mrbill700

Well I was wondering if anyone here could help me think of something to make for a before prom dinner. It will need to be something light, so we can still go dance the night away, yet it needs to fill us up so we don’t have to snack at prom.
Any suggestions?

Some might-be-helpful information:

Last event we had salmon, a nice salad, and then a light dessert (it was some kind of ice cream and flakey bread stuff?).

I have been chosen to cook for two couples.

Every one is open to meat, seafood, or whatever. (No one is vegetarian or a picky eater)

maleficent

Seviche(Ceviche)
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 Bermuda onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
2 serrano chili, seeded and finely diced (less if you like less heat)
1 teaspoons of salt
dash of cayenne pepper

Cilantro, chopped
Avocado, sliced
Tortillas or tortilla chips

In a dish (NON Metallic) place the fish, onion, tomatoes, chilis, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

(Basically, the lime juice cooks the fish, it's light,delicate, but still has some kick to it)


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Gazpacho (Cold vegetable soup)
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1 serrano chili, seeded and chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
1 teaspoon Worcestershire sauce
3 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
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zfleebin

Chicken Marsala
Ingredients:
4 chicken breasts
1 clove garlic (minced)
1/2 white onion (chopped into thin 1/4 inch slices)
1 cup of mushrooms (quartered)
1/4 cup marsala or sherry cooking wine
1/4 cup chicken broth (low/reduced sodium)
1 cup flour
3-4 tablespoons butter

To start this you need to wet the breasts with water and dip them in the flour (you could alternatively replace the water with mayonnaise). Then sautee the mushrooms and onion in a medium size pan, at medium heat with a tablespoon of butter, until soft and pliable (3-5 min). Then take them out and put them on a plate in a microwave (to keep them warm). Next, add two tablespoons of butter and the coated chicken to the pan and cook for 7-10 minutes flipping once. After you have done this, put the mushrooms and onion back in with the chicken and add the wine and broth. Now you can season the chicken (still in the pan) using salt, freshly cracked pepper, and marjoram. Cook on medium heat until the sauce is reduced to your liking. When serving I suggest putting each breast on the individual plates first and then putting the mushrooms, onion, and sauce on top. Good Luck
(edited to add: you can serve this with egg noodles and a medium bodied red wine (I prefer merlot)

SparklingDot

Chinese Chicken Salad:

1 cup snow peas
2 cups shredded carrots
1/4 cup scallions minced
5 tablespoons fresh minced cilantro
1/4 head red cabbage
1/4 head Napa cabbage
1/2 head red leaf lettuce
2 cups diced grilled chicken
Chow mein noodles for garnish

Vinaigrette:

1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes

Blend all vinaigrette ingredients together as written, or play with it and make up your own.

For dessert, try something a little more substantial (since the dinner is light) like...
Better Than Sex Cake
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

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DIRECTIONS:
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

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17 seconds is all you really need
- Smashing Pumpkins