Indian Chicken Mango Curry

Ingredients:

2 medium mangoes, peeled and sliced, divided

1 can coconut milk (10 ounce)

4 tsp vegetable oil

4 tsp Spicy Curry Paste

14 ounces Boneless Chicken Breasts - cut into cubes

4 medium Shallots, Sliced

1 large English Cucumber, Seeded and Sliced

Directions:

1. Place half of mango slices into blender with the coconut milk.

2. Blend until smooth and reserve for later.

3. Heat oil in frying pan over medium heat.

4. Stir in curry paste and cook until fragrant, about 1 minute.

5. Add chicken and shallot. Cook until chicken is done and shallots are soft, about 5 minutes.

6. Pour in mango puree and cook until heated through.

7. Stir in remaining mango slices and cucumbers and serve.

**I only use enough oil so the chicken won't stick. I used curry powder because I didn't have curry paste and it turned out great! I just added the curry powder to taste. I also added some chili powder to make it a little spicy. For the mango, I used the Filipino mangoes.

Chicken Breasts with Balsamic Vinegar and Garlic

Ingredients:
4 Chicken Breasts
Black Pepper
3/4 lbs Fresh Mushrooms, Sliced
6 Cloves Garlic
1/4 cub Balsamic Vinegar
3/4 cub Chicken Broth
1 Bay Leaf
1/4 tsp dried Thyme
1 TBS butter

Directions:
1. Brine chicken for about an 1 to 1 1/2 hours. Drain and add pepper to taste.
2. Saute chicken on one side until it is nicely brown.
3. Add garlic. Turn chicken breasts over and add mushrooms.
4. Stir the mushrooms and cook for about 3 minutes.
5. Add vinegar, broth, bay leaf, and thyme.
6. Cover and simmer for about 10 minutes, turning occassionally.
7. Remove chicken and cover with tin foil.
8. Continue simmering mushrooms uncovered for 10 minutes.
9. Add butter and discard bay leaf.

**I only used salt and sugar for my brine. I didn't use a full TBS of butter and used dried tarragon instead of thyme.

Herb Roasted Pork with Sweet Tangy Sauce

Ingredients:
Sauce:
1/2 cup Sugar
1 Tbsp Cornstarch
1/4 cup Vinegar
1/4 cup Water
2 Tbsp Soy Sauce

Pork:
1 tsp Rubbed or Ground Sage
1/2 tsp Salt
1/4 tsp Pepper
1 clove Garlic, crushed
1 (5 lbs) boneless pork loin

Directions:
1. In a bowl, combine sage, salt, pepper and garlic.
2. Rub all over pork loin and place on uncovered roasting pan.
3. Preheat oven to 325 degrees.
4. Roast meat until thermometer reaches 150 degress (about 3 hours).
5. In sauce pan, mix sauce ingredients together.
6. Heat, stirring occasionally, until sauce thickens.
7. Brush roast with glaze 3 to 4 times during the last 30 minutes of cooking.
8. Pour remaining glaze over roast and serve

**I did not brush the glaze on the roast. I used it as a dipping sauce and it was very good. I also cooked the roast on high at 425 degrees for 15 minutes. Afterwards, I wrapped the meat in tin foil and then cooked it at 325 degress until it was done. Then, I let it sit for about 15 minutes before I cut into it.

Spring/Summer Rolls and Peanut Sauce

Ingredients:
Summer Rolls:
1 Apple, sliced into strips
Rice Vermicelli Noodles
Shredded Carrots
Romaine Lettuce (Just the leafy parts)
Rice Paper Wrapper
Meat

Peanut Sauce:
1/2 cup Creamy Peanut Butter
1 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 small Garlic Clove, mashed to paste (optional)
1 tsp Chili-Garlic paste
1 Tbsp Sesame Oil
Juice of 1 lime
1/4 cup Water

Directions:

1. Combine all sauce ingredients in a mixing bowl and stir until well combined, adding water to thin sauce if necessary.
2. Place one rice wrapper and in a bowl of warm water for 3-5 seconds. Rice wrapper will become soft. Do not over soak.
3. Remove rice paper and lay flat on a plate.
4. On top 1/3 side closest to you, place a small piece of lettuce on the bottom.
5. Place remaining ingredients on top of lettuce.
6. Carefully roll up spring roll 1/3 of the way, then fold in the sides and finish rolling the spring roll.
7. Serve with the peaunut sauce.

**In general, you can use any type of meat. Just don't put too much in the roll. You can also use whatever vegetables you want. For the sauce, you can also use sweet chili sauce. When I make the peanut sauce, I also cut back on the amount of hoisin sauce. But you can play around with the amounts to make it taste the way you want.

Sticky Rice and Mango Dessert

Ingredients:
1 cup Coconut Milk
1/4 to 1/2 cup Sugar
3 cups cooked sticky rice (1 cup uncooked sticky rice)
1 ripe Filipino Mango

Directions:
1. Soak rice in water for 20 minutes to an hour.
2. Cook rice in pot until it is done. Add water and stir frequently.
3. When rice is done, remove from heat and cover.
4. In another pot, over medium heat, cook coconut milk and sugar until sugar dissolves.
5. Add cooked sticky rice and cook until rice absorbs the liquid.
6. Remove from heat and cool to room temperature.
7. Slice mango into pieces.
8. Place some rice on plate and top with sliced mango pieces.
9. Poor some coconut milk on top.

**I didn't use as much sugar, but if you want it to be sweeter, add more sugar. I also used a little bit of brown sugar.

Ice Cream Jelly Roll

Ingredients:
1/2 cup all-purpose flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
powder sugar
1/2 cup jelly or jam

Directions:
1. Combine flour and baking powder. Set aside.
2. In mixing bowl, beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or till thick and lemon colored.
3. Gradually add 1/3 cup sugar. Beat on high speed till sugar is nearly dissolved. Wash beaters.
4. In another mixing bolw, beat eg whites on medium speed till soft peaks form.
5. Gradually add 1/2 cup sugar. Beat till stiff peaks form.
6. Fold yolk mixture into beaten egg whites.
7. Sprinkle flour mixture over egg mixture. Fold in gently just till combined.
8. Spread batter evenly into a greased and floured 15X10X1 inch jelly-roll pan.
9. Bake in oven at 375 degrees Fahrenheit for 12-15 minutes or till cake springs back when lightly touched near center.
10. Immediately loosen edges of cake from pan and turn cake onto clean towel sprinkled with powdered sugar.
11. Roll up towel and cake, starting from one of the cake's short sides.
12. Cool on rack. Unroll cake. Remove towel.
13. Spread cake with jelly or jam to within 1 inch of edges.
14. Roll up cake.

For Chocolate Cake Roll: Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 tsp baking soda to flour.

For Pumpkin Cake Roll: Prepare as above, except add 2 tsp pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture.

**I like to replace the jelly/jam with ice cream. I buy a 1/2 gallon of ice-cream and let it soften. Cut the ice-cream into slices and lay it on the cooled cake. Roll it back up and wrap it in plastic wrap and then in aluminum foil. Then I place it in the freezer so it won't melt.

Chicken Lo Mein

Ingredients:
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

Directions:
1. Cook spaghetti in large saucepan as directed on package. When it is done, drain the spaghetti.
2. While spaghetti is cooking, heat dressing in large nonstick skillet on medium-high heat.
3. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
5. Add chicken mixture, soy sauce, and spaghetti. Mix well.
6. Spoon onto serving platter; sprinkle with cilantro and peanuts.

**I didn't include the cilantro and I used fresh bell peppers and onions. Also, instead of spaghetti, we did try it with rice. I thought it was really good.