Apricot Cranberry Glazed Porkchops

Ingredients:
Kosher Salt
Dried Cranberries (a couple dozen)
1 Jar of Apricot Jelly or Speadable fruit
Garlic Powder
Center cut Pork loin chops (thin cut)
Olive Oil

Directions:
1. Sprinkle each side of chops with Kosher salt and garlic powder.
2. Spread apricot jelly on one side.
3. In a non-stick pan, heat oil and sprinkled cranberries onto pan.
4. Place chops jelly side down onto the cranberries. Continue to spread the jelly on the other side of the chops.
5. Flip and then add the rest of the cranberries.
6. Cook until sauce is reduced into a glaze and chops are done.

10 Minute Spicy Kung Pao Chicken

Ingredients:
3 cups of chopped or sliced chicken (chicken thighs, breasts, or tofu can be used)
2 teaspoons of sesame oil
1 teaspoon of minced garlic
1 teaspoon of Sriracha Chili Garlic Sauce
3 tablespoons of Lee Kum Kee Vegetarian Stir Fry Sauce
3 tablespoons of Kikkoman Stir Fry Sauce

Directions:
1. In a non-stick frying pan heat up sesame oil
2. Add garlic and cook until light brown
3. Add chicken and both stir fry sauces and stir evenly
4. Add chili garlic sauce and cook until chicken is cooked thoroughly
5. More chili garlic sauce can be added if you prefer extra spicy
6. Serve over rice

Healthy Vietnamese Chicken and Shrimp Spring Rolls

Ingredients:
1 dozen uncooked shrimp (peeled and deviened)
2 chicken breasts or 3 chicken thighs
4 leaves of Romaine lettuce
Cucumber slices (sliced long ways about 3-5 inches)
5 mint leaves (remove leaves from stem)
Spring Roll wrappers
For dipping sauce: 1 small bottle of Hoisin sauce (Lee Kum Kee Panda brand recommended), 1 small bottle of Sweet Chili Sauce (Mae Ply brand recommended)

Directions:
1. Boil chicken and shrimp separately until cooked. Drain and set aside to cool.
2. After chicken and shrimp cools, slice chicken in pieces of 3-4 inches. Slice shrimp in half (not in the center but along the side). Set aside.
2. Wash romaine lettuce, cucumber slices and mint leaves. Set aside.
3. Dunk spring roll wrappers in a large bowl of water until wet and set on a plate.
4. Take 3 pieces of sliced shrimp and place on one side of the spring roll.
5. Add a few small pieces of lettuce, cucumber slices, mint leaves, and chicken.
6. Roll carefully keeping everything in place. About half way through the roll, fold edges down and finish the roll.
7. Make more rolls until ingredients are out. This should make about 6-8 rolls.
8. For sauce: mix 2 tablespoons of sweet chili sauce and 1 tablespoon of hoisin sauce. Mix thoroughly.
9. Dip and enjoy!

Sweet & Creamy Tropical Fruit Cocktail Desert

Ingredients:
1 20 oz can of Jackfruit in syrup
1 20 oz can of lychees in syrup
1 20 oz can of coconut jelly in syrup
3-4 tablespoons of tapioca powder (often found next to section with flour)
1 small can of sliced chestnuts (I believe it is 227g)
Red food coloring
1 carton of half and half
1 carton of non-fat milk

Directions:
1. Strain jackfruit, lycheese and coconut jelly, but saving and pouring the syrup in a large bowl (like a glass salad or cocktail bowl).
2. Chop jackfruit and lychees into bite-size pieces and add fruit to the large bowl of syrup.
3. Add cream and milk into fruit/syrup bowl to a desired taste. I use about 4 cups of cream and 5 cups of milk. Set aside.

(This part below can be optional)

4. Strain sliced chestnuts (dumping the water).
5. Chop chestnuts into very small bite-size pieces and place in a bowl. Pat the chestnuts dry with napkins.
6. Add about 4 drops of red food coloring (a little goes a long way) and coat until chestnuts are evenly red.
7. Add about 3 tablespoons of tapioca powder until chestnuts are evenly and generously covered in the powder. (add more if needed)
8. In a small pot, boil water.
9. Pour the chestnuts into the boiling water and cook for 10 minutes.
10. Remove pot from stove and strain chestnuts just to remove the water.
11. Add the tapioca covered chestnuts and add to fruit/syrup/milk bowl. Stir with a spoon to separate the tapioca covered chestnuts. (These are to mimic pomegranate seeds)

12. Chill and serve.

Vietnamese Style Oxtail Soup

Ingredients:
1 tray of oxtail soup (typically with about 8-12 pieces)
2 Chayote squashes peeled and chunked
2 Daikons peeled and chunked
2 Carrots peeled and chunked
1 can of chicken broth
Salt or fish sauce (seasoned to the taste)

Directions:
1. Boil 1 can of chicken broth and 2 cups of water in a large pot
2. Add oxtail and lower heat to a simmer (add water if needed to cover oxtails)
3. Allow pot to simmer with lid closed until oxtail is SOFT (this will take at least 2 hours)
4. After 1.5 hours of simmering the oxtails, add the vegetables and close the lid (continuing the simmering process).
5. After meats and vegetables are soft, season with salt or fish sauce to taste.