Yogurt Marinated Chicken Skewers with Tzatziki

"The beautiful Spring came, and when nature resumes her loveliness, the human soul is apt to revive also." Harriet Ann Jacobs. Of the four seasons, spring had long been my least favorite. Yet over the last several years, I have developed a deeper appreciation and fondness for nature's rebirth and renewal. Beyond having color restored to the landscape, spring's return symbolically reminds us we have another chance to renew those friendships we have allowed to go dormant, to resurrect those lists of resolutions we have made over the years, and to recommit to making time for what reenergizes us physically, emotionally, and spiritually. Spring truly is the season of perennial second chances.

While going through the stacks of food magazines I have acquired over the years, I recently spent time revisiting the dog-earred pages of recipes I never got around to making. Maybe it was a brief conversation about food with someone who had recently been to the Middle East or maybe I am always drawn to recipes made with interesting spices responsible for gravitating me toward one of the famed Istanbul chef Musa Dagdeviren recipes shared in a July (2009) edition of Bon Appetit. If I ever needed a legitimate reason to rationalize my magazine saving (aka hoarding) tendencies, especially in this day and age, Musa's recipe for Yogurt-Marinated Chicken Kebobs with Aleppo Pepper would qualify. 

It has been quite awhile since any of the recipes posted to the blog were worthy of being placed on my highly selective 'last meal' list. That hiatus ends today. One bite of this Yogurt Marinated Chicken Skewers with Tzatziki had me seriously wondering if I died and gone to (wishful thinking) heaven.

Seriously, this may be the best grilled chicken dish ever! As much as I have been reluctant to serve the same dish to family and friends over and over again, this Yogurt Marinated Chicken Skewers with Tzatziki just might be the exception. The grilled spiced marinated chicken served with a cool Tzatkiki sauce (along with warm, grilled Naan) will transport your palate to a culinary world you may have never experienced. And one you probably will never want to leave.

One of the many beauties of this recipe is that everything can be prepared the morning or day before you are ready to serve it. And actually, marinating the chicken longer than three hours in a mixture of (full-fat) yogurt, Aleppo pepper, garlic, lemon, salt, pepper, red wine vinegar, tomato paste and extra-virgin olive oil further deepens its flavor.

Miss Bossy Pants, my alter ego, says 'for optimal flavor and moistness use full-fat yogurt (Fage Total) in your marinade and only skinless, boneless chicken thighs'. Miss People Pleaser, another alter ego, completely agrees with Miss Bossy Pants' recommendations. There is more than enough marinade for at least 2 1/2 pounds, if not 2 3/4 pounds, of chicken instead of the original 2 1/4 pounds recommendation in Musa's original recipe as once the chicken is marinated it is discarded. Being someone who skews to 'the more garlic the better', I used 8 cloves of garlic. If you don't live at that end of the garlic continuum, use 6 (large) cloves.

While the chicken is marinating, you can make the Tzatziki. There are many versions of Tzatziki recipes out there, but not surprisingly, Ina's seems to be best.

For the thickest, creamiest Tzatziki Sauce use an English (seedless) cucumber and yes, the full-fat yogurt (Fage Total). The cucumber can either be coarsely grated on a box grater or in a food processor (but why make more of a mess when you don't have to). Whichever option you choose, as much of the grated cucumber's moisture needs to be squeezed out (a paper towel or cheesecloth works) or the sauce will end up being too watery. And again, the longer it marinades the better the flavor.

Don't forget to soak the wooden skewers in water for at least 30 minutes before you skewer on pieces of chicken (I put 3 three pieces on each one) or they may catch fire on the grill.

The chicken skewers cook for 12-16 minutes on a medium-hot grill (turning frequently to ensure they cook evenly).

The flavors of the spices along with the char of the moist marinated grilled chicken thighs pair perfectly with the creamy, dilled Tzatziki Sauce. This is a chicken destined to awakened your senses in the best of ways. Served with a Curried Israeli Couscous Salad and/or roasted spiced carrots (recipe coming soon) along with plenty of grilled Naan, this Yogurt Marinated Chicken Skewers with Tzatziki is an absolutely perfect, beyond deliciousness, almost effortless, mouth-watering, last-meal worthy meal for entertaining family and friends. It doesn't get any easier or better than that. Happy Spring, happy renewal!

Recipe
Yogurt Marinated Chicken Skewers with Tzatziki (slight adaptions to the Yogurt-Marinated Chicken Kebabs with Aleppo Pepper recipe shared in Bon Appetit (July 2009) and to Ina Garten's Tzatziki recipe)

Ingredients
Chicken
1 1/2 Tablespoons Aleppo Pepper plus 1 Tablespoon warm water*
8 ounces whole-milk (full-fat) plain Greek yogurt (highly recommend Fage Total)
3 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon black pepper
6-8 garlic cloves, peeled and smashed (I like garlic, so I went with 8 cloves)
1 lemon, thinly sliced into rounds 
2 1/4 to 2 3/4 pounds skinless, boneless chicken thighs (or a combination of chicken thighs and/or chicken breasts) cut into 1 1/4" strips (depending on how much chicken used, yield will be 10-12 skewers)

For serving: 
1 lemon cut into wedges
Naan or soft pita bread 

*Note: Instead of the Aleppo pepper you can use 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika combined with 2 Tablespoons warm water.

Tzatziki
14 ounces whole-milk (full-fat) plain Greek yogurt (highly recommend Fage Total)
1 large English cucumber, unpeeled 
1/4 cup sour cream
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon white balsamic vinegar or white wine vinegar
2 Tablespoons minced fresh dill
1 1/2 teaspoons minced garlic (from 3-4 garlic cloves)
2 teaspoons kosher salt
1/2 teaspoon black pepper

Directions
Chicken
1. In a large bowl, add Aleppo pepper and water. Stir and let stand until thick paste forms (approximately 5 minutes).
2. Add yogurt, olive oil, red wine vinegar, tomato paste, kosher salt, and black pepper. Stir to combine and whisk to blend.
3. Stir in garlic and lemon slices.
4. Mix in chicken. Cover and chill at least 3 hours (or up to overnight).
5. Prepare barbecue (medium-high heat).
6. Thread 3 pieces of chicken on skewers (if using wooden skewers soak in water at least 1 hour before assembly in order to prevent them from catching fire on the grill). Discard marinade.
7. Sprinkle skewers with kosher salt, pepper, and Hungarian paprika (or additional Aleppo pepper).
8. Grill chicken skewers until golden brown and cooked through, turning skewers occasionally (approximately 12-16 minutes). 
9. Transfer to a platter, surround with lemon wedges.
10. Serve with warmed naan (or pita bread) and tzatziki.

Tzatziki
1. Place yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and pepper in a medium bowl. Stir to combine.
2. On a box grater coarsely grate the cucumber. Put grated cucumber in a cheesecloth or paper towel to squeeze out as much liquid as possible. Add to yogurt mixture.
3. Cover and chill at least 2 hours (or overnight).

Spring images from Tohono Chul Park, a Botanical Garden in Tucson, Arizona.

Baked Praline French Toast Casserole

"A mind that is stretched by a new experience can never go back to its' old dimension." Oliver Wendall Holmes, Jr. My bucket list remains in a constant state of revision with more things being added rather than being removed from it. Recently one of those significant 'must visit' places was finally checked off of my ever-changing, organic bucket list. Finally all my vicarious trips to the South Rim of the Grand Canyon came to their timely end. Needless to say they paled in comparison to staying in and witnessing the canyon's incredible beauty close-up and firsthand. With access to the rim's hiking trails just a short walk from our lodge, we spent from sun up to sun down walking the trails in the canyon. As the sun rose and set, we were mesmerized by canyon's vistas as they transformed into breathtaking works of nature's art. Neither my imagination nor the iconic images legendary photographer Ansel Adams shared with the world truly captured the majestic beauty and aura of what should be one of the seven wonders of the world.

On the drive from the Grand Canyon to the home of friends inTucson we stopped in Sedona. Although technically removed from the bucket list many years ago, the striking red stone formations and the intensely spiritual aura of Sedona puts it on my list of those 'worthy of multiple return visits' places. In other words, once is not enough. Signs of spring's return along with the panoramic views of the scenic red rocks had me wishing we had more time to spend in this magical paradise. With my head spinning and heart racing from the time spent in the Grand Canyon and Sedona, being on sensory overload never felt so good.

And after spending several days with close friends in Tucson (along with a road trip to Bisbee and Tombstone) on this relatively short-lived vacation, it was time to return to life in the midwest. Thankfully Mother Nature helped to ease this transition by gracing us with several days of spectacular cloud filled blue skies. Not that they compared to those Arizona skies, but something was better than nothing.

Not only does my bucket list contain places to go and experiences to have, there are, what else, foods to eat and dishes to make (for the first time as well as again and again). For awhile now I have been wanting the Baked Praline French Toast Casserole to make a repeat appearance at the breakfast table. The perfect opportunity (to be the perfect aunt) came when my niece stayed over for a couple of days during her spring break last week.

This is one of those casseroles you partially assemble the night before. Making it one of those perfect for entertaining kinds of dishes.

The inspiration recipe called for using a sixteen ounce loaf of french bread. However, you could also make it with challah or brioche. Having made this casserole using all of these breads before, trust me when I say you will not go wrong with whichever bread you choose.

One inch thick slices of bread are quickly dipped into an egg-milk mixture and arranged in overlapping slices in a buttered casserole dish. Any remaining liquid is poured evenly over the bread. The important take away here is that you want the bread fully coated before covering the dish and refrigerating overnight. Note: You can also first arrange the bread slices in the dish and then pour over the egg mixture, spooning it between each of the slices and ever so lightly pressing down on the bread so it briefly submerges into the liquid. Either option works.

The praline topping is assembled and put onto the casserole right before baking. However, you can make it the night before, covering the bowl with plastic and refrigerating. While this makes the final assembly much easier, remember to take the butter-brown sugar-pecan mixture out of the refrigerator at least 30 minutes before spooning over the casserole. Don't forget: Toast your pecans before chopping them.

The Baked Praline French Toast Casserole bakes in a preheated 350 degree oven for 40 minutes or until the bread has puffed and the top is a medium golden brown.

If there was ever a breakfast casserole to cause your heart to race and head to spin, this Baked Praline French Toast Casserole would be the ONE! When soaked overnight and baked the next day, the bread takes on a custard like (almost bread pudding like) texture while the crunchy praline topping sends your taste buds into a state of pure bliss. And who doesn't want to serve a wickedly delicious, indulgent, memorable, easy to make breakfast (or brunch) to their family and/or friends?

To add to the casserole's decadence, serve with pure maple syrup or honey. Once you taste this Baked Praline French Toast Casserole, you may never look at ordinary french toast the same again. Not even if its' topped with freshly whipped cream and strawberries. This casserole will forever (for the better) change your french toast taste buds. So if there was ever a breakfast/brunch dish to move to the top of your food bucket list or one to send your heart racing and head spinning, this would be the one.

Recipe
Baked Praline French Toast Casserole (slight adaption to Baked French Toast Casserole shared in Marcia Adams' Heirloom Recipes cookbook)
Serves 7 generously but up to 10 if serving in a buffet

Ingredients
Casserole
1 loaf (16 ounces) french bread, challah, or brioche (day old if possible)
8 large eggs
2 cups half and half
1 cup whole milk
2 Tablespoons granulated sugar
2 teaspoons vanilla
1/2 to 1 teaspoon cinnamon (I used 3/4 teaspoon of cinnamon)
1/4 teaspoon Kosher salt

Praline Topping
1 cup unsalted butter, room temperature
1 cup light brown sugar, firmly packed
1 1/4 cups toasted, then chopped pecan halves
2 Tablespoons light corn syrup
1 teaspoon cinnamon
Pinch of kosher salt

Optional but highly recommended: Maple syrup or honey for serving

Directions
1. Generously butter a 9"x13" (or equivalent) casserole dish. Set aside.
2. Slice bread into 1 inch thick slices. Set aside.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and kosher salt. Mix until well combined (no yellow egg streaks).
4. Dip each slice of bread into egg mixture and begin to line the prepared casserole dish in overlapping slices. Pour remaining egg mixture evenly over the bread slices. Cover dish tightly with plastic wrap and refrigerate overnight.
5. To make praline topping, mix the butter, brown sugar, chopped pecans, corn syrup and cinnamon in a medium bowl until well blended. Note: If making night before baking the casserole, cover and refrigerate overnight.
6. Preheat oven to 350 degrees (F).
7. Place casserole on large baking sheet.
8. Spread or drop spoonfuls of the praline topping evenly over the bread.
9. Bake for 40 minutes or until the casserole is puffed and medium golden brown. Remove from the oven and serve with maple syrup or honey.
Note: Serves 7 generously and 10 adequately.

Sunrise in the South Rim of the Grand Canyon at Maricopa Point.

 Nearing sunset at Yavapai Point on the South Rim of the Grand Canyon.

Desert View Watchtower, designed by American architect Mary Colter (1932), on the south rim of the Grand Canyon.

Creamy Cornbread Casserole

By next year at this time most of us will still be able to remember who won the Oscar for best actress and best actor. However, the names of the Oscar winning best supporting actress and/or best supporting actor may be permanently stuck to the tips of some of our tongues. Similarly we have great powers of recall when it comes to remembering the main course of a meal, but a sketchier, more selective memory for the sides served. When someone asks us to describe a holiday, birthday, or other celebratory meal, we often lead with the main course. Most restaurants list the available sides in some obscure place on the menu, often in a smaller font. Just as a movie becomes more compelling with a great support cast, a meal feels complete with sides, particularly the 'we want second helpings' kind.

This Creamy Cornbread Casserole, part cornbread and part custard in texture, it is everything a corn pudding was meant to be. As the perfect accompaniment to grilled or roasted poultry, grilled steaks, and even a bowl of hearty chili, it is a side dish having a 'must have a second helping' quality.

For those of you having an aversion to making any casserole with canned corn, you may be tempted to say 'thanks but no thanks'. While I can appreciate the strong desire to cook only with fresh ingredients (I too have my 'fresh is best' moments), this Creamy Cornbread Casserole may cause your canned food paradigm to shift. 

Added to the can of creamed corn and whole kernel corn (undrained), are two eggs, sour cream, melted butter, heavy cream, and freshly grated cheddar cheese. 

For this casserole I used Kerrygold's 12 month aged cheddar (white) as it brought just the right amount of cheesiness. If for some reason you can't find it, buy a really good one year old white cheddar. You don't need to buy a 2 or 3 year old aged cheddar for this casserole, but you do need to buy some really good parmigiano-reggiano to give it a slight nuttiness. More on that in a bit.

Making up the dry ingredient portion of the casserole is all-purpose flour, kosher salt, sugar, baking powder, and cornmeal. I used Bob's Red Mill medium grind stone ground cornmeal.

The assembly of the casserole is as simple as blending the wet and dry ingredients together.

The entire mixture is poured into a butter casserole pan, topped with an additional 1/4 cup of grated cheddar and 1/4 cup of freshly grated parmigiano-reggiano cheese. Considering all of the controversy surrounding pre-grated, pre-packaged parmesan cheeses going on, why risk sprinkling wood chips onto this casserole? Besides, there is a world of flavor difference between freshly grated parmigiano-reggiano cheese and any bag or boxed pre-grated cheese.

The Cream Cornbread Casserole bakes in a preheated 350 degree (F) oven for 35-40 minutes or until the top is golden brown. The center of the casserole will have some movement or wiggle in the center, however, after resting for 15-20 minutes before serving, it all comes together perfectly. 

Having made other corn pudding recipes in the past, I have to say I think the recipe for this Creamy Cornbread Casserole is now my favorite. If there were ever a side dish worthy of having a starring role on your dinner table, this would be it. Unlike some of the other side dishes you have brought to your dinner table, this will definitely be one of those falling into the unforgettable ones category.

Recipe
Creamy Cornbread Casserole (slight adaptation to Colorado Chef John Broening's Creamy Cornbread Casserole recipe)

Ingredients
1/2 cup all-purpose flour
3/4 cup medium grind, stone ground corn meal (Recommend Bob's Red Mill Stone Ground Cornmeal)
4 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter, melted, cooled slightly
1 can (15.25 ounces) whole kernel sweet corn with liquid (do not drain)
1 can (14.75 ounces) creamed corn
3/4 cup sour cream
1/2 cup heavy cream
2 large eggs
1 1/2 generous cups (7 ounces) shredded aged cheddar cheese, divided (Recommend Kerrygold's 12 month old Aged Cheddar Cheese)
1/4 cup finely grated Parmigiano-Reggiano cheese

Directions
1. Preheat oven to 350 degrees (F). Butter a 11"x7" casserole dish and set aside.
2. In a large bowl, combine butter, whole kernel sweet corn with liquid, creamed corn, sour cream, heavy cream, eggs and 1 1/4 cups grated cheese until blended. Set aside.
3. In a medium sized bowl, combine all-purpose flour, cornmeal, sugar, baking powder and salt. Whisk until blended.
4. Add dry ingredients to wet ingredients and mix to blend.
5. Pour mixture into prepared casserole dish.
6. Sprinkle remaining 1/4 plus grated cheddar cheese. Top with finely grated Parmigiano-Reggiano cheese.
7. Bake 35-40 minutes or until top is golden. Note: There will still be some slight movement in the center of the casserole. 
8. Remove from oven. Allow to sit at least 15-20 minutes before serving. Serve warm or at room temperature.

Whole Roasted Cauliflower with Whipped Cheese

If you asked me if I wanted to spend a Saturday night going out to eat a restaurant or spend most of the day preparing a four-course dinner for family and/or friends, more often than not I would choose the later. Even though deciding what to make is equally as difficult as choosing off the menu from one of my favorite restaurants. I have more creature of habit tendencies when dining out than I do when planning a dinner party. So invariably I spend almost about as much time planning what to make as I do actually making it (this is a slight, but only a slight exaggeration). Depending on who is coming to dinner, I may or may not take the risk of making something for the 'first' time (after all these years my culinary ego still has its' fragile moments). In spite of or maybe because of a lifelong competitive relationship with my younger sister, I almost always make something new. And this past Saturday night the Whole Roasted Cauliflower with Whipped Cheese would make its' debut on my dinner table.

Since the New Orleans Domenica chef Alon Shaya shared this recipe in Bon Appetit a couple of years ago, it consistently received rave reviews by everyone who made it and/or blogged about it. Quite possibly responsible for putting cauliflower back in the limelight as 'the' vegetable du jour as well as one being the key ingredient in everything from pizza crust to risotto.

Everything on this past Saturday night's dinner menu were things I had never served to my sister and brother-in-law before. However, with the exception of the Whole Roasted Cauliflower with Whipped Cheese, everything else was tried and true (at least once or twice before). 

When choosing a cauliflower, choose the whitest one you can find as well as one with most green leaves. Even though you will be ultimately be removing the green leaves, they are indicators your head of cauliflower has been better protected and thus, fresher. This at its' peak winter vegetable has been around since 600 BC (talk about having longevity), but remains available year round. 

You don't want to necessarily choose the largest head of cauliflower. If it is 'too' big, it will not fully submerge when it first simmered in a large, deep pot filled with dry white wine, extra-virgin olive oil, fresh lemon juice, kosher salt, unsalted butter, Aleppo pepper, sugar, bay leaves, and water. Without the basket insert, my All-Clad pasta pot was the perfectly sized pot.

After the dry white wine, extra-virgin olive oil, fresh lemon juice, kosher salt, unsalted butter, Aleppo pepper, sugar, bay leaves, and water comes to a boil, the head of cauliflower (trimmed of its' green leaves) goes in (top side down or stem side up) and the heat is reduced to a simmer. Turning the cauliflower at least twice, it becomes knife tender in 15-20 minutes. If anything, err on the side of slightly versus overly tender. Using either slotted spoons or a large mesh spider the cauliflower is removed from the pot and placed on a large, rimmed baking sheet to drain. Note: If not roasting immediately, the simmered cauliflower can be kept at room temperature for a couple of hours.

In a preheated 475 degree (F) oven, the cauliflower is then roasted for 30-40 minutes or until browned all over. Note: Rotate the baking sheet halfway through the roasting process. After transferring the roasted cauliflower to a serving dish, drizzle lightly with extra-virgin olive oil and sprinkle with sea salt.

This may be the most dramatic, visually striking, jaw-dropping head of cauliflower presentation to ever grace your dinner table. And the sheer beauty of this roasted cauliflower is merely a prelude to what your palate will be experiencing. Prepare to have your senses go into sensory overload, in the best of ways of course.

On its' own this Whole Roasted Cauliflower is incredibly delicious. Served with the Whipped Cheeses it is elevated to a new level of deliciousness insanity. The combination of flavors of the roasted cauliflower and slightly tangy whipped cheese may be unlike anything you have ever experienced. Goat cheese, feta cheese (buy fresh if you can), cream cheese, whipping cream, extra-virgin olive oil, and some sea salt are simply blended together in a food processor. Note: You can make the Whipped Cheese early in the day or the day before, keeping covered and chilled in the refrigerator.

If food can be art, then this Whole Roasted Cauliflower with Whipped Cheese should be put in a place of honor in the National Gallery. It is almost too beautiful to eat, but eat it you must.

Anyone who claims not to be a fan of cauliflower (and we all know those individuals known to be quickly dismissive about things they don't like) will be converted after one taste. The meat and potato lovers in your family will be transformed into meat and cauliflower lovers. 

As it turned out the Whole Roasted Cauliflower was a perfect compliment to the Porchetta-Style Pork Roast. Roasted asparagus and a salad of fresh green peas, apples, Maytag Blue Cheese, and mixed greens tossed in a lemon vinaigrette, and the Swedish Gooey Chocolate Cake with freshly whipped cream helped to create a memorable meal. One having me wondering if I should rethink my view of not making the same company dinner again and again. 

There are innumerable benefits to spending time sharing a great meal with the people in your life you really like, you love, or you enjoy. Having your sister and brother-in-law bring a bottle of Von Strasser Reserve (2006) for dinner might not be at the top of that list, but its' definitely one of those benefits making a home cooked meal feel like dinner in a five star restaurant. Except nothing is more intimate than having dinner at your own dining room table or having dessert by a warm, roaring fire on chilly winter night. 

Recipe
Whole Roasted Cauliflower with Whipped Cheese (an ever so slight adaptation to Domenica chef Alon Shaya's Whole Roasted Cauliflower with Whipped Goat Cheese recipe, as shared in Bon Appetit May 2013)

Ingredients

Whipped Cheese
4 ounces fresh goat cheese
3 ounces fresh feta
3 ounces of cream cheese, softened
1/3 cup heavy cream 
2 Tablespoons extra-virgin olive oil 
Sea salt

Roasted Cauliflower
1 head of white cauliflower, leaves removed
2 1/2 cups dry white wine (recommend a Pinot Grigio)
1/3 cup extra-virgin olive oil
1/4 cup kosher salt
3 Tablespoons fresh lemon juice
1 Tablespoon Aleppo pepper (or crushed red pepper flakes)
1 Tablespoon granulated sugar
2 bay leaves
8 cups water

Extra virgin olive oil for serving
Coarse sea salt

Directions
Whipped Cheese
1. Blend goat cheese, feta cheese, cream cheese, heavy cream, and two Tablespoons of extra-virgin olive oil in a food processor until smooth.
2. Season with sea salt.
3. Transfer mixture to a serving bowl. Cover and refrigerate until ready to serve.
Note: Whipped Cheese can be made one day ahead. Cover and chill in the refrigerator.

Roasted Cauliflower
1. Preheat oven to 475 degrees (F).
2. In a deep pot, bring wine, olive oil, kosher salt, lemon juice, butter, Aleppo pepper, sugar, bay leaves, and 8 cups of water to a boil.
3. Add trimmed cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into the center (approximately 15-20 minutes). Note: Begin by placing the cauliflower stem side up.
4. Using a large mesh spider, transfer cauliflower to a rimmed baking sheet. Allow to drain. Note: If not roasting the cauliflower immediately, keep at room temperature.
5. Place cauliflower in oven, rotating the baking sheet halfway through, until brown all over. Approximately 30-40 minutes.
5. Transfer cauliflower to serving dish. Drizzle with extra-virgin olive oil and lightly sprinkle with sea salt. Serve with the Whipped Cheese.