8 ounces skinless, boneless chicken breasts
1 tbsp plus 1 1/2 tsp taco seasoning mix
1 tsp olive oil
3/4 cup sour cream
1 4 oz can chopped and drained green chiles
1/4 cup red onion, minced
1 8 oz bag baked tortilla chips
4 ounces shredded Cheddar cheese
1/2 cup tomato, chopped
1/4 cup sliced green or black olives
2 tbsp fresh cilantro, chopped

Poach the chicken: Pour 2 cups of water in a saucepan. Bring it to a boil, then immediately turn the heat down to low and carefully place the chicken in the water, making sure they are in the water. Loosely cover the saucepan and simmer over very low heat for 10 minutes, or until chicken is not pink in the center. Remove chicken from saucepan and allow to cool, then shred the chicken into small pieces using two forks.

In a bowl, mix together taco seasoning mix and the oil until you have a smooth paste, then stir in the sour cream.
Add green chiles, onion, and shredded chicken, tossing lightly to combine.
Preheat broiler. Arrange tortilla chips on a broiler proof pan and spoon the chicken mixture over evenly, then sprinkle the Cheddar cheese over the top.
Put broiler pan 4 to 5 inches under the broiler heat and broil for 2 to 3 minutes or until the Cheddar cheese melts and chicken mixture gets hot.
Sprinkle the tomato, cilantro, and olives on top and serve immediately.
Serves 12.

photo credit: eyeliam

Serves 10

Ingredients:

10 popsicle sticks
10 dessert apples, scrubbed and stalks removed
2 cups light brown sugar
1 tbsp white wine vinegar
3.5 tbsp butter
3 tbsp maple syrup

Instructions:
Insert a popsicle stick in the stalk end of each apple.

Meanwhile, place the brown sugar in a saucepan with about ½ cup water. Gently heat and stir until sugar has dissolved. Bring to a slow boil, then add the vinegar, butter and syrup. Boil for at least 10-12 minutes (without stirring) until the mixture gets hard (hard-crack stage). Then dip the apples into the caramel until well coated and decorate with the sprinkles.

Allow to cool slightly before enjoying this delicious treat.

This makes a great Halloween Party treat.

Bring a double boiler bottom filled with water (or saucepan) to a boil, then remove from heat.
In double boiler top (or bowl that fits inside saucepan) put the chocolate chips and heavy cream and start stirring immediately, continuing to stir until mixture is smooth and melted totally.
Remove the pot from the hot water and add pecan halves, stirring until coated.
Cover a baking sheet with parchment paper.
Using a slotted spoon, scoop the pecans out of the pan and place them carefully on the baking sheet, separating them as you go into a single layer.
Place the pecans in the refrigerator for about 8 to 10 minutes to help the chocolate harden faster.
These won’t be as hard-coated as they would be without using the cream, but ganache (the cream and chocolate mix) is supposed to be softer. The cream also makes the semi-sweet chocolate less bitter.
Keep covered and refrigerated for best results.

(In case you aren’t sure what durian fruit is, it’s pictured above!)

1 cup sticky rice
1 1/2 cup fresh coconut milk, divided
1 cup mashed durian fruit
1 to 2 Tbsp sugar (to taste)

Rinse the sticky rice in fresh water and drain in sieve or colander.
Put sticky rice and 1 cup of coconut milk in a saucepan over high heat, bring to a boil, then turn to low and simmer for 45 minutes.
In a bowl put the durian fruit and add about 1 to 2 Tbsp of sugar to taste and mix well.
Divide the rice between two serving bowls.
Spoon the durian mixture over the steamed rice dividing evenly between the two bowls.
Pour half the remaining fresh coconut milk into each serving bowl.
This is a Laotian dessert that will be well received by anyone with a sweet tooth.
Serves 2 and can be doubled, tripled, etc.

photo credit: pat00139

4 oz butter
4 oz brown sugar
4 oz rolled oats
4 oz desiccated coconut

Instructions:
Preheat oven to 350° Fahrenheit.

In a saucepan, melt the butter and stir in the sugar until melted. Add the oats and coconut and stir until well combined.

Press the mixture into a lightly greased tin and bake in the oven for 30 – 35 minutes.

This makes a delicious lunchbox treat for your children.

1 ½ cups cooked rice
1 ½ cups milk
1/3 cup sugar
1 tsp vanilla extract
1/3 cup cranberries
1 tbsp butter
2 tbsp cocoa powder (ideally unsweetened)

Instructions:
Use a double boiler for this recipe.

Bring some water to a boil in the bottom part of the double boiler, then reduce the heat and simmer. Place the cooked rice, vanilla extract, cranberries, butter, sugar and cocoa into the top pan of the double boiler and stir well. Cook for about 20 – 25 minutes or until creamy and thick. Stir occasionally.

1 lb dried apricots, pre-soaked in water
1 ½ oz brown sugar
4 oz ground almonds
4 oz sugar
6 medium apples, peeled and sliced
4 oz butter, room temperature
2 large eggs

Instructions:
Preheat oven to 350° Fahrenheit.

In a small saucepan, cook dried apricots in some water until soft.

Place sliced apples and cooked apricots into a shallow ovenproof dish and sprinkle with brown sugar. Mix well.

Meanwhile, in a medium-size bowl, mix the sugar and butter until light and fluffy. Add the eggs and beat until well combined, then fold in the ground almonds. Spread this mixture over the fruit and bake in the oven for about 45minutes to 1hour.

Eat hot with vanilla ice-cream.

2 cups watermelon balls
2 cups cantaloupe balls
1 bunch fresh mint, chopped
1/4 cup lemon juice
1/4 cup simple syrup (see recipe below)
1/8 teaspoon amaretto

To make simple syrup:
In a saucepan, combine 1/2 cup water with 1 cup sugar. Put over medium heat and bring to a boil, immediately reduce heat to simmer and cool at a slow simmer for about 5 minutes or until the sugar dissolves. Let syrup cool. (Store the remaining syrup in an airtight container in refrigerator for another use.) This makes 1 cup of simple syrup.

To make salad:
Put melon balls in a large bowl.
In a blender, put mint, lemon juice, simple syrup, and amaretto, blend on high until mixture is smooth.
Pour this dressing over the melon and toss to combine.
Serve in salad bowls with a sprig of mint.

photo credit: jeffreyw

photo credit: Big C Harvey

8 bamboo skewers, soaked in water for at least 4 hours
4 ripe bananas, unpeeled, ends cut off, cut into 2-inch chunks, with 1 lengthwise slice in each peel
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado (raw) sugar
1/2 lemon zested and juiced

Put the fruit on the skewers, alternating between the banana and pineapple chunks, and set aside.
In a saucepan, put the sugar and place over medium-high heat; cook stirring with a wooden spoon until the sugar turns into liquid, about 3 to 4 minutes. Continue stirring and add the lemon zest and juice. Set aside.
Set your grill to medium-high heat.
Brush the skewered banana and pineapple with the glaze and put skewers on grill.
Cook for 2 to 3 minutes, roll and cook 2 to 3 minutes, repeating until fruit is lightly browned on all sides.
Remove from grill and when cooled enough to handle, remove banana peels, then brush again with remaining glaze and serve.

photo credit: ralph and jenny

Yields 6

Ingredients:
2 cups strawberries, washed and hulled
1 banana
1 cup vanilla yogurt
½ cup milk
1 tbsp honey

Instructions:
Place all ingredients in a blender and process until smooth. Pour into the popsicle molds and freeze until firm.

This makes a delicious and healthy summertime treat!