Awsm Honey Mustard Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently.

Awsm Crispy Ginger Beef

Ingredients

• 1 lb of sirloin steak, thinly sliced
• 2 eggs
• 1 carrot, chopped
• 3 onions, chopped
• 1/4 cup of fresh ginger, chopped
• 5 garlic cloves, sliced
• canola oil
• 3 tablespoons of soy sauce
• 4 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of sugar
• 3 teaspoons crushed chilli
• 3/4 cup of cornstarch
• 1/2 cup of water

Cooking Instructions

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.

Awsm Easy Fish Tacos

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

Awsm Caramel Candy

Ingredients:

• 2 cups sugar
• 1 cup brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup salted butter
• 1 1/2 teaspoons vanilla extract
• Sea Salt to garnish

Instructions:

1. Prepare a 12 by 15 inch baking pan by greasing it lightly.
2. Mix together all ingredients, except vanilla, in a medium pot. Using a candy thermometer and stirring constantly, bring mixture to 250 F (120 C), then remove from the heat. Add in vanilla extract.
3. Pour caramel into greased pan, garnish with sea salt if desired. Let cool to room temperature, then cut into squares.

Awsm Classic Chicken Salad

Ingredients:

• 2 1/2 cups cooked chicken (diced)
• 4 cooked bacon strips (cumbled)
• 8 ounces sliced water chestnuts
• 1/2 cup celery (diced)
• 1 cup green grapes (cut)
• 3/4 cup mayo or dressing
• 1 tablespoon dried parsley (diced)
• 2 teaspoons onion (diced)
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to season

Instructions:

1. Mix together the chicken, bacon, water chestnuts, celery and grapes.
2. In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.

Awsm Chocolate Cream Pie

Ingredients:

• 1 pie crust (pre-baked)
• 1 1/4 cups sugar
• 2 tablespoons flour
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large egg yolks
• 2 ounces unsweetened baking chocolate
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla

Instructions:

1. Pre bake pie shell as per recipe instructions, let cool to room temperature.
2. Beat together milk and yolks in a bowl until smooth.
3. In medium pot, mix together sugar, flour, cornstarch and salt. Slowly poor in milk mixture, and stir until smooth. Over medium heat, stir constantly until thick, and boils for a full minute.
4. Remove pot from the heat and slowly add in baking chocolate, butter and vanilla. Stir until smooth and creamy.
5. Pour mixture into the pre-baked pie crust. Press plastic wrap onto entire surface of filling (up to the edges) to prevent skin from forming, then refrigerate for at least four hours. Top with whipped cream and chocolate shavings.