Recipes

Hello again ladies! A few months ago, Erica asked me to post a recipe for something that I brought to book club. Well, I am finally getting around to it, so this is for you Erica! Melissa also emailed me the recipe for the Jalapeno White Sauce she brought last night that everyone loved, so here are both recipes. If you have one to add, that would be great! (Like maybe Lindsay's chocolate oat bars, or Jackie's fresh salsa....)  You can email me your recipe if you're not an author on the blog and I'll post it for you.
Angie
Chicken Curry Lettuce Wraps
4 cups chicken stock
2 large skinless boneless chicken breasts
1/4 cup mayonnaise
1/4 cup 2 percent or 0 percent Greek yogurt
2 teaspoons curry powder
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 teaspoon salt
1/3 cup golden raisins
1/3 cup roasted cashews, rough chop
1/3 cup toasted coconut (350 degrees Fahrenheit for eight minutes on a sheet tray)
1/4 cup cilantro, chopped
Boston lettuce
Preparation
Bring four cups stock to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, for eight to 10 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, which takes about 12 to 15 minutes. Transfer chicken to a plate and cool for 10 minutes. Chop into 1/2-inch pieces. Set aside in medium bowl.
In a small bowl, mix together mayo, yogurt, curry, lime, honey, salt to taste and cilantro. 
Mix enough curry yogurt dressing to generously coat chicken in medium bowl. Mix in raisins, cashews and coconut.
Serve curry chicken salad on bed of Boston lettuce. Top with a little extra cilantro and coconut. Wrap individual leaves with as much chicken salad as desired. Enjoy!
From Melissa:
My sister recommended this recipe to me.  She said it is served at a restaurant called Miguel's Cocina along with the chips and salsa brought to your table.  
And, I followed the recipe exactly - no cutting calories!  And, I minced a fresh jalapeño (I removed the seeds & ribs) - my sister uses a can of already diced jalapeños in their juices.
Jalapeño White Sauce
Miguel’s Cocina Mexican Restaurant
2 cups whipping cream
1 cup sour cream
1 tsp chicken base
1 tbsp juice from bottled jalapeños
2 tbsp. clarified butter
1 tbsp. flour
1 jalapeño, minced
2 oz shredded cheese - equal parts jack and cheddar
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeño juice and simmer.
While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold. 
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeño and cheese mixture.
Makes about 3.5 cups.