Can't go with just a name or a dish, must do the main dish and side dish, follow it up with the salad of your choice, here are the recipe's.

Mediterranean Chicken Packets

4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup thinly sliced yellow onions
1 cup drained and chopped oil-packed sun-dried tomatoes
1/2 cup Kalamata olives, pitted and halved
2 tablespoons minced garlic
1/2 cup dry white wine
2 tablespoons chopped fresh basil
1/2 teaspoon fresh thyme
4 ounces goat cheese or feta, crumbled

Prepare a grill, or preheat the oven to 500 degrees F.
Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches. Fold in half crosswise to crease, then unfold. Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.

Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place one chicken fillet in the center of each spinach portion.

In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine. Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken. Top each portion with 1 ounce of cheese.

One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one. Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 20 to 30 minutes.

Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife. Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.


Mediterranean Succotash
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers, yellow, red, and/or green, seeded and chopped
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 can butter beans, drained
Salt and pepper
Handful flat-leaf parsley, chopped

Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Sauté peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.


Bonapeti!
~R

Its not really that hot, if you take into account the quantities its pretty tame, myself I double the cayenne pepper because I do like it hot, the heat only comes after the sweet ends, ancho chili power does not have a lot of heat its the cayenne pepper that adds all the heat, try cutting that in half and it is tame enough for anyone.

~R

New this, recently single, just found this forum, Cooking is a passion of mine so I figured this would be a great place to start, talk, and share some recipes.

This is one of may favorite Recipes.

Ingredients
1/2 cup of hulled, unsalted pumpkin seeds
1/4 teaspoon of cayenne pepper, plus a dash extra
3/4 teaspoon of cinnamon, plus a dash extra
3/4 teaspoon of ancho chili powder, plus a dash extra
12 oz. of bitter or semi-sweet chocolate
Method
1 Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.

2 Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.

3 Spread onto a flat baking pan lined with a aluminum foil. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 20 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.