AUGUST 2014, What's Cooking for Dinner??

I saw this recipe, thought it looked good, made a few adjustments and the kids immediately knew what it was even though I'd never heard of it before. It is Chicken Shawarma with Lime Avocado Mayo. I added a salad made with mixed field greens, chopped dates, orange sections, and a trail mix that is mostly nuts and raisins. We put the salad and chicken in pita bread.

NormM wrote:I saw this recipe, thought it looked good, made a few adjustments and the kids immediately knew what it was even though I'd never heard of it before. It is Chicken Shawarma with Lime Avocado Mayo. I added a salad made with mixed field greens, chopped dates, orange sections, and a trail mix that is mostly nuts and raisins.  We put the salad and chicken in pita bread.

is that the recipe where the chicken is marinated in yogurt and spices?

Chicken
No Beth. Here is the recipe.  There is a little  yogurt in the avocado mayo though.

1 lbs  chicken breast, cut into 3-inch strips
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Note I added onion, red and yellow peppers when I skewered it for the grill.

Lime Avocado Mayo

1 ripe avocado
2 tablespoons mayo (make your own paleo mayo with this recipe)
2 tablespoons plain Greek yogurt
Juice of one lime
¼ teaspoon fine grain sea salt
Ground black pepper to taste

Directions

Heat a grill .
In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
In a shallow sealable container or in a large Ziplock bag, combine chicken strips and marinade.
Cover or seal and marinate at room temperature for at least 20 minutes.

In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)

Sounds tasty. Thanks!

Leave the house in a downpour to go to the local Applebee's OR make my own Oriental Chicken Salad??? Hmmmm, IF the rain hits me I might just melt. Guess I should just make the salad at home:

I vote for home made too. Not a fan of ABees. Altho I could eat 4 bowls of the spinach dip & those thin chips. Oh wait maybe that is Chilies   

It just started raining hard here too.

Flank steak with roasted tomato on a bed of Polenta.

Did you know my mom's name is Dorothy?

NormM wrote:Did you know my mom's name is Dorothy?

Now I remember who you remind me of....Burt Lahr (is that the right spelling??? I'm not sure).

He was the Cowardly Lion....such a sweetheart with Dorothy.

and if it's raining you'll have to watch outside to see over the rainbow...

Good Grief, I don't know where all that came from~LOL

Professional or Baker's Grease: equal parts of Crisco shortening, oil, and flour. (For a large amount, use 1 cup each)

Mix ingredients in a mixer with a beater attachment, until light and fluffy.
Use a pastry brush to apply the grease on the inside of your pan
No need to follow up with a flour sprinkling.
Store it in an airtight container in the refrigerator.

Barbara101 wrote:

Flank steak with roasted tomato on a bed of Polenta.

That meal looks so, SO good, Barb! I'd probably switch out the polenta for a nice cool/crisp salad because polenta just always tastes like 'fried mush' to me ~ and that's what I grew up eating for breakfast with pancake syrup poured on. I just can't get past that, no matter how many times I try.

But you're making me think I should definitely look for the London broil I have in the marinade in the freezer....I'm hungry for steak!

oh I know. My grand pushed mush on us too.Hated it.Now I like it lol.I bought 2 tubes of it on a whim. I did not want rice or mashed pot. in a box (lol)I have no real potato. Pasta ?? Saving that for today. So I made the polenta.
I have one tube left so I will fry it.


105` today. Not going out for anything. 

I bought so many plum tomato on sale last week. So today I will stuff them with seasoned bread crumbs them use that in some noodle pasta.

I've been away for a while. Had to go to Germany to settle the sale of my mother-in-law's house. It was a very long and drawn out nightmare with German beourocracy which had me pretty well tearing my hair out. German consulate in Toronto was absolutely ridiculous, so I flew over there and in 30 minutes it was settled.

However, I digress. Sister-in-law and I went out for dinner on Sunday to a gorgeous farmhouse turned fabulous restaurant. I had a beef goulash with Spaetzle, and the best mushrooms I have ever had. Fresh Chantarelles. I think those beauties were worth the cost of the trip alone! Yummy, Yummy, yummy. I think the season for them in Germany is right now.

How wonderful you were able to share a fabulous meal with your sister-in-law while there, Lore. You accomplished what you set out to do and had a traditional German meal ~ good for you!

My roasted stuffed plum tomato with toasted bread crumbs  are ready.