Tag Archives: Olive oil

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.

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)

Sauce:

  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves

Directions:

Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa

 

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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South-of-the-Border Chicken Thighs

Ahh! I love grilling outside and especially when the weather is just right….however, in Illinois….we get it all around here so when we get a nice evening to grill out…we take it! We love chicken thighs, but you can use this on pork, chicken, or use this as a steak marinade….etc. I have only used this on chicken…so please, if you use it on anything else…I would love the FEEDBACK! Hope you enjoy….

Makes: 4-6 servings

Here’s what you’ll need:

South of the Border Chicken 001

1 cup Olive Oil (EVOO-works best)

5 tsp chili powder

1 Tbsp lime juice

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1/2 tsp ground cloves

3/4 tsp cayenne pepper (adjust to taste)

1/2 tsp black pepper

6 garlic cloves, minced

6 boneless chicken thighs (you can also use bone-in) about 2 pounds

Directions:

In a small bowl, combine the first 10 ingredients (you can adjust spiciness as you desire)…..

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Set aside 1/2 of the marinade (I only reserved 1/3 cup) for basting….(cover and place reserved amount in the fridge)…..

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Add chicken thighs to the remaining marinade in the bowl….stir the chicken making sure all pieces are covered well. Cover and place in the refrigerator for at least 4 hours…..

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After the chicken has marinated, remove chicken from the marinade and discard the remaining marinade from the bowl. Grill chicken thighs, uncovered, over medium-low heat, for 20-40 minutes (until internal temperature reaches 165 degrees)…..turn and baste frequently with the reserved marinade that was set aside….and watch closely as chicken tends to burn easily…..

South of the Border Chicken 006

We served this entrée with homemade macaroni salad and sweet corn! Mmm!

Deep Dish Pizza

It turned out to be a great day and since the Spring semester has started, I needed to make a dinner that wasn’t going to take up my entire evening. My brain needs rest…ha! So Josh and I decided on a pizza, but what kind? We agreed on a deep dish and OMG, that’s all I can say about this pizza. I have looked over and over for a great pizza dough recipe and I could not find one. I order from King Arthur Flour all the time and I thought I might as well spend the extra money and try out their pizza crust mix. I did and we fell in love tonight. This dough is very “fluffy” and has great flavor. Please make sure that when you bake the pizza, you can turn the pizza pan every 10 minutes or so for even baking and so that the dough can bake evenly. We sure hope you enjoy!

Makes: 12″ pizza (2-4 servings) ~ depends on the appetite

Bake Time: 18-25 minutes

Here’s what you’ll need:

deep dish pizza 001

1 (12-inch) deep dish pizza pan

1 box pizza crust mix

2 Tbsp olive oil (for the dough)

1 1/4 cups lukewarm water (for the dough)

1/2 pound ground beef, cooked and drained

1/4 onion, chopped

1/4 bell pepper, chopped

1/2 cup mushrooms, washed and sliced (I bought pre-sliced)

8-10 slices of pepperoni

pinch of borsari or italian seasoning

Shredded cheese

1 small can of tomato sauce

Directions:

Pre heat oven to 425 degrees. In a large skillet, cook ground beef until browned, then drain. Set beef aside. Prepare pizza crust mix according to package directions and place into greased deep dish pizza pan (we used 12″)….

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Let dough rest for about 30 minutes prior to adding toppings (need the dough to “puff” up a little bit), then add tomato sauce….

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Add onions, mushrooms, pepper, and other toppings (you can add whatever toppings you desire~these are just the toppings that Josh and I like)…

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Place in pre heated oven for 18-25 minutes, turning every 10 minutes so the dough can bake evenly….

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And the cheese is golden on top…(I usually add the cheese during the last half of the cooking time)….

deep dish pizza 007 ENJOY!!!

 

Veggie Omelet

OK…it’s official, I have started a diet (it’s not a new years resolution) and I am ready for my mind and body to take a different path…I will still be posting the same type of recipes, but I’ll also be adding more healthy alternatives as well! I started WW and I am loving it so far and this is one of the recipes that I had of my own and we fell in love with it….I don’t normally eat breakfast, but I chose to make omelets today and with egg beaters! It actually tasted amazing! It has a little spice due to the onions and the southwest flavor of egg beaters that were used but I highly recommend using veggies to keep it healthy. Here’s the recipe, I sure hope you like it!

Makes: 1 omelet

Cook Time: 8 minutes or so

Here’s what you’ll need:

Veggie Omelet 001

3/4 cup egg beaters

1/8 tsp salt

1/8 tsp black pepper

1/2 tsp olive oil or non-stick cooking spray

1/4 medium onion

1/4 bell pepper

2 Tbsp shredded cheese

Directions:

In a large non-stick skillet, spray bottom of pan with non-stick cooking spray or drizzle olive oil in bottom of pan, turn heat to medium. Once the oil is heated, pour in egg mixture and tilt pan to cover entire bottom of the pan.

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Cook without stirring until bottom of the eggs are beginning to set, about 30 seconds….

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Edges of the eggs should be easy to remove from the sides of the skillet….

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Sprinkle veggies and cheese across the eggs evenly….

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Cook eggs moving skillet back and forth over heat until cooked through 3-4 minutes. Lift one side and then proceed to fold over….

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Fold in half to serve…

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Garnish with shredded cheese, parsley, tomaotes, etc…if desired.

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Italian Chicken Sausage over Fettucine

I love Italian food! This recipe has plenty of flavor from the Pomodoro Fresco sauce and the chicken sausage alone! I added green pepper and onions…found those in the fridge, and I found the chicken sausage in my freezer. I always keep some kind of italian sauce in my pantry (in case Josh has to cook for himself when I’m not home) and I always have seasonings and other “flavor” added items. This dish was very flavorful with a lil kick to it and we both truly said that this was gonna become a favorite! Please enjoy this recipe and let me know what you think! 🙂

Makes: 6 servings

Cook Time: 30-40 minutes

Here’s what you’ll need:

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16 oz package Italian Chicken Sausage (frozen)

1 (25.25 oz) jar Pomodoro Fresco sauce

1 (14.5 oz) can diced tomatoes

2 Tbsp olive oil

1/2 green bell pepper, chopped

1/2 medium onion, chopped

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp black pepper

pinch of crushed red pepper flakes (optional)

6-8 oz fettucine noodles

Directions:

In a dutch oven, heat olive oil over medium heat….

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Slice sausage into 1/4-inch slices at an angle (better presentation)….

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Add sausage to heated olive oil…

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Chop pepper and onion….

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Add pepper and onion to the sausage….

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Cook for 10-15 minutes or until sausage is lightly browned….

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Add minced garlic to the sausage mixture during the last 2-3 minutes of cooking time….

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Add Pomodoro Fresco sauce, crushed red pepper flakes, and diced tomatoes to sausage mixture….

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Add salt and pepper (optional)…cover and let simmer over medium-low for 10-15 minutes. Meanwhile cook fettucine according to package directions and serve sauce over noodles.

Garnish with a little sprinkling of dried basil leaves.

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Enjoy! 🙂

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