Cucumber, Mint and Yogurt Sauce

During the summer months, my late mother-in-law often made this refreshingly delicious and easy Middle Eastern sauce. I don't know exactly how she made it, but this recipe, my own version, is darn close. It's great with grilled meat, as a dip, or as a saucy side to any number of dishes. And don't be making fun of the ancient Tupperware. I have a whole set, a gift from my mother-in-law. Happy memories!

CUCUMBER, MINT and YOGURT SAUCE

1 seedless English cucumber or 3-4 small seedless cucumbers, peeled
2 cups plain low-fat yogurt
2 medium garlic cloves, peeled and minced
3-4 tsps. dried mint, crumbled fine
1 tsp. olive oil
½ tsp. sea salt

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1. Finely dice the cucumber.
2. In a medium bowl, combine all ingredients and blend well. Cover and refrigerate until chilled, about 1 hour.
3. Garnish with fresh mint or parsley, if desired.

Chicken Mojito

Fire up that grill! Summer isn’t summer until you serve Chicken Mojito. The famous rum and mint cocktail inspires the marinade for this refreshing and easy warm weather dish. Hopefully you can find mint syrup in a coffee shop or grocery store near you. I had to order it through the mail, though it was well worth the trouble. This chicken is an absolute yum!

CHICKEN MOJITO

6-8 pieces of cut up chicken.
(Boneless chicken breasts and/or thighs also work well.)

For the Marinade:
1 Tbs. vegetable or lite olive oil
6 Tbs. mint syrup
½ cup light rum
¾ cup fresh lime juice
3-4 garlic cloves, minced
1 bunch fresh mint, chopped
Salt and pepper to taste

For garnish:
2-3 limes, quartered
2 Tbs. light rum
Additional fresh mint or parsley, chopped

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1. Combine ingredients for marinade. Marinate chicken several hours, or overnight.

2. One half-hour before grilling chicken, pour 2 Tbs. rum over lime quarters. Turn to coat evenly.

3. Grill until chicken is cooked through. Grill lime quarters until charred.

4. Serve chicken with desired garnish. Squeeze charred lime quarters over chicken and enjoy!