Side Dish - Lebanese Mint and Cucumber Yogurt

Ingredients

• 500 gGreek or European-style yoghurt
• 1large clove garlic, minced
• ¾ tspsalt
• 2 cupssliced Lebanese cucumbers
• ½ tspdried mint or 1 tbsp fresh mint, finely chopped
• shredded mint leaves, to serve
• extra-virgin olive oil, to serve

Instructions

Chilling time 30 minutes

In a serving bowl, combine yoghurt, garlic, salt and mix until smooth. Add cucumber and mint and mix to combine. Place in the fridge for 30 minutes until chilled.

To serve, scatter over shredded mint and drizzle with olive oil.

Dessert - Molten Chocolate Lava Cakes

**All baking ingredients should begin at room temperature**
**Make ahead of time and keep in fridge. Remove and bring to room temperature before baking**

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet. (Pull out ice cream to let it soften while making this.) Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/chocolate-lava-cakes.html?oc=linkback

Dinner - Non-spicy Mexican Soup

Ingredients:

• 4 Chicken Breasts
• 2 cups water
• Chicken bouillon 
• 1 whole bunch of garlic (many bulbs) (minced)
• Mexican spices
• Canned diced tomatoes (large can)
• Frozen corn 
• Black beans (optional)
• Peppers (any combo of red, green, yellow or orange) 
• 1-2 large onions (minced)
• Optional: Cheddar or Mexican blend cheese
• Optional: Tortilla chips

Steps:

1. Mince onions and garlic. 
2. Using a large soup pot, sauté onions and garlic in olive oil until smells begin to develop and they turn light brown. 
3. Mince peppers and add to pot. 
4. Add Mexican spices. 
5. Add can of tomatoes and water and bring to a simmer. 
6. Add 1 large spoon of bouillon. 
7. Once simmering, add chicken breasts and wait 20 minutes until chicken is cooked through.
8. Let chicken breasts cool.
9. Add corn and beans. 
10. Taste broth and add salt, pepper, onion powder, garlic powder to taste.
11. Shred chicken with a fork and add it in.
12. Bring to a simmer and serve with cheese and tortilla chips.