas for 10 -13 minutes. For the last minute, turn the broiler on to help the cheese get bubbly and the crust to crisp up. That's optional.
5. Top the hot pizzas with fresh cilantro, scallions and red pepper flakes. Slice and serve the pizzas immediately. Leftovers can be covered tightly and stored in the refrigerator. To reheat just place in an oven that's been preheated to 325 degrees F for 5 - 8 minutes.

BURRATA PIZZA PIE

INGREDIENTS

• 1 recipe Homemade Pizza Dough
• 1/2 cup pizza sauce
• 8 ounces burrata cheese
• 1 3-ounce package prosciutto
• handful of fresh basil, fried or torn into pieces
• red pepper flakes

INSTRUCTIONS

1. Pre-heat your oven to 500 degrees.
2. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
3. Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
4. Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce all around the dough leaving a little bit for the crust.
5. Pop your pizza peel in the oven and slide it over the stone for ten minutes.
6. After ten minutes, pull out the pizza and sprinkle the creamy burrata on top of the pie.
7. Put your pizza back in the oven for another 3-4 minutes.
8. When the cheese is just starting to melt, take it out and top with prosciutto and the fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.

Homemade Pizza Dough

INGREDIENTS

• 1 cup plus 1 tablespoon 00 flour
• 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour
• 1 teaspoon fine sea salt
• 3/4 teaspoon active dry yeast
• 1 teaspoon extra-virgin olive oil

INSTRUCTIONS

1. In a large bowl, combine flours and salt.
2. In a small mixing bowl, stir together about 1 cup lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
3. Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
4. To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Creamy White Chicken Enchiladas

Ingredients

• 1.5 lb. boneless, skinless chicken breasts   
• ½ cup low fat Cheddar cheese, divided
• 1 10 oz can Ro-Tel tomatoes, drained   
• 8 fat- free flour tortillas
• 15 oz. can low salt tomatoes, drained and diced   
• ½ package (-1 ½ Tbsp) McCormick Enchilada Sauce Mix

Directions

1. Preheat oven to 350 degrees F.  Spray a medium-sized baking dish with non-stick spray.  Place chicken breast in the dish and back for 30-35 minutes or until done.  You may also boil the chicken breasts in a large pot for 15-20 minutes or until done.  Place the chicken on a plate to cool, then dice.
2. While the chicken is cooking, mix the Ro-Tel and low salt tomatoes with the enchilada sauce mix.  Remove 1 cup and set aside.  Add ¼ cup grated cheese and diced chicken and mix well.
3. Spray 13’’ x 9 ‘’ baking pan with non-stick spray.  Divide the tomato- chicken mixture evenly onto the eight flour tortillas.  Roll and place in the pan, seam side down.  Pour the reserved sauce over the enchiladas.  Cover with aluminum foil and bake for 30 minutes at 350 degrees F.  Five minutes before it has completed cooking, remove the pan from the oven and sprinkle the remaining cheddar cheese over the top.  
4. Do not replace the aluminum foil.  Return to the oven for the last 5 minutes of baking.  Makes 8 servings.  A serving is one enchilada.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

CHICKEN ALFREDO PASTA BAKE

INGREDIENTS

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

INSTRUCTIONS

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

Pizza Baked Ziti

Ingredients

• 1 box ziti
• 1 jar spaghetti sauce
• 1⁄4 cup olive oil
• 1 tbsp garlic, chopped
• 4 cup shredded Italian cheese blend, divided
• 1 package mini pepperoni

Directions

1. Preheat oven to 350 degrees F. Place ziti in a 9 x 13 inch baking dish. Evenly cover pasta with spaghetti sauce. Fill the 24 ounce spaghetti sauce jar twice with water and pour the water over the ziti. Stir in 2 cups cheese. Bake for 25 minutes.
2. Remove the dish from the oven, stir pasta, and sprinkle with remaining 2 cups cheese. Place pepperoni on top of the cheese. Bake for an additional 15-20 minutes, just until the cheese begins to bubble and pasta is tender. Allow to cool slightly before serving.

BANG BANG CHICKEN

INGREDIENTS

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose 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

FOR THE SAUCE

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

INSTRUCTIONS

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. 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.
6. Serve immediately, drizzled with sweet chili sauce.

CARNE ASADA CHIPOTLE PULL APART BREAD

INGREDIENTS

• 300g Or 10oz thin sizzle steak fillets
• 1 teaspoon ground Cumin
• 1 teaspoon Chipotle Chilli Powder
• Salt to season
• Olive oil or cooking oil spray
• ½ cup Chipotle Salsa
• 1 tablespoon adobo sauce
• 1 loaf Sourdough Bread
• ½ red onion, thinly sliced and divided
• 200g Or 7oz grated Mexican Cheese blend
• 2 ripe tomates, finely diced
• Fresh Cilantro Or Coriander
• 1 lime

INSTRUCTIONS

1. Rub seasonings onto steak fillets. Heat a grill pan over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides. Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
2. Place the loaf of bread on a lightly greased baking tray, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
3. Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
4. Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
5. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
6. Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.

MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS

INGREDIENTS

• 1 -13.5 ounce can black beans, drained and rinsed
• ½ cup water
• One tablespoon lime juice
• ½ teaspoons salt, divided
• Cilantro
• 8 eggs
• 8 flour or corn tortillas
• 3 ounces Mexican chorizo
• One garlic clove, grated
• ½ teaspoon cumin, divided
• 2 avocados
• One cup greek yogurt or sour cream
• ½ cup salsa or hot sauce

DIRECTIONS

1. Heat a large non-stick skillet to medium high heat. Add chorizo. Sauté for two minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to mash beans. You still want there to be some texture, so don’t smash all of the beans, only ¾ of them.
2. Add in some water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
4. Poach eggs.
5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

INGREDIENTS

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• ½ cup craisins
• ⅓ cup cashews or Diamond of California Pine Nuts
• 1 4-ounce can mandarin oranges, drained
• ¼ cup cilantro leaves, roughly chopped

Dressing

• ⅓ cup teriyaki sauce
• ⅓ cup rice wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sugar
• ½ cup vegetable oil

INSTRUCTIONS

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Hot Bacon Cheesy Dip

Ingredients

• 8-ounce cream cheese, soft
• 2 cups cheddar cheese, shredded
• 8-ounce Greek yogurt
• ¼ cup mayonnaise
• 6 slices bacon, cooked crisp and chopped
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon red pepper
• ¼ teaspoon onion powder

Instructions

1. Combine all ingredients except ¼ cup cheddar cheese and ¼ cup bacon.
2. Spread mixture in a 2 cup oven safe container.
3. Top with remaining cheese and bacon.
4. Bake at 350 degrees 18 to 20 minutes or until hot and bubbly
5. Seve with chips, crackers or vegetables.

Baked Orange Chicken Meatballs

Ingredients

Meatballs

• 
1/4 cup milk

• 1/4 cup Panko breadcrumbs
• 
1 1/2 pounds ground chicken

• 2 cloves garlic, minced

• 2 teaspoons minced fresh ginger
• 
2 Tablespoons minced scallions

• 2 Tablespoons low sodium soy sauce

• 1/4 teaspoon salt
• 
1/4 teaspoon black pepper

Sauce

• 
1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons crushed red pepper flakes, or more to taste
• 3/4 cup orange marmalade
• 1/4 cup hoisin sauce

Directions

Meatballs

1. Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
2. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
3. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
4. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Sauce

1. Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
2. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
3. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

ASIAGO WHITE BEANS WITH FARRO, KALE, AND TOMATOES

INGREDIENTS

• ½ cup uncooked farro
• 1½ cups vegetable or chicken broth
• 1 cup canned white beans, rinsed and drained
• 1 cup halved grape tomatoes
• 2 cups baby kale or spinach
• ½ cup Asiago or Parmesan cheese
• 1 cup tomato sauce
• salt and pepper to taste

INSTRUCTIONS

1. Place the farro in a rice cooker with the broth. Start the rice cooker, or if you don't have a rice cooker, just cook it in a small pan on the stove according to package directions.
2. Add the white beans, grap tomatoes, kale, Asiago, and tomato sauce directly into the rice cooker or the pot on the stove. Stir it all up, season with additional salt and pepper and maybe a snip of fresh herbs, and you're done.

Traditional Mexican Shrimp Cocktail

INGREDIENTS

• 1 can V8 vegetable juice
• 2 avocados, chopped
• 2 cucumbers, seeded and chopped
• 1 medium red onion, chopped
• 1⁄2 bunch cilantro, chopped
• 1 lb large shrimp, peeled, de-veined and steamed
• 2 limes, quartered
• 4 dashes Tabasco sauce

DIRECTIONS

1. Mix all ingredients in a large nonreactive container.
2. Chill and serve with limes and Tabasco sauce.
3. Do not over-cook the shrimp, as they will become tough.
4. Be careful when steaming the shrimp; you do not want it tough.

CLEAN EATING QUINOA FALAFEL WITH TAHINI SAUCE

INGREDIENTS

Falafel

• Two cups quinoa, dry
• Two x 14 oz cans chickpeas, drained & rinsed
• 1 medium onion, cut into big chunks
• 8 garlic cloves, large
• two cups parsley, packed
• 3 1/2 tsp salt
• 4 tsp cumin
• two tsp coriander, ground
• 4 tbsp sesame oil
• Two tbsp cornstarch
• 1/2 cup water
• Cooking spray

Tahini Sauce

• One cup water
• One cup tahini
• One garlic clove, large
• 1/4 tsp salt
• Some Falafel mixture

DIRECTIONS

1. Cook quinoa as per package instructions and set aside. Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
2. In the meanwhile, in a food processor add remaining Falafel ingredients and blend until semi- smooth with some smaller chickpea chunks left. Transfer to a large bowl along with quinoa and mix with spatula until well combined. Reserve some mixture for the sauce. Using small scoop roll mixture into golf size balls and place on a baking sheet. Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
3. While falafel is baking make the sauce by processing Tahini Sauce ingredients in a food processor until smooth. I baked falafel in 2 batches, so while 1st one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick. Honestly, I didn’t measure. Serve falafel hot with salad or pita and sauce. Great for making sandwiches.

Crunchy Coconut Chicken Bites with Thai Mango Mayo

Ingredients

Chicken Bites

• 1½ lbs boneless, skinless chicken breasts
• 1 can of Thai Kitchen Coconut Milk
• 1½ cups unsweetened, shredded coconut
• ¼ cup Clubhouse Rice Flour
• salt
• Clubhouse Ground Black Pepper to taste

Thai Mango Mayo

• ½ cup mayonnaise
• ¼ tsp Thai Kitchen Spicy Thai Chili Sauce
• 1 tbsp Thai Kitchen Spicy Thai Mango Sauce
• 1 tsp fresh lime juice
• 2 - 3 tbsp fresh chopped cilantro

Instructions

Marinading the chicken

1. Cut the chicken breasts into strips, and place them into a shallow dish. Sprinkle with salt & pepper. Set aside.
2. Using a hand blender, cream the coconut milk until it is nice and creamy, then pour the coconut milk over the chicken, and gently stir to coat it. Cover and refrigerate the chicken for about 1 hour. Longer is fine too.

Coconut coating

1. In a bowl combine the shredded coconut and rice flour. Set aside.

Dressing

1. Combine the mayonnaise, chili sauce, Thai mango sauce, lime juice and cilantro, and refrigerate until you are ready to use it.

Chicken tenders

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with parchment paper and a wire rack.
3. Once the chicken has marinated, dredge the chicken pieces in the coconut/flour mix. Gently shake any excess coating off, then place the chicken onto the wire rack on your baking sheet.
4. Continue until all the chicken pieces are coated.
5. Bake for about 12 minutes on one side, then turn the chicken over and bake for about 12 minutes more, or until the chicken is cooked through and the coconut coating is toasty brown.