Today on DelmarvaLife:
We’re telling you how you can be the difference today. The Assistant Director of the United Way of the Lower Eastern Shore, Amy Luppens, and Volunteer and Student at Salisbury University, Katie Kirby, join us in the studio to talk about ‘Be the Difference Day’ and volunteering in the community. Be the Difference Day is Saturday, April 22. Individuals, families, and teams are encouraged to participate.
The actions of a group of selfless people in the community have quite an impact on our local heroes. Bob Dickey with the Rotary Club of Salisbury tells us all about ‘Flags for Heroes.‘ Flags will be displayed at the Hobbs Rd. and Rt. 50 intersection in Salisbury, Md. located directly next to Arthur W. Perdue Stadium. The flags will be displayed the week before and the week after Memorial Day 2017 with a small ceremony to honor heroes.
The winner of the 2017 Maryland Eastern Shore Regional Spelling Bee is Erin Welch of Princess Anne. Erin spelled 19 words correctly to win. Erin’s win qualifies her to participate in the Scripps National Spelling Bee in Washington, D.C. in May. Jimmy takes Erin on in a spelling bee showdown!
Tide and Thyme Food Blogger, Laura Davis, joins us in the DelmarvaLife kitchen today to make chicken gyros and tzatziki.
- 1 lb boneless, skinless chicken (breasts or thighs)
- 4 cloves garlic, minced
- 1 lemon, juiced
- 2 tsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp dried oregano
- kosher salt and pepper
- 1 batch tzatziki sauce
- sliced tomatoes
- sliced onions
- sliced cucumbers
- 4 (pocketless) pitas
- Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.
- Preheat the grill (or pan, or broiler). Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
- Meanwhile, warm your pita bread. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.
- 1 (32 oz.) container of plain yogurt (preferably NOT fat-free)
- 2 regular cucumbers, peeled & seeded
- 3 cloves garlic, crushed (I usually use a microplane for this)
- 2 teaspoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dried dill
- salt and a little pepper
- drizzle of extra virgin olive oil
- Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
- Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible.
- Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.
- Drizzle a little olive oil over the top before serving.