June 10, 2021
@
7:00 pm
–
9:00 pm
Is it an appetizer or an hors d’oeuvre? The two words are used interchangeably, but they serve two different purposes. The short of it is…An appetizer is the first course served when seated at a table with a multi-course dinner to follow. An hors d’oeuvre is a small item served before dinner (often accompanied by cocktails) and served as a “finger food” that can be eaten while standing and mingling. This evening will be a demonstration class where Caitlin of Fit to Entertain will prepare and serve a mix of some of her favorite hors d’oeuvres, each paired with a clean-crafted wine. You will learn tips and tricks for entertaining with time to ask questions during the class. To wrap it up, you will each receive an email with what was discussed during class with pertinent links (if needed) and recipes. Class is limited to 10 people and Cost is $50/person. RSVP: 770-587-4244
MENU WILL BE PUBLISHED SOON
Note* This is a gluten-free/dairy-free recipe with additions (in parentheses) for those who don’t have allergies
Ingredients:
- 2 boneless, skinless chicken breasts –butterfly them if they are real thick
- 1.5 T Persian Lime infused olive oil
- 1/4 t. chili powder
- 1 Garlic clove, minced
- 1/2 t. cumin
- 2 T all natural honey
- 1/2 t. salt
- 1/2 t. paprika
- 1/2 t. black pepper
- 1 lime
- soft corn tortillas (for those of you who don’t have allergies you can use tortilla of choice)
- 1 pkg. shredded cabbage
- fresh cilantro
- 1 mango, cubed
- 1 avocado, cubed
- 1 T garlic infused olive oil
Directions:
- Combine pepper, chili powder, cumin, paprika and salt in a small bowl
- Rub chicken breasts on both sides with the spices
- Place chicken in a Ziploc bag
- Combine Persian Lime oil, honey, minced garlic, and the juice of half of the lime in small bowl with a whisk
- Pour over chicken in bag- using a spatula to get out of bowl
- Shake, rub, and mix everything in bag to cover chicken
- Marinate in the refrigerator for 1-2 hours or overnight
- Heat garlic oil in skillet over medium heat and add chicken. Cook on both sides until done and no longer pink inside
- Transfer chicken to a plate and let cool
- Slice chicken into strips and plate the tacos in this order: tortilla, shredded cabbage, chicken, avocado, mango, and cilantro.
- (for those who do not have dairy allergies, a dollop of sour cream or an avocado/ranch cream sauce would be delicious on top)
- Serve with a side of pinto beans
contributed by: Caitlin Davidson (for more gluten free/ dairy free recipes go to www.caitlinsarahdavidson.blogspot.com)