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 šŸ™‚ 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
  • Ā¼ 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 Ā½ 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 325Ā°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.

 

Honey Chipotle Chicken Salad with Lime Quinoa

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Quick Post: This salad was everything I wanted it to be – sweet, spicy, smokey, tangy – perfect! The chicken soaked up all the flavors of the marinade and once grilled, it caramelized and became it’s own finger-licking-good sauce. The surprise hit for me was the lime quinoa – I cooked it in homemade chicken stock with a little salt and pepper. Thanks for reading, enjoy!

Honey Chipotle Chicken Bowls with Lime Quinoa – adapted from How Sweet Eats

honey chipotle chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce, from a can of chipotles in adobo
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey mustard (*I used this recipe*)
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced

salad

  • 6 cups spring greens
  • 1/2 pint cherry tomatoes, halved (*I had Roma tomatoes)
  • 1/4 cup torn fresh cilantro (*the store didn’t have any*)
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced

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Lime QuinoaĀ 

  • 1/2 cup uncooked quinoa, rinsed well (at least 3 times, or until the water is clear)
  • 1 cup chicken stock
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions –

Add the chicken breasts to a baking dish or Ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

Asian Flank Steak Marinade

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This recipe is perfect for those of you who’s tastebuds are burnt out from Thanksgiving leftovers šŸ˜‰ My husband did a great job grilling this to the perfect medium doneness! The flavor was really good, but it lacked spice – next time I’ll add some red chili flakes or just coarsely cracked black pepper. Thanks for reading, enjoy!

Asian Flank Steak Marinade – adapted from Just a Taste

  • 1 ( 1 1/2- to 2-pound) flank steak, or skirt steak
  • 1/4 cup low sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 3 Tablespoons honey
  • 4 garlic cloves, minced
  • 2 Tablespoons minced fresh ginger
  • 3 scallions, thinly sliced

Directions –

asiansteakPlace the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Tequila Lime Chicken Club Sandwich with Jalapeno Mayo

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If you haven’t tried this marinade yet, you should! I love a good grilled chicken sandwich, but what drew me to this recipe was the addition of bacon and jalapeno mayo – how bad can that be?

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Verdict: Amazing! I will definitely make this again and especially the jalapeno mayo. Thanks for reading, enjoy!

I used this marinade again, made this mayonnaise (I didn’t have a drop in my house – luckily, it’s so easy to make!), these buns; and this guacamole.

Roasted Jalapeno Mayonnaise – adapted from Closet Cooking

  • 2 jalapeno peppers
  • 1/2 cup mayonnaise
  • 1 glove garlic
  • 1 green onion
  • 1 handful cilantro
  • 1 lime, juice and zest

mayo

Directions –

  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 5-7 minutes.
  3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 10 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Puree everything.

Grilled Chicken and Pear Salad

Strange combination for this family, but I decided to try it. Grilled fruit is always a good idea, and I’m hoping these pears don’t disappoint! I recently started ordering produce from a local co-op and it’s been a great motivator to try new recipes. I never buy pears, and honestly wasn’t a huge fan – chalk it up to never eating them as a kid. I’m also hoping that the simplicity of the rest of the dish doesn’t equal lack of flavor…we will soon see.

Verdict:Ā All the components of this salad work together really well.Ā They were all leery of the pear, but tried it anyway. I’m pleased with how it turned out, and most of my family (minus the pickiest eater), enjoyed this. Up next, the cheddar biscuits we ate with this salad! šŸ™‚ Thanks for reading, enjoy!

Grilled Chicken and Pear Salad – adapted from Plan to Eat

  • 1 pound chicken breasts, boneless/skinless
  • olive oil
  • kosher salt
  • pepper
  • onion powder
  • garlic powder
  • 2 pears, cored and sliced
  • 6 cups mixed greens with baby spinach
  • Goat cheese, optional

Vinaigrette

  • 2 tablespoons rice wine vinegar
  • Ā½ teaspoon Dijon mustard
  • Ā¼ teaspoon honey
  • Ā¼ cup grape seed or olive oil
  • Ā¼ teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions –

1. Prepare the vinaigrette and place in the refrigerator for at least 30 minutes.

2. Butterfly each chicken breast or pound to an even thickness.Ā Sprinkle with salt, pepper, onion powder, and garlic powder.

3. Grill chicken and pears until chicken juices run clear and pears and soft, warm, and slightly charred.

4. Remove chicken and pears from grill and slice chicken into strips.

5. Plate greens, top with chicken and pears, sprinkle with goat cheese, and drizzle with vinaigrette

Hot Buffalo Chicken Sandwiches

These are always really tasty! I have used this recipe more times than I can count. If you love the taste of Franks Red Hot and blue cheese you’ll love these. I bought boneless, skinless chicken breast halves and pounded them to make them cook quicker and for ease of eating. Doing this at home saved me over a dollar per pound – Publix wanted over 5 dollars for cutlets.

I took many liberties with this recipe starting with marinating the chicken – that’s a must in our house when we grill chicken. It adds so much to this meal and it couldn’t be easier. I also combine mayo with the sour cream to mellow out the sauce – it makes a lot so if you want to use the suggested celery and carrots you have plenty left over to dip. I’m sure I can talk M into getting us some buffalo wings later on this week to use the rest!;) We love all things “buffalo” and if you’re a regular visitor to this blog – that’s easy to see. Here are just some of the other buffalo style mealsĀ I have made. My two favorites by far are the buffalo chicken calzone and the buffalo chicken macaroni and cheese…so good!! Thanks for reading, enjoy!

Buffalo Chicken Sandwiches – (heavily) adapted from Rachel Ray

  • 1.5 – 2 pounds boneless, skinless chicken breast – pounded to an even thickness
  • 3 TBSP extra virgin olive oil
  • juice of one large lime
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1/4 tsp cayenne pepper, optional

Sauce for Chicken –

  • 2 tablespoons butter
  • 1/2 cup Frank’s Red Hot
  • Romaine lettuceĀ leaves
  • 4 crusty rolls, split
  • 1 cups sour cream
  • 1 cup mayonnaise
  • fresh cracked pepper to taste
  • 1/2 pound blue cheese, crumbled

Prepare your marinade by combining the lime juice, olive oil, minced garlic, salt, pepper, chili powder, paprika, and cayenne in a small bowl. Place your chicken in a zip-top bag and pour the marinade over all. Mush the bag and place in the refrigerator for at least two hours – the longer the better.

Preheat your grill to medium high heat, then cook your chicken for 5-7 minutes each side.

Heat a metal or oven safe glass bowl over low heat and melt butterĀ in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Place chickenĀ breasts on bun bottoms and top with crisp lettuce. Combine sour cream, mayo, pepper and blue cheese and slather bun tops with blue cheese mixture. Affix bun tops on sandwiches and enjoy!


Jamaican Jerk Chicken

It’s my SIL’s 18th birthday today so I asked her what she’d like me to make for her birthday dinner. This was one of her requests, and to be honest I wasn’t crazy about it. I have never eaten this let alone tried to make it before. I have heard of this style of preparing chicken but I had no idea how many seasonings were required. I’m just glad that I have a well stocked spice cabinet! It’s weird because I had all but two ingredients on hand for this marinade – it’s like she knew I have all the stuff this dinner. Well, whether she did or not, I’m glad she chose it. It’s always a good thing to try new types of cuisine with interesting flavor combinations. The scotch bonnet is a mean pepper! I was grating it over the marinating chicken and the fumes made me choke, so I thought it best to use about one third of it.

This dinner was a success! We all enjoyed the unique flavor of the chicken, and it wasn’t too spicy. Next time I will use the whole pepper instead and maybe use dark meat next time. Oh, and I tried this sauceĀ (I made half a batch)Ā that was recommended to me. She said it helped to cool down the chicken, which was something I worried about once I added the scotch bonnet. I had everything for this recipe too, except the cucumber but I don’t think it would have made a huge difference. The sauce had good flavor and paired well with the flavors of the chicken. If I make this again, I will be sure to update this post with the changes I plan on making. Thanks for reading, enjoy!

Jamaican Jerk Chicken – adapted from Carribean Choice

  • 1 tbs. Ground allspice
  • 1 tbs. Dried thyme
  • 1 1/2 tsp. Cayenne pepper
  • 1 1/2 tsp. Freshly ground black pepper
  • 1 1/2 tsp. Ground sage
  • 3/4 tsp. Ground nutmeg
  • 3/4 tsp. Ground cinnamon
  • 2 tbs. Salt
  • 2 tbs. Garlic powder
  • 1 tbs. Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 4 Chicken breasts (6 to 8 oz)trimmed of fat
Directions –
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


Fettuccini Alfredo with Grilled Chicken

Quick Post:Ā Super simple dinners that can be whipped up quickly are a mom’s best friend! I thought this one up while looking through the weeks sale items on the Publix website. I was happy to find boneless, skinless chicken on sale and snapped up a few packages. Hopefully I can come up with good ideas for the four or so pounds of chicken that I have in the fridge! Thanks for reading:)

Grilled Chicken and Fettuccini Alfredo – a Mom Makes original

  • 3 TBSP olive oil
  • juice of one whole lemon
  • salt, pepper and dried oregano to taste
  • 2 pounds boneless, skinless chicken breast – pounded to an even thickness
  • 1 pound fettuccini noodles
  • 1 jar of alfredo sauce (I had a few jars I needed to use, or I would have made this one)

Directions –

1. Mix the oil, lemon juice and seasonings together then pour over the chicken. Let marinade for at least 2 hours in the refrigerator.

2. Preheat your grill and cook the chicken about 10-15 minutes or until done.

3. Meanwhile, bring a large pot of water to boil. Add a generous amount of kosher salt and add the noodles – cook to package directions, drain and set aside.

4. Take the chicken off the grill, add the alfredo sauce to your cooked and drained noodles. Slice the chicken, serve up the fettuccini alfredo and top with the grilled chicken. Serve with a nice green salad and garlic bread. Enjoy!


Grilled Teriyaki Sandwiches with Pineapple, Bacon and Swiss

One of the biggest stress relieving things I can do for myself is to come up with a weekly meal plan. There are only a few things that are more frustrating and stressful than not knowing what I’m going to make. This was a good week because I easily came up with five meals without really trying and that isn’t something that happens often. This was one of them:

Teriyaki Marinade – heavily adapted from Allrecipes

  • 1/3 cup white sugar
  • 2 TBSP honey
  • 1/2 cup low sodium soy
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced
  • 1/3 tsp. grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds of boneless, skinless chicken breast – pounded thin
  • these buns
  • 1 pineapple sliced 1/2″
  • 3 strips bacon
  • 3 slices baby swiss
  • romaine lettuce

Directions –

1. Combine first 7 ingredients in a microwave safe container. Heat the marinade for about 1 minute or until the sugar is dissolved. Set aside to cool.

2. Place pounded chicken in a Ziploc bag and pour marinade over top. Marinade for at least 12 hours.

3. Preheat grill to 350 -400 degrees. Grill the chicken for 15 – 20 minutes total. Once you’ve flipped the chicken to cook the other side, put the pineapple slices on the grill. After about 5 minutes, flip the pineapple slices over and place the bacon and cheese on the chicken to warm through.

Marinated Chicken Breast

I came across this recipe the other day while trying to find a simple marinade for some chicken that I had sitting the fridge. This marinade has lemon zest, garlic and some dried herbs, but I decided to add two tablespoons of fresh lemon juice to go along with it. The night before I prepared the marinade in one of my dressing carafe and placed it in the fridge to let the flavors marry. Plan on marinatingĀ for at least four and up to twelve hours – any longer than that and the lemon juice will start to cook the meat. This morning I pounded the chicken breasts in a sealed, one gallon Ziploc bag – you don’t want all that chicken juice flying around your kitchen! Plus, once the chicken is nice and evenly pounded, you can pour the marinade over the chicken, mush the bag around a little and finally place it in the fridge. Whenever I marinade meat, I either put it in a Pyrex container and cover it, or as with this method I place the bag in another container. It’s just a way to be extra safe in keeping any raw meat juices from contaminating the rest of your fridge and it’s contents.

This chicken grilled up moist and flavorful and paired perfectly with the green salad. I added tomato, bell pepper, cucumber, avocado and grated carrot to theĀ greens – the more veggies for me the better! Thanks for reading, enjoy!

Perfectly Grilled Chicken Breasts with Lemon Zest, Garlic & Herb Marinade – adapted from Once Upon a Chef

  • 4 boneless, skinless chicken breasts (about 1Ā¾ pounds total)
  • 6 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced (use a garlic press)
  • 1 teaspoon dried thyme
  • Ā½ teaspoon dried oregano
  • 1Ā¼ teaspoon salt
  • Ā½ teaspoon pepper
  • 1Ā½ teaspoons lemon zest (you’ll need one lemon)
  • * I added 2 TBSP of lemon juice

Directions –

1. Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even Ā½-inch thickness.

2. Mix all ingredients except chicken together in a 1Ā gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinateĀ at least 4 hours or up to 12 hours.

2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.

Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

 

If you are using less than 4 chicken breasts, you’ll need to reduce the salt accordingly.