Tzatziki Sauce

Pita with tzatziki, tomato, cucumber, and zuchini

So, funny story; when I initially posted this recipe two years ago, I included instructions on how to strain regular plain yogurt to make Greek yogurt.  Back then,  Greek yogurt wasn't something found in all grocery stores.... Now folks can't get enough of it, to the point that producers are paying to get rid of the waste product.  The operations manager in me is totally fascinated by the business-aspect of the food industry, sorry for nerding out... Anyhow, regardless of the environmental and economical impact of Greek yogurt, tzatziki is delicious, and I recommend spreading it liberally on most edible surfaces.

Greek Yogurt Cornbread

This 20° weather as of late has really made me crave comfort food.  Hence, chili and cornbread.  This cornbread just tastes really great, and the addition of the Greek yogurt makes for a very moist, rich cornbread.  Perfect for sopping up every last flavorful bite of chili.

Healthy Caesar Salad Dressing

Like my Snapware?  I keep it classy up in here...  For instance tonight me & E ate our salsa verde chicken enchiladas on paper plates.  We even used coated paper plates with gaudy flowers on the edges, which nearly requires we break out the stemware.  We're pretty impressive.  Really though... I actually do have nice serving bowls and platters, but those are reserved for when we have dinner guests.  Therefore, when I'm making myself Caesar salad for tomorrow's lunch it will be in Snapwear, and I will photograph it.  Hopefully one can look past the Snapwear to appreciate the deliciousness of Caesar and the fact that this dressing doesn't deliver fat content in the double-digits.  That way, if you like to eat some lettuce with your dressing, you don't need to feel guilty about it :)  

Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Creamy Honey Mustard Dressing

So, I have this sister-in-law and she's magic. Seriously. I like ANYTHING she feeds me, even things that have spent decades on my list of least favorite foods.  She's converted me to mayonnaise (although I still won't spread it on a sandwich), mustard (which I eagerly spread on sandwiches), enchiladas,  pasta salad, and a bunch of foods I previously considered offensive for one reason or another.  This conversion isn't a small feat either, I was the pickiest child in the world.  I basically lived on refried beans and plain noodles as a kid--gourmet, I know.
Ever since I discovered mustard is actually really good, I've been finding ways to include it in everything and even made my own (which despite the simplicity of making mustard was a total fail, 4 entire cups of total fail that are still sitting in my fridge, to be precise...).  My new favorite use for mustard, however is this creamy, tangy, sweet and surprisingly healthy salad dressing.  Its great on lettuce (or should I say with lettuce... I practically use a 1:1 ratio...), as a dressing for pasta salad, or as a veggie dip.  You should probably try it :)

Apricot-Pomegranate Ginger Spice cake with Yogurt Glaze

Longest title ever, for a really quick, deluxe-seeming cake.  

Shh!  It's not!

I cheated and utilized a box mix, because I was completely out of all purpose flour, and a wheat flour cake didn't sound particularly tasty...

Pomegranate Molasses

Cake

• 1 Yellow cake mix
• 1/2 tsp cinnamon
• 1 tsp ginger powder
• 1/4 cup grated fresh ginger
• 1 cup water*
• 1/3 cup oil*
• 3 eggs*

Glaze

• 1 cup plain yogurt
• 1/2 cup powdered sugar
• 1/2 tsp vanilla

Filling

• 1 /2 cup apricot preserves
• 1/4 cup pomegranate molasses

1. Heat oven to 350°F.  In a large bowl make cake mix according to directions, adding cinnamon, powdered ginger, and fresh ginger.  Split between two 9" pans, and bake approximately 32 minutes, or time directed by package directions.
2. In a lidded container combine yogurt, vanilla, and powdered sugar.  Stir well, and refrigerate at least 30 minutes.
3. Mix pomegranate molasses and apricot preserves in a small bowl, set aside.
4. When cake is finished baking, remove from the pan and cool on a wire rack.  Using a long knife, level the top of the cake, by slicing horizontally.  Fill with the fruit mix, and stack the two cakes.  
5. Starting at the center, pour on and spread out the yogurt glaze, allowing it to drip over the edges.  Drizzle with pomegranate molasses for a final touch :)
6. Refrigerate, and serve within a few hours- the yogurt quickly penetrates the cake.

Notes:

• The **ed ingredients are what was called for on MY cake mix box- use whatever your cake mix calls for.
• Pomegranate molasses can be found at most international markets, and many supermarkets stock it in the international section.  If you're one of those people that hates buying an ingredient just for ONE recipe, don't fear.  Pomegranate molasses is wonderful on vanilla ice cream, mixed into plain applesauce, or I can personally eat it by the spoonful....
• Fresh ginger can be stored in the freezer- leave it in root form and simply toss it in a ziplock bag.  When you're ready to use it, peel it with a paring knife and grate away.  (On the contrary if you are using room temperature ginger, peel it with a spoon- just try it!)

Yields 12 servings

Turkish Chicken Kebab

Turkish Lamb Kebab, Chicken Kebab, Pilaf, and Red Lentil Soup

Marinating the chicken in yogurt makes for a wonderfully tender texture, and the traditional Turkish spices are absolutely delicious.  Serve with Turkish Rice Pilaf.

• 1/2 cup plain yogurt
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (or less according to taste)
• 1 garlic clove, smashed with salt 
• 1 tsp pomegranate molasses*
• 2 Tbsp olive oil
• ~1 lb boneless, skinless chicken breasts, cubed (approx 2 large breasts)

1.  In a container with a lid, combine yogurt, cumin, paprika, cayenne pepper, garlic, pomegranate molasses, and olive oil.  Mix well and add the chicken, ensuring to coat thoroughly.  Marinate overnight, or at least 8 hours.
2. Preheat your BBQ or a grill pan on the stove.  Thread the chicken cubes onto 4-6 skewers, then grill 7-8 minutes, or until juices run clear.

Notes:

• Pomegranate molasses can be found at many groceries in the international isle, usually near Lebanese or Mediterranean ingredients.  Specialty international markets often have it also.  If it is unavailable lemon juice can be added in place- it provides a similar acidity.

Yields 2-4 servings