Recipe(tried): Yesterday's Family Visit! - Romaine Fruit Salad with Balsamic Vinaigrette, Grilled Chicken Breast (GF Grill), Fried Rice

YESTERDAY'S FAMILY VISIT

Yesterday was a busy and exciting day for me. For the first time since my mother's funeral my family from Ponce was at my home in Hato Rey. My favorite niece, Seilita, brought her son and husband and requested that this time she wanted a special Menu, including some of her favorite ingredients. Seilita is somewhat pampered by me because of all my nieces and nephews, she is the reliable, serious, industrious one. She cares deeply for me and I for her. The Menu served is not extremely balanced but it contains most of her favorites. Buen Provecho!

While cooking, I passed a tray with these favorite APPETIZERS:
Smoked Salmon
Honey Cured Ham
Extra Sharp Cheddar Cheese (she does not favor Manchego Cheese)
Pitted Black Olives in Vinaigrette
Stuffed Green Olives
Assorted Crackers

ROMAINE-FRUIT SALAD
Serves 6-8

6 cups sliced romaine
1 package strawberries, sliced
1/2 onion, finely chopped
1/2 cup chopped walnuts
1/2 cup white raisins
4 ounces crumbled Gorgonzola
Vinaigrette

Mix the first 6 ingredients. Prepare the vinaigrette. Cover the salad and refrigerate until serving. For serving, uncover and mix with the vinaigrette.

Vinaigrette:
1 tsp dry mustard
1/2 tsp seasoned salt
1/4 tsp black pepper
3 Tbsp Balsamic vinegar
1 crushed garlic clove or to taste
3/4 cup olive oil
1 tsp sugar

Prepare in blender and refrigerate in crystal container, covered.

GRILLED CHICKEN BREASTS (GFG)
Serves 6

6 big chicken breasts (de-boned and skinned)
Some of the Vinaigrette that you will use for the salad, used as marinade for the chicken

The previous day put the breasts in a plastic bag with seal and marinate in the Vinaigrette, in the refrigerator. About hour before cooking, put the chicken to room temperature. Preheat the George Foreman Grill for 3 minutes. Drain the chicken and grill, for 1 minute one side and about 1 minute the other side. The chicken will be perfectly broiled, golden in the outside and juicy in the interior.

FRIED RICE
Serves 6

2 eggs, beaten with
1/4 tsp salt
5 tb vegetable oil
1/2 cup diced ham
1/4 cup frozen green peas
1 cup medium cooked, de-veined and peeled shrimps (or more, depending on taste)
4 cups cooked rice
Salt to taste
2 green onions finely sliced
2 tb dark soy sauce (or to taste)

Beat the eggs with salt set aside. Prepare other ingredients and have them ready for using. Heat 1 T oil and fry the eggs as for scrambled eggs. Remove the eggs to bowl. Heat 1 T oil in a WOK and stir fry the ham, and peas for 1 minute. Remove to bowl. Heat 1 T oil and stir fry shrimps for 1 minute. Remove. Heat the remaining oil and heat the rice. Stir-fry the rice. Add salt to taste, if necessary and the green onions. Add all the other ingredients. At this point you might add the soy sauce if you are using it. Toss and mix well and serve immediately.

I served the chicken with the Fried Rice and a garnish of boiled green bananas, which are excellent and perfectly substitute the potatoes. For dessert, ice cream with pineapple home made syrup.