Happy Saint Patrick’s Day! My sister made a surprise visit last night and she was wearing cute green flip-flops. I need to find myself a pair of those. But until then I’ll have to settle for the green top I found in my closet this morning.
Tonight we’re having the annual corned beef, which I always look forward to. I’m not so much into cabbage (although Kevin’s mom makes a good cabbage dish with cheese sauce). I think I’ll serve roasted carrots and mashed potatoes along with it. I’ll probably dye the potatoes green, just for kicks.
The other night something happened that rarely ever happens … Kevin made a dinner request. Nice! I always like the menu-planning help. He asked me to make something we call Greek Chicken. I got the recipe from a good friend of mine named Meredith T. Her family makes it often. I’ll paste the recipe below. Even if you don’t like olives, you might like this dish. I’m not hugely into olives but the sauce is very flavorful and different. We serve it over rice.
I’ll probably also make this Cheddar Beer Soup again because I’ve suddenly realized that it’s going to be warm soon and I only have a few more weeks to enjoy soup. And last time we had this, we loved it. I puree it so it's smooth and put the croutons on top.
On Friday we're going to a fellowship dinner and I'm bringing Giada’s chicken tetrazzini.
Lastly, I think I’ll make some egg salad and Sloppy Joes. This is a fantastic recipe for Sloppy Joes, if you're looking for one. I add another teaspoon or so of brown sugar and also a splash of vinegar to make it even better!
Oh, and I almost forgot! I'm making Croque Madame for an Easter Brunch. Except, this time I'm going to make an authentic Béchamel Sauce to drizzle on top. I'll probably also make a dessert but I haven't figured out what yet.
Happy eating this week!
6 boneless/skinless chicken breasts
½ c. olive oil
4 T. lemon juice
4 T. balsamic vinegar
2 t. garlic chopped
½ t. coarse pepper
2 T. capers
1 t. oregano
1 t. basil
6 oz. can of sliced olives
½ t. salt
Preheat oven to 350 degrees. Place chicken in 9x13 pan. Stir ingredients of marinade together. Poru marinade over chicken. Bake for about one hour, covered, until chicken is done. Uncover and brown under broiler. Serve with rice, pasta, or orza. Serves 6.
I'll also post my White Chicken Chili recipe, which I got from my friend Janice. We LOVE this recipe (someone asked for it last week):
White Bean Chicken Chili
3-4 boneless/skinless chicken breast, cooked and diced
1 T. olive oil
1 onion, diced
1 ½ t. minced garlic
2 cans white beans
14 oz. chicken broth
8 oz. (+) green chilies
1 t. salt
1 t. oregano
½ t. pepper
1 c. sour cream
½ c. heavy whipping cream
Saute onion and garlic in olive oil. Add beans, broth, chilies, salt, oregano, pepper, and chicken. Bring to a boil. Turn down heat and simmer for 30 minutes. Turn off heat and stir in sour cream and heavy cream. Serve immediately.