This Greek Tzatziki Sauce recipe is about as good as it gets and it can be used for many different recipes. My personal favorite is with Greek Gyros, just like the recipe I posted last week. I promised you I would show you how to make this secret sauce so that you could finalize your own personal experience making these your self and I’m making good on that here today. This sauce is sweet, creamy and full of flavor. It’s exactly what every home cook needs in their refrigerator on a regular basis because it pairs so well with meats, seafood, vegetables and baked goods like Pita Bread, Pretzels and Bagels.
The Secret to Tzatziki Sauce
In my opinion, there are a few key ingredients that gives Tzatziki Sauce its unique and authentic taste. Greek Yogurt is one of them. It’s very rich, creamy and doesn’t taste much like American or other foreign yogurts. White Wine Vinegar is the other ingredient that gives this recipe it’s flavor. Not only is it added to the yogurt, it’s added to the grated cucumber with a pinch of kosher salt so it can marinate and release the juice that needs to be strained before it’s added to the sauce. Dill is the herb that really enhances the flavor as well, so feel free to add as much as you like because Tzatziki Sauce is usually swimming with it.
Tzatziki Sauce Ingredients:
1 Cucumber, grated & juiced
1 pinch Salt and Pepper
1 tbsp White Wine Vinegar, mix with cucumber
1 cup Greek Yogurt
1 Garlic Clove, minced
3 tbsp Olive oil
2 tbsp White Wine Vinegar, mix with yogurt
1 tbsp Dill
Be sure to strain the cucumber juice after marination is complete and follow the instructions in the Tzatziki Sauce video recipe.
I’ve been wanting to film these Roasted Stuffed Peppers for quite some time now, because they are so easy and very delicious. One of the things that makes them easy is that you’re able to cheat and pull some ingredients from a box. This is a Cajun Rice and Black Beans mix I borrowed from Zattarain’s but you can use anything you want. I decided to throw in some Italian Sausage to spruce it up a bit. If I were stuffing this with Jambalaya, of course, I’d be adding Shrimp and Andouille Sausage. So just realize that there are several different ways you can stuff peppers. I have a few more examples below; a Tex-Mex style Stuffed Pablano and Jalapeno Poppers that are out of this world!
4 Bell Peppers, cut in Half
1/2 lbs Italian Sausage
1 box Cajun Rice and Black Beans, cooked
1/2 Red Onion, chopped
1 Celery Stick, chopped
2 Garlic Cloves, chopped
1 tbs Fresh Cilantro, chopped
2 tbs Cooking Wine
1 cup Mozzarella Cheese, grated
Salt and Pepper to taste
Broil Peppers for 5 to 8 Minutes and Bake Stuffed Peppers at 425 degrees f for 10 minutes.
These Garlic Mashed Potatoes are awesome, simple as that. And I can go on about it for several reasons. But first, know that most mashed potato recipes are very similar if not exactly the same. So, how are you going to reinvent something that cooks think they have already perfected? The answer is simple. Just think Potato. There are so many different kinds of potatoes, plus many ways to cook potatoes. So all you have to do is go back to the basics, keep it simple yet powerful.
My Mashed Potatoes Secret Ingredient
For me, I love potato chips. One in particular, in fact, Potato Skins. That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course. Also, when I eat chips or a baked potato, I usually have Sour Cream. Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream. But why hasn’t anyone tried to use Buttermilk? It’s sweet and sour, just like sour cream, and most folks like it with their baked potato. Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below. Anyway, these potatoes are great anytime but I think they’re even better around the Holidays. So give this a try and don’t forget to leave your comments.
If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.