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