We'd like to share our recipes for our Grilled Chicken & Avocado Salad with Cilantro-Lime Vinaigrette
and Oatmeal Cherry Cookies. These are the same recpices that we made on our appearance on
The Martha Stewart Show.
Grilled Chicken & Avocado Salad with Cilantro-Lime Vinaigrette
Ingredients:
- 12 grilled boneless chicken breasts (approx 4 lbs.), medium dice.
- 3 fresh poblano peppers, small dice.
- 2 medium red onions, fine dice.
- 4 cups chick peas (canned are OK).
- 4 ripe, firm avocados, dice, and fold in at the end.
- 1/2 cup lime juice (about 3 lines), reserve some slices for garnish.
- 1 cup extra virgin olive oil.
- 1 bunch cilantro (rinsed will and dried), reserve a few sprigs for garnish.
Directions:
- In the cuisinart: pour lime juice in a bowl along with cilantro leaves. Start blending and drizzle in the olive oil until emulsified. Add salt & pepper to taste.
- In a large mixing bowl, add grilled chicken, diced peppers, onions & chick peas. Pour in vinaigrette. Fold over until just mixed. Add diced avocado and fold gently until just mixed.
Serving Ideas:
- As a buffet dish to accompany barbecue.
- Stuffed mini pita pockets as tapas.
- Stuffed pita as a sandwich.
Oatmeal Cherry Cookies
Notes
- Makes about four dozen cookies.
Ingredients:
- 1/2 pound sweet butter, softened at room temperature.
- 1 cup dark brown sugar.
- 1/2 cup granulated sugar.
- 2 large eggs.
- 1 tsp vanilla extract.
- 1 1/2 cups all-purpose flour.
- 1/2 tsp salt.
- 1/2 tsp baking soda.
- 1/2 tsp baking powder.
- 1 tsp cinnamon.
- 2 cups old fashioned oatmeal (uncooked).
- 2 cups dried tart cherries.
Directions:
- Preheat the over to 350 degrees.
- Cream butter with the sugars and beat until well blended.
- Add the eggs and vanilla and beat for several minutes until light and fluffy.
- Mix together the flour, salt, baking soda, baking powder and cinnamon. Add them to the butter mixture and beat until well blended.
- Stir in the oatmeal and dried cherries. Drop the batter by tablespoons onto lightly greased (parchment paper may be used) cookie sheet and back until edges are just turning brown - about 12 minutes.
- Let the cookies cool in the pan for a minute or two, then remove them to racks to cook completely.