Tag: FreshAndFlavorful

Yogurt and Cucumber Soup
July 16, 2025

Yogurt and Cucumber Soup

As the heat of the summer ramps up, this luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer that makes me feel like I’m taking a dip in the cold mountainous streams of northern Iran. It’s one …

Soups & Salads
-
by CookDiaries
Baked Feta and Greens With Lemony Yogurt
July 10, 2025

Baked Feta and Greens With Lemony Yogurt

Vegetarian mains don’t have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes. Recipe information Ingredients 6 Tbsp. extra-virgin olive oil, divided 1 medium onion, sliced 2 bunches hearty greens, such as …

Dinner & Lunch, Simple
-
by CookDiaries
Honey Mustard Chicken Salad
June 18, 2025

Honey Mustard Chicken Salad

Made with the juiciest, tender honey mustard chicken, romaine, strawberries, avocado and corn. And the dressing is perfection!

Yield: 4 servings
Prep: 2 hours hours 15 minutes minutes
Cook: 20 minutes minutes

Ingredients

  • ⅓ cup whole grain Dijon mustard
  • 2 green onions, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 ½ tablespoons honey
  • 1 tablespoon white balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 4 slices bacon, diced
  • 1 head romaine, roughly chopped
  • 1 ½ cups quartered strawberries
  • 1 avocado, halved, seeded, peeled and sliced
  • 1 cup corn kernels, canned or roasted

Equipment

Instructions

  • In a medium bowl, whisk together Dijon, green onions, olive oil, honey and vinegar; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.
  • In a gallon size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium heat.
  • Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.
  • Serve immediately.
Soups & Salads
-
by CookDiaries
Grilled Calamari
May 27, 2025

Grilled Calamari

Calamari is actually the culinary name for squid. In some countries, calamari is also the name for octopus. Nonetheless, calamari is understood as squid in Europe especially with the Mediterranean cuisine. Grilled or deep-fried calamari is often served as a starter with a dip or …

Seafood
-
by CookDiaries
Tomatoes With Brown Butter
May 16, 2025

Tomatoes With Brown Butter

When asked my favorite way to serve slicer tomatoes, I always reply, “with brown butter, black pepper, and salt.” There is something about the nuttiness of brown butter that takes peak-season tomatoes to a whole new level. Recipe information Ingredients 8 to 10 Tbsp. butter …

Simple
-
by CookDiaries
Greek Chicken With Tzatziki Wrap
May 11, 2025

Greek Chicken With Tzatziki Wrap

This Greek chicken wrap is packed with juicy, marinated chicken, crisp veggies, and a tangy homemade tzatziki sauce made with protein-rich yogurt and fresh herbs. Wrapped in warm whole-wheat pita and finished with a sprinkle of feta and olives, this Greek chicken tzatziki wrap is an easy, high-protein lunch or dinner that doesn’t skimp on flavor.

Ingredients:

For the Sauce

2 cups fat-free plain yogurt

1 cup cucumber, peeled, seeded and diced

2 tablespoons dill sprigs, chopped

1 tablespoon lemon, freshly squeezed

1 tablespoon white vinegar

2 teaspoons garlic, minced

1/4 teaspoon salt, optional

For the Wrap

1 (6-ounce) boneless chicken breast

1 tablespoon light italian dressing

4 (6-inches) whole-wheat pita bread

2 cups romaine lettuce, chopped

1 medium tomato, chopped

1/2 cup red onion, sliced

1/4 cup crumbled feta cheese

4 kalamata olives, or black olives, pitted and sliced

Directions:

For the Sauce

  1. In a medium bowl, combine all ingredients until blended.
  2. Sauce may be made up to 2 hours in advance.
  3. Cover and refrigerate until serving.

For the Wrap

  1. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a flat meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; remove chicken.
  2. In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
  3. Warm pitas in microwave oven for 30 seconds.
  4. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top.
  5. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the tzatziki sauce over top and fold in edges of pita.
  6. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas.
  7. Serve immediately with additional sauce on the side.

Nutrition Information :

Calories 350

Total Fat 7g

Cholesterol 40mg

Sodium 670g

Total Carbohydrate 51g

Protein 24g

Dinner & Lunch, Simple
-
by CookDiaries