Happy new year everyone! What a long 2 months it's been since our last post for Secret Recipe Club. We had a wonderful Christmas, the kids are all set for school starting this week and it's Australia Day tomorrow. I love this time of year :)
Before I talk about the amazing recipe I chose this month, I need to let you know of some changes I've made around here. As you may have noticed my blog has a new look and a new name! I am now My Wholefood Family, which I think is much more reflective of the way we shop, cook and eat these days. I've also finally ventured onto Facebook a few days ago and I would love you to join me (it's a little quiet there at the moment!).
All done? Now back to the food. This month I was assigned the blog Burnt Apple. Traci is a married mum of 3 who cooks "healthy meals on a tight budget and on a tight schedule." Um yep sounds like I'm in the right place!
I got some great ideas from the roundup of AIP (auto immune protocol) dessert ideas, was intrigued by this non-dairy ice cream made using flax milk (I didn't know that was thing), drooled over these coconut sugar brownies, knew that with 3 boys a recipe for Fart Cookies would be a hit, on a hot summer day who wouldn't want some refreshing Watermelon Lemonade and for the perfect Christmas (or anytime) time snack how about Cinnamon Sugar Almonds?
In the end I settled on Traci's Crispy Southwest Chicken Bites. They were full of flavours I love and let me tell you, these did not disappoint. We loved them. No really, LOVED them! These are one the easiest and best tasting things I've made in ages. We can't buy ranch dressing here in Australia so after a bit of research I decided to make my own version which I adapted from here and here.
Look at those colours! You just know that is going to taste amazing. I wasn't in my usual supermarket when I shopped for these and I couldn't find wonton wrappers anywhere. I settled for spring roll wrappers and while they were obviously a lot bigger they worked brilliantly.
I was amazed how good they tasted. With a simple brushing of egg white and baked in the oven they were super crispy and almost fried tasting. And dipped into that cool creamy dressing these were magic.
Crispy Southwest Chicken Bites
Recipe from Burnt Apple
2 cooked chicken breasts, shredded (mine was poached with garlic)
2 tbs olive oil
1/2 onion, finely diced
1/2 red capsicum, finely diced
2 cloves garlic, crushed
1/4 cup coriander, chopped
1/4 cup salsa verde
spring roll wrappers
2 egg whites
ranch dressing, to serve
Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit. Lightly grease a large baking tray and set aside.
Add the oil to a frypan and sautee the onion and capsicum until tender (about 5 minutes). Add the garlic and cook for another minute or so. Remove from the heat and allow to cool slightly.
In a large bowl place the shredded chicken, coriander, salsa verde and cooled onion mixture and mix well.
Lay a spring roll wrapper on a board with the point facing you. Place a heaped spoon full of filling just below the middle and spread out slightly. Brush the edges with egg white. Fold over the bottom point, then fold in the sides then roll up into a spring roll shape.
Remove from the oven and allow to cool for a few minutes before serving with ranch dressing.
Makes approximately 20
Thanks for a great month Traci! We loved this recipe and it's become a family favourite.