It's All Greek to Me

As a child my family's menu consisted of two choices: take it or leave it. Buddy Hackett

I'm not really a picky eater, and for that, I have mother who's an excellent cook to thank for that. I was taught from the time I was old enough to sit at the grown-up table to eat what mom prepared or I would go to bed hungry. She would tell us how very hard she worked to create this fantastic dinner, and we weren't going to insult her by begging for a peanut butter sandwich. So, many a night, I would go to bed hunrgy. At the time, I thought it was cruel and unusual punishment, but now I look back and realize it was for my own good. It forced me to try new things, and once I tried them, more often than not, I couldn't deny my new found fondness of the dish. The result is a person who will try anthing, at least once, and a person who eats and enjoys most everything.

Even though I like most everything, I have admit that I'm not a chicken fanatic. I love fried chicken, but I don't really consider it chicken, just fried goodness. Grilled chicken, on the other hand, would never be on my "what would you take to eat if you were stranded on a deserted island" list. I never order it in a restaurant and I almost never make it at home. It's usually too dry, boring and flavorless.

Although I don't prefer chicken, I don't feel it's right to deprive Adam because he isn't as averse to the bird as I am. Adam loves to grill, and when I ask him what he wants for dinner, he often mentions that he'd like to grill some chicken. Most of the time, I veto his request, that is until I found a recipe that combined grilled chicken with flavors I adore...Greek herbs and spices.

I've always had an affinity for Greek food because my mom has always insisted she's a little bit Greek. Her best friend is Greek so I guess mom could claim Toni's heritage just by reason of association. Every October, I couldn't wait for the annual Greek Festival because I got to stuff my belly full of gyros, baklava, spanikopita, and my favorite tzaziki sauce. Tzaziki is a Greek yogurt and cucumber sauce that makes everything from meat to french fries better by adding layers of cool but strong flavors to anything it touches. It has that fresh and tangy taste that takes you right to the Greek isles. All you'll need is an ice cold Mythos and a shot of ouzo to wash it all down.

Grilled Chicken with Tzaziki Sauce
Adapted from Rachel Ray

4 metal skewers
2 lemons
1 tbs. dried oregano
Couple pinches of crushed red pepper
1/8 cup olive oil
3 cloves garlic, minced
Salt and pepper
8 chicken tenders, one package (around 1 lb.)

Preheat grill to medium-high. Combine the zest and juice of one lemon, oregano, red pepper flakes, and olive oil in a big mixing bowl. Smash the garlic with coarse salt with the side of a chef's knife. Add 3/4 to the marinade, reserving the rest for the tzaziki. Add chicken to marinade and season with salt and pepper. Coat chicken and let stand for 5-10 minutes. Thread two tenders onto each skewer and grill for 7-8 minutes, turning once. Serve with tzaziki sauce.

Tzaziki Sauce

1 cup Greek yogurt
3/4 English cucumber, peeled
1 tsp. olive oil
2 tsp. lemon juice
1/2 tsp. garlic, paste
1/4 tsp. lemon zest
1 tbs. fresh mint leaves, choppped
salt and pepper

Put yogurt into a small mixing bowl. Grate cucumber and add to yogurt. Add rest of ingredients and stir well. Serve in small bowls alongside Greek grilled chicken.