Dips

July 13, 2016

Chicken Pita with Avocado Tzatziki

laura.smoak@gmail.com Chicken, Dips, Quick and Easy Mains, Sauce 1 Comment

Warning: this post is picture heavy with yummy chicken pita and family time – I just couldn’t help myself! You can scroll through for the recipe, but then you’ll miss all of the mouthwatering goodness.

Happy hump day, friends! Did you miss me? I’m back after a week off because #vacation. I know I only took one week off from posting, but man it feels like it’s been ages. Last week my little family went with Andy’s parents, aunt, uncle and cousin and took a trip far into the NC mountains where we kayaked, tubed, rode a train and just generally relaxed for several days, and it was incredible. Since starting MFTS it was the first time I let myself go completely offline and not worry about anything blog related. I wish I had tons of pics to share with you, but they’re basically all of AR playing in the creek behind our house. Okay okay, here’s some of that, and our family train ride on the Great Smoky Mountain Railroad (sorry it’s blurry – thanks a lot, train).

After a few days, though, it was back to reality. And back to our current obsession, which made up our 4 meals pre-mountain trip and now 4 meals post-mountain trip. Ask me if I’m mad about it and the answer is a resounding as if, you guys. As. If. I present to you Chicken Pita with Avocado Tzatziki.

*Let me first state that I make no claims to this being an authentic tzatziki recipe. I’ve tried making traditional tzatziki and haven’t gotten it quite right yet, but this is my blog and I get to call it what I want amiright? Call it magic sauce for all I care. That may actually be a better name for it given how easy, healthy and absolutely delicious it is. Srsly, you’ll want it on errrythang once you’ve made it.

What we have here is the easiest, freshest, green on green on green meal you can have ready and on the table in less than 30 minutes. Let’s break down my chicken pita with avocado tzatziki…

First you have the pita. Flatbreads or pockets work, but we generally prefer the flatbread. Andy likes to spiff ‘em up a little by warming them in a pan with a teensy drizzle of olive oil and salt <– this step is 100% optional, but you should definitely warm your pita a little before loading it up!

Then you have the magic sauce avocado tzatziki. This sauce was the inspiration for the entire dish. See, every week we buy a bag of avocados from Costco. We share one for breakfast most mornings, but we generally still have 1-2 leftover later in the week. I thought it would be good to mix with Greek yogurt, and then I decided to see how it would be with some grated cucumber.

Y’all.

I can’t.

It was SO good I had to stop myself from eating it with a spoon. The key here is the grated cucumber. I use my microplane, but a box grater would work too – just make sure to grate it directly over the bowl. I’m showing you a picture of the before mix so you can see what you’re going for with the cucumber. You’ll think there’s a lot of juice, but you want it. Embrace the magic, green, glow-giving juice.

Next you have the Greek chicken. Simply cube up chicken breast, season and cook in a skillet. Dunzo bunzo. If you have an awesome meat counter like I do then you can ask your meat guy if he’ll cube the chicken for you. I’ll have them do this if I’m at the store when it’s not really busy. If you do this you’ll save a good 5-10 minutes on the total prep time. I use this Greek seasoning that I bought at my local grocery store, but it’s also available on Amazon and (hey look!!) it’s Prime eligible. You can make your own mix, but if you’re busy like me then the seasoning mix is the way to go.

Finally, top it all off with a little extra diced cucumber and dill. Annnd we’re done! Dinner is on the table in less than 30 minutes.

I could end there, but it would be cruel of me to not talk about the leftover situation here. Of course, you can use the leftovers to make the same dish with pita included. Orrrrr, you can pack up the chicken, leftover sauce, veggies and lettuce and have a super delicious/healthy dinner at the pool/beach/park/dock/whatever. No greasy pool bar food for this family (though, we may have ordered cheese sticks, but whatevs).

One last close up of this little greeny to show off her good looks. Enjoy!

Ingredients:

1 tbsp olive oil
2 chicken breasts (about 1.5 lbs)
1 tbsp Greek seasoning
1 ripe avocado
½ cup Greek yogurt
1 English cucumber (1/3 for grating, then small dice as much as you want for topping)
Splash lemon juice
1/2 tsp salt
6 pita (flatbread or pockets)
Optional: chopped dill

Directions:

Dice the chicken breast, then stir in the Greek seasoning making sure all pieces are evenly coated.
Let the chicken sit in the seasoning while you prepare the avocado tzatziki.
Make the avocado tzatziki: mash the avocado in a bowl, and combine with the yogurt. Grate about 1/3 of the cucumber into the mixture, add lemon juice and salt and stir until well combined.
Heat olive oil in a pan over medium heat. Season the chicken with the Greek seasoning and sauté until done.
Assemble: smear the avocado tzatziki over the pita, top with chicken, extra cucumber and dill.

June 22, 2016

Roasted Garlic Hummus

laura.smoak@gmail.com Appetizer, Dips, Prep Ahead, Vegan, Veggies 0 Comments

Happy third day of Summmmmer, y’all!! Today I’m taking you to the core of our summer eating habits that get us through 2/3 of our meals: fresh, simple, no cook, ready to throw on a plate and call it lunch/dinner.

No – we don’t eat roasted garlic hummus per-se for 2/3 of our meals in the summer, but you get the gist of what I’m saying, right? This is just an example of how a summer meal might go.

Grill chicken breasts while playing in the back yard.
Buy and chop the entire produce section.
Put grilled chicken on plates with fresh hummus and crudité (crudité is fancy for chopped veggies <–someone please tell me you get that reference).
Done.

Let’s get a few things out of the way…

This recipe is adapted from a recipe given to me by one of Andy’s great uncles (hiiii, Jack!). His late wife was Syrian, and the base recipe was from her, so I feel pretty good about this being truly authentic. I just tweaked it by roasting the garlic, rather than using raw.

I know I said “no cook.” That’s mostly true, but – yes – to make this you do have to roast garlic first. If you’re feeling particularly lazy you can just substitute with 3-4 cloves of raw garlic. The flavor won’t be as sweet and caramelized-y as with roasted, but it is also very delicious.

Yes, you can buy a popular brand of hummus with roasted garlic, but then you’re not getting it evenly distributed like you are here, and this recipe makes about double what you would buy at the store (for about a third of what you would spend buying two tubs). Also, this fresh, homemade version skips all of the added toxic chemicals in store-bought roasted garlic hummus (<– J/K – I am SOOOOO not that mom – I am NOT seriously saying the added ingredients are toxic). We aren’t above store-bought hummus, but I generally have all of the ingredients on hand to make my own, and you know I love any excuse to use my food processor. 😉

As mentioned, we’re roasting our own garlic here. Don’t be afraid – it’s really easy! Cut the top off, drizzle with olive oil, wrap in foil, roast in oven. Easy peasy! A whole head of garlic sounds like a lot, but it really isn’t that pungent once it’s roasted and soft and golden. We love roasted garlic so much that I don’t think I would mind even doubling the amount in the recipe.

I generally keep things easy and just serve the hummus with pita wedges and crudité, but it’s also great on a Greek salad, or as a sandwich spread. Let me know other ways you enjoy using hummus!

Ingredients:

1 head garlic
1/2 tsp olive oil
2 (15.5 oz) cans garbanzo beans (chickpeas)
4 tbsp tahini
1/3 cup lemon juice
1/4 cup water
1 tsp salt

Directions:

Preheat oven to 400 degrees. Cut the top off of the garlic and drizzle with the olive oil. Wrap in foil and roast in the oven for 40-50 minutes, until soft and golden. (Start checking around 40 minutes. The longer you roast the deeper golden it will become.)
Once the garlic cools, remove the cloves from the skin.
Place all ingredients in a food processor. Blend for one minute, then scrape down the sides of the food processor to ensure all ingredients are well mixed. Run the food processor for another five minutes until very smooth and well blended.
Enjoy with crudité and pita wedges!

Notes: as written this hummus is thick. You can thin out to a looser consistency by adding 1-2 tbsp of water at a time until desired consistency is reached.

June 15, 2016

Fiesta Summer Salad

laura.smoak@gmail.com Dips, Sides, Vegan, Veggies 1 Comment

Fiesta Summer Salad: AKA tomato, black bean, corn, onion, cilantro, avocado, lime salad. Whew. That mouthful in itself is enough for me to give this an obnoxious name like Fiesta Summer Salad. We’re going there, guys, hand in hand.

The truth is, you guys, I really don’t know what this is exactly. It’s a side “salad,” a dip, a topper of anything Mexican-inspired – tacos, nachos, burritos, etc. The one thing I am 100% certain of, though, is that this is the freshest salad/dip/topper ev-er.

Remember those fish tacos from a couple of weeks ago? This is what we make with those. It doesn’t stop there, though. This fiesta summer salad is the perfect side for anytime you grill meat and other veggies because 1) it’s a side and 2) it can also be a salsa-like topping for the meat.

It’s best to make everything minus the avocado ahead of time to let all of the flavors get cozy, then just dice up the avocado just before you’re ready to serve. Easy peasy!

My favorite part about this fiesta summer salad is that, while it’s not only vegan, it has no oil or salt. You heard me. No oil or salt. We’re working with all plant-based ingredients today. While you can salt this just before eating, I honestly don’t think it needs it…neither does Andy, who notoriously likes to salt his food. If you’re going to do it, though, just wait until you’re ready to serve – otherwise the salt will bring out the juices and make this much runnier than it should be.

Ingredients:

1 (15 oz) can black beans – drained and rinsed
1 (15 oz) can yellow corn – drained and rinsed
4-5 vine ripe tomatoes
1 red onion
1 large handful cilantro
2 tbsp lime juice
1 avocado

Directions:

Dice the tomatoes and onion, and mince the cilantro.
Combine beans, corn, tomatoes, onion, cilantro and lime juice in a bowl. Cover and store in the fridge for at least an hour, if not longer.
When ready to serve, peel and dice the avocado then stir into the salad.
Enjoy!

March 9, 2016

Baby Pea Guacamole

laura.smoak@gmail.com Appetizer, Dips, Vegan, Veggies 0 Comments

Today’s post is named as is for two reasons. Reason one is for the actual ingredient I use in my guacamole. Yes, you just read that right. And I probably just lost half of you. Wait wait wait! Just hear me out. By now it’s no secret that I add veggies in anytime I see an opening, so why not with guacamole? Guacamole in and of itself is already all veggies and pretty healthy, but avocados really do make the calorie count soar. My answer? Stretch it out by adding baby PEAS –> oh yes I just did. I will admit Andy was suuuuper skeptical the first time I mentioned I would be adding peas to our guacamole, but then he ate it and couldn’t even taste them. Literally, he thought I had changed my mind about using them.

Reason two for the name of this post is to give a nod to the fact that my own Baby Pea is turning TWO on Friday, and I. Can’t. Deal. How in the world has it already been two years??? I had no trouble when she turned one (probably because I was still in the hazy fog that is having a child under one), but for some reason I am so emotional about this next birthday. I guess it’s probably that the first year seemed so hard, and we were just grateful to get through it, but now we’re pretty comfortable with this whole parenting thing. I don’t know. They say it goes fast, and you believe them, but you don’t really, truly get it until it’s your own little nugget. If you need me on Friday, I’ll be crying in my office. How much she’s grown in the year since this picture was taken…*sobs*

For the last several years anytime we make guacamole we just use pico de gallo mixed with mashed avocados. I thought I was GENIUS, but then saw the Pioneer Woman has the same method, so I’m not alone….but that does mean that I’m totally twinsies with Ree, so yay for us and our awesome guac making ways!

I’m half and half on the pico. Sometimes I’ll make it fresh and other times I just buy it fresh from the store. No shame. If you want convenience, definitely go for the store bought. If you have a little time, though, making it yourself gives you that awesome feeling of accomplishment because 1) it’s healthy and 2) I MADE THAT FROM SCRATCH(!!). If you haven’t made it this way in the past, please try it. I don’t use all of the pico in the guacamole, so I wind up having two dips made entirely of veggies. Ummm, yes please.

Back to the recipe twist: baby peas! I guess you could do this by just mashing the thawed peas, but a food processor makes quick work of it. I should share now that I love love love my food processor. I rearranged most of the lower cabinets in my kitchen just to have it easily accessible. I use it ALL the time. I have a lot of kitchen gadgets, but I will say that this is one that will remain in the event that I ever fall under a major purging spell. I can’t find my exact model, but this is similar to the one I use. They can be pretty pricey, but I can’t tell you how many good things come from it, and it is something I use at least twice a week. Quick sauces, hummus, shredded brussels sprouts and cabbage, nut butters <– all things easily made in the food processor. Really, do yourself a favor and get one, then make this veggied up guacamole. You won’t be sorry.

For the Pico:

5 vine ripe tomatoes
1 jalapeno
1 onion
1 large fistful cilantro
2 tbsp lime juice
Salt and pepper to taste

For the Guacamole:

2 avocados
1 cup pico de gallo (homemade or store bought)
1 cup frozen baby peas – thawed
1 tbsp lime juice

Directions:

Prepare the pico: dice the tomatoes, onion, jalapeno and cilantro. Combine veggies in a bowl with lime juice and salt and pepper to taste. Stir to combine. Keep in the fridge until ready to use.
Pulse the thawed peas in a food processor. (They won’t be smooth, but almost crumb-like.)
In another bowl, mash the avocado to desired consistency. Mix in peas, pico de gallo and lime juice. Season with salt and pepper to taste.

January 27, 2016

Chicken Philly Cheese Dip

laura.smoak@gmail.com Appetizer, Chicken, Dips 9 Comments

In case you haven’t heard – the Panthers are going to the Super Bowl!!!!! The last time this happened I was just a wee college freshman watching it in a dorm room with friends. We’ve been waiting a long time for this.

It’s not just that we’re going to the Super Bowl. The entire season gave us weekly cardiaCAT arrests ( <—bleh – WHY DO YOU LET ME SAY THINGS LIKE THIS???). However, Sunday’s game was almost magical. At one point I thought Andy was rewinding the game to rewatch an interception, but – NOPE – it was just another interception, thank you!

–>DAB<–

I swear I think he may have had tears in his eyes by the end of the game…and I…I just had a huge grin plastered across my face the entire time. I mean – how can you watch Cam and not just smile?? He is so fun. Sunday was also a great day because…

We were still snowed in, so lots of family time and snuggles
Carolina beat Virginia Tech in men’s basketball (Go Heels!)
This Chicken Philly Cheese Dip ↓

Andy took his first bite of this and did his quiet chuckle, followed by “wow.” If you’re someone that loves food, I’m sure you can relate when you know something is probably going to be good, but then is actually much better than you even expected. Close your eyes….now imagine the scent of baked chickenny, peppery, onionny, cheesy goodness wafting through the air. Now…dip a piece of soft, yet crunchy, baguette into said goodness, then taste……. I know, right?!?

One thing you should know about me is that I generally don’t do much in the way of dippy-type appetizers. Usually, I’ll just put out blocks of gouda and brie with some crackers and apple slices and call it a day. If not cheese, I’ll do little one-bite type things, but almost never a dip. I just don’t prefer making something so heavy when dinner is the star. The Super Bowl is an exception to that. If there was ever a day meant for purely snacking – this is it. Meatballs, chicken wings, pigs in blankets and dips….all the dips. I’m not gonna lie. I’ll even go for the processed cheese block dip. It’s fine for just one day, right?

This year I’m taking my dip making game up a notch, which (let’s be honest) is like from zero to one. I love this dip because it allows me to use two of my favorite kitchen things: my cast iron skillet and my stand mixer. You’ll see the iron skillet come across this blog quite a bit, but the stand mixer not so much because I don’t bake very often. But you guys (((YOU GUYS!!))) my stand mixer is seriously the most beautiful thing in my kitchen. It’s the Martha Stewart Blue that was only available at Macy’s a few years ago, and it was a gift from my now mother-in-law while Andy and I were still dating. I’m pretty sure she knew I’d stick around, but figured it would seal the deal. She was right! Just kidding, I’m not that vain, but it really did mean a lot because she knows how much I love the color. The picture makes it look similar to the Ice Blue color that’s still available, but it’s really much closer to a Tiffany blue. It has a permanent place in the corner of my kitchen (not as pictured), so we can see each other anytime we want. (Insert all the googly heart eyes.)

If you don’t have a stand mixer, no problem – just mix this by hand. You could try a hand mixer, but I just don’t think it would work as well. One other thing you’ll learn about me from this post……………………… I sometimes use canned chicken……… *Buries face in pillow.* Actually, no. I’m gonna own this. Y’all, in a pinch, canned chicken works well for stir-fries, casseroles and dips (and many other things, I’m sure). I actually prefer it for dips like this because why in the WORLD would I take time to boil or bake my own chicken just to smother it in cheese? And… (listen closely because you will never hear me say this again) –> I wouldn’t even substitute rotisserie chicken here. Just make this as is, and take it to your Super Bowl party with some fresh sliced baguette. And for all you people without kids that go to bed at 7:30, have fun at your parties! We’ll be at home watching with AR because she is totally obsessed with football and an early bedtime. If you happen to make this dip, can you just come over to our house and watch?? You bring the dip, and I’ll have plenty of gouda and wings!

Ingredients:

1 tbsp olive oil
1 large onion – diced*
1 green bell pepper – diced*
1 tbsp Montreal steak seasoning
8 oz block cream cheese – room temp
1 cup shredded mozzarella cheese (plus more for topping)
2 (10 oz) cans chicken breast
Garnish: chopped jalapenos from a jar (if desired)

Directions:

Preheat oven to 350 degrees.
Heat the oil over medium-high in an iron skillet (or other frying pan if using a different baking dish). Add the onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in steak seasoning.
In the bowl of a stand mixer, combine cream cheese, mozzarella, chicken, onions and peppers using the paddle attachment. (You don’t have to use a stand mixer for this, but it does make it much easier – I would not recommend using a hand mixer – just use your arm muscles 😉 )
Spread mixture back into iron skillet (or other baking dish), and top with additional shredded mozzarella and chopped jalapenos if desired.
Bake for 30 minutes until hot and bubbly. Serve hot with baguette slices and additional jalapenos.

*You could easily double the veggies in this. I only had one of each on hand when I made it, but they cook down so much between the sauteing and baking that it would be fine. If you do that, I would add an additional 1-2 tsp of the steak seasoning.