"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Wednesday, September 29, 2010

Sun dried Tomato-Basil Aioli

1/2 c. Mayonnaise
1 clove Garlic, minced
1 tsp. dijon mustard
2 Tbsp. Lemon juice
3 Tbsp. chopped sun dried tomatoes
Salt and Pepper, to taste
In a medium mixing bowl, combine all ingredients.  Will hold 1 week in refrigerator.

Roasted Chicken with Dill and Tzatziki

1 whole Chicken, cut in half(can use boneless breasts, thighs also)
Olive oil
Juice of 1 lemon
3 Tbsp. Lemon zest
1 small Onion, minced
3 cloves Garlic, minced
3 Tbsp. Cider Vinegar
2 Tbsp. chopped Dill
Salt and Pepper, to taste

Tzatziki sauce
2 Tbsp. Olive oil
1 Tsp. wht. Vinegar
1clove Garlic, minced fine
1/2 C. Greek Yogurt
1/2 C. Sour Cream
1 Cucumber, peeled, seeded and diced small
1 Tsp. chopped fresh dill


Chicken: In a mixing bowl combine, oil, lemon juice, zest, onion, garlic, vinegar, and dill.  season chicken with salt and pepper, both sides and place in a shallow baking dish.  Pour marinade over chicken wrap dish with plastic wrap and put in refrigerator for min. 1 hour (can leave in marinade up to 24 hrs.)
when ready to cook.  Preheat Grill to medium high.  Spray grill with non-stick spray.  Put chicken on and cook about 15 minutes per side.  Make sure juices run clear when you take off grill and reserve in a warm place to rest 10-15 mins.
Tzatziki sauce:  In a mixing bowl combine all ingredients and salt and pepper to taste (can be made up to 2 days in advanced, store in refrigerator.

Monday, September 27, 2010

Weekend in review

Saturday - I really liked the way the Pork Tenderloin came out.  Brining it before hand really gave it an extra depth of flavor.  I think it would have definitely worked without this extra step, but I found it made an already tender cut "melt like butta" in your mouth.  The glaze was no too sweet and had a hint of warmth from the pepper flakes that was a nice counterpoint to the pork.  I'm also in love with savory sweet potatoes.  The roasted garlic and onions really worked well with them.  I've always found this a great side for roasted or grilled pork dishes, especially in the Fall.  I've also never been a fan of the sweet potato dishes that include heavy sweet or marshmallows.  The Vinaigrette worked.  It was crisp and clean.  The simple salad was also nice and didn't complicate the meal.  I really hate when their is too much going on.

Sunday-  Turned out I needed to grill the chicken a little longer.  I started with it not completely thawed and it was slightly less done than I liked.  Once sliced, a couple quick bursts in the microwave brought it up to temperature and everything was great.  Very nice lemon flavor, super with the dill and Tzatziki.  I was going for a meal to remind us of when we were in Greece and Turkey.  It always seemed that every meal was more a feast than just a meal.  I tried to recreate some of that with this. They do a lot with grilled meats, hummus, and yogurt sauces.  My favorite is the cucumber and tomato salad.  I don't know how Greek it is, but my Grandfather, who was from Israel, used to make this all the time and it reminds me of him.  So, I through it in.  We were also able to use the tomatoes we grew in our garden and they are scrumptious!  The stuffed grape leaves I purchased at Hiller's.  They were good, but I think I liked the ones from Costco better, less acidic and the rice was less coarse.  Yes, maybe I should have made these from scratch. I've done it before, but I've got other things to do- like watch the Lion's lose.

Sunday, September 26, 2010

Sunday Lunch

Organic Vegetable chili (Trader Joe's) - was pretty good, a little under seasoned, just added salt and pepper.  Not spicy, my daughter thought we should of added some heat.  Served with Nachos - Corn tortilla chips (T.J's), Chunky salsa (T.J.'s), shredded Serrano Ham, green onion, diced hot pepper, tomato, and Mexican four blend shredded cheese.  Under the broiler for a couple of minutes until cheese bubbles.  Serve and enjoy!

I am addicted to Mexican and Tex-mex cuisine.  Could eat it everyday.  I love spicy food and over the years got accustomed to enjoying very hot spice.  Sometimes I let it get a little out of hand and my family has told me to dial it down.

I often think of the hot sauces from "The Fly Trap" in Ferndale, called Swat Sauce and The Green Hornet.  Another addiction of mine; we always have it on hand.

Weekly Menu #1


Grilled Pork Tenderloin with Brandied Peach Glaze
Oven Roasted Sweet Potatoes with Cippolini Onions and Garlic
Baby Green Salad with a Lemon-Thyme Vinaigrette


Roasted Chicken with Dill and Tzatziki
Stuffed Grape Leaves and Olives
Hummus with Flatbread
Middle Eastern Rice with Almonds
Cucumber Tomato Salad


Mahi-Mahi Burgers with a Sundried Tomato-basil Aioli
Garden Salad with a Roasted Tomato Vinaigrette


Turkey Burritos
Garden Fresh Salsa


Brown Rice Vegetable Pasta
Eggplant Ragu


Braised Short Ribs with Brown Gravy, Potatoes, and Vegetables


"Smorgasbord Night" (clean out the Frig, make room for Sat.'s shop)