• 1/3 cup barbecue sauce
• 1/3 cup reduced-fat mayonnaise
• 1 tablespoon Worcestershire sauce
• 2 pounds cooked chicken
• 1 small red onion
• 1 small red bell pepper
• 1/4 cup chopped cilantro

In a large bowl whisk together the barbecue sauce, the mayonnaise, and the Worcestershire. Cut or tear chicken into one-half inch pieces. Finely chop the onion, red bell pepper, and cilantro. Add these ingredients to the bowl and combine well and season with salt and pepper to taste. The Worcestershire is salty so taste first before adding additional salt. This makes about four servings and can it can be eaten alone or served on a sandwich or in a pita.

Cake
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup tequila

Lime Glaze
1/2 cup butter
1/4 cup lime juice
1 cup sugar
1/2 cup tequila

Topping
1 teaspoon margarita salt

Preheat oven to 325 degrees. Butter and flour a 12-cup Bundt pan. Combine all cake ingredients and use an electric mixer to beat for two minutes. Pour into prepared pan and bake for one hour. Cool in pan then invert onto serving plate.

To make the glaze melt butter in a saucepan and then stir in the lime juice and sugar. Boil for five minutes, stirring constantly. Remove from heat and stir in the tequila. Prick top of cooled cake multiple times with fork then drizzle glaze on top. Sprinkle top with margarita salt.

3 tablespoons olive oil
2 large yellow onions, chopped
2 (10 ounce) packages frozen spinach thawed, drained, and squeezed dry
1/4 cup finely chopped fresh parsley
2 tablespoons all-purpose flour
8 ounces feta cheese, crumbled
4 eggs, beaten
Kosher salt and cracked pepper
1 24-ounce package phyllo dough
3 sticks of butter, melted

Preheat oven to 350 degrees. Heat a nonstick sauté pan to medium-high and add olive oil. Once the oil comes up to temperature, sauté the onions until softened. Add the spinach, parsley, and flour and cook for ten minutes or until most of the moisture has evaporated. Remove from heat. In a mixing bowl combine the feta, eggs, and salt and pepper to taste then incorporate the spinach mix.

Unroll the phyllo on a flat surface and keep it covered with a damp towel so it doesn’t dry out. Cut the phyllo lengthwise into 3-inch strips, and recover with the towel. Use a pastry brush to brush a strip with melted butter. Place a spoonful of filling an inch from one end of the pastry then fold the end over the filling to form a triangle. Continue folding up the strip in triangles, like folding up a flag. Repeat using all the strips and filling keeping the triangles covered with a damp towel until all are ready to bake.

Brush the triangles lightly with butter, and then bake on a parchment-lined baking pan for 20 to 25 minutes, or until golden and crisp. Serve hot. Makes about 60 triangles.