Wednesday, June 1, 2011

Greek wraps

There are not many things in this world that make me smile quite like Greek food.  I love all of the strong flavors that are incorporated to form a good Greek dish. This is by no means an authentic Greek dish, but it is simple and delish. Give this one a try for a simple summer dinner.

What you will need:
7-8 Boneless skinless chicken tenders or a few boneless skinless chicken breasts
1 1/2 Tbsp lime juice
3 Tbsp honey
head of romaine lettuce
purple onion
feta cheese
flour tortillas or pita pockets

1/4 cup olive oil
1 tsp minced garlic
3 Tbsp Lime Juice

3/4 cup plain unflavored yogurt
dill weed (a few dashes)

Cut your chicken into bite sized pieces and saute in a little olive oil until cooked thoroughly. Season with salt and pepper,
1 1/2 Tbsp Lime Juice and 3 Tbsp honey. Remove from heat and set aside.

Wash and chop all veggies into bite sized pieces and set aside in individual serving bowls.

Mix together all dressing ingredients and shake until combined.

Mix together yogurt and dill weed to make your yogurt sauce.

I like to serve these in a "build your own" style. You will want to take a tortilla ( I like them slightly warmed) and add some yogurt sauce, lettuce, tomatoes, onions, olives, cucumbers, feta and chicken. Then drizzle the filling lightly with the dressing and either roll up to make a wrap or eat like a taco.

This is a relatively healthy dish that is perfect for a hot summer night and also makes pretty good leftovers. Enjoy!!!

* I received this recipe years ago from a co-workers wife and have loved it ever since. I have tweaked it slightly over the years but the concept remained the same. Thanks Laura!!!

Wednesday, May 25, 2011

Crock Pot Chicken for Taco's, Salads, Burritos, Etc........

I love this recipe because you can use it for so many different things. I used it for taco's on Sunday and will be using the leftovers for a chicken taco salad. I will be testing out a recipe for Cafe Rio's creamy dressing and will let you know how it turns out.

8 Boneless Skinless chicken tenders (mine were frozen)
1/2 packet of taco seasoning
1 jar salsa (we use homemade but any kind will do)
1 can diced green chili's
juice of 1 small lime

This recipe is a little complicated so please pay close attention. First,  take all ingredients besides the chicken and mix together in a bowl. Place chicken in the bottom of a crock pot and pour mixture over the top. Cook on low for about 5-6 hours or until the chicken shreds easily with two forks. Pour excess juice down the drain but make sure to keep about 1/3 of it in with the chicken to make it extra moist. Shred chicken and use in your desired dish of choice.

I told you it was complicated, I am all that is woman. Enjoy!

On a side note, this recipe made more than enough for both taco's and taco salad for the husband and I. I sometimes will freeze the leftovers and use them a few weeks later in a different dish.

Monday, May 23, 2011

Chicken Tikki Masala

This is a really easy weeknight meal if you are in the mood for something a little out of the ordinary. I made this Saturday and the leftovers are really good as well....YUMMM!!!!

1 cup plain unflavored yogurt
1 Tbsp Lemon juice
2 tsp ground Cumin
1 tsp ground cinnamon
1/2 tsp Cayenne pepper
1 1/2 tsp Paprika
2 tsp black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts or about 8 good sized chicken tenders cut in to bite size pieces

Combine all marinade ingredients in a Ziploc bag and allow to marinate for at least an hour but I let mine sit in the fridge all day. Soak some wood skewers in a water bath for about 30 minutes and then place chicken pieces on skewers. Place on a oiled grill grate over medium-high heat. Cook for about 5-7 minutes on each side.


1 Tbsp Butter
1/2 jalapeno pepper finely chopped (seeds removed unless you like it really spicy)
1 clove of garlic minced
2 tsp ground Cumin
2 tsp paprika
1/2 teaspoon salt
8 oz can of tomato sauce
1 cup heavy whipping cream
chopped fresh cilantro

In a large skillet melt butter over medium heat and saute garlic and jalapeno for about 2 minutes. Add in spices, tomato sauce and cream and allow to simmer and thicken over low heat for about 20 minutes. Add in cooked chicken and cilantro and allow to simmer for about 10 more minutes. Serve over white or jasmine rice and garnish with fresh cilantro. Enjoy!

Monday, April 18, 2011

No Bake Eclair Cake

Ooooooh buddy, you are in for a treat with this tasty and SUPER easy cake. This is probably one of my favorite desserts on the planet. Give this one a shot and let me know what you think.

1 Box Graham crackers
2 3.5 oz boxes instant vanilla pudding ( I actually prefer to use banana creme pudding)
1 large 16 oz? container Cool whip (thawed)
1 container prepared chocolate frosting
3 cups milk

In a mixing bowl combine pudding mixes and milk and whisk together. Place mixture in the fridge for about 5-10 minutes to allow it to slightly set up. Next mix the Cool Whip with the prepared pudding mixture and whisk together until well blended. Begin the layering process by placing a single layer of graham cracker in the bottom of a 9 x 13 pan. You might have to break them into odd shaped pieces to make them fit since most baking dishes have rounded corners. Not to worry, you will never be able to tell once you see the finished product. Using a rubber spatula spread half of the pudding/cool whip mixture over the first layer of graham crackers. Place another layer of graham crackers over the pudding followed by the remaining cool whip/pudding mixture followed by one more layer of graham crackers. Heat the frosting in the microwave for about 30-45 seconds so it is runny and a little easier to work with. Pour frosting over the top layer of graham crackers and use the back of a spoon to spread evenly over the top. Cover and refrigerate for at least 6 hours but better if you do it overnight. This is a VERY important step and not one you can skip. Thanks to my sister-in-law Kelli for introducing me to this recipe a few years back. It is the BEST!!!!

Tuesday, April 12, 2011

Chocolate Chip Zucchini Bread

I know most people think of making Zucchini Bread in the early fall when their gardens are overflowing with the stuff. I happen to have a few zucchinis in the fridge that I needed to find a use for and decided to make some spring time zucchini bread. I really love this recipe because the bread comes out so soft and with the perfect amount of sweet and chocolate. Give this a try, you won't be disappointed.

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
1 Tablespoon honey
4 cups shredded zucchini
1 cup chocolate chips

Pre heat oven to 350 degrees. In a mixing bowl combine eggs, oil, sugars, vanilla and honey and mix well. Now sift together the flour, cinnamon, soda, powder and salt and add to wet ingredients. Mix well and lastly add in the zucchini and chocolate chips. Pour mixture into 2 regular greased and LIGHTLY floured loaf pans or 3 small loaf pans. Put into preheated oven and bake for 50-55 minutes or until a toothpick comes out clean. Let loaves cool in the pan for at least 30 minutes. ENJOY!!!

Wednesday, April 6, 2011

Yogurt Chicken

I love this meal because it uses up leftover plain unflavored yogurt, which I happen to use a bunch in cooking. I first tried this recipe when I saw it on the Pioneer Woman's blog and made a few changes to make it my own.

8 Boneless skinless Chicken tenders ( you could use breasts just adjust your cooking times accordingly)
1 cup plain unflavored yogurt
2 cloves garlic diced finely
seasoned salt
1 lemon
1 1/2 cups panko style bread crumbs

Pre-heat oven to 350 degrees. Begin by generously seasoning your chicken with salt, pepper and seasoning salt. Mix yogurt, garlic, the juice of a lemon and parsley in a bowl and place your bread crumbs in a separate bowl. Dredge the chicken into the yogurt mixture coating evenly and then into the bread crumbs making sure the entire tender is breaded. Place them in a greased baking dish and continue until all of your tenders are breaded. Add a small slice of butter to the top of each tender, cover and place into the oven for about 45 minutes removing the foil for the last 15 minutes. At this point I like to turn the broiler on low and let them brown up even more for a few minutes. Just make sure you keep an eye on them as they will burn quickly.

On a side note I would like to emphasize that you make sure you use PLAIN unflavored yogurt. I was in a rush at the grocery store and accidentally purchased VANILLA yogurt. Luckily I realized it after breading only one chicken breast. I often substitute yogurt for sour cream but last night had to reverse that. So if push comes to shove sour cream will work in place of yogurt. Enjoy! 

Wednesday, March 30, 2011

Chicken Pot Pie

This is a recipe that I got out of my very favorite cook book by the Pioneer Woman. It is comfort food at its finest and also a great way to use up leftover turkey or chicken.

What you will need for the filling-
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken or turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

What you will need for the crust-
3/4 cup Crisco (vegetable Shortening)
1 1/2 cups All-purpose Flour
1 small Egg or half of a large one
3 Tablespoons Cold Water
1/2 Tablespoon White Vinegar
1/2 teaspoon Salt

In a mixing bowl using a pastry cutter combine Crisco and flour until it resembles a bunch of small balls. Add to that beaten egg, salt, water and vinegar. Continue using the pastry cutter to combine. Flour your hands slightly and form dough into a large ball. Place the ball into a ziploc bag and flatten slightly. Place into the freezer for 15-20 minutes to chill while you start on the filling.

Melt the butter in a dutch oven or large pot and add celery, carrots, onions and peas. Saute over medium heat until veggies start to turn translucent. Add cooked shredded turkey or chicken and stir. Sprinkle flour over mixture and stir slowly for a few minutes. Pour in chicken broth, wine and then add cream.  Allow to bubble and thicken for a few minutes and then add salt, pepper and thyme to taste. Pour mixture into a caserole dish and now work on the crust again.

Lightly flour your counter and rolling pin. Roll the dough until it is about and inch bigger than your casserole dish. Place crust over the pie filling and push into the sides of the dish. Cut a few slits in the top to allow it to vent. Bake at 400 degrees for 30 minutes.

Side note- The easiest way I have found to make shredded chicken is to boil water in a large pot with a few boullian cubes and whatever raw chicken you have available. I mostly use boneless skinless breast because I always have them. I even throw them in frozen from time to time. Boil for about 15 minutes or until the chicken shreads easily with two forks.