This recipe is sooo good that I made it as the first meal that I ever made my now sweet husband when we were dating. Yes, you read that right. This is THE main course that had this man at first bite. I was so nervous to be making dinner for him (he had already wowed me with a meal he prepared for me) but I knew that this stand-by wouldn't let me down. Along with this I made grilled flat bread (recipe to follow), Tabbouleh, marinated cukes/tomatoes and Greek olives with oranges. For dessert, I made a favorite...Barefoot Macaroons. Low and behold, he was allergic to coconut and didn't even tell me! Thankfully, he had filled up on the main course. Apparently the Souvlaki did the trick. ;)
Souvlaki
adapted from All Recipes
*If you will be using bamboo skewers, be sure to soak them in water for 30 minutes prior to grilling.
Mix together:
1 1/2 - 2 lemons, juiced and zested
1/4 cup olive oil
3 cloves or 3 heaping tsp. of crushed garlic
1/4 cup soy sauce
1 tsp. oregano (I love the Mediterranean oregano or fresh, but any is fine)
Add:
2-4 pounds of pork tenderloin (cut into skewer-sized chunks)
1-2 green bell peppers (cut into 1" pieces"
1 large red onion or 2 yellow onions, cubed
Stir to coat. Cover and refrigerate for 2-3 hours.
Preheat grill for medium high heat. (You can also stir fry this if the weather is shady.)
Slide pork, pepper and onions onto skewers.
Cook for 10-15 minutes, turning skewers.
Even the kids love this one and wolf it down every time I've made it. I cook the sauce (making sure to boil it for 10 minutes, at least) that the meat has been marinating in and serve it over rice and veggies.
Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
Wednesday, November 3, 2010
Rhonda's Mediterannean Pasta Toss
As a new mama learning how to juggle a baby with dinner preparation...let alone...entertaining guests, my dear friend Rhonda had our family over for dinner and prepared this scrumptious one-dish meal. When she told me how easy it was to prepare, I couldn't wait to try it out. She was correct. This little diddy gets tossed together quickly and has the capacity to wow a dinner crowd or last minute house guests at a moment's notice. The ingredients are pantry staples in my house and with a loaf of crusty Sourdough bread and a salad...dinner is served!
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Hibachi Chicken and Japanese Ginger Sauce
Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant...think Kyoto's...Benihana's...
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
Muffaletta (Olive Salad) and Salami Submarine
Okay…this recipe always makes me think of fall. Picture perfect fall picnics, football tailgaters, lunch on the field after a day of soccer and football games…
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
Tuesday, November 2, 2010
Garlic Chicken Farfalle
We made this for our family reunion this year and it was a huge hit! Picture camping with an extended family of over 35 folks and taking turns with meal preparation with an assortment of family ranging from grandparents to babies and every age in between. You would picture preparing food such as hot dogs and hamburgers perhaps? Um, no. The first year that I joined this family, my husband loaded up his Traeger grill and traveled 10 hours to ensure that he could prepare the BEST Ribs EVER. Maybe I should back up a little bit and let you know that he is the oldest of a family of 7 and he and his siblings are just a tad bit competitive (read cut-throats). Let's just say that if we don't win at family competitions and games that pouting is involved...for days...until the next reunion!
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
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