Coconut-Macaroon Nests. Perfect Easter Cookies!

Vegetable oil cooking spray
4 Large Egg Whites
1/2 tsp coarse salt
1 pkg. (14 oz.) sweetened flaked Coconut

*OPTIONAL for getting eggs to stick:
Caramel/chocolate
jelly/chocolate beans

1. Preheat oven to 300 degrees, and coat muffin tins with cooking spray (spray right onto tins; no paper cups needed).
2. In a bowl, stir together whites and salt with a fork; mix in coconut.  Drop 2 Tbs of mixture into each prepared tin.
3. Lightly press mixture into bottom of each cup.  Bake until light golden brown on the top, 28-30 minutes.
4. Let cool in tins 10 minutes, then run a butter knife around sides to loosen.  Lift out of cups and let cool completely.
5. *If desired, melt caramel/cream (like for caramel bars) or chocolate to stick the jelly or chocolate eggs/beans to.  Drop a small amount into each nest, and top with eggs.  Let cool completely.

Chicken Tortilla Soup. Passed on by Katie; recipe found by Crystal. For Crock pot or stove top.

Ingredients 

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can diced tomatoes (petite is good)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn, or canned corn
• 1 tablespoon chopped cilantro
• 
  

Stove Top.

1. Place chicken, tomatoes, enchilada sauce, green chilies, water, and chicken broth in a soup pan on the stove.
2. Add all the spices, and bring to a boil, then reduce to simmer for 15 minutes.
3. While that is going on, saute the garlic and onions in olive oil until the onions are transparent (4-5 mins).
4. Stir in the corn for a minutes or so (coat with oil), and then add the pan of sauted goods to the soup pan.
5. Let everything simmer for at least 5 minutes together...then serve or keep on warm until you're ready to eat!
6. Serve with: crushed tortilla chips, cheese, sour cream, pinch of fresh cilantro....whatever!

Crock Pot Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 
2. Stir in corn and cilantro. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours

Original recipe makes 8 servings

Classic Arroz con Pollo (Chicken & Rice), with Rice Cooker.

ADD TO RICE COOKER and COOK:

4 cups chicken broth
2 cups uncooked rice (white suggested)
1/8 tsp ground saffron (if you have it)
1 bay leaf (or a good sprinkle if you don't have just a leaf)
1 T olive oil
1 clove garlic, minced
1 med. onion (chopped)
1 med. red bell pepper (chopped)
1 med. green bell pepper (chopped)
1 and 1/2 tsp basil
1 T lime juice
1 tsp salt

FOLD IN ONCE DONE in COOKER:
1 lb. (more or less) cooked chicken, cubed.  *This is what I always use.
 *http://grossrecipes.blogspot.com/2010/01/basic-baked-chicken.html
1 medium tomato, chopped
1 cup frozen peas

Once all folded together, cover and let sit for 10 minutes (I did so in a warmed oven since there was no way it was all going to fit in my rice cooker)!

SUPER TASTY!

Marya's Tabbouleh, Lebanese Influence.

Mix all of the below together.  Unlike our family's, the final product should look overwhelmingly green--parsley is the main ingredient, here.  The lemon is key.  These are all approximate measures, as I took a magazine recipe, shrunk it, and added what my Lebanese friend told me... Good luck!  So fresh, and SO GOOD!

1 cup cooked quinoa *Note, typically it would be Farro....but I couldn't find it and had quinoa!
1-2 bunch(s) of parsley--cleaned and diced
1/4 cup sliced, black olives (diced)
1 sm. tomato (Roma works well), diced
1 1/2 Tbsp olive oil
1 Tbsp white vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 good lemon, juiced as much as possible into mixture
1/4 cup tiny diced onion