Awsm Spicy Chicken Spring Rolls

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Awsm Thai Beef Salad

Ingredients

• 1 lb of beef fillet, thinly sliced
• 1 tablespoon of lime juice
• 1 tablespoon of fish sauce
• 1 garlic clove, crushed
• 1 tablespoon of fresh ginger, chopped
• 1 small cucumber
• 1 small red chilli, chopped
• 8 oz of mixed salad leaves
• 1 tablespoon of thai sweet chilli sauce

Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl.  Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Awsm BBQ Grilled Shrimp

Ingredients:

• 2 1/2 tablespoons extra virgin olive oil
• 1/4 cup butter (melted)
• 1 1/2 freshly squeezed lemons
• 3 tablespoons Dijon
• 1/2 cup basil leaves (chopped)
• 3 cloves garlic (chopped)
• salt and white pepper to taste
• 3 pounds prepared shrimp

Instructions:

1. Combine oil with the melted butter in a marinating dish. Add in the fresh lemon juice, mustard, basil, and garlic, and seasoning. Place shrimp in the dish and coat with marinade. Refrigerate covered for about an hour.
2. Place shrimp on skewers and cook on a preheated grill, about five minutes, rotating half way through.

Awsm Spicy Chicken Wings

Ingredients:

• 1/2 cup and 1 tsp. soy sauce, divided
• 1/2 cup Italian dressing
• 3 lbs. prepared chicken wings
• 1/4 cup butter
• 1/4 cup hot sauce

Instructions:

1. Prepare chicken wings by cutting at the joint, and removing the tips of the wings.
2. In a ziploc bag, mix together the half cup soy sauce, salad dressing, and prepared wings. Seal the bag and let chill at least five hours, or leave to marinate overnight. Heat the grill to medium.
3. Melt the butter in a saucepan, then add in the remaining soy sauce and the hot pepper sauce to taste. Remove from heat and set aside.
4. Let marinated chicken wings dry on a paper towel, then cook them until browned, turning frequently. About half an hour.
5. Glaze the wings in the butter sauce; toss to coat.

Awsm Thai Chicken Curry

Ingredients

• 1 chicken breast cut into bite sized chunks (roughly 400g)
• 100g fresh vegetables of your choice
• 400ml tinned coconut milk
• 50g green Thai curry paste
• 1 tablespoon sunflower oil
• 1/2 teaspoon kaffir lime leaf puree
• a handful of fresh basil leaves

For the jasmine rice

• 200g Thai jasmine or fragrant rice
• 25g unsalted butter
• a pinch of sea salt

Cooking instructions

First, make the jasmine rice.Place the rice into a large pan that has a tight fitting lid. Add 375ml of cold water and also add the butter and the salt. Bring it to the boil and then turn down the heat to a simmer. Cook over a low heat, keeping it covered, for about 20 minutes or until the rice has absorbed all of the liquid. You may need to add a little more liquid if the rice isn’t quite tender.

Whilst the rice is simmering, pour the coconut milk into a saucepan and bring it near to the boil. Remove the pan from the heat and stir in the thai curry paste, then put it to one side.

Pour the oil into a large frying pan or a wok if you have one. Stir-fry the chicken pieces over a high heat or until golden brown, this should take about 2 minutes.

Pour the warm, spiced coconut milk over the fried chicken and also add the kaffir lime leaf puree and fish sauce. Add any vegetables at this stage. Stir and then let simmer for about 12 minutes or until everything is well cooked.

Remove the rice from the heat and let it sit for 5 minutes. Make sure to fluff it up with a fork prior to serving. Sprinkle the basil over the curry and serve it with a small bowl of rice on the side.

Awsm Sausage Pasta

Ingredients

• 3/4 pound pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup grated Parmesan cheese
• 
  
• Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Awsm Mediterranean Pasta

Ingredients

• 1 (8 ounce) package linguine pasta
• 3 slices bacon
• 1 pound boneless chicken breast half, cooked and diced
• salt to taste
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1/4 teaspoon dried rosemary
• 1/3 cup crumbled feta cheese
• 2/3 cup pitted black olives
• 1 (6 ounce) can artichoke hearts, drained

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.