Turkey Gyros

Let me introduce you to my version of a Greek Gyro.

My version uses turkey in place of lamb.

How could anyone eat those cute little lambs?!

I know a lot of people can, but I am not one of them.

I won’t eat goat either. Growing up my mother raised pygmy goats

& I made a couple of them my pets.

My first pet goat was named Murphy after Murphy Brown. lol.

Do you remember that tv show? I think she worked for a news room called F.Y.I..

Anyway, I have a hard time eating cute little animals that remind me of my pets.

I think the turkey is a delicious substitute. It’s juicy, flavorful & healthy.

I’ve never had a true gyro but this one was pretty darn tasty!!

I used some Greek seasoning in the turkey & a little in the cucumber sauce.

I did use a 100% whole wheat tortilla in place of a pita.

Ingredients

1lb ground turkey

1 tsp Greek seasoning

1/2 tomato, diced

1/2 onion, sliced

1/2 head lettuce, shredded

feta

olive oil

tortillas or pitas

Heat olive oil in a large pan on medium to high heat.

Brown turkey until no longer pink. Make sure to break turkey up into small pieces.

While cooking add Greek seasoning to the pan. Stir.

Heat tortillas or pitas. Once warm, fill each one with turkey, tomatoes, lettuce,

onion & feta. Drizzle the cucumber sauce on top. 

Cucumber Sauce

1/4 cup mayo

1/2 tsp pepper

1/2 cucumber, finely diced

Mix all ingredients in a bowl. Drizzle on top.

Enjoy!

 

Substitute & Measuring Charts

I have come across a lot of wonderful blogs

& have signed up to receive emails from almost all of them.

Recently I received an email containing these charts which I

thought were extremely helpful. How could I not share these with everyone!?

There are times when I want to make a recipe & I have everything

but that one ingredient. Instead of running to the store for that one thing,

I now how a substitute chart to reference. Genesis!!

Cooking just became a little bit easier.

The chart below is wonderful for measurements.

I can’t tell you how many times I’ve needed to know a measurement

& I turned to google to find my answer. lol

 

Teriyaki Chicken

I’m on a quest to make my own Chinese food.

Since moving to our house 2 years ago, we have been unsuccessful

with finding a really good Chinese restaurant close by. We have tried all within our

area & have resorted driving  25 miles round trip to our favorite spot.

Two weeks ago, we discovered our favorite spot closed. The owners retired.

Oh No!!!

So my quest begins.

First dish I am across to try was teriyaki chicken.

Homemade teriyaki sauce is sooo good & it smells great!

Easy to make & much better than the bottled stuff you’d get at the store.

NO high fructose corn syrup and unnecessary preservatives here!

If you look closely you can see a little bit of fresh ginger.

A little green onion to garnish.

Served on a bed of jasmine rice.

This rice really is wonderful. Compliments the chicken well.

Ingredients

Teriyaki Sauce

1/3 cup (low sodium) soy sauce
2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch

In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.

Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.

Set aside.

Chicken

1 tbsp. olive oil
4 boneless, skinless chicken breasts
pinch kosher salt
pinch ground black pepper
optional: sliced green onions

Preheat oven to 425 degrees.

Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.

Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.

Bake chicken for 15-20 minutes, until no longer pink in the middle.

To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.

Serve over steamed rice if desired. Garnish with sliced green onions if desired.

 

Breakfast Panini w/ Fresh Herb Butter and Smoked Gouda

I’m normally not the breakfast sandwich kind of girl

but when I received this recipe in an email, I wanted to try it.

AND..

My husband gave me the biggest compliment, at least in my book it’s big.

He said it looked like a gourmet meal. Like something you would get at Le Peep.

WOW, I made my first ‘pretty’ dish! lol Not only is it pretty, it’s healthy & tasty!

The best part was using all the fresh herbs.

With the left over basil, I’ll be making homemade margherita pizza tonight.

Stay tuned for that recipe.

Doesn’t that look good?! I used smoked Gouda even though you can’t see it.

Fresh herb butter.

Butter both sides of the sourdough bread before toasting.

Rinse the baby spinach. Pat dry.

Ingredients

Breakfast Panini

4 slices sourdough bread
2 tbsp. compound herb butter
Gouda or white cheddar cheese, sliced (about 2 oz.)
½ cup baby spinach leaves
1-2 tbsp olive oil
2 large eggs
Salt and pepper, to taste

Take the sliced sourdough and spread both sides of each piece of bread lightly with the herb butter.  Heat a grill pan or skillet over medium-high heat and grill or brown the bread until golden and lightly crisped on both sides.  Just before the end of cooking, add the sliced cheese to 2 slices of the bread and cook just until the cheese is melted.  Remove from the heat.  Layer a handful of baby spinach leaves over the 2 slices of bread on top of the melted cheese. Meanwhile,heat olive oil in a non-stick pan over medium heat.  Gently crack the eggs into the pan, being careful not to break the yolk, and cook until they have reached your desired level of doneness.  Carefully transfer the cooked eggs from the pan on top of the bread with the cheese and spinach.  Season to taste with salt and pepper.  Top with the remaining slices of grilled bread.  Serve immediately.

Herb Butter

8 tbsp. unsalted butter, at room temperature
1-2 cloves garlic, very finely minced
1 tbsp. fresh basil, finely minced
1 tsp. fresh dill, finely minced
1 tsp. fresh thyme, finely minced
½-¾ tsp. kosher salt
Freshly ground black pepper

Combine all ingredients in a small bowl.  Mix well with a spoon until combined and all ingredients are evenly incorporated.  To serve, pipe butter into small serving dishes with a decorative pastry tip.  Alternatively, place the butter mixture onto plastic wrap, form into a log, wrap tightly and refrigerate until ready to serve.  Allow to come to room temperature before serving so it is spreadable.

 

Baja Fish Tacos w/ Fresh Pico de Gallo and Dill Sauce

That’s a mouth full!

A mouth full of delicious fish tacos that is!

My husband has been talking about fish tacos since we’ve been

together & I don’t think we have tried making them once.

So when I found this recipe from a sweet pea chef who happens to be

from California, who also happens to eat tacos from Baja California, I knew this

was the prefect time to make fish tacos!

Who better to give me instructions on how to make yummy

fish tacos besides her!?

I was correct, she has a fantastic recipe not only for tacos, but for fresh

Pico de Gallo & creamy white dill sauce.

My husband liked them so much he ate 3 1/2. lol!

So healthy!

Pico de Gallo

2 medium tomatoes on the vine, diced – small

1/2 small red onion, chopped

1/2 tsp. jalapeno pepper, seeded and finely chopped

4 sprigs cilantro, roughly chopped

1 green onion, finely chopped

1 garlic clove, minced

whole lime - fresh lime juice

1/8 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cumin

Combine all ingredients in a medium bowl. Season with additional salt, lime, pepper and/or cumin to taste. Let sit for at least an hour.

Creamy White Dill Sauce

1/2 cup mayonnaise

1/2 cup plain yogurt

juice from 1/2 a lime (approx 2 tbsp)

1 tsp. jalapeno pepper, minced

1 tsp. cayenne pepper

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. dried dill weed

1/8 tsp. garlic powder

Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste. Refrigerate for 30 minutes.

*Once again I used tilapia instead of cod*

Fish

1 lb. fresh rock cod or sea bass fillet, cut into strips of 2-3 oz. portions
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1 egg, beaten
2 tbsp. water
Canola or vegetable oil
1/2 head medium cabbage, thinly sliced
8-10 good quality corn tortillas

Directions

In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 tbsp. water.

Pour enough oil into a large (12-inch) skillet to a depth of  1/4 inch. Heat oil on high heat until hot and then turn to medium high heat.

Dip fish into egg and then dust lightly with flour-cornmeal mixture. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.

To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo. Top with sliced cabbage.

 

Homemade Garlic Bread

At work yesterday the aroma of Italian food filled the hallways & the break room.

It smelled so incredible, I asked the hubby if we could have spaghetti & garlic bread for dinner.

Immediately I knew I was making everything from scratch besides the pasta.

One day in the future I’ll work up to that but for now, store bought it is.

The online search began for homemade garlic bread. Not that I thought it would be difficult,

 I just really wanted to find an actual recipe.

AND I found an AWESOME one from this cute little blog.

This bread is soo good, I will never even consider buying store bought or frozen ever again.

I highly doubt you will either after trying this!

Homemade really does make a world of difference!!

After you have mixed all the ingredients, your spread should look like this.

Normally with garlic bread you would use is french bread or a baguette, but my

husband picked out the biggest, widest loaf he could find for our little family of 3.

Needless to say we couldn’t eat it all. HA!

Ingredients

6 large cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
2/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 loaf fresh bread (ciabatta, french, baguette, sourdough), cut lengthwise
6 tbsp. unsalted butter, softened
1/4 cup parmesan cheese, grated (plus more to sprinkle on top if desired)

 

Preheat your oven broiler on the Low setting.

In a small mixing bowl, combine all the ingredients to make a paste/spread (you can also use a food processor if you’d prefer).  Using a flat knife or spoon, spread the butter mixture evenly over the non-crusted portion of the bread. Sprinkle with additional grated parmesan if desired.

Set both sides of the bread, spread-side up, on a baking sheet lined with aluminum foil and place in the center of the oven under the broiler until the butter is melted and the top starts to becomes golden brown, about 3-5 minutes. Take care to pay attention to the bread so it does not burn — it can cook quickly under the broiler.

Once golden, remove from the broiler and set on a cutting board. Allow to cool for 2-3 minutes in order to handle. Using a serrated bread knife, cut the bread into portions and serve.

I used 100% whole wheat spaghetti topped with homemade marinara sauce w/ Italian sausage.

Garnished with freshly grated Parmesan cheese & parsley.

 

Honey Yogurt Fruit Dip

Normally I don’t eat yogurt dip with my fruit but this

recipe just stood out. Had to try it!

Light, not overly sugary & so delicious!

My daughter consumed all the apple slices, hand full of grapes

& a couple strawberries. This normally wouldn’t happen unless given

something less appealing to eat. Such as tomatoes. lol!

I will definitely be making this again & trying out different fruit.

Ingredients

1 (7 oz.) container 2% Greek yogurt
1/4 cup honey (Use local!  You’ll taste the difference.)
Ground cinnamon, to taste

Combine the yogurt & honey in a small bowl.  

Mix thoroughly until smooth & well combined.  

Add a very small amount of cinnamon, taste, & adjust accordingly.

 Cover and refrigerate.  

Serve with fresh fruit.

 

English Sweet Potato Biscuits & Honey Butter

I had mentioned in the previous post about sweet potato biscuits so here they are.

Found this recipe in one of my Taste of Home magazines so I thought I’d give it a try.

These are really good with the homemade honey butter but not so much dry.

My family didn’t complain, actually ate 3 to 4 biscuits a piece. They weren’t bad but I think I might

cut back on the flour & add more sweet potato. I will also make them thicker.  It was

my first time making homemade biscuits so this was definitely a learning experience.

See how thin they are? Next time I won’t roll them as much.

Ingredients – Biscuits 

2 cups all-purpose flour

4 tsp sugar

3 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup shortening (I know this is unhealthy )

1 cup mashed sweet potatoes

1/2 cup half & half cream

Honey Butter

1/2 cup butter softened

2 Tbsp honey

1/2 tsp ground cinnamon

In a small bowl combine the first six ingredients. Cut in the shortening until mixture

resembles coarse crumbs. Combine sweet potatoes & cream. Stir into crumb

mixture just until moistened. Turn onto a lightly floured surface.

Gently knead 8 to 10 times. Pat or roll out to 1/2 inch in thickness.

Cut with floured biscuit cutter. Place 1 inch apart on a greased baking sheet.

Bake at 400 degrees for 9 to 11 minutes or until golden brown.

In a small bowl, beat the butter, honey & cinnamon until blended. Add a little more

honey if you can still taste the butter flavor.

 

Chicken Tacos

We are such the taco loving family!

I really think we could eat them every night of the week.

These tacos came from an amazing source! It came from e-mealz. If you have never heard of e-mealz,

it is a wonderful meal planning website & I highly recommend using it.

It’s fantastic for families on a budget & you get to cook things you normally wouldn’t.

Expand your palate!

When we first made these tacos, I have to admit that the sauce sounded a little

odd but trust me when I say it’s good. There are two versions, a “healthier” choice & one with real bacon. ha!

The picture above doesn’t show feta cheese because my family didn’t save me any.

I had to make do with shredded cheese..

Ingredients

3 chicken breast (if you have a larger family, add a couple extra)

1 head of lettuce

1 package of turkey bacon or regular bacon

feta cheese

pack of tortillas

cayenne pepper

ground coriander

garlic salt

ground cumin

1/2 cup ranch dressing

2 tablespoons Italian dressing

olive oil

Start by wash your chicken breast & lining on a paper towel to drain extra moisture. Start seasoning skin side up.

Sprinkle cayenne, coriander, garlic salt & cumin lightly on each side. Skin side should now be facing down.

The chicken needs to rest for about 10 minutes to absorb all the flavors.

While waiting mix ranch & Italian dressing together in a bowl & set aside.

Peel first layer off the head of lettuce & chop. Pieces should be relatively small.

Wash lettuce using a salad spinner or strainer.

Fry up your bacon. Afterwards chop into tiny bite sizes.

In large pan place about a table spoon of olive oil. Heat pan on medium to high heat.  To sear the chicken,

the oil has to be pretty hot so don’t get too antsy. You’ll know when the pan is ready because there will be a little smoke.

Put the chicken in skin side down. Once the chicken is browned, flip. You will not cook your chicken all the way through,

just sear it & remove from the pan. Chop your chicken into bite size pieces & place back into heated pan to finish cooking on medium heat.

Heat tortillas by pan or microwave – which ever is easiest for you.

Fill tortillas with chicken, lettuce, bacon & feta topped with sauce.

 

Pumpkin Pancakes w/ Cinnamon Syrup

Okay, so get prepared to have some of the best pumpkin pancakes of your life! My husband & daughter absolutely LOVE these & have been a fall staple since discovering this recipe from this little blog. I will say that this recipe will have to be doubled if you have more than 3 people in your family. There’s barely enough to go around if you make bigger cakes like I do. Oh, I haven’t mentioned the cinnamon syrup yet. It’s to die for! So good, so sweet & so easy to make.

Pumpkin Pancakes

 

1 cup flour

1 1/2 Tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 ground allspice

1/2 ground cinnamon

1/4 tsp salt

3/4 cup milk

1/2 cup pumpkin puree – If you want a stronger pumpkin flavor add a cup.

1 egg

1 Tbs vegetable oil

1 Tbs vinegar

 

In a bowl, mix together the milk, pumpkin, egg, oil & vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon & salt. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled pan over medium heat. Use about 1/4 cup for each cake unless you prefer them a little bigger.

 

Now for the syrup!

 

Cinnamon Syrup

 

1/2 cup white sugar

1/2 cup packed brown sugar

2 Tbs all purpose flour

1 tsp ground cinnamon

1 tsp vanilla

1 cup water

 

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat & set aside until needed. *I let mine sit on very low heat until I’m ready to pour on top my cakes. My house prefers warm syrup. Also can be saved & reheated*