Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

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Posted on September 6, 2011, in Appetizers, Beef, Chicken, Dinners, Photography, Salads, Side Dishes and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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