Poulet whatsis? If you are a true foodie and haven't seen Last Holiday yet, you must. I loved this film, not just because it was cute and funny, but because I related so well to all the food scenes!
This is the recipe that Georgia Byrd was making in the beginning of the movie. It comes from Emeril Lagasse, so you KNOW it'll be good! I'll be making it this week and I'll get pictures up as soon as I can ... if we don't eat it first.
Sunday dinner is a comfort food sort of thing for me, so when it comes to Sunday dinner in the summer, my head is in a cooler climate state of mind, if that makes sense.
Even so, there's no reason Sunday dinner can't be special even when the weather is not complying. A real table set outside with a pretty tablecloth and real dishes and silverware is a nice way to "picnic" without the usual paper plates and plastic forks. Making use of the grill for something beyond hot dogs and burgers is a nice way to set the day apart from the norm, as well.
Grilled Chicken with Fruit Salsa
Mixed Greens with Raspberry Vinaigrette
Grilled Corn on the Cob with Herbed Butter
Minted Iced Tea
Fresh Peaches and Cream
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Grilled Chicken with Fruit Salsa
Heat grill to medium-high.
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Rub breasts with olive oil. Place on heated grill and grill over medium-high heat for 20 minutes, turning once during cooking. Serve with fruit salsa.
Fruit Salsa
1 small ripe mango, peeled, seeded and diced
1 small banana, diced
1 cup fresh pineapple, diced
1 small red pepper, seeded and diced
2 green onions, thinly sliced
3 tablespoons chopped fresh mint
4 tablespoons lime juice
2 jalapeño peppers, seeded and minced (optional)
Combine all ingredients in small bowl and let stand refrigerated for an hour before serving. Serve chilled or at room temperature.
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Raspberry Vinaigrette
6 oz. balsamic vinegar
6 oz. raspberries
4 oz. honey
24 oz. salad oil
2 tsp. Chambord liqueur
1 tsp. Dijon mustard
1 T. fresh garlic-minced
1 T. fresh shallots-minced
1 egg
pinch each-oregano, basil, parsley
to taste-salt and pepper
Put raspberries through a sieve to puree and remove
seeds.
Pour vinegar, honey, oil, and Chambord through sieve.
Add mustard, egg, and remaining ingredients.
Whip to mix completely.
Check seasoning.
Serve cold-but well mixed.
Today's first submission is from a new player,(we love those!) Casi at Finding My Inner Cook. Stop by and say hi. Her idea is:
Italian Stuffed Chicken
4 chicken breasts, flatten and cut in to make pocket
1/2 cup sweet onion; chopped (divided by 4)
1 cup diced Italian plum tomatoes (divided by 4)
1 cup shredded Monterey Jack cheese (divided by 4)
8 leaves of fresh basil (divided by 4)
In a heated pan with a little butter cook onion until it is translucent, remove from pan.
Fill chicken with the ingredients. Place in oven at 400 for 30 minutes (or until done).
I like to serve it with herb and butter pasta.
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My thoughts on those ingredients:
Mexican Manicotti
1 lb. lean ground beef
1/2 cup sweet onion; chopped
1 (16 ounce) can re fried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
1 cup diced Italian plum tomatoes
1 cup picante sauce
16 ounces sour cream
1 cup shredded Monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, onions, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water, tomatoes and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.
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...and the original recipe:
Buffalo Chicken Pizzas
olive oil
1 can (10 oz) refrigerated pizza crust
3 Tbsp butter or margarine
1 lb boneless, skinless chicken breast halves; cut into 1/2 in pieces
1/2 cup sweet onion; chopped
3 Tbsp hot pepper sauce
1 cup diced Italian plum tomatoes
1 cup shredded Monterey Jack cheese
Heat oven to 425F. Lightly coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into
4 rectangles. Place rectangles on oiled cookie sheet;
press each to form 6x5-inch rectangle.
Melt butter in large skillet over medium-high heat.
Add chicken, onion, and hot pepper sauce;
cook 4 to 6 minutes or until chicken is no longer
pink in center, stirring occasionally.
Remove from heat. Stir in tomatoes.
With slotted spoon, spoon mixture over dough to
within 1/4-inch of edges. Sprinkle evenly with cheese.
Bake at 425F for 13 to 16 minutes or until crust is
deep golden brown.
