When young couples get together for a casual supper with their children, they want mainstream food.
What is that? For an informal buffet supper for 10, following are three recipes that are guaranteed to appeal to all tastes: a chive and goat cheese dip, teriyaki chicken salad and dense walnut brownies. These recipes are easy and can be made ahead of time, except for the final tossing of the salad.
TERIYAKI CHICKEN SALAD
Preparation time: 20 minutes
Marinating time: 1-4 hours
Cooking time: 12 minutes
Yield: 10 servings
Marinade and salad dressing:
2 cups lite teriyaki sauce
2 1/2 tablespoons each: peeled minced fresh ginger, balsamic vinegar
4 teaspoons each: minced garlic, sugar
1/2 cup peanut oil
1 1/2 cups orange juice
1/8 teaspoon red pepper flakes
Salad:
8 skinless, boneless chicken breast halves, washed, blotted dry with paper towels
32 cups loosely packed mixed greens (watercress leaves, sliced iceberg and romaine lettuces, cilantro leaves), washed, crisped
8 medium green onions, thinly sliced
2 red bell peppers, cut into thin strips
Salt to taste
1. For marinade and salad dressing, combine all ingredients in 2-quart measuring cup; stir well. Put 2 cups marinade in large zipper-lock plastic food bag. Chill remaining 2 cups for dressing.
2. For salad, put chicken breast halves in plastic food bag with marinade. Mix well through bag. Seal next to breasts and refrigerate for at least 1 hour or up to 4 hours.
3. Divide the marinade and chicken breasts, single layer, between 2 large, non-stick skillets over medium heat. Gently cook, tightly covered, until chicken is cooked through, about 12 minutes, turning once. During cooking, marinade may evaporate in pan; add just enough water to maintain film of liquid in pan. Set chicken aside in pan juices to cool slightly. Can also be done ahead to this point and refrigerated overnight. Before serving, let rest briefly at room temperature to lose chill.
4. Put remaining salad ingredients in large bowl(s) for easy tossing. Keep chilled. To serve, cut breasts into 1/3-inch-thick crosswise slices. Toss slices in pan juices. Use tongs to add slices to salad (reserve any remaining pan juices). Toss salad with reserved dressing. Taste and adjust seasoning, adding remaining pan juices if needed for flavor and/or moisture. Transfer to large serving bowl. Serve immediately.
Nutritional information (per serving): 218 calories, 18 g carbohydrates, 16 g protein, 9 g fat, 30 mg cholesterol, 955 mg sodium.
Nutritional analysis by Jodie Shield
CHIVE GOAT CHEESE DIP
Preparation time: 10 minutes
Yield: 1 1/3 cups, 14 servings
1 medium clove garlic
1 inch-square piece onion
1/4 cup snipped chives
3 1/2 ounces soft chive goat cheese
1/4 cup each: light cream cheese, light sour cream
1 teaspoon fresh lemon juice
1 tablespoon each: olive oil, drained capers
1/2 teaspoon anchovy paste
Freshly ground pepper to taste
1. Process garlic, onion and chives in food processor fitted with metal blade. Add remaining ingredients. Process until smooth. Taste and adjust seasoning. Chill at least 2 hours. Can be made a day ahead and refrigerated, covered. Before serving, stir well and adjust seasoning. Serve chilled.
Test kitchen note: If processor is not available, finely mince garlic, onion and chives by hand. Proceed as directed above.
Nutritional information (per serving): 44 calories, 1 g carbohydrates, 2 g protein, 3 g fat, 5 mg cholesterol, 65 mg sodium.
Nutritional analysis by Jodie Shield
FUDGEY BROWNIES
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Yield: 10 servings (20 brownies)
5 ounces unsweetened chocolate
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups sugar
4 large eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
1 cup each: flour, coarsely chopped walnuts
1/4 teaspoon salt
1. Heat oven to 325 degrees. Melt chocolate in top of double boiler over simmering water or in microwave oven. Set aside.
2. Cream butter and sugar in bowl of electric mixer. With mixer running, add eggs, one at a time, beating after each addition. Mix until smooth and flowing, about 1 minute. Add corn syrup, vanilla and chocolate; mix well. By hand, stir in flour, walnuts and salt. Batter will be thick. Spoon batter to greased and floured 13-by-9-inch baking pan. Spread evenly.
3. Bake until toothpick inserted into center comes out moist but not coated with batter, about 20 to 25 minutes. Cool on rack. Chill at least 4 hours. Cut into 20 squares. Serve chilled.
Nutritional information (per serving): 424 calories, 45 g carbohydrates, 8 g protein, 26 g fat, 110 mg cholesterol, 90 mg sodium.
Nutritional analysis by Jodie Shield
