February 1 2017

Greek Chicken Sandwich

Greek Chicken Sandwich

I love the Mediterranean taste of oregano and garlic (if you haven’t guessed yet!). This chicken sandwich recipe combines both of those flavors with a bit of lemon for delicious zesty chicken.

Good Tzatziki Sauce is a must with the chicken. The yogurt balances out the spices wonderfully.

Greek Chicken Sandwich
Greek Chicken Sandwich
Print Recipe
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Greek Chicken Sandwich
Greek Chicken Sandwich
Print Recipe
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Ingredients
Servings: sandwiches
Instructions
  1. Mix together the olive oil, lemon juice, oregano, garlic, and salt in a plastic bag.
  2. Chop up the chicken into small easily cooked pieces, and let it chicken breast marinate in the oil mixture in the fridge for at least 1-2 hours. Overnight is ideal.
  3. Cook the chicken pieces in a medium sized saucepan on the stove.
  4. Slice the cooked chicken up into nice thin slices suitable for a sandwich. Wrap up your chicken slices and about 2 tablespoons of tzatziki sauce in each piece of pita bread.
  5. It should make about three sandwiches.
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October 26 2016

Pita Bread

I have always loved pita bread. Gyros were a childhood obsession. Its bready but not overwhelming, and delicious wrapped around a sandwich or dipped in tzatziki sauce (or wrapped around a sandwich WITH tzatziki sauce. . .mmmmm).

Pita Bread
Print Recipe
Pita bread with just a little whole wheat added in for healthiness!
Servings Prep Time
8 pieces 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8 pieces 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Pita Bread
Print Recipe
Pita bread with just a little whole wheat added in for healthiness!
Servings Prep Time
8 pieces 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8 pieces 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: pieces
Instructions
  1. Heat up your water in the microwave or the stove until its hot to the touch. Pour water into medium sized mixing bowl, and add yeast. Mix the yeast and water until the yeast is dissolved, and then let it sit for 5 minutes.
  2. Add flour, salt, sugar, and olive oil. Mix well! Don't stop stirring until its all clumped together.
  3. Turn out the dough onto a floured surface, and knead for 5-7 minutes. More is better.
  4. Clean out the mixing bowl, and put some more oil in it. Coat the dough and the sides of the bowl with oil, so it won't dry out. Let it rise for one hour. For speedy rising, heat the oven a little, and cover the bowl with a damp towel. Set the dough to rise in the oven. Remember to turn the oven off before you put the dough in the oven!
  5. Divide dough into about 8 sections (you can get 9 if you just eyeball it). Roll each section out as large as you like. Thinner pita won't bubble as much or be as fluffy.
  6. Heat up a nonstick pan on the stove - at about medium heat - and put a tiny bit of oil in it. Wipe out excess oil, unless you are ok with oily pitas.
  7. Set a pita in the pan to cook. Let it cook for about a minute; it should start to bubble. Flip it over, and cook for a few more seconds on the other side before taking it off the heat to cool. Repeat until you have no more pita!
Recipe Notes

Original recipe from Traditional Greek Pita Bread.

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October 23 2016

Fried Chicken Tenders

An adaption of a KFC copy recipe. It doesn’t taste like KFC, but it is really good!

Fried Chicken Tenders
Print Recipe
Shown here with fried sweet potato chips, and dip!
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Fried Chicken Tenders
Print Recipe
Shown here with fried sweet potato chips, and dip!
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Ingredients
Coating Mix
Meat
Servings: pieces
Instructions
  1. Mix dry ingredients together. If you're not going to use all the coating mix, then just mix it up in a quart ziplock bag to store in the fridge until you want to use the rest of it.
  2. Beat two eggs and the milk in a bowl.
  3. Put about an inch of oil in a medium saucepan, and put it on the stove on medium heat.
  4. Cut up the chicken breasts into tender-sized strips. Dip each strip into the flour mixture, then the egg mixture, and then the flour mixture again.
  5. Fry your chicken tenders into the oil until light brown. For pretty chicken, turn it after a few seconds so that both sides of the tender get a nice bubbly texture.
  6. Let the chicken drain on paper towels after removing from the oil. For best results, place them on a slatted surface above the paper towels, so they don't sit in the drippings.
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October 5 2016

Parmesan Chicken and Mushrooms

The other day, I was looking for a new recipe to try for dinner – one can only eat the same thing so many times in a row! I found a promising recipe on foodnetwork.com, made some adjustments, and added mushrooms. It reminds me of something I might have had at Olive Garden. . .

Parmesan Chicken and Mushrooms
Print Recipe
Chicken and mushrooms in a delicious parmesan and cream sauce. It goes really well with pasta, though you could also serve it with rice if you wanted something a little lighter.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Parmesan Chicken and Mushrooms
Print Recipe
Chicken and mushrooms in a delicious parmesan and cream sauce. It goes really well with pasta, though you could also serve it with rice if you wanted something a little lighter.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat up oil in saucepan on the stove. While its warming up, chop up your onion and garlic. Cook the minced onion and garlic for 1-2 minutes.
  2. Chop up your chicken into 1 inch pieces, and lightly salt (and sprinkle with garlic powder too, if you like!). Chop up the mushrooms. Add the chicken and the mushrooms to the onions and garlic in the saucepan. Cook until your chicken is lightly brown on all sides.
  3. Add thyme and bay leaves. Cook for another minute or two, then add the heavy cream. Cover the saucepan, reduce the heat, and let it simmer for a few minutes. Let the chicken cook through (4-5 minutes).
  4. Add the parmesan cheese and chives. Allow the cheese to melt and blend with the cream. The sauce should thicken a bit.
  5. Take the chicken and sauce off the heat, and season with a dash of pepper (and salt, if required).
  6. Serve over pasta or rice!
Recipe Notes

The first time I made this, I used milk and butter instead of the heavy cream (I almost never have heavy cream in the house - its dangerous!). It tasted great, but the sauce did not thicken as well, and it was not as pretty. So, in case you were wondering whether you can substitute milk for the heavy cream, the answer is yes, but you'll definitely have to do something else to thicken up the sauce.

Based on Chicken in Parmesan Cream Sauce.

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October 2 2016

Carrot Cake

Carrot Cake

Carrot cake is great. Its nice, and moist, and cakey. But it has a veneer of healthiness. After all, it has carrots! And. . theoretically less sugar!

Its cake. And veggies. And cake!

Carrot Cake
Carrot Cake
Print Recipe
A lovely moist carrot cake. If you don't put any icing on it, you can pretend its healthy and eat it for breakfast.
Servings Prep Time
9 pieces 20 minutes
Cook Time
1 hour
Servings Prep Time
9 pieces 20 minutes
Cook Time
1 hour
Carrot Cake
Carrot Cake
Print Recipe
A lovely moist carrot cake. If you don't put any icing on it, you can pretend its healthy and eat it for breakfast.
Servings Prep Time
9 pieces 20 minutes
Cook Time
1 hour
Servings Prep Time
9 pieces 20 minutes
Cook Time
1 hour
Ingredients
Servings: pieces
Instructions
  1. Prepare your carrots. Finely grating them in fine, but so is cooking them down and mashing them. Put to the side.
  2. Beat your two eggs. Add in oil, sugar, pumpkin puree, molasses, and vanilla extract. Mix well.
  3. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl. Combine your wet and dry mixtures.
  4. Add carrots to your batter. Mix well. Pour the carroty mixture into a buttered 8x8 baking pan.
  5. Bake at 350 degrees Fahrenheit for about one hour. Make sure the cake is done by inserting a knife into the center; it should come out clean.
Recipe Notes

Its fairly common to cut the oil required in a carrot cake recipe with applesauce, but pumpkin puree works well too! Its especially practical if you've been cooking down a lot of pumpkin recently.

Blackstrap molasses actually tastes acceptable in this cake - possibly because it is not the main sweetener, it just gives the cake a nice brown color. You could probably also use brown sugar and no molasses.

This cake is good enough to be dessert for sure, especially if you ice it with cream cheese frosting. But I like to leave it plain and have it for breakfast with my morning coffee. Yum!

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