Wednesday, June 15, 2011


Last night David took me to a new restaurant for supper.  Five Guys Burgers and Fries had been open for awhile and we had yet to check it out.  It was worth the wait.  The burgers were fantastic and the fries were delicious.  There were peanuts in the shell for customers to help themselves to while waiting for their order (which didn't take very long).  If you have one near, try it, I think you'll like it.  We'll definitely go back, and we might even take the kids. ;-)

I've made this Mediterranean Chopped Salad a number of times this spring.  We love it.  I never think to take a picture, though, as I'm too busy gobbling it down.  Trust me that it is quite pretty, and then make it yourself as soon as possible.

Mediterranean Chopped Salad
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp dried basil
1/8 tsp dried oregano
1/4 cup olive oil
1 large English cucumber, cut into 1/2-inch cubes
14 medium red onion, sliced
2 or 3 red radishes, thinly sliced
1 large tomato, cut into 1/2-inch cubes

In a large bowl, combine the vinegar, salt, pepper, and herbs.  Set aside for a few minutes to allow the flavors to combine (I do it while I'm cutting the veggies).

Stream in the olive oil slowly, whisking all the while to make the dressing.

Add the cut-up veggies and tomato and gently toss to coat.

Last year when my mom was visiting she told me I should try buying the tomatoes on the vine in the store.  She said they tasted pretty good, not garden fresh, but not store-bought-out-of-season-bland either.  Well, I finally took her advice in the last month.  I agree with her assessment.  They're good in the salad above and also as a serving bowl for Tuna Salad.

What?  You don't know how to make the tomato a serving bowl for tuna salad?  I didn't either, but I happened to read it somewhere and decided to try it.  It works really well!

Wash and stem your tomato.  Turn it stem-end down onto your plate.  Cut it into 6 wedges without cutting all the way through.  You're goal is to cut it down far enough that the wedges will open and create the "bowl" for holding the tuna salad.  Makes for a quick and easy lunch or supper.

Want another way to serve chicken legs and thighs without BBQ sauce or frying them?  Try this yummy recipe:

Lemon Chicken

1/3 cup olive oil
3 pounds of chicken legs/thighs washed and dried
salt and pepper to taste
2 large lemons, cut into wedges
1 medium onion, halved and cut into thick slices
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried marjoram (I used oregano)
1 tsp dried parsley
1 tsp pepper

Lightly oil a roasting pan with a bit of the olive oil and arrange the chicken thighs in it in a single layer.  Sprinkle the chicken with salt and pepper and squeeze on the lemon juice.  Lay the spent lemon wedges on top of the chicken.

In a separate bowl, combine the onion, garlic, herbs, black pepper, and remaining olive oil and pour the mixture over the chicken thighs.  Cover and marinate in the refrigerator for at least 3 hours or as long as overnight.

When ready to bake, remove chicken from the refrigerator and preheat oven to 400 degrees F.  Bake the chicken thighs, uncovered for 1 hour.

Happy Eating!

1 comment:

Barb the Evil Genius said...

We've had Five Guys here for a few years now. Their food is indeed yummy!