Greek Grilled Chicken and Zucchini

First, let me say - I AM SO SORRY! I know I have not posted in a long time.  Work has been hectic, not to mention trying to sell a house.  Whew!

But enough of that - we still have to eat.  I have been trying to venture out and try new recipes.  I found that Prevention Magazine is a great place to start. They feature a few key recipes each month.  They are not only good, but good for you, too!

Heath and I love zucchini, so this recipe caught my eye.  I mean how can you go wrong with chicken and zucchini?  It is a recipe that has summer written all over it!

Tips I learned cooking Greek Grilled Chicken and Zucchini:

• Squash tastes best when it has a chance to caramelize.  It really changes the flavor and makes it sweet and nutty.
• A hot skillet browns best.  Add your olive oil and wait until you see it begin to steam.  Then begin cooking food.
• I like to mix zucchini and yellow squash. It provide a beautiful presentation and adds more complexity to the flavors.

Recipe for Greek Grilled Chicken and Zucchini/Squash (all credit to Prevention Magazine:

1. Combine 3 tablespoons of fresh lemon juice, 2 tablespoons of chopped fresh oregano, 2 teaspoons of minced garlic and 1 teaspoon of olive oil.
2. Add 2 chicken breasts to marinade and let sit for 15 minutes.
3. Slice zucchini and squash in 1/4 inch rounds or long slices.  Toss and coat with 1 teaspoon of olive oil.
4. Grill both the chicken and zucchini/squash in hot pan until golden brown.  Approximately 7-8 minutes.
5. Serve immediately.

Shrimp Tacos with Cilantro Lime Sour Cream

I love tacos of any kind.  I really love shrimp, too.  So why not combine the two?

I found this recipe on the internet and really liked it.  It reminds me of the street taco craze currently taking place.  I used frozen shrimp and they were delicious!

You will need:

20 medium prawns, peeled and deveined
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 corn tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)


In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
Serve immediately.

Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste