First of all, I want to wish FND member, Annie, a very happy 24th birthday today! She wasn’t able to make it to dinner last night, but the crew will be getting together next week to celebrate in style 🙂 Last night was also Hope’s last dinner with us before she heads off to Boise for her next life adventure. She is going to do so many amazing things and I can’t wait hear all about them.
But back to dinner.
This week’s theme was ‘all dressed up’. We dressed, drizzled, and doused our food for this theme with a delicious salad, some wonderful chicken fajitas and sweet coconut macaroons. It was a really fun night filled with lots of talking, laughter, horn-tooting, and an early birthday phone call to Annie during which we left the most ridiculous message. We also stayed true to form after teaching Brett about shoes last week and gave Steven a little shoe education — neither of them had any idea of what a ‘wedge’ is but now they are well-versed in shoe talk 🙂
All of the recipes we used last night were so easy and delicious. I absolutely recommend that you try them all out. Check them out for yourself:
Strawberry Avocado Kale Salad with Bacon Poppyseed Dressing:
- 6 cups baby kale
- 2 cups strawberries, sliced
- 1 ripe avocado, sliced
- 4 slices bacon
- 1/2 cup mayonnaise
- 2 tbsp. sugar
- 2 tbsp. white vinegar
- 1/2 tsp. poppy seeds
- salt & pepper, to taste
- Place kale, strawberries and avocado into a large bowl and set aside.
- For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.
- 1 1/2lb. skinless, boneless chicken breast
- 1/4 cup roasted tomato taco sauce
- 3 tbsp. tequila
- 3 tbsp. lime juice
- 2 jalapeño peppers, seeded and minced
- 2 garlic cloves, mince
- 1 tsp. dried oregano
- 1/2 tsp. coarsely ground black pepper
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 12 flour or corn tortillas
- Accompaniments: guacamole, salsa, shredded lettuce, sour cream, diced tomatoes
- In a large glass bowl, marinate chicken breasts in taco sauce, lime juice, tequila, jalapenos, garlic, oregano, pepper, salt, and cumin for 2 hours at room temperature or 12 hours in the refrigerator.
- Set the chicken on a hot oiled grill 4-6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white but still moist, 8 to 10 minutes. Let rest for 3 to 5 minutes before slicing into strips.
- Heat tortillas. Divide chicken into 12 and place in center of each tortilla. Top with salsa, guacamole, shredded lettuce, sour cream and tomatoes. Roll up and eat.
- 3 cups sweetened coconut, shredded
- 4 large egg whites
- 1/2 cup sugar
- 1 tsp. vanilla or almond extract (I used vanilla)
- 1/4 tsp. salt
- Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
- Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
- To spruce mine up, I drizzled mine with some melted chocolate. YUM!