Tuesday, May 25, 2010

Gyro Wraps

1/2 pound ground turkey
2 tsp minced garlic
1/2 tsp oregano
1/4 tsp salt
red onion, diced
tomato, diced
romaine lettuce, shredded
cucumber, diced
1/4 cup feta cheese
2 burrito size tortillas
Sour Cream

In a skillet, brown the garlic and ground turkey on medium heat until no longer pink.
Stir in the oregano and salt.
Spread sour cream on tortilla.
Top with lettuce, ground turkey mixture, onion, tomato, cucumber, and feta cheese.
Wrap up and eat!!!

My review:  This was delicious, and a great, lighter version of a gyro.  Lots of yummy veggies went into it, and the ground turkey has a great flavor.  If you like gyros, you will love this!

Greek Chicken Salad

Serves Two

I know the picture isn't great, but trust me...

Two boneless skinless chicken breasts
Greek Marinade/Salad Dressing (Gazebo Room)
1/4 red onion, diced
1/2 cucumber, diced or sliced
4 mushrooms, sliced
1/4 cup feta cheese crumbles
Romaine lettuce

Marinate chicken breasts in a cup of greek salad dressing for at least 2 hours.
Grill, bake, or skillet fry until juices run clear, and then slice.
Grab two plates, and put a large amount of romaine lettuce on each.
Layer with onion, cucumber, and mushrooms.
Top with chicken, croutons, and feta cheese.
Use the greek dressing for salad dressing.

My review:  the biggest reason I made this was because i had feta, cucumbers, and red onions left from the gyro pizza.  However this turned out to be really good, and just like a greek chicken salad you would get in a restaurant.  Makes a great lunch to pack for work!

Wednesday, May 19, 2010

Gyro Pizza

This tasted just like a real gyro sandwich!  Delicious!

1 can classic pizza crust (not thin, there's too many ingredients on top, it wouldn't hold up!)
1/2 lb ground turkey
2 cloves garlic, minced
1/2 tsp oregano
1/4 tsp salt
1/2 cup light sour cream
1 1/2 cups mozzerella cheese
3/4 cup cucumber, chopped coarsely
1 medium tomato, chopped coarsely
1/2 red onion, sliced
1/2 cup crumbled feta cheese

Preheat oven to 425 degrees F.
Spray 9x13 pan with cooking spray and press pizza dough in the bottom and up sides to form a crust.
Bake for 7 minutes, until crust begins to turn brown on the edges.
Meanwhile, in a skillet, brown the garlic and ground turkey on medium heat until no longer pink.
Stir in the oregano and salt.
Spread the sour cream over the warm pizza crust.
Top with 1 cup of the mozzerella.
Top the cheese with the cooked turkey.
Sprinkle with cucumber and tomato.
Separate the red onion into rings and arrange over the top.
Sprinkle with remaining mozzerella and feta cheese crumbles.
Bake 13-15 minutes.

My review:  I loved this, but then I order gyro sandwiches every time I go to restaurants that offer them.  The ground turkey cooked with garlic, oregano, and salt made it taste just like the lamb used for gyro sandwiches.  I have some leftover that I want to mix up into some gyros, and that recipe will be up here soon!  I will definitely be making this more often!

Tuesday, May 18, 2010

Chicken Wrapped Asparagus Cheese Bundles

Serves 2.

Two chicken breasts (boneless skinless), flattened to about 1/4 " thickness
About 10 stalks asparagus with the ends trimmed
1 tbsp butter
1 clove garlic, minced
2 slices provolone cheese
1 lemon, zest and juice
1 tsp dijon mustard
3 tbsp mayonnaise
Italian seasoned Breadcrumbs

Preheat your oven to 350 degrees F.
Heat pan on medium heat.  Melt the butter.  Add in the garlic and let brown for a few seconds, then add the asparagus and saute for 5-10 minutes.
Mix lemon zest, juice, mustard, and mayonnaise together, and add salt and pepper as desired.
Salt and pepper one side of the chicken breasts.
Place a piece of provolone on each chicken breast.  Then top with 4-5 pieces of asparagus.
Roll up and secure with a toothpick if necessary.
Place seam side down in a greased baking dish.
Spoon mixture over top each chicken breast.
Top with breadcrumbs.
Bake for 30-40 minutes.

My review:  This was amazing.  I was skeptical of the mayo sauce, but it turned out amazing.  Delicious.  I hope to make this again soon!  It combined three of my favorite things: chicken, cheese, and asparagus.  2 thumbs up!  I served it with brown rice flavored with lemon juice and some dried basil, and tomatoes with fresh ground pepper and balsamic.

Wednesday, May 12, 2010


I made these again this week.  And I've been eating leftovers of them all week.

And guess what?

They're bettter than I remembered.  And if you haven't tried them yet, you're crazy.  Go. Cook. Now.

They are so easy to make, and you are going to love them.

Teri's Hot & Sweet Drumsticks = total love.

I hope to be back next week with new recipes... but until then, check out the old ones... I won't tell.

Thursday, May 6, 2010

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.

My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Tuesday, May 4, 2010

Margarita Cake with Tequila Lime infused frosting

Not giving you enough notice, but this is a great recipe for Cinco de Mayo!

1 boxed white cake mix
3 egg whites
3/4 cup bottled margarita drink mix
1/2 cup water
1/3 cup vegetable oil
1 container Cool Whip
1 tablespoon tequila (optional)
2 tablespoons lime juice (fresh or bottled)  (if using fresh, zest the lime and add that too!)

Preheat the oven to 350 degrees F.  Spray a 9x13 pan with cooking spray, and flour it. (if using the spray for baking, omit the flouring).
In a large bowl, combine the cake mix, egg whites, drink mix, water, and oil, and mix for 1-2 minutes on medium until smooth.  Pour into prepared cake pan.
Bake for 25 minutes or until a toothpick comes out clean.
Mix the tequila and lime juice into the Cool Whip until combined, and use to frost the cake once it has cooled.
Store in the refrigerator.

My review:  Yum!  This tasted really good, and the margarita flavor wasn't overwhelming like I thought it would be.  Make without the tequila if you're having an underage crowd, or people who won't enjoy the taste.