Nothing quite as nice as a weekend with no plans. No traveling, no weddings, no obligation to be anywhere. For dinner last night, we went for sushi around the corner. Then we came back and I marinated some chicken for today’s lunch and baked up some dog biscuits for Andie (come on, we all know that was bound to happen….I love to bake and I have a dog!). We watched some TV and were in bed by 11pm. Now that’s my kind of Friday night!
Tzatziki: (this is kind of my own cocoction – a little of this, a little of that…inspired by my cousin Loni!)
- 1/2 c. greek-style yogurt (we used fat-free)
- 1/2 c. sour cream
- 1 English cucumber, peeled, grated, diced (I skipped peeling mine…because….well, because I can!)
- 2 cloves garlic
- 1 t. Cherry Republic Cherry Wine Vinegar
- splash of extra virgin olive oil
- 1 t. dill, chopped (or dried is fine)
- 1/4 c. mint, chopped
- salt and pepper, to taste
1) Peel, grate and dice the cucumber. If you have a food processor, that’s the fastest way to get through this.
2) Using a fabric kitchen towel, wring out the cucumber. I mean really, really wring the heck out of it. You want to make a nice, thick, goupy tzatziki, don’t you?
3) Combine all ingredients and stir together (everything could go back in the food processor at this point if you like).
Chicken marinade: (marinate at least an hour, or overnight)
- 2 T olive oil
- 1 T Cherry Republic Cherry Wine Vinegar
- 2-3 T greek-style yogurt
- 1 T dried oregano
- salt and pepper
- 1 lb chicken, diced into bite-size chunks
1) After chicken marinates, heat a large skillet over medium-high heat. Add in about a 1/2 T of olive oil.
2) Dump marinated chicken chunks into hot pan. After 3-4 minutes, move the chunks around until all sides are browned, and additional 3 minutes or so.
Serve the chicken over traditional greek pitas ((heat up in hot skillet) with a dollop of tzatziki. Additional add-ons could be diced tomatoes, sliced red onion, lettuce, avocado, etc.