- Place chicken breasts in medium sauce pan. Add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat and cook until chicken is white throughout but still moist, 10-15 minutes. Let cool in liquid until cool enough to handle.
- Remove poached chicken from broth and shred. In medium bowl toss shredded chicken with parsley salt and pepper.
- In wide shallow bowl, layer lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion over avocado and sprinkle cheese around the inside of bowl in a wide ring.
- Combine red wine vinegar, olive oil, salt & pepper, Dijon and shallot in a blender. Blend until creamy and taste adding more vinegar if needed.
- Drizzle dressing over salad and serve with favorite crispy corn chips. (6 servings)
- In medium saucepan, warm milk over medium heat until bubbles appear around the edges, 3-5 minutes. Add shredded coconut and half the sugar. Remove the pan from the heat and let the coconut steep in the milk 20 minutes. Transfer coconut mixture to a blender and puree until smooth.
- Combine remaining sugar with cornstarch and salt in a medium saucepan. Gradually whisk in coconut puree until well blended then beat in the beaten egg and egg white. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and continue to cook, whisking, 2 minutes. Remove from heat and stir in vanilla.
- Let pudding cool slightly for 10 minutes and serve warm, which is traditional in Mexico. Or spoon into serving bowl/bowls and chill. (6 servings)
Although Rembrandts are officially classified as a distinct group, in catalogs they are not normally listed separately. They are, in fact, forms of Darwin or Cottage tulips, or of another old class called Breeder tulips, that have been infected with a virus by aphids, which carry the disease from pant to plant as they feed.