Greek Yogurt Chicken Salad

Tonight, we dined on our back screened-in porch, with the breeze and our ceiling fan blowing, our kids playing nicely in the play room… eating this awesome and fresh dish. PERFECT! It’s like the quintessential summer picture in my mind!

It was a bit busy today too, catching up on things that I didn’t get done over the weekend… our freezer decided to “re-set” and go back to factory settings and essentially “turn off”. And, of course, I didn’t notice it right away until half of my things had thawed overnight. So, a LOT of my leftovers and some of my fish and shrimp and chicken had to be tossed 😦 . I was so sad! It’s so tough to have to empty out your freezer… over half into a trash bag! *SOB* ! Luckily a lot stayed frozen in the back and towards the bottom. LUCKILY we have a deep freeze in our garage where I had some of my other purchases and was able to transfer my saved food until the freezer re-started and got back down to proper temperature. At least my fridge didn’t freak out as well! I would have had a melt down!

So, tonight, I had to find chicken that hadn’t thawed and be thrown out, so chicken thighs it was!

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INGREDIENTS

 This is for 3-4 servings, depending on serving size.

2  large chicken thighs
– cooked with 2 TB butter, 1 TB olive oil, 1/4 cup water, 1/2 tsp thyme, salt and pepper. Simmered at medium             high until cooked through and then diced.
1/4 cup parsley, finely chopped
2 scallions (green onions) chopped fine
1/2 cup red grapes cut in half
2 heaping TB PLAIN Greek Yogurt
Juice of 1/2 of a lemon plus the zest
Salt and pepper to taste
6 romaine leaves
1/4 tsp coriander
dash of hot sauce
1/8 tsp smoked paprika
1/2 cucumber (English Hothouse Cucumber) halved and quartered
1/2 avocado thinly sliced to line the romaine leaves
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DIRECTIONS

  • In a large bowl, combine the chicken with the parsley, cucumber, scallions, lemon zest, hot sauce and seasonings, and grapes. Season with a pinch of salt and pepper and give it all a good toss.
  • Add the lemon juice and the greek yogurt and stir to combine. Add the chopped parsley, and toss!
  • Serve scoops of the salad in the wide end of romaine leaves that are lined with slices of avocado. Serve immediately.

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This was DELICIOUS! Try it now! 🙂

And now, for the quote of the day:

INFP INFJ

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Lemon Thyme Chicken Thighs and Potatoes

I have seen a lemon thyme recipe on pinterest for the last few months and I’ve been craving it this whole time. I kept putting it off for other recipes for reasons unknown. So… the other night I decided that I was going to finally make this dish… with my own twist of course.

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Ingredients

6 boneless, skin-on chicken thighs
1 tablespoon smoked paprika
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
1 tsp garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
4 potatoes diced
2 TB parsley chopped for garnish

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Instructions

Preheat oven to 400 degrees F.
Season chicken thighs with chili powder, paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and diced potatoes (I used Yukon gold), and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lemon juice and thyme.Bring to a boil. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Remove from oven and stir in the heavy cream and Parmesan and stir until well blended. Garnish with fresh chopped parsley.
Serve immediately.

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This had a TON OF flavor! It was absolutely delicious! I loved every bite, as well as the leftovers today!  You definitely want to try this one! Taste as you go so you don’t put touch salt in it! And use low sodium chicken broth to make sure that, along with parmesan cheese, it doesn’t get too salty. 🙂

And now, for the quote of the day:

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Holy Yum Chicken!

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Holy Yum Chicken!!

Ok…. #1, this picture does NOT do this justice. Not at all. My plate is too big. That’s 1 1/2 chicken thighs… seriously. But this chicken… oh man. The name fits it perfectly! I did not change anything in this recipe. I cannot claim it as my own. So… if you want to experience this AMAZING chicken (you MUST like mustard to like this)…. go to this website for the recipe. You’ll be glad you did. Holy Yum chicken… mmmmmm!!!!!

http://www.tablefortwoblog.com/holy-yum-chicken/

AMAZING!!!!!