3 Course Summer Dinner Extravaganza Part I : Appetizer & Entree

Phyllo Cup, Chicken Roulade and Roasted Veg

I have been planning it for a while now but I have never had the time to get around to it. But last week I finally got the chance to prepare a three course meal for my family (my parents and brother). For my first go at preparing a 3 course meal I believe I did pretty well, although it took me two hours which is longer than I had originally anticipated. The biggest hits was the appetizer and the dessert.

I am proud to share my dinner menu recipes with you guys so that the next time you want to impress your friends and family this is a great dinner party menu to pull out of you back pocket that is sure to be a hit every time! So please enjoy!

Menu 

Appetizer

Mango, Avocado, & Scallops Phyllo Cups

Entree

Chicken Roulade with Roasted Vegetables

Dessert

Chocolate Souffle

Mango, Avocado, & Scallops Phyllo Cups

Ingredients

  • 6-7 sheets of phyllo dough
  • 10-12 cooked scallops cut into small pieces (1/2 inch)
  • 1 mango cut into small pieces (1/2 inch)
  • 1 avocado cut into small pieces (1/2 inch)
  • 2 tbsp of low fat sour cream
  • 2 tsp fresh lemon juice
  • 1 pinch kosher salt (I used normal salt which is fine) and pinch black pepper

Phyllo Cups Instructions: 

It is very easy to make your own homemade phyllo cups which taste much better than store bought ones.

1. Take each sheet of phyllo dough and brush them lightly with butter. This gives for a more crispy and golden texture in the end. One tip is to put a damp towel over the remaining sheets to prevent from becoming too dry and cracking.

2. Cut the phyllo dough into equal square sized pieces.

3. Lightly oil a muffin tin and fill each muffin cup with 3-4 layers of the phyllo dough (most recipes only call for one layer) but I wanted a little more dense and crispy version.

4. Bake in a 400 F oven for 5 minutes until golden brown and crispy.

Filling Instructions:

1. Combine the mango, avocado, and scallop pieces in a mixing bowl. Make sure that the pieces are as evenly sized as possible.

2. In a second bowl whisk together sour cream, lemon juice, salt, and pepper. Fold the sauce into the scallop mixture in the other bowl and mix well.

3. Use a teaspoon to scoop filling into the phyllo cups. Serve and enjoy!

Chicken Roulade

Ingredients

  • 2 tbsp extra-virgin olive-oil and more for brushing
  • 4 6-8 ounce boneless skinless chickens (I used two which is enough for 4 people)
  • 4 ounces of feta cheese crumbled
  • 2 tsp minced fresh oregano
  • 4 cloves of garlic, minced
  • 1/2 tsp finely grated lemon zest
  • 2 tsp fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 low sodium chicken broth
  • lemon wedges (optional)
  • Salt and black pepper

Instructions

1. Line a baking sheet with wax paper and brush with olive oil.

2. Arrange chicken breasts on the sheet and brush all over with oil. Sprinkle with salt and pepper on both sides (I found the chicken breast to a bit thick so I butterflied them to thin them out).

3. Sprinkle chicken with feta, oregano, garlic, and lemon zest dividing it evenly keeping the stuffing away from the edges.

4. Beginning at narrow end of chicken breast, roll it up enclosing the filling like a jelly roll and tie it with kitchen twine at 1 inch intervals to secure. Repeat with remaining chicken breasts

5. Preheat oven to 450 F. Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the chicken roulades and cook them until they are brown on all sides. This takes about 10 minutes.

6. Transfer the chicken to a roasting pan and bake until their internal temperatures reach 160 F in the the thickest part, roughly 10 minutes.

7. To make the sauce add wine, broth, and lemon juice to the skillet used to sear the chicken. Bring to a simmer scraping up the brown bits until the liquid is reduced by half. The best is to serve the chicken roulades by slicing the chicken at the 1 inch intervals marked by the kitchen twine. Drizzle over the sauce and enjoy.

*although in the picture above I only cut each breast in half, but it is more elegant to cut them into slices.

Side: Roasted Vegetables

You can use any vegetables that you desire, but make sure that they are ones that won’t get too mushy when cooked in the oven.  I used one zucchini, carrot, sweet potato/yam

Instructions

 1. This is simplest side dish to make and is the best accompaniment to roasted chicken. Simply drizzle olive oil on a baking tray. Cut the vegetables into small pieces make sure that they are of even size so that they roast evenly and place them on the baking sheet.

2. Drizzle with olive oil on top of the vegetables and sprinkle with salt and pepper and dried oregano. Some fresh rosemary or thyme works well too. Mix well. Roast in a 350 F oven for 18-20 minutes until golden brown and crispy.

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