cook more often and share my recipes

YUM.

We have been making shishkabobs (spelling?) once a week and I have been mastering my tzatziki sauce recipe!! So good to pour over and dip in and NOT A LOT OF CALORIES AND FAT TO BOOT! AND A TON OF PROTEIN CAN SOMEONE SAY WOOT!? This is my creation thus far…

1 6 oz Container of Oikos Plain Yogurt (greek)
1 small cucumber diced finely (I take out seeds and peel)
2 tbsp of white onion chopped finely
2 Cloves of Garlic
1 TBSP of Lemon juice
1 TBSP of Olive Oil (or a tad more depending on texture you prefer)
1-2 TBSP of fresh dill finely chopped (to taste)
Salt to taste
Pepper to Taste

Really just combine all the ingredients and chill for about 1/2 hr 45 min before serving. YUM. For just a creamy sauce with little texture, put it in the food processor and puree… use less cucumber as it will become too watery.

Be prepared for some kicking breath! : ) But it’s yum!

Yum! First time making a “cold soup”. It came out yum!

5 plum tomatoes
1 huge cumcumber or two small
1 green pepper
1 onion
1 jalapeno pepper (Or less depending on your heat tolerance and REMOVE SEEDS!)

...also…

The juice of one lemon
2 TBSP of Olive Oil
2 Tbsp of Balsamic Vinegar
Pinch of Kosher salt
Ground pepper to taste
Dill to taste

Very Finely dice the first five ingredients. Combine in a big bowl. Squeeze one lemon into bowl and mix in. Add 2 TBSP of Balsamic vinegar, 2 TBSP of olive oil and coat entire mixture.

Take half of the chopped mix and pour into a food processor. (I used my blender because it was handier!) Puree until mixture becomes smooth.

Recombine puree with the other half of diced ingredients. Mix in dill to taste. I used a combo of fresh and dried. Chill for at least 45 minutes and serve!

I served this as a first course with mini garlic bread/toast…

Main course…. dry aged strip steak and parmigiana risotto.
It’s a special occasion tonight so I figured we could splurge a little on a Monday :)