Greek Chicken Grain Bowls

Greek Chicken Grain Bowls

Serves 4

Prep time: 10 minutes to 15 minutes ; cooking time: 20 minutes

• For the sauce:
• 4 ounces feta cheese, drained
• 2 1/2 tablespoons water
• 1 tablespoon extra-virgin olive oil

• For the bowls:
• 1/2 medium red onion, thinly sliced (about 1/2 cup)
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (from 2 medium lemons), divided
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken thighs (about 1 1/2 pounds total)
• 1 1/4 cups quinoa, rinsed well
• 2 cups water
• 2 Persian cucumbers or 1/2 English cucumber, sliced into 1/2-inch-thick rounds
• 1 cup grape or cherry tomatoes, halved or quartered if large
• 1/2 cup pitted Kalamata olives

Make the sauce:

Crumble the feta into a food processor fitted with the blade attachment and pulse several times to break it into very small pieces. With the machine running continuously, gradually pour in the water and oil and process for 30 seconds. Stop the processor and scrape down the sides of the bowl. Process again until smooth, about 30 seconds; set aside.

Make the bowls:

Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil; set aside.

Place the onion and 1 tablespoon of the lemon juice in a small bowl and toss to combine; set aside.

Place the garlic, oregano, marjoram, pepper, 1 teaspoon of the salt, and the remaining 1/4 cup of lemon juice in a large bowl and stir to combine. Add the chicken and toss to coat. Place the chicken on the prepared baking sheet. Roast until the chicken is cooked through and registers 165°F on an instant-read thermometer, 18 to 20 minutes. Meanwhile, cook the quinoa.

Place the quinoa, water, and remaining 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pan from the heat. Fluff the quinoa, cover again, and let stand for 5 minutes.

To assemble, divide the quinoa between 4 bowls. Top each bowl with a chicken thigh. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the sauce and serve.

Recipe Notes

Make ahead and storage: The sauce, chicken, and quinoa can be made ahead and refrigerated in separate containers and stored for up to 5 days.

Chicken (or Turkey) Yakitori with Basting Sauce

Chicken (or Turkey) Yakitori with Basting Sauce
I intentionally picked a meal that I’ve been intending to make forever. (OK OK JENNY WE GET IT!) I first spied this in Bon Appetit‘s Grilling Book about three years ago and it has been on the short list ever since. (The book is a summer must-have btw; Here’s a highlight reel if you need convincing.) Note: Nothing wrong with throwing a few hot dogs on the Weber too, should you have any young yakitori skeptics in your house. This recipe has been adapted.

2 lb ground chicken, preferably dark meat, divided (we used a mix of ground turkey thighs and breasts)
1 cup minced scallions (about 6)
2 tablespoons red miso
2 tablespoons sesame oil
vegetable oil, for brushing
Tare (soy basting sauce, recipe follows)

Heat a small nonstick skillet over medium heat. Cook 2/3 pound (1 1/2 cups) ground chicken, stirring frequently, until it is opaque and just cooked through, about 2 minutes. Transfer to a plate. Combine cooked chicken, remaining 1 1/3 pound chicken, scallions, miso, and 2 tablespoons oil in al are bowl. Knead until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4-inch-long cylinder. Insert skewers (BA suggests two 6-inch flat wooden skewers per cylinder, which I’m sure made them easier to handle, but as you can see, we used regular old metal ones and it was fine). Press meat gently to flatten slightly. Repeat with remaining skewers and meat.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates lightly with vegetable oil. Place yakitori on grill in batches, turning every minute for 4 minutes. Brush with Tare and continue cooking, turning once for 2 minutes. Brush again with Tare and grill, turning once, until cooked through, about 2 minutes longer. Serve immediately.

Tare basting sauce:

1/2 cup chicken broth
1/4 cup mirin
1/4 cup reduced-sodium soy sauce
2 tablespoons sake
3/4 teaspoon light brown sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 scallion, chopped
1 1-inch piece ginger, peeled, sliced

Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain Sauce, discarding solids in sieve. Let cool. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.

My Big Fat Greek Tacos

My Big Fat Greek Tacos

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

 

These Greek Tacos will be the hit of any party buffet or family weeknight dinner. Make the relish and tzatziki the night before if you like for even more low effort prep time. The flavor is over-the-top and sure to be requested again and again. If making for a party or large group, after the meat mixture is finished, heat on low in a crock pot for 4 hours to increase the flavors and seasonings.

Course: Main Dish

Cuisine: Greek

Servings: 4 -6

Author: Good Dinner Mom

Ingredients

• Cucumber Tomato Relish:
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes seeded and diced
• 1 English cucumber seeded and diced
• 1/2 red onion diced
• Freshly ground black pepper
• Feta Mint Tzatziki:
• 1 English cucumber
• Salt
• 1 cup whole-milk plain Greek yogurt
• 1/2 cup crumbled feta cheese plus extra 1/2 cup or so for serving
• 1 clove garlic minced or pressed
• 2 tablespoons minced fresh mint
• Lamb or Turkey:
• 1 tablespoon olive oil
• 1 1/2 pounds ground lamb beef or turkey
• Kosher salt and freshly ground black pepper
• 1/2 red onion minced
• 2 teaspoon dried oregano
• 4 cloves garlic minced
• 2 tablespoon tomato paste
• 4 tablespoons dry red wine or cooking wine or red wine vinegar
• For the pitas:
• 4-6 non-pocket Greek pitas
• Cook's note: This is not necessary for yummy impressive flavor, BUT if you happen to have a little Za'atar seasoning, add 1-2 teaspoons to the oregano when cooking the meat mixture. It will add just that much more out-of-this-world Greek gyro flavor. I have made it without and had huge success.

Instructions

1. At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki:
2. Prepare the cucumber tomato relish:
3. Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
4. For the tzatziki:
5. Seed and then finely dice the cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
6. The day of the tacos, start about 20 minutes before ready to serve:
7. For the meat:
8. In a large skillet, heat the oil over medium-high heat. Add the ground meat, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the meat back in, stir and keep warm.
9. For the pitas:
10. In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high.
11. Place pita in pan and heat each side for just about 20 seconds.
12. Serve buffet style with extra feta, if desired.

Crispy Rice With Shrimp, Bacon and Corn

Crispy Rice With Shrimp, Bacon and Corn (New York Times)

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound peeled and deveined shrimp, patted very dry
•  Kosher salt and ground black pepper
• 4 strips bacon
• 3 ears corn
• 6 scallions
• 1 cup grape tomatoes, or 1 large chopped juicy tomato
• 4 cups cooked rice

PREPARATION

1. Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
2. Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
3. While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
4. Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
5. Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
6. Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

How To Make Oven-Fried Pickles

How To Make Oven-Fried Pickles

Serves 4

What You Need

Ingredients

• For the pickles:
• 1 (16-ounce) jar dill pickle slices
• 1 large egg white
• 1/2 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1/2 teaspoon Creole seasoning
• 3 tablespoons olive oil

• For the dipping sauce:
• 1/4 cup mayonnaise
• 3 tablespoons ketchup
• 1/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

• Equipment
• Measuring cups and spoons
• Rimmed baking sheet
• Gallon zip-top bag
• Thin, flat spatula
• Mixing bowls
• Whisk

Instructions

1. Heat the oven to 425°F and preheat a baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet on the rack to preheat while you prepare the pickles.
2. Drain the pickles well and pat dry. Drain the pickles well. Place them in a single layer on paper towels, then pat the tops of the pickles dry with more paper towels.
3. Whisk the egg white. Place the egg white in a medium bowl and whisk until foamy, white, and soft peaks form, about 5 minutes.
4. Coat the pickles in the egg white. Add the pickles to the egg white and gently stir with a spatula to coat.
5. Coat the pickles in the flour and cornmeal. Place the flour, cornmeal, and Creole seasoning in a large zip-top bag. Seal the bag and gently shake to combine. Use a slotted spoon to transfer the pickles to the bag. Seal again and shake the bag to coat the pickles evenly in the cornmeal mixture.
6. Bake the pickles on the preheated pan for 10 minutes. Pour the olive oil on the preheated baking sheet. Working quickly, remove the pickles from the bag, shaking off any excess cornmeal mixture, and place on the baking sheet, making sure they are spaced evenly and not touching. Bake until golden-brown and crisp, 10 to 12 minutes. Meanwhile, make the dipping sauce.
7. Mix up the dipping sauce. Place all the dipping sauce ingredients in a small bowl and stir until smooth.
8. Serve the pickles warm with the dip. Using a thin, flat spatula, transfer the pickles to a serving platter. Serve warm with the dipping sauce.

Recipe Notes

Make ahead: The dipping sauce can be made and refrigerated up to 1 day ahead.

Campfire Banana Boat Chocolate Caramel S'mores

Campfire Banana Boat Chocolate Caramel S'mores

Serves 4

• 4 ripe bananas
• 12 marshmallows (3 to 4 per banana), or a handful of mini marshmallows
• 12 squares dark chocolate (3 to 4 squares per banana)
• 1/4 cup caramel chips
• 8 graham crackers (2 per banana), crumbled

Cut a slit in the each banana, and open the skin up slightly. Scoop out a few small chunks of banana (and eat!).

Stuff 3 to 4 marshmallows in the scooped out sections of the banana, then tuck a square of chocolate beside each marshmallow. Sprinkle a few caramel chips over top.

Close the skin of the banana as much as you can, and place the bananas directly on a campfire grill. Alternatively, wrap the bananas tightly in foil and place directly on coals. (Be extra careful when pulling them out of the coals and opening.)

The banana skins will blacken as the bananas cook. Grill until the chocolate and caramel melt, and the marshmallows begin to look squidgy, 5 to 7 minutes.

Using metal tongs, carefully transfer bananas on plates. The bananas might release some water, if they do, use a paper towel to wipe off.

Sprinkle the crushed graham crackers over top, and serve with a spoon for scooping.

Recipe Notes

Bananas cooked directly over the grill will have a slightly smokey flavor. When wrapped in foil, they have less smokey flavor and will take a few more minutes to cook.

Easy Jalapeño Grilled Chicken

Easy Jalapeño Grilled Chicken

Serves 4

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 4 peeled garlic cloves
• 2 limes, quartered
• 2 medium jalapeños, cut into thirds (seeded, if desired)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin

• For serving:
• Lettuce
• Cilantro
• Lime wedges
• Diced jalapeños

Working with 2 chicken breasts at a time, place inside a gallon zip-top bag. Use the flat side of a meat mallet or a rolling pin and pound them until they are 1/2-inch thick. Transfer the flattened chicken breasts to a plate and repeat with the remaining breasts. Transfer the second batch of breasts to the plate, and then make sure your zip-top bag does not have any holes in it from pounding the chicken breasts. If it does, replace with a new bag; otherwise build the marinade in the same bag.

Place the garlic, limes, and jalapeños in the zip-top bag. Seal the bag, removing as much air as possible, then pound until the garlic, limes, and jalapeños are smashed but not pulverized. Open the bag and add the olive oil, salt, cumin, and pounded chicken breasts. Close the bag and massage to coat the chicken. Place the bag on a baking sheet so that the chicken lays in a single layer in the bag. Refrigerate for at least 30 minutes or overnight.

When ready to cook, remove the chicken from the refrigerator while the preheating the grill. If using a gas grill, heat the grill to high. For a charcoal grill, prepare the grill for both direct and indirect heat. Once the grill grates are hot, scrape any debris from the grates and oil well.

Remove the chicken breasts from the marinade with tongs. Place the breasts over direct heat, cover, and cook undisturbed until grill marks appear, about 4 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook the second side until grill marks appear, about 5 minutes. Reduce the heat to medium on a gas grill (or transfer to indirect heat on a charcoal grill) and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer.

Transfer the chicken to a clean cutting board. Let rest for 5 minutes before slicing and serving over a bed of lettuce with more lime, diced jalapeños, and cilantro.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Stovetop variation: Pound chicken and marinate as directed above. Heat 1 tablespoon vegetable oil in a large cast iron pan over medium-high heat until it shimmers, about 3 minutes. Swirl the pan to evenly distribute the oil, then add two of the chicken breasts to the pan. Cook undisturbed until they're golden-brown and no longer stick to the pan, 6 to 8 minutes. If you try to flip the chicken and it clings to the pan, it isn’t ready to flip. Flip the breasts and add 1 tablespoon of butter between the breasts. Swirl the pan to distribute the melting butter, and cook until the breasts reach an internal temperature of 165°F, 6 to 8 minutes. Remove the cooked chicken to a plate and repeat cooking with the remaining chicken breasts. Squeeze lime over the top of the chicken breasts, and rest for 3 minutes before slicing.