Chicken Souvlaki and Italy

I can’t remember if I’ve mentioned this before but I’m on a couple of email lists via the magazine website Real Simple. My favorites so far have been the recipes but it’s rare for me not to click through the emails now. They’ve done a good enough job with interesting (and relevant) content that it’s one of the only email newsletters I recommend.

The recipe email I got today was for Chicken Souvlaki. I don’t plan my meals a week at a time. It’s not that I’m a picky eater but sometimes you get a taste for something and then whatever you’d already planned doesn’t sound very good. Et cetera. What I do is stock staples regularly: chicken, ground beef, onions, potatoes, cilantro, parsley, lemons. I use coupons and sale papers, and keep an eye out for deals on additional things (crescent rolls in a can, boxed couscous, rice, yadda yadda). What that means is when I get an email like the Chicken Souvlaki one today, I can make a quick (and inexpensive) trip to the grocery to grab what I maybe don’t have on hand and then get cooking.

I first had souvlaki in Greece, on spring break during my semester in Italy. Martha Boomer and I sat in a tiny restaurant in the sun, only a couple of other people in the place, and I ate the most amazing Greek salad and souvlaki EVER. I’ve tried recreating it a dozen times but there must be something in the way they cooked the pork or how long they marinated it or something. While I’ve come CLOSE I’ve never managed to duplicate it.

This recipe was phenomenal. It used mostly things I had on hand – the only thing I was missing was dill so I didn’t bother running to the store. I substituted a pinch of dried cilantro and 1/4 teaspoon of lemon juice. I also used Greek yogurt rather than just plain yogurt. Not perfect tzadziki sauce but pretty darn good. Because we live at high altitude, our cooking time is a little different. I browned the chicken well on both sides, pulled it out of the pan and cut it into much smaller pieces, and then returned it to the pan with the lid on. It turned out perfectly. I also didn’t put olives in the tomato salad as neither Husband nor I are huge olive fans.

The chicken had GREAT flavor and my half-assed tzadziki is a keeper. Because there’s just two of us, we have extra tomato salad and tzadziki so I’ll make more chicken on Friday so Husband can eat the leftovers for dinner.

Speaking of Italy, I spent some time this afternoon framing photos of the area where I spent that semester overseas. I also had some great pics of Rome and Venice that I’m in the process of printing for the dining room.

Tomorrow is another day off so I’m going to pack up some cookies and (hopefully) finish with the pictures. My hard drive cover arrived today, too, so that means Dead Toshiba Surgery!