Grilled Chilli Lime Chicken Fajita Salad

INGREDIENTS

Marinade/Dressing:

• 3 tablespoons olive oil
• 100ml (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro/coriander
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chilli flakes (adjust to your preference of spice)
• ½ teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• ½ yellow capsicum/bell pepper, deseeded and sliced
• ½ red capsicum/bell pepper, deseeded and sliced
• ½ an onion, sliced
• 5 cups cos lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra coriander leaves to garnish
• Sour cream (optional) to serve

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

Mint Fudge Stuffed Brownies

INGREDIENTS

Brownies

• 1 cup butter, cubed
• 1¼ cups semi-sweet chocolate chips
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 4 eggs, whisked
• 1¼ cups flour

Mint Fudge

• 2½ cups white chocolate chips
• 1 cup sweetened condensed milk
• 1½ teaspoons peppermint extract
• 6 drops green food coloring (optional)

Topping

• 1 cup Andes Mints, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 9x13 pan with foil and coat with nonstick spray.

Brownies

1. Fill a sauce pot with 2 inches of water. Place a heat safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer. Place the butter and chocolate in the bowl, stirring frequently until melted. Remove immediately from the heat and stir in the cocoa powder, both sugars, vanilla, salt and eggs until smooth and combined.
2. Finally stir in the flour. Set the batter aside.

Mint Fudge

1. In a separate bowl heat the white chocolate and condensed milk in 30- second intervals, stirring between each burst until melted and smooth. Alternately you could do this using the same double boiler method you used to melt the chocolate and butter). Add the mint extract and food coloring and stir until evenly combined.

Assembly

1. Spread half of the brownie batter into the prepared pan. Carefully spoon and spread the mint fudge on top of the brownie batter. Gently spread the remaining brownie batter on top of the fudge layer.
2. Sprinkle the chopped Andes mints evenly on top of the brownies and bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
3. Allow the brownies to cool and then refrigerate until the are completely set, at least 2 hours.

Crepes

INGREDIENTS

1. 1 1/2cups whole milk
2. 4large eggs
3. 1cup all-purpose flour, spooned and leveled
4. 3tablespoons unsalted butter, melted, plus more for the skillet
5. 1/4teaspoon kosher salt
6. 1/2cup plus 1 tablespoon sugar
7. 1tablespoon honey, plus more for serving

8. DIRECTIONS

   1. In a blender, blend the milk, eggs, flour, butter, salt, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
   2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves; let cool.
   3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
   4. Serve topped with honey.

Better Than (you know what) Cake

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• 1 (8 oz.) container frozen whipped topping, thawed
• chocolate syrup (or fudge ice cream topping)
• caramel ice cream topping
• 4-5 Heath or Skor bars, chopped up

Instructions

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of chocolate syrup/fudge and caramel topping. Refrigerate a little longer, then serve!