Grilled Shrimp with Mango Sauce and Coconut Rice

For shrimp

• 1 pound shrimp, peeled and deveined
• Mixture of spices: cumin, paprika, onion powder, chili powder, garlic powder, dried oregano
• Lime juice
• Olive oil
• 2 cloves garlic, chopped
• salt and pepper to taste

For Mango Dipping Sauce

• 1/2 cup mayonnaise
• 1/2 mango cubed about 1/2 cup to 3/4 cup
• 1 tbsp honey
• 1 tbsp siracha
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/4 cup cilantro

For coconut rice:

• 2 c jasmine or basmati rice
• 1 can coconut milk
• 1.5 c of water
• Salt to taste

1. Marinate shrimp in all shrimp ingredients for an hour.  Then thread onto skewers and grill.

2. Combine all sauce ingredients in a food processor and pulse until smooth.

3. Combine all rice ingredients in a sauce pan.  Bring to a boil, then decrease heat to a simmer, cover, and cook.

4. Serve shrimp over rice with dipping sauce on side.

Mongolian Beef

• 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch, plus 1/4 cup
• 1/3 cup vegetable oil, for frying the beef
• 1/2 teaspoon minced ginger
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup chicken stock
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• 2 green onions, cut into 1-inch long slices on the diagonal

1. Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.
2. Heat ⅓ cup oil in the wok or skillet over high heat. Spread the flank steak pieces evenly in the wok, and let sear for 1 about minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. The beef should be seared with a crusty coating.
3. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and some cayenne if you want some heat. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
4. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon. Add the beef and green onions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
5. Plate and serve with steamed rice.

Mini chicken pot pies

• 1 rotisserie chicken or chopped cooked chicken breast
• 1/2 cup carrots chopped*
• 1/2 cup celery chopped*
• 1/2 cup yellow onion chopped
• 1/2 cup mushrooms chopped
• 3 Tbsp butter
• 3 Tbsp Flour
• 1 cup chicken broth
• 1/3 cup Milk
• salt & pepper
• 1 package of Grand biscuits

* can also use frozen mixed vegetables to replace fresh celery and carrots

1. Preheat oven to 375 F.  In a saute pan, melt 3 T. butter. Add carrots, celery and onion. Salt & pepper to taste. Cook until onion is clear.
2. Add flour to vegetable mixture and whisk together for 1 minute.  Slowly add chicken broth and milk and stir together until boiling.  Season with salt and pepper.  Add chicken and mix in.
3. Roll out each biscuit and use it to line the inside of muffin tins or ramekins.  Then spoon vegetable and chicken mixture into each.  
4. Cook in oven for approximately 15 minutes or until biscuits are golden brown.

Crunchy Thai Peanut Quinoa Salad

• For chicken:
• 2-3 chicken breasts
• Marinade: soy sauce, ginger, lime juice, brown sugar 
• For salad:
• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
• For peanut sauce:
• ¼ cup smooth peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

1. Cook the quinoa, then uncover the pot and fluff the quinoa with a fork. Set it aside to cool. 
2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth. Add the remaining ingredients and whisk until smooth (add water if needed to make it looser)
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce.  Divide into individual bowls and garnish with peanuts.