Creamy Cucumber Salad

Sides and salads can be challenging in the sense of keeping them fresh, new, and interesting. We get stuck in what is quick and familiar. But I'd encourage you to begin this year with a resolution to not only cook more, but also, branch out and try new flavors, new cuisines and new recipes with new ingredients!

Check out this Creamy Cucumber-Dill Salad and add it to tonight's dinner like The Chicken Souvlaki Skewers or Asian Flank Steak or plain ol' hamburgers! This is a great addition and tasty alternative to same old salad!

(Adapted from Cook's Illustrated The Science of Good Cooking)

Equipment:
Mixing Bowl
Knife
Peeler
Cutting Board
Collander

Ingredients:
3 cucumbers, peeled, halved, and seeded
1 small red onion, sliced very thin
1 Tbls salt
1 cup sour cream
3 Tbls Apple Cider Vinegar
2 tsp sugar
1/8-1/4 cup fresh minced dill

Instructions:
1. Wash your hands.
2. Peel your cucumbers and slice lengthwise in half.

3. Use a spoon-tip to remove the seeds.
4. Slice the cucumber into 1/4" slices

5. Add the cucumber slices and thinly sliced onion to a colander.

6. Sprinkle with salt and let sit for at least 1hr, max 3 hrs. Rinse with cold water and pat dry.

7. Combine sour cream, vinegar, sugar, and dill in medium mixing bowl.

8. Add the cucumber / red onion mixture. Stir until combined.

9. That's it! Get a fork.
10. Easily made ahead a chilled in the fridge while you make the rest of dinner.

The Burger Alternative Greek

Stumbled upon this idea at work when a new place opened up called 'Hash' on N. Western in Chicago, IL right around the corner from our office.  Simple, different, tasty menu, including a variation of this one.  So, I figured why not?  We have the building blocks from previous blogs.  Time to practice some of those skills.  The Burger Alternative--Greek Chicken Sandwich.  It's better for you, less fat, big taste, and fun to make with a bunch of friends around the table.  Who doesn't like a 'make-it-yourself' meal?

Remember the Bandilicious Chicken Marinade. You will simply add fresh or dried oregano to the base marinade, and use thinner chicken breasts for quicker cooking.  This will be a cinch if you get the chicken marinating before you head to class.  Pick up the condiments on your way home.  Make the quick mayo-tzatziki spread.  Call your friends.  Sear the chicken. Put it all out on the table.

Skill Level:  Freshman Level, but several steps and planning involved.  Must be able to organize thoughts and actions.

Cost:  $15 / 4-6 servings

Equipment:

Non-stick skillet

Meat Mallet / Tenderizer, if pounding chicken

Marinating dish or tupperware (large enough to hold all chicken breasts)

Ingredients:

3-4 large chicken breasts, pounded to 1/4" thickness and marinating

2 Tbls fresh oregano, chopped

Tzatziki-Mayo:

1 cup Greek Plain Yoghurt

2 Tbls mayonnaise

1/3 cup shredded cucumber

Salt and pepper

1 tsp Lemon juice

Condiments:

Feta Cheese, crumbled

Red Onion, thinly sliced

Cucumber, thinly sliced

Tomato, thinly sliced

Lettuce

Capers, optional

Vinagrette, optional

Sesame Buns, toasted with butter

Instructions:

Step A:  Make The Marinade & Pound The Chicken

--review blog Bandilicious Chicken Marinade

--add 2 Tbls of fresh oregano to marinade (or 2 tsp dried oregano)

--pound chicken to 1/4" thickness or slice large chicken breasts CAREFULLY in half lengthwise

--marinate for several hours

--let meat come to room temperature and pat dry before searing or grilling

Step B:  Make Tzatziki Mayo

--combine greek yoghurt, mayo, and cucumbers

--set aside

Step C:  Prep Condiments and Set The Table

--Slice and  plate all of the veggies

--toast and butter the buns

Step D:  Sear The Chicken

--if grilling or using a non-stick skillet, make sure the pan is 'HOT' with a little oil

--sear 1/4" chicken breasts 3-4 minutes on each side.

--leave the chicken alone while you are searing.  It should release from the skillet easily if properly seared.

Step E:  Assemble everything. Make good conversation.  Listen well.

--repeat again next week.

Chili-Lime Pepper Salad

August is over but the summer spirit continues, at least for me, and until the leaves start changing and the farmer's market closes shop with all its' fresh produce.  This is one of Jon's most requested recipes since the inception of this blog to give him my recipes and those I have made at home throughout the years.

I concocted this recipe back in 2008 when I discovered  Tajin Chili Seasoning--never thought my teenager would go for this...but here we are!  See what you think. 

Equipment:

Large mixing bowl

Sharp knife

Whisk

Ingredients:

2-3 mix of large peppers, green, red, orange, yellow

1/2 large cucumber, quartered

1 large carrot, peeled and sliced diagonally

2-3 green onions, sliced

2 cloves garlic, minced and chopped

1/2-1 tsp of Kosher salt

Fresh Ground Pepper, or regular black pepper

1 Tbls red wine vinegar

1/2 lime, juiced

2-3 Tbls of extra-virgin olive oil

2 tsp Tajin Chili Seasoning, sprinkled

1/2" Block of feta, cubed

Instructions: 

1. Wash your hands.

2. Chop and mince your garlic.

3. Add pinch kosher salt

4. Add few grinds of black pepper.

5. Add red wine vinegar, lime juice.

6. Slowly whisk in olive oil. 

7. Adjust salt, pepper, and lime juice to taste. Set aside.
8. Prep your veggies:

--peppers, seeded and chopped

--cucumber, quartered 

--carrot, diagonally sliced

--green onions, sliced

--add everything to mixing bowl with the dressing

8. Sprinkle Tajin Seasoning and combine with veggies. Adjust salt, lime juice, Tajin once more to taste.

9. Add feta and gently fold into veggies.

10. Add this salad to any soup and crusty bread and you've got yourself a fantastic meal.