Mediterranean food has been on T.W.O.’s mind lately so we decided to mix up our ordinary chicken meal into a one that will make us feel like we are in Greece! And we did it with some Greek Marinated Chicken kabobs. The marinade includes Greek yogurt, which keep the chicken so moist after barbequing it. Pair this dish with some hummus, orzo, Greek salad and you will be breaking plates all night!
Greek Marinated Chicken
- 1 cup Greek Yogurt
- 1 Tablespoon olive oil
- 4 Garlic cloves, minced
- ½ Tablespoon dried oregano
- 1 Lemon
- 1/3 cup fresh parsley, chopped
- ½ teaspoon salt
- Fresh cracked pepper
- 2 chicken breasts, boneless & skinless
- For the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from the lemon. Stir until the ingredients are well combined. Add the parsley and stir it into the marinade.
- Cut the chicken breasts into cubes. Add the chicken and marinade to a large Ziploc bag. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for at least 30 minutes.
- After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.
Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!
-1 package blueberries, washed
Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.
Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.
Cheers to snacks!
I don’t know what’s in T.W.O.’s family’s soil, but our orange tree is producing a ton of oranges. Like our lemons, we have more harvest than usual this year and don’t want our oranges to go to waste- must be the warm weather! Let’s get creative. T.W.O. will feature two recipes that include oranges, both drink recipes.
-4 orange ice cubes *
-1/2 cup nonfat Greek yogurt
-1 banana, frozen
-4 strawberries, sliced
-1/4 cup freshly squeezed orange juice
*Freshly squeeze orange juice using a juicer. Add liquid to an ice try and freeze to make the cubes.
In a blender, mix together the orange cubes, yogurt, banana, strawberries and orange juice. Make sure all the ingredients are blended well. You might have to stop the blender and mix the fruit to ensure that there are no chunks.
Pour the liquid into a cup and top with blackberries. There you have it- breakfast, snack or even a dessert! Sometimes T.W.O. adds some dark chocolate chips to satisfy their sweet tooth!!
Citrus Wine Spritzer
-4 lemon ice cubes*
-Orange Pin Wheel Slices
**We like to use a Sauvignon Blanc or Pinot Grigio for our wine spritzers
Begin by places 3 orange ice cubes into a wine glass. Next add your wine and Pellegrino. Ratios of wine to Pellegrino vary depending on the person pouring, but T.W.O. likes to use a ratio of 1:2, wine to sparkling water. Got to stay hydrated! Add 2-3 slices of orange and you have yourself a wine spritzer! It’s a perfect drink to enjoy on a warm day!
Four months ago, T.W.O. traveled to Spain and enjoyed pintxos daily. We felt nostalgic this past week and decided to re-create one of our favorite pintxos we had in Madrid- stuffed piquillo peppers! We ordered them at Lateral the first night in Madrid and loved them so much, we ordered them again on our last night of the trip! This pintxos dish is a great appetizer to serve at your next dinner party and can be prepared ahead of time so you can enjoy socializing with guests. Ole!
-1 can of piquillo peppers
-0.5 lb ground beef or turkey
-1/2 cup of goat cheese*
-1 cup of Roasted Tomato & Red Pepper Soup**
-1/4 cup of Greek yogurt
*T.W.O. has also used cream cheese, which makes for a creamier mixture
**T.W.O. would suggest Trader Joe’s Roasted Tomato & Red Pepper Soup
Preheat oven to 350°F. In a sauté pan, begin cooking the meat over medium heat. Season with salt, garlic powder, pepper and chili powder.
While meat is cooking, take the peppers out of the jar and separate. Pour the soup into a sauce pan and heat up. Add the Greek yogurt and reduce heat to low.
Once the meat is cooked, drain some of the grease. Don’t drain all of it for you don’t want the meat to be dry.
While the meat is still hot, add in your goat cheese or cream cheese and mix. Stuff the peppers individually with the meat and place into a Pyrex.
Once all the peppers are stuffed, pour the soup mixture over the peppers.
Place into oven and bake for about 30 minutes. Allow the peppers to sit for about 3-5 minutes before serving. Then it is time to enjoy some pintxos!!