Tag: Tzatziki Sauce

Tzatziki Sauce

by Pam on August 12, 2013

I wanted to make a batch of tzatiki sauce for some gyros I was making for dinner. I found an Ina Garten^[1] recipe that looked perfect. It took only a few minutes to make and turned out delicious. It was tangy, creamy, and flavorful – I loved the texture. This sauce is great for sandwiches and as a dip for pita chips or veggies and it tasted fantastic in the gyros I made for dinner.

Place the yogurt in a bowl. Grate the cucumber and squeeze the grated cucumber with your hand to remove some of the liquid. Add the cucumber pulp to the yogurt along with the sour cream, lemon juice and zest, vinegar, dill, garlic, sea salt and freshly cracked pepper, to taste; stir. Place into the refrigerator for at least 30 minutes prior to serving so flavors have time to mingle. Enjoy.

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Tzatziki Sauce

Total Time: 5 min.

Ingredients:

2 (7 oz) containers of Greek yogurt
1 cucumber, peeled and seeded
1/4 cup sour cream
Juice and zest of 1 lemon
1 tbsp red wine vinegar
1 tbsp minced fresh dill, chopped
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Place the yogurt in a bowl. Grate the cucumber and squeeze the grated cucumber with your hand to remove some of the liquid. Add the cucumber pulp to the yogurt along with the sour cream, lemon juice and zest, vinegar, dill, garlic, sea salt and freshly cracked pepper, to taste; stir. Place into the refrigerator for at least 30 minutes prior to serving so flavors have time to mingle. Enjoy.

References

^{^} Ina Garten (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mediterranean Pasta Salad

by Pam on August 14, 2013

I wanted a healthy pasta salad to serve with the Chicken Gyros^[1] with Tzatziki Sauce^[2] I was making for dinner. I found this recipe at Cookie and Kate^[3] that looked perfect and it used what I already had on hand which was very convenient. I love the texture of Israeli couscous and it soaked the flavor of the lemony vinaigrette up nicely. I also really enjoyed the subtle flavor and crisp texture of the raw vegetables. The pine nuts, feta, and basil made this pasta salad extra delicious. My husband and I loved it but my kids said it had too many veggies in it. You can’t win them all I guess.

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

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Mediterranean Pasta Salad

Prep Time: 10 min.

Cook Time: 13-15 min.

Ingredients:

3/4 cup Israeli couscous
2 tbsp olive oil
Zest & juice of 1 small lemon
1 large clove of garlic, minced
Dash of dried oregano
Pinch of crushed red pepper flakes
Sea sea salt and freshly cracked pepper, to taste
1/2 cup chickpeas, drained and rinsed
1/2 cup grape or cherry tomatoes, chopped
10 kalamata olives, sliced
1/2 medium zucchini, small dice
1/2 small yellow squash, small dice
2 tbsp pine nuts, toasted
2 tbsp feta cheese
1/4 cup basil, chopped

Directions:

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cookie and Kate

References

^{^} Chicken Gyros with Tzatziki Sauce (www.gordon-ramsay-recipe.com)
^{^} Tzatziki Sauce (www.gordon-ramsay-recipe.com)
^{^} Cookie and Kate (cookieandkate.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/mediterranean-pasta-salad html

Chicken Gyros with Tzatziki Sauce

by Pam on August 13, 2013

I was in the mood for a Greek gyro so I decided to make some using chicken breasts. I marinated the chicken in lemon juice, garlic, olive oil, and seasonings then cooked them in my grill pan. I placed the sliced chicken in the warm pita bread slathered in Tzatizi Sauce^[1], mixed greens, kalamata olives, tomatoes, red onion, and feta cheese. These gyros were healthy, delicious, and my entire family gobbled them up. I loved that my kids really liked them, although my son opted for no tzatiki sauce on his gyro.

Make the tzatiki sauce. Click here for a link to the recipe^[2].

Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, and a pinch of crushed red pepper, to taste to a ziploc bag. Add the chicken breasts and marinate in the refrigerator for 1 hour. Remove from the ziplock bag and place on a plate. Season both sides with sea salt and freshly cracked pepper, to taste.

Preheat a grill pan that has been coated in cooking spray over medium heat. Place the seasoned chicken in the grill pan and cook for 8-10 minutes before flipping over and cooking for an additional 7-8 minutes, or until the chicken has cooked through. Allow the chicken to rest for a few minutes on a cutting board before slicing into thin strips.

Warm your pita bread in the microwave for 20 seconds.Top the pita with the tzatziki sauce, sliced chicken, mixed greens, tomatoes, red onion, and feta cheese. Wrap in tin foil and serve. Enjoy.

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Chicken Gyros with Tzatziki Sauce

Yield: 4

Prep Time: 10 min.

Cook Time: 16 min.

Ingredients:

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 lemon, juiced
2 tsp red wine vinegar
3 cloves garlic, minced
1/2 tsp dried oregano
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Tzatziki sauce
Mixed greens
Grape tomatoes, sliced
Red onion, sliced
Kalamata olives, sliced
Feta cheese
4 pieces of pita

Directions:

Make the tzatiki sauce. See above for a link to the recipe.

Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, and a pinch of crushed red pepper, to taste to a ziploc bag. Add the chicken breasts and marinate in the refrigerator for 1 hour. Remove from the ziplock bag and place on a plate. Season both sides with sea salt and freshly cracked pepper, to taste.

Preheat a grill pan that has been coated in cooking spray over medium heat. Place the seasoned chicken in the grill pan and cook for 8-10 minutes before flipping over and cooking for an additional 7-8 minutes, or until the chicken has cooked through. Allow the chicken to rest for a few minutes on a cutting board before slicing into thin strips.

Warm your pita bread in the microwave for 20 seconds.Top the pita with the tzatziki sauce, sliced chicken, mixed greens, tomatoes, red onion, and feta cheese. Wrap in tin foil and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Tzatziki Sauce (www.gordon-ramsay-recipe.com)
^{^} Tzatziki Sauce (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)