Chocolate-It's What's for Dinner

I never thought I would like this and I made it one day and really decided it was a really great salad. The mint is delicious and not overpowering. It just brings to mind patchouli oil and lava lamps but it is so not that. Tabbouleh (adapted from ??) 1 c bulgar (cracked wheat) 1 1/2 c boiling water 1/2 English cucumber, diced 1/2 c red onion, minced 1 pint cherry tomatoes, quartered 3 T red onion, minced 1/4 c fresh mint, chopped 1/4 c parsley, chopped zest of 1 lemon 1/4 c lemon juice 1 t cumin salt/pepper 3 T olive oil Place bulgar in a bowl and pour boiling water over it. Cover bowl with plastic wrap and let sit for 15 minutes. Meanwhile, combine cucumber, red onion, tomatoes, onion, mint, lemon zest, and parsley; set aside. In a small bowl mix lemon juice, cumin, and salt/pepper. Whisk in olive oil. Combine ingredients and chill for at least an hour. On those hot summer days when you don't feel like cooking anything because it's too hot to eat and coo...

Since I'm already a big Mojito fan ( coconut or otherwise), why not make Mojito chicken? This recipe has been sitting around since 2004 - 10 years! It was definitely worth the wait. Mojito Chicken Breasts (Adapted from BonAppetit ) 3/4 c fresh lime juice and zest from limes 1/2 c light rum 1/2 c mint 1/4 c parsley 4 T sugar 1 T olive oil 1.5 lb boneless chicken breast (pounded thin) salt/pepper Whisk fist 6 ingredients together in a shallow bowl.  Place thinned chicken breasts in bowl. Cover and marinate for at least 4 hours in the refrigerator.  Turning once or twice. Remove chicken from marinade.  Discard Marinade.  Oil grill and grill chicken about 10 minutes around 350 or until done. These really came out beautiful. The Sous Chef is quite good with the grill (better than me but don't tell him I told you that). They don't taste too minty or too rumy - just right.

I first had a Coconut Mint Mojito at this place called Havana , which was right by former work.  We just happened upon the place one day (after a long tough day) and I tried their Mojito.  They had several different kinds but I thought the coconut one sounded best. It was absolutely delicious. Since then I've been wanting to try to make them myself.  I did some investigation on the webby, web and found a few possibilities here and here . So off I went experimenting... Sorry the first one was drank before I could take a photo.  See this was all that was left... Judging by the empty glass, we got it right on the first try! But here's a pic of the second batch. Here's the recipe: Coco-Mint Mojito (makes two or one large one) 4 T confectioners sugar 15 mint leaves (preferably spearmint) juice of 1 lime 4 oz Malibu Rum 4 oz coconut milk seltzer ice Muddle the mint leaves and the sugar together in a cocktail shaker . You can use an official muddl...