Tangy Yogurt Chicken Marinade

This is a great recipe to grill (or bake) – the tangy yogurt marinade keeps chicken moist and creates a flavorful outer coating that zings.  Serve with couscous and citrus chunks for a winter break.

 

Yogurt Dill Chicken:

  • 2 cups plain yogurt
  • 1 tbsp Dijon mustard
  • 2 tsp dry dill, crushed
  • ½ tsp thyme
  • 4 boneless chicken breasts, pounded*

large shallow covered dish, broiler or grill 

Mix together yogurt, mustard, dill, thyme.  Place pounded chicken in dish, spoon yogurt mixture over, cover and let marinate for at least 1 hour or overnight.  Grill or broil for 10-15 minutes each side, until fully cooked at center.  If you’re broiling, place rack one level from the top most setting. 

*The easiest way to pound chicken is to wrap in plastic wrap and pound with the smooth side of a meat mallet.  Keeps meat from splattering.

Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

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JeffreyW’s Green Bean Salad

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Green Bean Salad
  4. Sliced Peaches

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

JeffreyW’s Green Bean Salad (pictured above) – recipe here.

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • 1 lb fresh green beans, cherry tomatoes
  • white wine vinegar
  • olive oil
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salt & pepper
  • Peaches

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Thursday Night Menu: Picnic Edition

Since July 4th is approaching, I’m going to post some great picnic and barbecue recipes over the course of the coming week. I thought I’d use tonight’s menu to get the party started. Everyone probably has their favorite potato salad recipe, this one is my Mom’s (actually her whole side of the family’s) recipe. I didn’t know there was any other kind of potato salad until way into my 20’s. I’d love to hear about your favorite potato salad or July 4th recipes, might even post a few if you let me.

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Potato Salad
  4. Raw Vegetable Tray and Dip
  5. Red White & Blue Cupcakes

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

Potato Salad

  • 8 to 10 large potatoes, diced, cooked & cooled
  • 6 eggs, hard boiled & peeled
  • 8 green onions, chopped
  • ½ to 1 cup salad dressing (Miracle whip style)
  • 2 tbsp to ¼ cup yellow or stone ground mustard
  • salt & pepper to taste
  • pinch of sugar

large bowl with cover

Dice eggs and add with potatoes and onions to bowl. Mix together salad dressing & mustard (start with smallest amount) and fold into potato mixture. Add more of dressing/mustard mixture as needed. Salt & pepper to taste. Serve 8 to 10 easily.

Raw Vegetable Tray and Dip

Put something unexpected and unusual on your tray to liven things up, like Jicama, Daikon radishes or orange bell peppers, add some fruits, too.

Red White & Blue Cupcakes

We’re going to make this really easy. Use your favorite flavor cake mix, decorate with whip cream & red, white & blue M&M’s

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • Cake Mix
  • Cupcake papers
  • Whipped Cream
  • Red, White & Blue candies
  • Vegetables for tray
  • Dips for tray
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salad dressing or mayonnaise
  • 8 to 10 large potatoes (Mom recommends red for firmness)
  • 6 eggs
  • 8 green onions
  • Yellow mustard
  • Salt & pepper

Sammich Post

Love me some sammiches. This one has Genoa salami, cotto (cooked) salami, ham, pepperoni, and pepper jack cheese dressed with pickled banana rings, dill pickle chips, and shredded lettuce.  A good smear of some fancy stone ground Dijon mustard completes it.   The bread is a French style whole grain loaf.

Marinated Chicken Salad

Great recipe for your 4th of July party.  Make ahead so you can enjoy the party instead of being in stuck in the kitchen.  Serve chicken salad in a bowl surrounded by sliced sub rolls.  Easy to double if you’re having a big party. 

Marinated Chicken Salad

Chicken:

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp crushed garlic
  • 4 boneless chicken breasts

 Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade.  Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeno, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well.  Serve on sub rolls. 

Serves 6 on large sub rolls, 8-10 on small rolls.  You can make this ahead of time and refrigerate for a day or two before serving.