Monthly Archives: February 2015

Slow Cooker Chicken Gyros

I have made these before and this is my first attempt at cooking the chicken via slow cooker for this recipe. They have turned out succulent and full of fresh flavors. I hope you give these a try and please let me know what you think?! I would love to hear from you!

Here’s what you’ll need:

Chicken:

2 lbs. boneless, skinless chicken breasts

2  tsp lemon juice

3 cloves garlic, minced

1/2 tsp. dill

1 1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. coriander

salt & black pepper, to taste

6-8 flatbreads (I used store-bought)

Tzatziki sauce, homemade or store bought (recipe follows)

Feta Cheese crumbles

Cilantro

Diced:

  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1 medium cucumber
  • kalamata olives
  • romaine lettuce

Directions: 6-8 hours

Place chicken breasts along with minced garlic, thyme, oregano, coriander, lemon juice, and dill in bottom of slow cooker.

greek chicken gyros

Cover and turn on LOW. Let cook for 6-8 hours.

Shred the chicken and stir with the juices it made while cooking.

Tzatziki Sauce:

1 medium cucumber, chopped

1 tsp salt, plus more to taste

1 cup plain fat-free Greek yogurt

1 clove garlic, minced

1 tbsp. fresh lemon juice

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp red wine vinegar

1 tbsp. chopped parsley

1 tsp dried dill

black pepper

Directions: Prep time 10 minutes

Place a diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat the cucumber then allow to rest at room temperature for 30 minutes. (I peeled the cucumber, sliced it lengthwise, and used a spoon to clean out the seeds then proceeded with dicing).

Rinse cucumbers and place over several layers of paper towels. Squeeze some moisture as if you’re wringing out a cloth. You can place cucumber in a large mixing bowl, add Greek yogurt, garlic, dill, lemon juice, olive oil, red wine vinegar, parsley, and salt & pepper to taste. (If you want it more blended, you can always put these ingredients in the food processor).

This sauce can be stored in an air tight container for up to 3 days in the refrigerator.

Here comes the most anticipated part of this decadent and succulent meal…………

THE ASSEMBLY:

Layer chicken in a row in the middle of the flatbread, top with lettuce (optional), tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, Tzatziki sauce, and cilantro.

Pizza Sub

I made this sub and I am getting told by friends and family that I should post it here….well, here it is….it’s very easy & delicious!

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Here’s what you’ll need:

1 loaf of sweet French bread (cut lengthwise)

1/2 lb deli sliced pepperoni

1/2 lb deli sliced Genoa salami

1/2 lb deli sliced smoked ham

1 pkg thin sliced provolone cheese

1 pkg thin sliced mozzarella

1 small can sliced black olives

1/2 red onion, thinly sliced

1 can pizza sauce

Directions:

Cut loaf in half lengthwise.

Spoon pizza sauce on top and bottom pieces of French loaf, reserve some for later.

Place 3-4 cheese slices on the bottom half of the loaf.

Next, layer pepperoni, ham, and salami, pizza sauce, onion slices, black olives, and 3-4 cheese slices.

Repeat previous step and place top piece of loaf on the sandwich.

Wrap in aluminum foil, and bake at 375 for 20-25 minutes or until heated through.

You can add any toppings to this hot sub sandwich that you prefer.

I’m sure he would love this sandwich too….

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ENJOY!!

Buffalo Chicken Chili

It’s still Winter so I figured I would make something to keep me warm…boy, does this ever keep me and my tastebuds warm! This has a great deal of spiceiness and you can adjust it as you like!! Check it out!!

Here’s what you’ll need:

1 3/4 pounds chicken breasts (boneless/skinless)

2 tbsp olive oil

4 cups low sodium chicken broth

1 can (14.5 oz) northern beans

2 cans (10 oz) rotel (tomatoes with green chiles)

1 (14.5 oz) can golden corn

1/3-1/2 cup Franks buffalo wing sauce (adjust to your spiceiness level)

3 garlic cloves, minced

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 tsp chili powder

1 tsp cumin

salt and black pepper to taste

Directions:

Heat oil in large stockpot over medium-high heat until shimmering. Add onion, chicken breasts, celery, carrots, and sauté until chicken is thoroughly cooked. Add garlic and sauté for an additional 2 minutes or until fragrant, stirring occasionally.

Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm, topped with blue cheese crumbles.

Buffalo Chicken Sandwiches

Chicken, garlic, buffalo wing sauce, and ranch mix....

Chicken, garlic, buffalo wing sauce, and ranch mix….

2 lbs. boneless skinless chicken breasts

12 oz bottle of Buffalo Wing Sauce

1 oz dry ranch mix

2 tbsp. butter

2 cloves garlic, minced

Directions:

Place the chicken breasts in the slow cooker…

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Sprinkle packet of ranch mix over chicken…

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Mince garlic and sprinkle over chicken….

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Pour sauce over chicken and other ingredients….

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Add butter and place the lid on the slow cooker. Cook on LOW 4-6 hours…

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Shred breasts and return the meat to the slow cooker, stir to combine, and cook for another hour to let the meat soak up the sauce…

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We devoured our sandwiches on Onion buns and enjoyed these with a great beer!

Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

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