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Thread: Lunch tomorrow

  1. #1
    Becca Guest

    Default Lunch tomorrow

    Tomorrow, I am having a visitor over for lunch and my mind is blank.
    All I can think to serve is chicken salad. Too boring?


    Becca

  2. #2
    Mr. Bill Guest

    Default Re: Lunch tomorrow

    On Fri, 03 Apr 2009 14:54:23 -0500, Becca <[email protected]> wrote:

    >Tomorrow, I am having a visitor over for lunch and my mind is blank.
    >All I can think to serve is chicken salad. Too boring?


    How about a chicken-toasted pecan salad with cold asparagus spears.
    How about curried chicken salad served in a phyllo cup? Fresh
    pineapple slices with banana muffins would make a great lunch.

  3. #3
    Kris Guest

    Default Re: Lunch tomorrow

    On Apr 3, 3:54*pm, Becca <be...@hal-pc.org> wrote:
    > Tomorrow, I am having a visitor over for lunch and my mind is blank. *
    > All I can think to serve is chicken salad. *Too boring?
    >
    > Becca


    Chicken salad is a great idea (I love it personally) - you can make it
    ahead and it tastes better that way, too!

    It's only as boring as you want it to be. Try adding some curry
    powder, a hint of honey and some halved red grapes to it. For
    texture, add celery or toasted nuts.

    Another way I've had it is served in lettuce cups, which makes for a
    fun presentation, plus adds a nice crunch.

    Add some nice cut fruit and a good roll/bread,and you'll have a very
    good "guest lunch".

    Have fun,
    Kris

  4. #4
    Sky Guest

    Default Re: Lunch tomorrow

    Kris wrote:
    >
    > On Apr 3, 3:54 pm, Becca <be...@hal-pc.org> wrote:
    > > Tomorrow, I am having a visitor over for lunch and my mind is blank.
    > > All I can think to serve is chicken salad. Too boring?
    > >

    (snip)
    > For texture, add celery or toasted nuts.


    Toasted almond slivers in chicken salad is so very good. If adding
    toasted nuts, I recommend adding those at the very last moment when the
    salad gets served. My experience has been they'll lose their crunch and
    get 'soggy' if the nuts are included when the salad is made or any
    significant time before serving (more than 1 or 2 hours??).

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  5. #5
    Andy Guest

    Default Re: Lunch tomorrow

    Becca said...

    > Tomorrow, I am having a visitor over for lunch and my mind is blank.
    > All I can think to serve is chicken salad. Too boring?



    Becca,

    Maybe put it on toast? With some optional avocado?

    Best,

    Andy


  6. #6
    Becca Guest

    Default Re: Lunch tomorrow

    Andy wrote:
    > Becca said...
    >
    >
    >> Tomorrow, I am having a visitor over for lunch and my mind is blank.
    >> All I can think to serve is chicken salad. Too boring?
    >>

    >
    >
    > Becca,
    >
    > Maybe put it on toast? With some optional avocado?
    >
    > Best,
    >
    > Andy


    Thanks everyone for your wonderful suggestions. Kris suggested making
    it ahead, and I agree, it always tastes better the next day. The
    chicken is cooked, the meat is off the bone, so I will run into the
    kitchen and make chicken salad.


    Thanks again.

    Becca

  7. #7
    Omelet Guest

    Default Re: Lunch tomorrow

    In article <[email protected]>,
    Becca <[email protected]> wrote:

    > Tomorrow, I am having a visitor over for lunch and my mind is blank.
    > All I can think to serve is chicken salad. Too boring?
    >
    >
    > Becca


    You can do a LOT with chicken salad!
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  8. #8
    blake murphy Guest

    Default Re: Lunch tomorrow

    On Fri, 03 Apr 2009 20:54:16 -0600, Omelet wrote:

    > In article <[email protected]>,
    > Becca <[email protected]> wrote:
    >
    >> Tomorrow, I am having a visitor over for lunch and my mind is blank.
    >> All I can think to serve is chicken salad. Too boring?
    >>
    >> Becca

    >
    > You can do a LOT with chicken salad!


    if you feel it's not elegant enough, you could make hoity-toity tea
    sandwiches. ra-ther!

    your crustless pal,
    blake

  9. #9
    sf Guest

    Default Re: Lunch tomorrow

    On Sat, 04 Apr 2009 14:57:42 GMT, blake murphy
    <[email protected]> wrote:

    >On Fri, 03 Apr 2009 20:54:16 -0600, Omelet wrote:
    >
    >> In article <[email protected]>,
    >> Becca <[email protected]> wrote:
    >>
    >>> Tomorrow, I am having a visitor over for lunch and my mind is blank.
    >>> All I can think to serve is chicken salad. Too boring?
    >>>
    >>> Becca

    >>
    >> You can do a LOT with chicken salad!

    >
    >if you feel it's not elegant enough, you could make hoity-toity tea
    >sandwiches. ra-ther!
    >

    The subject of pickled beans came up in ba.food... which made me think
    of Salade Nicoise. I've actually eaten it with seared tuna (instead
    of canned tuna) the way it's pictured here and it's delicious
    http://frenchfood.about.com/od/salads/r/tunanicoise.htm


    Salade Niçoise
    From: Julia's Kitchen Wisdom, by Julia Child.

    Of all main-course salads, the Niçoise is my all-time favorite, with
    its fresh butter-lettuce foundation; its carefully cooked, beautifully
    green beans; its colorful contrast of halved hard-boiled eggs, ripe
    red tomatoes, and black olives; all fortified by chunks of tuna fish
    and freshly opened anchovies. It's a perfect luncheon dish, to my
    mind, winter, summer, spring, and fall — an inspired combination that
    pleases everyone.

    Ingredients:

    1 large head Boston-lettuce leaves, washed and dried
    1 pound green beans, cooked and refreshed
    1-1/2 tablespoons minced shallots
    1/2 to 2/3 cup basic vinaigrette
    Salt and freshly ground pepper
    3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry
    tomatoes, halved)
    3 or 4 "boiling" potatoes, peeled, sliced, and cooked
    Two 3-ounce cans chunk tuna, preferably oil-packed
    6 hard-boiled eggs, peeled and halved
    1 freshly opened can of flat anchovy fillets
    1/3 cup small black Niçoise-type olives
    2 to 3 tablespoons capers
    3 tablespoons minced fresh parsley

    Instructions:

    Arrange the lettuce leaves on a large platter or in a shallow bowl.
    Shortly before serving, toss the beans with the shallots, spoonfuls of
    vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful
    of vinaigrette. Place the potatoes in the center of the platter and
    arrange a mound of beans at either end, with tomatoes and small mounds
    of tuna at strategic intervals. Ring the platter with halves of
    hard-boiled eggs, sunny side up, and curl an anchovy on top of each.
    Spoon more vinaigrette over all; scatter on olives, capers, and
    parsley, and serve.

    Yield: Serves 6


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  10. #10
    Becca Guest

    Default Re: Lunch tomorrow

    blake murphy wrote:
    > On Fri, 03 Apr 2009 20:54:16 -0600, Omelet wrote:
    >
    >
    >> In article <[email protected]>,
    >> Becca <[email protected]> wrote:
    >>
    >>
    >>> Tomorrow, I am having a visitor over for lunch and my mind is blank.
    >>> All I can think to serve is chicken salad. Too boring?
    >>>
    >>> Becca
    >>>

    >> You can do a LOT with chicken salad!
    >>

    >
    > if you feel it's not elegant enough, you could make hoity-toity tea
    > sandwiches. ra-ther!
    >
    > your crustless pal,
    > blake
    >


    Well, I am not very hoity-toity, but it sounds good.


    Lunch turned out very well. We had chicken salad, served with toasted
    walnuts sprinkled on top (I was so afraid I would burn the nuts like I
    did last time lol). The chicken salad was served on a plate of salad
    greens with sliced tomatoes on one side and sliced cucumbers on the
    other. I had two salad dressings, both of them were already made. I
    served these on the cucumbers and the tomatoes. One was a key lime
    dressing, the other was oil & vinegar with a little sugar, onion and
    mustard.


    For dinner, he cooked a pork stir fry and I made fried rice. She stood
    next to me, watching me cook the fried rice, saying, "I thought Chinese
    restaurants used a brown rice, but the color comes from soy sauce", I
    guess Nancy does not cook Asian food at home.


    For breakfast, we had scrambled eggs, bacon, biscuits (for her) and
    fresh fruit with a poppyseed dressing. It was so nice to have her here,
    I enjoyed the visit.


    Becca


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