Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Asian Pickled Cucumber Sticks . . . fast and easy

We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative. 

I allowed the cucumber sticks to marinate in a vintage
refrigerator dish that also doubles as a serving container. 

Asian Pickled Cucumber Sticks   We allow at least one mini cucumber per person for a serving

5 to 6 mini Persian cucumbers

2 teaspoons sesame oil

2 teaspoon low-sodium soy sauce

2 teaspoon rice vinegar

1/2 lemon, juiced

1 teaspoon garlic powder

1 1/2 teaspoons dried dill weed or use fresh is available

1 1/2 teaspoon sesame seeds

Kosher salt to taste (about 1/2 to 1 teaspoon)

Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers

1. Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
2. Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
3. Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days. 

   

   Cucumber sticks with added ingredients, ready to toss. 

   
   

Michael Symon’s Chunky Cucumber Salad

Sometimes it's the little things that make a difference! I grew up eating cucumbers and onions -— they are a summertime staple. Mom always prepared them in vinegar and water solution. Over the years, I've parted them with tomatoes for a refreshing salad, even added them to  sour cream and  yogurt based dressings. But, I've always either sliced them thinner diced until I tried them Michael Symon's Chunky Cucumber Salad. It was one of those small differences that packed a punch! This was such a yummy, refreshing salad.  

Michael Symon’s Chunky Cucumber Salad     4 servings

1/2 cup sour cream or use part plain Greek yogurt

1 tablespoon white wine vinegar or rice wine vinegar

3 tablespoons chopped fresh dill weed

1 English cucumber, cut into chunks (quarter and then cut into 1 to 2” chunks)

1/2 medium red onion, thinly sliced

Kosher salt and ground pepper 

1. In a large bowl, whisk to combine the sour cream, vinegar and dill. 
2. Add the cucumber and red onion, season with salt and pepper and toss to combine.
3. Cover and refrigerate for a couple of hours or up to a week. Cucumbers will release some of their liquid during this time and the sauce will be a little thin. 

Susan’s Squash Salad

This delicious salad was on Susan Dyess’ abundant Texas-style buffet last February. Packed with flavor, color and summer-time nutrition, it is a recipe I’ll make frequently this summer!

I prepped a smaller batch of veggies, added just part of the dressing and will then repeat later in the week – a fresh salad each time.

Susan’s Squash Salad

Dressing:

3/4 cup granulated sugar

1/2 cup cider vinegar

1/4 cup olive oil

2 tablespoons Ranch dressing mix

1/4 to 1/2 teaspoon black pepper

1/2 teaspoon salt

Salad:

2 medium yellow squash (I quartered the squash and cucumber & 

sliced out some of the seeds before

thinly slicing on the mandolin)

2 medium zucchini

1 medium cucumber

1 cup red onion, diced 

1/2 cup red &/or green peppers, diced

1. Dressing: Place ingredient in jar. Close lid and shake. Store on counter; if place in fridge, allow to come to room temperature as olive oil solidifies when refrigerated.
2. Salad Assembly: Shake salad dressing again and pour (as much or as little as preferred) over salad ingredients; chill until ready to serve. (I added dressing about a hour or two before serving.)

   

   Above: Susan putting the final touches on her buffet of delicious dishes.
   Below: Hungry diners ready to fill their plates!

   

Cucumber-Lime Martini -- cool & refreshing

It's cool and refreshing. My sister, Marla Payne, introduced me to this taste of summer drink. She called it a Cucumber-Lime Martini and made it following the directions on bottle of Svedka Cucumber Lime Vodka . . . with the exception that she muddled a slice of cucumber and lime and then added the suggested ingredients.
FYI—The recipe on the bottle of vodka is called Cucumber Hither.



Cucumber-Lime Martini
1 1/2 parts Svedka Cucumber Lime Vodka
1/4 part fresh lime juice
1/4 part Simple Syrup (see directions below)

1. Muddle a slice of cucumber and a sprig or two of mint in the bottom of a shaker or pitcher. Fill with ice.
2. Add vodka, lime juice and simple syrup. Shake or stir.
3. Add to a martini or cocktail glass filled with ice.
4. Garnish with a sprig of fresh mint and a slice of cucumber.
5. Enjoy!

To make Simple Syrup: Add equal amounts of granulated sugar and water; heat to a boil or until sugar dissolves in water. Store in refrigerator to use to sweeten drinks.

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

Fresh Cucumber & Veggie Kimchi

A side dish of Cucumber Kimchi was served at Seoul USA Korean restaurant we dined at last night (the only one in Salina, KS.). Today I was on the internet looking for recipes.

My first experience was Kimchi was years ago at an Asian restaurant. It smelled funny and I think I recall someone saying it had been buried underground to ferment. Despite all that, I took a taste and remember it was very sour. Since then the word kimchi, at least up until last night, brought distasteful thoughts to mind.

Perhaps it helped that the kimchi I had last night was freshly made. Perhaps it’s the healthy workshop on gut health where Dr. Will Buisiewicz talked about the benefits aspects of kimchi. Perhaps it’s that I really like Dr. B’s fermented sauerkraut that can be made by the quart; probably a combination of all three. https://theguthealthmd.com

The first recipe I saw called for fish sauce —to create an immediate sour taste. I passed that one by rather quickly. Then I found a son-mom video where Mom was demonstrating her version of Cucumber Kimchi that included lots of other veggies. Her recipe is essentially the one I followed. She used cider vinegar but I’ll also experiment with rice wine vinegar. It’s one of those recipe where you can add more or less of the ingredients or even throw in other veggies as well. However, one thing I definitely changed was the amount of chili powder—she actually used 2 tablespoons of cayenne! While I like hot and spicy, Barry can only handle a minimum of spicy heat. Instead of the cayenne or Korean chile powder, I used Gochujang paste (an ingredient I had in the fridge for making Korean pulled pork). 

About Fresh Kimchi — While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables.

Fresh Cucumber & Veggie Kimchi

2 smaller sized cucumbers, Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons 

3 green onions (scallions), sliced at an angle into about 1/4 to 1/2” pieces

1 carrot, cut into matchstick-sized pieces

1/2 red pepper, cut into matchstick-sized pieces

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

2 cloves garlic, finely chopped

1 1/4” piece fresh ginger, peeled and finely chopped

2 tablespoons apple cider or rice vinegar

1/2+ tablespoon Gochujang paste or 1 to 2 tablespoons cayenne or  Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) 

2 teaspoons granulated sugar

1. Place all ingredients in a glass or nonreactive bowl (avoid aluminum as acidic foods, such as vinegar, can reaction with it). Taste and adjust spices and ingredient accordingly. 
2. Eat immediately or cover and refrigerate. Liquid will develop as kimchi is allowed to set so drain before serving. Freshly made, it is crisp and crunchy; some of the crunch is gone after it sets several hours but it is still tasty. 
   
   
   
   
   
   
   
   
   
   
   
   

Bread & Butter Pickles, Refrigerator-style

Barry's garden is lush and the cucumber plants are very productive . . . so that means its time for Bread & Butter Pickles. We used small cucumbers and prefer fresh versus canned pickles for this refrigerator-style recipe fit the bill. Tart yet sweet, and crisp -- we add them to sandwiches but also serve them as a salad, too.

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
   
   
   
   
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
   
4. Add onion to the bowl and toss with the cucumbers.
   
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
   
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.
   

Recipe without photos . . .

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
4. Add onion to the bowl and toss with the cucumbers.
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.

Greek Salad w/ artichokes, olives, garbanzo beans . . .

This refreshing salad is great as a side or can take center stage as a main dish. I layered it in the order of the listed ingredients but it can certainly be varied. 
This salad was actually inspired by a commercial form of a creamy balsamic vinaigrette that we recently tasted. After some experimentation, I came up with a homemade version that we really like -- Creamy Balsamic Vinaigrette (to be posted soon).

Greek Salad 
3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette

1. Layer salad ingredients in a salad bowl.
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.
   

Recipe without photos . . .

Greek Salad 

3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette 

1. Layer salad ingredients in a salad bowl.
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.

Garden-Fresh Tomato, Cucumber, Basil & Garbanzo Salad

It’s quick, it’s easy and it’s a perfect healthy summertime lunch entrée. Or, it would be a tasty side dish, too.

Garden-Fresh Tomato, Cucumber, Basil & Garbanzo Salad

1 (15.5 oz.) can garbanzo beans (chickpeas)

2 large tomatoes

1 cucumber

1 small onion (small)

10 basil leaves

Fresh mozzarella, about ½ cup, torn into pieces

2 to 3 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Coarse salt and pepper

1. Rinse and drain chickpeas and place in a large salad bowl.
2. Dice tomatoes and cucumbers; finely chop onions, and chiffonade basil leaves. Add to chickpeas in the salad bowl.
3. Drizzle with oil and balsamic vinegar. Mix and season with salt and pepper to taste.

Cool as a CucumberTea Sandwiches

Cool as a Cucumber Ranch-style Tea Sandwiches . . . refreshing and perfect for afternoon tea or a luncheon . . .

Cool as a Cucumber Tea Sandwiches - Ranch-style    Makes about 24-36 small open-face sandwiches

1 package mini rye or pumpernickel bread slices (called cocktail bread) 

1 (8 oz.) package cream cheese, at room temp

1 (1 oz. packet Ranch seasoning mix (equivalent to about 3 tablespoons)

1 (or more) long, thin cucumbers (such as seedless English varieties)

Kosher salt

Chopped chives for garnish, if desired

1. In a bowl mix the cream cheese and Ranch seasoning mix.
2. With a knife spread a thin layer on a piece of bread
3. Top with a slice of cucumber and a sprinkling of salt. 
4. Repeat until all sandwiches have been made.
5. Garnish with chopped chives if desired.

Or, to make cucumber triangles: Cut crusts from slices of white sandwich bread, spread 2 slices of bread with cream cheese mixture. Sandwich 4 cucumber slices between the bread and then use a sharp knife to cut sandwich into triangles.

Note: To create a “ruffled” cucumber slice, run a fork up and down the skin of the cucumber. 

Roasted Chickpea Gyros w/ Tzatzika

A low-fat, low-cholesterol sandwich alternative . . .

Roasted Chickpea Gyros
1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads
1 cup tzatzika (recipe follows)
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
   
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.
   
   
   
   

Tzatziki 

2 cups plain Greek yogurt 

1 cup seeded cucumber, shredded 

2 tablespoon lemon juice 

2 cloves garlic minced

1 tablespoon chopped dill

Salt and pepper to taste

1. Strain yogurt using a cheesecloth or coffee filter for 30 minutes to 3 hours to remove excess moisture. Or, skip this step if you're in a hurry.
2. Sprinkle salt onto shredded cucumber, then lay out on paper towel to draw out moisture.
3. Mix together yogurt, cucumber, dill, garlic, and lemon.
4. Season with salt and pepper, to taste.

Recipes without photos . . .

Roasted Chickpea Gyros

1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads (such as pita or naan)
1 cup tzatzika
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.

Roasted Chickpea Gyros
1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads (such as pita or naan)
1 cup tzatzika
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.

Tzatziki 

2 cups plain Greek yogurt 

1 cup seeded cucumber, shredded 

2 tablespoon lemon juice 

2 cloves garlic minced

1 tablespoon chopped dill

Salt and pepper to taste

1. Strain yogurt using a cheesecloth or coffee filter for 30 minutes to 3 hours to remove excess moisture. Or, skip this step if you're in a hurry.
2. Sprinkle salt onto shredded cucumber, then lay out on paper towel to draw out moisture.
3. Mix together yogurt, cucumber, dill, garlic, and lemon.
4. Season with salt and pepper, to taste.

Simple, refreshing - Tomato, Cucumber & Avocado Salad

Refreshing salad that gives a nutritional boost to any meal!  

Tomato, Cucumber & Avocado Salad      About 4 servings as a side salad

2 tomatoes, chopped

1/2 English cucumber

1/2 medium red onion, sliced

1 avocado, diced

2 tablespoons extra virgin olive oil

Juice of 1 medium lemon (about 2 Tbsp)

About 2 tablespoons (1/4 bunch) cilantro, chopped*

1 teaspoon kosher salt

1/8 teaspoon black pepper

1. Place chopped tomatoes, sliced cucumber, sliced onion, diced avocado, and chopped cilantro into a large salad bowl. Add salt and pepper.
2. Drizzle with olive oil and lemon juice. Toss gently to combine.