Tikka Masala with Naan Bread

Wingers Sticky Fingers Salad

Place the chicken on top of a basic salad:

Romaine
Cucumber
Tomato
and pour ranch on top (buttermilk ranch packet is my favorite)

Spinach Artichoke Dip

Tres Leche

Ceviche Tacos

RECIPE TO TRY - haven't made
We ate this at Extra Virgin and LOVED it.  Found this copy cat recipe and figure that we'll make it someday.

Ceviche Tacos
Recipe from restaurant Extra Virgin

3 Tbsp each fresh lemon lime, and orange juice
1 tsp aji amarillo paste
1 C. chopped sushi grade tuna
1 tsp olive oil
1/2 C. peeled, diced jicama
1/4 C. each chopped cilantro and scallions
1 Avocado, diced
1/2 tsp minced jalapeno pepper
1 large taro root

Whisk juiced together with aji amarillo paste. Set aside. Coat tuna with olive oil, hen sprinkle with salt and pepper.  Add sauce. Stir in jicama, cilantro, scallions, avocado, and jalapenos.  Refrigerate.

Cut taro root into 12 thin slices.  Cut into circles with a large round cookie cutter.  Using a taco shell press or the underside of a large spoon, fry in 350 degree vegetable oil until crispy and golden brown., about 45 seconds.  Set on paper towels, season with salt, then cool.  Fill with ceviche.

Coconut Macroons

Coconut Macaroons
Recipe from Laura Watson

1 Large 14 oz bag coconut
1 1/3 C. Sugar
2/3 C. Flour
1/2 tsp salt
6 Egg whites
1 tsp Vanilla

Chocolate Chips
Almonds (optional)

Mix all ingredients except chocolate chips and almonds together.  Spoon onto baking sheet and bake at 325 for 20-25 minutes.  Melt chocolate chips.  Dip the bottom half of the cookies in chocolate and place an almond on top.

Six Cup Fruit Salad

Six Cup Fruit Salad
Recipe from Breta Finlinson

1 C. Marshmallows
1 C. Pineapple
1 C. Mandarin Oranges
1 C. Sour Cream
1 C. Coconut Flakes
1 C. Maraschino cherry halves
(opt) 1/2 C. Pecans

Mix together and refrigerate until ready to use.