Grilled chicken tzatziki- this was very GOOD and easy!

This looks like a lot but it was actually very simple and can prepped in the morning or night before!  I made a deconstructed sandwich for Ev and he LOVED dipping his chicken in the greek yogurt.


Ingredients

• pitas
• Extra greek plain yogurt for garnish

For chicken marinade:

• 1/2 cup plain greek yogurt

• 2 tbsp honey

• 2 tsp fresh lemon juice + 1 lemon zested

• 2 tsp hot sauce (1 used just 1tsp b/c of Evan)

• 1 to 2 garlic cloves, minced

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp freshly ground pepper

• Pinch salt

• 4 boneless, skinless chicken breasts

For cucumber relish:

• 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

• Pinch salt

• 1 cup seeded, finely diced tomato

• 1/2 cup finely diced red onion

• 6 tbsp coarsely chopped and pitted black olives

• 4 tbsp coarsely chopped fresh parsley

• 2 tbsp coarsely chopped fresh dill

• 1 garlic clove, minced

• 4 tbsp extra virgin olive oil

• 4 tsp fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

Avocado and grilled corn salad...have to try it was great!

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife

2 Avocado’s, diced and sprinkled with lemon juice to prevent browning

2 C. Tomatoes, red and yellow cherry variety or equivalent

1 Small red onion, finely diced (we used white)

¾ C. Feta, crumbled

3/4 of a cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar (we used apple cider)

1 t. Garlic powder

2 T. Fresh cilantro, minced

½ t. Salt

10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

summer gnocchi-so good

Boil water to cook gnocchi.  In a skillet heat up a few tbls. evoo, saute garlic on low, rinse a can of cannelli beans and add to skillet, add a can of diced tomatoes (juice and all).  Add some black pepper, Italian seasonings and then heat till warm through then toss chopped swiss chard or another dark leafy green and cooked gnocchi.  Stir and plate.  Top with slices of fresh mozzarella.

Crockpot Italian Chicken

I found a new recipe online.  It was really good, very basic and easy to make.  I did not bake it in the oven as the recipe instructs, just put cheese over top once I took it out of the crockpot.  It gave the same effect.  Hope you enjoy.

Crockpot Italian Chicken
boneless, skinless chicken breasts (use as many as you need, depending on your family size)
1 jar of your favorite spaghetti sauce, or homemade
1T minced garlic
parmesan cheese
mozzarella cheese
spaghetti noodles (or whatever your family enjoys - I used spiral noodles)

Spray interior of crock pot with cooking spray. Pour some spaghetti sauce on the bottom, enough to cover the bottom of the pot.  Lay chicken breasts in.  Sprinkle garlic over the chicken breasts and pour remaining sauce in, enough to cover the chicken.  Cook on low for 6 hours or high for 4 hours.

This is where I stopped, I made the noodles and put shredded mozz and parmesan cheese on top of chicken, sauce and noodles. 

But the recipe goes on to instruct this:

When chicken is done, pour the spaghetti sauce out of crock pot and into a baking pan.  Lay chicken breasts in pan, sprinkle with parmesan cheese and cover with sliced mozzarella cheese.  Bake for a few minutes until cheese is melted/golden.

Serve with spaghetti. 

Enjoy!

Angie Scott

Mexican Style Shredded Beef or Pork: Crockpot-use for tacos or chimichangas

1 boneless beef chuck shoulder roast or Pork should roast (about 3 pds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa
2 tablespoons water
1 tablespoon cornstarch 


Cut roast in half.  Combine cumin, coriander, chili powder, salt, and red pepper in small bowl.  Rub over roast.  Place 1/4 cup salsa in slow cooker; top with one piece roast, Layer 1/4 cup salsa, remaining roast half and top with 1/2 cup salsa.  Cover, cook on low 8 to 10 hrs. until tender.


Remove beef from liquid, cool slightly. Trim fat and discard-shred meat with two forks (can use for baked chimichangas recipe below OR continue on if using for tacos).  


For Tacos: Let cooking liquid stand about 5 min to allow fat to rise.  Skim off fat.  Blend water and cornstarch until smooth.  Whick into liquid in slow cooker.  Cook uncovered 15min on HIGH until thickened.  Return meat.  Cover, cook 15 to 30 min or until hot again.  Serve for tacos.  Leftovers can be refrigerated up to 3 days or frozen up to 3 months.


For baked chimichangas:

1. Spoon about 1/3 cup meat below center of each 8inch tortilla; top with 2 tablespoons cheese and a dollop of salsa.
2. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
3. Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Tangy Mustard Sauce-great on chicken!

2 teaspoons olive oil
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Directions* Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sautÃ(C) 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.

S'more Dip

1 ½ cups semi sweet chocolate chips mixed with 1 (14oz) can condensed sweetened milk (not evaporated).  

In a small bowl melt in microwave (about 2 min) stirring once or twice.

Pour into a glass pie dish.  Drop throughout tablespoons (about 4) of Fluff (marshmallow spread).  

Put into micriowave about 30 sec…to soften marshmallow spread.  

Immediately use knife to make swirls.  Serve immediately with graham crackers...you're welcome (sooo good!)