Cilantro-Lime Dip

Melissa's Notes: This is a nice alternative to the same old seven layer dip for tortilla chips. It is a Mexican twist on hummus, so it would go very nicely with pita bread as well. My brother Jeff, who is a connoisseur of anything resembling nachos, liked the dip, success!

recipe courtesy of Nordstrom Friends and Family Cookbook

1 c. packed cilantro leaves and tender stems
1 clove garlic
2 Tbsp. coarsely chopped red onion
2 14.5-oz. can cannellini beans, drained and rinsed
2 Tbsp. EVOO
2 Tbsp. lime juice
1 Tbsp. lemon juice
1/4 c. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 plum tomatoes, cored, seeded, and diced
1 bag tortilla chips

In a food processor, process the cilantro, garlic, and onion until finely minced. Add the cannellini beans, olive oil, lime juice, lemon juice, milk, salt, and pepper and process until a smooth puree forms. Transfer to a serving bowl, stir in the tomatoes, and then taste and adjust the seasoning. Cover and refrigerate for up to 8 hours before serving. Remove the dip from the refrigerator 20 minutes before serving. Accompany with tortilla chips. (Makes enough dip for 1 bag of chips)

Pineapple Salsa Chicken Tacos w/ Mango Salsa

Melissa's Notes: I had a bit of help coming up with this recipe from a Trader Joe's cookbook, it's so easy and delicious, my favorite combo! James raved about this, and I made quesadillas with the chicken for my kids, Annie's was gone before I even sat down to the table. I served it with corn on the cob...yum!

Pineapple Salsa Chicken:

chicken tenders
Pineapple salsa from Trader Joe's (or something similar)
flour or corn tortillas
mild cheddar or pepper jack cheese, grated

Heat oven to 375. Put chicken tenders in a baking dish and cover with salsa, you don't even need to defrost them! Cook about 30 minutes, or until cooked through. Warm tortillas. Cut up chicken and put in tortillas. Top with cheese, melt in microwave if needed. Top with mango salsa.

Mango and Avocado Salsa:

1 mango, peeled and cubed
1 avocado, cubed
juice of 1 lime
1 Tbsp. red onion, chopped finely
1 tsp. sugar
1/4 tsp. salt

Combine. Refrigerate until ready to serve.