Easy Teriyaki Chicken

The other night the women in my church gathered for a "progressive dinner" - appetizers, main courses at various women's homes and then back to the church for dessert. We had over 75 people participate and 20 generous hosts. It was fun evening and I got to know some of these women better being able to sit down and share a meal with them. I hosted a main course in my home. The Huz grilled the chicken and then we topped it with this sweet, slightly spicy sauce that delighted the taste buds. The Huz also grilled fresh pineapple - what a treat to pair with the chicken.

The thick sauce is more flavorful than anything you'll find on the store shelf. Any cuts of chicken work great here. I used a combination of thighs and breasts. If you're not near a grill, bake it in the oven, basting the chicken with the sauce every now and then.

2 Tbsp cornstarch

2 Tbsp cold water

1/3 cup brown sugar

1/2 cup soy sauce

1/4 cup cider vinegar

2 cloves garlic, minced

1/2 tsp ground ginger

1/4 tsp ground black pepper

6-10 pieces of chicken (depending on cuts)

In a small saucepan, combine cornstarch and cold water. Whisk until smooth. Turn on heat to medium low and stir in ingredients brown sugar through black pepper; whisk thoroughly. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook until thick. Drizzle generously over grilled chicken and grilled pineapple.

Cool Cucumber Chicken

This recipe is adapted from Taste of Home. I first made it last summer when cucumbers were fresh from the garden and bursting with cool, crisp flavor. I love cucumbers, especially the smell when slicing them. This is a quick dinner that requires only a few ingredients. The cucumber sauce is also delicious on grilled fish.

4 skinless, boneless chicken breast halves
1 Tbsp olive oil

2 Tbsp soy sauce

1 medium cucumber, peeled and chopped

1/2 cup plain yogurt

2 Tbsp mayonnaise

1 Tbsp minced fresh dill

1/8 tsp pepper

1/4 tsp sea salt

Brush chicken breasts with olive oil and soy sauce. Grill on both sides until done.

In a small bowl, combine remaining ingredients and serve over hot, grilled chicken.

Greek Turkey Burgers with Garlic Yogurt Sauce

It's warming up and time to pull out the grill. Here's a main course that is lighter, healthy and oh so satisfying with its unique flavor combination.

For Burgers:
1 lb lean (93%) ground turkey
1/4 cup plain yogurt
1/4 cup seasoned dry bread crumbs
1 egg, lightly beaten
1/4 cup crumbled feta cheese
1 garlic clove, pressed
1/2 tsp dried oregano leaves
1/4 cup finely chopped onion

For Sauce:
2/3 cup plain yogurt
2 Tbsp finely chopped onion
1/4 tsp dried oregano leaves
1 garlic clove, pressed
1 tsp sea salt
1/8 tsp ground black pepper
red onion

To make burgers, combine first four ingredients. Mix well. Stir in remaining ingredients. Form 6 patties (about 1/2-inch thick). Grill over medium heat until meat is not longer pink in the center, approximately 10-12 minutes. Turn only once. Meanwhile, combine the ingredients for the yogurt sauce and serve a generous spoonful with hot burgers. Garnish turkey burgers with thinly sliced cucumbers, lettuce, tomatoes, sprouts, red onion, if desired. These are delicious on whole wheat buns or in pita pockets.