Curried Chicken Tenders

• 1 lb chicken breast
• 2 Tbs soy sauce
• 2 Tbs lemon juice
• 2 Tbs curry powder
• 1 Tbs vegetable oil
• 1 Tbs brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp Chinese 5 spice powder (optional)
• Bamboo skewers

In a gallon zipper storage bag, put all ingredients but the chicken.  Mix well.  Cut the chicken breasts into strips, and place with the marinade in the zip lock bag.  Marinate for at least 30 minutes (overnight is definitely alright).  Thread the marinated chicken onto the bamboo skewers, and grill for 5-8 minutes, or until juices run clear.

Notes:

• Remember to soak your skewers in water about a half hour before using them to protect them from burning on the grill.
• Chinese 5 spice powder can be found in the spice isle, and the Asian isle.

Yields 4 servings.

Greek Salad

Salad Dressing:
1/4 cup extra virgin olive oil
3 Tbs fresh squeezed lemon juice (approx 1 large lemon)
1/2 tsp dried oregano
1/2 tsp kosher salt (optional)

Salad:
2 heads romaine lettuce, chopped
2 Roma tomatoes, copped
1 English cucumber, seeded and chopped
1 medium red onion, thinly sliced
6-8 oz crumbled feta cheese
1 green pepper, chopped
1 red pepper, chopped
~16 oz can of pitted black olives, halved (optional)

Combine the dressing ingredients in an airtight container, shake well. Toss the salad ingredients, dress, and refrigerate for about 30 minutes before serving.

Avgolemono Soup

• 8 cups chicken stock
• 1 cup long grain rice, or orzo pasta
• 4 eggs, seperated
• Juice of 3 lemons
• Black pepper, to taste

1. In a large pot bring stock to a boil, and add rice. Simmer about 20 minutes, or until tender. For orzo the cooking time will be shorter, refer to package directions for exact time.
2. When the rice is near tender, in a medium-large bowl whisk the egg whites until medium peaks form. Add the egg yolks and lemon juice, continuing to whisk.
3. When the rice is tender, slowly add 2 cups of the hot stock to the lemon-egg mixture, continuing to whisk.
   
4. Once the stock is incorporated, begin to slowly add the lemon-egg mixture to the pot of stock and rice, stirring constantly, so scrambled eggs don't form.
5. Stir in the black pepper, and serve.

Notes:

• If you find the eggs scrambling when you add the two cups of stock you can strain the mixture before transferring it to the soup pot.

Yields 8 servings.

Chicken Souvlaki

• 4 boneless, skinless chicken breasts
• 3 Tbs extra-virgin olive oil
• 3 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dry thyme
• 1 1/2 tsp dry oregano
• Salt and pepper to taste

Cut the chicken into ~1 inch cubes. Then, in a gallon plastic zipper bag add the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Mix well, and add the chicken, ensuring that all pieces are coated. Marinate for at least one hour, thread onto kabobs, and bake at 450F for 8-12 minutes, or until juices run clear. Alternatively, the kabobs may also be grilled on medium-high.

Notes:

• When baking, I broil the kabobs for a couple minutes to give them come color.
• I usually serve the kabobs in pitas with tzatziki sauce, and chopped tomatoes.

Yields 4-6 servings.