Entertaining Menu

This is a fabulous entertaining menu for a large group! It is flavorful, relatively easy to prepare and presents beautifully. We prepared and served 60-70 servings for an elegant Christmas Dinner just last week.

Appetizer:
Bruschetta with Sliced Baguettes

Main Menu:
Roasted Chicken with Capers, Olives and Plums
Rosemary Roasted Red Poatoes
Mixed Spring Greens with Cucumber, Carrots and Onions
Homemade salad dressings: vinaigrette & creamy buttermilk

Dessert: (we were outside at this point)
Hot Chocolate and Wasail
Biscotti

The flavors in this dish are rich and elegant, yet it is easy to prepare: all the prep work for the chicken is done the previous day, and left to marinate overnight... making the day of your party more relaxing. AND if you are scared of the dried plums... please don't be! After roasting with all the other ingredients they meld in graceously and add the perfect touch to the dish. If your guest don't want to try them... they can just scoot them aside (as a garnish) and still enjoy the rest of the dish. The chicken comes out moist and flavorful, the roasted plums are smooth in your mouth, and the olives and capers lend that earthy note that balances it all out. The sauce is so delicious that you'll want some bread on the side to soak up the last drops on your plate.

Chicken with Capers, Olives and Plums

adapted from The Silver Palate Cookbook (Marbella Chicken)

This recipe can be made with all breast, all thighs and legs, or a mixture of the three, depending on your taste preferences and budget. Serve it with the rosemary roasted red potatoes or something that can soak up the sauce like polenta, orzo, angel hair pasta, or mashed potatoes.

1 (12-ounce) package pitted, bite-size dried plums
1 (4 ounce) jar capers
1 (0.5-ounce) bottle dried oregano
6 bay leaves
1 garlic bulb, minced (about 1 tablespoon)
1 1/2 cups pimento-stuffed olives
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon coarse sea salt
2 teaspoons pepper
8 pounds mixed chicken pieces
½ cup brown sugar
1 cup dry white wine (or substitute: ½ c white grape juice and ½ c chicken broth)
Garnish each plate with a sprig of parsley

Combine first 10 ingredients in a large bowl. Add chicken pieces, turning to coat well; cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
Arrange chicken in a single layer in one sheet pan or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine (or wine substitute) around pieces.
Bake at 350° for 50 minutes to 1 hour, basting frequently. When done, it should be between 170-180 degrees and the juices should run clear.
Remove chicken, dried plums, olives, and capers from the sheet pan and place into a serving dish. Drizzle with pan juices. Garnish with parsley.

Rosemary Roasted Red Potatoes

2 tablespoons olive oil
3 pounds small red potatoes, quartered into ½ inch pieces (about 8 cups)
2 garlic cloves minced (or 2 tsp bottled minced garlic)
2 tablespoon fresh rosemary, minced
1 tsp salt
½ tsp ground black pepper

Preheat oven to 425 degrees. Toss potatoes, oil, garlic and rosemary on a rimmed metal baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 35 minutes.

Tomato Bruschetta

I really love this bruschetta. You can make it the day before, and let it sit in the fridge so that the flavors mary well. It is best served with warmed Naan bread for dipping, but the traditional sliced baguette works well too. Be sure to consistantly petite-dice the tomatoes. It really makes a difference in presentation and with the ease of scooping it up on your bread. Best served at room temperature.

I made some and took it with us on our last camping trip. It was the perfect "sit around the campfire" snack. If you do this, wrap your Naan bread in foil and toss it on to hot coals in your fire pit for a few minutes until warmed.

Next time I make it I will have to take some pictures!

6 roma tomatoes, petite chopped

1/2 c sundried tomatoes, packed in oil, chopped
2-3 cloves minced garlic
2-3 Tablespoons olive oil
4 teaspoons balsamic vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c finely chopped red onion

Combine all the ingredients. It is best if it can sit in the fridge for at least a few hours or over night.

Vinaigrette
Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Chicken, Artichoke and Spinach Calzones

This recipe is simple to make and is something everyone in your family will enjoy. Even if your kids aren't familar with artichokes... please, give this a try! You don't have to tell them what's in the filling! My kids ate it to the last crumb. Serve it with fresh cut fruit or a small side salad. If you want to spice it up, add a sprinkling of crushed red pepper to the filling.

Chicken, Artichoke and Spinach Calzones

(adapted from Cooking Light)

(14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
12-14 frozen dinner roll dough (like rhodes rolls) , thawed

Preheat oven to 425°.

Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.

Brush oil over a baking sheet; sprinkle with cornmeal. Flatten and stretch out each individual roll like a mini pizza crust. Spoon 1/2 to 2/3 C spinach mixture into center of each dough portion. Top with another stretched out and flattened roll. Press edges together with fingers to seal. Press gently on calzone to flatten and shape as desired. Repeat to make 6-7 calzones. Bake at 425° for 12 minutes or until golden.

Update:: I now have a favorite whole wheat pizza crust recipe that I use with this recipe... and it is delicious!    No more white bread dough!

 

To Freeze: Place cooled calzones on a cookie sheet and put them in the freezer for a few hours or over night. Next, put them in a large ziploc bag. Remove excess air from the bag and seal, then place it back into the freezer. For reheating, take them staight out of the freezer, place them on a cookie sheet and put them in a 400 degree oven for about 15 minutes.

Roasted Butternut Squash and Bacon Pasta

A few days ago my friend, Christina Dickerson, brought me some butternut squash as a gift, fresh from her uncles garden. I love butternut squash! It is sweet, rich and buttery. It's never stringy or grainy, but has such a smooth and fine texture perfect for roasting in the oven, pureeing into soups or making into biscuits. It has truely earned its rank as "champion of the squash".

If you enjoy butternut squash too, try this delicious comfort-food dish. In this recipe, the sweeteness of the butternut squash pairs well with the smokey, salty bacon. The flavor combination is exquisite and the pasta brings it all home. Serve it with a big spinach salad and some fresh-cut watermelon. Next time I'd substitute whole wheat pasta.

Roasted Butternut Squash and Bacon Pasta
(adapted from Cooking Light)

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup diced red onion
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 1% milk
3/4 cup (3 ounces) shredded reduced fat provolone cheese
2/3 cup (3 ounces) grated fresh Parmesan cheese, divided
Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 20 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and 1/3 c pamesan cheese, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with 1/3 C Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Chicken Dishes I've made lately.....

My evenings have been too busy to include "blogging the dinner".... but here are some of the chicken entree's that I've made over the last couple of weeks. If I don't record them here and now, I might forget about them and never go back! I will have to add the full post later. If there is one that you would like, let me know and I'll send you the recipe. My kids just started school again, so we will be getting back into our routines.

Grilled Chicken with Cucumber Melon Salsa served with brown rice and a green vegetable. ***** This dish was fresh and lively... yet fairly simple. Every since my husband and I started eating at a fresh and local Vietmanese restaruant... I have come to love the flavors of lime, mint, and cucumber mixed together. The salsa takes some chopping but it is delicious and healthy... and is good even on or mixed with the rice. I would make it again in an instant.

Zucchini, Corn and Chicken Tostadas, Served with black beans and sliced Melon--***** This is quick, simple and tasty. It reminds me of my favorite mexican chicken soup. The kids ate it up and Jeff and I enjoyed it as well.

Chicken and Butternut Squash in Coconut Milk Broth, Served with Short Grain Basmati Brown Rice, Garlic Bread, Pineapple. **** It is good to have a variety of flavors in your menus... and this dish adds a twist, if your not used to coconut milk and butternut squash. As I've said before... I enjoy coconut milk recipes and this one is a great addition.

Blasamic Chicken with Polenta ***** I've been making this one for years. It is quick, simple, and full of flavor. Serve it with a salad or a green vegetable that is in season.


Chicken and beef sticks with minted quinoa and spinach salad- *****This one was actually made by my friend Lena. She made the Sticks and the quinoa, and I made the big spinach salad and blueberry crisp. It was a delicious back-yard dinner perfect for the swimming party.


Cilantro Rice with Chicken-- *** I love cilantro so I knew that I couldn't go wrong with this dish. I had planned on serving it as a main dish with a vegetable side, but upon finishing it, I realized that it wouldn't satisfy my husband's hunger, so I served it with skillet warmed tortillas, black beans, spinach (needed some more greens=), and sliced melon. Most of us ended up making it into burritos. Still, it was good and I heard no complaints!

Lemon garlic Chicken thighs-- ***This was OK, and it was easy to make. Served with Baked potatoes and a salad.

Sauteed Chicken Breast with Peppers and Feta

This dish relies on it's simple ingredients for its robust flavor.... the sweetness of the red bell peppers and onions, the saltiness of the feta, and the fruitiness of the kalamata olives. The ingredients come together effortlessly creating a flavorful entree that is simple, fast and delicious. Great for a healthy weeknight meal. And even better.... you can do it all on your stove top! No need to fire up your oven in the heat of the summer.

Sauteed Chicken Breast with Peppers and Feta

3 tablespoon all-purpose flour
1 1/2 tablespoon chopped fresh thyme (you can sub 1 tsp dried)

1/2 teaspoon black pepper
1/2 teaspoon salt
4(4-ounce) skinned, boned chicken breast halves or two large chicken breast, pounded and cut into two pieces.
1 teaspoon olive oil

1 tsp butter

1 1/3 cup or 1 large red bell pepper strips
1 cup vertically sliced red onion
1 cup sliced zucchini

2/3 cup fat-free, less-sodium chicken broth
2 teaspoon white wine vinegar
1/2 cup crumbled feta cheese, divided
2 tablespoons diced kalamata olives (optional)

Put one piece of chicken in a zip-lock bag. Pound chicken with a meat mallet to 1/4-1/2 inch thickness. Repeat with all chicken.

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil and butter in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add bell pepper, onion, zucchini, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 1/4 C cheese. Return chicken to pan, and sprinkle with 1/4 C cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 4 plates, and top each serving with a chicken breast half. Sprinkle with diced kalamata olives.

My husband is a little wary of red bell peppers, but even he gave this pepper-laden plate a thumbs up. He said it was "surprisingly delicious considering the ingredients". My kids loved the feta and the chicken, but it was hard to sell them on the peppers. If you suspect the same with your kids, serve this meal with an additional green vegetable that you know they will eat, and some brown rice to help fill their bellies (I used brown basmati short grain). Don't forget to have them try at least one of those peppers!

Tip: If you don't have an herb garden yet, it's time to get started! Start with a few of your favorites like thyme, cilantro, parsley or basil in pots. Or just stick them in the ground in your backyard somewhere. What ever is easiest. Fresh herbs have a much more vibrant flavor then dried, and they are easy to substitute into your favorite recipes. The general rule is 3x the amount of the dried herb called for (for example 1tsp dried or 1 Tbs fresh). Happy cooking!

Coconut Milk Cupcakes

Coconut milk has been on my mind lately, well, atleast when I think about cooking. I blame it on the bowl of butternut squash soup I had at Cafe Coco's in Kaua'i last week... it was deliciously rich, made with fresh local coconut milk and a sprinkle of curry. It's odd because I never liked coconut as a kid--not candy bars, cake, or even granola bars with just a hint of coconut flavoring. I probably never tried coconut milk. Now, I love the flavor and richness that coconut milk brings to a recipe-- in sweets, stir-fries, rice, or soup. Coconut milk has earned a rotation spot in my pantry.

These cupcakes could be mistaken for a rich basic white cupcake.... they don't flaunt the coconut flavor... just the moisture and richness that the coconut milk lends. Try this recipe even if you have an aversion to coconut.

Coconut Milk Cupcakes
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract

Preheat oven to 350°.

Line cupcake pans with paper liners.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into lined cupcake tins. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350°until a wooden pick inserted in the center comes out clean.

Cool cupcakes. Frost with cream cheese icing. Top with chopped toasted macadamia nuts, turbinado sugar or our favorite... strawberry slices.

I usually wing it for icing...

Cream Cheese icing:

Put 1/2 a block of Neuffchatel cheese in a mixing bowl. Add 1 Tbs softened butter. Beat with a mixer. Add powdered sugar to desired consistancy. If it gets too thick, just keep mixing. It will usually soften up again. Mix in 1 1/2 tsps vanilla.

Note: Find coconut milk in the Asian food aisle of your grocery store.

Pasta and Tomatoes with Chickpea Sauce

If you are one of those who likes to sneak nutrition into your family's diet... this is a dish for you! The flavors of hummus, fresh tomatoes and parsley adorn this pasta in this simple, yet hearty dish. The chickpea sauce boosts the fiber and protein content, while leaving out all the saturated fat traditionally found in creamy pasta dishes. Top it with a small amount of Parmigiano-Reggiano cheese to give it a big flavor boost at the end.


Pasta with Tomatoes and Chickpea Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups uncooked pasta- choose your variety!
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water until al dente, drain well.

Place chickpea mixture in a food pro-cessor, or blender and process until smooth. Make sure that you process it long enough or it may be a little mealy in consitancy. Combine chickpea mixture, pasta, tomatoes, fresh parsley, and lemon juice; toss well. And up to a half cup of warm water to thin the sauce if needed. Sprinkle with cheese. Serve hot.

Use whole-wheat pasta if preferred (I was out!). Serve it with steamed broccoli and some fresh-cut fruit of the season like honeydew melon. How did the kids recieve it??? They groaned a little when I put it on the table (as they often do when an unfamilar dish is set before them), but in the end they cleared their plates without further complaint. All four of them! I'd say it passed the test.

Tip: If you enjoy the bright flavors that fresh herbs lend to a dish, be sure to use the more vibrant flat-leaf Italian parsley instead of the curly leaf variety. And, If you must have some meat on your plate, grill up some italian seasoned chicken breast to go on the side. Enjoy!
Recipe adapted from Cooking Light