Chicken Souvlaki with Tzatziki

Chicken Souvlaki with Tzatziki

One of our family traditions are Sunday night barbecues when family and friends drop by for dinner and a visit.  Everyone looks forward to this weekly event.

Sometimes coming up with a different menu for the barbecues can be a challenge.  Last week we decided it would be Greek night so my daughter-in-law and I  made Chicken Souvlaki with Tzatziki Dip.

We love Greece and Greek food.  We’ve been trying different recipes to  replicate the souvlaki and tzatziki we enjoy whenever we’re in Greece.

This weekend we made Tzatziki exactly how the owner of The Music Cafe in Myknos, one of our favorite cafes in Greece, taught us.  It was delicious.

I decided to try my hand at creating a new recipe for the souvlaki.  I marinated the chicken overnight in yogurt and spices, it turned out tender, juicy, and delicious!  The yogurt keeps the chicken tender and juicy and fresh dill gives them the extra yum!

Tzatziki is a yogurt dip or sauce.  It can be served with fresh crusty baguettes for dipping, and used as a sauce over the chicken.  Either way it’s delicious.

Both the Tzatziki and Souvlaki are easy to make.  The chicken should be marinated over night or for at least 3 hours, the longer it marinates in the fridge the tastier and tender it will be when grilled.  The Tzatziki can be make ahead of time and chilled in the fridge until ready to serve.

Both dishes will now be permanent additions to our Sunday night barbecues.  Here are the recipes, perhaps you can try them out this coming Memorial Day.  Both recipes can be doubled or tripled for larger gatherings.

Chicken Souvlaki with Tzatziki

Chicken Souvlaki

Makes 9-10 kebobs

Ingredients:

2 lbs. thawed chicken tenderloins – if the pieces are too large you may have to cut them in half lengthwise to make strips no larger than 2″ wide.

1 cup WHOLE milk plain Greek yogurt.  Be sure it’s whole milk, the fat free or 2% won’t work.

1 tbls. minced garlic

2 tbls. olive oil

1 tsp. dried or fresh oregano – crushed or minced

1/2 tsp dried or fresh rosemary – crushed or minced

1 tbls. fresh dill – finely chopped

Juice of 1/2 lemon

Salt & Pepper to taste

Directions:

Mix all the ingredients in a bowl.

Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.

Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge.  It’s a good idea to stir the chicken several time while it’s marinating to ensure all pieces are coated with the yogurt mixture.

Place the marinated chicken on skewers – two pieces fit nicely on 12″ skewers.

Grill on medium heat until chicken is well cooked.  About 5-6 minutes on each side.  Don’t over cook the chicken, it will become dry and hard.

Serve immediately with Tzatziki, and whatever side dishes you prefer.

Chicken Souvlaki with Tzatziki

Tzatziki

Makes 2 cups

Ingredients:

2 medium cucumbers

2 cups WHOLE milk yogurt

1 tbls. olive oil

1 tbls. minced garlic

2 tbls. fresh minced dill

Juice of 1/2 lemon

Salt to taste

Directions:

1.  Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.

2.  Finely grate cucumber in to a mixing bowl.

3.  Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.

4.  Add yogurt to cucumber and mix well.

5.  Add olive oil, garlic, and dill to the mixture and mix well.

6.  Remove lemon seeds and squeeze lemon juice into the mixture and mix well.

7.  Add salt to taste.

Chill until ready to serve.  Can be served as sauce for the Chicken Tzatziki or as a dip with crusty fresh bread or pita chips.  If serving as a dip portion into small bowls and drizzle with olive oil before serving.

Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Ingredients
Servings: Servings
Instructions
Souvlaki
  1. Mix all the ingredients in a bowl.
  2. Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.
  3. Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge. It's a good idea to stir the chicken several time while it's marinating to ensure all pieces are coated with the yogurt mixture.
  4. Place the marinated chicken on skewers - two pieces fit nicely on 12" skewers.
  5. Grill on medium heat until chicken is well cooked. About 5-6 minutes on each side. Don't over cook the chicken, it will become dry and hard.
  6. Serve immediately with Tzatziki, and whatever side dishes you prefer.
Tzatziki
  1. Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.
  2. Finely grate cucumber in to a mixing bowl.
  3. Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.
  4. Add yogurt to cucumber and mix well.
  5. Add olive oil, garlic, and dill to the mixture and mix well.
  6. Remove lemon seeds and squeeze lemon juice into the mixture and mix well.
  7. Add salt to taste.
  8. Chill until ready to serve.
Recipe Notes

Tzatziki can be served as sauce for the Chicken Souvlaki or as a dip with crusty fresh bread or pita chips. If serving as a dip portion into small bowls and drizzle with olive oil before serving.

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Bread Pudding With Caramel Sauce

Bread Pudding With Caramel Sauce

Bread Pudding

Whole Foods sells an awesome Bread Pudding with Caramel Sauce.  It’s one of the items in their hot bar.  It sells for around $7 or $8 a pound, and this stuff is pretty heavy.  My family loves this pudding and we usually take home a few pounds when ever we shop there.

Bread pudding is pretty basic, it’s just bread, milk, eggs, and sugar.  I decided I’d try my hand at making a bread pudding similar to Whole Food’s.  I’d also serve it with caramel sauce just like they do.  Luckily I hit it on the first try!  My family loves it, they say it’s even better than Whole Foods’.

You can serve bread pudding warm or cold; with or without the caramel sauce; and of course with a scoop of ice cream.  It’s one of my favorite comfort foods!

Here’s my recipe for bread pudding and caramel sauce.  It gives 12 generous servings.

Pudding:

12 cups baguette cubesI use day old baguettes that come on sale at the end of the day

7 cups whole milk

9 eggs

1 tbls. vanilla

1 1/2 cups brown sugar

1 tsp. ground cinnamon

  1. Place cubes in buttered 9″ x 13″ baking pan
  2. Beat eggs, mix in milk and brown sugar
  3. Stir in vanilla and cinnamon
  4. Pour milk mixture over cubes
  5. Bake in 350 degree oven 1 1/2 hours or until tester comes out clean and pudding is set

You can serve warm or cold, with or without caramel sauce.

 Caramel Sauce:

Makes 4 cups

2 sticks butter

2 cups brown sugar

2 cups heavy cream

Melt butter in sauce pan.  Add sugar and cream.  Cook over medium heat until sugar dissolves and sauce thickens.  Do no bring to a boil.  Stir to keep sides sugar from forming crystals on the side of the pan.

This Caramel Sauce can be used to top bread pudding, ice cream, brownies, etc.  I usually make a batch and just store in my refrigerator.  It keeps for about a month, just stir if the butter separates.

It gets a grainy texture if stored longer.


Bread Pudding With Caramel Sauce
Print Recipe
Super yummy bread pudding, my favorite comfort food. The caramel sauce makes this bread pudding exceptional. Make extra sauce to pour over ice cream!
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Bread Pudding With Caramel Sauce
Print Recipe
Super yummy bread pudding, my favorite comfort food. The caramel sauce makes this bread pudding exceptional. Make extra sauce to pour over ice cream!
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Ingredients
Pudding
Caramel Sauce
Servings: Servings
Instructions
Pudding
  1. Place cubes in buttered 9" x 13" baking pan
  2. Beat eggs, mix in milk and brown sugar
  3. Stir in vanilla and cinnamon
  4. Pour milk mixture over cubes
  5. Bake in 350 degree oven 1 1/2 hours or until tester comes out clean and pudding is set
Caramel Sauce
  1. Melt butter in sauce pan.
  2. Add sugar and cream.
  3. Cook over medium heat until sugar dissolves and sauce thickens. Do no bring to a boil.
  4. Stir to keep sides sugar from forming crystals on the side of the pan.
Recipe Notes

 

This Caramel Sauce can be used to top bread pudding, ice cream, brownies, etc.  I usually make a batch and just store in my refrigerator.  I keeps for about a month, just stir if the butter separates.
It gets a grainy texture if stored longer.

 

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Creamy Old Fashioned Rice Pudding

Creamy Old Fashioned Rice Pudding

Rice Pudding

It’s definitely autumn, the days are getting shorter and the nights a little cooler, even in Hawaii.

It’s not as cold as most of the other states, but due to passing storms some of our days are gloomy; and lately we’ve had many storms passing by.

The dark rainy days have had me searching for comfort foods.  The other day I made The Best Crock Pot Beef Stew and for dessert I whipped up some Creamy Old Fashioned Rice Pudding.  Both are family favorites and definitely qualify as comfort food.

Here’s my Rice Pudding recipe, it uses condensed milk and whipping cream and is cooked on the stove.  It’s not hard, but is a bit tedious requiring constant stirring for almost an hour.  Believe me it’s worth the effort!

Ingredients:

2 cups water
1/4 tsp. salt
1 cup medium grain rice
1 can condensed milk
2 cups heavy whipping cream
1/2 cup whole milk
1/2 cup sugar
1 tsp. clear vanilla extract
1 tsp. ground cinnamon

Directions:

1.  Bring water to boil in a large pot.

2.  Add salt and rice; reduce heat to low.  Simmer for 20 minutes or until the rice is tender and the water has been absorbed.  Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.

3.  When there’s no more water add milk, condensed mil, whipping cream, and sugar.  Stir well and turn heat to medium high.  Cook 30 minutes stirring constantly.  Pudding should start to thicken.

4.  Reduce heat to low and cook another 15 minutes or until it’s thick enough so that s spoon will stand up when placed in the center of the pudding.  Stir constantly to keep it from burning.

5.  Remove from heat and stir in vanilla and cinnamon.

6.  Transfer to your serving bowl or portion into containers.  Cover with plastic wrap and chill in the fridge for at least one hour before serving.  Sprinkle with cinnamon before serving if you like.

If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.

Rice Pudding
Creamy Old Fashioned Rice Pudding
Print Recipe
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Creamy Old Fashioned Rice Pudding
Print Recipe
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Ingredients
Servings: Half Pint Jars
Instructions
  1. Bring water to boil in a large pot.
  2. Add salt and rice; reduce heat to low. Simmer for 20 minutes or until the rice is tender and the water has been absorbed. Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.
  3. When there's no more water add milk, condensed mil, whipping cream, and sugar. Stir well and turn heat to medium high. Cook 30 minutes stirring constantly. Pudding should start to thicken.
  4. Reduce heat to low and cook another 15 minutes or until it's thick enough so that s spoon will stand up when placed in the center of the pudding. Stir constantly to keep it from burning.
  5. Remove from heat and stir in vanilla and cinnamon.
  6. Transfer to your serving bowl or portion into containers. Cover with plastic wrap and chill in the fridge for at least one hour before serving. Sprinkle with cinnamon before serving if you like.
Recipe Notes

If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.

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