Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.

Ingredients

• ½ Avocado
• ¼ Cup Mayonnaise – Don’t use the low-fat unless needed. It will change the flavor.
• ¼ Cup Sour Cream
• 1 Tbsp Buttermilk
• 1½ tsp White Vinegar
• 1/8 tsp Salt
• 1/8 tsp Dried Parsley
• 1/8 tsp Onion Powder
• Dash Dill Weed
• Dash Garlic Powder
• Dash Ground Black Pepper
• 2 Tbsp Tomato – Chopped
• 1 Tbsp Onion – Chopped

Directions

1. Place the avocado in a bowl and mash with a fork until it’s smooth. Some small lumps are ok and add to the flavor.
2. Add in the rest of the ingredients EXCEPT the chopped tomato and onion.
3. Stir until everything is mixed well.
4. Place in a small serving bowl and top with the chopped tomato and onion.

A wonderful smokey chicken flavor with black beans, corn and a bit of spinach all with creamy melted jalapeno jack cheese. Chili’s serves this with a creamy avocado ranch dipping sauce.  It’s probably going to take you a bit longer to prepare these then you think, but it’s certainly worth the effort.  Make sure you leave plenty of time in your schedule to pre-freeze your egg  rolls before you fry them up.  Oh, and if you’re watching your fat intake, you can back these in the oven.  I just coat them with a few shots of cooking spray.  Of course, the most authentic are when you indulge in the pleasure of frying them.

Ingredients

• 1 Chicken Breast (just one half of a full chicken breast pair)
• 1 Tbsp Vegatable Oil
• 2 Tbsp Red Bell Pepper – Minced as small as you can go
• 2 Tbsp Green Onion – Minced as small as you can go
• 1/3 Cup Corn – I prefer the frozen corn
• ¼ Black Beans – Rinsed canned beans work well
• 2 Tbsp Cooked Spinach – Frozen works perfectly
• 2 Tbsp Diced Jalapenos – Fresh or canned
• ½ Tbsp Parsley – Fresh minced
• ½ tsp Cumin
• ½ tsp Chili Powder
• ¼ tsp Salt
• 1 Dash Cayenne Pepper – Be careful, a dash goes a long way
• ¾ Cup Pepper Jack Cheese – Shredded
• 5 Flour Tortillas – The 6-7″ ones work well.

Directions

1. Preheat your grill as hot as possible
2. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking
3. Set the chicken aside to cool at room temperature and then dice into very small cubes. You don’t want them to be took big.
4. Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender.  Don’t overcook them.
5. Add the diced chicken, corn, beans, spinach, jalapeno’s, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.
6. Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture.  Stir in until evenly distributed and melting.
7. Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds.  This is to steam and make them pliable.
8. Place 1/5 of the chicken mixture onto the lower 1/3 of the the tortilla, centered from side-to-side.
9. Fold in the sides of the tortilla and then roll up as tight as possible.  Weave a toothpick through the loose flap and place seam-side down on a plate.
10. Continue with the remaining tortillas and chicken mixture.
11. Cover the eggrolls with plastic wrap and place in the refridgerator for several hours.  If you can leave them overnight.
12. Deep fry the eggrolls at 375° for 6-7 minutes or until golden brown.
13. Drain on a wire rack or paper towel and cut at a slight diagonal angle before arrange on plate with the a small bowl of the avocado dipping sauce in the middle.

If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal.  Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie.  There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.

This is served with their outstanding remoulade sauce.  You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find.  Try with your seafood creation and you’ll be hooked.

Jennifer pointed out (comments below) this is also served with Outback Bushman’s Bread toasted with garlic butter.  This IS a very important and tasty addition.  Make a loaf of the Bushman’s Bread and slice it to your favorite thickness.  Spread some garlic butter on one side and toast in the broiler until golden.  Serve the shrimp on the toast.

Recipe

• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper
• 1 dash ground allspice
• 6 large shrimp, thawed if frozen
• fresh lemon juice
• 1 tablespoon butter, melted
• minced fresh parsley

Directions

These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole marmalade.

I would recommend using the largest shrimp possible, but don’t hesitate to make them with whatever is available (other than tiny bay shrimp).  If you have some friends who don’t like shrimp or seafood, try this with tender chicken breast cutlets and they’ll be very impressed.

Ingredients

• 1 cup flat beer
• 1 cup self-rising flour
• 2 cups sweetened coconut flakes (7 ounces)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 12 jumbo shrimp
• Vegetable oil for frying
• Paprika

Marmalade Sauce

• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole grain mustard seed)
• 1 teaspoon prepared horseradish
• Dash salt

Directions

1. Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium bowl.
2. Mix this completely with a wire whisk or electric mixer.
3. Cover and refrigerate for at least 1 hour.
4. Prepare the Creole marmalade sauce by combing the orange marmalade, mustard, horseradish and salt in a small bowl.
5. Mix thoroughly, cover and refrigerate at least 1 hour to allow all the flavors to come together.
6. If your shrimp need to be de-viened or shelled, do that now, leaving a bit of shell on the tail as a handle.
7. Preheat the oil in a deep pot of fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.
8. Place the remaining coconut in a shallow bowl.
9. Completely dry the shrimp before battering.  If your shrimp is not completely dry, the batter will not stick properly.
10. Sprinkle shrimp with a light dusting of paprika.
11. One at a time, dip the shrimp into the batter.  Make sure it’s thoroughly coated other than the tail.
12. Place the battered shrimp into the coconut and lightly roll it around to completely cover it in coconut.
13. Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice golden brown.  You’ll need to turn them once or twice during the process.
14. Drain the shrimp on a paper towel.
15. Server with a small bowl of Creole marmalade sauce.

This is served with Thai chicken satays, julienne carrots, sesame bean sprouts, coconut curry noodles, Thai marinaded cucumbers and butter lettuce leaves to wrap it all up.  Include with this three different Thai sauces for dipping.  Peanut, sweet red chili and the tangy tamarind cashew sauce.

The best top secret restaurant recipes for each item and the sauces are all included.  Feel free to do some experimenting with other ingredients and sauces.

Ingredients

• 6-8 Butter Lettuce Leaves
• 2 red cabbage leaves – cut in half vertically
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Sesame Bean Sprouts (recipe below)
• Thai Coconut Curry Noodles (recipe below)
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Tamarind Cashew Dipping Sauce (recipe below)
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce (recipe below)

Directions

1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on a larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
5. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
6. Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic – minced
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions – cut into 1″ pieces
• 8 Bamboo skewers (10-12 inches)

Directions

1. Cut chicken into 3/4″ strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces.
7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

• 1½ cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Directions

1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients.
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

• 12 oz fresh egg noodles
• 1 tbsp minced garlic cloves
• 1 tbsp red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 1 tbsp fish sauce
• 1 tbsp lime juice

Directions

1. Place the noodles in hot water, seperating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. Continue to simmer for approximately 2 minutes.
7. Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• 1/4 cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved – minced
• 2 green onions – chopped
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• 1/2 tsp tamarind pulp
• 1/2 tsp toasted sesame seeds

Directions

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 cup hot water
• 2 tbsp sugar
• 1 lime – juiced
• 1 tsp garlic – minced
• 1 tsp red chili paste

Directions

1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
2. Puree until smooth.
3. Pour into bowls and serve.

A light and cripsy flat bread with a nice chunky tomato mixture, topped with mozzarella and Parmesan cheeses.  It’s reminds me of a very fresh and natural tasting pizza.

This is a great light snack you can enjoy on the patio with a crisp white wine such as Pinot Grigio.  Make a little extra and it could pass as a light main course served with a cool salad.

Ok, time to make this wonderful dish:

RECIPE

• 8 Roma or plum tomatoes, diced
• 3 garlic cloves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 medium fresh basil leaves, stemmed and shopped (about 1/2 cup)
• 7 tbsp extra virgin olive oil, divided
• 11 oz container of refrigerated thin crust pizza dough
• 1 garlic clove
• 3/4 cup mayonnaise
• 1/2 tsp garlic powder
• 2 cups shredded mozzarella cheese
• 1/4 grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350°F
2. Dice tomatoes into small pieces and transfer to a mixing bowl.
3. Add chopped garlic, salt, pepper, 1/2 of the chopped basil (about 1/4 cup), and 4 Tbsp of extra virgin olive oil.
4. Set aside and allow the mixture to marinate for 10 minutes
5. Flatten pizza dough into a rectangle pan as indicated on the package, making sure you take the dough to the edge of the pan.
6. Drizzle the dough with extra virgin olive oil and brush it over the surface.
7. Bake the dough in the oven at 350°F for 10 minutes on center race.
8. Remove from the oven and allow to cool slightly, about 2 minutes.
9. Cut the garlic clove in half and rub, cut side down, on to the surface of the bread. The warmth of the bread will help extract the garlic flavor.
10. Allow the bread to cool completely, about 10 additional minutes.
11. Increase the oven temperature to 450°F.
12. Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread.
13. Top with shredded mozzarella to evenly cover the surface.
14. Drain the Caprese mixture, as the salt will have extracted water from the tomatoes, and spread it evenly over the bread.
15. Sprinkle with grated Parmesan cheese.
16. Return to the oven for 5-7 more minutes until golden, crisp and bubbly.
17. Garnish with the remaining chopped basil

Serve immediately.