Chocolate Coconut Bars

Ingredients

• 3 C finely ground cookies (12 oz.) such as graham crackers or chocolate wafers
• 1/4 C sugar
• 3/4 C (1-1/2 sticks) unsalted butter melted
• 1 C pecan pieces
• 1 C semisweet chocolate chips or chunks
• 1 can (14 oz.) sweetened condensed milk
• 1-1/2 C sweetened shredded coconut flakes

Directions

1. Preheat oven to 375, line a large cookie sheet (with sides) with parchment paper (smear sheet with butter or shortening so the paper sticks).
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto bottom of prepared cookie sheet. Bake rotating halfway through, until firm, about 8-10 minutes. Transfer to a wire rack and cool about 20 min.
3. Sprinkle cooled crust evenly with pecans and chocolate chips. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut, pat down with a spatula so it doesn't brown too quickly.
4. Bake until coconut is toasted, 10-15 minutes. Transfer to rack, cool completely. Cut into squares.

**You can experiment with the toppings and use a combo of choc. and butterscotch chips or use a different type of nut. Makes about 20 bars.

Fajitas

Does anyone have a really great fajita marinade they know about?  I have been messing around with a southwest salad and have used CK and different chipotle marinades.  But I want to try it with beef and a fajita marinade.  I'll post them when I find the right combo.  Thanks in advance.  Sorry I have been so MIA.

5 Layer Mexican Dip

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded/diced (about 2 cups) *I used diced from a can because of the current tomato salmonella scare
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Rosemary Chicken Salad - Cooking Light

3 C chopped roasted (I baked in the oven) skinless, boneless chicken breasts
1/3 C chopped green onions
1/4 C chopped toasted almonds chopped (put on stove in frying pan and heat until fragrant), then chop
1/4 C plain fat free yogurt
1/4 C light mayo
1 t chopped fresh rosemary
1 t dijon mustard
1/8 t salt
1/8 t fresh ground black pepper
Whole grain bread (I used a nice crusty bakery break, ciabbata)

Combine all ingredients (except bread of course), stir until combined. I put a romaine leaf on each sandwich.

Banana Bread - Martha Stewart

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan (or use Pam)
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (aprrox. 2 bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Asian Grilled Salmon

This is a nice summertime dinner that you can grill outside. It goes well with grilled Asparagus and served over brown rice.

• Approx. 3 lbs. of Salmon (or less)
• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1/2 t minced garlic

1. While the grill is heating, cut the salmon (skin side down if you have skin on it) into 4 equal pieces.
2. Whisk together mustard, soy sauce, olive oil, and garlic in a small bowl.
3. Drizzle half the marinade onto the salmon and allow to sit for 10 min.
4. Place salmon skin side down on the hot grill, discard marinade the fish was in. Grill 4-5 minutes. Turn carefully and grill for another 4-5 minutes depending on thickness.
5. Transfer fish to plate and spoon the reserved marinade on top (skinside down on plate) and let the fish to rest for 10 minutes. Remove skin and serve warm or at room temp.