Yes it is one of those days where I have nothing to talk about but I need to do a blog post, so therefore Random Thought Thursday...
This post will be of random things a recipe or two, what I have been up to for the week, you know me just blathering.
In my event planning class we are doing this open house thing for an event center and our theme is the Mediterranean so I have been looking up food...
Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers. (Try more Greek Recipes).
Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
CALORIES 219 (19% from fat); FAT 4.7g (sat 1.3g,mono 2.3g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 69mg; CALCIUM 161mg; CARBOHYDRATE 12.3g; SODIUM 705mg; PROTEIN 30.9g; FIBER 2.4g
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most , each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled .
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.
and other related things...
and can't forget Martha.
How beautiful is that.
One thought that I have had this week is how do you get lots of creative minds to come to one final decision? Let me tell you it is hard and sometime I should just sit back and keep my mouth shut and let the other minds work but you all know me, I need to add my two cents in there some where but I should have done this...
Oh well what do you do, you make the best of it and move on right? Right!
an olive branch to you!!!!
Have a great Thursday and if I don't talk to you again this week have a great weekend. Mine will be full of In-Laws, dun, dun dun!!!!!