Buffalo Chicken Taquitos

So, we meet again, Buffalo Chicken....this time in the form of a taquito! Are you kidding me? Nope...it's for real. This week seems to be dragging on...not because of anything stressful, but because I am so excited for this weekend. JF and Monkey will be arriving at my apartment on Friday evening, and Saturday is Baby C's 1st birthday party!! JF and Monkey are going with me to the party, so I'm extra excited to be able to have so many of my favorite people all together.

Friday night will be full of baking for the party - I'm making C's cake and cupcakes - and some much needed girl time with JF, including Jalapeno Margaritas!! Oh, and did I mention that JF is also bring her horse of a dog, Bella. I'm not kidding...she's a Great Dane and I adore her! My apartment will definitely be full, but it will be full of love :) Yeah, that was cheesy, but oh-so-true. But, now you can see why I'm so anxious for the weekend to get here!! And you can bet that my fun-filled weekend will result in a few delicious posts to share with you.

These taquitos were ah-maz-ing, as are most things buffalo chicken ;) I dipped them in my new favorite jalapeno ranch sauce, but you could use regular ranch or even bleu cheese. They were extremely easy to prepare and definitely make a great weeknight meal. Share them with the ones you love...soon!

 

Buffalo Chicken Taquitos

Adapted from Taste & Tell

Ingredients

• 2 boneless, skinless chicken breasts
• salt & pepper, to taste
• 4 oz cream cheese, softened
• 1/4 cup buffalo sauce (I used Frank's buffalo sauce)
• 1 cup shredded Monterrey Jack cheese
• Flour tortillas
• Cooking spray

Preparation

1. Preheat oven to 350 degrees F.
2. Salt and pepper both sides of chicken breasts. Heat a skillet over medium-high heat and spray with non-stick cooking spray. Cook chicken, 3-4 minutes per side, until cooked through.
3. Remove from skillet and shred in a mixer, or with two forks.
4. Add cream cheese, buffalo sauce, and Monterrey jack cheese and mix until combined.
5. Spoon 2-3 tablespoons of chicken mixture into the center of each tortilla and roll up. Spray rolled taquitos with cooking spray and bake for 18-20 minutes, until golden brown. Serve with dipping sauce of your choice. (I used the jalapeno ranch sauce that I love so much!)

Maple Mustard Buttermilk Chicken Tenders

I realize that I am a 31-year-old woman, but my pallet still craves the food that I loved as a kid and chicken tenders is thing that I don't think I will ever outgrow. I remember ordering them on a date once, and they guy asked me, "Seriously?" and I told him, "Yes, I like chicken tenders!" I mean, come on...who doesn't like a crispy, juicy strip of chicken?? Just sayin'.

I have found numerous amazing recipes on Jessica's blog, How Sweet It Is, and she is a girl after my own food heart in so many ways. I love reading her stories and seeing her gorgeous food pics. And of course, getting great recipes to try! You should definitely swing by and check her out if you haven't already.

These chicken strips were easy to make, and tasted delicious! The recipe makes two servings. I ate them both. Don't judge, they were good! They remind me very much of the Mustard-Maple Baked Chicken that I've made on several occasions...so insanely delicious, and sure to please children and adults alike.

Maple Mustard Buttermilk Chicken Tenders
Source: How Sweet It Is

Ingredients

• 1 pound boneless, skinless chicken tenders*
• 1 cup buttermilk
• 1/2 cup pure maple syrup
• 1/4 cup dijon mustard
• 4 garlic cloves, minced or pressed
• 2 cups Panko bread crumbs
• 1/2 cup seasoned bread crumbs (I used Italian Seasoned)
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground mustard

Preparation

1. In a medium bowl, mix together buttermilk, maple syrup, mustard and garlic. Place chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-24 hours.
2. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, bread crumbs, flour, salt, pepper and ground mustard.
3. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from over, gently flip and mist with spray, then bake for 10-12 minutes more.
4. Serve with your choice of dipping sauce - honey mustard is a good option :)

*I used chicken breasts and cut into strips.

Daring Bakers: Dutch Crunch Bread

It's time again for the monthly Daring Cooks' Challenge! Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

I had bread on my 12 in '12 list, so this was the perfect challenge for me. And while there is yeast involved - which scares some people - it was one of the easier yeast breads I have attempted. Active time was minimal, and the results were phenomenal! I will definitely be making this again, next time in loaf form. I didn't really create a one of a kind sandwich, but being lent season, I decided on a good ol' fish sandwich. Tartar sauce, Swiss cheese, and fish between two crispy sandwich buns...so good!

Dutch Crunch Bread
Source: Baking Bites

Dutch Crunch Topping

Ingredients
2 tablespoons (2 packets) active dry yeast

1 cup warm water (105-115º F)

2 tablespoons sugar

2 tablespoons vegetable oil

½ teaspoon salt

1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Preparation
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

Soft White Roll

Ingredients
1 tablespoon (1 packet) active dry yeast

¼ cup warm water (No need to use a thermometer – it should feel between lukewarm and hot to the touch).

1 cup warm milk (105-110º F)

1½ tablespoons sugar

2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)

1½ teaspoons salt

Up to 4 cups all purpose flour

Preparation

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
6. Preheat oven to 380 degrees F.
7. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf). Shape each into a ball or loaf and place on a parchment-lined baking sheet, without handling the dough too much.
8. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
9. Coat the top of each roll or loaf with the topping as described above.
10. Once you’ve applied the topping, bake for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Taco Tuesday: Sweet Pork Tacos with Cilantro Ranch Sauce

So, yesterday was the re-start of my New Year's gym resolution and I'm happy to report that, while I did not make the 4 a.m. calling, I did pack up my gym clothes, took them to work, and changed before leaving so I could go straight to the gym. See, usually I would come home first, let Bubba out, then go...or not go because I could find a million other things to do at home. I finally figured out how to beat the system of my avoidance!  It was a short workout as I'm easing back into it, but it felt great and I'm so glad that I went. Now to keep up with it :)

And, the more I workout, the more I can calorically afford to eat scrumptious taco dinners like this one. While looking for taco recipes on Sarah and Cassie's blogs, I found this recipe on BOTH! No way I could pass it up if both these lovely ladies made them, and loved them! The name definitely is accurate....the pork is very sweet, and the cilantro ranch sauce was amazing! Add my blog to (at least) number three to rave about these tacos...and then bring them to your dinner table, too!!

Sweet Pork Tacos with Cilantro Ranch Sauce

As seen on A Taste of Home Cooking, via Cassie Craves

Ingredients

For the Pork
2 to 3 pound pork roast
3 cans Coca-Cola
1 cup brown sugar
2 cloves garlic
1 can diced green chilies
1 15-ounce can tomato sauce
1 packet taco seasoning

For the dressing1 cup salsa verde
1 packet ranch dressing mix
1/3 cup cilantro
1/3 cup mayonnaise
1/3 cup sour cream
1 clove minced garlic
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 cup sugar

For Topping

Tortillas 

Shredded cheese

Shredded Lettuce

Chopped Tomatoes

Preparation

1. Place all of the pork ingredients (other than the pork itself)together in a bowl. In a separate dish, place the pork, and cover with marinade mixture. Cover and refrigerate overnight.
2. When ready to cook, place pork and marinade mixture into a dutch oven or oven-safe heavy pot. Pre-heat oven to 350 degrees F.
3. Cook on stove over medium-high heat for 30 minutes. Remove from stove-top and place in oven. Cook for 30 minutes, covered. Remove from oven, turn pork and return to oven, uncovered. Cook for an additiona 1 1/2 hours, turning pork every half hour, or until the pork shreds easily with a fork.
4. Remove pork from oven and shred with two forks, or in a stand mixer (keep cooking liquid with it). 
5. Blend all dressing ingredients in a food processor or blender, until smooth. 
6. Top tortilla with cheese, pork, other toppings, and then drizzle dressing over the top. 

 

Buffalo Chicken Bites

This weekend, like the many before, went by way too fast. I feel like I go to sleep on Friday, wake up and it's already Monday! The weather was gorgeous though, and I enjoyed some time outside with the pup. This week, I am back on the wagon - the gym wagon, that is. You may remember my ambitious New Year's resolution to go to the gym 4 days a week without exception. Well, three months into the year, and I am finally getting around to keeping that resolution. 4 a.m. comes very early, but I am determined to make it work. I'll let you know tomorrow how day 1 went ;)

Onto the food....the buffalo chicken extravaganza lives on with yet another delicous recipe. I saw these Buffalo Chicken Bites on Jessica's blog, and I immediately added them to the laundry list of buffalo chicken  deliciousness. I'd say these are definitely best served fresh from the oven - they aren't leftover-type goodies. I enjoyed them with the beloved jalapeno ranch sauce, which added even more yummy kick. They are great for a snack to share, or for a meal on a "lazy" night. Who wouldn't love a baked ball of buffalo chicken goodness?

Buffalo Chicken Bites

Source: Sunny Side Up In San Diego

Ingredients

• 3 cups shredded cooked chicken
• 1/4 to 1/2 cup hot sauce (I used Frank's Buffalo Sauce)
• 3 oz. cream cheese, softened
• 2 Tbsp ranch or bleu cheese dressing
• 1 3/4 cups sharp or medium shredded cheddar cheese
• 1/4 cup sliced green onions
• 1 cup all-purpose flour
• 3eggs, lightly beaten
• 2-3 cups Corn Flakes cereal, crushed

Preparation

1. Preheat oven to 350 degrees and line a cookie sheet with foil or parchment paper.
2. In a medium bowl stir together the cream cheese, hot sauce, and ranch (or bleu cheese). 
3. Mix in the chicken, cheddar cheese, and green onions, stir to combine. 
4. Use a medium cookie scoop to create even-sized balls. Place the rounded portions on a cookie sheet and refrigerate for 30 minutes.
5. Place the flour, egg, and crushed corn flakes in three separate bowls. Roll each ball in the flour, shake off any excess flour and dip in the egg, then roll the ball in the cornflake crumbs until evenly coated. Place back on the cookie sheet.
6. Bake for 20-25 minutes. Serve warm with ranch or bleu cheese dipping sauce.

 

Sammich Saturday: Cuban Sandwiches

 

This year sure is flying by...I can't believe Spring is officially here and we are practically a quarter of the way through 2012. But, It's been a good year so far, I can't really complain. I had another sandwich on the calendar for this Saturday post, but when I saw THIS one on Sarah's blog, I had to put it on the menu right away...bumping the others back a week. Roasted Pork, Ham, Pickles, and Banana Peppers?!!? I was in love before ever taking a bite! I squealed to her how perfect it was, based solely on the ingredients, and she laughed at what an incredible dork I am ;) Good thing she's my friend anyway!

Unfortunately for me, my grocery store doesn't carry roast pork, so I had to make my own! Say what? Good thing it was super easy...or I would have had to go an alternate route and miss out on a delicious sammich. I did layer a few too many banana peppers onto my first sandwich, which overpowered everything else between the buns, but I quickly fixed that and enjoyed an incredible sandwich. I can't believe I'd never had one before. I've heard of them, but had no clue what was on them or that I would love it SO much! I don't have a lot of recipes that I repeat, but I'm pretty sure there are more Cuban sammiches in my future! They should be in yours, too.

Cuban Sammich

Source: A Taste of Home Cooking

Ingredients

• 4 potato sandwich rolls (I used wheat kaiser rolls)
• 4 tablespoons mayonnaise (I used miracle whip - of course!)
• 1 teaspoon yellow mustard
• 2 cloves garlic, minced
• 1/3 cup dill or hamburger pickle rounds (I used kosher dill sandwich slices)
• 1/3 cup jarred banana pepper rings
• 1/4 pound thinly sliced baked ham
• 1/2 pound cold roast pork, sliced thin (recipe at bottom of post, if you want to make your own!)
• 8 slices thinly sliced Swiss cheese
• 2 tablespoons unsalted butter, melted

Preparation

1. Split sandwich rolls in half.
2. Combine mayo, mustard and garlic in a small bowl, refrigerate until ready to use. 
3. Spread rolls with mayonnaise mixture, then layer cheese, roast pork, ham, pickles and peppers onto bottom half, and top with another piece of cheese before top roll. Press down to flatten the sandwich.
4. Heat large nonstick skillet over medium-low heat for 4 minutes, adding 1/2 Tbsp of butter and allowing to melt.
5. Meanwhile, heat large pot or Dutch oven or heavy pot over medium-low heat for 4 minutes. 
6. Add sandwich to buttered skillet and place the Dutch oven on the top, pressing down slightly for a few seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, add more butter if needed, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes.
7. Repeat with remaining sandwiches. Cut in half and serve immediately.

Roast Pork

Source: Group Recipes

1 1/2 - 2 lbs pork tenderloin

1 clove garlic

1 tsp ground cumin

1 tsp salt

1 tsp ground black pepper

Preheat oven to 450 degrees F.Trim pork of fat.

Mash the garlic, salt, pepper and cumin until a paste forms.

Rub the paste onto the pork tenderloin and place in a small roasting pan.

Cook for 20-25 minutes, remove from oven and allow to rest for 10-15 minutes.

Cut pork into thin slices. (Use warm or refrigerate and use cold slices for sandwiches.)

Recipe Swap: BBQ Meatballs

 
This round of the recipe swap was another SRC-style swap, where we were assigned someone's blog, and could choose any recipe we wanted from it, instead of being assigned a specific recipe. These swaps, just like the Secret Recipe Club it was themed after, are very popular and I was so happy to receive  Christina's blog, Tales from the Mad Men Kitchen. Her tag line states that she is cooking for a modern family in a 1964 kitchen, and the picture is all too fitting. But her recipes are modern and delicious!

I had some ground meat in the freezer that I wanted to use, so I went out in search of a good recipe to use it up. Christina has several meatball recipes, but when I saw this one for BBQ Meatballs, I knew it would be perfect! When I actually got into the kitchen to make them, I ran across something horrific...this ketchup-obsessed girl was out.of.ketchup!! Holy crap. Fortunately I have a computer and I had tomato paste and I was able to make my own from scratch. Go me! I'll include the recipe for that at the bottom of the post, just in case you're interested :) I served the meatballs over white rice instead of mashed potatoes, but I think they would be even better with mashed potatoes!

 

BBQ Meatballs
As seen on Tales from the Mad Men Kitchen, Originally from The Pioneer Woman

Ingredients

• 1 1/2 lbs ground sirloin
• 3/4 cup oats
• 1 cup milk
• 3 Tbsp minced onion
• 1 1/2 tsp salt
• 2 tsp pepper
• Flour for dredging
• 2 Tbsp canola oil

Sauce

• 1 cup ketchup
• 2 Tbsp sugar
• 3 Tbsp white vinegar
• 2 Tbsp Worcestershire
• 4 Tbsp minced onion

Preparation

1. Preheat oven to 350 degrees F.
2. Combine beef, oats, milk, onion, salt and pepper in a medium bowl. Using a medium cookie scoop, place meatballs on a cookie sheet. Put cookie sheet in freezer for 5 minutes then remove and dredge each meatball in flour. 
3. Heat oil in a skillet over medium-high heat, and cook meatballs until browned on each side. Place them into a baking dish.
4. Combine all sauce ingredients in another bowl and pour over the top of the meatballs in the baking dish. Cook in oven for 45  minutes.

Ketchup from Tomato Paste
Source: ehow.com

Ingredients

• 6-ounce can tomato paste
• 1 cup water
• Medium saucepan
• Wooden spoon or whisk
• 1/3 cup white sugar (plus more to taste)
• 2 tbsp. molasses
• Apple cider vinegar
• Measuring cups
• 2 garlic cloves, minced or 1 tsp. garlic powder
• 1/2 tsp. salt
• Dried herbs and spices such as cinnamon, allspice, dried oregano, paprika

Preparation

1. Combine the tomato paste and water in a saucepan over low heat. Stir or whisk the paste into the water until it's broken up and blended in. There shouldn't be any chunks of paste.
2. Add the sugar and molasses to the tomato paste water. Stir to dissolve the sugar. You can use less sugar or more as you'd like. Taste the mixture before adding more.
3. Pour in the apple cider vinegar, one tablepoon at a time, until the mixture has the tanginess you like.
4. Add the garlic, salt and 1/4 teaspoon each of the spices of your choice.
5. Raise the heat to medium and bring the mixture to a simmer. Let it cook, simmering, for about an hour. Stir every so often to prevent burning and to incorporate the ingredients. After about an hour, the mixture should be thick like ketchup.
6. Taste the ketchup and add more vinegar, salt or sugar as needed. Let it cool, then use as you normally would.

Spinach Apple Salad with Warm Honey Dressing

 

I have recently decided that I need to incorporate more salad into my diet. I actually really love salads of all kinds...from the plain-jane lettuce, tomato, cucumber salad, to the more "fancy" salads like this one here, and there isn't any particular reason why I don't eat them more except I simply don't think about it. I buy the ingredients for it, and often wind up throwing them out because they are left in the crisper for far too long. Makes me cringe and want to smack myself every time. But, I've decided to make at least one meal per week into a salad, mostly on weekends (Salad Sunday, perhaps?) because I am more likely to incorporate it as a weekend lunch than a weeknight dinner. So, although I joked above about another theme day, I will not bombard you with endless theme day posts. I will just have it as my own personal salad day and randomly give you yummy salad posts...how does that sound? :)

I am not a fan of most nuts, and especially not in my food, but I decided to stick with the recipe on this one and incorporate the walnuts. It did give a good texture to the dish, but since I'm not a fan of them on their own, I could had done without them. You, however, who probably likes all sorts of nuts, will probably appreciate the addition of walnuts to this delicious salad!
 

Spinach-Apple Salad with Warm Honey Dressing

As seen on: Our Life in the Kitchen 

Ingredients

• 1 bag Baby Spinach
• 1/2 cup Walnut halves
• 1 Granny Smith Apple
• 1 Shallot
• 1/3 cup Olive Oil
• 1/4 cup Apple Cider Vinegar
• 4 Tbsp Honey
• 1 tsp Black Pepper
• 1/2 cup Goat Cheese

Preparation

1. Core the apple and cut it into thin slices. Peel the shallot and slice it into very thin rings.
2. Heat the olive oil in a large skillet over medium-low heat.  Add the shallot and cook, stirring occasionally, until the shallot softens and begins to brown.
3. In the mean time toss the spinach and walnuts into a large bowl.
4. Once the shallots are soft, add the apple slices to the pan.
5. Sprinkle with black pepper and add the honey.  Stir it all together just long enough to coat the apples and soften them just a bit, but not too soft.
6. Pour the vinegar over the apples and stir it all together.
7. Pour the whole skillet mixture over the spinach and toss it together.
8. Top with goat cheese, toss, and serve!

Taco Tuesday: Shrimp Tacos with Jalapeno Ranch Sauce

I think I have fallen in love...with jalapeno ranch sauce! My friend Sarah of A Taste of Home Cooking kept telling me that I needed to try these tacos, if only for the sauce and holy crap am I annoyed at myself for putting it off so long. I mean, I want to put the sauce on everything! I made just a couple of changes to her recipe, but nothing major, and I literally found myself wishing it was acceptable to drink it. I still have a bowl in the fridge that I'm dying to use before I have to throw it out. (I've already found out that it's good on sausage wraps...)

I've loved most of the taco recipes I've made since beginning Taco Tuesday, but this one catapulted to the top of the list for sure! The shrimp cooks quickly after a short marinade and the sauce really is just too good to resist. Add these to next week's menu (or this week if you still have room!) and you will thank me, I promise!

Shrimp Tacos with Jalapeno Ranch Sauce

Source: A Taste of Home Cooking

Ingredients

• 1lb shrimp, peeled and deveined
• Olive oil
• Juice of one lime
• 1 Tbsp chopped garlic
• 1 Tbsp Chili powder 
• 1 tsp Cayenne pepper 
• 2 jalapenos, roasted, peeled and seeded
• 1 packet (spicy) ranch dressing mix
• 1 cup sour cream
• Flour tortillas
• Angel hair cabbage 
• Shredded Monterey Jack cheese

Preparation

1. Combine shrimp, olive oil, lime juice, garlic, chili, and cayenne in a bowl. Marinate shrimp for up to 30 minutes.
2. Heat grill, grill pan, or in a skillet over medium heat and cook shrimp for 2-3 minutes per side.
3. In the mean time, combine jalapenos with ranch dressing and sour cream in a food processor and blend until smooth. Warm the tortillas while the shrimp are cooking. 
4. Spoon some sauce onto a tortilla, then top with shrimp, shredded cabbage, and cheese. Drizzle with extra sauce and enjoy!

Swedish Turkey Meatballs

How is it Monday again already?? The weekend sure did fly by and I am definitely not ready for it to be over. I spent very little time at home, much to Bubba's dismay, until Sunday. And unfortunately I seem to have caught some sort of stomach bug...so I didn't drag myself out of bed until about 6 pm.  Understand my dismay that the weekend is gone now?

I actually intended to make these meatballs for dinner on Saturday, but I was at the Rodeo all afternoon and night, so they were put off until today. Despite not feeling well, I dragged myself into the kitchen to fix some dinner and I'm so glad I did! The flavors were mild, but delicious and I loved the sauce! There was plenty leftover for me to bring for lunch today, so I get to enjoy it twice. Score for me!

Swedish Turkey Meatballs

Slightly Adapted from Pampered Chef: 29 Minutes to Dinner Volume 2

Ingredients

• 1/4 cup minced onions
• 1/2 cup Panko breadcrumbs
• 1 lb lean ground turkey
• 1 egg, lightly beaten
• 1/2 tsp allspice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp olive oil
• 3 Tbsp all-purpose flour
• 2 Tbsp butter
• 1 14 oz can beef broth
• 1/3 cup half and half
• Parsley for garnish
• Wide egg noodles (if desired)

Preparation

1. In a medium bowl, combine onion, Panko, turkey, egg and spices until just combined.
2. Heat oil in a skillet on medium heat. Form turkey mixture into 1-inch balls and cook until browned on each side, about 6-8 minutes.
3. If using egg noodles, cook according to package instructions.
4. Remove to a plate, and add flour and butter to the skillet. Whisk until a smooth paste forms. Slowly add in half and half and beef broth, stirring until mixture comes to a simmer.
5. Return meatballs to skillet, cover with a lid and cook 5 more minutes, until cooked through. Serve meatballs and sauce over egg noodles (or rice, or other choice of side), sprinkle with chopped parsley and enjoy!

Sammich Saturday: Buffalo Chicken Salad Sandwiches

Happy St. Patrick's Day!! Do you have your green on today? I wouldn't want you to be bruised from relentless pinching today...so make sure to wear something green! Being Irish, you might think that I'd be more celebratory on this day...but really, most years, it's just another day. I don't cook traditional Irish food, I just wear my green and acknowledge the day itself. Oh, and I don't drink beer. Aren't I such a good Irish girl? :)

The rodeo is in town, so I will be accompanying T and baby C to the carnival and petting zoo today, followed by a BBQ cookoff and some music. And there will be drinking involved, just not beer. I prefer things a little stronger, ya know? What are you planning? Not everyone "celebrates" St. Patty's Day, but it is Saturday, and that is something to celebrate every week! If you're planning on indulging on any alcholic beverages, make sure you fill your tummy first...and these Buffalo Chicken Sandwiches fit the bill for good, carby deliciousness. Quick to fix before heading out for drinking fun! Or, for the more responsible, it's still a great Saturday lunch to fill you up and make you happy. Try it today!

Buffalo Chicken Salad Sandwich

Adapted from Sunny Side Up in San Diego

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup Light Miracle Whip
• 1/3 cup Franks Red Hot
• 1/4 cup ranch dressing
• 1/4 tsp paprika
• dash of cayenne pepper
• Dash of black pepper
• 1 celery stalk, cut into very small pieces
• 1 Tbsp dill pickle relish
• Sandwich rolls (I used sub rolls)
• Leaf Lettuce
• Tomato Slices

Preparation

1. Cook chicken in a skillet over medium high heat (about 2-3 minutes per side) until cooked through. Remove and place in a mixing bowl. Shred with two forks, or in in mixer.
2. In another medium mixing bowl combine all of the ingredients through pickle relish. Adjust hot sauce and/or ranch dressing to reach your desired heat/creaminess, then mix chicken in.
3. Toast sandwich rolls, spoon chicken salad onto bottom roll and top with tomato and lettuce. Voila! Magnificent sandwich...enjoy! 

What's Baking: Green Velvet Cupcakes

I am so excited for today's post! Tomorrow is St. Patrick's Day, but I wanted to share this a day early, in case you are in need of a dessert idea for your St. Patrick's Day celebration. How fun are these GREEN VELVET cupcakes?? I mean, red velvet is da bomb, but green is just so different, and so fun! Ok, so maybe I'm a little too excited, but I'm Irish and they make me happy :)

They may look like ordinary cupcakes all wrapped up....

 

And in the spirit of St. Patrick's Day, our March What's Baking hostess, Yudith of  Blissfully Delicious chose the Irish holiday for our theme. I couldn't have been more excited, and when I saw these cupcakes I didn't have to look any farther.

 

But open one up and you get a fun surprise!!

  

It's just too bad they weren't bright green like the batter...

Next time I'll make them less Oscar the Grouch green ;)

If you need a fun dessert for tomorrow, I highly suggest you give these little shamrocks a try ;)



Green Velvet Cupcakes

Source: Love from the Oven

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 Tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 cup oil
• 1 cup buttermilk
• 1 Tablespoon vinegar
• 1 teaspoon vanilla
• 1 oz green food coloring
• Cream Cheese Frosting (recipe below)

Preparation

1. Preheat your oven to 350 degrees and fill muffin tins with cupcake liners.
2. In a medium bowl, whisk the eggs. Next, stir in the oil, buttermilk, vinegar, and vanilla and mix until well combined. Finally, mix in the green food coloring. 
3. In your mixing bowl, stir together the flour, sugar, cocoa powder, and baking soda.
4. Slowly pour the green mixture into the mixing bowl of flour mixture. Mix on medium-high speed for about a minute or two until well combined and bright green.
5. Using a cookie scoop, distribute the batter into muffin tins (a small cookie scoop works for mini cupcakes, a large scoop or 1/4 cup measuring cup works well for standard size cupcakes.)
6. Bake for 12-16 minutes until a toothpick inserted comes out clean (12-13 minutes for mini, 15-16 for standard.)
7. Remove from oven and allow to cool completely before icing.

Cream Cheese Frosting

Source: Martha Stewart Cupcakes

Ingredients

• 1 cup unsalted butter, room temperature
• 12 oz cream cheese, room temperature
• 4 cups confectioners' sugar, sifted
• 3/4 tsp pure vanilla extract

Preparation

1. In stand mixer, beat butter and cream cheese together on medium-high speed until fluffy, about 2-3 minutes.
2. Reduce speed to low and mix in confectioners' sugar 1/2 cup at a time mxing each batch until well combined, then add in vanilla.

Bacon-Wrapped Scallops with Chili Butter

Happy Thursday friends! I am so glad that this week is almost over! It's Spring Break for many around the country, but alas I am all grown up and have a big girl job, therefore Spring Break is a distant memory for me. I do, however, enjoy the lighter traffic on the way to work in the mornings. And speaking of Spring Break...I can't believe that we are halfway through March already. How did that happen?? It really is true that the older you get, the faster time goes by. Sheesh. The good news is, though, that Spring is here and warmer weather seems to be sticking around. Hallelujah and good riddance wintry cold!

The recipe that I am sharing with you today has to be one of the easiest recipes that I have come across in awhile. Seafood can sometimes be tricky, and scallops are often best-served seared, but I was so surprised by the ease of preparing this dish and how insanely good it was! I posted a picture on FB of the plate sitting in my lap, and my sis-in-law commented and asked why I didn't make that while I was in Alabama and insisted that I make it the next time we see each other...and I would be so happy to! It is definitely a great meal to serve to company. The chili butter drizzled over the top adds a nice flavor and the addition of the bacon cuts some of the "fishy" taste that scallops can sometimes have, that can deter some people from eating them. All-in-all it's a wonderful dish and I suggest you try it asap!

Bacon-Wrapped Scallops with Chili Butter

Slightly adpated from The Pioneer Woman

Ingredients

• 1 lb sea scallops, rinsed and patted dry
• salt & pepper, to taste
• 1/4 lb bacon, strips cut in half (I used applewood smoked bacon)
• 4 Tbsp butter
• 2 tsp chili powder
• dash cayenne pepper
• toothpicks

Preparation

1. Preheat broiler. (Or preheat oven to 425) Line a baking sheet with foil and set aside.
2. Season each scallop with salt and pepper. Wrap 1/2 strip of bacon around each scallop and secure with a toothpick. Place on baking sheet and place in broiler (or oven).
3. Broil for 15 minutes, or until bacon is crisp and sizzling. (20 minutes if cooking in oven.)
4. Meanwhile, melt butter in a small bowl and mix in chili powder and cayenne.
5. Serve scallops over rice with chili butter drizzled over the top.

Daring Cooks: Braised Paprika Chicken

It is time once again for Daring Cooks, and I have to say that this challenge has been my favorite thus far. Not because it taught me something new, but because it yielded an amazing dish! The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”. While I did not opt to use any of the recipes supplied, I did use the standard braising technique that I have come to know and love.

I came across this recipe for Braised Paprika Chicken and it looked so good, and I knew it was perfect for this challenge. The sauce is creamy and delicious. adn the chicken is fall-apart-in-your-mouth good! It takes a little longer than your average weeknight meal, but it is SO worth it!! (I feel like I've said that before, recently, but braising has that effect!)

Braised Paprika Chicken

Adapted from: Eating Well

Ingredients

• 3 lbs boneless, skinless chicken thighs
• 3/4 tsp course salt, divided
• 1/2 tsp ground pepper
• 2 Tbsp canola oil
• 1 Tbsp butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 2 Tbsp tomato paste
• 2 Tbsp sweet paprika
• 1 tsp crushed red pepper
• 1 tsp dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 Tbsp chives

Preparation

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. 
6. Top with chives and serve over rice.

Taco Tuesday: Chipotle Beef Tacos

It's Taco Tuesday once again!! Funny how that day comes around every week, isn't it? ;) I have quite a few chicken and pork recipes waiting in the wings, so it was nice to have a beef option to throw in the mix. Don't want to burn you all out on one kind of protein, now do I? Cassie's method to cook this was in the crock-pot, which may also work best for many of you, but I don't have a large crock-pot, and I am gone too many hours during the day to be able to do that. So...if you'd prefer the crock-pot method, I highly suggest you check out the directions on her site (as well as her many amazing recipes!)

I've grown quite fond of the stove-top/oven braising/cooking method for these pulled-meat recipes. It takes a couple of hours, but the end result is so delicious that I barely remember I had to wait so long! I tried it this time around with Cassie's suggested Honey-Lime Slaw, but next time think I will go with some more traditional toppings...sour cream, tomatoes, shredded lettuce, etc.

Chipotle Beef Tacos

As seen on Cassie Craves, and adapted from Everyday Food

Ingredients

• 1 boneless beef chuck roast (about 3 pounds), trimmed of fat
• 3 Tbsp chipotle chiles in adobo, chopped
• 1/2 cup ketchup
• 8 garlic cloves, chopped
• 2 tsp dried oregano
• 2 tsp salt, plus more to taste
• 1/4 tsp pepper, plus more to taste
• Flour tortillas (or corn, if you prefer)
• Honey-lime coleslaw (from Cassie's blog)

Preparation

1. Preheat oven to 350 degrees F. Cut beef into 3 inch cubes and season with salt and pepper on all sides.  
2. Heat a small amount olive oil in a Dutch oven or very large skillet and sear beef well on all sides.
3. In a medium bowl, stir together chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour mixture over beef in Dutch oven and cover.
4. Cook for 30 minutes, then remove from oven, remove lid and flip the pieces of beef. Return to the oven (uncovered) and cook an additional 1 ½ hours, turning meat about every 30 minutes.
5. Remove from oven and shred beef with two forks, or in a mixer (super easy way to shred meat!)
6. Serve in tortillas with slaw or your preferred selection of toppings.

Pork Chops with Stuffing and Green Beans

This weekend was the perfect example of Texas weather. Thursday was sunny and near-80 degrees, Friday and Saturday were cold and rainy. Miserably so. Then Sunday, starts of a bit dreary but then the sun comes out and it turns out to be a beautiful day. What the hell? Don't get me wrong, I got a LOT of cleaning and all my laundry done on Saturday. In fact, I never left my apartment after I got home from work on Friday. It was actually kind of nice. But, it would have been nicer if the sun would have been shining through my windows. At least I had that on Sunday, so I should be thankful :)

I've had these pork chops on the food calendar for several weeks now, and for one reason or another they kept getting put off. Sunday, despite my oven deciding to catch on fire - don't ask - I finally got them made. And I remember how much I really enjoyed them the other times I've made them. I'm not much of a stuffing fan,  but I do like boxed stuffing. Don't judge. And the first time I made these green beans I was shocked at how easy and how delicious they were! This is probably one of the easiest meals I've made in awhile...and that's saying something since most of my stuff is fairly quick and easy. 35 minutes, and most of that is hands-off. Throw in a pan and stick it in the oven. Make it. Soon.

Stuffing-Topped Pork Chops with Green Beans

Source: Kraft

Ingredients

1 pkg Chicken stuffing mix

3 Tbsp Miracle Whip
3 Tbsp Dijon mustard

6  bone-in pork chops 

3 cups frozen green beans
2 Tbsp Zesty Italian Dressing

Preparation

1. Preheat oven to 425°F and prepare stuffing according to directions on package. Mix miracle whip and mustard and set aside.
2. Brush pork chops on both sides with mustard mixture and place in a 9x13 baking dish. Spoon stuffing onto each chop, cover with foil, and bake for 10 minutes.
3. In the meantime, place green beans on large sheet of foil and drizzle with Italian dressing. Seal foil sides together.
4. Pull chops from the oven, remove foil cover and return to the oven along with the foil bean packet. Bake for  20 minutes, until no pink remains in the chops and beans are heated through.

Sammich Saturday: Crispy Shrimp Sandwiches

Hello, and happy Saturday!! I hope the weather in your neck of the woods is better than here in cold, rainy Central Texas. Not only am I ready for warm, sunny weather, but the change from near-80 degree weather one day to 40 and rainy the next makes me a little crazy! It's a good thing that my plan for this weekend is to stay inside and catch up on some much-needed cleaning and cooking!

What do you have planned for this weekend? I hope it's sunny and warm, and you get to go out and enjoy the sunshine! C'mon Spring! Oh, and don't forget that tonight we set our clocks forward and hour...at least that will give us a bit more daylight each evening. Now, onto the delicious sandwich pictured above. Shortly after I decided to start Sammich Saturdays, I ran across this amazing sandwich on How Sweet It Is, and I immediately put in on my food calendar. Shrimp, avocado, bacon, cripsy bread...what more could a girl ask for?? Well, besides warm weather and sunshine, of course ;)

This is one of those sammiches that seems a bit fancier than your normal sandwich, but doesn't take much more effort than slapping a few pieces of lunchmeat and cheese between plain ol' bread. So, really there is no excuse not to reward your mouth with the amazing flavors!! I do recommend that you either toast your bread really well, or buy a bread that is a little bit more firm. I used regular sub rolls and lightly toasted them, and wished it had been a bit more toasted. Now, I don't like hard breads of any kind (imagine me in France trying to get around the crispy baguettes...) but because the ingredients in the sammich are mostly very soft, a teeny bit of crispness to the bread brings it all together! I devoured mine nonetheless and it was one of the most amazing things I have eaten in awhile. So, get into that kitchen and whip one up for your Saturday lunch!! Go!

Crispy Shrimp Sammich

Source: How Sweet It Is

Ingredients

• 1 pound of peeled and deveined raw shrimp
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 3 slices bacon
• 1/2 avocado, chopped
• lettuce for garnish
• 4 sandwich rolls/breads/buns of choice, preferably toasted
• Parmesan Tarragon Mayo  (recipe below)

Preparation

1. Combine flour, paprika, garlic and chili powder in a large bowl and mix. Set aside.
2. Heat a large skillet over medium-high heat. Once hot, add bacon and cook until golden and crispy. Remove and let drain on a paper towel. Do not turn off heat.
3. Quickly salt and pepper the shrimp, the toss in the flour mixture.
4. Add shrimp to the skillet in batches and cook until golden, about 2-3 minutes per side. Remove and let drain on a paper towel.
5. Combine shrimp, avocado and crumble the bacon into a bowl and lightly mix to create a sticky “salad” of sorts. Spread bread of your choice with parmesan mayo, garnish with lettuce, then stack on the shrimp.  

Parmesan Tarragon Mayonnaise
1/2 cup mayonnaise
2 tablespoons finely grated parmesan cheese
2 tablespoons freshly chopped tarragon

Add all ingredients to a bowl and mix thoroughly. Spread on sandwiches. Can be refrigerated for up to 5 days in an air-tight container.

Recipe Swap: Sausage Cacciatore

 
Oh yeah, it's Recipe Swap time again!! The theme for this swap was Pasta, and I received Sausage Cacciatore from Ashley at Cheese Curd in Paradise. Because I'm a picky beotch, I had to make a few omissions from the ingredient list, but I kept as close to the assigned version as I could. I was very pleased with this dish as I am always looking for new pasta dishes, and I happen to love Hot Italian Sausage. This dish turned out delicious! Please, please check out Ashley's blog for a pic including the peppers and onions that I left out, and other great recipes, too!

Sausage Cacciatore
Adapted from Cheese Curd in Paradise

Ingredients

• 3 Hot Italian Sausages
• 2 tablespoons olive oil
• 1 small onion, sliced (I did not use)
• 1 red pepper, sliced (I did not use)
• 1 green pepper, sliced (I did not use)
• 4 cloves garlic, minced
• 1 portobello mushroom cap, diced (I did not use)
• 2 cans diced tomatoes, drained (I used 1 can of crushed tomatoes)
• 1 cup chicken stock
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 2 bay leaves
• salt & pepper, to taste
• 1 teaspoon sugar
• 1 lb. pasta (I used farfalle, aka bowtie)
• parmesan cheese for garnish

Preparation

1. In large skillet, brown sausages on both sides until thoroughly cooked. Remove from pan.
2. Saute onions, peppers, mushrooms and garlic in olive oil over medium heat until they start to soften, 3 minutes. **Since I didn't use the onions, peppers, and mushrooms, I sauteed the garlic for about 30 seconds and then moved on to the next step**
3. Slice sausages into 1/4 inch coins and add back into pan. Pour in tomatoes, stock and seasonings. Cover and simmer 30-40 minutes. In the mean time, boil water and cook pasta.
4. Spoon cooked pasta into serving bowl, top with sausage cacciatore and Parmesan cheese.

Meyer Lemon Loaf

A couple of weeks ago, our Daring Bakers challenge was for quick breads, and I posted Green Onion, Cheddar & Asiago Beer Batter Bread. But, when the challenge was first given to us, I had a hard time choosing just one of the breads to make. So, I made two. How could I, lover of all things lemon, not make the Meyer Lemon Loaf??? That is just absurd to think of. Hmph. And now that warmer weather is creeping in again, I think of Spring and Summer, and refreshing lemon treats, so I just had to share this one with you!

I wasn't sure how it would turn out, and I will definitely be trying it again because I think I needed to cook it a little longer, but it turned out great! Not too sweet, and full of lemony goodness. I suggest you try this....immediately.

Meyer Lemon Loaf

Source: Recipe Girl

Ingredients

LOAF

• 2 2/3 cups cake flour
• 3/4 teaspoon baking powder
• zest of 3 medium Meyer lemons 
• 2 cups granulated white sugar
• 6 large eggs, at room temperature
• 3/4 cup sour cream,  room temperature
• 2 tablespoons rum
• 3 tablespoons fresh Meyer lemon juice
• pinch of salt
• 9 tablespoons butter (1 stick + 1 tablespoon), melted and cooled

SIMPLE SYRUP

• 1/2 cup granulated white sugar
• 1/2 cup water
• 1 medium Meyer Lemon (juice only)

Preparation

1. Preheat oven to 350°F. Butter and flour 2 8-inch loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar and lemon zest in a large mixing bowl, and rub together until the sugar is lemon-scented and a bit clumpy.
4. Add the eggs and beat with a whisk until the mixture is a light lemon color and thickened a bit. Whisk in sour cream, then salt, then rum and lemon juice.
5. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You'll have a thick, pourable batter flecked with lemon zest.
6. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean.
7. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.
8. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.

Chicken with Prosciutto, Brie, and Arugula

Today I am doing my very first Guest Post over at The Heritage Cook. Jane has an amazing blog and I was honored to be chosen as one of her guest posters for the next couple of weeks! Click on over and check out her blog and my post for this delicious Chicken with Prosciutto, Brie, and Arugula!

Secret Recipe Club: Baked Zucchini Fries

It's that time again! Secret Recipe Club, of course! This month I received the blog Everyday Mom, and Kim has taken a lifetime of love in the kitchen and shares it in her blog. I had a hard time selecting one recipe, but I finally decided on these Baked Zucchini Fries and I'm so glad that I did! I've seen a few variations floating around the blogosphere and I've always wanted to try them, so this was the perfect opportunity. Not to mention that Kim found it on the Betty Crocker website, and you know how I love me some Betty!

I have finally come to the end of a week of vacations - first to Alabama, then to Colorado - and most of us tend to over-indulge while on vacation. I promised myself before I headed to Alabama that once I returned from Colorado I was going to buckle down - again. Well, today is the day of reckoning for weeks of gluttonous behavior and my scale was NOT kind. Not even remotely. Thank goodness I had these zucchini fries last night, so I feel like I got started a little early on getting back to healthier eating.

Almost all of us love fried foods, fried veggies even, and these zucchini fries are the perfect, healthy alternative to a delicious fried treat. They still have a crispy coating, but without the grease to go along with it. I whipped up a little garlic-yogurt dip to go with them and devoured them all! That was probably not as healthy as having 3 or 4 sticks, but it was the perfect way to end my gluttonous week of vacations. I suggest you try these instead of fried goodies when you have a craving for something crunchy.

Baked Zucchini Fries

As seen on Everyday Mom, Originally from Betty Crocker

Ingredients

• 1 cup Panko bread crumbs
• ½ cup shredded Parmesan cheese
• 1 Tbsp diced fresh herbs (basil, oregano and/or thyme)
• 1 tsp Lemon Pepper seasoning (or lemon zest)
• ½ tsp Salt
• ¼ cup all-purpose flour
• 2 Eggs, beaten with 1 tsp water
• 2 lbs. zucchini, cut into thick strips

Preparation

1. Preheat oven 350 and line a cookie sheet with foil. Spray with cooking spray.
2. In small bowl combine bread crumbs, cheese, herbs and lemon pepper seasoning (or zest).
3. Line up 3 shallow dishes. Place flour in first dish, eggs in second, and bread crumb mixture in third. Thoroughly dredge each zucchini strip. Start with the flour, then dip in egg, followed by bread mixture.
4. Place coated strips on cookie sheet. Bake for 15-20 minutes or until lightly golden.

Intro to Sammich Saturday: Chicken Shawarma

Welcome, welcome to Sammich Saturdays! I am so excited to debut this second theme day for the blog. As with tacos, I love sandwiches, wraps, pitas, etc. so I could resist the chance to share that love with you all. I am a bit of a nerd, and the the chagrin of many I use terms or nicknames for many things, and food is no exception. Sammich is my cutesy word for sandwiches. I like it. And as a preface to the upcoming posts, I just want to say that these posts will include sandwiches, burgers, wraps, pitas and anything else sandwich-like. I hope that you enjoy the posts and that they are as well-received as Taco Tuesdays have been.

I knew that the first post had to be something wonderful, and when I saw this post on Jessy's blog, I knew that it would be the perfect sammich to start you all off with!! It's a little different and the flavors were so amazing. It made me think a little bit of street food, because I took a suggestion from her and wrapped mine in foil to hold it together. It made me so damn happy that it was a little ridiculous....ha! I haven't been disappointed yet with anything I found on Jessy's blog, and this is has definitely catapulted to the top of my favorites list. I couldn't have picked a better first Sammich Saturday post and I hope that you try it soon and love it as much as I do. Let me know if you do!

Chicken Shawarma
As seen on Gourmet Day to Day

Ingredients

1 1/4 lbs chicken breasts

1/2 cup Fat Free Greek Yogurt

1 Tbsp minced garlic

1 Tbsp lemon juice

1/2 tsp cinnamon

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground cloves

For the yogurt sauce
7 oz. cup fat free greek yogurt
1/4 tsp minced garlic

1/4 tsp dried dill

1/4 tsp salt

6 homemade naan, pita, or flatbread
1/2 head romaine lettuce
1 medium cucumber, sliced thinly

2 medium tomatoes, cut into 1/8ths

1 clove garlic, minced

1/4 Red Onion sliced thinly

1 tablespoon Olive Oil

Juice of 1 small lemon

Salt and Pepper to taste

Preparation

1. In a small bowl, combine the yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove for the marinade. Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
2. Prepare the yogurt sauce for the sandwiches. Mix greek yogurt, garlic, dill, and salt in a medium bowl. Refrigerate until ready to use.
3. After marinating the chicken, grill or pan-sear until cooked through.
4. Wash and tear lettuce for sandwich. Set aside. Combine cucumber, tomato, red onion, garlic, lemon juice and olive oil. Season to taste with salt and pepper. Set aside
5. Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken, lettuce and cucumber, tomato, onion salad. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.