I'm tossing around the same thing. Girlfriend and her two boys are coming over for "game night" tonight. The boys want a taco bar again, but we did a sloppy joe bar last time and a taco bar the time before that. Looking for something good and easy and kid-friendly.
Maybe chili dogs...hmmm
Or good ol' hamburgers and fries
Will keep an eye on this thread for more ideas.

I think it would be fun to link the menu to the movie.

Do you have a movie picked out already?

Joe

Marcella Hazan's recipe for Chicken with Lemons is about as simple, no-stress and incredibly good as you can get. Kids will like it, adults will rave about it. And if you manage to find some free range chicken or other 'gourmet' poultry you'll be reminded of how good chicken can be; but even regular old supermarket birds taste great with this treatment. I often cook two birds at once with this method.

For sides, maybe some Konriko Pecan Rice and some string beans or other non-threatening food.

An added bonus: it takes little 'fussing'. Once the bird goes into the oven, you turn it over once and adjust the temperature twice--so there's little last minute messing about with it. I've posted it a few times, and it's one of my favorites.

By the way, how cruel fate can be to be in South Louisiana and be allergic to seafood!!! Here's the recipe:

Roast Chicken with Lemons

If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
For 4 servings
Ingredients
# A 3- to 4-pound chicken
# Salt
# Black pepper, ground fresh from the mill
# 2 rather small lemons
Directions
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

Think I'm going with this:

Taco Bowls

Spray OUTSIDE of muffin tins w/cooking spray - place 1 canned biscuit on each of the inverted cups (there's only 10 biscuits actually) completely covering the cup, to form a "bowl", work with your fingers to make it cover the cup/bowl. Bake according to directions on biscuits. Place "bowls" on an ungreased cookie sheet after they come out of the oven. Set aside.

Prepare Taco Meat per seasoning directions.
On a cookie sheet, place "bowls" and fill each to the top with meat mixture. Top with grated cheese and pop in the oven just until cheese is melted.

Cook's Note: My kids will literally fight over these things. They are super-simple to make and we never have any leftovers. I usually serve a side salad and iced tea with them and the meal is easy and CHEAP

OPTION: You can also make these and fill with Chili - Then top with whatever you want. Yum!

Will do sides of chopped lettuce, tomato and onions and we can have salads or the kids can put toppings right on their taco bowl.

We happen to be doing Rush Hour 3 tonight..and we will be having homemade pizza. Toppings will be pepperoni sliced from the deli counter, fresh italian sausage from the meat counter and some chicken from the meat counter. Picked up some Glen Muir Pizza sauce, pizza blend cheese with extra provolone and a green and yellow pepper for my pizza.

Trying to decide on a corn"bread" crust recipe I found in a gluten free cook book or a "traditional" style crust.

But a sub sandwich bar sounds good to me, or pressed "panini" sandwiches and soup.

I take it the kids won't be there!

Fajitas, served buffet style at table. Let everyone assemble there own from available ingredients, not expensive (thin sliced top round/sirloin), green peppers, big sweet onions, sour cream, shredded cheddar cheeze (not store brand), jar of (good) Salsa, warming tray with tortias (covered).

Mexican Beer and good white wine (Concha Y Toro Chardonnay) ($10.00 large bottle) Ladies love it, trust me!

You won't even need a desert with this menu! If you think you do, make it ice cream based.

PS. In this type of menu people/guests usually always want to help! It can be as formal or as informal as you want to make it, just have fun!!

Yes, your right! NO KIDS!

The movie will be "300". I don't know anything about it. This particular movie was requested because it's a good thing to see on a big screen with surround sound. I think it has Gladiators in the movie.

Well then, it has to be something Greek.

Joe

I'd be perfectly happy eating a meal entirely of tapas/appetizers/snacky foods. You could do Ann's pork or chicken souvlaki with tzatziki sauce, tomatoes and onions on pita, some Spanish empanadas, several spreads for crostini, a platter of antipasto, some warm ratatouille, hummus and crackers, some imported wine and beer and you've got a party!
For dessert, some baklava, cookies, or Molten Lava Cakes?

Just let me know what date and time.......T.

Joe, I'm pulling out the Greek cookbooks I have. Thank you for the great idea.

If anyone has an idea, bring it on.

Thanks everyone for all the suggestions and great ideas.

Kalamata Olive Spread with crackers
Salata Marouli (Romaine Lettuce Salad)
Lemon Garlic Chicken and Potatoes
Tourlou Tava (green bean, onion, tomato, zuchinni ratatouie)
Ground Lamb Loaf & Tzatziki Sauce
Greek Sour Cream Cake

Joe

Definately Ann T's Slovaki then...It's easy and tasty!

I do a "Greeky Potatoes" that are quite nice. I also do Greek green beans that are similar in flavor and recipe.

Greek Potatoes with Feta

1-1/2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, minced
1 cup tomato sauce
1 cup water
2 tablespoons water
1/2 lemon juiced and zested
2 tablespoons flat leaf parsley, chopped
4 waxy potatoes, peeled, cut into 6 wedges
4 slices of feta

Saute onion, add the rest of the ingredients except the feta. Cook until the potatoes are tender. Serve with a slice of feta on the side.
Serves 4

Karen,

Greek chicken with the potatoes roasted along.

1 cut up chicken
3 to 4 large baking potatoes, peeled and quartered
juice of 1 t 3 lemons, depends on juice
garlic, chopped
oregano
rosemary
thyme
salt and pepper
either quartered or chopped onion
EVOO
Lemon wedges for garnish

Spray a roasting pan with cooking spray, and place the washed chicken parts and quartered potatoes in. Sprinkle remaining items over it. Roast at 425 for about 45 min to 1 hour until chick and pots are done and browned. Serve with lemon wedges for the chicken.

A shallow pan or high sided cookie sheet work best. The bird, onions and the potatoes need to brown a bit. When all are gone and you are cleaning the kitchen, run your finger along the bottom of the pans. That is the cooks treat!

I have no exact measurements, as I have been doing this one for years just to taste. You can even marinade all for a few hours before for a more intense flavor, and finish it off with baclava if you can find some.

Peppi

I would love Ann Ts slovaki recipe please! Sue

You can tell I am not much of a movie watcher, I thought gladiators were Roman.

I don't have any "true" Greek recipes, but the one I posted on the dinner for 12 thread is Greek style, and really easy and delicious.

GREEK-STYLE PASTA WITH SHRIMP
1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine
Heat oil in a large skillet over medium high heat. Add garlic and saut30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon Appétit June 1995

My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.

Linda

I usually serve this with small while boiled potatoes and a Greek salad with crumbled feta cheese. It has a wonderful aroma while it's cooking.

GREEK BEEF STEW (2-3 servings)

1 lb. lean beef stew meat, cut into 1 inch cubes
Salt and freshly ground black pepper
3 Tbs. butter
2 medium onions, coarsely chopped
1/2 bay leaf
1 small stick of cinnamon, broken into 2 or 3 pieces
1/4 tsp. whole cloves
2 Tbs. dark raisins
1/4 cup dry red wine
2 Tbs. water
1/2 can (6 oz. size) tomato paste
1 Tbs. wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
1/4 tsp. ground cumin
(1/4 tsp. dried mint, crumbled or 1 1/2 tsp. finely chopped fresh mint) optional

Season meat generously with salt & pepper. Melt butter in Dutch oven or heavy casserole. Add meat and turn to coat on all sides with butter. Arrange onions, bay leaf, cinnamon, cloves and raisins over top of meat.

Mix remaining ingredients and spread over casserole contents. Do not stir. Cover very tightly and bake at 325 degrees for about 1 1/2 hours. Stir sauce gently when serving.

Something bloody, like the movie. Rare roast steak. Try the link...

For drinks, six packs. They abound in the movie, all airbrushed I'm sure, LOL.

Here is a link that might be useful: What did Spartans eat?

I finally decided on a menu.

Rare steaks cooked on the grill, Tourlou Tava (green bean, onion, tomato, zucchini ratatouille)-- thanks Joe, homemade bread, red wine (for the pigs blood...ick). I'm thinking of doing the centerpiece for the dining table full of fruit in a very Greek style way. I really don't know what I'm doing but I'm sure if I look on line I'll find something.

Besides the fact that these couples are good friends, it also a thank you dinner for business referrals. That's one reason why I'm trying to please, besides, I want a good steak!

So, what do you all think of that menu. I probably need to think of a dessert..how 'bout Gelato or is that to much of an Italian dessert. Do you think I need another vegetable choice?

I love ice-cream so I would never see a problem with gelato! How about some baklava (maybe pick up a tray of baklava from a store, in my area, Trader Joe's, Sam's Club, and Costco all do lovely mini baklava trays) and maybe some fruit? Fresh oranges, apples, pears, honeydew, watermelon, figs (dried this time of year), I believe fresh fruit is a traditional dessert in Greece. If you want to add oomph, maybe spike the melons with some ouzo. You also might want some olives for snacking before the meal. You could also do a nice Greek salad to go with the meal for variety, or maybe something with eggplant? Here is a link for a Greek Food site, it might give you some ideas.

Here is a link that might be useful: Greek foods

Don't forget to take a picture of the "Spread" and post it!