Chicken Gyros

Chicken Gyros

I know I start all of my posts off with, “it’s been a long time since I’ve posted”, so I decided to no longer start every post with that statement. 

I’ve been watching a lot of videos on unique ways to cook items. When this one came up in my feed, I was like “no way”. But this week when I was writing my menu for the week, I figured, I have a three day weekend and nothing but time, so I might as well give it a go. 

A couple callouts on this recipe, I didn’t have 10 inch wooden skewers so I bent two from my metal collection. And using that onion as a base, well it seems like a great idea, about 20 minutes into the cook time my tower tumbled over in the oven. So I ended up cooking it the remaining hour on its side flipping it wants. 

The flavor is absolutely amazing, and we have tzatziki for days.

Chicken Gyros

Ingredients

• 2 lb  boneless, skinless chicken thighs, pounded flat
• ½ large yellow onion, peeled and root side removed
• 1 wooden skewers, sturdy, roughly 10 inches

MARINADE

• 2 cups  greek yogurt
• ¼ cup  lemon juice
• ¾ cup  olive oil
• 1 tablespoon  kosher salt
• 1 tablespoon  garlic, minced
• 1 tablespoon  coriander powder
• 1 tablespoon  paprika
• 1 tablespoon  ground cumin
• ½ teaspoon  cayenne pepper
• 1 teaspoon  cinnamon
• 1 teaspoon  black pepper

TZATZIKI SAUCE

• 1 large cucumber, shredded
• 2 cups  greek yogurt
• 1 tablespoon  garlic, minced
• ¼ cup  lemon juice
• 2 tablespoons  fresh dill, finely chopped
• 2 tablespoons  fresh parsley, finely chopped
• salt, to taste
• pepper, to taste
• 8 pita breads
• onion, sliced
• tomato, sliced

Preparation

1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F. 
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a flat bread. Top with onion slices, tomato slices, and tzatziki sauce. 

Turkey Salad

I love making a meal, that can be retooled into another great dinner.  In the past I’ve posted about Turkey Pot Pie, or Turkey Croquettes. But the time, I took a turkey breast, and deboned it, then air fried it, which was delicious on its own, but I had plans to use the remaining for Pot Pie and Turkey salad, an absolute favorite in our house.

Below is a version of Chicken Salad that we used to make when I worked in a deli.  I took elements of 2 salad I really enjoyed and mashed them up.  I normally would post a salad recipe, as…..there aren’t recipes for salad, but then I realize, people need inspiration, so here goes….

Turkey Salad (can be chicken as well)

1 lb Leftover Turkey, cooked and diced

2-3 Ribs Celery, diced

1 Green Apple, cored and diced

Splash or two Lemon juice

1 bunch Green Onion, sliced thinly 

½ cup Sour cream

½ cup Mayonnaise

Salt and Pepper, to taste

2 Tablespoons Dill Weed

3 Tablespoons Horseradish Mustard

Process all ingredients according to above directions.  Use the lemon juice to coat the green apple, so it doesn’t brown.  Rinse before adding to salad.

Mix together sour cream and mayo, add in dill weed and mustard.  Taste and add salt and pepper to taste. Add in all ingredients (except lemon juice) and mix together.  Taste and adjust accordingly. 

Serve with a great rustic bread, or on lettuce leaves. 

Hatch Pepper Chile Verde Enchiladas

Recently, I was on a quick work trip to Spokane, Washington.  On the trip, one of my co-worker mentioned that he loves Salsa Verde, and it’s so easy to make.  He showed me bottle of salsa he uses, and said just chop up the pork and pour in the sauce.  My kind of dinner!!  However we don’t usually eat pork, so I looked at a few recipes,and was like…..I have hatch chilies in the freezer I need to use up!  So I melded a few recipes that inspired me, and made Salsa Verde, and Salsa Verde Chicken Enchiladas.

Instant Pot “Hatch” Chile Verde

Ingredients

1 medium yellow onion, chopped

4 cloves garlic peeled and smashed

Olive oil

1/2 roasted hatch chiles (or one fresh jalapeño, stemmed), roughly chopped

2 cans tomatillos, drained

1/3 cup loosely packed cilantro leaves, roughly chopped

1 lime, juiced

1 tablespoon cumin

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

Freshly ground black pepper

Instructions

1. Press sauté, and allow the IP to warm up

2. Add onion and cook until tender.  Add garlic and stir until fragrant. 

3. Add chilies, stir

4. Add tomatillos, one at a time, squeezing each when you place in the pot. 

5. Add spices and stir.

6. Press, off. The press manual, and set the time for 15 minutes.

7. Allow NP release, remove lid

8. Using an emersion blender, purée sauce until smooth. 

9. Season with salt and pepper to taste. 

Chile Verde Enchiladas

Ingredients

3 pounds ground chicken or your choice of meat, cooked (Pulled pork, shredded chicken, etc.)

salt and pepper, to taste

10 ounces Queso Fresco cheese

1 tub cream cheese (I used jalapeño)

1 cup shredded cheese

12 corn tortilla shells

Instructions

1. Preheat oven to 350° 

2. Place meat, cream cheese and shredded cheese into a bowl.  Mix and ladle 1 scoop of the verde into the bowl.

3. Place a couple ladles of verde sauce in the bottom of a 9 X 11pan

4. Steam the tortillas, one at a time

5. Place a tablespoon or 2 of the filling mix on to a tortilla, and roll up.

6. Place enchilada onto the sauce in the pan.

7. Complete, until out of tortillas

8. Pour several ladles of sauce over enchiladas, and top with crumbled queso fresco. 

9. Bake for 30-40 minutes until cheese in golden brown.

Potato Leek Soup

Potato Leek Soup

Last night I was craving soup, and didn’t have a lot of time, so out came the Instant Pot (contrary to popular belief, I do put it away!). What felt like 30 minutes last the soup was ready to go!!  I served it with rolls and crackers. I do love a good “cracker soup”!

Potato Leek Soup

4-5 Yukon Gold Potatoes, quartered

1 head (larger) celery root

3-4 leeks, cleaned , and cut into 2 inch pieces

4 cups chicken broth

Salt and pepper to taste

1/2-1 cup cream

Place the fist 5 ingredients Into the instant pot. Set in soup, and adjust to 20 minutes. Allow to naturally pressure down. Remove the lid and insert an immersion blender, and blend until smooth. Add in cream and blend until combined. Serve with bread or crackers. 

Dennis’ Grilled Potatoes

This post is inspired by my brother-in-law Dennis.  Years ago, when he and my sister first invited me over for dinner, he make a dish he called grilled potatoes.  I was hooked.  I have make these for 1 and for 10+….they (almost) always turn out.  I’ve even made them for people who HATE onions (with Walla Walla Onion- how could you hate them then?) When he first started making them, I remember he only used lemon pepper seasoning.  Now, I typically use a different seasoning each time I make them.  You will love them. 

You all know I don’t measure, however I know people need quantities, so here is how I made the potatoes in the pictures. 

Dennis’ Grilled Potatoes

3 potatoes, cleaned (and peeled if you prefer)

1 Onion, sliced

3 Tbsp Monterey seasoning 

3 Tbsp olive oil

3 Tbsp butter (3 pats)

Foil

Take 2 sheets of foil and place on on top of the other.  Fold the edges closest to you 3 times to “seal” the foil. Open it up, and set aside. 

Slice potatoes and onion to 1/8-1/4 of an inch.  Place all in a bowl, and cover with oil and seasonings.  Toss to cover. Remove potatoes, one slice at a time, shingling them and placing the foil.  Top with the onions, and 3 pats of butter. Fold the foil over the top of the potatoes and “seal”.

Place potatoes on a hot grill, and turn down temp, so you don’t burn the bottom.

Cook for 10-15 minutes.  Allow to rest as the potatoes will continue cooking.

Serve. And enjoy!