Tag: Greek Yogurt

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

  • 1/2 cup whole plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 6 garlic cloves, pressed (paid link) or minced
  • the zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

  • 1/2 whole plain Greek yogurt
  • 1 garlic clove, pressed (paid link)
  • the juice of 1 lemon
  • 1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
  • salt and pepper, to taste

Other, for serving:

  • olive oil
  • the juice of 1 lemon

Continue reading Grilled Zaatar Chicken

Sambal Chicken with Peppers and Tomatoes

Did you know that I have over 1,000 recipes on my blog? That’s a lot of cooking inspiration! So it’s probably not a surprise that I like to look back on old recipes I’ve made and either use them as is or change them up a bit and make a new recipe! This recipe for Sambal Chicken with Peppers and Tomatoes is heavily inspired by my old post for Spicy Moroccan Chicken Skewers, which is originally a Cooking Light recipe.

The chicken has a light heat to it, which adds nice flavor to the overall dish. I grilled my chicken, but you can also sauté it on days where the weather isn’t cooperating for grilling!

Ingredients:

  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 bell pepper, seeds and membranes removed, sliced
  • 1 pint cherry tomatoes
  • 1/4 cup plain Greek yogurt
  • 1 small cucumber, chopped
  • 2 tablespoons chopped mint
  • the juice of 1 lime
  • Salt and pepper, to taste
  • cooked rice, for serving

Continue reading Sambal Chicken with Peppers and Tomatoes

Mango Peach Lassi

I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)

The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.

I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!

If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!

Ingredients:

  • 3 mangoes (~3 cups), peeled, seeded, and sliced
  • 2 peaches (~2 cups), sliced
  • 1 cup Greek Vanilla yogurt
  • 1/2 cup skim milk
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • 4 fresh mint leaves, for garnish

Continue reading Mango Peach Lassi

Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

Continue reading Overnight Chia Seed Breakfast Pudding Jars

Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

  • 3 tablespoons butter
  • 8 drumsticks
  • salt and pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, grated
  • 2 tablespoons grated peeled ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 8 cups low-sodium chicken broth
  • 1 (14 oz) can tomato puree
  • 3/4 cup heavy cream
  • 1 pound Yukon Gold potatoes, thinly sliced
  • Plain Greek yogurt, for serving
  • Fresh mint, chopped, for serving
  • Naan, for serving (omit for gluten free)
  • Cooked rice, for serving

Continue reading Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

  • ½ cup olive oil, divided 
  • 2 pounds eggplant, cut into 1-inch cubes
  • Salt and pepper, to taste 
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves, minced
  • 3 tablespoons pomegranate molasses
  • 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
  • 4 scallions, sliced, light green and white parts separated from dark green parts
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 2 cups cooked white rice, for serving
  • ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
  • Toasted pita, for serving (omit for gluten free)

Continue reading Sumac Scented Eggplant and Chickpeas

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

Ranch Chickpea Cucumber Salad

I’ve been trying to think up more bring-to-work lunch ideas recently. We tend to just eat leftovers or traditional salads for lunch, which can get boring quickly.

So when my Hungry Harvest (note: this is a referral link) came with absolutely huge cucumbers, I figured I could make a slightly different lunch (or a make ahead side for dinner) with it!

This dish has chickpeas to make it a bit more hearty, red onions for flavor (and color), and of course, cucumbers. I tossed all of those in a lemony, zesty ranch Greek yogurt mixture.

Ingredients:

  • 1 large (or two medium) cucumber(s), cut into bite sized pieces
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/4 cup plain Greek yogurt
  •  1 1/2 teaspoons ranch seasoning mix
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 2 tablespoons fresh dill, chopped

Continue reading Ranch Chickpea Cucumber Salad

Grilled Lamb Pita Pockets

I’ve mentioned before that once warmer weather is here, I make it a priority to use my grill instead of my oven/stovetop whenever I can, like with this recipe for Grilled Lamb Pita Pockets. It keeps the temperature down in my house, and it’s super easy to grill! Plus, who doesn’t love the flavor that grilling adds to food?

I had a craving for lamb this week, so I decided to make grilled lamb pita pockets for dinner one night. I grilled lamb meatballs on skewers and then topped the meatballs with a drizzle of tzatziki and a Greek-inspired pesto sauce with some extra feta and cucumbers for good measure. I unfortunately didn’t have any tomatoes on hand, but would strongly suggest adding chopped tomatoes as well!

Ingredients:

Lamb Meatballs:

  • 1 pound ground lamb
  • 4 cloves garlic, finely minced
  • 1 shallot, finely minced
  • 1 tablespoon dill, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs

Tzatziki:

  • 1 cucumber, seeds scooped out and finely chopped
  • 1 garlic clove, finely minced
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon mint, finely chopped
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 1/2 cup plain Greek yogurt

Greek Pesto:

  • 1/4 cup walnuts
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup olive oil, plus more if needed
  • 2 tablespoons feta cheese

Other:

  • finely chopped cucumber
  • diced tomatoes
  • feta cheese, crumbled
  • pita rounds

Continue reading Grilled Lamb Pita Pockets

Feta Dip

I’m on a bit of a feta kick at the moment. I absolutely love French feta, which is a bit more mild and creamier than the more tangy, crumbly version most people associate with feta cheese.

When I came across a recipe for Feta Dip, I loved the concept, and knew French Feta would be perfect for it.

This dip is a nice alternative to the normal dips found at parties. The flavors are similar to tzatziki; serve with toasted pita or pita chips.

Ingredients:

  • 12 oz French feta
  • 1 cup non-fat plain Greek yogurt
  • 8 oz  cream cheese, softened to room temperature
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • the juice and zest of 1 lemon
  • 2 tablespoons chopped dill, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chopped deseeded cucumber
  • 1/2 cup multi-colored cherry tomatoes, quartered

Continue reading Feta Dip

Creamy Snap Peas with Feta

Some nights, you just want to sauté or grill up a protein and have a quick go-to side to make a nice meal without much effort.

So it’s always nice to have a few awesome sides in the rotation, like this recipe for Creamy Snap Peas with Feta.

This recipe for Creamy Snap Peas with Feta would be perfect with a Greek-inspired protein — salmon, chicken, or even lamb.

Ingredients:

  • 8 ounces trimmed fresh sugar snap peas
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 teaspoon finely minced garlic
  • the zest and juice of 1 lemon
  • 1 ounce crumbled feta cheese
  • 1/2 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds
  • 1 ounce crumbled feta cheese

Continue reading Creamy Snap Peas with Feta

Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

Continue reading Slow Cooker Spring Lamb Stew

Beef Kofta Kebabs

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.

My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful  Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!

Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.

Ingredients:

Tzatziki (omit to make dairy free):

  • 1 cup plain low-fat Greek yogurt
  • 1/2 cucumber, seeded, finely diced
  • 1 garlic clove, minced
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Kebab:

  • 4 cloves of garlic, roughly chopped
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)

Continue reading Beef Kofta Kebabs

Dijon Herb Crusted Salmon with Creamy Dill Sauce

I am not shy about my love of Cooking Light magazine. Their recipes are what got me started on my cooking journey. Not only are their recipes on the healthier side, but most are also great for weeknight meals. This recipe for Dijon Herb Crusted Salmon with Creamy Dill Sauce is no different.

Seafood in general is a great weeknight option because it tends to take less time to cook. If you haven’t noticed, I’m a big fan of seafood, particularly salmon; I have almost 40 recipes for salmon alone on this blog!

So when I spotted a new salmon recipe in my most recent Cooking Light, well, I had to make it.

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons 2% reduced-fat milk
  • 1 teaspoon red wine vinegar

Continue reading Dijon Herb Crusted Salmon with Creamy Dill Sauce

Pomegranate Glazed Lamb Meatballs

My goodness the holidays are approaching quickly. What happened to 2016?!

This is the time of year for parties and of course party appetizers. This party appetizer for Pomegranate Glazed Lamb Meatballs is so simple to make, but it is fancy enough to serve at a dinner party.

I found this recipe in New York Times’ cooking section and just had to try it out. Lamb meatballs with a pomegranate molasses glaze? Sign me up!

I served the Pomegranate Glazed Lamb Meatballs with some plain Greek yogurt with mint leaves mixed in, simple but a great complement!

Ingredients:

Lamb Meatballs:

  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 1 garlic clove, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • the zest of 1 orange
  • 3 tablespoons pomegranate molasses (recipe below)
  • 1/2 cup 2% plain Greek yogurt
  • 1 tablespoon fresh mint leaves, chopped
  • 2 tablespoons pomegranate seeds, for garnish
  • Chopped fresh mint, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Pomegranate Glazed Lamb Meatballs

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