June 27, 2010

Standard Summer Fare

Last night we ate the Simple Caribbean Jerk Chicken. In addition to the chicken we ate grilled green beans and salad. I decided I wanted to try a new salad dressing but since I decided to do that after the chicken was already on the grill I had to find one that didn't require hours of refrigeration. I settled on Yogurt Herb Salad Dressing. Dill is not PE's favorite; however, he ate it without complaint. The salad was a mixture of swiss chard (from the food co-op), lettuce from the garden (ours and the neighbors), and romaine lettuce (also, from the co-op).

For the grilled green beans I placed the fresh green beans in aluminum foil, drizzled them with sesame oil, minced some young garlic, and sprinkled some sesame seeds and kosher salt on them for good measure. I then wrapped the aluminum foil into a packet and PE put it on the grill for 10-15 minutes. Yummy, yummy in my tummy.

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Yogurt Herb Salad Dressing
adapted from allrecipes
Print Recipe

1 cup fat-free plain yogurt
1 Tbsp white vinegar
1 Tbsp cider vinegar
1 tsp honey
1 Tbsp dried minced onion
1 1/2 tsp sweet & hot mustard
3/4 tsp dill weed
3/4 tsp Italian seasoning
3/4 tsp prepared mustard
1/4 tsp seasoned salt
1/8 tsp pepper
garlic powder, onion powder, and additional seasoned salt to taste

In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

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