I'm making dinner for my in-laws on Thursday. However, whenever we usually have dinner there - it's beef and potatoes. I don't want this! They don't like eating pasta/heavy carb meals.

We'll be decorating the tree, so anything festive would be awesome.

Dessert is going to be a key lime pie.

 

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Cornish Game Hens

Green Risotto

Warm Wilted Winter Greens


Just a few ideas.

 

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Oh, I forgot to mention that hubby is a picky bastard?

 

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How picky a bastard is he?

 

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LOL. If he ever reads this, I'm so dead.

Basically, whenever we go over, his parents make sure to have carrots and peas ready for him to eat because he doesn't like many other veggies.

 

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Do they like chicken?

A grilled or baked chicken breast is my favorite meat. To give it some red and green color you could serve a topping of tomatoes and green peppers. Or, serve the chicken breast on top of a rice pilaf with tomatoes and green peppers in it.

Or, make a chicken breast and top with a marinara sauce and some basil. You could serve it with just a little pasta on the side or under the chicken breast if they don't want a lot of pasta--or no pasta if they don't want any.

 

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I was thinking chicken parm - but would I serve with it besides pasta? lol

 

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Sweet Pea Risotto


Ingredients

1 quart chicken stock

2 tablespoons extra-virgin olive oil, divided, plus some for drizzling

2 tablespoons butter, divided

1 small onion, chopped

2 cloves garlic, chopped

1 cup Arborio rice

1/2 cup white wine

1 cup peas, defrosted

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish

Handful flat-leaf parsley, chopped

4 loin lamb chops, each 1 1/2 inches thick

1 shallot, thinly sliced

1/2 cup black cherry all fruit preserves (recommended: Polaner brand)

3 tablespoons balsamic vinegar

1/2 teaspoon cracked black pepper, eyeball it in your palm

Salt


Directions

Place the stock in a small pot and warm it up over medium low heat.


Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes then add the rice and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese and parsley just before serving. Season the risotto with salt to taste.

 

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You could serve it with a cheesy polenta instead of pasta.

 

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How about a pot of chili with cornbread or homemade soup and salad maybe with some homemade whole grain bread? All this stuff can also be made ahead of time and reheated. As a matter of fact, I prefer making soups and chili the day before because they taste better after sitting in the fridge.

Silver

 

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