Southwestern Chicken Salad
3/4 cup mayonnaise
1/4 cup chopped fresh cilantro
1Tbsp. fresh lime juice
2 tsp. chili powder
1 tsp. minced fresh garlic
1/2 tsp. cumin
4 cups chopped grilled chicken
3/4 cup diced poblano pepper
Salt to taste
Whisk together first 6 ingredients. Stir in chicken, poblano pepper and salt to taste. Mix well. Serve over salad greens or serve in soft taco sized flour tortillas. Top with diced avocado, diced tomatoes or shredded Monterey Jack cheese.
Chocolate Coconut Macaroons
4 egg whites
3 cups sweetened shredded coconut
3 1/2 ounces semisweet or bittersweet chocolate, finely chopped
6 Tbsp. sugar
2 tsp. vanilla extract
Scant 1/4 tsp. salt
Line 2 cookie sheets with parchment paper or foil. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350 degrees.
Combine all ingredients in a stainless steel mixing bowl. Set the bowl in a skillet of barely simmering water and stir the mixture, scraping the bottom to prevent burning, until it is sticky and hot to the touch.
Scoop rounded tablespoons of the mixture about 2 inches apart on the cookie sheets. Flatten each cookie slightly with your fingers. Bake13-15 minutes rotating the cookie sheets front to back and upper to lower after 7 minutes. Slide parchment onto cooling racks. Cool cookies completely before removing from parchment. Best on day baked, but can be stored in airtight container 4-5 days.
