Gyros with homemade flatbread and sauces

Gyros:
1 lb chicken breasts
Olive oil
Red wine vinegar
Garlic
Oregano
Parsley
Garlic and onion powder
Lemon juice
Cumin

Flatbread:
2 tsp instant yeast
1 tsp sugar
2/3 c warm water
1/2 c warm milk
1 Tbsp olive oil
1 tsp salt
3 c flour, more or less

Garlic Sauce:
3 cloves of garlic
pinch of salt
1/2 c canola oil
lemon juice

Creamy Chimichurri Sauce:
(see chimichuri chicken for recipe)
Mayo
Lemon Juice

1. Marinate chicken overnight.
2. In large bowl with bread attachment on mixer, mix yeast, sugar water, milk, oil, salt, and 1 c of flour.
3. Gradually add remaining flour until soft dough is formed that will form a ball but is still soft to the touch.  Mix with bread attachment to knead for 4-5 minutes.
4. Place dough in a greased bowl and cover with greased plastic wrap.   Let rise for an hour.
5. Divide dough into 6-8 pieces, cover and let rest for 10 more minutes.
6. Roll each ball about 1/8 inch thick.  Head a skillet to medium heat and cook the flatbread 2-3 minutes on the first side until it bubbles.  Flip and cook for a minute more.  Repeat with all flat bread.
7. To make garlic sauce*, place garlic cloves and salt in food processor and puree until smooth.
8. Slowly drizzle oil, alternating between a small amount of oil and a squirt of lemon juice.
9. Repeat alternation, pulsing between until a sauce that is light and fluffy is created.
10. To make creamy chimichurri sauce, make chimichurri sauce from chimichurri chicken recipe.  Then add mayo and lemon juice to taste until sauce is thick and creamy.
10. Grill chicken and then slice.  Serve gyros with chicken, garlic sauce, chimichurri sauce, tomatoes and pickles on flatbread.


*Garlic sauce is very temperamental and often does not work.  Key is to puree garlic VERY fine and add oil VERY slowly

Creamy Chicken Pot Pie Noodles

2 Tbsp unsalted butter
1 lb chicken breasts, seasoned
4 oz sliced mushrooms
1/2 yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves of minced garlic
4 c chicken stock
2 c half and half
salt, pepper
Thyme
Cayenne
Paprika
8 oz egg noodles
1-2 c frozen mixed vegetables
Parsley

1. In a large pot over medium heat, melt butter.  Add chicken and cook until golden brown.  Remove from pot and set aside.
2. Add mushrooms, onion, celery, and carrots and saute 5-7 minutes.  Add garlic and cook for another minute.  Pour in chicken stock and half and half and bring to a boil.
3. Chop chicken and return to pot.  Add seasoning and bring back to a boil.  Add pasta and reduce heat to medium.  Cook for 10-15 minutes.
4. Add mixed vegetables and parsley.  Cook until pasta is tender and sauce is thick, about 6-8 more minutes.

Apple muffins

- 2 c sugar
- 2 eggs
- 1 c oil
- 1 Tbsp vanilla
- 3 c flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinammon
- 3 c peeled, cored and diced apples
- 1/2 c brown sugar

1. Preheat oven to 350° and line muffin pan with paper liners.
2. Cream sugar, eggs, oil and vanilla.  Slowly mix in flour, baking soda, salt and cinnamon.
3. Add diced apples slowly (batter will be thick)
4. Fill muffin tins 3/4 of the way full, then sprinkle the top of each with brown sugar.
5. Bake for 20-24 minutes.

Grilled Chimichurri Chicken

1/2 c fresh parsley
1/2 c fresh cilantro
garlic
cayenne
2 Tbsp chopped onion
2 Tbsp lemon juice
1 tsp oregano
1/4 c red wine vinegar
3/4 c olive oil
Salt and pepper

1. Pulse parsley, cilantro, garlic and onion in a food processor until smooth.
2. Add in lemon juice, vinegar, olive oil, and spices.  Blend until smooth.
3. Marinate chicken in chimichurri sauce overnight.
4. Grill chicken, then serve with extra sauce and potatoes.

Thai grilled chicken with peanut sauce

-1 lb boneless chicken thighs
- soy sauce
- ginger
- fish sauce
- oil
- garlic
- lime juice
- 1/2 c peanut butter
- 1/2 Tbsp brown sugar
- salt
- 1/2 c warm water

1. Marinate chicken overnight in soy sauce, oil, lime juice, garlic and ginger
2. Grill chicken. While grilling make peanut sauce by whisking together peanut butter, warm water, a splash of lime juice, 1 Tbsp soy sauce, a splash of fish sauce to taste, brown sugar, ginger, and garlic.

3. serve chicken with sauce.

Baked Ziti

- 1 lb ground beef, 1 package Italian sausage
- 1 can diced tomatoes
- 1 large can crushed tomatoes
- 1 large can or jar pasta sauce
- 2.5 c chicken broth or water
- 1 box penne pasta
- 1 diced onjon
- mozzarella
- salt
- basil
- garlic powder
- parsley

1. Cook ground beef, Italian sausage and diced onions in a pan until meat is brown. Season with salt and pepper
2. Add meat and onion mixture to slow cooker.
3. Add diced tomatoes, crushed tomatoes, pasta sauce, chicken broth, and spices to slow cooker
4. Cook on high for three hours. Add pasta and cook for 20 to 30 more minutes
5. Sprinkle mozzarella on top and let melt before serving

Chicken Kabobs with Dipping Sauce

Ingredients:
Chicken, cut into bite sized pieces
Bell peppers, cut into strips
Mushrooms, cut in half
Red onion cut into wedges
Potatoes cut into bite sized pieces

Marinade:
Olive oil
Lemon Juice
Balsamic Vinegar
Worchestershire Sauce
Garlic
Dijon Mustard
Salt, pepper, garlic powder

Sauce:
Mayo
Dijon mustard
Worchestershire sauce
Garlic
Lemon Juice
Salt, pepper, garlic powder

1. Cut up chicken and vegetables.  Place each in a large bowl and toss in marinade.  Let marinate for 1 hour or up to overnight.
2. Soak wooden skewers in water for 30 minutes.
3. Place potatoes in microwave safe bowl and cover with cling wrap.  Microwave for 5-10 minutes or until potatoes are slightly soft so they can be skewered.
4. Create kabobs by putting alternating chicken, vegetables, and potatoes on skewers.
5. Cook on BBQ for 15 minutes or until chicken is cooked through.
6. Make sauce by combining all sauce ingredients in a bowl, then refrigerating.
7. Serve kabobs with sauce.

Shrimp and Sausage Gumbo

• 2 lbs unpeeled shrimp
• 2 32-oz containers chicken broth
• 1 lb andouille sausage, cut into slices
• Oil
• 1 cup flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, sliced
• 3 Tbsp minced garlic
• 2 bay leaves
• 2 tsps creole seasoning
• 1/2 tsp thyme
• 1 Tbsp Worcestershire sauce
• 2-3 tsp hot sauce
• 1/2 c chopped green onions
• Cooked rice

1. Peel shrimp.  Combine shrimp shells and chicken broth in large dutch oven and bring to a boil.  Simmer 20 minutes and strain; set aside.

2. Cook sausage in dutch oven until browned; remove sausage and set aside.  Add oil to drippings to total to 1/2 cup, then add flour.

3. Cook oil and flour mixture over medium-low heat for 34-40 minutes, whisking constantly to make a deep chocolate roux. 

4. Stir in onions, bell pepper, celery and garlic and cook until vegetables are tender.  Add in broth and stir in bay leaves, creole seasoning, thyme, Worcestershire sauce, and hot sauce.  Simmer for 50 minutes.

5. Stir in shrimp, sausage, and green onions and cook until shrimp is pink (5-7 min max).  Serve over rice.

Coconut Chicken with Mango Salsa

• 2 Mangos, diced
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• Chopped cilantro
• Lime or lemon juice
• Red wine vinegar
• Jalepeno, seeds removed, diced
• Salt, pepper, cayenne, garlic powder
• 4 chicken breasts
• Salt and pepper
• 2 cups, unsweetened shredded coconut
• 2 cups panko breadcrumbs
• Egg/milk mixture

1. Make mango salsa by combining first 8 ingredients.  Refrigerate.

2. Slice chicken breasts in half to make thinner.  Setup two bowls; one with egg/milk mixture and one with panko/coconut/salt and pepper.  

3. Dip chicken in egg/milk, then coat with panko/coconut mixture.  

4. Pan-fry chicken until golden brown and chicken is cooked through.  Serve with mango salsa. 

Coconut Shrimp with Mango Sauce

• 1 lb jumbo shrimp tails on
• 1 cup breadcrumbs
• 2 eggs
• 2 cups sweetened coconut shredded 
• salt and pepper to taste
• vegetable oil for frying

For Spicy Mango Dipping Sauce

• 1/2 cup mayonnaise
• 1/2 mango cubed about 1/2 cup to 3/4 cup
• 1 tbsp honey
• 1 tbsp siracha
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/4 cup cilantro

1. Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
2. Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
3. While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
4. Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
5. Serve the shrimp along with the spicy mango sauce together.

Chicken Parmesan Meatballs

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Italian breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons olive oil
• 1 jar spaghetti sauce
• 1 (16 ounce) pkg. penne pasta
• 1 cup shredded mozzarella cheese
• fresh basil, for garnish

1. In a large mixing bowl, combine chicken, egg, breadcrumbs, parmesan cheese, salt and pepper; set aside.
2. In a large skillet, heat olive oil over medium-high heat.
3. Roll chicken mixture into 1-inch balls and place in skillet.
4. Brown meatballs on all sides and cook through completely.
5. Drain excess oil and pour spaghetti sauce over the meatballs in the skillet.
6. Cook for 3-5 minutes, or until sauce is heated through.
7. Serve meatballs and sauce over cooked pasta and top with shredded mozzarella and fresh basil.

Roasted Pepper Mediterranean Chicken

• 4-6 boneless skinless chicken thighs or breasts
• ⅔ cup chopped roasted red peppers (see note)
• 2 teaspoons italian seasoning, divided
• 4 tablespoons oil
• 3 teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• thinly sliced fresh basil (optional)

1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse until smooth.
2. Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
3. Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with fresh basil and serve.

Mediterranean Chicken and Potatoes

• 4 skin-on, bone-in chicken thighs
• ¼ cup lemon juice (juice of 1 lemon)
• 3 tablespoons olive oil, divided
• 1 tablespoon red wine vinegar
• 4 large garlic cloves, crushed
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons salt, plus extra
• 8 baby potatoes, halved
• 1 red onion, cut into wedges
• 1 red bell pepper (capsicum), deseeded and cut into wedges
• 1 large zucchini, sliced
• 4 tablespoons pitted Kalamata olives
• Lemon slices, to serve

1. Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt.
2. Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
3. Preheat oven to 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). 
4. Arrange all the vegetables except zucchni around each chicken thigh. Make more marinade, then drizzle the vegetables with the additional marinade, tossing them through the oil mixture to evenly coat.  Season with additional salt and pepper.
5. Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to broil setting, add zucchini, then cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

One pan Dijon Chicken and Potatoes

• 

  
  

  • - 6 boneless skinless chicken thighs, fat trimmed
  • - Salt and pepper
  • - 6 slices bacon
  • - 1 1/4 cup chicken broth
  • - 1/3 cup apple cider vinegar
  • - 1/4 cup Dijon mustard
  • - 1 teaspoon minced garlic
  • - 2 Tablespoons granulated sugar 
  • - 3/4 tsp paprika
  • - 2 Tbsp butter
  • - 1 small yellow onion, chopped (about 1 cup)
  • - 6 to 8 small Yukon or Red potatoes
  • - 1 Tbsp parsley

  1. Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.

• 2. Cook bacon in oven-safe skillet over medium heat, until crisp. Remove to paper-towel lined plate. Chop bacon and set aside.
• 3. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
• 4. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
• 5. Add 2 Tbsp butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
• 6. Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. 

Beef Empanadas

• 1 tablespoon Olive Oil
• 1 yellow onion , diced
• 3 Tbsp chopped garlic
• 1 pound lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon paprika 
• Pepper and salt
• 1/2- cup chopped Pimiento Stuffed Olives
• 1 package (2 sheets) puff pastry dough, thawed

EGG WASH

• 1 egg
• 2 teaspoons water

1. Preheat oven to 375F and grease 2 baking sheets with cooking spray and set aside.
2. Heat olive oil in large skillet over medium-high heat; add onions and cook until translucent
3. Stir in garlic and cook for 30 seconds then add ground beef, cumin, paprika, salt and pepper.
4. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.  Remove from heat and mix in the chopped olives; set aside.
5. On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
6. Cut out 6 circles, each should be about a 5-inch diameter (use Tupperware top)
7. Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
8. In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
9. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.  Brush tops with egg wash.  Repeat with remaining ingredients.
10. Transfer the empanadas to previously prepared baking sheets and bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
11. Remove from oven and serve immediately.

Basil Tomato Chicken and Rice

• 6 chicken thighs, skin on, bone in
• 1 tablespoon olive oil
• 2 Tbsp chopped garlic
• 1 onion, diced
• 1 red bell pepper, chopped
• ⅓ cup sun dried tomato strips in oil, chopped
• 1 cup uncooked rice, rinsed
• 1x 14.5 ounce can crushed tomatoes, with liquid
• 1⅓ cups chicken broth
• Salt and pepper
• 1 teaspoon dried basil
• ¼ cup fresh basil leaves, chopped

1. Preheat oven to 400°F. Heat the oil in a large, deep ovenproof skillet. Season chicken with salt, pepper, and garlic powder.  Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
2. Add the garlic; fry about 30 seconds. Add the onion and red peppers; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth. Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to cook for a few minutes.
3. Place chicken thighs, skin side up, over rice. Bring to the boil, then cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. 
4. Remove cover; change oven settings to broil for a further 8-10 minutes or until the chicken is crispy and golden.
5. Season with extra salt to taste; sprinkle with freshly chopped basil to serve.

Lemon Zucchini Bread

Ingredients:

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• Zest from 2 lemons
• 2 cups sugar
• 3 eggs
• 1 cup olive oil
• 2 Tbsp lemon juice
• 1 1/2 tsp vanilla
• 2 cups grated zuchinni 
• For the glaze: 2 cups powdered sugar, 3-4 Tbsp lemon juice

1. Preheat oven to 325.  In a medium bowl mix flour, salt, baking soda, and baking powder. Set aside. 

2. In a large bowl add sugar and lemon zest. Mix with your fingers. Then add eggs, olive oil, vanilla, and lemon juice. Mix until smooth. 

3. Add dry ingredients and mix. Batter will be thick. Add in zuchinni and mix to combine. 

4. Grease two loaf pans. Divide batter evenly, then place in oven. Cook 55-65 min or until done. 

5. Mix powdered sugar and lemon juice to make a glaze. Once zuchinni bread is cooled, drizzle glaze over the top. 

Creamy bacon mushroom chicken

Ingredients:

4 chicken thighs

1 tablespoon olive oil

2 teaspoons italian seasoning

salt and pepper

Creamy Bacon Mushroom Thyme Sauce:

1 tablespoon olive oil

8 ounces white mushrooms, sliced

1 Tbsp crushed garlic 

6 slices bacon

1 cup heavy cream

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

1 tablespoon fresh thyme, stems removed

1. In large skillet, cook bacon. Remove cooked bacon and set aside. 

2. Season chicken with salt, pepper, and Italian seasoning. Pan sear 1-2 min on each side in the bacon grease. Then put skillet in oven preheated to 350 and cook for 15-20 min or until cooked all the way through. 

3. Set chicken aside. Add a small amount of olive oil to bacon grease, then add garlic and mushrooms. Cook until mushrooms are soft. 

4. Crumble bacon, then add to pan. Also add cream, salt, pepper, garlic powder, and thyme. Simmer until sauce starts to thicken. 

5. Add chicken back to sauce and heat. Serve with rice.