A Greek Style Dinner for Company

Tonight Honna and George are coming to dinner. This is only the second time I've cooked for company Since.

We're having:

. . .Cold drinks on the deck with hummus, cauliflower, snap peas, and broccoli
. . .*Sherry's Greek-Style Chicken Skewers with Vegetables and minty dipping sauce
. . .*Roasted carrots
. . .Couscous with pine nuts
. . .Mango slices
. . .Honna's bread
. . .*Blackberry cobbler

*recipes below

Greek-Style Chicken Skewers with Vegetables

12 oz skinless, boneless chicken, cut into 1-inch pieces
½ of a small eggplant, peeled and cut into 1-inch pieces (2 cups)
1 large zucchini, cut into 1-inch pieces (1 ½ cups)

Marinade
¼ cup olive oil
2 tsp finely shredded lemon peel
¼ cup lemon juice
2 tablespoons snipped fresh oregano (can substitute dried)
1 tablespoon honey
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

1 cup cherry tomatoes
8 oz haloumi cheese, cut into four ¼-inch slices (optional)

Place chicken, eggplant, and zucchini into Ziploc bag set in large bowl. Combine marinade ingredients. If using cheese, remove 1 tablespoon marinade into small bowl to set aside in fridge. Pour remaining marinade over chicken and vegetables, seal bag. Marinade in refrigerator 2 to 4 hours, turning bag occasionally.

Skewer chicken and vegetables, including tomatoes. Discard marinade or reserve for basting. Grill.

If using cheese, brush both sides of cheese slices with reserved marinade and grill during last 2 minutes.

Serve with Cool Yogurt Dip:
8 oz plain yogurt
2/3 cup finely chopped seeded cucumber
2 tablespoons snipped fresh mint
1 clove garlic, minced
1/8 tsp salt



Herb-and-Honey Roasted Carrots

1 pound baby carrots
1 tsp chopped fresh thyme or rosemary
2 Tbsp extra virgin olive oil
1 Tbsp honey

Preheat the oven to 425F. Lightly oil a baking pan large enough to hold the carrots in a single layer. Arrange the carrots in a single layer and sprinkle with the herbs. Drizzle with the oil and roll to coat evenly.

Roast for 15-20 minut4es, until the carrots are mostly tender when pierced with a fork, stirring the pan occasionally for even cooking. Drizzle with the honey and return to the oven for another 5-10 minutes to finish roasting. Watch carefully and do not let the carrots burn.



Blackberry Cobbler

Filling
4 cups blackberries (or other berries)
1/2 cup sugar
3 Tbsp reduced fat Bisquick
2 tsp lemon juice
1/2 tsp vanilla

Crust
1 cup reduced fat Bisquick
1/3 cup skim milk
2 Tbsp sugar
1/4 tsp grated lemon rind

Preheat oven to 400. Spray a 12 x 8 x 2 inch baking dish.

Make the filling: In a large saucepain, stir together all ingredients except vanilla. Bring to a boil over high heat, stirring constantly. Boil for one minute, until slightly thickened. Remove from heat. Add vanilla and pour into baking dish.

Make the crust: Combine all ingredients, stirring just until blended. Drop batter in 8 mounds over the filling.

Bake for 25 minutes. Allow to stand at least 20 minutes before serving.