- 1 pound (1 pint) plain yogurt (whole milk or low fat)
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Chop the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
Mediterranean Chicken over Penne
- Penne Pasta
- 2 boneless, skinless breasts of chicken
- 2 cloves minced garlic
- 3/4 cup thawed, drained frozen spinach or 2 cup Fresh Spinach
- 6 ounces. Feta cheese, Crumbles
- 1 cup drained canned Olives Black or Green
- 3 tablespoons Olive oil
- Bell Pepper, chopped
- 1/2 cup finely chopped onion
- 1 teaspoon. Greek Seasoning (Cavanders)
Prepare pasta as per directions.
Cut chicken breast Into thin strips. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in and bring to a simmer. Stir in peppers and seasoning. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with penne noodles tossed with parsleyRecipes, What's New | October 3rd, 2011