All I can say is OMGoodness!!!!

This was soooo delish...as I'm wiping the drool from my chin! You must run to the store, buy all the ingredients and make this ASAP! I snagged this recipe from Carrie over at her blog and it was a HUGE hit at my house! Thanks for sharing such an awesome recipe Carrie!!! LOVED IT!

As you all know by now, I'm not quite the photographer as Kathy and her hubby are! Me and my little Nikon do the best we can. So the pics really don't do this justice!



I had to post a picture of the chicken too since you really couldn't see it underneath all that awesome goodness!!!

Chicken Gyros

Chicken Souvlaki Ingredients
1 pound chicken breast (cut into chunks)
2 cloves garlic (chopped)
1 lemon (juice and zest)
1 tablespoon Greek yogurt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Tzatziki (Greek Cucumber Salad) Ingredients
1 1/3 (6 ounce) containers Greek yogurt
1 cucumber (peeled, seeded, and shredded, squeezed and drained)
1 tablespoon olive oil
1/2 lemon (juiced)
1/2 tablespoon chopped dill
2 cloves garlic (chopped)
salt and pepper to taste

Gyros Ingredients
4 large pita bread rounds
1 head of lettuce (cut into 1/4 inch slices)
1 red onion (thinly sliced), (I sauteed mine in a little olive oil on the stove)
1 tomato (halved and sliced)

Chicken Souvlaki Directions
Combine all ingredients, skewer the meat, and let meat marinate for 30 minutes to overnight.

Cook on the grill or under a broiler for about 4-5 minutes per side.

Tzatziki (Greek Cucumber Salad) Directions
Stir together yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic until well-combined. Cover and refrigerate for at least one hour for best flavor.

Gyros Directions
To assemble gyros just warm the pitas. Top with Chicken Souvlaki, Tzatziki, diced tomatoes, lettuce, and sliced onions! Then chow down!! YUMMO!!

Let me know if you give it a try!!
Enjoy!

Tara

Kathy's menu - week 34

Sorry I've been MIA lately! I've been cooking and taking photos, I'm just a little behind on the posting. I have a lot of winter meals coming - hopefully before summer gets here!!!! ;) lol... I'm trying lots of new recipes this week - probably from some of your blogs actually. I'll keep you posted!!!



Monday - Easy Chili Verde Steak Burritos, Beans, and Spanish Rice

Tuesday - Country Casserole, French Bread

Wednesday - Church: Scrounge Night

Thursday - Beef Taco Bake

Friday - Fish Fry, French fries, Hush puppies, Fried Okra, Ranch style beans

Saturday - Jalapeno Cheese Soup

Two Newbies

My daughter and I were watching Food Network last week and started watching Sandra's Money Saving Meals. We both watched her make these two meals with our mouths watering and decided to try them. I thought they both were pretty awesome but my daughter on the other hand found out that she's not quite the spinach lover YET! I'll change that sooner or later, cause Mommy LOVES her spinach! However she absolutely LOVED the hash with poached egg. My baby girl is definitely an egg lover. Anything with eggs and she's all over that! Anyway, hope you all enjoy these and let me know if you give them a try!




FARMHOUSE HASH WITH POT-POACHED EGGS

* 1 tablespoon canola oil
* 1/2 medium yellow onion, diced
* 1 carrot, diced
* 2 stalks celery, diced
* 2 large red potatoes, small diced
* 1/2 pound sweet Italian sausage
* 1 teaspoon paprika
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* Salt and pepper
* 1 teaspoon white vinegar
* 4 eggs

Directions

Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.

Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.

Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.




SPINACH AND POTATO FRITTATA

* 3 tablespoons canola oil, divided
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 russet potato, thinly sliced
* 1/2 medium yellow onion, diced
* 2 teaspoons chopped garlic
* 1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
* 4 eggs
* 1 cup milk
* 1/2 cup shredded mozzarella cheese
* Nonstick cooking spray

Directions

Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.

Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
***FYI- I read a couple reviews where they added some cooked, crumbled bacon which I did as well and it was very yummy!

ENJOY!!! <3 Tara