Saturday's Dinner, 8/8/15??

[cjs]

What's on the menu for today for everyone?

I'm thawing chicken thighs, but have no idea what I'll do with them - calling for sprinkles, so we'll see about grilling.

[Gourmet_Mom]

Another Ashley special request....Brown Derby Salad. I've already got most of it done, so dinner is easy today.

[losblanos1]

Carylann is making Coq au Vin.

[Trixxee]

Going to give these wings a try. Not sure what I'm serving with it. Maybe corn on the cob.

http://allrecipes.com/Recipe/Detroit-Hot-Honey-Wings/

[cjs]

The wings sound delicious!!

Think I'll do a couple C@H dishes. the chicken I' doing will be Marinated Chicken w/fresh herbed olive oil. Nothing special, but the method of roasting (or grilling) the chicken and then rolling it around in the flavored oil sounds interesting. It's from one of the Cuisine for Two books.

The other is from Issue #112 - Zucchini Pasta salad w/lemon vin.

[Trixxee]

Karyn's mention of "hot honey" the other day is what spurred me on to find a wing recipe along those lines.

[cjs]

What a nice choice of C@H ideas. I really like the method of grilling (the recipe calls for roasting) the chicken 'nekkid' and rolling in the marinade after it's done. Great way for the cook to pull all else together while the chix marinates. I put mine in a warm oven.

And, the zucc pasta salad was a nice addition to dinner. Sutter Home Chardonnay - great with both!!



Later, we had meatloaf sliders - again, love these little goodies!

[labradors]

Quote:

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The other is from Issue #112 - Zucchini Pasta salad w/lemon vin.

---

May I have that recipe, please?

[losblanos1]

Zucchini Pasta Salad
with lemon vinaigrette

Weary of the same old mayonnaise based
pasta salad? This one’s sure to
refresh your palate.

Makes 8 servings (8 cups)
Total time: 30 minutes

FOR THE VINAIGRETTE, WHISK:
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
2 Tbsp. minced shallots
2 tsp. minced fresh garlic
1 tsp. minced lemon zest
Salt and black pepper to taste

FOR THE SALAD, COOK:
12 oz. dry farfalle pasta

TOSS:
2 medium zucchini, quartermoon
sliced
1 can chickpeas (15 oz.),
drained and rinsed
1/2 cup pitted and slivered
kalamata olives
1/2 cup chopped fresh dill
1/2 cup crumbled feta cheese
For the vinaigrette, whisk
together lemon juice, oil, shallots,
garlic, and zest; season with salt
and pepper.

For the salad, cook farfalle in
a large pot of boiling salted
water according to package
directions. Transfer farfalle to
a bowl of ice water to stop the
cooking; drain well.
Toss farfalle, zucchini, chickpeas,
olives, and dill with vinaigrette; stir
in feta before serving.

Per serving: 320 cal; 12g total fat (2g sat); 8mg chol;
421mg sodium; 44g carb; 4g fiber; 10g protein

[cjs]

That's it and it's really very good!! Thanks Blane.