SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT

SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT

Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce.  Easy to prepare cooks in no time.

 

 

Cook Time: 15 minutes

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.  Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!

INGREDIENTS:

CHICKEN:

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

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GARLIC YOGURT SAUCE:

  • 1 (7-ounce) container 2% Greek yogurt
  • 2 teaspoons lemon juice
  • 2 garlic cloves, finely minced
  • 1/8 tsp kosher salt
  • Chopped parsley (for garnish)

DIRECTIONS:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag.
  • Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
  • Place pounded chicken breasts back into bag and set aside.
  • In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.
  • Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  • Pour the marinade into the bag with the chicken, massaging it to evenly coat.
  • Refrigerate and marinate for at least 1 hour, up to overnight.
  • In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
  • Stir to combine and refrigerate until ready to use.
  • Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
  • Turn the chicken and grill an additional 3-4 minutes.
  • Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
  • Top each breast with 2 tablespoons sauce and a sprinkle of parsley.

Serve.

I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.

it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.

Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.

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Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Kathy inspired us with her broccoli salad so we searched for other recipes.

After checking out Moe’s Southwest Grill  for the first time this afternoon we were so full  that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good.  We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s. 

This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.

This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.

Cooking Light SEPTEMBER 2014

Yield: Serves 9 (serving size: about 1 cup)

Hands-on:15 Minutes

Total:3 Hours, 15 Minutes

Ingredients

         Dressing

  • 3 tablespoons cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 shallot, thinly sliced
  • 1/3 cup plain fat-free Greek yogurt
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon plus 1 teaspoon chopped fresh tarragon
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  • Salad

  • 12 ounces broccoli florets
  • 1 tablespoon fresh lemon juice
  • 2 Jazz or Gala apples, cored and cut into wedges
  • 2 Applewood-smoked bacon slices, cooked and crumbled

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How

Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.

 

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With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.

Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.

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Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.

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Serve

My Finished Dish

My Finished Dish not as pretty as their but mighty tasty

Kathy’s Broccoli Salad

Every year we all look forward to the company BBQ at Bruce’s  good food, drinks and company. Horseshoes was replaced by a similar game that you toss bean bags and instead of a pole it’s a hole. Stewart’s kids make a beeline for the pool while the rest of us watch and chat. I loved when Stewart’s youngest son tried the dark chocolate coated ice cream, “ DISGUSTING” as he handed it to his mother, his face must have resembled mine at that age the first time I tasted semisweet cooking chocolate, not what I expected. Anyway, Bruce’s wife Kathy made the best broccoli salad I have ever had, it disappeared very quickly.

Thanks Kathy’s this was great!!

She said that she does not follow the amounts exactly and to me that is what cooking is all about tweaking to your likes.

brocolli salad

Salad

  • 1 lb of bacon – cooked and broken into pieces
  • Broccoli maybe 1 to 2 heads
  • 12 oZ white cheddar cheese- shreddedDressing¾ cup sugar

Blend in blender

  • Add to all other ingredients ½ hour before serving
  • 4 TBSP Cider Vinegar
  • 2 cups Mayo

Blend in blender

Add to all other ingredients ½ hour before serving

 

Thai Beef Salad – Stonewall Kitchen

Another vacation past and enjoyed the escape. On one segment of the trip we went to the Strawberry Banke, during our 2 day visit to the Portsmouth area we found that all roads lead to this place I had never heard about it but was on Lyn’s bucket list. One of the things we both enjoy is going to a cooking class at the Stonewall Kitchens in York Maine this time they had a “This is gluten free? class.  Enjoyed the personable touch of Chef Patty Roche and shared that neither of us enjoy the art of baking…too measured I said and we both nodded in full agreement. There were a few things for this class will mention stonewall kitchen in each title. This is more for me than anyone.

 

Fantastic, flavorful dishes that just happen to be gluten free.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup
This picture was taken from net not the actual dish we were served. But looks close

This picture was taken from net not the actual dish we were served. But looks close

Ingredients

  • 2 Oz Rice vermicelli
  • 1 Lb Sirloin Steak
  • Sesame oil
  • 1 whole kaffir lime leaf, middle discarded and finely chopped
  • ¼ cup finely chopped Vietnamese mint
  • 1/3 cup finely chopped cilantro leaves
  • 1/2 small red onion, thinly sliced
  • 1 short cucumber, peeled and cut into matchsticks
  • A carrot, cut into match sticks
  • 2 oz. snow peas, cut into match sticks
  • ¼ small red pepper ( Thai bird chili), finely diced
  • 1/4 small Chinese cabbage (Napa)
  • 1 small handful of bean sprouts
  • 2 scallions, finely chopped
  • ¼ cup unsalted, roasted peanuts, chopped

 

Dressing

  • 1/3 cup peanut oil
  • 2 Tbsp fish sauce
  • 1 tsp crushed chili
  • Juice of one lime
  • 2 tsp superfine sugar.

 

How

Soak vermicelli – use package directions, drain and chop into shorter lengths

 

Brush steak with sesame oil and charbroil or pan fry over high heat until cooked to your liking. Rest steak for 10 minutes and slice thinly

Combine all the dressing ingredients, stirring to dissolve sugar, Pur the dessing over the saled , tos to coat and serve at room temperature.

 

 

Strawbery Banke Museum, in the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum, listed on the National Register of Historic Places and dedicated to bringing 300+ years of American history to life.

Strawbery Banke is a place to learn about architecture, heritage plants and foodways, traditional crafts and the tools, clothing and collections people used for everyday life in the 1600s, 1700s, 1800s and up through 1954 when the site was saved from urban renewal.

The Museum is a place for children, adults, multigenerational families and groups to gather to explore heritage gardens, historic buildings and crafts, preservation programs, hands-on activities, the stories told by costumed role-players,traditional crafts  and the changing exhibits that offer hours of fun and discovery. The Museum’s restored buildings and open space invite visitors to immerse themselves in the past.

Strawbery Banke is a sustainable place that preserves and enlivens three centuries of war and peace in the same New England waterfront neighborhood. Each year the Museum welcomes 75,000 visitors, members, schoolchildren and volunteers who love New Hampshire history for daily programs, exhibits and signature special events from May through December.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

There are only two of us to I cut the recipe in half and if you know me you know I love that 18 year old balsamic  vinegar. All I can say is Yum as a meal or side dish

Yield: 4 main dish servings (6 as a side)

Prep Time: 20 min

 Ingredients:

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SALAD:

  •  Two 15-ounce cans chickpeas, drained and rinsed
  •  1/4 cup chopped Italian parsley
  •  2/3 cup chopped bell pepper (mix red/yellow/orange)
  •  3/4 cup halved grape tomatoes
  •  3 green onions, sliced
  •  12 kalamata olives, sliced in half
  •  1/3 cup crumbled feta cheese

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DRESSING:

  •  4 tablespoons extra-virgin olive oil
  •  2 tablespoons plain yogurt
  •  1 tablespoon freshly squeezed lemon juice
  •  1 tablespoon red wine vinegar – I used 18 year old balsamic Vinegar, cause I love the stuff
  •  1 small garlic clove, minced
  •  1/4 teaspoon cumin
  •  salt and pepper, to taste

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How:

1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

 

Tips:

*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.

*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.

 

 

Source: RecipeGirl.com (adapted from The New York Times)

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

A normal thanksgiving a day recipe for us is Crispy Brussels Sprouts but this year Lyn showed me a recipe that looked pretty good and was receive well at the table.

Serves 8

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds Brussels sprouts, trimmed, halved, slice the sprouts as thin as possible. I used the food processor to slice the sprouts to speed things up
  • 3 ounces smoked Gouda cheese, shredded (1 cup)
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped dried cherries

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How

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.  Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste.

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Related

Crispy Brussels Sprouts (Stevesacooking.com)