Tuesday’s Table – Tabbouleh, Tzatziki, Greek Marinaded Chicken – Opa!

Recently we had a couple over for Friday night dinner, and I wanted to cook something that was fresh and summery, but a meal that could mostly be done ahead of time so I could enjoy the company. I decided upon plates of all of our Greek favorites: tabbouleh with quinoa, tzatziki, Greek marinated chicken and our three minute hummus.

You will definitely put your food processor to use for this meal, but it is easy and all of these items are GREAT leftover! One trick I used was instead of using regular pita bread as a side, I purchased one package of frozen Naan from Trader Joe’s. It only takes one minute to heat up – literally – and is the perfect taste and texture for this dish.

Once you have the tabbouleh and tzatiki completed and the chicken marinating whip up our easy hummus recipe while your food processor is still out. Then dollop hummus onto your Greek plates or use as an appetizer. https://adelinealley.wordpress.com/2015/05/18/3-minute-homemade-hummus/

Tabbouleh with Quinoa (GF)

Two bundles of flat leaf parsley, washed

Carton of cherry tomatoes, chopped

One package of Green onions, chopped

One seeded, chopped cucumber

Juice of one Lemon

Several sprigs of mint, chopped

1/2 c. Olive oil, plus 1 Tbs.

1 1/4 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

Quinoa, 1 cup dried – cooked according to package

Prepare quinoa.

Put parsley in food processor with 1 Tbs. olive oil. Pulse until finely chopped – this will not take long. Pour into large mixing bowl.

Combine all other ingredients with parsley and quinoa. Done! Place in fridge for several hours to let flavors develop.

  

   

Greek Marinade for Chicken

1 c. Fat Free Greek yogurt

2 Tbs. olive oil

2 cloves garlic, minced

Juice and zest of one lemon

1/2 Tbs. Dried Oregano

1/2 tsp. Salt

Chicken breasts and thighs (I used one pack of boneless, skinless chicken breasts and one pack of boneless, skinless chicken thighs)

Combine all ingredients, pour over chicken in ziplock and let marinate in fridge for at least one hour.

Tzatziki

One large, peeled English cucumber

1/2 Tbs. Salt (for salting cucumbers)

2 cups plain Greek yogurt

Juice of one Lemon

Garlic

Dill

Ground black pepper

Put cucumber in food processor, pulse. Put cucumbers in colander with salt on top so they will drain much of their liquid. Let sit 10 minutes.

Combine all other ingredients. Once cucumbers are drained add in and top with additional sprig of dill. Yum! I like this on pretty much everything.

OPA!! Enjoy your Greek feast!

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Cali-Style Chopped Salad with Shrimp and Creamy Cilantro, Avocado Dressing

This salad was dreamt up last night based on the things that I had in my fridge, freezer and pantry. Living in Nashville fresh seafood is tough so I am a firm believer in buying the best Gulf caught frozen shrimp to keep on hand.

This is one of the easiest salads ever! Presentation is key, but even if everything were tossed together it would still look and taste amazing. Most importantly you only need to make two of the components: the shrimp and the dressing

Cali-Style Chopped Salad with Shrimp and Creamy Cilantro Dressing:

Shrimp –

    

I used apprx. 3/4 of a pound for two of us 

1 tsp Chili Powder

1 tsp Cumin

1/2 tsp Sea Salt

1/4 tsp Cayenne Pepper

1 Tbs. Olive Oil

Thaw and Pat Dry then toss with spices and oil

Heat, non-stick pan; add shrimp; cook about two minutes per side

Remeber, shrimp cook SO very quickly and the worst thing you can do is over cook them. My shrimp needed just less than two minutes on each side, flipping once. Watch them fairly closely and once they start to turn white/opaque on the first side flip them over.

These would also be great on a grill pan or on the grill.

Truly these guys can be marinated and cooked in 5 minutes!

Creamy Cilantro Avocado Dressing – 

   

Plain, Non Fat Greek Yogurt – one cup/little carton

2 Tbs. Canola Oil

1 tsp. White Wine Vinegar

Two handfuls of Cilantro (1/2 of a bunch)

Juice of one lime

1 clove of garlic (or 1 tsp of minced garlic)

1/4 of avocado (not pictured bc I used the only bit of a very ugly avocado that was still green — make use of what you can, folks!)

1 tsp. salt

2 little pinches of sugar

Throw everything in a mini food processor and then you’re done! 

Dressing will make enough for 6+ salads.. I have put mine in a small Tupperware container in my fridge and it will keep until the expiration of the yogurt you used… Be sure to check that before discarding.

Salad –  

  
 
Chopped Romaine Lettuce

One can of black beans, drained and rinsed

One can of shoepeg corn, drained and rinsed

Chopped tomatoes

Feta Cheese

For a chopped salad layer your romaine first then add your rows of corn and black beans, tomatoes, dressing, feta and shrimp!

This salad is one that any guy is happy to eat because there is enough to it i.e. it’s satisfying and the flavors are great! Guys don’t have to know the base of the creamy dressing is Greek yogurt.

Side note, I have left over corn, beans and dressing since I only made two salads last night so I’m already looking forward to putting them to use somehow this weekend.

Enjoy this salad AND the LONG weekend my friends!!!