Thai Chicken/Shrimp Wanton cups

Meat:
2 Chicken breasts, cut into small pieces
1 lb mini shrimp
stir fry sauce/ Asian spices
Fry meat till done and season with sauce and spices.

Slaw:
1 bag of fine coleslaw
Sesame Asian dressing

Salsa:
2 mangoes, diced
2 avocados, diced
1/2 red onion, diced
1 large tomato, diced
1/2 cucumber, diced
1/3 c. cilantro, chopped
2-3 Tbls. lime juice
salt and pepper to taste


Press wanton wrappers into a sprayed mini cupcake pan and bake until crisp.  Fill with chicken or shrimp, then coleslaw drizzled with dressing, then mango salsa. Enjoy!

Green Chili Salsa

Ingredients:
2 Tomatillos, husked and quartered
1/2 c. chopped green chili
1/2 onion, chopped
2 Tbls. garlic
2 Tbls. cilantro, chopped
1/2 t. salt
1 t. cummin
1/2 t. oregano
1 cup water

Directions:
Put all ingredients into a frying pan and boil for 10-15 minutes.  Then put into a food processor and chop until desired consistency.  Serve with taco salad or chips.




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Strawberry Mango Salsa

Ingredients:

3/4 cup diced strawberries
3/4 cup diced mango
1 jalapeño, seeded and diced
2 tbsp diced red onion
2 tbsp chopped fresh cilantro leaves
2 tsp honey, or to taste
Juice of 1 limes

Directions:

In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey, and lime juice. Serve immediately.

Mexican Street Corn

Ingredients:

1 16oz. bag frozen corn, 3-4 cups
2 Tbls. olive oil
3 Tbls. mayonaise
3-4 oz. Cotija cheese, crumbled
2 Tbls. lime juice
1 Tbls. jalapeno pepper, finely chopped
1/3 c. fresh cilantro, chopped
2 Tbls. red onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions:

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally...7-8 minutes in a cast-iron skillet.
2. While the corn is cooking, mix together mayo, cheese, lime juice, cilantro, red onion, garlic, chili powder and salt/pepper in a large bowl.  
3. When corn is done, gently fold it in with the other ingredients.  
4. Serve immediately and store any leftovers in the refrigerator.

***Best when served with pulled pork tacos at Leslie Wheeler's house.

Stir-Fried Pork with Napa Cabbage

yield: Makes 4 servings

active time: 45 min

total time: 45 min

Ingredients

• 1 (1-lb) pork tenderloin
• 2 1/2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 1/2 tablespoons sugar
• 2 tablespoons rice vinegar (not seasoned)
• 1/2 teaspoon salt
• 2 tablespoons water
• 2 lb Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup loosely packed fresh cilantro leaves
• Accompaniment: rice

Directions

             Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.

           Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.

           Stir together water and remaining 2 teaspoons cornstarch in a cup.

Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.

            Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.

            Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.

           Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.

Corn Salsa

Ingredients

• 1 small onion, chopped
• three large roma tomatoes, diced
• 1 can of white shoepeg corn, drained
• 1 can of regular corn, drained
• 1 can of black beans, drained and rinsed
• 1-2 jalapinos
• avocado (if available)
• fresh cilantro to taste
• 3/4 t. salt
• garlic to taste
• T. lime juice

Directions

1. mix ingredients together.
2. walah!!!

Corn, Tomato & Avocado Salad

Ingredients

• 2c. cooked corn, freshed or frozen 
• 2 avocados cut into 1/2" cubes
• 1 pint cherry tomatoes, halved
• 1/2 c. finely diced purple onion

Dressing:

• 2 T. olive oil
• 1/2 t. grated lime zest
• 1 T. fresh lime juice
• 1/4 c. chopped cilantro
• salt and pepper to taste

Directions

1. Mix the first four ingredients in a large bowl.
2. Mix together the dressing ingredients in another bowl
3. Pour over the salad and gently toss to mix