Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Monday, July 2, 2012

Grilled Chicken with Zatziki

Hello Everyone!!!

It's been a while since my last post......it's been a whirlwind in my neck of the woods between work, school and church activities.  I get dizzy just thinking about it.

4th of July is coming and what better way than to celebrate America's independence than having a cook-out with burgers, hot dogs, potato salad, macaroni salad, watermelon and apple pie?

But......this year, I am doing something a bit different.  I am serving a Greek inspired meal in recognition of one of the many groups of our immigrant forefathers and mothers, who made America what it is today.

Servings:  6
Time:  Approx. 1 hour
Difficulty:  Easy

For the Chicken
6 chicken breasts, boned, skinned and cut into 4 pieces each
Liberal sprinkle of Montreal Steak seasoning, yes folks....this is what I used.
1/3 cup olive oil

Place all the pieces of chicken in a large bowl and liberally sprinkle on the seasoning and the olive oil, stir to coat each piece of chicken
Heat a grill pan on medium heat, place pieces of chicken on the pan, about 2 inches apart.  this gives them plenty of room to cook without being crowded.  Cook for about 4 minutes on each side, until golden brown and firm to the touch.

Zatziki Sauce - with lots of fragrant olive oil
4 cups Greek style yogurt, strained
2 cups sour cream, strained
1/2 cup cream
1 cup, finely diced English cucumber
4 Tablespoons chopped fresh dill
1/2 cup very good olive oil
2 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together and serve with the chicken.

I will be serving this with my Greek inspired orzo pasta salad and Mediterranean flat bread.  And, for dessert.....baklava, of course.  OPA!!!!

From the heart of my purple kitchen to you,


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