Well, I missed posting my Cooking Club pictures and some featured recipes from April! That's not good. Not good at all. April was a fun month. I was able to bring my mother-n-law Jane with me. I was so excited for her to see what goes on each month since I talk it about is so much. Our theme was "Spice of Life." Each person had to draw a spice or herb and make a dish based on what they drew. Our host Vanessa did the most amazing table-scape. It was a winner for sure! Some of my pictures didn't turn out, but here are the ones that did...
Kathryn (Nutmeg) Pumpkin Pancakes
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Jill (Dill) Dilled Creamed Potatoes
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Heather (Ginger) Ginger Snaps
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Amy (Curry) Curried Chicken Strawberry Salad
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Vanessa (Cumin) Gazpacho &
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Christy (Cinnamon) Cinnamon Roll Milkshakes
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I drew Oregano. The picture of my dish didn't turn out so well, but I made Chicken Souvlaki with Tzatziki sauce. Here is the recipe, I hope you'll try it!
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Chicken Souvlaki w/ Tzatziki Sauce
4 boneless chicken breasts 1/2 teaspoon freshly ground pepper
1/4 cup fresh lemon juice 1 Tablespoon plus 1 teaspoon fresh oregano
3 Tablespoons olive oil 2 teaspoons minced garlic
1/2 teaspoon salt 1/4 cup grated onion
Cut chicken into 1 inch cubes. Place the chicken in a large plastic baggie. Mix together the lemon juice, oil, salt, pepper, oregano, garlic, and grated onion, and pour over the chicken. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers. Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill.
1 medium cucumber 1 Tablespoon olive oil
1/8 teaspoon salt 1 teaspoon fresh lemon juice
1/4 teaspoon salt 1 teaspoon minced fresh dill
1 cup plain yogurt 1 teaspoon minced garlic
Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
4 boneless chicken breasts 1/2 teaspoon freshly ground pepper
1/4 cup fresh lemon juice 1 Tablespoon plus 1 teaspoon fresh oregano
3 Tablespoons olive oil 2 teaspoons minced garlic
1/2 teaspoon salt 1/4 cup grated onion
Cut chicken into 1 inch cubes. Place the chicken in a large plastic baggie. Mix together the lemon juice, oil, salt, pepper, oregano, garlic, and grated onion, and pour over the chicken. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers. Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill.
1 medium cucumber 1 Tablespoon olive oil
1/8 teaspoon salt 1 teaspoon fresh lemon juice
1/4 teaspoon salt 1 teaspoon minced fresh dill
1 cup plain yogurt 1 teaspoon minced garlic
Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
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