It’s graduation party season. I like to do as much advance preparation as possible, supplementing the menu with a few purchased items. The key to success rests in a menu that appeals to all ages yet doesn’t stress out the cook.
Everyone loves grilled chicken — especially with a fresh lemon marinade. The grilling can be done hours in advance; a tangy olive and roasted pepper topping ensures the dish is delicious at room temperature.
For dessert, I bake a variety of bar cookies in advance and freeze them in large pieces. Once thawed, they can be cut and arranged on serving trays.
Big pitchers of homemade lemonade please all ages. Add sliced strawberries to make it extra special.
Lemon grilled chicken with peppers and olives
Preparation time: 45 minutes
Marinating time: 1 to 2 hours
Cooking time: 15 minutes
Yield: 12 servings
12 boneless skinless chicken breast halves, about 8 pounds
1 cup each: dry white wine, fresh lemon juice
3/4 cup extra-virgin olive oil
12 cloves garlic, finely chopped
1/4 cup chopped fresh oregano or 1 tablespoon plus 1 teaspoon dried 1 1/2 teaspoons each: salt, pepper
1 cup each: pitted kalamata olives, halved; pitted large green olives, thinly sliced; sliced roasted red bell pepper
1/2 cup each: sliced pickled jalapeno peppers, chopped fresh flat-leaf parsley
4 small lemons, very thinly sliced
Parsley sprigs
1. Place chicken in a large container with a lid. Mix the wine, lemon juice, olive oil, garlic, oregano, salt and pepper in medium-size bowl. Pour 1/2 of the mixture over the chicken. Turn to coat chicken. Cover container; refrigerate 1 to 2 hours, shaking the container every now and then. Add olives, red pepper and jalapeno slices to the remaining oil mixture; refrigerate.
2. Heat a gas grill to medium or prepare a charcoal fire. Turn off burners in center of grill or move coals to the sides for indirect cooking. Remove chicken from marinade; discard marinade. Place chicken in center of grill (you may need to do this in batches). Cover grill; cook 8 minutes. Turn chicken; continue grilling until juices run clear, about 5 to 6 minutes.
3. Transfer chicken to a serving platter; top with lemon slices and parsley. Pour olive mixture over chicken. Serve warm or at room temperature garnished with parsley sprigs.
Nutrition information per serving:
468 calories, 39% of calories from fat, 20 g fat, 4 g saturated fat, 167 mg cholesterol, 7 g carbohydrates, 62 g protein, 729 mg sodium, 1 g fiber
Orzo salad with feta and tomatoes
Preparation time: 25 minutes
Cooking time: 10 minutes
Yield: 15 servings
2 pounds orzo
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pints cherry or grape tomatoes, halved
1 seedless cucumber, diced
1 container (12 ounces) crumbled feta cheese
1/2 cup each, chopped: fresh parsley, fresh chives
2 tablespoons chopped fresh mint
1. Heat a large pot of salted water to a boil over medium-high heat; cook orzo until almost tender, about 9 minutes. Drain. Rinse under cool water; drain well.
2. Whisk together oil, vinegar, salt and pepper in large bowl. Add orzo; toss to coat. Stir in tomatoes, cucumber, feta and herbs.
Nutrition information per serving:
392 calories, 38% of calories from fat, 17 g fat, 5 g saturated fat, 20 mg cholesterol, 49 g carbohydrates, 12 g protein, 339 mg sodium, 3 g fiber
Awesome brownies
Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 48 servings
1 package (12 ounces) dark or semisweet chocolate bars
1 1/2 cups pecan halves
8 ounces unsweetened chocolate, coarsely chopped
1/2 cup plus 3 tablespoons unsalted butter, softened
2 cups sugar
4 eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
2 tablespoons confectioners’ sugar
1. Heat oven to 350 degrees. Use tip of a large knife to break semisweet chocolate into large chips; set aside. Place pecans on baking sheet; toast about 10 minutes. Cool 5 minutes; chop coarsely.
2. Put the chopped unsweetened chocolate and the butter into a large, heavy-bottomed saucepan over low heat; cook, stirring constantly with a wooden spoon, until smooth. Stir in sugar; remove from heat. Stir in eggs, vanilla and salt until smooth.
3. Stir in flour just until incorporated. Fold in semisweet chocolate chips and pecans. Spread batter into a 13-by-9-inch baking pan lined with heavy-duty foil and greased. Bake until center is just set, about 27 to 30 minutes. Cool completely in the pan on a wire rack. (Refrigerate for easier cutting.)
4. To cut, lift brownies out of pan, invert onto a cutting board and peel off foil. Sprinkle with confectioners’ sugar.
Nutrition information per serving:
155 calories, 54% of calories from fat, 10 g fat, 5 g saturated fat, 25 mg cholesterol, 17 g carbohydrates, 2 g protein, 20 mg sodium, 1 g fiber
Nutritionals by Jodie Shield
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JeanMarie Brownson is the culinary director for a specialty food company in Chicago and an avid home cook. Send e-mails to home& garden@tribune.com.
