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Tag Archives: greek yogurt

OVEN FRIED CHICKEN

03 Thursday Dec 2015

Posted by Ceri Wilkin in Chicken, Recipes

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Tags

chicken thighs, delicious, easy, family, fried, greek yogurt, healthy, kids, marinade

My Son had asked me several times to make Fried Chicken for dinner, but the thought of filling a pan with oil and then having to dispose of the used grease was less than appealing to me. When I came across this recipe that yields moist, crispy, delicious, Fried Chicken-like results without the hot oil and mess, I was thrilled, and so were my kids.

OVEN FRIED CHICKEN

oven fried chicken

1 cup Greek yogurt

1 tablespoon Dijon mustard

2 garlic cloves, minced

1 tablespoon salt, divided

1 teaspoon freshly ground black pepper

6 boneless, skinless chicken thighs

1/2 cup flour

2 teaspoon sweet paprika

1 teaspoon dried thyme

1 teaspoon baking powder

Whisk together yogurt, mustard, garlic, 2 teaspoons of salt and 1/2 teaspoon pepper. Add chicken pieces and turn to coat in marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.

Heat oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray.

Place flour, paprika, thyme, baking powder, remaining 1 teaspoon of salt and 1/2 teaspoon black pepper in a large plastic bag. Remove chicken from marinade and place in flour mixture. Shake to coat and place on prepared baking sheet. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

Bake chicken until golden brown and a thermometer reads 160F, about 25 to 30 minutes.

Enjoy!

Recipe adapted from Sams Club Health and Wellness, January/February 2014

www.samsclub.com/sams/pagedetails/content.jsp?…recipes

KEY LIME PIE and CHOCOLATE CREAM PIE and BANANA CREAM PIE

08 Monday Jun 2015

Posted by Ceri Wilkin in Pies, Recipes

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Tags

Dessert, family, favorites, greek yogurt, sweet

My daughter loves pie. Occasionally she will randomly articulate the word, will ask almost anyone she encounters if they like pie, uses it as a secret code between her and her friends, and requests we eat it at every available opportunity.

She hasn’t found a flavor she doesn’t adore (except maybe apple), and her favorite usually happens to be whichever one she has eaten most recently. She delights in the filling, but not always the crust. Here are three I have made recently for our family.

KEY LIME PIE

key lime pie

CRUST

1 cup graham cracker crumbs

1 tablespoon brown sugar

1/8 teaspoon salt

2 ounces white chocolate, grated

3 tablespoons butter, melted and cooled

2 tablespoons canola oil

FILLING

1/2 cup plain Greek yogurt

1/2 cup fresh Key lime juice

1/2 teaspoon grated lime rind

3 egg yolks

1 (14-ounce) can sweetened condensed milk

Heat oven to 350F.

To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine. Add butter and oil, stir to combine. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.Bake for 8 to 10 minutes or until beginning to brown. Cool completely on a wire rack.

To prepare filling, place yogurt, key lime juice, lime rind, egg yolks and condensed milk in a bowl, beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake for 12 to 14 minutes or until set. Cool pie on a wire rack, cover and chill at least 2 hours.

Enjoy!

Recipe adapted from Cooking Light, July 2013

www.cookinglight.com/

CHOCOLATE CREAM PIE

chocolate cream pie

3/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

2 eggs

1 tablespoon butter

1 cup chocolate chips

1 teaspoon vanilla

1 baked and cooled 9-inch pastry shell

In a saucepan, mix sugar, flour and salt. Add 1 cup of the milk, mix until smooth, and bring to a boil over medium heat. Continue to stir and boil until smoothly thickened, about 2 minutes. Remove from heat. With fork, beat eggs with remaining milk, gradually stir into hot mixture, then put back over heat and boil again until mixture thickens a bit more, about 1 minute. Remove from heat, and stir in butter, chocolate and vanilla. Stir until chocolate is completely melted. Pour into baked shell and chill. Serve with whipped cream if desired.

Enjoy!

BANANA CREAM PIE

banana cream pie

GRAHAM CRACKER CRUST

18 square graham crackers

1/4 cup light brown sugar

1/4 teaspoon freshly grated nutmeg

pinch of salt

8 tablespoons unsalted butter, melted

FILLING

2 cups half-and-half

1/2 cup milk

1/4 cup light brown sugar

1/4 cup sugar

1/3 cup cornstarch

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla

2 ripe bananas

1 cup cream, whipped with 2 tablespoons of confectioners sugar and 1 teaspoon of vanilla extract

Heat oven to 325F.

TO MAKE PIE CRUST

Place graham crackers in a food processor and pulse until there are no large pieces. In a medium bowl, combine crumbs, 1/4 cup brown sugar, nutmeg, salt and melted butter. Mix thoroughly, scrape mixture into 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs against the bottom and up the sides of the pan, making the crust as even as possible. Bake for 10 minutes, then cool on a wire rack.

TO MAKE FILLING

In a medium saucepan, whisk together the 1/2 and 1/2, milk, brown sugar, sugar, cornstarch and egg yolks. Over medium heat, using a whisk, cook the mixture, stirring constantly and taking care to scrape the bottom and sides of the pan, until the mixture starts to thicken and bubble. About 3 to 4 minutes. Stir in butter and vanilla and set aside to cool slightly. Chop the bananas and mix into the filling, scrape filling into crust.

Cover pie and refrigerate for 6 hours or overnight. Cover with whipped cream.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2015

www.arkansasonline.com/news/features/food/

 

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD and ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS and THREE ONION DIP and PECAN BARS and GRAND MARNIER BROWNIES

25 Tuesday Nov 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Entertaining, Recipes

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Tags

anchovy, bars, brownies, cheesecake, dip, grand mariner, greek yogurt, horseradish, onion, pear preserves, pecan, Roquefort, smoked trout

There were several gatherings around town, collecting non-perishable food items for the Chase Family Foundation, helping toward their goal to give 2 large bags to each of 75 homebound seniors. I held a Peanut Butter drive, served appetizers and beverages and was extremely thankful for every single person who donated to the cause, and to the volunteers who packed and readied the 40 pound bags for donation.

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD

smoked trout and horseradish dip

11 ounces smoked trout, coarsely flaked

1 green apple, peeled, cored, and finely chopped

1 cup finely chopped celery

1/4 cup finely chopped fresh chives

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish sauce

1 loaf brown bread, lightly toasted and cut into triangles

Mix trout, apple, celery and chives in a large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon of horseradish in a small bowl to blend. Fold in horseradish sauce. Season to taste with salt, pepper and more horseradish if desired.

Transfer trout mixture to a serving bowl and place on platter. Surround with toasts and serve.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS

roquefort cheesecake

1/2 cup pecan halves

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) package Roquefort cheese, chopped

1/2 cup sour cream

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

2 eggs

2 tablespoons flour

1/2 jar pear preserves

Crackers, seedless grapes and assorted vegetables to serve

Heat oven to 350F.

Bake pecans in a single layer in a shallow pan, 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325F.

Beat cream cheese, Roquefort, sour cream, chives and parsley at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition, fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.

Bake for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on wire rack for 30 minutes. Cover and chill for 8 hours.

Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over the top, sprinkle with pecans. Serve with crackers, grapes and assorted vegetables if desired.

Recipe adapted from Southern Living, December 2011

www.southernliving.com/food/kitchen-assistant

THREE ONION DIP

three onion dip

2 tablespoons plus 1 teaspoon vegetable oil

2 onions, thinly sliced

2 anchovy fillets, drained

4 garlic cloves, minced, divided

4 green onions, chopped

salt and freshly ground black pepper

1/3 cup mayonnaise

1/3 cup plain Greek yogurt

1/3 cup sour cream

1 tablespoon chopped fresh chives

1 teaspoon Worcestershire sauce

Potato chips for serving

Heat 2 tablespoons of oil in a medium skillet over medium-low heat. Add onions, anchovies and 1 tablespoon of garlic. Cook, stirring often, until onions are golden brown and softened, 40 to 45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.

Meantime, heat a dry medium skillet, over medium-high heat. Toss green onions and garlic, with remaining 1 teaspoon of oil, season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Let cool.

Mix onion mixture, green onion mixture, mayonnaise, yogurt, sour cream, chives, and Worcestershire in a medium bowl. Season with salt and pepper. Serve with potato chips.

Enjoy!

Recipe adapted from Bon Appetit, September 2014

www.bonappetit.com/recipes

PECAN BARS

pecan bars

3/4 cup butter, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon zest

3 cups flour

1/2 teaspoon baking powder

Pecan topping (recipe follows)

In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until creamy. Add eggs and lemon zest, beating until combined. In a medium bowl, combine flour and baking powder, sift. Gradually add to butter mixture, beating until combined. Wrap dough in plastic wrap, chill for at least 30 minutes.

Heat oven to 375F. Spray 2 (9 by 9) inch baking pans with nonstick baking spray. Press dough evenly into bottom of prepared pans. Prick dough with a fork. Bake for 12 to 15 minutes, or until dough just begins to brown around the edges.

Reduce oven temperature to 350F. Spread pecan topping evenly over prepared crust. Bake for 30 minutes, or until golden brown. Cool completely before cutting into bars to serve.

PECAN TOPPING

1 cup butter

1 cup brown sugar

1 cup honey

3 cups chopped pecans

1/4 cup whipping cream

In a large saucepan, combine butter, brown sugar and honey. Bring to a boil over medium-high heat, boil for 5 minutes, stirring constantly. Remove from heat. Cool for 10 minutes. Stir in pecans and cream.

Enjoy!

Recipe adapted from Paula Deens Christmas, 2008

www.pauladeen.com/‎

GRAND MARNIER BROWNIES

grand marnier brownies

1 box of brownie mix

1/4 cup Grand Marnier liqueur

1 tablespoon grated orange peel (from 2 large oranges)

Make brownie batter according to package directions, substituting liqueur for water. Stir in grated orange peel. Spread in prepared pan and bake. Cool then cut into squares.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2003

www.arkansasonline.com/news/features/food/

BLUEBERRY WALDORF SALAD

24 Thursday Jul 2014

Posted by Ceri Wilkin in Recipes, Salad

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arugula, blueberries, celery, chicken, greek yogurt, waldorf, walnuts

This is a beautiful, delicious salad for lunch or dinner, and so quick to put together.

BLUEBERRY WALDORF SALAD

blueberry waldorf salad

In a bowl, whisk together 1 tablespoon of mayonnaise, 1 tablespoon Greek yogurt, juice of 1 lemon, salt and pepper. Toss with 1/2 a chicken breast, chopped. 1/4 cup chopped celery, 1/4 cup blueberries, and 2 tablespoons of chopped walnuts. Serve over arugula.

Enjoy!

Recipe adapted from Self Magazine, May 2014

http://www.self.com/body/recipes/

CHEESY CHICKEN BAKE and SLOW COOKER THAI CHICKEN and GARAM MASALA AND SOUR CREAM CHICKEN BAKE

03 Thursday Oct 2013

Posted by Ceri Wilkin in Uncategorized

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cheese, chicken, dinner, garam masala, greek yogurt, peanut butter, slow cooker, sour cream, thai, tomatoes, turmeric

Tuesday is our super busy, crazy, running from one activity to another night. My daughter has horse riding lessons right after school and we make it home in time with barely 30 minutes until my oldest son and husband walk out the door for Scouts.
I have been tempted to stop and pick dinner up on the way back into town from the stable, but so far  I have managed to make meals in advance. The slow cooker has been the quickest and easiest and my cooking method of choice for these hectic evenings, as it doesn’t require any hurried re-heating, a big deal with so little time to enjoy our dinner and time together.

CHEESY CHICKEN BAKE

1 1/2 pounds of tomatoes, cut into large cubes
1 onion, finely chopped
1/2 cup chopped parsley or basil
3 cloves garlic, chopped
2 tablespoons olive oil
4 to 5 boneless, skinless chicken breasts
1 cup grated fontina

Heat oven to 350F.
In a 9 by 13 inch baking dish, toss tomatoes, onion, 1/4 cup parsley or basil, garlic and olive oil, season with salt and pepper.
Place chicken on top of tomatoes, season. Bake 30 minutes, turn chicken and bake again until sauce bubbles and chicken is cooked through, about 20 minutes more.
Sprinkle with cheese, bake another 2 minutes, garnish with remaining parsley or basil
Enjoy!

Recipe adapted from Rachael Ray Magazine, September 2013
www.rachaelraymag.com/recipes/‎

SLOW COOKER THAI CHICKEN

2 pounds boneless, skinless chicken breasts
1 red and 1 green bell pepper coarsely chopped
1 1/2 cups chicken broth, divided
1/4 cup soy sauce
1 tablespoon ground cumin
3 tablespoons minced garlic
1/2 teaspoon red chili pepper flakes
salt and freshly ground black pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
1/4 cup chopped fresh cilantro
3 green onions, chopped
1/2 cup roasted peanuts chopped
rice, to serve

Place chicken, bell pepper, and onion in slow cooker. Pour soy sauce, chicken broth, cumin, garic, chili pepper flakes, salt and pepper over chicken. Stir well to combine. Cover and cook on high for 3 hours. After this time, whisk togeher cornstarch, peanut butter, 1 tablespoon soy sauce and lime juice together with 1 cup of chicken broth. Mix together until smooth, and then stir back into slow cooker to blend well. Cook an additional 20 to 30 minutes, until sauce is well thickened.
Garnish with cilantro – serve over rice if desired.

Enjoy! Please pass onto your friends!

Recipe adapted from The Holiday Cookbook, November 2008
www.arkansasonline.com/news/features/food

GARAM MASALA AND SOUR CREAM CHICKEN BAKE

2 tablespoons vegetable oil
1 onion, thinly sliced
8 pieces of chicken (I used chicken tenders)
1/2 cup sour cream
1/2 cup plain Greek yogurt
1/3 cup fresh lemon juice
1 tablespoon garam masala
1/2 teaspoon turmeric
salt to taste

In a large skillet, heat oil on medium. Add onion and cook 10 minutes, or until golden.
Meanwhile, cut shallow slits in chicken to help infuse spices.
In a mixing bowl, combine the cooked onions, sour cream, yogurt, lemon juice, garam masala, turmeric and salt. Mix until smooth. Pour into a resealable plastic bag, add chicken and turn to coat, place bag in shallow pan and let marinate in refrigerator for 4 to 6 hours.
When ready to bake, heat oven to 350F. Transfer chicken and marinade into an 8 by 12 inch baking dish. Bake 45 minutes or until chicken is no longer pink. Serve chicken with sauce.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2013
www.arkansasonline.com/news/features/food/‎

PASTA SALAD

27 Tuesday Aug 2013

Posted by Ceri Wilkin in Pasta, Salad

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basil, greek yogurt, olives, side, tomatoes

A friend gave me a large amount of tiny tomatoes from her garden. I indulged right out of the bag while they were still warm from the sun – a wonderful, fresh burst of the summer season.
I was glad to have enough left to make this light pasta salad, it looked so appealing I was eager to try it.

PASTA SALAD

salt and pepper
10 ounces penne pasta
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup sliced basil leaves
1/3 cup fat-free plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove of garlic
2 cups grape tomatoes, halved lengthwise
1 orange bell pepper, cut into 1/4 inch pieces
1/3 cup halved pimiento stuffed green olives

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. While the pasta is cooking, in a food processor, puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scraping down the sides of the bowl as needed. Pour the mixture over the pasta and toss well to coat. Stir in the tomatoes, bell pepper, olives and sliced basil. Season with salt and pepper and toss gently.
Enjoy!

Recipe adapted from Rachael Ray, July/August 2013
www.rachaelraymag.com/recipes/‎

CHOCOLATE PEANUT BUTTER SMOOTHIE

29 Tuesday Jan 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

banana, chocolate, cooking light, drink, greek yogurt, healthy, peanut butter, raspberries, smoothie

During one of my many visits to Crystal Bridges, I dined in their wonderful restaurant, Eleven, then, allowed my guest to leisurely enjoy the magnificent art collection, while I retired to a comfy chair to lose myself in my book.
However, through the din, I distinctly overheard several different people ask what a “smoothie” was, after they read the nearby coffee bar menu. I was rather surprised, and wondered if Smoothies were a relatively new development. Upon researching the history of this blended beverage, I learned that they were originally sold in Health Food stores in the 1930’s, inspired by concoctions from Brazil, and, it would seem, increased in popularity throughout the decades in direct relation to an emphasis on healthy eating (en.wikipedia.org/wiki/Smoothie).
My Daughter loved this Chocolate Peanut Butter version, and by adding skim milk and fat free Greek yogurt in combination with the fruits, it stays true to its healthy origins.

CHOCOLATE PEANUT BUTTER SMOOTHIE

1/2 cup milk
2 tablespoons chocolate syrup
2 tablespoons peanut butter
1 frozen sliced ripe banana (I would recommend peeling and slicing before freezing)
1/4 cup frozen raspberries
1/4 cup Greek yogurt

Place all of the ingredients in a blender, process until smooth.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/static/pdfs/2003annualindex.pdf

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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