Chicken Ranch Wraps

Ingredients

• 2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)
• Coupons
• ¼ cup Hidden Valley® Simply Ranch dressing
• ½ cup mozzarella cheese
• ¼ cup cilantro, minced (optional)

Instructions

1. Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. 
2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Source: http://gimmedelicious.com/

JAPANESE GYOZA (DUMPLINGS)

Ingredients

Filling

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1 lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce

Gyoza

• 1 tsp cornflour (cornstarch) - for tray
• 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)

Dipping Sauce

• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Instructions

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. Use your hands to mix the Filling.
4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

To Cook

1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
3. Cook until the water has evaporated and the wrapper is slightly translucent on top.(See video for demo)
4. Use an egg flip to transfer onto a plate upside down i.e. golden side up.
5. Serve with Dipping Sauce.

Dipping Sauce

Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

Recipe Notes

1. Garlic chives is the authentic way to make this but if you can't find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).

They usually come in packs of 30 so you will need 2 packets.

3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won't burn the underside because you add a bit of extra water.

REFRIGERATION: Same as frozen but won't require longer cook time / extra water.

Source: http://www.recipetineats.com/

Bang Bang Shrimp Pasta!

Ingredients

• 1 lb of spaghetti or your favorite pasta of choice
• 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
• 1 1/2 Tablespoons olive oil
• 3 cloves garlic, minced
• 3 tsp paprika
• 1 Tablespoon fresh parsley
• Black pepper to taste

For the Sauce

• 1/2 cup of Hellmans mayonnaise
• 1/2 cup Thai sweet chili sauce (in the asian isle)
• 2 cloves garlic, minced
• 2 Tablespoons of lime juice
• 1/4 tsp of crushed red pepper flakes
• 1/2 tablespoon onion powder

Instructions

1. In a large bowl, mix all 'sauce' ingredients together then set aside.
2. Cook pasta, drain.
3. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
4. In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
5. Stir constantly while cooking until no longer pink- about 10 minutes
6. Remove from heat and set aside.
7. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
8. ENJOY!

Source: http://myincrediblerecipes.com/

Easter Surprise Cupcakes

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup margarine, softened
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 24 small chocolate eggs, unwrapped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
2. Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Source: http://allrecipes.com/

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Ingredients

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 2 tablespoons creme de cassis liqueur
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed Calimyrna figs
• 5 teaspoons chopped fresh basil
• 6 leaves mint
• 6 leaves basil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Source: http://allrecipes.com/

Veggie Fries 4 Ways

Sweet Potato Fries

INGREDIENTS

• For the fries:
• 1 sweet potato
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
5. Enjoy!

Zucchini Fries

INGREDIENTS

• 2 zucchinis
• 1 cup panko
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

Carrot Fries

INGREDIENTS

• 2 carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
4. Enjoy with dip in recipe above!

Asparagus Fries

INGREDIENTS

• 1 bundle of asparagus
• 1 cup crushed almonds*
• ⅓ cup parmesan
• 1 tablespoon garlic powder
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside.
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture.
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

*NOTE: To make crushed almonds, simply chop up almonds safely with a knife or use a blender to pulse them.

For the Greek yogurt chive dip

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chives
• ¼ teaspoon salt
• ¼ teaspoon pepper

Source: https://www.buzzfeed.com

Video: https://www.facebook.com/video.php?v=1412984735438655

Crispy Bacon Grilled Cheese Roll Ups

Ingredients

• 8 slices of bread, crusts removed
• 8 slices of cheese or 1 cup+ grated cheddar
• 8 slices precooked bacon
• ¼ cup butter

Instructions

1. Using a rolling pin, roll slices of bread flat.
2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
4. Serve immediately.

Source: http://www.spendwithpennies.com/