Best 7 Tazikis Cantrell Recipes

TZATZIKI

Steps:

• Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
• Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
• This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
• Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
• Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
• Use as a salad dressing.
• A dip for crudites.
• Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

HOMEMADE TAZIKI'S "FIRDAY SPECIAL" PASTA

Steps:

• Marinade chicken with teriyaki sauce; set aside for 10-20 minutes.
• Bring 4 cups of water to a boil in pot.
• chop garlic.
• Heat the oil, garlic, and 1 teaspoon salt in a small skillet on low heat.
• Cook very slowly until the garlic turns golden, about 3 minutes
• careful not to brown or your sauce will be bitter; remove from heat when done.
• When the water boils, add 1 tablespoon salt and the pasta.
• Cook until al dente (9 minutes); drain, letting some of the cooking water cling to the noodles.
• Return the dripping noodles to the pot and toss with the oil mixture, 1/2 cup chopped onion, Parmesan cheese, balsamic vinegar, chopped tomato, and basil.
• Season with salt and pepper to taste; divide among 2 plates with a bed of spinach on each.
• Grill or pan cook teriyaki marinaded chicken until the inside is no longer pink; (if you pan cook: add 2 Tablespoons oil to pan + another 1/2 cup of onions, for flavor).
• Cut chicken into strips; top pasta with 1 chicken breast on each plate.
• sprinkle with Gorgonzola (or Feta) cheese.

TZATZIKI

Steps:

• Peel cucumber if desired (it adds a faint texture and a will lightly tint the dip, but this is optional to peel). Slice cucumber in half throught the length and use a spoon to remove seeds.
• Chop cucumber into chunks, then add to a food processor.**** Pulse until cucumber is almost finely chopped.
• Remove blade from food processor, then press cucumber against the sides of the processor bowl to remove some of the excess liquid, reserve liquid (proceed to step 1 in notes if you aren't using a very thick Greek yogurt).
• Add yogurt, cucumber, dill, garlic, olive oil and lemon juice to a medium mixing bowl. Season with salt, and pepper if using, to taste.
• Stir mixture until well blended. If you find it's a little thick for your liking you can pour in some of the reserved cucumber juice from the food processor.
• If serving over warm food (like salmon, chicken, steak, gyro or cooked veggies) let rest at room temperature about 30 minutes. Store in refrigerator.

TZATZIKI

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

TAZIKI'S BASMATI RICE RECIPE - (4.2/5)

Steps:

• Place water and rice in 8-quart pan with lid. Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12 to 15 minutes until rice is fluffy. Take off burner and allow rice to sit for 2 to 5 minutes. Pour cooked rice into a medium mixing bowl. Add all ingredients. Mix thoroughly with a spoon or large fork.