Tag Archives: salt

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.

Breakfast Pizza

We wanted a little bit of a change for breakfast and this is what we had…hope you try it soon and enjoy!

Here’s what you’ll need:

beginnings of a masterpiece!

beginnings of a masterpiece!

  • 2 (6 ct. small tubes) of buttermilk biscuits
  • 5 eggs
  • 1/4 cup milk
  • 1 lb. country pork sausage
  • 1 cup frozen hash browns (shredded and thawed)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp. grated parmesan cheese
  • 1 cup shredded cheddar cheese (your choice)

Directions:

Cook sausage until browned, drain fat. Breaking it up as you cook so that it’s ground. Open the tube of biscuits and press flatly on a 9×12 cookie sheet (it will hold all 12 biscuits as in the pic above). Sprinkle with hash brown potatoes, cooked sausage, and some shredded cheese…we also added onions and green peppers….

almost ready for the oven!

almost ready for the oven!

In a separate bowl, beat eggs, milk, salt, and black pepper…evenly pour over pizza in the middle (it will seep to the edges on its own)…

doesn't it look great?!

doesn’t it look great?!

Sprinkle with parmesan cheese over entire pizza (I used shaved but it preference, really!)

shaved parmesan

shaved parmesan

Bake at 375 degrees for 20-30 minutes….

perfection!

perfection!

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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Hamburger Goulash

This hamburger goulash is going to be a staple in your home…GUARANTEED! Please enjoy!

Serves: 6

Prep: 5 minutes; cook time: 30 minutes

Here’s what you’ll need:

goulash

2 pounds ground beef

1 onion, chopped

2 cups water

3/4 cup ketchup

2 Tbsp Worcestershire sauce

2 tsp paprika

2 tsp sugar

1 tsp salt

1/2 tsp ground mustard

1/4 tsp garlic powder

2 Tbsp all-purpose flour

1/4 cup cold water

Directions:

In a Dutch oven, cook beef and chopped onion over medium heat until meat is no longer pink; drain…. by the way…we LOVE ONIONS!!

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Add the water…..

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Ketchup…..

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Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

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Ground mustard…..

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Garlic powder…..

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Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine flour and cold water until smooth…..

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Stir into the meat mixture…..

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Bring to a boil and stir for 2 minutes or until thickened. Serve with pasta of your choice! We chose to use small shell pasta!

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This was his second bowl! 🙂

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Guacamole

This is such a simple recipe and avocados are such a healthy and tasteful way to get in some of those required nutrients. Now that spring and summer are on their way, why not get started with a great snack!? This is full of flavor and can be adjusted to your liking! Enjoy!

Prep Time: 10 minutes

Makes: approx. 1 1/2 cups

Here’s what you’ll need:

guacamole 003

2 ripe avocados

2 Tbsp – 1/4 cup minced onion

1 jalapeno, finely diced

1 Tbsp lime juice

2 Tbsp cilantro (I used dried cilantro)

1/2 tsp Kosher salt

Dash of black pepper

1/2 ripe tomato, chopped

Directions:

Cut avocados in half….

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Remove seed (pit), and scoop out the avocados from the peel, put into a mixing bowl….

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Using a fork, roughly mash the avocado (don’t overdo it, this should be a little chunky!)….

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Add the diced onion, cilantro, lime juice, tomato, jalapeno, & salt and pepper…

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Be careful handling any kind of peppers when removing the seeds. I wear gloves and then thoroughly wash my hands after handling…

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Remember…DO NOT TOUCH YOUR EYES OR FACE FOR SEVERAL HOURS  after handling peppers.

Cover guacamole with plastic wrap directly on the surface of the guacamole (helps to prevent oxidation)…

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Refrigerate until ready and you can change the spice level as needed!

Enjoy!!

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…..

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

Parmesan-Ranch Chicken

Sorry it’s been a while since posting…school has me so busy and trying to keep up with daily life. Hope you all had a safe and wonderful St. Patty’s Day! I’m sure there were loads of Corned Beef and Cabbage and Green Beer…haha. We didn’t indulge into the normal entree’s that encapsulate the green holiday…instead we chose to eat a little healthier and I learned to accept whole wheat flour a little bit better. 🙂 This recipe is my own and I truly hope you like it. Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

2 1/2 pounds boneless, skinless chicken breasts (or thighs)

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3 eggs, beaten

3/4 cup whole wheat flour

3/4 cup grated parmesan cheese

1/2 Tbsp garlic pepper

1/2 tsp salt

1 Tbsp Ranch dressing mix (or 1 pkt)

Directions:

Pre heat the oven to 350 degrees. Spray baking sheet with non-stick cooking spray and set aside. In a shallow bowl, beat eggs….

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In a shallow dish (or paper plate for easy clean up) place the flour…..

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Add garlic pepper, parmesan cheese, salt, and ranch dressing mix. Stir until well combined….

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Dredge chicken breasts in egg…..

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Then press and roll chicken breasts in parmesan/flour mixture…. place coated chicken breasts on coated baking sheet. Bake for 30-45 minutes or until chicken reaches an internal temperature of 160 degrees….

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**Spray each piece with a little bit of olive oil flavored cooking spray before placing into the oven…

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We served these up with steamed vegetables and couscous….Enjoy!

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