Chicken Souvlaki with Tzatziki and Israeli Salad

THE ULTIMATE CHICKEN SOUVLAKI WITH TZATZIKI AND ISRAELI SALAD

• Author: Chris Cockren
• Prep Time: 25 (plus marinating time)
 
• Cook Time: 10-15 minutes
 
• Total Time:-50988781.266667 minute
• Yield: 4 servings

INGREDIENTS

• 2 pounds boneless chicken breast, cut into 1″ cubes
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper

for the Tzatziki

• 1 cup plain Greek yogurt
• 1/2 cucumber, peeled
• 1 lemon, juiced
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh mint
• 1/4 teaspoon dried oregano
• Kosher salt

for the Israeli Salad

• 1 cucumber, peeled and seeds removed, finely diced
• 2 plum tomatoes, peeled and seeds removed, finely diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoon chopped parsley
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Combine lemon juice, olive oil, garlic, and oregano in a ziploc bag.  Season generously with Kosher salt and freshly ground black pepper.  Add chicken and shake gently to distribute marinade over chicken.  Allow to marinate at least 6 hours, but preferably overnight for maximum flavor.
2. Remove chicken from fridge and skewer.  Heat grill over medium-high/high heat and lightly oil grates.  Grill chicken on both sides until browned and just cooked through.  Serve with tzatziki and Israeli Salad.

for the tzatziki

1. Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.

for the Israeli Salad

1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

NOTES

Feel free to serve this on a bed of rice along with some pita, or atop some lettuce for a great salad!

via sharedappetite.com

Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

4.96 from 21 votes

Did you make this recipe? Leave a review.

Yield: About 8 servings

Ingredients

Dressing

• 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper

Coleslaw

• 1 small cabbage , shredded (6 - 7 cups packed)
• 1 1/2 cups matchstick carrots
• 2 large gala apples , sliced into matchsticks (about 3 cups)
• 1/2 cup sliced green onions
• 3/4 cup sliced almonds or 1 cup slivered almonds
• 3/4 cup dried cranberries

Instructions

1. In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
2. In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
3. Recipe source: Cooking Classy
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Garlic Parmesan Tilapia

4.5 from 6 votes

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5-Ingredient Garlic Parmesan Tilapia

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 4

 Author The Seasoned Mom

Ingredients

• 4 tilapia fillets about 8 ounces each
• 2 tablespoons butter melted
• Juice from 1 lemon
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan
• Salt and pepper to taste
• Lemon wedges for serving
• Minced fresh parsley for serving
• 2 cups Libby’s® Vegetable Pouches for serving (1/2-cup serving per person)

Instructions

1. Preheat oven to BROIL.
2. Place tilapia on a large, rimmed baking sheet that has been sprayed with cooking spray.
3. Combine melted butter, lemon juice, and garlic powder in a small bowl. Brush the butter mixture on both sides of the fish.
4. Place the fish on the prepared baking sheet, bottom side UP, and broil for 5 minutes. Flip the fish over, sprinkle with Parmesan cheese, and return to the broiler for 5-6 more minutes. The fish will flake easily with a fork when it’s done.
5. Garnish with lemon wedges and parsley.

via theseasonedmom.com

Coconut Oil Chocolate Chip Cookies

INGREDIENTS:

1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar 
1 egg, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

In a medium sized bowl, whisk together flour, baking powder, and baking soda. Set aside.

In another bowl, using an electric hand mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well-combined. Gradually pour in dry ingredients, beating until well-incorporated after each addition. Stir in chocolate chips.

Using a medium cookie scoop (about 1 and 1/2 tablespoons), scoop out balls of dough onto prepared cookie sheets, spacing them 2 inches apart from one other.

Bake for 9 minutes, or until edges are just starting to turn light brown. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

via confessionsofaconfectionista.com

Chocolate Chip Mousse Cake

Ina Garten has another winner. My sister in laws mom made this and it was toooooo DIE FOR! I'd eat it all the time if I could. SO good! I did take out all the coffee ingredients.

Ingredients

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese (or cream cheese)
• 1/2 cup sugar
• 2 tablespoons unsweetened cocoa powder, such as Pernigotti
• 1 teaspoon pure vanilla extract
• 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
• Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Basmati Rice

This made perfect stovetop fluffy basmati rice. 

Yield 5 Cups rice

Ingredients

• 2 cups 
  basmati rice (500 ml) 

• 3 cups boiling water (750 ml)

• Salt to taste (1/8 tsp per cup or so)

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• 1. Rinse rice under cold water
• 2. Boil water in sauce pot with salt

3. Add rice and bring back to boiling
Cover with foil and the lid and turn heat to just above low and cook for 15 minutes. 
Remove from heat and let steam for 5 minutes
Fluff rice and serve. 
Sometimes I add some sliced cardamom pods for extra flavor. 

via thekitchn.com

Egg free Cookie Dough

Chocolate chip cookie dough is my go to treat. I have had twice now that a batch of cookies gave me some unsettling outcomes so I modified this recipe to curve my cookie dough cravings. I keep in the fridge for a day or two and freeze the rest when I'm done.

1/2 softened butter or margarine
3/4 cup brown sugar
1-2 tsp vanilla
1/2 tsp salt (add just a bit more for my taste)
1/2 tsp or 1/4 tsp baking soda
Slosh of milk
Mix up really good with a hand mixer in a medium mixing bowl

Add 1 cup flour to desired thickness and add 2 handfuls of chocolate chips

Makes about 2 cups.