Greek Chicken

DF, GF

With spring in the air I can’t help but think of recipes that cater to the warmer weather and fresh spring ingredients.  Herbs are one of the first crops of the season.  They grow just as quickly in pots in the city as they do in a garden in the burbs.  And they add so much flavor without any added calories or fat, which is one thing on everyone’s mind as bathing suit season approaches.  This recipe can also be prepared on an outdoor grill, so versatile and delicious its one everyone should have in their back pocket.

Greek Chicken
4 chicken cutlets
1/2 c olive oil
juice and zest of 1 lemon
1/4 c mint, chopped
1/4 c oregano, chopped
2 garlic cloves, minced
salt and pepper

Combine all ingredients in a resealable plastic bag and allow to marinate over night. When ready to prepare heat 2 tbs olive oil in a large skillet over medium high heat. Once the oil is hot add chicken cutlet and cook 5 minutes per side or until browned and cooked through.

Couscous with Peas and Herbs

DF, V, VG

Sometimes the best recipes hardly seem like recipes at all.  This recipe is certainly one of of those as it starts with a box of couscous.  I’m not certain what’s in the mystery seasoning pack, but I do know that when it’s combined with the following ingredients it’s delicious. It’s also perfect for a week night dinner as it’s ready in 7 minutes. Serve on the side of grilled chicken or veggies.

Couscous with Peas and Herbs
1 5.6 oz box toasted pine nut couscous (suggested Near East)
1 c frozen peas, thawed
juice and zest of 1/2 a lemon
2 tbs mint, finely chopped
2 tbs basil, finely chopped

Add 1 1/4 c of water and seasoning pack to a pot, bring to a boil then add couscous. Take off heat and let sit covered for 5 minutes.  Fluff couscous with fork then add peas, lemon juice and zest, mint, and basil.  Stir until well combined then serve.

Buffalo Shrimp with Blue Cheese Ranch Dip

GF

Looking for an appetizer for a party or a small unique lunch idea?  Try these buffalo shrimp.  It’s tradition to pair buffalo anything with blue cheese or ranch dip, but I just had to have both.  This recipe is quick, easy, and wowing taste buds everywhere.  And let me tell you, it’s delicious!

Buffalo Shrimp with Blue Cheese Ranch Dip
1/4 c sour cream
1 tbs mayonnaise
2 oz crumbled blue cheese
1 scallion, chopped
1/2 tsp dried dill
1/4 tsp garlic powder
10 medium shrimp, peeled and deveined
2 tbs hot pepper sauce
1 tbs butter

In a small bowl mix sour cream, mayonnaise, blue cheese, scallion, dill, and garlic powder, set aside

Season shrimp with salt and pepper and heat oil in a skillet over medium high heat. Cook shrimp in skillet 2 minutes per side. Add hot pepper sauce and butter tossing shrimp in sauce, remove from heat.  Serve alongside with blue cheese ranch dip.