hooray for friday! it’s been a long week. i’m soooo looking forward to the weekend when i can put my feet up and take a snooze. it’s time for a little r&r. but before we slide into saturday, it’s time for a friday night barbeque. chicken tzatziki bowls are on the menu. yogurt-marinated grilled chicken served over quinoa and cherry tomatoes, cucumbers, and olives with tzatziki and Feta. what about a long beach iced tea? it’s a variation of the infamous long island iced tea substituting cranberry juice for the cola. it’s quite refreshing. the perfect drink after a long day.
per usual i’m zipping off to the grocery store for a few ingredients. fridays are always about casual ease, so i chose a pair of boardwalk shorts from Ann Taylor, striped shirt (old, similar here and here), the cutest pair of seersucker sandals last seen here. and an adorable round cornhusk and canvas handbag from Talbots. round handbags are everywhere this spring. so if you’re in the mood to add a trendy handbag to your collection this one will serve you well straight through fall.
all the fixings for a long beach iced tea. gin, vodka, rum, tequila and triple sec make this a one and done drink.
- 1 ounce vodka
- 1 ounce gin
- 1 ounce tequila
- 1/2 ounce triple sec
- 1/2 ounce white rum
- 1 ounce lemon juice
- Fill with cranberry juice
- Put everything but the cranberry juice into a shaker half filled with ice.
- Shake well until chilled.
- Pour the mixture - ice and all - into a tall glass.
- Fill it the rest of the way with cranberry juice.
- Garnish with seasonal fruit.
there’s a little salsa garden growing with tomatoes, peppers, and herbs.
our first crop of the year.
there’s nothing quite like cooking with herbs from your own garden.
melamine dishes are the perfect choice for spring and summer outdoor dining. this set is from Ballard Designs. the napoleonic bee glasses are from Macy’s. they’re my first choice of glassware when company is coming. stemmed water glasses add subtle sophistication. and laguiole flatware is ideal for casual dining.
- 1 pound boneless, skinless chicken thighs
- 1/4 cup 1% plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt, plus more for sprinkling
- 1/8 teaspoon red pepper flakes (optional)
- Freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 3 Persian cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 cups cooked quinoa
- 1 cup Tzatziki
- 1/4 cup authentic feta (the kind that comes in brine), crumbled
- 12 greek olives
- Cut the chicken thighs into 1-inch (2.5-cm) pieces.
- In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
- Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
- Preheat an outdoor grill or grill pan to medium-low heat.
- Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
- Sprinkle with salt and pepper.
- Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.
- In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
- Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
- Divide the quinoa among 4 bowls, 1/2 cup each.
- Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
- Top with 1 chicken skewer and serve immediately.
- Make sure to soak wooden skewers in water before using.
perfect summer meal. the recipe calls for chicken thighs which are tender and juicy.
- 8 oz fat-free Greek yogurt (I used Fage)
- 1 small cucumber, peeled and seeded (1 cup grated and squeezed dry)
- 1 clove garlic, crushed
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- kosher salt and fresh pepper
- Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
- Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor
- or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer
- and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
- Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving.
- Makes about 2 cups. Store in refrigerator for about a week.
TGIF! oscar and i wish each of you a lovely weekend. cheers!