Greek Chicken Kabobs & Lemon Rice with Creamy Cucumber Dipping Sauce

Greek Chicken Kabobs & Lemon Rice with Creamy Cucumber Dipping Sauce

Your new home cooking secret weapon

(Serves 4-6 as a main dish)

Ingredients for Kabobs:

4 large, fresh, boneless, skinless Chicken Breasts, cubed

3 Large Peppers, sliced into about 2”x2” sections

2 Large Onions, sliced into about 2”x2” sections

(Optional, other grilling veggies like squash or mushrooms)

¼ cup Olive Oil

¼- ½ cup fresh Lemon Juice

2 tbsp. Oregano

2 tbsp. Cumin

1 tsp. Greek Seasoning Blend

Ingredients for Creamy Cucumber Sauce:

2 cups plain Greek Yogurt

1 full Cucumber, sliced lengthwise, seeded and chopped

Kosher Salt to taste

Parsley to taste

Lemon Juice to taste

Pinch of Red Pepper (optional)

Pinch of Black Pepper (optional)

Ingredients for Lemon Rice:

2 cups Basmati Rice

4 cups Water

Juice of 1 Lemon

4 tbsp. Butter

4 tsp Chicken Bullion

Pinch of Red Pepper (optional)

Preparation:

The night before you want to serve the Kabobs, cube the Chicken Breast and place in a large bowl. In a separate bowl mix Olive Oil, Lemon Juice, Oregano, Cumin and Greek Seasoning Blend. Whisk together well. Add Cubed Chicken Breast to marinade. Cover and place in fridge to marinade overnight.

The next day, slice Peppers and Onions into sections. Arrange Chicken, Peppers and Onions on Skewers ready to grill. Skewer them in the following manner: Onion-Pepper-Onion-Chicken-Onion-Pepper-Onion-Chicken….and so on. This allows the juice of the Onions to season the Chicken during the grilling Process. Grill on medium until done.

While grilling Kabobs, get your rice started on the stove.

In a rice cooker add Water, Rice, Lemon Juice, Butter, Chicken Bullion, and Red Pepper. Stir together. Cover with a tight fitting lid. Bring to a rolling boil. Reduce heat and simmer till rice is tender, about 20-25 minutes. To make Creamy Cucumber Sauce, place all ingredients in a blender and blend well. Test flavor and add more Salt, Lemon Juice, Red Pepper or Black Pepper as needed.

*Serve with buttered and broiled Pita Bread, quartered and topped with Feta Cheese Crumbles.

*Recipe courtesy of Muir Fresh Harvest

Roasted Mixed Beets and Baby Lettuce Salad

Roasted Mixed Beets and Baby Lettuce Salad

(Serves 4)

Ingredients:

1 Bunch Baby Candy Striped Beets

1 Bunch Baby mixed Beets

6 cups mixed Baby Lettuce

2 tbsp. + 4 tsp. Olive Oil

1 tbsp. Balsamic Vinegar

¼ tsp. Sea Salt

¼ cup chopped Fresh Herbs, Chives, Tarragon & Dill

¼ cup Blue Cheese Crumbles (or Feta Cheese Crumbles)

Fresh Grated Black Pepper to taste

4 Lemon Wedges

Preparation:

Heat oven to 425 degrees and roast whole Beets (without tops) until tender to the touch, about 30 minutes. Let Beets cool before peeling. Once cool, slice Beets in half  (lengthwise) and reserve.

While Beets are roasting, prep Baby Lettuce and set up on salad plates.

In a mixing bowl large enough to hold all of the sliced beets, add 4 tbsp. Olive Oil, Balsamic, Sea Salt and fresh chopped Herbs. Whisk together with a fork then add beets, cheese crumbles and freshly grated Black Pepper. Fold in gently.

Using a measuring cup, scoop out equal portions of the beets mixture, and place in the center of the Baby Lettuce. Squeeze 1 Lemon wedge each per salad over the Baby Lettuce then drizzle 1 tsp of Olive Oil per each salad along with a light grind of Black Pepper.

Serve immediately.

*Recipe courtesy of Harvest Sensations

Stir Fried Shishito Peppers & Rainbow Baby Carrot Salad

Stir Fried Shishito Peppers

(Japanese Roulette Peppers)

(Serves 4)

Ingredients:

8 oz. Shishito Peppers

1/8  cup Sunflower Oil

Salt to taste (make sure it’s good salt to taste)

Preparation:

In a wok or another large pan large enough to sauté 2lb of peppers, heat the sunflower oil until hot then sauté the peppers until they are partially shriveled.

Turn the peppers out onto paper towels to collect any extra oil, then salt to taste and serve immediately while hot.

*Serve with something ice cold and carbonated for an addictive appetizer!

Tri-Color Baby Carrot Salad with Fresh Herbs

(Serves 4-6 as a side dish or appetizer)

Ingredients:

1 lb. Mixed Rainbow Baby Carrots, peeled and sliced long

¼ cup Olive Oil

2 tbsp. Red Wine Vinegar

2 tbsp. Lemon Juice

½ teaspoon Sea Salt

½ cup Fresh Herbs, Chopped Chives, Tarragon & Parsley

½ cup Raisins (Golden or Red Flame)

Preparation:

Mix all ingredients together in a large non-reactive bowl. Let the mixture sit for at least two hours before serving.

*This simple salad is always a crowd pleaser for young and old alike. So fresh and delicious ~ a great burst of flavor and color!

*Recipes courtesy of Harvest Sensations