I know it has been a while, for those of you that follow this blog, and I apologize for not being more diligent in my writing endeavors. However, today I have a couple of things that I have been researching which are now ready for “prime time” that I would like to share. The first thing, and I will state this up front, no, the featured picture is not of Martian pyramids discovered by the NASA’s Mars Curiosity rover nor are they sound proofing material or a sadistic mattress pad. The picture is of a silicon baking sheet which is dishwasher safe and helps create a nice crispy outer layer on those items which could be fried (chicken wings, breadcrumb coated chicken breasts, etc.) only without the oil and related slipperiness associated with deep-frying stuff. The sheet also works for items such as zucchini strips or eggplant cubes you may want to serve as appetizers for your next big shindig. The sheet fits in the bottom of a regular cookie sheet or can be trimmed to fit smaller cookie sheets. I got this one at Bed, Bath and Beyond for not a whole lot of cash.
Next, have you ever wondered what in the world you can do with the grocery store rotisserie chickens after the regular meal? Well, we had some leftover chicken I had deboned from a previous meal and was getting hungry for lunch when I was trying to figure out what to do with the cup and a half of shredded leftover chicken. Not wanting to go down the traditional chicken salad route, I decided to do a taziki sauce to mix with the chicken to make the chicken salad. Doing taziki sauce instead of mayonnaise helps eliminate the “I’ve got a bowling ball in my stomach” feeling especially during warmer weather. Below is the recipe for a simple taziki sauce which does not have the traditional garlic (you could add a couple of minced cloves if you want to or even a hint of mint) which worked great for this recipe.
I started with 1 1/2 cups of shredded chicken then…
Simple Taziki Sauce
1/2 – Medium cucumber, peeled, seeded and very fine diced (you can also use an ½ an English cucumber if you are not in a seeding kind of mood)
8 oz (1 cup) – Cold plain Greek yogurt (either full fat or fat free will work)
1 tbsp – chopped dill, fresh
1 tbsp – Extra Virgin Olive Oil
1 1/2 Tbsp – freshly squeezed lemon juice (about 1/2 a lemon) in case you are thinking otherwise, please squeeze a real lemon, you’ll thank me for it)
1/2 tsp – salt, or to taste (some of us are saltier than others)
1/8 tsp – Coarse ground black pepper
A pinch – Red pepper flakes
In a large bowl, combine all of the ingredients and whisk together until all the ingredients are evenly distributed. Cover the mixture and place in the refrigerator to chill before use.
This sauce is good for a wide variety of uses from dips to garnish even making chicken salad.
The Well Fed Cyclist