Recipe(tried): A Slightly Tropical Dinner - Sambal - Indonesian Salad and Lime Bars

A SLIGHTLY TROPICAL DINNER MENU:
Sambal - Indonesian Salad with Chicken
Hot Rolls
Lime Bars

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When the day is gray, sometimes you just have to rebel. No more stews or soups! A crunchy cool salad, rolls so crisp they shatter when you bite into them, and creamy lime bars - they all taste extra good when you happen to glance out a window at the (ugh) snow.

SAMBAL - INDONESIAN SALAD

FOR THE DRESSING:
3/4 cup dark brown sugar
6 tbsp fresh lime juice ( about 3 large limes)
6 tbsp low-sodium soy sauce
6 tbsp chopped fresh cilantro
3 tbsp chopped fresh gingerroot
3 tbsp molasses
2 large cloves garlic, coarsely chopped
1 serrano chile pepper, seeds/ribs removed, coarsely chopped (wear gloves!)
3/4 cup peanut oil
FOR THE SALAD:
1 chicken breast, bone-in/skin-on, about 1 to 1 1/2 lbs
6 to 7 cups chopped cabbage (if using pre-shredded, look for "angel-hair" cut)
2 cups thinly sliced and seeded cucumber (1 English cucumber)
1 1/2 cups fresh pineapple, slivered
1 1/2 cups julienned carrot (can get bagged shredded carrot)
1 (about 8 oz.) bag fresh mung bean sprouts
1 cup lightly salted roasted peanuts
1/2 cup thinly sliced red onion
Kosher salt (to taste)
Cilantro leaves (for garnish)

TO MAKE THE DRESSING:
Place all ingredients except oil in food processor. Process until nearly smooth. With processor running, slowly drizzle in oil until mixture is well blended. Pour into glass or ceramic container, cover, and refrigerate. Tastes best when made at least 12 hours ahead.

TO PREPARE THE CHICKEN:
Place chicken in large pot, add water to two inches above chicken. Bring to boil, reduce to simmer for 15 minutes. Cover pan and turn off burner. Let sit, covered, for 45 minutes. Remove chicken to plate to cool for 30 minutes. Remove skin and pull meat off bone. Shred chicken with fingers to bite-sized pieces. Cover and refrigerate until ready to make salad. (Or use a rotisserie chicken from your supermarket; shred as above. This will give you both dark and white meat, which may be to your taste.)

TO MAKE THE SALAD:
Combine all salad ingredients in a large bowl, and use large spatula to mix in dressing thoroughly. Use all of dressing mixture. Garnish with cilantro leaves. Refrigerate any leftovers.

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ROLLS:
Pick up some French rolls at a good bakery, warm in the oven, fold into a napkin to keep warm, and serve with butter.

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LIME BARS

FOR THE CRUST:
1/2 cup graham crackers, crushed ( about 6 squares)
1 tbsp sugar
2 tbsp melted butter
FOR THE FILLING:
1 (4 serving size) package lime jello
Finely grated zest from 2 medium to large limes
Lime juice from 2 limes, plus enough water to = 3/4 cup
1 (16 oz) container cottage cheese (may use low or non-fat)
1 (8 oz) block cream cheese, softened (or Neufchatel)
1 (8 oz) container Cool Whip, thawed (may use low or non-fat)
Lime, cut into small wedges (for serving)

TO PREPARE THE CRUST:
Mix ingredients until consistency of wet sand. (If more butter is needed, melt and add by teaspoonfuls.) Empty into an 8x8 in. pan, and press firmly and smoothly onto bottom, but not up sides. Refrigerate, uncovered, at least 1/2 hour.

TO PREPARE THE FILLING:
In a 2 cup microwaveable measuring cup, microwave lime juice and water mixture until boiling. Slowly pour in jello powder while stirring. Stir until completely dissolved. Set aside.

In food processor or blender, process cottage cheese and cream cheese until smooth. Scrape down sides of bowl several times while processing.

Remove 1/2 cup of cheese mixture, and whisk into jello mixture - this won't become smooth. Slowly pour the combined jello and cheese mixture into food processor bowl while machine is on. Process until well mixed and almost completely smooth. Scrape mixture into bowl and gently fold in Cool Whip until no streaks of white can be seen and mixture is again smooth.

Pour mixture over crust and smooth top. Refrigerate at least 8 hours, up to 24 hours, until firm.

Cut into 9 bars and top each with a lime wedge to serve.

Enjoy!