Open Thread: Thursday Night Menu
By Anne Laurie May 6th, 2010
Take it away, Bad Horse’s Filly...
I had this chicken at a friend’s cookout years ago and really liked it, so I made note of the recipe. It’s simple, moist and tasty. Because the chicken is pounded, it grills up quickly. I was going to post a fancy dessert, but since it’s time to pull out the summer clothes, I’m skipping the desserts this week. Next week I have two birthday cakes to make, so we’ll see how long that resolution lasts. I really like the jarred or refrigerated citrus chunks, they’re a nice finish to this meal. But if you need a more decadent dessert, may I suggest this one?
On the board tonight:
1. Yogurt Dill Chicken
2. Lemon Peas
3. Couscous
4. Citrus Chunks
Recipes and shopping list at the link.
Posted in Cooking, Open Thread
Yogurt dill chicken is fantastic. Haven’t made it in a few years. Am going to soon, now that I’ve been reminded…
May 6th, 2010 at 11:36 pm
Recipe looks great, I will try it this weekend. Haven’t pounded chicken for a long time though…will have to decide which tool or appliance works best. Maybe a hammer?
May 7th, 2010 at 12:10 am
What the hell is Bad Horse Filly? I’ve been lurking here long enough to where I should know what that is, I think!
May 7th, 2010 at 1:00 am
@ReggieH:
Bad Horse Filly is the name of the commenter who furnishes the recipes.
I made 3 pans of lasagne, a batch of tzatziki, the fixings for 2 stratas – one sausage, swiss, spinach, mushroom, and carmelized onion, one proscuitto and cheese, and a batch of baklava today. Tomorrow I have to make 2 birthday cakes and a batch of birthday reeses brownies. I’m tired of looking at my kitchen and I need a maid to do the dishes.
May 7th, 2010 at 1:14 am
@IndyLib: I am sooo coming to your house for dinner. I bet you’re popular for the on-base potlucks.
Stupid question for BHF: Can fresh dill be used here? I’m most likely going to buy some for other uses and I think it would work fanatstic here.
May 7th, 2010 at 1:46 am
@Yutsano:
LOL I do have a rep at the Chief’s mess. My husband just got promoted to Master Chief and his pinning is tomorrow. The Tzatziki and baklava are to go with the gyros we’re having catered from our favorite greek place to serve at the “wetting down”. The lasagne is to feed all the family that came in for the occasion, and the cakes and brownies are for 3 of the myriad of family bithday’s in May.
May 7th, 2010 at 3:09 am
@Yutsano: Stop by and pick me up before you head out….IndyLib’s house sounds like the place to be. I’ll even help do the dishes. And yes, fresh dill is probably preferable. I’d snip a good tablespoon – mix up the marinade, give it a taste and maybe add a bit more.
May 7th, 2010 at 8:58 am
it is spring and spring means fiddleheads. eat as much as you can.
wed. night’s dinner was rib-eye (salt, pepper, charcoal), fiddleheads & morels (sauté in butter w/sage) and a caprese salad.
tonight or tomorrow, more fiddleheads! and some lamb.
May 7th, 2010 at 12:25 pm