Tag Archives: Greek yogurt

Chicken Gyros with Tzatziki and Flat Bread

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Quick Post: Greek night is one of my favorites and the leftovers taste even better 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from Elly Says Opa

  • 1.5 to 2 pounds chicken breast, split
  • 3-4 cloves garlic, chopped
  • 2 tsp. red wine vinegar
  • Juice of one lemon, about 3 TBSP
  • 2 TBSP extra virgin olive oil
  • 2 heaping TBSP Greek yogurt
  • 1 TBSP dried oregano
  • salt and fresh ground pepper to taste
  • 1 cup tzatziki sauce
  • sliced tomatoes
  • salad greens
  • crumbled feta
  • flat bread

Directions –

Combine garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl – then pour over chicken, cover and refrigerate for at least an hour.

Preheat the grill (or broiler, pan, ect.) Sprinkle chicken with salt and pepper on both sides and cook until done – about 5-7 minutes a side. Allow the chicken to rest for a few minutes before slicing.

Top the pita with the chicken, tzatziki, tomatoes, feta and onions. Roll up and eat!

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Tzatziki – adapted from Culinary Cory

  • 2 (7 oz) containers of Greek yogurt
  • 1 hothouse cucumber, seeded and unpeeled
  • ¼ cup sour cream
  • 2 Tbl. fresh lemon juice
  • 1 Tbl. white wine vinegar
  • 1 Tbl. fresh dill, minced (*I used about 1 tsp. dried*)
  • 1 ½ Tbl. garlic, minced
  • salt and pepper
  • assorted fresh vegetables
Directions –
Shred the cucumber with a grater and squeeze out the excess liquid. Add the dip ingredients to a medium mixing bowl. Stir until well combined. Garnish with any remaining dill. Serve with assorted fresh vegetables. Makes approximately 2 cups of dip.
bread
Flat Bread – adapted from King Arthur Flour

Wrap bread

  • 3 cups AP flour (361 grams)
  • 1 1/4 cups boiling water
  • 1/4 cup potato flour OR 1/2 cup potato buds or flakes
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon instant yeast

Directions –

1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

6) Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat (about 325°F in an electric frying pan or on an electric griddle) for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately, or cool completely before storing in a plastic bag. Note: If you plan on making these into folded sandwiches, gently fold them in half when you take them off the griddle, rather than laying them flat. That way, they’ll retain that folded shape as they cool, and will be easier to make into sandwiches.

 

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Chicken Salad Sandwich

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Quick Post: This is really good – so good that I ate it twice this week. I had leftover roast chicken, and what better way to use it than for chicken salad? This is a combination of a few different recipes that inspired me. I love the crisp bite of the celery, the sweetness of the apple, the toasty walnuts…all of these ingredients work together to make one of my favorite sandwiches. Thanks for reading, enjoy!

Chicken Salad Sandwich –

  • 1/2 – 1 cup cooked chicken, shredded or chopped fine
  • 1 celery rib, small dice
  • 1 small apple, small dice (I used a Granny Smith)
  • 1/4 cup walnuts, toasted and chopped
  • 2-3 TBSP mayonnaise
  • 2-3 TBSP plain Greek yogurt
  • 1/8 – 1/4 tsp of curry powder
  • cayenne, paprika, pepper, salt – to taste

Directions –

Mix all ingredients together in a small bowl, serve immediately or place in the fridge until ready to serve. Serve in a wrap, on a sandwich or over a bed of lettuce.

Chicken Gyros

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Well, I know my husband liked it because he ate three! Needless to say, there are no leftovers…boo! But I’m glad he liked them 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from The Girl Who Ate Everything

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice, and zest
  • Extra virgin olive oil

For the chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To assemble:

  • Pita bread (I made these again)
  • Fresh tomatoes, seeded and diced

Directions –

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Crispy Fish in Flatbread

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Quick Post: This meal was a hit! My picky daughter went as far as to call this “brilliant” (a word I have never heard her use – but I appreciated it), and asked if I could make this again for Thanksgiving!  She’s six, so I let that slide 😉 I will post the flat bread recipe I used for this soon – that one is a keeper, too! Thanks for reading, enjoy!


Crispy Fish in Flatbread – adapted from No More To Go

For the Fish –

  • 1 pound tilapia fillets – split
  • Blackening seasoning to taste
  • Kosher salt, to taste
  • 1 cup Panko bread crumbs
  • 1 egg, plus 1 TBSP water
  • 1/2 cup cornstarch
  • Peanut oil, canola oil or a combination of the two

For the Tartar Sauce – Mom Makes Original 

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2-3 TBSP sweet dill pickle relish
  • 1 tsp Dijon mustard
  • 1/2 tsp true garlic powder
  • 1 tsp white wine vinegar
  • 1 tsp of lemon juice
  • 1/2 tsp of lemon zest
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • salt and pepper to taste

Directions –

1. Prepare the sauce by combining all ingredients in a small bowl. Refrigerate.
2. In small shallow dish (pie plate), lightly beat egg with 1 tablespoon water. In another dish, pour in panko and in another dish, the cornstarch.
3. Season the tilapia with the blackening seasoning and salt, then lightly coat the fish with cornstarch – gently pat the fish to remove excess.
4. Dip the tilapia into the egg mixture, and then place the fish in the panko, making sure the piece is evenly coated. Set aside onto a clean plate and continue with the rest of the fish pieces.
5. In a heavy skillet, add enough oil to come up the sides 1/8-1/4” inch. Heat the oil over medium high heat until it shimmers. Test the oil by dropping a little panko in the pan. The oil is hot enough bubbles form around the panko.
10. Without overcrowding the pan, fry the fillet until golden, flipping once. Depending on the thickness of the fillets, these will cook in just a few minutes.
11. To serve, spread tartar on a flatbread, arrange tilapia, and other toppings of your choice.

Whole Wheat Sandwich Bread

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Yes, it came out a little – okay, a lot wonky…but I have issues with braids on top of loaves. I didn’t tuck the braid underneath the loaf, and this is what happens. I should know by now that patience and reading through the full recipe is rewarded. Don’t be like me! 😉 However, in the end what the food looks like isn’t nearly as important as how it tastes.

Verdict: S calls this “cloud bread” and didn’t seem to mind that this is wheatier than other loaves I usually make. This bread tastes great and isn’t bitter from all the wheat flour. It’s also surprisingly soft and squishy, but not so soft that it fell apart while eating my sandwich. Thanks for reading, enjoy!

Whole Wheat Bread – adapted from My Kitchen Addiction

  • 2 tablespoons orange juice
  • 1 cup lukewarm water
  • 2 1/2 teaspoons instant yeast (or one packet)
  • 3 tablespoons granulated sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 cup bread flour (King Arthur)
  • 3+ cups white whole wheat flour (King Arthur)

In a large mixing bowl, combine the water and the orange juice.  Sprinkle with the yeast and granulated sugar, and stir to dissolve.  Add the yogurt, canola oil, salt, and cup of bread flour.  Use a wooden spoon to mix, beating vigorously to start to develop the gluten in the bread flour.  Gradually, add the whole wheat flour, mixing with the wooden spoon until the dough pulls away from the sides of the bowl to form a ball. At that point, turn the dough out onto a clean, floured surface, and knead until you have a smooth dough (about 6-8 minutes). The amount of whole wheat flour needed will vary on the humidity and other factors.  Add just enough flour to keep the dough from sticking to your hands as you knead.

Return the dough to a lightly greased bowl, cover (with plastic wrap or a damp towel), and let rise until the dough has doubled (about an hour or two). It has risen sufficiently when the imprint of your fingers remains and the dough doesn’t spring back up.

Punch down the dough and form it into the shape of a loaf.  If you prefer, you can make a braid-topped loaf (like the one in my pictures) by reserving 1/3 of the dough, dividing it into three long strands, and creating a braid.  Place the braid on top of the loaf, tucking in the ends.  Place the shaped loaf into a greased loaf pan, cover, and let rise for an additional hour.

Preheat the oven to 350°F.  Bake the bread uncovered for 15 minutes, then cover with aluminum foil (to prevent over-browning on the top) and bake for an additional 20 – 25 minutes.  The internal temperature of the bread should be 190°F when the bread is done. Let the bread rest in the pan for a minute or two before transferring it to a wire rack to cool.  Cool for at least 30 minutes before slicing.

Creamy Cilantro Lime Dressing

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Quick Post: I’m always on the lookout for more dressings to spice up my salads. This one is so yummy – creamy, tangy, herbaceous, slightly spicy and a little sweet. This would be a perfect spread for sandwiches or topped onto grilled chicken or shrimp. It does take a little extra time to prepare, but it’s worth the effort and I’ll definitely make this again. Thanks for reading, enjoy!
Creamy Cilantro Dressing – adapted from Pinch of Yum
  • 3/4 – 1 cup cilantro leaves
  • 1 cloves garlic
  • 3 tablespoons plain  Greek yogurt
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • 2 teaspoons fresh lime juice
Directions: 
1. Place all ingredients in your stick blender carafe and blend. Thin out with more olive oil or lime juice as needed.

“Smoozy”

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My Mom and Dad sent money for Christmas – always a good gift! I had a lot of fun choosing new kitchen toys that will make my life a little easier. With my portion, I bought two new loaf pans (I can’t wait to use these), a new cooling rack and a stick blender. Oh, how I love you stick blender…I have so far only used it to make smoothies, but if that was all it was good at making that would be just fine with me. It’s a lot less hassle than dragging out the blender every morning, and I have even had time to make the kids one before school too. The clean up is so easy too which is always a plus. Anyway, here’s my tasty, super simple, healthy, basic smoothie. Enjoy!

Morning Smoothie

  • 1/2 cup almond milk
  • 1/8 cup Greek vanilla yogurt
  • 5 slices frozen banana ( the secret to a thick smoothie )
  • 4 frozen strawberries
  • 10 frozen blueberries
  • 5 frozen peach slices
  • squeeze of honey

Directions –

Place all ingredients into the mixer beaker and blend using an up and down motion until ingredients are combined.