Nashville Hot Chicken Tacos w/ Creamy Labne

Nashville Chicken Tacos

I was recently invited to participate in a great blogger recipe challenge for Karoun Dairies to help develop new recipes for some of their popular dairy products. I absolutely love their Mediterranean-style Labne Spread and Dip, which is is a centuries old Mediterranean style spreadable kefir cheese. It has a distinctive tangy flavor and is smoother and thicker than yogurt. and it has a lovely creamy texture with a slight tang that pairs perfectly with spicy dishes.

Karoun Dairies Labne

Since I’m now in San Antonio TX I am obviously obsessed with all things Tex-Mex and spicy food, so I decided to make these Nashville Hot Chicken Tacos for the contest. And I’m so glad I did!!

Nashville Hot Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They’re made with juicy chicken thighs that are marinated in the labne, along with Nashville hot sauce and Nashville chicken seasoning for a few hours.

Nashville Chicken Tacos

Then they are grilled to perfection, and drizzled with more hot sauce, fresh lime, shredded Mexican cheese, cilantro and a generous dollop of labne on top, all assembled in a warm, toasted, buttery tortilla that will melt in your mouth!

Nashville Chicken Tacos w/ Creamy Labne

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1-2 tacos

Spicy, creamy, crunchy, tangy and totally satisfying! These Nashville Chicken Tacos will tantalize your tastebuds and you'll never be the same, I promise!

Ingredients

  • 3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
  • 1/2 cup buttermilk
  • 1 cup Karoun Dairies Original Labne Sauce + Dip, plus extra for garnish
  • 1 cup Frank's Red Hot Sauce
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1½ tsp salt
  • 1 tsp fresh ground pepper
  • vegetable oil
  • 1 cup shredded Mexican cheese, for garnish
  • Fresh cilantro, for garnish
  • Fresh limes
  • 6 butter flour tortillas

Instructions

  1. Add buttermilk, labne, and chicken to a large freezer bag.
  2. Mix together the hot sauce and spices in a separate bowl, reserving extra for garnish.
  3. Add the Nashville hot sauce to the chicken in the bag and toss well to coat the chicken.
  4. Place in the fridge for a few hours to soak up the marinade and tenderize the chicken.
  5. Remove the chicken pieces from the bag, shaking off excess marinade and transfer to a large clean plate.
  6. Heat oil over medium to medium-high heat in a large skillet or grill pan; cook 8-12 minutes until chicken is nicely browned and cooked through. Set aside.
  7. Prepare toppings by chopping the cilantro, slicing limes and getting the Mexican cheese ready.
  8. Heat the tortillas in a sauté pan over medium heat until lightly browned and warmed through.
  9. Make the tacos by topping the warmed tortillas with the spicy Nashville chicken, additional Nashville hot sauce, shredded cheese, a drizzle of fresh lime juice, chopped cilantro, and a dollop of labne topped with additional Nashville hot seasoning, if desired.
  10. Devour. Repeat!
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https://www.theartfulgourmet.com/2022/06/nashville-hot-chicken-tacos-w-creamy-labne/

Nashville Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

For more great products and recipes please visit Karoun Dairies social media links and website :

Website: https://www.karouncheese.com/

Facebook: https://www.karouncheese.com/

Instagram: https://www.instagram.com/karoundairies/

Twitter: https://twitter.com/KarounDairies

Nashville Chicken Tacos

Mediterranean Beef Kebabs w/ Tzatziki

Mediterranean Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect #low-carb/#Keto/#Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. Now that Spring is on the way, I’m focusing on eating healthier and less carbs with whole, fresh, #organic ingredients.

Mediterranean Kebabs w/ Tzatziki

Once the beef skewers are grilled, they are served with a simple, lovely salad made with fresh sun-roasted tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce made with garlic, cucumbers, mint and greek yogurt.

Mediterranean Kebabs w/ Tzatziki

Healthy, light and delicious! You can also serve these on grilled pita bread if you wish. Pairs well with a crisp white wine or light red.

Mediterranean Beef Kebabs w/ Tzatziki

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4.

Serving Size: 1-2 Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. They’re served with fresh tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious!

Ingredients

  • BEEF KEBABS:
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, minced
  • 1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
  • 1/2 cup finely ground almond flour + 1 tablespoon water
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 teaspoons Mediterranean or Greek seasoning
  • SIDE SALAD:
  • 1 large tomato, sliced
  • 1 red onion, sliced
  • 1 cucumber, sliced
  • Parsley, chopped
  • Mint, chopped
  • Feta Cheese, crumbled
  • TZATZIKI:
  • 3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
  • Kosher salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, lightly crushed
  • ¼ cup chopped mint

Instructions

  1. BEEF KEBABS:
  2. Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
  3. Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
  4. Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
  5. Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
  6. Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
  7. TZATZIKI:
  8. Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
  9. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
  10. Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes

You can also substitute the ground beef with ground lamb or chicken, and serve with a side of grilled pita bread if desired.

https://www.theartfulgourmet.com/2020/03/mediterranean-beef-kebabs-w-tzatziki/

Mediterranean Kebabs w/ Tzatziki

Enjoy!

Whipping Up Some Goodness w/ KitchenAid: Mixed Olive Tapenade & Parsley Toasted Nut Pesto

Parsley Pesto and Olive Tapenade
Parsley Pesto and Olive Tapenade

There’s something exciting about getting a new, shiny toy that makes you feel like a kid again. There’s something even more exciting about making something super delicious with that new toy and sharing it with the world. In this case, it’s my new KitchenAid 13-cup Food Processor – a powerhouse culinary machine that demystifies and simplifies big, scary food processors into a joyful thing, and makes slicing, dicing and pureeing the easiest thing ever. Not to say that all my knife skills I learned in culinary school have gone to waste, but this certainly makes my life easier, especially when I have a lot of ingredients to prepare and want perfectly blended, sliced and diced food in an instant.That “something super delicious” I decided to make is some dee-lish Mediterranean-inspired recipes – a Mixed Olive Tapenade and a Parsley & Pistachio-Walnut-Cashew Pesto, which turned out pretty impressive, if I must say so myself.

KitchenAid 13-Cup
KitchenAid 13-Cup

The machine comes with two different metal chopping blades (1 multi-purpose and 1 mini-blade with a bowl insert), a dough blade and a shredding disc and a slicing disc. I used the multi-purpose blade to chop the herbs and olives, and then slowly streamed in the liquids to the dry spices and herb ingredients to whip up some delicious goodness. This machine is so awesome that you can really just throw all the ingredients in the mixing bowl all at once, and the best part about it is that you can adjust the thinness and thickness of your slices (for slicing veggies) with one slide of a button on the front so you don’t have to keep changing the blades every time you need a different-sized slice. (Which also means less cleanup time for  me – bonus!). It also has a 3-in-1 Ultra Wide mouth feed so you can fit sliced or whole ingredients through it depending on what you’re making.

I hope you’ll enjoy these delicious dip recipes I’ve created – serve them with some cut up fresh veggies, crackers, pita bread, crostini or whatever you feel like using to dip into them with. The pesto is also delicious as a pasta sauce or as a topping for grilled or baked fish and chicken, or as a garnish on minestrone or vegetable soups. You can substitute basil for the parsley and pine nuts for the mixed toasted nuts in the recipe below for a traditional Basil Pesto, or try using Artichokes and Walnuts, Peppers and Cashews…get creative! And if you haven’t tried making your own tapenade and pestos at home, you’ll love how easy they are to make with this fun, easy machine (and you’ll never buy store-bought stuff again!) Oh, and stay tuned for my next recipe for Baked Falafel with Roasted Garlic Lemon Hummus and Tahini Salad! The possibilities are endless with this cool toy – my new best friend.

Mixed Olive Tapenade
Mixed Olive Tapenade

Mixed Olive Tapenade

½ c Kalamata olives
2/3 c oil-cured black Italian olives, pitted
2 tsp capers, drained
3 scallions, trimmed and chopped
2 medium cloves garlic, peeled
¼ c extra-virgin olive oil
Juice of ½ lemon
1/3 c flat-leaf Italian parsley leaves
1 tsp fresh ground black pepper (more or less to taste)

Combine all of the ingredients in a food processor with a metal fitting blade and puree into a medium-fine paste. Mix the ingredients in the bowl with a spatula and sprinkle some fresh black pepper in and puree on low for another minute or so.

Pureed Olive Ingredients

Scoop out the olive tapenade into a serving bowl and garnish with additional chopped parsley. Serve with crackers, breadsticks, veggies for dipping or spread the tapenade on toasted Italian bread (1/2 inch slices) for crostini.

Makes about 2 cups.

Parsley & Toasted Nut Pesto
Parsley & Toasted Nut Pesto

Parsley & Toasted Nut Pesto

1 c pistachios, walnuts and cashews, toasted
2 c flat-leaf Italian parsley (leaves only, no stems)
3/4 c Parmesan cheese, shredded
2 garlic cloves
½ tsp fine sea salt
1 c extra-virgin olive oil
2 tbsp fresh lemon juice, plus 2 tsp grated lemon zest

Heat a medium saute pan over medium-low heat. Toast the nuts in the pan until golden brown, about 3-5 minutes. (You can also toast them in a 350 degree oven on a baking sheet for about 5-10 mins).

Parsley & Toasted Nuts Pesto Ingredients

Place parsley, toasted nuts, cheese, garlic and salt in the food processor bowl with a metal blade fitting, and pulse into a medium-fine texture.

In a small mixing bowl, add olive oil, lemon juice and zest and combine.

Pureed Parsley & Mixed Nuts

Slowly steam in the oil and lemon mixture to the parsley and nut mixture through the top opening of the food processor, pulsing every few seconds to combine ingredients.

Serve over pasta, as a dip with crackers or breadsticks, or as a garnish to vegetable or cream-based soups.

Makes about 2 cups.

KitchenAid 13-Cup Food Processor

Check out KitchenAid’s website for more of their awesome culinary tools

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