They will only be here for a week, so only chance to entertain and get together is during the week for lunch. They will be bringing their 3 yr old... It is supposed to be warm this week. Any thoughts on what to make? I did the Panini grill sandwich making last time he was on leave...Any ideas? TIA!
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Need some inspiration...A friend of the family just returned from Iraq and will be in our area.
- Thread starter barb_b
- Start date
This is very good! Chicken Gyros with Yogurt Dill Sauce (read the first review - the reviewer's
young children liked this also).
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
young children liked this also).
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
This is from my files - haven't tried it yet: Chicken Salad Croissants
CHICKEN SALAD CROISSANTS
INGREDIENTS:
2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Lettuce Leaves
6 croissants, split
DIRECTIONS:
1. In a large bowl, combine the chicken, cheese and pickle relish. Combine the mayonnaise, parsley, lemon juice, seasoned salt and pepper; add to chicken mixture and mix well.
2. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.
Yields: 6 servings
http://allrecipes.com/Recipe/Chicken-Salad-Croissants/Detail.aspx
CHICKEN SALAD CROISSANTS
INGREDIENTS:
2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Lettuce Leaves
6 croissants, split
DIRECTIONS:
1. In a large bowl, combine the chicken, cheese and pickle relish. Combine the mayonnaise, parsley, lemon juice, seasoned salt and pepper; add to chicken mixture and mix well.
2. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.
Yields: 6 servings
http://allrecipes.com/Recipe/Chicken-Salad-Croissants/Detail.aspx
This is delicious - can use your panini maker - Grilled Swiss Cheese, Tuna, & Red Pepper Sandwiches
GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES
(I've made this many times with lots of variations, subs, and additions).
INGREDIENTS:
1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil
DIRECTIONS:
In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.
Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.
In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.
Serves 2.
Gourmet, March 1990
http://www.epicurious.com/recipes/recipe_views/views/10356
GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES
(I've made this many times with lots of variations, subs, and additions).
INGREDIENTS:
1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil
DIRECTIONS:
In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.
Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.
In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.
Serves 2.
Gourmet, March 1990
http://www.epicurious.com/recipes/recipe_views/views/10356
I watched Ina Garten today on FN and she made this Mustard Chicken Salad
which looked beautiful and sounds so good. Serve on lettuce leaves with some great bread or interesting bread sticks and a nice light dessert.
http://www.foodnetwork.com/recipes/ina-garten/mustard-chicken-salad-recipe/index.html
which looked beautiful and sounds so good. Serve on lettuce leaves with some great bread or interesting bread sticks and a nice light dessert.
http://www.foodnetwork.com/recipes/ina-garten/mustard-chicken-salad-recipe/index.html
This is one of my favorites: Ina Garten's Chinese Chicken Salad (peanut butter in the dressing)
The flavors aren't super strong and there's peanut butter in the dressing. Might have some good kid apppeal.
(I substitute blanched green beans for the asparagus.)
http://www.foodnetwork.com/recipes/ina-garten/chinese-chicken-salad-recipe/index.html
The flavors aren't super strong and there's peanut butter in the dressing. Might have some good kid apppeal.
(I substitute blanched green beans for the asparagus.)
http://www.foodnetwork.com/recipes/ina-garten/chinese-chicken-salad-recipe/index.html
THanks so much for the ideas...Chicken salad it is. Can be made early in the day, it will work!
Now to go through the choices. THe jello will be perfect for dessert! (Also will be made ahead!) Now I have a plan! Thank again. Unfortunately, I haven't had a chance to catch up with him yet, so not sure what he couldn't get in Iraq. Thanks again for the ideas...I was struggling; thinking more about what I didn't want to make...vs. what would work!
Now to go through the choices. THe jello will be perfect for dessert! (Also will be made ahead!) Now I have a plan! Thank again. Unfortunately, I haven't had a chance to catch up with him yet, so not sure what he couldn't get in Iraq. Thanks again for the ideas...I was struggling; thinking more about what I didn't want to make...vs. what would work!