Birthday BBQ

In celebration of my friend Lynn’s birthday, we decided to have a pot luck barbecue. It was a nice, chilly evening with cheeseburgers, salads, dips, and lots of condiments.

Ali did a marvelous job on the grill, cooking all the beef burgers, chicken burgers, and chicken dogs until they were juicy and tender.

While waiting for our meat to cook, we munched on pita and some amazing dips — courtesy of Sofra.

Clockwise from the top: hummus, eggplant, mystery dip, baba ghanoush, and tzatziki.

Here is a delicious salad with mixed greens, pears, walnuts, and blue cheese — sophisticated and stinky.

Creamy coleslaw — so much better than plain old vinegar coleslaw.

And… more beautiful salads!

From the left: edamame and kale salad, mango salad — with big chunks of mango that everyone thought were butternut squash, and roasted red pepper chick pea salad.

And finally, a delicious quinoa salad.

What would a party be without quinoa?

Quinoa salad with black beans, edamame beans, red pepper, and broccoli — I packed some leftovers for lunch.

Some things I forgot to photograph: beer, condiments, cheese, buns, vinegar coleslaw, chicken dogs — sorry, I must have been so hungry I forgot.

Dessert pictures to come.

Yours edibly,

Elana

Mother’s Day Festivities

It’s been a hectic weekend, lots to make and lots to bake, but all for a great cause — mothers (and grandmothers).

We finally had some beautiful weather this past weekend, which only means one thing — bbq.

Smokey cedar plank salmon and greek chicken kabobs were a no-brainer.

When you’re using a cedar plank for bbqing salmon, just a little lemon and olive oil will do the trick — the salmon was so moist and delicious, and SO easy to make.

I prepared the greek chicken skewers like this:

Ingredients

  • 12 boneless, skinless chicken breasts, cut into 1” cubes
  • 1 cup chopped fresh mint
  • 1/2 cup dried oregano
  • 1 cup olive oil
  • 2 cups freshly squeezed lemon juice
  • 8 cloves of garlic, minced
  • salt & pepper
  • bamboo skewers

Method

Combine herbs, oil, lemon juice, garlic, salt and pepper in bowl. Place cubed chicken in large bowl and pour marinade over chicken. Mix well. Keep covered in fridge for about 30 minutes. Meanwhile, soak bamboo skewers in water for about 30 minutes. Place chicken on skewers, about 4 pieces per skewer.

Grill on bbq about 5 minutes each side, medium high heat. Serve immediately. Delicious!

Now for some sides..

My bf offered to help me prepare the big meal, so I let him slice grape tomatoes (about 3kg) and juice some lemons — it was a huge help!

This here is the roasted tomatoes with white kidney beans.

I served this mixture over a bed of spaghetti squash, it turned out beautifully!

You can find the recipe here.

I also prepared a basic greek salad which paired well with the greek chicken skewers.

Finally, I baked Barefoot Contessa’s chive biscuits.

Here they are just before baking…and before I brushed them with egg wash.

And here they are after.

The meal was a great success.

By the way, pictures of dessert are on their way. Stay tuned!

Yours edibly,

Elana