Last Friday I made a luau themed dinner for a group of 22 who were having some kind of luau-tiki-mystery dinner. All I knew was that they needed three courses, and it should be tropically themed. I made shrimp salad in wonton cups for starters, grilled tequila marinated chicken breasts with grilled pineapple (Chicken not bad, grilled pineapple good fresh off the grill, eeyuck when it got cooled off & I thought the sour cream sauce was a waste) with vegetable fried rice for mains, and coconut cake for dessert.
On Monday, I made some of the leftover chicken into a kind of chicken divan, with broccoli, Ovens of Brittany mushroom sauce from the freezer, and crumbs on top. That still left 2 pieces that tonight became Chicken soup for the busy soul, with chicken and vegetable broths thawed from my stash in the freezer, arugula (from a couple of bunches that were leftovers that I brought home from the Food for Thought Fest Local Food Chef Showdown), one carrot, stelline, and some celery. Even our Italian AFS student liked the soup, and she is behaving exactly like me at 17 – rarely to never eats anything her “mom” cooks; wants the control of making all her own edibles. I also made a batch of caponata with the last of the eggplants I got two CSA boxes ago, tomatoes and celery. The fridge is starting to look a lot more like the fridge of some people going to to Door County real soon.
Chicken soup
