Caramelized Onion Greek Yogurt Dip

I found this recipe online the other day when I was trying to find a quick dip to bring to my husbands birthday dinner that my sister-in-law Katie prepared. I really did not want to run to the store again that day so I found a recipe that included all the ingredients I already had on hand.

If there is one thing I always have in my refrigerator it is plain Greek yogurt. I decided to try a caramelized onion yogurt dip to go along with Katie's appetizers of roasted potatoes, spicy sausage and chips. Everyone really enjoyed this dip and I was really happy with how it came out.  I can see this being a new favorite recipe for parties and entertaining.. A major plus is that it is healthy and easy to make. This is definitely a recipe worth trying.

** A tip for this recipe: Make sure your onions are nicely caramelized and do not burn. My onions took less time than the 45 minutes the recipe call for. Use you judgement, they should be really soft, and golden brown and very sweet.

Caramelized Onion Greek Yogurt Dip (Original recipe from How Sweet It Is)
Makes 2 cups

Ingredients:
1 medium red onion, chopped
1 medium sweet onion, chopped
1 tbsp olive oil
1/2 tbsp salted butter
16 oz plain green yogurt (0% or 2% works)
1 tsp salt
2 tsp brown sugar
1 tsp black pepper
1/4 tsp garlic powder
2 tbsp chopped fresh parsley-optional

1. In a large pot, add olive oil and butter and melt over low heat. Once melted, add in chopped onions with 1/4 tsp salt, and stir until onions are all coated in oil. Cover pot and cook for approx. 45 minutes, stirring every 5-10 minutes (I found this step to go a little fasted than 45 minutes) After 45 minutes or when the onions are very soft and nicely golden brown, add in 1 tsp brown sugar and cook 5 minutes more. Remove onions from heat (as long as they are caramelized) and stir in remaining brown sugar. 

In a large bowl, mix together yogurt and onions, stirring in salt, pepper, fresh parsley and garlic powder. Taste and add more seasoning if desired. Serve with chips, pretzels or veggies. 

Ceasar Salad with Parmesan Crisps

A classic Ceasar Salad is always a great addition to any meal. Adding grilled chicken can easily make it a main dish any night of the week. In my version below, you will find the addition of Parmesan crisps, as well as, no garlic or egg Ceasar inspired dressing. My husband and I aren't the biggest fans of raw garlic, mainly because of the lingering after taste for the next 3 days, so I always omit raw garlic in dressings and keep it simple with oil, lemon, cheese, Dijon, salt and pepper.

Ceasar Salad and Parmesan Crisps
4 servings

Ingredients:
1 head chopped Romaine Lettuce- washed and dried
1 head chopped green or red leaf lettuce-washed and dried
1/2 pint cherry tomatoes-sliced in half
6-8 oz Parmesan cheese or Pecorino Roman Cheese
1 baguette, preferably day old or store bought croutons (I left these out to make my salad GF)
Salt and Pepper
Olive oil
1 lemon
1 tsp Dijon mustard
Balsamic Glaze (you can make this by reducing balsamic vinegar into a syrup or you can find it at the grocery store)
8 thin sliced grilled chicken cutlets seasoned with salt and pepper (You can use an outdoor grill or indoor grill pan) -optional

1. Preheat oven to 400 degrees F. Dice day old bread into 1 inch cubes and place on baking sheet. Drizzle bread with olive oil and toss to coat. Season with salt and pepper to taste. Place in the oven and bake 8-12 minutes until golden brown, stirring occasionally to prevent burning. Remove from oven and set aside to cool.

2. Leave oven at 400 degrees F to make Parmesan Crisps. Line a baking sheet with parchment paper or a sil-mat. Grate 1/2 cup of Parmesan Cheese. Pour a heaping tablespoon of the cheese onto lined baking sheet and lightly pat down. Repeat with remaining cheese, making 8-10 crisps. Space the spoonfuls 1/2 inch apart.. Bake 3-5 minutes until lightly golden brown. Remove from oven and set aside.

3. In a large serving bowl, combine the lettuces and tomatoes. Set aside in the refrigerator until ready to serve.

4. To make the dressing combine 1/2 cup grated Parmesan cheese, juice of 1 lemon, salt, pepper and 1 tsp Dijon mustard, slowly whisk in 1/3 cup olive oil until well blended.

5. To assemble the salad: add croutons into the lettuce and toss salad with dressing. Distribute salad among 4 plates and top with Parmesan crisps, sliced grilled chicken and drizzle with balsamic glaze. I also like to shave a few more slices of cheese using a vegetable peeler on top of salad. 

Chocolate Buttermilk Bread

This is my go to recipe when I have extra buttermilk in the refrigerator. I have been making this recipe for years as a quick and easy bread for breakfast or a snack. This bread comes out moist and the top is cracked, crunchy and glossy (my husbands favorite part) almost like the top of a brownie. Lately I have been replacing some of the fat in the recipe, in this case butter, with flax seed oil. In this particular bread, I replaced 3 tbsp of butter with equal amounts flax seed oil.

Chocolate Buttermilk Bread
Yields 1 loaf (12 slices) 220 calories per slice

Ingredients:
1 cup sugar
1/2 cup butter-softened (1 stick)
2 eggs
1 cup buttermilk
1 3/4 all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts or chocolate chips (or 1/4 cup of each)

1. Preheat oven to 350 degrees F. Grease a 8 x 4 or 9 x 5-inch loaf pan. I like to line the bottom with parchment paper for easy release.

2. In a bowl of an electric mixer or using a hand held mixer, combine softened butter and sugar; blend well. Add in eggs; beat well. Stir in buttermilk.

3. Add in flour, cocoa, baking powder, baking soda, salt and stir until dry ingredients are just moistened. Stir in chopped nuts and/or chocolate chips. Pour into greased pan.

4. Bake at 350 for 55-65 minutes or until toothpick inserted comes out clean. Cool 15 minutes; remove from pan and cool on wire rack for 1 hour or until completely cool. Wrap tightly and store in refrigerator.

Seasonal Fruits and Vegetables in MAY and JUNE

I haven't been posting as often as usual these days. Mostly because I don't have the time to experiment with new recipes right now, and the recipes I have tried recently haven't been good enough to post on the blog. I am hoping to catch up and try some new delicious and healthy meals soon.

In the meantime, take a look below at all the great fruits and vegetables available in the month of May and June. Visit your local farmers market, or farm stand for organic varieties of these springtime treats.

Here is a list of vegetables and fruits that are at their peak for the month of MAY:
Asparagus
Fava beans
Sweet Vidalia Onions
Edible pea pods
English Peas
Ramps
Sorrel
Chard
Scallions
Thyme
Rhubarb

Here is a list of vegetables and fruits that are at their peak for the month of JUNE:
Sweet Vidalia Onions
Apricots
Blackberries
Strawberries
Blueberries
Boysenberries
Raspberries
Limes
Basil
Broccolli
Carrots
Chard
Asparagus
Zucchini blossoms
Scallions
Mint
Rhubarb
Thyme
Oregano
Parsley

Southwestern Sriracha Chicken Salad

My new favorite way to make grilled chicken is coating it in Sriracha Chili Sauce just before cooking. It gives the chicken SO much flavor with a hint of spiciness. You can use this sauce on a variety of different things such as: hot dogs, sauces, pastas, soups, chicken etc..

I made a large batch of grilled chicken with Sriracha this week and used it on a salad and nachos (as seen below) and we used the leftovers to make sandwiches for lunch.
**The recipe below calls for 1 package of chicken but you can double that if you would like leftover chicken for another use


Southwestern Sriracha Chicken Salad 
Makes 2 servings (plus extra chicken)

Ingredients:
1 package of thin sliced chicken breasts (use high quality natural chicken such as Murray's or Harvestland, it makes a difference in taste and texture)
1/4 cup Sriracha Chili Sauce
1 large head of romaine lettuce
1/2 cup cherry tomatoes-halved
1/2 avocado- diced
1/2 cup fresh or frozen corn (boil fresh corn for 5-10 minutes and defrost frozen corn)
1/4 - 1/3 cup canned black beans-rinsed well
3 scallions-cut into 1/2 inch pieces-both light and dark green parts
1/2 cup shredded or cubed cheddar cheese

1. Brush all sides of the chicken breast with Sriracha sauce. Coat a large no stick skillet with canola oil and bring to med-high heat. Cook chicken about 2-3 minutes per side until browned and cooked through. (I like to place a lid or something heavy on top of chicken to ensure its browning evenly.) Remove chicken and set aside.

2. To prepare the salad: chop 1 large head of romaine lettuce and place in a large serving bowl. Add cherry tomatoes, diced avocado, corn, scallions, black beans and cheese. (I like to roast my scallions in a 400 degree oven for 5-10 minutes until they start to turn slightly brown. Just make sure to coat them in a little olive oil before roasting. Allow to cool before adding to salad)

3. Slice chicken into strips and place on top of salad. Toss with dressing and serve.

For the dressing: I used the juice of 1 lime, 1 tbsp red wine vinegar, 3-4 tbsp olive oil, salt and pepper. You can use any dressing you like with this salad. A creamy avocado dressing would be great as well.