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Post by lesfire on Feb 8, 2005 21:27:53 GMT -5
Due to the fact that one of the honored guests had strep throat and her doctor told her to stay home all weekend. So I'm having it next weekend. I went ahead and gave my aunt her gifts but the dinner for my sister and aunt will be next weekend now LOL. To be continued....
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Post by Chrisnstar on Feb 8, 2005 23:27:52 GMT -5
awwwww. I'm sorry. Strep is no fun! Well, you'll have another week to plan a great dinner!
We had company tonight. My husband's cousin from Chicago came to visit. We haven't seen him for 10 years!
I fixed Greek style baked chicken, Greek green beans, pastitsio (Greek pasta dish), salad and chocolate banana cake (gotta use up all those banana baked goodies).
chris
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Post by Mary Ann on Feb 9, 2005 7:45:39 GMT -5
Chris, how do you make your Greek chicken? I'm looking for some new ideas, as I'm going through a bit of an anti-meat thing and still need the protein.  My chiro tells me that I've changed from being a slow oxidizer to a fast oxidizer, but I think I'm just sick of meat.  But I'll take a good chicken recipe! |
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Post by Chrisnstar on Feb 9, 2005 9:39:36 GMT -5
It's so easy Mary.... use chicken breasts, wash them and arrange them on a baking pan. Drizzle them with lemon juice and sprinkle oregano on top of them. Salt and pepper to taste. Bake at 350 til done!
About halfway through the baking time, y ou can turn them so they get into the juice and' aren't dry.
chris
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Post by Mary Ann on Feb 9, 2005 9:44:17 GMT -5
That sounds simply delicious! Do you used skinned chicken breasts, or those with skin?
I love citrus with chicken and fish. When we were on Maui, we wandered along the beach and came to a seaside restaurant that served the most amazing mahi-mahi with a fresh citrus salsa. Man, that was good! I'd never really enjoyed star fruit before, but with the mango and guava and other fruits, it was spectacular.
Thanks for the recipe! We'll have it as soon as hubby gets back from Boston.
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Post by Chrisnstar on Feb 9, 2005 9:51:12 GMT -5
traditionally, they use chicken with skin. If you use skinless, you'll want to turn them over in teh juice a few times to keep them moist.
chris
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Post by KarenN on Feb 9, 2005 9:52:11 GMT -5
What? No Olive Oil?? I do the same thing, but mix lemon juice and olive oil together for the drizzle.
We're having the new pastor and his family over on Sunday after church. I had to come up with a meal that I could prepare mostly ahead of time:
Ropa Vieja with soft flour tortillas
Yellow Rice
Black Bean Salad
Mango Salsa
Guacamole
Lemon Raspberry Mousse or Apple Pie for desert
Sound good to you all?
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Post by Mary Ann on Feb 9, 2005 10:03:19 GMT -5
The olive oil idea sounds great too, Karen!
What's Ropa Vieja? I adore Mexican cuisine!
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Post by KarenN on Feb 9, 2005 10:22:38 GMT -5
Ropa Vieja literally means Old Clothes (rags) - it is a latin dish made with a shredded beef roast (or pork) - you cook the fire out of the roast until it falls apart, then shred it and add satued onions, peppers garlic, tomato sauce, and whatever seasoning your palate likes - we don't do real hot, so I use just some cumin, salt and pepper. Simmer it all together and serve it over rice or with tortillas. You can use sourcream, slasa, guacamole, etc for condiments. YUM
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Post by Mary Ann on Feb 9, 2005 10:27:37 GMT -5
OH MY, I think I need that!  Thanks, Karen! That sounds delicious! |
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Post by Chrisnstar on Feb 9, 2005 11:13:11 GMT -5
Duh, thanks KarenN... I forgot the olive oil! Duh, what good Greek would eat food without olive oil on it, LOL!
chris
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Post by Sheryl as guest on Feb 9, 2005 13:10:10 GMT -5
I have always wanted to know how to "shred" chicken, beef and pork for Mexican food. I know how to make a fall apart tender roast, that is about as close as we get to shredded meat.
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But I'll take a good chicken recipe!
