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Solid recommendations needed for a Friday night dinner on a hot day!

Hi all,

I would like to grill some chicken (in the oven), make a refreshing wild rice salad and an easy dessert.

I can scour the internet for recipes but more and more, I am finding that chowhounds are the people with the yummiest recipes.

For the chicken, it could be anything. For the wild rice, I was thinking of tossing it with some orange juice, parsley, golden raisins, etc...I had this at a party but cannot seem to find the recipe. As for the dessert, I don't know what I could do.

What do you guys/gals think? I can't wait to hear what you have to say..

TIA!

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  1. I'm curious how you "grill" chicken in the oven. Can't get my brain around that one.

    3 Replies
    1. re: c oliver

      hehe. I was going to just put it on broil and lay the chicken directly on the rack, with a pan on the lower rack to catch the drippings...bad idea?

      Or, I could just bake them, on a rack....

      1. re: xiaobao12

        What you descirbe sounds like the skin and outside of the chicken is going to burn up and the inside will be raw. And if it's hot, why use the oven? No way to grill outside?

        1. re: c oliver

          I don't have a grill..=(

          OK - I will bake them using a rack....

          But you and goodhealth got me thinking....maybe I don't want to do chicken in the oven....hmmm

    2. here's a good approximation of your rice recipe:
      http://www.myrecipes.com/recipe/pecan...

      but i had another thought because i hate turning on the oven when it's really hot out...how about poaching the chicken, cubing or shredding it, and tossing with a wild rice pilaf to make a main-dish salad? there are tons of possibilities - add in different herbs, vegetables, nuts and dried fruits, and toss with a creamy mustard- or yogurt-based dressing or a citrusy vinaigrette.

      2 Replies
      1. re: goodhealthgourmet

        TY goodhealth....yes, that one looks right. I will use walnuts because that's what I have. Do you ever add red-wine vinegar to your dressing? I found a couple of recipes (I didn't like) where they use OJ (or lemon juice) with red-wine vinegar.

        1. re: xiaobao12

          don't get me started on vinegar - i currently have 11 varieties in the cabinet and they all have their uses :)

          but yes, i do use red wine vinegar in my dressing sometimes, and i actually happen to like the way it pairs with walnuts...even better if you whisk a little dijon into the vinaigrette, and add some crumbled feta or blue cheese to the salad.

      2. Easy hot day dessert: ice cream or sorbet pie. Make (or buy) a graham cracker crust, soften ice cream or sorbet of choice just enough to make it spreadable and layer on top of the crust. Add another complimentary flavor if you like, or put a layer of complimentary topping. Cover with plastic or foil and freeze. Garnish with whipped cream or whatever suits your fancy just before serving.

        I am having friends over on Monday and this is the variation I will be serving: Coconut gelato topped with a thin layer of cream of coconut mixed with some creme fraiche. Not sure what my garnish will be...thought of toasted coconut but that might be too much. I am also doing them in cupcake liners to have them in individual servings rather than a pie pan. Easy-squeezy, and no sweat involved.

        3 Replies
        1. re: jlhinwa

          oh my - thanks for the great idea. I will use a muffin pan, crack the graham cracker...vanilla ice cream.....slice of mango...chopped mint. yah?

          1. re: xiaobao12

            Just a suggestion..jlhinwa's suggestion is lovely. I think your dessert would be great, but there's one thing that might up the flair just a bit.....why not use crushed boxed gingersnaps as the base? With the ice cream, and the mango, you could also garnish with a tot of candied ginger, or just go with the mint. :) Enjoy your party!

            1. re: mamachef

              Oh my, that is a wonderful suggestion! The gingersnaps would be heavenly. I did a couple of trial combinations last night because I have never frozen creme fraiche before and wanted to make sure it would come out okay. I had a vanilla w/caramel & sea salt combination as well and it also turned out nicely. The flavor combination possibilities are endless and I am going to have to work hard to limit myself to just three or four selections.

              I really am happy with the cupcake sized serving and the way they set up and presented, but now I am not going to be satisfied until I try it with gingersnaps. :-) Thanks mamachef!

        2. Well, it won't be grilling, 'cause you'd need to actually grill it. But well-marinated, there's no reason in the world you can't oven bake it and end up with a delicious and juicy end result. One great way to achieve this is to make a paste of plain yogurt (Greek's best) mixed with a tb. or two of Indian-profiled spice mix......garam, or best-quality curry powder, with a few shakes of paprika, and a minced clove of garlic or two or three, and rub it onto the chicken. Just let that baby marinate for a min. 4 hours, or up to 24. Then lay out on a foil covered flat baking sheet with edges, and bake at 325 for an hour. (I'm assuming a cut-up chicken.....or several. Just make sure there's ample room on the sheet so pieces aren't jammed together, because then they're steaming, not baking.) At the last, you can put them under a broiler to crisp the skin. This is great hot, cold or at room temp. It's as appropriate to a picnic as it is a dining table. And it is delicious....the yogurt marinade makes the chicken deliciously juicy.

          2 Replies
          1. re: mamachef

            this is awesome - thanks so much everybody. mama, i've memorized your recipe and will use it next time for sure. because, last night, i went ahead and make some bourbon bbq sauce that is melding right now.

            i will also use ginger snaps instead of graham cracker because it has more character i think!

            goodhealth - i make a honey mustard dressing all the time with red wine, mustard, shallots, etc....but i should leave the vinegar out for this one right?

            THANKS EVERYBODY!

            1. re: xiaobao12

              Enjoy your day, so glad you got such wonderful suggestions!! Isn't this just the place to be, when you need help like that? CH-ers haven't ever let me down.

          2. I avoid using the oven in hot weather, and I don't grill. My cast-iron skillet cooks meat speedily and imparts a great sear. Another approach is to slice the meat into small cubes or thin strips, then stir-fry. Doesn't *have* to be an Asian flavor profile. Today I will do it with chicken breast to use in a quick stove-top chicken parmesan.