Thai Garden Rolls

Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce

Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste

Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).

Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).

Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.

Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.

Mix together all ingredients of sauce and serve alongside of garden rolls.

Pistachio Crusted Chicken

Ingredients
1 cup chopped pistachios (can use peanuts instead)
1/2 cup bread crumbs
2 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
2 large chicken breasts, cut into 1-inch thick strips (or chicken tenders)

Preheat oven to 500.
Mix together pistachios and bread crumbs.
in a separate bowl, combine dijon, olive oil, and honey.
Dip chicken in mixture, then coat with pistachio/bread crumb mixture.
Place onto greased cookie sheet.
Place cookie sheet into preheated oven, then immediately turn temperature down to 375.
Bake until chicken is cooked through, about 20 minutes.

Goat Cheese and Chorizo Rolls

Ingredients
8 oz goat cheese
1 cup chopped chorizo
1 1/2 tbsp minced chives
9 12"x16" sheets of thawed phyllo dough
melted butter

Preheat oven to 400 and line 2 baking sheets with parchment paper.
In a bowl, combine goat cheese, chorizo, and chives.
Layer a sheet of phyllo on a clean, dry surface. Brush lightly with melted butter.
Repeat until you are 3 sheets thick.
Cut each sheet into 6 strips.
Place a tablespoon of filling at the base of each rectangle and roll up, egg roll style.
Set rolls, seam down, on baking sheets.
Repeat with remaining phyllo and filling.
Brush rolls with butter.
Bake for 10 minutes.