Recipe(tried): Chili Supper in Mpls. - South of the Border Artichoke Dip, Pickled Parrot Chicken Chili, Macadamia Nut-Chocolate Chip Cookies

We weren't able to get together for Christmas so my sister-in-law, brother-in-law and niece came over for supper today. We had: Southwestern Artichoke Dip with Blue Corn Chips, Chicken Chili, plain old Midwestern-style Chili, Cheesy Flatbread and raw veggies. For dessert: Macadamia-Chocolate Chip Cookies, Edy's Dulce de Leche Caramel Ice Cream, and leftover Gingerbread with Caramel Sauce (I'd frozen the cake from Christmas). I'd never made the dip or the cookies before; the chicken chili is a favorite of mine.

South of the Border Artichoke Dip
(makes 2 cups)

1 (14-oz.) can artichoke hearts
1 (4-oz.) can diced green chiles
1 c. finely shredded sharp Cheddar Cheese (reduced fat, if desired)
1/2 c. cottage cheese (1-percent milkfat)
1/2 c. light mayonnaise
1 tsp. bottled minced garlic
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. hot sauce (or more to taste), optional

Preheat oven to 350 degrees.

Drain artichoke hearts, pressing out excess moisture. Coarsely chop the artichokes and place them in a 1-quart or larger bowl. Drain chiles and add them to the bowl. Stir in Cheddar, cottage cheese, mayonnaise, garlic, chili powder, cumin and hot sauce until well-blended. (The dip can be refrigerated at this point for up to 3 days.)

To bake, spray a 9- or 10-inch baking dish with 1- to 2-inch sides with nonstick cooking spray. Place the dip in the dish and bake for 20 minutes or until hot and bubbly. Serve at once with tortilla chips or bagel chips for dipping.

Pickled Parrot Chicken Chili
(a Mpls. restaurant)

3 skinless, boneless chicken breasts
4-1/2 c. chicken broth
3 (15-oz.) cans black beans, drained
1/2 medium yellow bell pepper, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 small yellow onion, diced
1/2 tsp. kosher salt
1-1/2 tsp. black pepper
1-1/2 tsp. paprika
1-1/2 tsp. crushed red pepper
1 Tblsp. chili powder
1 Tblsp. ground cumin
Dash cayenne pepper

Grill chicken breasts until done. Dice and set aside.

In a saucepan mix chicken broth, black beans, yellow, red and green peppers, onion, kosher salt, black pepper, paprika, crushed red pepper, chili powder, cumin and cayenne. Add diced chicken. Bring to a boil; boil for 30 minutes, stirring occasionally. Reduce heat and simmer for 1 hour, continuing to stir occasionally. Makes 8 cups.

Macadamia Nut-Chocolate Chip Cookies
(Posted by Bev in www.cookierecipe.com)
Makes 2 - 3 dozen.

1/2 cup butter or margarine, softened
1/3 cup dark brown sugar, firmly packed
1/3 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup plus 2 Tablespoons sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup macadamia nuts, chopped
1-1/4 cups semisweet chocolate chips

Preheat oven to 375 degrees F. Lightly grease 2 large cookies sheets with vegetable shortening.

Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract. Mix well. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped macadamia nuts and chocolate chips.

Drop by rounded teaspoonfuls onto the cookie sheet, about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden brown. Remove from the oven. Transfer the cookies to cooling rack.