For the marinade:
Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined.
Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

For the salsa:
Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.

To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.

Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

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• Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
• In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
• In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. 
• Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. 
• Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. 
• Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

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Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes.
Heat caraway, coriander, and cumin in an 8″ skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2″. Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks.

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Selamat Hari Raya to my fellow Muslim friends in Singapore, Malaysia and all around the world. In Singapore almost everyone is celebrating as it will be a long weekend holiday.Here is a delicious recipe to add joy to the occasion.

For the finely pounded paste:

1.Put all the ingredients into a mortar and grind with the pestle until they form a fine paste. Alternatively, process all the ingredients in a food processor until finely ground.

2. Peel the prawns and blanch briefly in a saucepan of boiling water until they just change colour. Refresh under cold water and drain well.

3. Pour boiling water over the glass noodles and soak until softened and translucent. Run under cold water for 3 minutes to remove any excess starch. Drain well.

4. In a large bowl, combine the prawns, noodles, finely pounded paste, mango, herbs, fried shallots, nam pla and lime juice and mix well. Season to taste with salt and a pinch of sugar. Add more lime juice to taste.

5. To serve, line a serving dish with salad greens, put the prawn and mango mixture on top and garnish with ground peanuts

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STEP 1
Make the soup: In a medium pot, melt butter over medium-high. Add onion and saute until translucent, 8 minutes. Add garlic and cook until fragrant, 1 minute. Add 1 cup water and simmer until onions are soft, 8 to 10 minutes. Add peas and cook until bright green, 4 minutes; season with salt and pepper. Transfer mixture to a blender and add buttermilk. Blend until smooth, then pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Refrigerate until cold, 1 hour, then season with salt and pepper.

STEP 2
Make the egg salad: Remove yolks from 3 eggs and discard. Coarsely chop eggs and mix with mayonnaise, mustard, and celery; season with salt and pepper. Make sandwiches with bread, egg salad, and arugula. Serve with chilled soup.

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