Tag Archives: lemon

Greek Tzatziki Chicken Pasta

Going “global” with this one guys!  Now as y’all know, I basically have two types of cuisines that I prefer to eat…constantly.  Mexican and southern comfort food!!  I do however branch out from time to time and THIS time it’s with my likely 3rd choice, Greek!

Now I used to live by this AMAZING restaurant called “Pita Jungle”, that without fail catered to my cravings of this ethnic fare..saltiness of feta cheese, brininess of kalamata olives, fresh vegetables and the Greek’s unique spices has me every(damn)time.  The only bad part of always getting my ‘fix’, was moving away and having nothing silimilar nearby.  It was time to create my 2nd masterful Greek dish and THIS one is silly easy!

This Greek inspired chicken pasta is full of flavor, yes, BUT it’s also healthy for you too!  Heck, get yourself another helping! 😉  Using non-fat greek yogurt and fresh produce brightens this dish and leaves you not feeling heavy in the least.  *I also used fantastic gluten-free noodles that really help with that after dinner bloated feeling.  Lastly..this dish is also so versatile that it is equally delicious served warm OR cold!  So it’s a fabulous choice for a leftover dinner or lunch at work too!

The Starting Lineup

  • 1 lb chicken breasts/tenders
  • 1 cup kalamata olives
  • 1 cup feta cheese, crumbled
  • 1 cucumber, seeded/cored and sliced
  • 1/4-1/2 cup red onion, chopped
  • 1 package penne noodles

Tzatziki Sauce

  • 2 cups non-fat Greek yogurt
  • 3/4 large cucumber, seeded and finely diced
  • 2 tsp dill, fresh is best if you have it
  • Juice of 1 lemon
  • 1 tsp extra virgin olive oil
  • Salt and pepper to taste

Greek Chicken Marinade

  • 2 Tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 Tbsp oregano
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp basil
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 salt and pepper, each.  

Alright friends!  In a large gallon size ziplock bag, add in all of the marinade ingredients followed by the chicken.  Seal and place in a dish (to avoid spillage) and into the fridge.  Allow to marinate for about 3 hours.  Do not go too much longer as the citrus in the marinade will change the texture of the chicken.  *You can make the marinade without the lemon juice if you’d like it overnight and add it in later.

Assuming the chicken has been marinating away and it’s time to finish the meal, you’ll next prepare the Tzaziki sauce and again, it’s just as easy as the marinade!  After you dice up the cucumber, simply whisk together all of the above mentioned ingredients, cover and set aside.  *If preparing this in advance, please keep refridgerated until ready to use.  

Onto the vegetables!  Rinse, cut, chop, dice, seed etc. etc. etc. your yummy veggies while also bringing a large stockpot of salted water to a boil.  *I sprinkled a bit of salt and pepper over the vegetables for added flavor.

In a skillet over medium/medium-high heat with 1Tbsp of oil and 1Tbsp of butter, add the marinaded chicken.  Cook through and set aside.  Add the noodles to the boiling water and cook to package directions.  

Once the chicken has cooled slightly, roughly chop into bite size pieces.

Drain the al dente noodles and pour into a 2-qt casserole dish or large serving bowl.

The finish line has arrived…Now it’s just time to cross it!

Simply add the vegetables and olives to the penne pasta, pour on your finished tzatziki sauce and gently toss together with the crumbled feta cheese.  

Serve with extra lemon slices and perhaps a bit more feta cheese and a pinch of fresh dill, enjoy!!  

Grilled Lemon-Dill Chicken w/ Greek Chopped Salad

I’ve loved the bright fresh flavors of Greek food far before the recipes infiltrated Pinterest or The Pita Jungle restaurant took off.  Crunchy vegetables, saltiness from the kalamata olives and feta and the brightness of lemon juice are my guilty pleasure.  Well wait, maybe guilty isn’t the correct word, because you never feel too heavy after eating this cool and fresh meal!  Besides the health benefits  of this recipe, I love how fast it all comes together! So it’s great for a weekday dinner or a quick meal to enjoy grilling and eating by the pool on a hot day…

The Starting Lineup

Chicken

  • 4-6 thin cut chicken breasts
  • 2 garlic cloves, minced
  • 1 Tbsp dill, fresh (or 1 tsp dried)
  • 1 tsp garlic powder
  • Juice of 1-2 lemons, plus zest
  • 2 Tbsp extra virgin olive oil
  • Kosher salt & pepper, to taste  *I used lemon-pepper, because I had it on hand

Salad

  • 1 15oz can garbanzo beans, rinsed
  • 2 cucumbers, seeds removed and sliced
  • 4 to 6 Roma tomatoes, chopped (or cherry tomatoes halved)
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese, crumbled or cubed
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • Kosher salt & pepper, to taste   

Beginning with the chicken, we’ll get the marinade ready.  In a small bowl simply combine the garlic/garlic powder, dill, lemon juice and zest, evoo and salt & pepper, whisk together.  In a large ziplock bag add in the chicken breasts and pour in the marinade.  Seal, place on a dish (to avoid spillage) and let marinate in the refridgerator for 1 hour.  *Do not let marinate too long, as the acid from the lemon juice can change the texture of the chicken. 

   On to the salad!  Prep your veggies by rinsing, chopping and dicing *For the cucumber, slice in half length-wise and take a spoon to gently scoop out the seeds/center.  This will also help to eliminate the salad from getting too soggy.  Also, drain the can of garbanzo beans and rinse/pat dry. 

   In a large bowl, combine the garbanzo beans, cucumbers, tomatoes, red onion and kalamata olives.  In a smaller bowl, whisk together the lemon juice, evoo, oregano, salt and pepper.  Pour the dressing over the vegetables and sprinkle on the feta cheese.  Give a gentle toss, cover and refridgerate while you cook the chicken. 

 Now here you can either start up your outdoor grill or use a grill pan indoors.  *Heck, I dont care if you decide to bake the chicken.  Do what makes you happy.  Remove the chicken from the refridgerator and place on your heated grill/medium-high heat grill pan.  Grill the chicken for about 3-4 minutes on each side and let rest for 5 minutes. 

   On a large family-style serving dish, pour on your Greek salad and layer the grilled, sliced chicken over top.  Enjoy!! 

 

Chewy Lemon Curd Cookie Bars

I’m a HUGE junkie for lemon anything…some of my fondest memories are from when we’d eat at Marie Callendars restaurant as a child (when they were still everywhere) and my parents would let me order a big slice of Lemon Meringue pie…or even their Sour Cream Lemon (drooling!!) after my dinner.   I could also eat it all and not gain an ounce, not THATS a great memory in itself!

Anyway.  On the other side is my husband and he is a cookie fanatic..similar to the Cookie Monster if you will (I mean that in the nicest of ways 😉  So with this quick to assemble recipe I was thinking of both of us…and we both loved it indeed!

The Starting Lineup

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter, melted (1/2 cup)
  • 10oz jar lemon curd
  • Powdered sugar, garnish  

Preheat the oven to 350 degrees.

In a large bowl, melt the butter in the microwave (30 second increments).  Next remove the bowl of melted butter and whisk in the granulated and light brown sugar till just combined. 

 Now stir in the flour to finish off the crust and crumble topping (*reserve about 1 cup for the “crumble”). 

 Grease roughly a 9×9 greased baking dish and spoon in the crust mixture while pressing it evenly into the dish with your fingers. 

 Next simply pour the lemon curd overtop of your pressed in crust (*use a rubber spatula or back of a spoon to gently spread).  Sprinkle the remaining dough overtop of the crust in that crumble fashion 😉 

    Pop the now filled baking dish into the oven for 35-40 minutes (uncovered) and then allow to cool for 15 minutes.  Place in the refridgerator for about 45-60 minutes to fully cool (here is where you eat dinner to pass the time ;)).

Cut into bars and sprinkle with powdered sugar.  These slighty crunchy, super chewy, sweet & tart delights will go fast! 

 

%d bloggers like this: