emptynestmom
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Post by emptynestmom on Apr 16, 2020 9:52:02 GMT -5
I am going to make dinner for my supper club friends and deliver to their door step...I want to make either chili or chicken noodle soup...I can make bread but would like to send some type of dessert and a side or appetizer...any suggestions you have would be appreciated...
Last week we shared a meal of pasta with sausage and sweet peppers sauce, focaccia bread, salad and orange bars delivered by one of the others to us...it was our way to share a meal together while apart...
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Post by mcgee on Apr 16, 2020 11:07:08 GMT -5
What a great idea - wish I could join your club. If I was making the chili I'd make Churro Cheesecake bars. I made it for a work potluck and it was a huge hit. There are a lot of recipes but I think this is the one I used: lilluna.com/churro-cheesecake-bars/If I were making the chicken noodle soup I'd make lemon cupcakes. Let us know what you end up doing. |
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emptynestmom
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Post by emptynestmom on Apr 16, 2020 11:19:10 GMT -5
McGee you would be more than welcome to join us...both suggestions are great...and I’ll be looking at the cheesecake bars regardless of when I make them...
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Post by wallycat on Apr 16, 2020 15:00:14 GMT -5
On the same theme as bars, brownies. Cookies are easy to transport. If you have a recipe for a great fruit sauce, you could make that and jar it up and tell people to top their ice-cream with it.
Rum balls or that style of dessert also holds up well.
If you want something easy, transportable and healthy, a splurge on some fancy fruit...small serving of raspberries or organic strawberries in a little mason jar.
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Post by PattiA on Apr 16, 2020 15:55:41 GMT -5
This Mexican Corn Dip would be a nice app for the Chili: damndelicious.net/2014/07/28/mexican-corn-dip/Brownies with Ancho Chile for dessert. For Chicken Soup, a bright salad with some orange or grapefruit segments. And I love the mcgee's idea of lemon cupcakes. |
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lantana
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Post by lantana on Apr 17, 2020 5:35:27 GMT -5
This Mexican Corn Dip would be a nice app for the Chili: damndelicious.net/2014/07/28/mexican-corn-dip/Brownies with Ancho Chile for dessert. For Chicken Soup, a bright salad with some orange or grapefruit segments. And I love the mcgee's idea of lemon cupcakes. I remembered making chile cinnamon brownies in the past and found this note for "doctoring" a mix in my files. It makes a mildly spicy brownie that is good with ice cream. chile cinnamon brownies--King Arthur GF mix which makes a 9x9 pan. To the mix I added ¾ tsp Rancho Gordo New Mexico chile powder, ¼ tsp chipotle chile powder, ½ tsp Vietnamese cinnamon, 1 tsp vanilla, 2 tsp decaf coffee powder. |
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Post by erin elizabeth on Apr 26, 2020 6:48:23 GMT -5
Inquiring minds want to know what you ended up doing, emptynestmom!
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emptynestmom
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Post by emptynestmom on Apr 26, 2020 9:07:10 GMT -5
Haven’t done it yet...one lady was at her cabin last week...I was leaning to chili, toppings, fresh bread and Churro Cheesecake Bars....but weather has gotten significantly warmer and it could become a salad...I will post final menu once it has been made and delivered mid week...
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emptynestmom
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Post by emptynestmom on Apr 29, 2020 22:25:01 GMT -5
Delivered dinner to my friends tonight...after temperature turned so warm I figured chili or other soup wouldn’t work so I went with a Rustic Chicken Salad with Spring vegetables, homemade rolls with a Mediterranean Style Garlic Herb Seasoning on top and since I bought the ingredients for dessert it was a Churro Cheesecake Bars...I cut up all salad ingredients and sent to be assembled at each individuals house. ![]()  |
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Post by mcgee on Apr 30, 2020 19:35:53 GMT -5
Do you have a recipe for the salad or did u just wing it?
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emptynestmom
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Post by emptynestmom on Apr 30, 2020 21:50:45 GMT -5
McGee I had a recipe
Rustic chicken Salad with Spring Vegetables
Prep time: 10 minutes Total: 56 minutes (not including marinade time)
1 pound boneless skinless chicken breasts
½ cup Zesty Italian Dressing, divided
6 cups spring mix salad greens
2 cups fresh green beans, blanched (about ¾ lb.)
1 ½ cups cherry tomatoes, halved
1 cup Italian Style Cheese Crumbles (I used Feta Crumbles, Mediterranean I think)
¼ cup sliced green onions
Place chicken in resealable plastic bag. Add ¼ cup of the dressing; seal and marinade for 30 minutes. (I marinated about 90 minutes)
Preheat grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 6-8 minutes on each side or until cooked through, cut into strips.
Place salad greens on serving platter; top with the beans, tomatoes and chicken. Drizzle with remaining ¼ cup dressing; sprinkle with cheese and onions.
Makes 4 servings, 2 ½ cup each. (save 50 calories by using Light Italian dressing and 2% reduced fat Colby and Monterey jack cheese crumbles.)
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Post by mcgee on May 1, 2020 9:07:34 GMT -5
Sounds good - I might have to try that. We eat a lot of salads in the summer and this one is a little different from what I usually do.
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