Tag Archives: yogurt

Grilling Season is Nearing Its End

Hello friends, family and fans! I’ve missed you. Hope you all had a great summer! And hope you all were able to get away from your lives at least a little bit with some sort of vacation 🙂

Sorry for my absence…I took an impromptu summer sabbatical from sitting on my computer. I needed to attempt to recharge my batteries whenever possible after work, getting another kitten and the awful heat of summer. Did I want to sit in front of a computer? Not so much.

So, as I sat here recuperating from the weekend, watching Julie & Julia (how appropriate), having multiple things cooking in the kitchen for the week, and looking out at a gloomy, rainy day, I felt it was time to start back up again.

In honor of the end of summer as most of us know it, I wanted to give you an amazing grilling recipe to finish off the season. I made these awhile back for some guests and they were DELISH.

What is it? Chicken and apricot skewers from my Cooking For Friends Williams-Sonoma cookbook.

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(You can see why you should soak your skewers for at least an hour… :))

The chicken is marinated in a yogurt and spices to tenderize the chicken. The result? Heaven. This recipe is especially good if you get sick of chicken from time to time (like me). It gives it a distinct and unique flavor that is to die for.

And throwing fruit on the skewer to grill? Amazing. Grilled stone fruit (think plums, apricots, peaches, etc) and pineapple is a fantastic side dish or dessert option for the summer.

Without further ado, here’s how to say adieu to the grill in a new and delicious way 🙂

Grilled Chicken Skewers with Apricots
(Serves 4-6)

3 boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 c. plain, nonfat Greek yogurt
1 tbsp. ground coriander
1 clove garlic, minced
1/2 tsp. cumin, cayenne, and turmeric
4 apricots, cut into 1 inch chunks
1/2 lemon
Olive oil
Salt and pepper

In a bowl, stir together yogurt, coriander, garlic, turmeric, cumin, cayenne, and salt and pepper to taste. Add in cubed chicken. Refrigerate for at least 6 hours or overnight. Put aside your apricots until you’re ready to use them (you can definitely chop them up in advance!).

When you’re ready to grill, soak your skewers (if you’re using wooden ones – I had 10″ inch ones) for at least an hour. Toss your apricot chunks in a tablespoon of olive oil. Thread about 4 chicken cubes and 3 apricot chunks onto each skewer, alternating each.

Place onto a hot grill or grill pan, brushed with olive oil. Cook for 4-5 minutes per side, until nicely charred.

To serve, put on a platter and squeeze a little bit of lemon over the top. Enjoy!

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Healthy Dessert You Can Eat All Day Long!

This delicious dessert is what I served to our parents on Saturday night. I am so excited to share this with you that I’m skipping right past dinner and garlic bread – for now.

It’s really tasty and not too sweet or heavy. You can slice it any size you want. It’s also GREAT for breakfast the next morning or as a snack.

It could possibly be one of my favorite desserts mostly because it is so versatile. With brown sugar cinnamon whipped cream on top, it gives it a little extra kick and complements the cake really nicely.

The original recipe called for olive oil, which I replaced with applesauce to make it healthier. Same with adding in some whole wheat flour for the all purpose flour; non-fat Greek yogurt for whole fat yogurt.

And yes, I took lots of pictures. I’m really working on getting the lighting and stuff right. So, humor me!


Apple Yogurt Cake with Brown Sugar Cinnamon Whipped Cream
Adapted from The Kitchn
(Serves 16…ish)

Apple Yogurt Cake:

1 ½ c. non-fat plain Greek yogurt
2/3 c. applesauce
1 lemon, juiced
1 c. sugar
3 large eggs
1 ½ tsp. vanilla extract
3 average sized Granny Smith apples (about 3 ½ – 4 c. apples)
1 ½ c. all-purpose flour
1 c. whole wheat flour
2 ½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
2 ½ tsps. cinnamon
½ c. brown sugar
2 tbsp. butter (or whatever kind you use), softened

Brown Sugar Cinnamon Whipped Cream
(Makes about 2 cups of whipped cream)

1 c. heavy cream
2 tbsp. brown sugar
½ tsp. cinnamon

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan.

Stir together the yogurt, applesauce, lemon juice, sugar, eggs, and vanilla in a large bowl.

Peel the apples and chop into chunks about 1/2-inch across (about 3 ½ to 4 cups of apple). Add into the liquid ingredients.

Combine the flours, baking powder, baking soda, ½ tsp. cinnamon and salt in a separate bowl and stir until combined.

Slowly add the dry ingredients into the wet, stirring only until combined.

In another bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.

Pour half of the batter into the cake pan. In small lumps, sprinkle half of the cinnamon-brown sugar mixture onto the batter. Pour the rest of the batter on top, and repeat sprinkling with the rest of the cinnamon-sugar mixture. It should look something like this for both layers of sprinkling:

Bake for 40-45 minutes, until a toothpick comes out clean. It depends on your oven. The original recipe said 45-55 minutes. Mine was way done without being overdone at 40 minutes. If the top starts to brown too much and the cake isn’t finished, cover with foil for the remainder of the baking.

While the cake is cooling, prepare the whipped cream. In a bowl, beat the 1 cup of cream until it starts to thicken. Add in the sugar and cinnamon. Beat until stiff peaks form. If you want it more sugary or cinnamony (yes it’s a word, Word didn’t say it needed to be spell checked! 🙂 ), add more! You can make it a few hours in advance without the cream separating.

Allow to cool for about 20 minutes before serving. Serve warm or at room temperature with a dollup of whipped cream and a sprinkle of cinnamon.

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