Thursday, February 16, 2012
I like to grill boneless skinless chicken here, because I know that's healthy grilling. But, my guys are not going for cardboard. Nope. No takers here if the food is not tasty.
Fatb Oy, a good friend at Facebook, told me that he'd send me some Rooster Booster BBQ rub to check out. He's all about the bones and skin on chicken, so that was kind of a stretch to send his rub out to a picky blogger who may just grill whatever the heck she wants (-:
I should note that I run high to tri levels, so while I adore sinful food, I do rotate and may do a steak with a cream sauce followed by something that does not hit my food pyramid so hard.
Rooster Booster night was a favorite here with the boneless skinless chicken breasts which can be a disaster if not seasoned and if grilled too long. You can check out my grilling boneless skinless chicken breasts posts to get the general skills to do it right.
I put some olive oil on the chicken breasts and then sprinled on Rooster Booster. The smell was very nice. I was thinking and hoping this would be a good chicken evening. When it comes to chicken, it really does come down to what you put on them.
I rubbed my chicken with olive oil (although you can also use Pam spray) and sprinkled it with Rooster Booster dry BBQ rub and put it on the O gas grill.
It only took a few minutes per side grilling the chicken, and I was glad since it was around 40 degrees outside. The nice smell made the cold grilling worth it, and I was hoping the chicken was going to taste as good as it smelled cooking.
Bingo. FatB Oy's Rooster Booster dry grill rub was spot on. It had a lot of flavor with a balance of seasonings, salt, and a bit of heat. Every bite was a pleasure. We could taste the chicken, but it had that extra kick needed for very basic chicken breasts.
Friday, February 03, 2012
Some of my friends were asking how I made the feta cheese dip to go with our grilled wok chicken this week. It's super easy to make this Greek inspired dip (yes-I lived in Greece), and here is the recipe for the dip.
Feta Cheese Dip Recipe
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup feta cheese
- 1 tablespoon red wine vinegarette (or red wine vinegar but may want to go with some added seasonings in that case)
- 2 teaspoons Worchestershire sauce (or Zing sauce)
- a little sea salt and fresh ground pepper (maybe 3/4 teaspoon of each)
- other seasonings are fine and fun to play with (barbecue rub, garlic, hot sauce)
Just put everything in a bowl and mix. On the feta cheese, my friend Angelia gave me a beautiful block of feta (THANKS!) which I shreaded with a hand grater pretty fine. Crumbled would work as well. If you don't want any chunks or pieces, then use a food processor or blender.
I spooned the mixture into another bowl for serving so that there would not be white goo up the sides of the bowl. Not a biggie. It just looks nicer.
This amount is good for 4 to 6 people. You can cut it in half for a couple or double, triple etc for larger groups.
I absolutely loved this dip, and I'm not a huge dip person. It was a hit with everyone, so even the feta haters (gasp) could handle this balance to get that kick without it being overpowering.
Our feta cheese dip was perfect with both the chicken with had a little zip from the seasonings used when I woked it on the grill as well as with the celery. So, you could serve this delicious dip with fried hot or buffalo wings, grilled chicken wings, or just with fresh cut vegetables. It could also be used a nice condiment for something like a chicken or lamb sandwich. Yum. I need to put that on my to-do list.