Mediterranean Easter Dinner for 20 (2024)

Dinner for 20

Mediterranean Marinated Chicken 

Boneless Leg of Lamb, pre-seasoned and ready to cook, Costco, about 6 lbs

Greens (hardly need any)

Basmati rice (cooked according to package directions)

Roasted vegetables, double recipe (https://www.spoonfulofflavor.com/mediterranean-roasted-vegetables/)

Hummus (Costco)

Tzaziki, double recipe, used all of it (https://www.loveandlemons.com/tzatziki-sauce/)*

Feta (1-2 cups)

Kalamata olives, sliced (Costco bottle is way too much)

Big green olives (Costco - they were mixed with feta and other things, delicious)

English cucumber, diced (1 is enough--but maybe just slice it to dip in the hummus)

Pickled red onion (Anne likes some from Smith's)

Naan or pita** (used a package of 6, quartered - ran out)

Walnuts (1 cup would be plenty)

Figs; pitted dates, apricots (bought 3 8oz bags, more than enough)

Baklava (Beirut café near Fashion Place Mall)

*Tzatziki

1/2 cup finely grated cucumber, drained by squeezing with a kitchen towel

1 cup whole milk Greek yogurt

1 Tablespoon lemon juice

1/2 Tablespoon extra-virgin olive oil

1 garlic clove, grated

1/4 teaspoon sea salt

1 Tablespoon chopped dill

1 tablespoon chopped mint, optional

**Jerusalem Bakery in Georgia has the best--you don't want to eat it like bread, it's super thin and chewy, but it is great to stuff as a sandwich.

Mediterranean Marinated Chicken

Mediterranean Marinated Chicken: 

6 lb bag of Costco boneless, skinless chicken tenderloins (24 4 oz servings)

Thaw in fridge overnight.

Marinade: (no need to reserve if serving tzaziki)

    1 1/2 cups Greek yogurt

    2 grated garlic cloves

    juice of 1 lemon

        Mix well, reserve 1/2 for serving

    2 teaspoons cumin

    1 teaspoon coriander

    3/4 teaspoon turmeric

    1/4 teaspoon allspice

        Mix well.

Rinse and remove membranes from the tenderloins.

Pat dry with paper towels.

Season with salt.

Mix into marinade and massage into all the crevices.

Marinate for 30 minutes to 12 hours in refrigerator.

Ready to grill or cook in the oven as below:

Preheat oven to 425 degrees.

Line baking sheets with tin foil.

Arrange chicken on baking sheets.

Cook until 140 degrees, about 10-15 minutes.

Remove and let rest, temp should rise to 145 degrees.

Sear in a hot pan for grill marks.

        

Pork Chops and Cabbage in a Mushroom Cream Sauce

1 Tablespoon pork fat

1 Tablespoon butter

4 cups cabbage, chopped

In a large skillet, season and saute cabbage until tender. Place on serving platter and keep warm in oven. Wipe out skillet.

1 Tablespoon pork fat

4 pork chops, seasoned

Turn heat to high. Add fat. Add chops and cook for about 3 minutes per side. They are done when they have good color and reach 145 degrees. Remove to serving platter.

2 Tablespoons butter

4 cups sliced mushroom

2 cloves garlic, minced

Turn heat to medium. Add butter. Add mushrooms. Season. Cook until almost tender. Add garlic. Cook for about 30 seconds.

2 cups chicken stock (about)

Pour in chicken stock. Simmer until it becomes a glaze.

1/2 cup heavy cream (about)

1 teaspoon vinegar

Turn heat to low. Stir in cream, Stir in vinegar. Cook until desired consistency. Serve immediately.

Based on Chef Scott’s Pork Chops with Creamy Garlic Mushroom Sauce  (and bok choy):

• 1 thick-cut pork chop 

• 2 Tbsp (30 ml) olive oil 

• 1 cup (70 grams) sliced mushrooms 

• ½ garlic clove 

• 1 cup (237 ml) chicken stock  

• 2 Tbsp (28 g) butter 

• 2 cups (140 g) sliced bok choy (or any cabbage - cook til tender)

• ¼ cup (60 ml) heavy cream 

• ½ teaspoon (2.5 ml) red wine vinegar 

• Salt and pepper to taste 

Instructions 

Prep time 10 mins/Total time/Serves 1

1. In a frying pan over a medium-to-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced bok choy. Season with salt and pepper and sauté for 3 minutes, until wilted. Drain off any excess water and place in the center of your serving plate. 

2. Wipe the pan clean and turn the heat up to high. Add the remaining tablespoon of olive oil, season the pork chop on both sides with salt and pepper, then add the chop to the pan, cooking for approximately 3 minutes per side. (You want a nice even golden color on both sides.) When the chop is about a minute from being finished, add in the butter and baste well. Remove from the pan and allow to rest on top of the bok choy. 

3. Turn the heat down to medium. Add the mushrooms and finely chopped garlic to the same pan and cook them in the butter and oil for around 90 seconds or until they just start to brown. (Be careful not to burn the garlic.) 

4. Add the chicken stock and allow to reduce/thicken to a glaze. 

5. Add the heavy cream and reduce to a sauce consistency. Adjust the seasoning with salt and pepper and finish with a splash of red wine vinegar. Pour over the pork chop and serve immediately.

Nutritional Information:

1,054 calories

100.6g Fat

28.8g Protein

9.9g Total Carbs

4.7g Dietary Fiber

5.2g Net Carbs 

Cheesecake, low and slow, no crust

1 ½ pounds (3 packages/680 grams) full-fat cream cheese, preferably Philadelphia brand, softened at room temperature

1 cup (200 grams) granulated sugar1 cup (240 milliliters) heavy cream, at room temperature

½ cup (113 grams) sour cream, at room temperature

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

Preheat oven to 250 degrees.

Mix everything in a Kitchenaid mixer using the paddle attachment until well combined.

Get a piece of parchment paper wet. Wad it up. Squeeze out excess water. Line pan. Pour mixture into pan. Cook in preheated oven until 180 degrees one inch in. Cool completely.

Variation of this.

Magnesium Water

Dr. William Davis:

2 liter bottle of seltzer or other unsweetened carbonated beverage (not club soda)

3 tablespoons unflavored milk of magnesia

Uncap the seltzer and pour off a few tablespoons. Shake the milk of magnesia, then pour out 3 tablespoons. (Most brands come with a handy little measuring cup.) Pour into the seltzer slowly.

Cap securely, then shake until all sediment has dissolved. Allow to sit for 15 minutes and it will clarify. Start by drinking 4 ounces twice per day. Label the bottle to keep others from inadvertently drinking it (and experiencing diarrhea by drinking too much).

If rapid restoration of magnesium is desired, e.g., chronic migraine headaches or atrial fibrillation, I’ve had patients drink 8 ounces twice or even three times per day. Just be aware that even this great preparation has potential to cause loose stools, so build up to this dose over time.

We've been doing:

1 1/2 Tablespoons per quart

Mulligatawny Soup

2 Tablespoons fat (tallow, lard, chicken fat, butter)

1 onion, diced

1 carrot, diced

2 stalks celery, diced

dash of salt

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon turmeric

1 Tablespoon curry powder

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon flour

6 cups chicken broth*

1/2 cup rice

14 ounce can of unsweetened coconut milk

2 cans cooked chicken (or chopped rotisserie chicken)

2 small or 1 large apple, peeled, cored, and chopped

In a Dutch oven or soup pot, melt the fat over medium heat. Add the onion, carrot, celery with a dash of salt. Cook, stirring occasionally until the onion is translucent, about 5 minutes. 

Add the garlic, oregano, turmeric, curry. salt, pepper and flour. Stir until garlic and spices become aromatic, and the flour is cooked, about 1 minute.

Add the chicken broth, rice, and coconut milk.  Bring to a simmer. Simmer on medium-low until the rice is cooked through, about 15 minutes.

Add the chicken and apples. Cook a few more minutes (don't overcook the apples).

*Optional: Bloom 1 teaspoon gelatin in cold water. Add to the soup with the chicken broth.

 Mulligatawny Soup was inspired by this recipe.

Doctored Box Cake

All cold ingredients should be room temperature

Yellow Cake

1/3 cup softened butter
2/3 cup sour cream
2/3 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box yellow cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Chocolate Cake

1/3 cup softened butter or oil
2/3 cup sour cream
3/4 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box dark chocolate cake mix

1/2 cup cocoa powder

1/4 cup flour

1/4 cup mini chocolate chips (optional)

24 (maybe more?) Cupcakes: Bake at 325F 12-17 minutes

Easier version:

1/2 cup oil (butter?)

1/3 cup sour cream
1 cup milk
2 teaspoons vanilla
3 eggs
1 box devils food cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Vanilla Cake

1/3 cup oil (butter?)

1/3 cup sour cream
1 cup milk
1 Tablespoon vanilla
3 eggs
1 box white cake mix

24 Cupcakes: Bake at 350F 14-20 minutes

To make it funfetti, add 1/2 cup sprinkles (or rainbow chip funfetti)

Vanilla Buttercream

3 sticks (1 1/2 cups) unsalted butter

Pinch of salt

1 Tablespoon pure vanilla extract

1/4 cup heavy cream (plus more if needed)

7-8 cups powdered sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it's light and fluffy.

Add the salt, vanilla, and heavy cream and beat again until thoroughly combined. Scrape down the sides of the bowl.

With the mixer on low speed, add the powdered sugar about 1/2 cup at a time.  Add a little more heavy cream if needed, then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes.