A lovely start to the afternoon!
So Ms. Foodie made good on her promise to whip up a recipe using Chobani Greek Yogurt. I took 6 oz. of the plain flavor and made a zesty marinade for our chicken breasts last night!
It’s only me and Mr. Foodie, so I used the six ounce size of the yogurt to cover two breasts, and even had some leftover marinade after coating the chicken. But, if you use more breasts, you can double, triple, quadruple the recipe–you decide…
I threw in three teaspoons of Olive Oil, 3/4 teaspoon of Ground Ginger and Cinnamon, 1/2 teaspoon of Thyme, 1/2 teaspoon of Garlic Powder, 1/2 teaspoon of Minced Onion, 1/4 teaspoon of Rosemary, and a 1/2 cup of Lime Juice. After mixing all the ingredients into the yogurt, I used it to coat the breasts on both sides, then let them sit in the fridge for 20 minutes while warming up the broiler.
At 500 degrees, the chicken flash cooks, but the lovely yogurt coating holds in all the flavor–no dry breasts on this watch. Lots of taste with a bit of zing!
But here’s the best part: I refrigerated the leftover yogurt marinade and stirred it into eggs this morning to make myself a Ms. Foodie Omelette.
This is back to pure Kitchen Cabinet Cooking, because everything was already in the store: two eggs, some leftover roasted turkey breast, and Roma tomatoes. And with all the flavors packed into the yogurt, who has to season?
I also had some potato salad with dill in the fridge, so it accompanied the Omelette, along with Sourdough toast.
After starting the morning with a wonderful Yoga class, the rest of the day has been mellow city. And since Ms. Foodie is flying solo tonight for din-din, I figured I’d continue the mellowness and flow with Simple Fare. And nothing is simpler than an omelette.
To give some richness to my omelette, I decided to whip the eggs with evaporated milk, and threw in some Basil for good measure.
I always keep White Shrimp in the freezer, because I’m a shrimp nut, and it’s easy protein and Omega 3s in any meal. After peeling the shrimp, coarsely chopping them, then sautéing the crustaceans in butter, garlic, salt and pepper, I poured on the egg mixture.
It’s Jewish High Holiday season, so Challah is in large supply in every grocery store. I decided to break off some pieces of the loaf, along with a glass of Tolosa Chardonnay, to accompany my meal.
And the rest of the Challah loaf will be quite useful for breakfast again–stay tuned….