Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Love recipes without pop-ups? Me too! But running this ad-free, pop-up-free kitchen costs over $500 a year. If my recipes have ever saved your dinner party, impressed your in-laws, or just filled your home with the smell of freshly baked bread, consider tossing a little dough my way! Every bit helps keep "Feeding a Crowd" alive and delicious.
Enjoy!
This recipe has now become a family favorite. It was inspired by me not wanting to go to IGA again. I went through my fridge and my pantry, took out the ingredients below and worked off my lemon rosemary chicken recipe, but everything different.
This recipe will become one of your go to recipes for sure.
I am quite sure using whole chicken legs or thighs, bone in or out would work was well, please let me know how yours turn out!
INGREDIENTS:
2 c. plain Greek yogurt, sour cream or a mix of both
1 c. cucumber, finely diced, salted and drained (see below)
Juice of half a lemon (about 2 tbsp.)
4 large cloves garlic, minced
3 green onions, chopped finely
½ tsp. dried dill or 1 tsp. fresh dill
1 tsp. coarse sea salt
½ tsp. black pepper
I like having this mix because it saves me so much time. I use it on fried eggs, hamburger patties, all my meats and when I sauté vegetables. I also love using it when I make breakfast potatoes, or even Greek style potatoes.