Kyle’s Kitchen
Iwas talking to my brother the other day and he said peach season in Fredericksburg starts at the end of May. Luckily I ran across this recipe for a fruit salad just in time.
Blueberry Peach Feta Salad
12 oz fresh blueberries 2 ripe peaches, peeled and diced 2 small Persian cucumbers, sliced 1/4” thick 1/2 cup crumbled feta cheese 3 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp honey 1 tbsp olive oil 1 tbsp chopped fresh basil Kosher salt and black pepper, to taste In a large salad bowl, combine the blueberries, diced peaches, sliced cucumbers, and crumbled feta.
In a mason jar with a lid, add the lemon juice, Dijon mustard, honey, olive oil, and chopped basil. Add a pinch of kosher salt and a few turns of black pepper. Screw the lid on and shake the dressing until well combined.
Pour the prepared dressing over the salad and gently mix to coat. Taste and adjust the seasoning if needed.
Serve the salad immediately, garnished with extra basil leaves if desired.
Alternatively, cover and refrigerate until you are ready to serve it. -kwc Some grilled chicken sounds good to me with this nice spring weather we’ve been having. Here is a Greek marinade that you can use for the grill or bake in the oven.
Greek Chicken Marinade
4 large garlic cloves, minced 2 tsp dried oregano 1 tsp sweet paprika 1 tsp fresh thyme leaves 2 tbsp finely chopped flat leaf parsley leaves and tender stems 1/3 cup extra virgin olive oil 1 lemon, zested and juiced Kosher salt Black pepper 1-1/2 to 2 pounds chicken (thighs, legs, breast, or any cut you’d like) Make the marinade. In a large mixing bowl, combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each). Whisk until well combined. Taste and adjust the salt and pepper to your liking (Remember: if you don’t plan to add salt and pepper directly to the chicken, then you want to make sure the marinade has enough flavor.)
Add the chicken to the marinade. Use a pair of tongs to toss the chicken so it is well coated, then cover and refrigerate for 2 to 8 hours (or if you’re using chicken thighs, overnight is fine.) Cook the chicken as you’d like–see below for grilled or baked Greek chicken.
For Grilled Chicken:
Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.
Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 to 10 minutes before serving (this will bring up the meat to 165°F as recommended.)
For Baked Chicken:
Get ready. Preheat the oven to 400°F. If you’re working with chicken breasts, I like to make them into cutlets first so they cook faster and more evenly. To do so, slice them in half along the equator, starting at the thicker side. You can keep the pieces and breasts whole, you’ll just need to add an additional 10 to 15 minutes of cooking time to bring them up to 160°F.
Bake the chicken. Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.
Finish. Remove the foil (save for later) and bake until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).
Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.
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