While many parts of the Northern hemisphere are forced into hibernation during the winter months, us Floridians are soaking up near-perfect weather. Highs in the mid 60's with crisp, clear skies, it ALMOST makes the horrendous dog-days of summer worth it.
To enjoy the great weather, Nick and I spent the afternoon on the porch sipping on Red Sangria. Later in the evening, we sat outside grilling up chicken breasts for some tasty Greek Pitas. Recipes after the jump...
1 bottle red wine (Cabernet Sauvignon, Merlot, Zinfandel, or Shiraz work best)
1 lemon wedged and juiced
1 orange wedged and juiced
2 Tablespoon sugar
1 shot of brandy (I've also seen triple sec and gin)
2 cups of ginger ale
If you'd like to serve everything right away, chill the wine and once chilled, then mix everything together. If not, mix everything together except the ginger ale. Chill the mixture then stir in the ginger ale once ready to serve.
Greek Chicken Pitas serves 4
3 chicken breasts
1 bottle Greek dressing or marinade
Sliced cucumber from 1 cucumber
Diced tomatoes from 1 tomato
Sliced red onion from 1 red onion
Tzatziki sauce (recipe below)
Marinate chicken breasts in Greek dressing for about an hour. Grill chicken breasts (or sauteing them would work just as well too). Slice chicken breasts and in a Greek pita layer chicken, sliced cucumber, diced tomatoes, sliced red onion, Kalamata olives and LOTS of Tzatziki sauce (this stuff is the best).
1 (8 ounce) container plain yogurt
1 cucumbers - peeled, seeded and diced
1 tablespoon olive oil
1/4 lemon, juiced
salt and pepper to taste
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled
Puree everything in a food processor.