Chicken Gyro

Easy Chicken Gyro

Rating: 4.4 stars    

Greek-inspired Mediterranean chicken gyro.

By KARENCANCOOK

Prep:

20 mins

Cook:

20 mins

Additional:

1 hr 5 mins

Total:

1 hr 45 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 
  
• 
  
• BUY THE TZATZIKI  SAUCE FROM ALDI OR WALMART (Walmart was $5 but well worth it).
• 1 (16 ounce) container Greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 ½ teaspoons dried dill weed
• 2 cloves garlic, minced
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice 
  
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 teaspoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
• 6 (6 inch) pita bread rounds
• 1 teaspoon olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• ½ head iceberg lettuce, chopped

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Aldi 
325 US 202 
Flemington, NJ 08822

Weis Market 
315 Route 206 
Hillsborough, NJ 08844

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BRANCHBURG, NJ 08876

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Directions

Instructions Checklist

• Step 1
  Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Step 2
  Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Step 3
  Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Step 4
  Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Step 5
  Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Step 6
  Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Step 7
  Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Step 8
  Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Step 9
  Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Chicken Tortilla in the Slow Cooker

Chicken Tortilla Soup in the Slow Cooker

Rating: 4.59 stars    

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

Prep:

15 mins

Cook:

4 hrs 10 mins

Total:

4 hrs 25 mins

Servings:

12

Ingredients

Ingredient Checklist

• 1 tablespoon olive oil 
  
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1 large onion, chopped
• 2 (16 ounce) cans black beans
• 2 (15 ounce) cans corn, drained
• 1 (14.5 ounce) can chicken broth, or more as needed
  
• 1 (1 ounce) package taco seasoning
• 1 cup picante sauce
• ⅛ teaspoon garlic powder
• shredded Cheddar cheese, or as needed

Smoked Brisket

https://ohsweetbasil.com/perfect-smoked-beef-brisket-recipe/#recipe

Marinated Chicken Legs

Easy Baked Chicken Drumsticks Recipe

Easy Baked Chicken Drumsticks Recipe is the perfect way to make juicy and tender chicken that your whole family will love!  These chicken legs are coated in a simple, and flavorful marinade, then baked to perfection.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 35 minutes

Marinate 30 minutes

Total Time 40 minutes

Servings 10

Calories 212kcal

Author Nichole

Ingredients

• 1/3 Cup Olive Oil
• Juice of One Lemon
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 2 Teaspoons Salt
• 1/4 Cup Soy or Worcestershire Sauce
• 1/4 Cup Brown Sugar
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika
• 10 Chicken Drumsticks

Instructions

• In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.
• Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken.  Close the bag and massage the marinade into the chicken for a few seconds.
• Refrigerate the chicken in the marinade for at least 30 minutes.  For best flavor allow the chicken to marinate for 2-12 hours.
• Preheat the oven to 425 degrees.  Line a large baking sheet with foil and spray with cooking spray.
• Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes.  Flip the chicken and cook for an additional 5-10 minutes, until cooked through.

Irish Soda Bread

4 cups flour
1 cup sugar
1/2 tsp. salt
4 tsp. baking powder
pinch baking soda
1 cup golden raisins (plumped by putting in hot water for 20 minutes)
2 eggs room temperature
1-3/4 cup of buttermilk

ALL MIXED BY HAND.  350 degree oven

Sift together flour, sugar, salt, baking powder and baking soda.

Cut in soften butter.  If you don't know how to cut in, google it.

Mix together beaten eggs and buttermilk.

Add to dry ingredients and mix only enough to wet dry ingredients.

Add plumped raisins.

Bake in greased and floured layer cake pan for approx. 1 hour & use cake tester - most of the time it takes less than 1 hour.

Mom Kearney's Cheese Sauce for Ham & Cheese Casserole

6 tbsp of butter
1/2 cup flour

2-3 cups of milk
1 cup of heavy cream
Lot of cheese!
S&P to taste

Instant Pot Beef Burgundy

PRINT

4.67 FROM 3 VOTES

INGREDIENTS

• 2 1/2 pounds top sirloin cubed
• 1 teaspoon salt plus additional, to taste
• 3/4 teaspoon fresh ground black pepper plus additional, to taste
• 4 tablespoons vegetable oil divided
• 3 slices uncooked bacon chopped
• 1 cup diced white or yellow onion
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 1/2 cups full-bodied red wine
• 2 cups low-sodium beef broth
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves
• 2 bay leaves
• 4 to 5 carrots peeled and chopped diagonally into 1" chunks
• 3 tablespoons softened butter
• 3 tablespoons all-purpose flour
• 9 ounces cremini mushrooms quartered or halved
• 2 tablespoons minced fresh Italian parsley optional

INSTRUCTIONS

1. Press the SAUTÉ key on the instant pot and the ADJUST key once to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
2. Season beef cubes with salt and fresh ground black pepper, to taste.
3. Add 2 tablespoons oil to the heated instant pot. Add half of the beef cubes and sauté for 3 to 5 minutes, or until nicely seared. Transfer seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef, allowing pot to return to a high temperature in between batches. Transfer second batch of seared beef along with any beef drippings to the plate and set aside.
4. Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add chopped bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté for about 2 minutes to render the fat. Add the onion and carrots to the instant pot and cook until onions are softened, about 3 to 4 minutes. Season with 1  teaspoon salt and 3/4 teaspoon fresh ground black pepper. Add the garlic and tomato paste and sauté for 1 more minute. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until wine is slightly reduced.
5. Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Place the lid on the instant pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete, use a long handled spoon to push the steam release handle to the "Venting" position. Allow the steam to release completely and open the pot. Press CANCEL.
6. Meanwhile, combine softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the instant pot. Add mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until mushrooms have softened to your liking and sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
7. Remove bay leaves, taste, and season with additional salt and pepper, if desired. Serve over cooked rice, egg noodles, or mashed potatoes.

RECIPE NOTES

Blot the beef dry with paper towels before cubing and seasoning. Dry beef will sear better when it hits the oil.

For easy to slice bacon, place it in the freezer for 5 to 10 minutes while you prep the other ingredients.

Cook time doesn't include time it takes for the Instant Pot to come to pressure which should take about 10 minutes for this recipe.