Crispy Cone with Spicy Cashew Chicken
Wrappers:
12 Wonton Wrappers (I used 30 for this size recipe and still had some mix leftover for nacho chips mmmm)
Cut them like a tree skirt and paint with olive oil, wrap oily side around the end of a paper cone cup, paint outside of wrapper with oil, and bake cups at 350 for about 8-10 minutes (until golden), let cool a few minutes, then slide cones off the cups.
Chicken Filling:
1 Chicken Breast, cooked & diced
1 Tbsp lime juice
1Tbsp grated ginger
1 Tbsp sweet chilli sauce
1 cup Grape Seed Oil (I found this to be a bit much - I used 1/4 cup of this)
1 tsp soya sauce
1 tsp rice vinegar
2 cup Field mix greens (but we used regular romaine lettuce)
1/2 cup cashews or macadamia nuts
1/2 cup fresh mango
1/4 cup cilantro chopped
1 bunch chives or 2 green onions sliced
sea salt to taste – oops I left this out
1. Prepare cones ahead of time and fill last minute
2. Prepare and combine ingredients at last minute to perserve freshness and eye appeal.
3. Substitutions can be made like shrimp, lobster, tuna and duck
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Spicy Mango Salsa
We have made this using jalapeno peppers – not too hot, but Saturday
night it was a thai chili pepper I got at Pete’s. I have yet to find
a serrano pepper.
2 cups diced fresh mango (we used 1 mango)
2 cups fresh peaches, pitted and chopped ( we used 2 lunch-size cans
of diced peaches minus the liquid)
2 cloves garlic, minced (we garlic pressed)
2 tbsp chopped fresh ginger root (grated) (or you can use cilantro)
1/4 cup chopped fresh basil (we used maybe a teaspoon of dried)
2 serrano chile peppers, diced (thai or jalapeno or whatever)
1/4 cup fresh lime juice (or lemon juice from the bottle works)
Mix together in a bowl. add chiles and lime juice to taste. allow to
chill 2 hours before serving.
It’s especially good with:
Alaska Salmon Bake with Pecan Crunch Coating
Mix in a small bowl:
3 tbsp dijon mustard
3 tbsp butter, melted
5 teaspoons honey
Use this mix to brush onto your salmon
Mix in another bowl:
1/2 c bread crumbs (Sobey’s bakery sells them and they freeze)
1/2 c chopped pecans
3 tsp chopped fresh parsley
use this to sprinkle on top of the salmon after it’s coated in honey mix
Preheat 400F, put salmon on lightly greased baking sheet (use tinfoil
to make cleanup easier), brush with honey mixture, top with crumb
mixture. Bake for 10mins per inch of thickness, or until cooked.
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MAPLE CURRY PASTA
Servings: 4
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream (I used whipping cream)
2 1/2 tablespoons hot curry paste or curry powder
Directions:
1. Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
2. Stir in curry paste/powder and cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
3. Serve over rice or pasta.
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Thai Stir-fry Sauce
2 tbsp of:
peanut butter
vinegar
oyster sauce (or soy sauce)
amounts as you like – I just throw them in, and usually a lot more than it says – I usually put in a clove or two of garlic, and I grate up some fresh ginger:
1/8 tsp ginger
1tsp garlic (or garlic powder)
1/8 tsp spicy pepper (I use cayenne)
Stir it up, it’s pretty thick but it melts into the stir fry and is soooo delicious 
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Fish n’ Chips (From Everyday with Rachel Ray Magazine)
This recipe was for 4 servings: 4 6-8oz fish fillets and 1.5lbs of potatoes
fish coating:
1/2 cup cornmeal
1/4 cup flour
1/4 cup grated parmigiano-reggiano cheese
grated peel of 1 lemon
for the potatoes:
3tbsp olive oil
6 cloves garlic
2 tbsp rosemary
salt and pepper
The sauce:
4 plum tomatoes, seeded and chopped
1/3 c chopped flat-leaf parsley ( I didn’t have any of this)
4 scallions, finely chopped
juice of 1 lemon
Preheat oven to 500. Toss potatoes with mixture and place on baking sheet. Bake 20-25 minutes until golden
In a large skillet, heat 1/4 c of olive oil (4 turns of the pan whatever that means) over medium-high heat.
Put fish coating mixture on a plate. Season fish with salt and pepper (oops I forgot to to that), then coat evenly with the cornmeal mixture. Fry in the skilet, turning once, until golden brown, about 7 minutes total.
In a medium bowl, toss sauce mixture together with a drizzle of olive oil. Season with salt and pepper.
Top the fish with the sauce and serve with the potatoes.