Delicious dinner tonight, several successful experiments.
Whole chickens were a bit expensive at our Harris Teeter grocery today on Idlewild, so I went with chicken wings. Clipped off the tips, smoked them at 400° on the pellet smoker for 30 minutes. I then drizzled them with Trader Joe’s organic spicy honey sauce, and dusted them generously with some meat Church gospel barbecue rub. Toss them and repeated two more times. They had a fantastic flavor, sweet and a touch of spice with barbecue ambience. Will definitely make these again!
Yesterday at church, we had a cucumber, dill salad, so I asked ChatGPT for a recipe and it turned out great. This is what I did, but I used yellow onion instead of red onion.
Cucumber Dill Salad with Yogurt
Ingredients:
• 2 large cucumbers, thinly sliced
• 1 cup plain Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: 1/4 cup red onion, thinly sliced (for extra flavor)
Instructions:
1. Prepare the Cucumbers:
• If desired, peel the cucumbers. Thinly slice them and place them in a colander. Sprinkle with a little salt and let them sit for about 15 minutes to draw out excess water. Pat dry with a paper towel.
2. Mix the Dressing:
• In a medium bowl, combine the Greek yogurt, fresh dill, lemon juice, olive oil, and minced garlic. Mix well until smooth and creamy.
3. Combine Ingredients:
• Add the sliced cucumbers (and optional red onion) to the bowl with the dressing. Toss until the cucumbers are well coated with the yogurt mixture.
4. Season:
• Taste and season with salt and pepper as needed.
5. Chill and Serve:
• Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Enjoy your refreshing cucumber dill salad!
(end of recipe)
I also prepared a fresh salad with a 50-50 lettuce mix, some chopped watermelon, chopped sweet peppers, and chopped cucumbers. Did not need any dressing! Did season it with some Everything Bagel seasoning, though.
A great summer meal, and one that is keeping us on our low-carb diet!
