yogurt

Yogurt-Marinated Grilled Chicken

Posted on 30. Jul, 2011 by maureen in chicken, cilantro, entrée, garam masala, garlic, ginger, yogurt

You know when you make a dish that tastes like it could be served in a restaurant? Yeah, that happened...and yes, I just patted myself on the back. This chicken is amazing. Only three real modifications to this recipe (minus lazy measuring): 1. I used the last onion in the andouille sausage barbecue pork chops the other night so no onion. 2. Six garlic cloves turned into eight some how. 3. I used the broiler instead of the grill. After a glass of wine or two, I wasn't feeling up to playing with fire, so I opted for broiling the chicken about 7 minutes per side. The recipe mentions scraping off the excess marinade but I removed just enough to not drip between the pyrex dish and the broiler pan. I used two full boneless skinless chicken breasts, pounded about 1/2" to 3/4" thick and cut in half. As a trial, I broiled one half breast first to make sure the 7 minutes per side would be enough. Perfect. The chicken was still so juicy and nothing was burnt. Add a red leaf lettuce salad with goat cheese and a sun-dried tomato vinaigrette and a baked potato. Done.

Ingredients:

  • 8 skinless, boneless chicken breasts (about 3 pounds)
  • 2 cups plain whole-milk yogurt
  • 1 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 large onion, coarsely chopped
  • 1/3 cup olive oil plus more for brushing
  • 6 garlic cloves, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 2"piece fresh ginger, peeled and chopped

Directions:

  1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
  2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Source: Bon Appétit

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Posted on 16. Aug, 2010 by maureen in cheese, chile pepper, feta, lemon, oregano, parmesan, parsley, side dish, yogurt

Ingredients:

  • 10 3-4" Fresno chiles or six 4-5" Anaheim chiles
  • 9 oz feta, crumbled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp minced fresh parsley
  • 1/2 tsp lemon zest
  • 1/4 tsp dried oregano
  • 2 egg yolks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Arrange a rack 6" from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
  2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

Serves 4-6


Source: Saveur

Blueberry Yogurt Pancakes

Posted on 04. Oct, 2009 by maureen in blueberry, breakfast, nutmeg, pancake, yogurt

Instead of plain yogurt and milk, I used vanilla yogurt and vanilla soy milk. This recipe says it makes about a dozen 4" pancakes. I ended up with five 6" to 7" pancakes.

Ingredients:

  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 2 tbsp vegetable oil
  • 3/4 cup blueberries

Directions:

  1. Stir together flour, sugar, baking powder, baking soda, salt, and nutmeg in a medium sized bowl.
  2. Beat egg with yogurt and milk in a large bowl. Beat in oil, and then add flour mixture.
  3. Stir just until combined. Batter can be a little lumpy.
  4. Grease pancake griddle if necessary and place over medium heat until drops of water dance when sprinkled onto the griddle.
  5. For each pancake, pour a scant 1/4 cup batter onto griddle. Sprinkle each pancake with a few blueberries.
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