Homemade Chicken Stock

It's that time of year; people take to the kitchens whether they're a fan of cooking or not. Thanksgiving and Christmas both call for large meals with lots of dishes, usually homemade. Why are these meals stressful? Aside from the house cleaning and hoards of people that may be coming over, the pressure is on to make food that everyone will think tastes amazing - is "the best they've ever had" ... or at least not inedible.

Most likely some of the dishes on the menu call for chicken stock. Of course, you can purchase this ingredient at the store, but trust me when I say using homemade chicken stock will taste better. The better quality your ingredients, the better your food will taste! I make chicken stock year-round and freeze it in old peanut butter or pasta sauce jars (and sometimes Ziplock bags).

It's also a great way to keep meal prep costs down, and the ultimate in getting everything you can from your chicken! All you need is chicken bones and some veggies - I'll even freeze the bones if I don't have time at the moment to make the stock. No cooking skills needed, see how easy it is:

Homemade Chicken Stock
bones from one chicken (I have used both pre-cooked chickens and friar packs)
2 large carrots, chopped
2-3 stocks celery, chopped (OK to use the leafy top of the celery)
1 medium onion, chopped
2-3 cloves garlic, halved
herbs, dried or fresh (basil, oregano, thyme, Italian seasoning - whatever you have on hand)
kosher salt & pepper

1. Remove as much skin from the bones as possible - meat still on the bones is okay, it'll add flavor! Rough chop vegetables - large or medium pieces are fine; for the celery, I chopped the entire bunch down a few inches, including leafy tops. If spices are dried, put in a tea ball or tie up in cheesecloth; about 1-2 teaspoons each for 2 tablespoons total. If fresh/dried on stems, use 2 sprigs each, whole.

2. Place chicken bones, all vegetables and herbs in the pot, sprinkle generously with kosher salt and fresh cracked pepper.

3. Add water until all ingredients are covered.

 4. Bring to a boil, then reduce heat to a simmer. Simmer covered for 4 hours, stirring occasionally.

5. Let cool, then strain out all bones and vegetables. Use broth or freeze within three days. Keep refrigerated.

Makes about 8 cups broth.

Note: If freezing, leave room for broth to expand. I fill the jars, freeze, and then add the lids once the liquid has finished expanding. For an even richer, more flavorful broth, roast vegetables before simmering - this of course would take a little longer, but I'm definitely going to try it!

Enjoy!

Bar Lolo | Review

A mere block and-a-half down the street from where I live is Bar Lolo, a Spanish tapas bar. I'm so happy such a great place is within walking distance - and close enough that I can wear heels for the walk!

Before going to Lolo, I had never been to a tapas bar. Tapas means 'small plates' and that's exactly what is on the menu. It's like a menu of appetizers! (They do have a small selection of
en·trées if you're looking for a larger plate.) If you're a gin fan, you've got to try Bar Lolo; it's their specialty! With a gin and tonic of the month (made with local gin and tonics, often infused with interesting flavors), there is always something fun to try.

My favorite item on the menu (take into consideration I've not tried everything on the menu yet!) is the fresh potato chips. I'm not a huge potato chip fan in general, but these are not your average potato chips! A little on the thick side, and piping hot when served, they take potato chips to a whole new level. My favorite flavor is herb, which means they come sprinkled with crispy whole herbs that are a treat in themselves. And to make it even better, they're only $2 during happy hour! They also do an excellent job with their empanada crust - flaky deliciousness! I tried the ox tail empanada my first visit and it was quite nice, although I thought the filling tasted a bit like the Sunday roast my mom makes (which when I go out I prefer foods/flavors that I can't - or don't - make myself). It was good, but I wanted something a little more exotic in flavor. On subsequent visits I've tried other plates and the food is simple and tasty.

The atmosphere is reminiscent of old Hollywood with candles and a little sparkle. I like to go there when I want indoor seating and to feel a little fancy. Of course, they have sidewalk seating and it certainly isn't a dress-up kind of crowd.

In sum: great drinks, great atmosphere, and good food!

Squash Soup

I love warm soup during the cold fall and winter months. And this is a great one! Creamy, smooth, with just a hint of spice. It went well with the Pinot Gris that's currently in my refrigerator as well.

A few weeks ago I picked up an acorn squash; now I know why it was only a $1. Have you ever tried to peel one? Not nearly as easy as a butternut squash. All those ridges sure make for a challenge! Next time I'll use a butternut instead - I think the flavor will work just as well and it'll be a lot easier to peel. Don't skip roasting and caramelizing the vegetables before combining the ingredients, it adds flavor and dimension to the soup. I came up with this recipe after consulting quite a few online. Picking out the best of each recipe, this is the result:

Squash Soup
1 acorn or butternut squash, peeled and chopped
2 large carrots, chopped slightly smaller than the squash
2 apples, peeled and chopped
1 medium onion, diced
2 garlic cloves, minced
4 c chicken broth (homemade preferably)
Chili flakes, to taste
1/4 tsp. nutmeg
1 tsp. fresh grated ginger root
Kosher salt
Fresh cracked pepper
Olive oil

1. Preheat the oven to 400 degrees. Cut the squash in half and scraped out the seeds. Peel and chop into roughly 1-inch pieces. Wash and chop the carrots into slightly smaller pieces (as they are harder, they cook slower than the squash, so you want the pieces to be smaller).

2. Place squash and carrots on a large baking sheet, drizzle with olive oil, and a little salt and pepper. Mix with your hands. Roast for about 30 minutes, until both squash and carrots can easily be pierced with a fork.

3. While the veggies are roasting, heat about 1 1/2  T olive oil in a large pot. Add diced onion and caramelize over low heat. It should be cooking slow enough that you can walk away and come back every few minutes to stir without it burning. It will take 15-20 minutes for the onion to caramelize.

4. When squash and carrots are cooked, add them to the pot along with the apples, chili flakes, nutmeg and fresh ginger. Add 4 cups of chicken stock and a large pinch of salt and pepper. (If using store-bought chicken stock, you might want to hold off on the salt and add to taste later so as to not make it overly salty.) Simmer for
about 20 minutes until apples are soft.

5. Using a food processor or blender, blend the soup in batches to reach a smooth consistency - this will have to be done in multiple batches. Mix the batches together and add 1/3-1/2 cup fat free half and half. Stir until well blended. Taste and adjust seasonings to preference.

6. Serve with a dollop of low-fat sour cream.

Enjoy!

Lucca | Review

Lucca | Portland OR | Rustic Italian

 

Lucca is on the corner of Fremont and NE 24th. Having driven past a few times, I was looking forward to trying this Italian restaurant. Now I look forward to going back!

We went this week for lunch. Standing in the entry you could smell herbs and other comfort-food ingredients from the kitchen; lunch was off to a good start! Two pasta dishes and three personal pizzas were ordered at our table. All special requests were remembered and everyone liked their dish.

I ordered the Pera Pizza. With wood-fired pears, goat cheese, radicchio, mozzarella, Parmesan and crispy prosciutto there wasn't much to improve. The crust was thin but not crispy, and despite all the cheese listed, it wasn't heavy. My only complaint was the amount of fire-charred crust on the bottom. While my grandma purposely burns her toast, charred pizza crust isn't my preference. Fortunately, it wasn't completely covered in char. I really enjoyed the rich, salty crunch of the prosciutto with the fruity sweetness of the pear. As a plus, the pizzas were big enough to have half left over!

Lucca was a solid rustic, Italian restaurant and I look forward to going back to explore more items on the menu!






Enjoy!

How to Roast Chicken Breast

We've all had it: dry chicken. Maybe it's Aunt Buelah's chicken which always seems to have just finished trekking across the Sahara. Or perhaps it's your own, and you don't know why, but it seems to tag along with Aunt Buelah's on the journey. Well, unless you actually like dry chicken, you need not suffer any longer! Chicken can be cooked safely, be flavorful, and not be dry!

It's actually quite simple to bake a moist chicken. I'm going to discuss how to do it using chicken breasts, but it's the same method for any parts of the chicken; if you buy a friar pack, just prep the all the pieces the same and put them on the pan together! The difference with this recipe is that the chicken is already butchered, or cut into parts, rather than whole. If you're looking for a recipe on how to cook a whole chicken, I like The Barefoot Contessa's recipe. (I have used her for inspiration on this one, too!)

The great thing about having cooked chicken on hand is you are set for healthy food quick. You can toss it in a green salad, whip up some chicken salad, eat it plain (hot or cold!) with a little dip, add it to a quick stir-fry... It makes healthy meals that much easier. And if you're living by yourself like me, the effort of cooking every night just isn't always appealing (shocker, I know!), so having some pre-cooked chicken is a big help.

A note about thermometers: Use one made specifically for food (not one for when you're sick - I doubt they go high enough!). I have a digital one, ThermaPen by ThermoWorks, and love it. This particular one is an investment in kitchen tools running between $70-$95, but I've had it for a few years now and it's a high-quality thermometer. Of course you can get digital thermometers for much less!! I did a quick search on Amazon and CDN makes a digital thermometer for about $17 and it had good reviews. Just shop around and see what you find. The most important thing is that it's accurate!

Roasted Chicken Breast
Chicken, bone-in or -boneless, skin-on or skinless
Extra virgin olive oil
Salt
Pepper
bowl of water in an oven-safe dish

1. Preheat oven to 350 degrees

2. Place chicken on sheet pan (make sure pieces are not touching).

3. Drizzle olive oil on chicken and rub with fingers to cover

4. Sprinkle chicken liberally with both salt and pepper.

5. Place pan in center of oven and bake for 30-35 minutes.

6. Begin checking at about 25 minutes with temperature tester. (If you are doing pieces smaller than breasts you may want to check earlier.) Insert tester in thickest part of meat; when it registers between 155-160 degrees, remove from oven, cover with foil, and let rest for 5 minutes. Meat will continue cooking so if it isn't yet at 160 degrees* (proper cooking temp), it will reach that temperature. Do not slice chicken during this time as this allows the juices to absorb back into the meat - resting helps retain the moisture!

*Chicken should be white (not pink) when fully cooked. If your chicken is pink when you slice it, that means it is not fully cooked. Slip it back in the oven (or microwave if it's already cold) to finish cooking if necessary. I often make a tiny incision in the top (to prevent juices from running out) when removing it from the oven to check the color in the thickest section. But remember, it will cook a little bit more when sitting, and over-cooking is what makes it dry!

Enjoy!

Tomato Pasta

It's Friday night and you're just not in the mood to spend time slaving over the stove. Or perhaps it's a busy weeknight and you need to pull dinner together quickly.

Tonight was just one of those nights for me. As I contemplated walking down to get some Thai takeout, I remembered an interview I saw with Michael Symon this week in which he talked about the staples to keep in your pantry so you can whip up a pasta dish any time. I couldn't remember everything he listed, but I did have what I figured would make a great dinner.

Sure enough, I was right. The pasta was thick and chewy, the sauce had a hint of spice from the fresh garlic and chili flakes. The simplicity of the meal made the food even more comfortable.

Tomato Pasta
1 can diced tomatoes
5 small gloves garlic, minced
1 tsp dried basil
1 T olive oil
salt & pepper
1/2 tsp. dried chili flakes
favorite pasta noodle
Grated parmesan cheese for topping

1. Boil water for the pasta, and cook according to directions. Begin the sauce while the water/pasta is on. Be sure to salt the water after it's boiling, but before adding the pasta. I once heard to make the water as salty as the sea; I don't know if it's true, but it's usually the rule I use.

2. For the sauce, heat the olive oil over low heat in a medium sauce pan. Once hot, add the minced garlic; sauté until fragrant, being careful not to scorch the garlic.

3. Add the diced tomatoes, basil and dried chili flakes, a dash of salt and a twist of pepper to taste. Simmer until the pasta is done.*

*For runny pasta sauces, cook the pasta until one minute shy of being ready, strain, and add to the sauce and continue to cook for a minute longer. The pasta will soak up the liquid (and therefore flavor) of the sauce.

4. Serve topped with parmesan cheese.

Enjoy!

It's a New Dawn, It's a New Day...

Hello Friends!

If you haven't noticed, there's a few changes being made here at Delectable Cate. I think they're for the better, and hopefully you do, too. Aside from looking better, the content of the blog will be changing as little as well. Ever since starting Delectable Cate in 2011, it has occasionally been suggested I also review restaurants. Well, I have finally decided to take up that suggestion. So keep your eyes peeled for scathing reviews (although I'm hoping for delectable finds, as it will make for much more enjoyable outings on my part) in addition to the usual delicious recipes!

Enjoy!

Baked Churros

Tonight I had a craving for something sweet - and of course my house has been perfectly purged of all foods unhealthy. Fortunately, I happened upon this recipe from Lovin' From the Oven. It's simple enough that I had all the ingredients on hand - and quick enough I had something tasty to eat in 15 minutes, with plenty to share with neighbors! And since the churros are baked, I like to think they're not quite so naughty...


Baked Churros
1 Sheet Puffed Pastry
1/2 cup sugar
1/2 T cinnamon
1/4 cup butter, melted

*I followed the original recipe except changed the quantities of butter and cinnamon sugar; there was so much leftover that I cut the amounts in half.

1. Preheat oven to 450. Unfold thawed puffed pastry sheet and cut in half, then into 1-inch sliced (about 18 total). 

2. Cover baking sheet with parchment paper. Evenly space pastry slices on baking sheet and bake for 8 - 10 minutes, until golden brown and puffy. While baking, mix sugar and cinnamon and place in a plate. Melt butter.

3. Upon removing pastry from oven, brush both sides with butter and roll in cinnamon sugar to coat.

Enjoy!

Kale Smoothie

Do not run away because you see the word kale! I've always been skeptical of 'green' smoothies; I associate smoothies with fruit, not lettuce (or any veggies, really). Yesterday on The Chew the hosts tried Dylan Ratigan's Kale Hero Smoothie, and commented that it's really the banana that you taste. Well, I decided to give it a try. Thank the Lord I did! The lime, ginger, papaya and banana are what you taste; it has a very light flavor, and definitely on the fruity side. I didn't even notice kale!

This could be because the recipe calls for "Dino Kale" which has a lighter flavor than other kale varieties. Dino kale is what you see in the picture to the right - it likely won't be called Dino Kale at your store, but it has the smooth edges, and is long and skinny (as opposed to wide and leafy). I made a half recipe, and it filled my blender about two-thirds full. They say one full recipe serves 8-10, but that's pretty small servings if you're using it as a meal replacement.

Dylan Radigan is part of a sustainable farm that is training and helping integrate our military hero's back into civilian life while teaching them sustainable farming. Check out a little of their conversation from the March 21 episode of The Chew here. The original posting of the recipe on thechew.com can be found here.

If you've never had a green smoothie, I dare you to try it - and let me know what you think!

Dylan Radigan's Kale Hero Smoothie
10 leaves of Dino Kale
2 limes, juiced
1 papaya, seeded and pealed (I used a small papaya, not the giant football-sized ones)
3 c apple juice
1 small piece raw ginger
1 banana

1. Rough chop the kale down to where the stem gets really skinny and the rib is large.

2. Dice the ginger - a microplane is best, but a small grater or small dice will work, too.

3. Chop the papaya and banana into large chunks

4. For the apple juice, I used an organic 100% apple juice that was not made from concentrate; it's kinda like a fresh cider!

5. Blend all ingredients together in a blender. Let the blender run for a little bit to make sure the kale and all ingredients are blended smooth and in as small of pieces as possible.

Drink up!

Savory Shrimp Crepes

I've recently gotten into making crepes. Years ago my friend Maria gave me a great recipe for crepes (after making them for me!) and it's taken me this long to actually make them. Happily, they are much more simple to make than I expected. Last night I had a crepe party - and these are the savory shrimp filled crepes that were fabulous! I got the original filling recipe off foodnetwork.com, but made some tweaks and additions (a sauce to top the crepe!) of my own.

Shrimp Filling
1 lb shrimp, chopped
1 T butter
1/4 -1/2 tsp lemon zest, finely grated
1 sprig fresh tarragon
squeeze lemon juice
pinch each salt & pepper to taste

1/4 c. white wine

1 tsp. corn starch

1 tsp. fresh parsley, chopped

1. Strip tarragon sprig of leaves, and chop leaves.

2. In a pan on medium-low heat, melt butter and add shrimp (small precooked, or larger raw works - if they're raw, be sure they cook until pink!). Add lemon zest and tarragon, salt and pepper. Cook, stirring frequently, until shrimp are either cooked or heated through.

3. Squeeze 1/2 the lemon briefly over the pan, and add the wine. Once bubbly, add the corn starch and stir until well incorporated and no longer lumpy. Add a little more wine if it's too thick (you don't want it too runny though, or your crepes will be too messy and soggy!)

4. Remove from heat and stir in parsley. Now the filling is done!

(admittedly, not my best picture, but I almost forgot to take a picture so I had to snap one at the table!)

Sauce
1/2 c plain Greek yogurt (I used nonfat)
1 sprig fresh tarragon
1/4 tsp. lemon zest, finely grated

1. Strip tarragon stem of leaves, and finely chop the leaves. Mix all ingredients, taste, and add more lemon zest or tarragon as necessary.

Crepes
1/4 tsp. kosher salt
2 T sugar
2/3 c flour
2 eggs
1/2 tsp. baking powder
1 c milk
1 T melted butter

1. In a blender, blend first 6 ingredients until well mixed. Add melted butter and blend again. (how simple is this?!)

2. Spray Pam cooking spray in a small (5"-8", preferably non-stick) pan, and place over medium heat. Pour about 1/4 cup of mix into pan, just enough to coat the bottom (swirl pan around to coat the whole bottom). When edges start to look brown, use a thin, long spatula/turner to flip the crepe. Cook a few second longer; check to see when it looks cooked underneath. Remove and either serve while hot, or fold in quarters to keep warm while cooking the rest of the crepes.

3. Wipe pan out with a paper towel, and repeat step 2. If the crepes are looking a little burned, adjust the heat down; you want them golden brown.

4. To assemble, fill the crepe with shrimp and roll to close (kinda like a burrito, but you can leave the ends open!) Spread the sauce on top (or you can put inside with the shrimp) and eat!

This recipe makes more crepe wrappers than the shrimp will fill, so either double/triple the shrimp recipe, or fill the leftover crepes with Nutella and some fresh fruit!

Enjoy!

Oatmeal Peanut Butter Balls

In an attempt to satisfy my sweet tooth, and eat something healthy, I created a Delectable Cate original recipe! Remember those no-bake cookies made with chocolate, oatmeal and peanut butter? These taste just like them - but they're healthy. OK, they might not taste just like them, but if you haven't had them for awhile, you might be fooled! So go ahead, make a batch of these and have a guilt-free snack this afternoon!

Oatmeal Peanut Butter Balls
1 ripe banana
1/4 c. pumpkin puree (you might try apple sauce if you don't have pumpkin)
1/2 c. peanut butter (I used creamy, but I'm sure crunchy would work, too)
1 T. cocoa powder
1/4 tsp. cinnamon
1 c. oatmeal
3/4 c. shredded coconut, plus extra for coating
1 T. brown sugar

1. On a stove over low heat, blend banana, pumpkin puree and peanut butter with a wooden spoon or a firm, heat-proof spatula.

2. Remove from heat and add cocoa powder and cinnamon. Mix until well combined. Add oatmeal, coconut and brown sugar. Blend all ingredients until well incorporated.

3. Using your hands, roll dough into balls the size of golf balls. Coat each ball with shredded coconut; you'll probably have to push the coconut into the surface of each dough ball. That's it! You have a healthy afternoon snack, ready to go. Store in an airtight container in the refrigerator.

Makes about 15 Oatmeal Peanut Butter Balls.

Enjoy!

Nutella Peanut Butter Bars

I adapted the peanut butter and jelly bars recipe from Barefoot Contessa to make these tasty Nutella Peanut Butter Bars. Rich and buttery, they will satisfy any craving for sweets you might have! I made half the dish with blackberry jam, and the other half with Nutella - both were amazing. The Nutella bars were a little richer, and the jam side had a slightly lighter and fruity taste. My girlfriend and I couldn't decide which flavor we preferred, so you try them and let me know if you prefer a jam or Nutella filling!

Nutella (Jam) Peanut Butter Bars
1/2 c. unsalted butter, at room temperature
3/4 c. sugar
1/2 tsp. pure vanilla extract
1 egg, at room temperature
1 c. peanut butter (I used creamy, but crunchy would be fine)
1 1/2 c. flour, plus more for dusting the pan
1/2  tsp. baking powder
3/4 tsp. kosher salt
3/4 c. jam or Nutella (or a little of both!)

1. Preheat the oven to 350 degrees, and grease and flour an 8x8 baking dish.

2. In an electric mixer, combine butter and sugar. Mix for about 2 minutes, until light and fluffy.

3. Add the vanilla, egg and peanut butter; mix well.

4. In a small bowl, mix the flour, baking powder and salt. Slowly add to the peanut butter mixture.

5. Spread 2/3 of the mix in the pan, using a spatula to spread it evenly. Spread the Nutella/jam over the dough. (If using Nutella, be sure the layer is thick - it tastes better than a thin layer!) Drop the remaining 1/3 of the dough over the topping. Don't worry about spreading it evenly, it will smooth out when it cooks.

6. Bake for about 40 minutes, until the top is golden brown. Let cool before cutting. Warning: cut into small servings because they are definitely rich!

Enjoy!

Mexican Spice Cookies & Mexican Hot Chocolate

It was taco night and I claimed dessert. Of course I did. It's much more fun to make dessert than to chop tomatoes or grate cheese. Not that each ingredient doesn't play a crucial part, I'm simply focusing on the fun aspect. Okay, and the 'mmmm' factor. Yes, people miss the cheese when it's not available for their taco, but no one (usually) puts a pile of grated cheese on their plate and eats it with a fork. They will, however, give dessert such honored attention. Maybe that's another reason I like making desserts - it doesn't get lost in the shuffle of dinner.

Back to taco night. After quickly claiming dessert (trust me, margaritas did cross my mind first) I started to think about what to bring. I knew I didn't want to bring the usual Mexican dessert that people would expect (whatever that is?). It didn't take long to land on Mexican hot chocolate. I have a recipe from a former co-worker, Bob, that I just can't get enough of (the hot chocolate, not Bob - although he's a pretty great guy, too!) So that was part one. But that wasn't enough; a drink needs something to go with it. A little cookie would be perfect. The only Mexican cookie recipes I found all had nuts and that just wouldn't do, so the following recipe is an improvisation I made to Mexican wedding cookies - no nuts, add spices for flavor. They are delectable. So is the chocolate. Thanks, Bob!


Mexican Spice Cookies
1 c. salted butter, room temperature
1/2 c. powdered sugar, plus more for dusting
1 tsp. Mexican vanilla
1 3/4 c. flour, plus more for dusting hands
1 tsp. cinnamon
1 tsp. nutmeg

1.  Preheat oven to 350. In an electric mixer, blend butter and 1/2 cup powdered sugar until well blended. Add Mexican vanilla and mix well. (Regular vanilla will work here if you don't have Mexican vanilla. But I'd highly recommend trying Mexican vanilla sometime - it has great flavor!)

2. In a separate bowl, mix flour and spices. Add dry ingredients to the butter mixture and blend until just well incorporated. Dough will be very soft.

3. Line a baking sheet with parchment paper (don't worry about being exactly edge to edge, cookies don't spread a lot). Dust hands with flour and roll dough in tablespoon size balls, using hands to form the balls. Dust hands as often as necessary to prevent dough from sticking. The dough will spread a little, but cookies are small.

4. Bake for 18 min until bottoms are golden and tops are just barely starting to turn gold. Leave on the sheet until just cool enough to handle.

5. When cool enough to handle, dip cookies in a bowl of powdered sugar to coat, let cool on a wire rack. Sprinkle powdered sugar through a small sifter for a finishing coat for looks.

Makes about 3 dozen.

Mexican Hot Chocolate
6 oz. dark chocolate (pref. chili chocolate)
1 cup dry milk powder
1 1/2 T corn starch
2 T unsweetened cocoa powder
2 T ground cinnamon
1/2 tsp. red chili powder
1/8 tsp. ground cloves
1/4 c. sugar

1. Break chocolate into pieces and process in a food processor or blender until it resembles coarse powder. Pour chocolate into a medium-size bowl.

2. Add remaining ingredients and mix. That is now your Mexican Hot Chocolate mix.

3. To make a single serving, combine 4 tablespoons of mix 1/2 cup water and 1/2 cup milk in a saucepan and heat until it just starts to bubble, stirring constantly. Whisk until blended smooth. Serve hot. Feel free to change the water/milk ratio to create your desired consistency. The fat content in your milk (and in the powdered milk) will also affect the consistency of the final product.

Notes: This recipe was originally designed to be one of those layered jar gifts. Because I use it for personal consumption, I throw all the ingredients together, mix, and store - ready for use. But feel free to mix various ingredients, layer into a pint jar, tie a bow around the top and share the love! Also, as is, the drink is not spicy hot, so don't be afraid to try it because of the chili powder!

Enjoy!

Tzaziki

This recipe comes by way of Aunt Efthalia, my sister's husband's aunt. I hear she's Greek, so it's apparently the real deal. My brother-in-law looks like he could be part Greek, so I have no reason to doubt the recipe's authenticity!

Tzaziki works great as a dip with pita chips or veggie sticks or as a healthy, flavorful spread on deli sandwiches. I like to keep some on hand for a quick, healthy afternoon snack with some carrots and celery; the fiber and protein combo makes it a satisfying and filling (and tasty!) snack to tide me over until dinner!

Like a recipe you can make ahead of time so you have less to do the day your company is coming? This recipe is more flavorful if you are able to make it the day before as it allows the flavors to meld!

Tzaziki
2 c. Greek yogurt
1 medium cucumber (or 1/2 English cucumber)
3 garlic cloves, crushed/minced
1 tsp. vinegar
2 T. olive oil

1. Grate the cucumber (I use a small grater) and squeeze out the water. A cheesecloth works great; paper towels tend to tear. Get as much water out as possible as it will make the dip runny otherwise.

2. Add all ingredients together and stir to combine.  If it appears there is extra moisture, you may add a heal of bread to soak up the extra moisture (also, liquid will rise to the top after sitting - drain this off when you open the container for a thicker dip.)

Enjoy!