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Lynsey Lou's

Enjoying Life One Bite at a Time!

Sandwiches

WC: Roasted Tomato, Mozzerella, and Spinach Sandwiches

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Caprese salad is one of my all time favorites.  It’s such a simple salad with simple ingredients; spinach (or basil), tomatoes, mozzerella and a drizzle of balsamic vinegar, but it’s so delicious, flavorful and refreshing.  So needless to say, when summer rolls around and we have tons of ripe, red tomatoes on the vine I am one happy girl!  Although it’s not summer anymore we still have tons of tomatoes in our garden.  Not sure if we have magic dirt or if it’s just a benefit of living in Arkansas and having ever changing weather; from day to day!  Either way, I will take it because it’s that much longer I can enjoy my beloved caprese salad.

While caprese salad is amazing on it’s own, over the past few months I’ve seen these simple ingredients incorporated into recipes and they all look amazing.  This sandwich is one of those recipes I’ve been eyeing and wanting to try for quite some time.  And now I’m finally getting to!  For this round of the What’s Cooking recipes swap it was blogger’s choice.  What that means is we get to choose the recipe we make from our assigned blog.  It didn’t take me long to figure out what I was going to make from Kate’s blog, that’s right this roasted tomato, mozzerella and spinach sandwich!

Boy, did this sandwich ever live upto my expectations.  It was incredible!  My only issue is why I waited so long to make this.  I loved every single thing about this sandwich, even better is it’s a sinch to throw together.  The roasted tomatoes added so much flavor.  You could give me a fork and pan of roasted tomatoes and I would gladly eat them. All.  Don’t worry, I didn’t, I saved them for the sandwiches.  Okay, back to the sandwich.  The roasted tomatoes are stacked on top of the fresh mozzerella, and the heat from tomatoes slighlty melts the mozzerella and that makes the sandwich that much better.  A drizzle of that candy-like balsamic, a little spinach and another piece of toasted bread.  Oh my gosh, it’s so good and it doesn’t get much better than this sandwich!  I served this on whole clove garlic bread from a local bakery, and it just added that much more flavor to the meal.  Serve this sandwich with your favorite soup and you’ve got a light, tasty and flavorful meal in no time!

Roasted Tomato, Mozzerella, and Spinach Sandwich

 Ingredients:

1 Large tomato
1/2 Cup baby spinach
5 Oz fresh mozzerella, sliced slighlty thin
Salt and fresh cracked black pepper
Olive oil
Balsamic vinegar, for drizzling
4 Thick slices crusty bread

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside. 

Thickly slice the tomato, slices should be about 1/4 inch thick.  Place tomatoes on prepared baking sheet, drizzle with olive oil and season with salt and pepper.  Place in oven and roast for 20 minutes.

Meanwhile, place a large skillet over low-medium heat and allow to preheat.  Once skillet is warm, drizzle one side of each piece of bread with olive oil and place oiled side down in the preheated pan.  Allow to toast until golden, about 2-3 minutes.  Drizzle the tops with olive oil and flip each piece, allow to toast an additional 2-3 minutes, until golden.  Remove from heat. 

To assemble-
Place equal amounts of mozzerella on 2 pieces of toasted bread.  Top the mozzerella with tomoatoes.  Place the spinach on the empty pieces of bread.  Drizzle the tomatoes, to taste, with balsamic vinegar.  Place the spinach and bread on top of the tomatoe and mozzerella topped bread.  Serve.

Recipe source: adapted from Kate’s Recipe Box, originally from BBC Good Food

Goat Cheese and Avocado Grilled Cheese

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Grilled cheese sandwiches are an all time classic, they were a staple in my childhood and still are to this day.  There is just something so comforting about the classic grilled cheese sandwich.  It truly is the “original” comfort food.  Plus, let’s not forget that all time classic pairing of grilled cheese and tomato soup.  That combination is most popular during the winter months but does make appearances on our menu from time to time during the summer months as well. 

The grilled cheese sandwich is one of those things that is so versatile and is open to various types of interpretation.  While the classic grilled cheese with American or cheddar cheese is probably the most popular, there are various other combinations of cheeses and other additions that have made appearances on the grilled cheese from time to time.  And people aren’t done trying to “amp up” the grilled cheese just yet. 

This goat cheese and avocado grilled cheese is yet another example of how the “basic” grilled cheese can be taken to the next level.  Layers of provolone cheese, topped by buttery avocado, sharp and tangy goat cheese, baby spinach and then topped with another layer of provolone.  Wow!  This is probably one of my favorite grilled cheese sandwiches to date.  The avocado adds so much flavor to the sandwich, but it’s not out done by the goat cheese.  Boy, I LOVE goat cheese and it really does add so much flavor to this sandwich.  Not only does it add a sharp tang, but it compliments the avocado, provolone and spinach at the same time.  This really is the ultimate comford food with bold, amped up flavors. 

Goat Cheese and Avocado Grilled Cheese

Ingredients:

4 Slices bread
1 Avocado, sliced
4 Slices provolone cheese
5 Tbsp goat cheese, crumbled
1 Cup baby spinach
Salt and pepper, to taste
Butter

Directions:

Place frying pan over low heat. 

Meanwhile, place 1 slice provolone cheese on a slice of bread.  Top cheese with 1/2 cup spinach, half of the avocado slices, and 2 1/2 tablespoons goat cheese crumbles.  Season with salt and pepper, top with another slice of provolone then a slice of bread.  Spread butter on top of the slice of bread.

Place 1 tablespoon butter into the preheated pan and allow to melt.  Place the sandwich in the pan, with the non-buttered piece of bread in the pan.  Cook until bread is golden and cheese is beginning to melt, then flip sandwich and allow to cook until the cheese is completely melted and other slice of bread is golden brown, and slightly crunchy.  Repeat with remaining ingredients and enjoy hot.

Recipe source: slightly adapted from Tastespotting

Turkey and Chorizo Burgers with Green Chile Mayonnaise

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Our house is a house that LOVES burgers.  And no, not just your typical hamburger, but burgers of all shapes, sizes and meat varieties.  There’s just not a whole lot that beats a good burger.  To me a burger is more than just a patty with a variety of toppings; the perfect burger starts with a perfectly, well-seasoned patty and the additions and toppings are there to enhance and compliment the flavor, not to add flavor to a bland piece of meat.
Burger making is an art, if you will.  There is great care that goes into making the perfect burger.  It has to be very well seasoned, and that seasoning has to be incorporated evenly throughout the meat.  But, there is a method to seasoning and making the patty too.  While you want the patty to be seasoned throroughly and evenly, you don’t want to overwork the meat, otherwise you’ll get a very tough burger.  The patty also needs to be thick, but not too thick that it doesn’t cook through.  I’ve found that forming the patties with a 1-inch thickness is the perfect method that works for me.  Also, when forming the patties I make sure the middle is slightly thinner than the outside, to allow the patty to shrink slightly during cooking while still forming a perfectly even patty that isn’t bubbled up in the center.  Enough about my fascination with burgers, let me tell you a little about this particular burger.

As I mentioned, we love burgers of pretty much any variety of meat.  This burger isn’t your typical hamburger, it’s actually a combination of turkey and chorizo.  Typically turkey can be bland and somewhat dry on it’s own, so the addition of chorizo really helps to add a big punch of flavor as well as lend some moisture to the burger.  The meat is then seasoned with some flavor packing spices and grilled.  The pepper jack cheese adds that nice gooey topping everyone expects from cheese as well as another layer of spicy flavor.  Then comes the assembly of the burger, the chile mayonnaise is out of this world.  It’s smokey and creamy while the tart lime helps to pull all the flavors together.  The combination of the turkey and chorizo with the chile mayonnaise is an amazing combination and makes for a burger that is filling and incredibly tasty!

Turkey and Chorizo Burgers

Ingredients:

8 Oz Fresh chorizo (Mexican or Spanish), casings removed
1-1 1/2 Pounds ground turkey
1 Clove garlic, minced
2 Tsp worcestershire sauce
1 1/2 Tsp Creole seasonings
3/4 Tsp salt
1/4 Tsp cayenne pepper
4 Slices pepper jack cheese
4 Hamburger buns
Green chile mayonnaise (recipe follows)

Directions:

Preheat grill to medium heat.

In a large bowl combine turkey, chorizo, garlic, worcestershire sauce, creole seasoning, salt and cayenne pepper.  Gently mix the ingredients together, being careful to not overwork the meat. 

Divide the meat evenly into 4 separate pieces, approximately 8 ounces each.  Gently form each section of meat into 1-inch thick patties.

Place the prepared patties on the preheated grill and cook to a minimum internal temperature of 160 degrees, 5 to 7 minutes per side.

Once burgers are cooked to desired doneness, transfer to a plate and top with cheese.

Toast buns, if desired.

To assemble-
Spread a generous helping of green chile mayonnaise on the top and bottom of the bun.  Place the burger patties on bottom portion of each bun.  Top with lettuce, spinach or arugula and top with the top portion of the bun.  Serve immediately.

Green Chile Mayonnaise

Ingredients:

1 Poblano chile
1 Cup mayonnaise
1 Clove garlic, minced
1 Tbsp freshly squeezed lime juice
Salt and pepper, to taste

Directions:

Heat oven to 400.  Line a baking sheet with aluminum foil.

Place the cleaned chile on the prepared baking sheet and place in oven.  Roast for approximately 15 minutes, until skin is charred and blistered.  Rotating during the roasting process.  Place the roasted pepper in a bowl and cover tightly with plastic wrap and allow to stand for 10 minutes.

Remove the pepper from the bowl and remove the skin, stem and seeds.  Finely chop the pepper.  In a food processor, combine the chile, mayonnaise, garlic, and lime juice and process until the mixture is smooth.  Season, to taste with salt and pepper.

Recipe source: Barely adapted from Ezra Pound Cake who adapted it from Emril Lagasse’s “Emeril at the Grill”  

Blueberry Grilled Cheese

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April is national grilled cheese month!  How awesome is that?  A whole month that is strictly dedicated the amazing sandwich we all know and love, the grilled cheese.  Not that I ever need a reason to indulge in a grilled cheese sandwich, but it’s always nice to have an excuse every now and then.  Right?  Right!  Now, you didn’t think I would let the month of grilled cheeses April pass by without sharing some type fabulous grilled cheese recipe, did you?  Of course not! 

Again, not that I have to have a reason to indulge in foods, but it’s always nice to have an excuse and food holidays present that perfect opportunity to get in the kitchen and bake, broil, fry, saute or grill some wonderfully delicious food.  I mean, it would be an insult not to acknowledge a particular food during it’s special day or month.  We are going to end this week with a bang…and on a sweet note.  Yes, a sweet note.  A dessert grilled cheese!

In February we went to visit my brother-in-law and sister-in-law.  They had mentioned something about a restaurant that offered a menu full of grilled cheeses.  Yes, such a place does exist and we went there!  You know me, I love my ooey gooey, cheesy goodness; and trust me, my meal was delicious.  But as much as I like my savory, I LOVE my sweets.  When I opened the menu I saw a picture of a dessert grilled cheese; a rich yet light and sweet blueberry-mascarpone filling sandwiched between two layers of pound cake, grilled to perfection then dusted with powdered sugar and drizzled with honey.  I knew I HAD to have this. I NEEDED this. So I got it.  Not only did it meet my expectations; it succeeded them.  The outside of the bread is slightly crunchy and toasted, while the inner layer of bread is soft, moist and fluffy.  The filling is sweet, but not overly sweet, and light and the fresh, sweet blueberries scattered throughout add a natural sweetness that compliments the filling perfectly.  The light dusting of powdered sugar lends another layer of sweetness, and the drizzle of honey pulls everything together, making this dessert perfect.  It’s sweet and indulgent, but surprisingly light. 

I thoroughly enjoyed the original blueberry grilled cheese I had at the restaurant, but I knew my enjoyment would be shortlived since we don’t have one of these fabulous restaurants in our town.  So what does every foodie do to ensure they are able to enjoy an appetizer, meal or dessert anytime they want?  Why take notes and re-create the dish, of course.  That’s exactly what I did with this dessert grilled cheese and I have to admit, I think my version is just as good as the original!  Now go ahead, go make you a meal full of grilled cheese goodness; being sure to end with this sandwich, of course!

Blueberry Grilled Cheese

Ingredients:

4 Thick slices pound cake, homemade or storebought
1/4 Cup blueberries
2 Tbsp unsalted butter, room temperature
1/4 Cup mascarpone cheese
3 Oz cream cheese
1/2 Tbsp milk
4 1/2 Tbsp powdered sugar, plus more for topping
Honey, for drizzling

Directions:

Place mascarpone cheese and cream cheese in a medium bowl, using an electric mixer on medium beat the ingredients until light and fluffy, about 2-3 minutes.  Add the powdered sugar and continue beating until incorporated.  Then add milk and beat until combined.  Mixture should be light and fluffy, spreadable but not runny.  If the mixture is too thin add more powdered sugar, 1/2 tablespoon at a time, if it’s too thick gradually add more milk until desired consistency is achieved.  Place in refrigerator and allow to chill.

Meanwhile, place a large skillet over low heat.  Spread butter on one side of each slice of pound cake.  Place cake, butter side down, on the hot pan and toast until until golden and slightly crispy.  Remove from pan, place 2 pieces of bread ,toasted side down, and then place desired amount of filling on the bread.  Sprinkle 1/8 cup blueberries onto the filling.  Top each sandwich with remaining toasted bread, dust with powdered sugar and drizzle with honey.

Recipe source: inspired by  Hammontrees 

Chicken Club Sandwiches

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Lately I have been craving a chicken club sandwich something fierce.  I don’t know where this craving has come from but it’s here.  I have searched high and low for a chicken club that sounds like it would quench my craving but I have yet to find something that sounds like it would hit the spot.  So what’s a foodie to do when they can’t find the perfect sandwich to end their cravings?  Make one that will, of course!   So I did exactly that.

This sandwich, although nothing fancy, is probably one of the. best. sandwiches. Period!  The ingrdients were simple, and even better they are things that you probably already have around the house.  The chicken had the perfect amount of flavor, the sweet and tanginess of the honey mustard is a perfect combination.  Not only did the chicken have the perfect flavor it was incredibly moist, as well.  The sweetness of the Hawaiin buns added that much more to the taste of this sandwich.  Dress with a little mayonnaise, lettuce, tomato and salty bacon and you’ve got the perfect sandwich.


Chicken Club Sandwiches

Ingredients:


2 Chicken boneless, skinless chicken breast
1 Tbsp Dijon mustard
1 Tbsp spicy brown mustard
1/2 Tbsp yellow mustard
1 1/4 Tbsp honey
4-6 Slices bacon, cooked
Lettuce
Tomato
Mayonnaise
Hawaiin King Buns


Directions:


Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or foil) spray lightely with cooking oil and set aside.

Combine the dijon, spicy, and yellow mustards with the honey and stir together.  Pour the mixture into a zip top bag along with the chicken.  Coat the chicken with the mustard mixture and allow to marinate for 30 minutes.

Place the chicken on the prepared baking sheet and bake for 20-30 minutes, depending on the thickness of your chicken breasts.

To prepare the sandwiches spread the desired amount of mayonnaise on each slice.  Place the chicken breast on the bottom part of the bun, top with lettuce, tomato and bacon and top with the top part of the bun.

Recipe source: A Lynsey original

Pressed Picnic Sandwich

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I’ve kind of been on a sandwich kick lately.  I’m not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it’s not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  
This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn’t a sandwich for the weak of heart…or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it’s too hot to cook…and we’ve had plenty of those this summer, but it’s also the perfect sandwich to take on a picnic or family outing.  It travels well and it’s even better the longer it sits because they flavors meld together even more.  Whether you’re looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you’ll love this sandwich!  


Pressed Picnic Sandwich

Ingredients-

For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper

Directions-

For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey’s Essentials

Fried Green Tomato BLT

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BLT‘s are a classic and one of my all time favorite sandwiches.  It is a simple sandwich; but at the same time it’s simplicity is complex with all of the flavors and textures.  I love the crispiness of the bacon, the crunch of the lettuce, and the sweet juiciness of the tomato; when all of these flavors and textures are paired together they make for the perfect sandwich. 

You just can’t get much better than the basic BLT, that’s why it’s a classic afterall!  From time to time it’s nice to put a different spin on a classic to change it up a bit.  That’s what done with this fried green tomato BLT.  This sandwich takes two classics that are delicious themselves and combines them to make a sandwich that is truly out of this world. 

There are so many textures going on with this sandwich; each bite is packed with flavor and the perfect amount of cripsy, crunch-i-dy (is that a word?) flavor.  Just the bacon, fried tomatoes and lettuce alone are enough to make a great sandwich but then there’s teh basil mayonnaise.  Basil mayonnaise…wow!  This stuff is packed with as much flavor as you can get in a spread, but it somehow blends perfectly with everything else on this sandwich and enhances the flavors even more.  This mayo is light, fresh, full of the basil flavor, but then the acidity from the lemon really helps to balance everything and to make the perfect spread.  Not only was it incredible on these sandwiches; but we’ve had them on every other sandwich and burger for the last few weeks.  Now we not only have a container of regular mayonnaise in our fridge, but now we have basil mayonnaise as well.  I guess this is going to become a staple on our condiment shelf! 

This sandwich is delicious.  I believe it will be no time before it’s deemed a classic!  You have to make this sandwich…and I mean soon.  You have no idea what you’re missing out on!
Fried Green Tomato BLT with Basil Mayonnaise

Ingredients:

For the basil mayo-

1 Cup basil, loosley packed
1/2 Cup mayonnaise
1 Tbsp fresh lemon juice
1/2 Tsp dijon mustard
Kosher salt and freshly cracked pepper

For the sandwich-

16 (1/8-inch) slices pancetta
8 Slices country bread, sliced thick
1 Cup arugala, loosely packed
Kosher salt and freshly cracked pepper

For the fried green tomatoes-

1 Cup rice flour, divided
1 Large egg
1/4 Cup buttermilk
1/2 Tsp baking powder
1/4 Tsp baking soda
1/2 Cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomatoes, 3/4 – 1 in thick (about 2 medium green tomatoes)
Vegetable oil, for frying

Directions:

For the mayo-

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

For the sandwich-

Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.

For the tomatoes-

In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper.

Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes.

Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F.

Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.

To assemble-

Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces (per bread slice) of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich with the other slice of bread.

Recipe source: Kelsey’s Essentials

French Dip Briskett

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Let’s face it, sandwiches are a staple of pretty much everyone’s menu; whether it’s packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis.  Although there’s nothing wrong with a quick turkey an cheese; sometimes it’s nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich.  If you’re looking for such a sandwich then look no further!  You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I’ve always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich.  This sandwich takes french dips to the next level.  The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it’s all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM?  My mouth is watering just telling you about it!  This sandwich is packed with so much flavor; it really is a meal all of it’s own.  Just when you thought it couldn’t get better, it does!  Put all these wonderful ingredients in the slow cooker, turn it on and walk away.  When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy! 

French Dip Briskett

Ingredients:
1 Tablespoon extra virgin olive oil
4 Slices bacon, chopped
Salt and pepper
1 3 Pound briskett
1 Large onion, thinly sliced
3 Cloves garlic, finely chopped or grated
1 Bay leaf

1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce

2 Cups beef stock or broth

2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley

Directions:

Place a large skillet over medium heat and add 1 tablespoon of olive oil.  Add the bacon to the pan and cook until golden brown, about 5 minutes.  Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat.  Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot.  Season with salt and pepper and stire to combine.  Add the seared meat and cover.  Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the briskett.  To serve, dunk the toasted bread into the “au jus” in the crockpot, top with briskett, veggies, more juice, cheese and parsley.
Recipe Source: Rachael Ray, Rachael Ray Show

Chicken Gyros

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Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory.  Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars.  This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival.  I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them.  They turned out fabulous!  The flavors of the tzatziki sauce is incredible.  It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum!  The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita.  We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked.  I served these with homemade humus and with a green salad.

You have to put this on you “to make” list!  You will soooo  happy that you did.

Chicken Gyros

 

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

 To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl.  Let strain for several hours or overnight  if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl.  Whisk together to mix, then add the chicken and toss to coat.  Cover the bowl and refrigerate for an hour to marinate.

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

Recipe Source: Loves To Eat Originally from: Elly Says Opa

Kielbasa Reubens with Sauerkraut

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I came across this recipe quite some time ago, I’ve made it several times and Spencer still gets excited when I make it.  I don’t know why I haven’t blogged about it before now, but since this has been a recurring meal at our house I thought I would share it.  These sandwiches are so good and very hearty.  I love the flavor combinations; the tanginess of the mustard, sweetness of the red pepper relish and the saltiness of the kielbasa compliment one another perfectly and the melted cheese just puts it over the top. I love trying new flavor combinations; the ingredients of this sandwich are not out of the ordinary but they aren’t really anything I would have thought about pairing together myself but they work together so well.  Another great thing about this is it’s very quick to prepare and assemble so it makes for a quick and easy week night meqal.  This is a pretty big sandwich and pretty filling by itself so I usually just make something light to go with it.  Spencer can usually eat the entire thing; but most of the time I end up halving one for myself.  These quickly grew to be one of our favorites, hopefully it will become one of your family favorites too!

Keilbasa Reubens with Sauerkraut

 

Ingredients:

1 Teaspoon caraway seed
1 Pound sack sauerkraut, drained
1 Cup beer or apple cider
1/4 Cup spicey brown grainy mustard
2 Sticks (or 1 long folded link) keilbasa or turkey kielbasa (1 1/4 pound)
1/4 Stick butter, softened
8 Slices marbeled rye bread
8 Slices cheese ( I used provolone)
1/2 Cup red pepper relish

Directions:
Preheat a grill/griddle pan over medium heat.

Heat a small skillet over medium heat, toast caraway seeds in pan and then add the sauerkraut, beer, and mustard and simmer for about 10 minutes.
Cut the kielbasa into 4 portions and split the pieces in half, across, opening them up.  Grill the pieces on the hot griddle/grill pan until crisp on both sides, about 7-8 minutes total.  Wipe some of the grease off the pan and lower the heat to low. 
Lightly butter 1 side of the slices of bread.  Build the sandwiches with the butter side out, starting with the kielbasa, sauerkraut, and 2 pieces of cheese and spread the tops of the sandwich with the red pepper relish before placing on sandwich. 
Grill the sandwiches, until the bread is crisp and cheese is melted and then remove, cut and serve. 

Enjoy!
Recipe Source: Rachael Ray,Food Network
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