Chicken gyros

Marinade Ingredients

1 cup plain Greek yogurt 
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper

Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives

Instructions

Marinate the chicken:

In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.

Cook the chicken:

Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.

To Oven-Bake: 

Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.

To Grill Outdoors: 

Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.

Assemble the chicken gyros. 

Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.

Grandma's French Hamburger Dressing

3  lbs ground meat - beef/pork/venison/etc - browned & drained
1 lg onion - sauted in olive oil or butter (your choice)
1 c water + 3 tablespoons melted butter
1/2 package sage and onion bread crumbs (soaked in water and melted butter)
4 potatoes, boiled and mashed (add milk and butter to mash per typical)
1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon
1 teaspoon sage
3/4 teaspoon thyme

1/2 to 1 c beef broth

Combine spices and onion with browned meat in the large frying pan with 1/2 to 1 cup of beef broth.

Simmer for 5 to 10 minutes.

Get out a very large mixing bowl and mix the meet, potatoes and stuffing well.

Bake in casserole dish 350 for 45 minutes or until warmed through (165)

Add 1.2 c to 1 c beef broth if making ahead and reheating.

 

Blackened Tuna Spice mix

1 tablespoon smoked Paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon Sugar
1/2 teaspoon black pepper

Store in tight lid container for up to 3 months.

Heat 2 tablespoons oil in pan over medium high heat. Coat tuna steaks each side with seasoning. When oil smokes, add tuna steaks to pan. Sear 1 minute each side. Reduce to medium heat and cover for 2 minutes.

Easy Korean Beef Bowl

4 servings Cooked rice
1 small onion chopped
3 cloves garlic chopped
2 carrots julienned
1 lb cooked ground beef

Sauce:
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce
1 tablespoon cooking Sherry
1 tablespoon Sugar
1 tablespoon toasted sesame oil
red chili flakes to taste
1/2 teaspoon Ginger

Make rice for 4 bowls

Heat 2 tablespoons oil in wok. Cook onions garlic and carrots, cook 4 - 8 minutes. Add ground beef and stir together. Add sauce. stir and cook until heated through.

Put rice in bowls add beef mixture on top and sprinkle with sesame seeds.

Mom's Taco Seasoning

2T Chili Powder

2T Paprika
1T Ground Coriander
1T Garlic Powder
1T Salt
2t Ground Cumin
1/2t Crushed Red Pepper Flake
1/2 t Black Pepper
1t dried leaf oregano

Mix thoroughly. Add 1 to 1 1/2 T and 1/2c water to 1 lb of meat (beef/chicken). Cook on medium heat 5 - 10 min.

Spicy Red Rub

3 tablespoons smoked Paprika
3 tablespoons ground Cumin
1 tablespoon Kosher Salt
2 tablespoons Sugar
1 1/2 tablespoons ground Cloves
1 tablespoon Chipotle Chili powder
1 tablespoon ground Mustard


Combine all ingredients in a container with a tight fitting lid. Stores for up to 3 months.

Cucumber Yogurt Sauce (Tzatziki)

3 cloves of Garlic
1/2 cup white vinegar
4 cups Greek Yogurt
1 large cucumber, peeled, trimmed, seeded, cut into 1/4" dice
3 tablespoons chopped fresh Dill
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper


Combine the garlic and vinegar in a blender, puree until smooth. Combine the yogurt and blended garlic in a bowl. Whisk the garlic into the yogurt.

Fold in the cucumbers, dill, salt and pepper.

Keep in a container with a tight lid in the refrigerator for up to a week.