Greek Chicken Gyros

 

Ingredients

• 2 lb / 1 kg chicken thigh fillets, boneless and skinless

Marinade

• 3 large garlic cloves, minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yogurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want it richer)
• 1 garlic clove, minced
• 1/4 tsp salt
• Black pepper

Salad

• Tomatoes, deseeded and diced
• 3 cucumbers, diced
• 1/2 red Spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

To Serve

• 4 to 6 pita breads or flatbreads

Preparation

Marinate the Chicken

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours, and no longer than 24 hours.

Make the Tzatziki

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater.
2. Wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
3. Place cucumber in a bowl. Add the remaining ingredients, then mix to combine.
4. Set aside for at least 20 minutes for the flavors to meld.

Make the Salad

Combine all salad ingredients in a bowl. Add salt and pepper to taste.

Cook the Chicken

1. Brush the outdoor grill with oil, then preheat on medium-high. Or heat 1 tbsp of oil in a frying pan over medium-high heat.
2. Remove chicken from the marinade. Cook the chicken for 2 to 3 minutes on each side until golden brown and cooked through (cooking time depends on the size of the chicken).
3. Remove the chicken from the grill or pan and place it on a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Recipe Notes

• Tzatziki makes a generous amount, but better to have too much than not enough!
• Chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling, then cook as per the recipe.
• Cooked chicken will keep for 4 days in the fridge.

Nutrition: Per serving, assuming this serves 4 using pita bread.

Delicious apple yogurt cake

Ingrédients:

• 3 grosses pommes
• 3 œufs
• 2 pots de farine
• 2 pots de sucre
• 1 yaourt nature
• 3/4 d’un pot d’huile
• 1 sachet de levure chimique
• 1 sachet de sucre vanillé

Préparation:

1. Préchauffez votre four à thermostat 6 (180°C).
2. Dans un saladier, mélangez la farine, le sucre et les œufs, puis ajoutez le yaourt, l’huile, la levure, et le sachet de sucre vanillé.
3. Ajoutez ensuite les pommes coupées en gros quartiers.
4. Versez la préparation dans un moule à manqué préalablement beurré.
5. Enfournez pendant environ 25 à 30 minutes.
6. Attendez quelques minutes après la sortie du four avant de démouler le gâteau.
7. Dégustez une fois le gâteau refroidi.

Astuce : Servez-vous du pot de yaourt pour la mesure.

Beef Liver and Onions

 

You’ll Need:

• ¼ cup of flour
• 1 lb beef liver
• ¼-½ cup of butter
• ½ tsp of salt
• ⅛ tsp of pepper
• Oil to taste
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• ½ cup of beef stock
• 1 tbsp of minced Italian parsley
• ¼ cup of dry white wine

Steps:

1. First, combine the flour, pepper, and salt in a plastic bag.
2. Cut the liver into ½-inch pieces, place them in the bag, and shake until evenly coated. This helps to mellow the strong flavor of the liver.
3. In a skillet, heat about 3 tablespoons of butter and a small amount of oil over medium-high heat. Sauté the onions until tender and slightly glossy.
4. Transfer the cooked onions to a dish and season with salt and pepper.
5. Add 4 tablespoons of butter and a dash of oil to the skillet. Cook the liver for about 5 minutes, or until browned.
6. Add the cooked onions back to the skillet and heat through with the liver.
7. Remove the liver and onions from the skillet and place them on a plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
8. Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.
9. Serve and enjoy!

Garlic Butter Steak and Potatoes Skillet

 

Simple and easy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

To make this recipe, you'll need the following ingredients:

Ingredients:

• 650g sirloin steak, sliced
• 650g small yellow potatoes, cut into quarters
• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cloves garlic, crushed
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped oregano
• Salt and ground black pepper
• Crushed red pepper flakes (optional)

For the marinating sauce:

• 1/3 cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon hot sauce
• Ground black pepper

How to prepare:

1. In a large bowl, mix the steak, soy sauce, olive oil, black pepper, and hot sauce. Set aside to marinate while the potatoes are cooking.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Add the potatoes and cook for about 4 minutes. Stir, then cook for another 4-5 minutes until golden and tender. Transfer to a plate and set aside.
3. In the same pan, lower the heat to medium and add the remaining butter (2 tablespoons), garlic, crushed red pepper (if using), and fresh herbs. Place the marinated steak in a single layer in the skillet (do not overcrowd the pan). Reserve the marinade.
4. Cook the steak for about 1 minute on each side or until browned to your liking.
5. Just before the steak is fully cooked, pour in the remaining marinade and cook for another minute. Return the potatoes to the pan to warm them up.
6. Season with salt and black pepper to taste.
7. Turn off the heat and serve immediately. Garnish with crushed red pepper flakes and Parmesan cheese, if desired.

ENJOY!

Stuffed Cabbages Rolls

 

These Stuffed Cabbage Rolls are so comforting and a nice departure from your typical winter foods. Packed with lean ground beef, onion, garlic, dill, and just a hint of nutmeg, these cabbage rolls are slow-cooked in marinara sauce until they’re melt-in-your-mouth delicious. So delicious.

Ingredients:

• 2 heads of cabbage
• 2 lbs ground beef
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 (15 oz.) can tomato sauce
• 1 (28 oz.) can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

Preparation:

1. Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
2. Cut off the rough part on the end of the cabbage leaf with a sharp knife.
3. Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes. Put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita. Place seam side down in a casserole dish. Place some tomato sauce and a cabbage leaf or two on the bottom of the casserole dish to prevent the Halupky from burning.
4. Pour crushed tomatoes over the Halupkys.
5. Cover and bake for approximately 75 minutes at 375°F (190°C).
6. Turn the oven down to 325°F (165°C) and bake for approximately 90 more minutes until the cabbage is tender. Baste every hour.
7. Serve with tomato sauce.

Air Fryer Cheeseburger Egg Rolls

 

These air fryer cheeseburger egg rolls are made with ground beef, cheese, and pickles. The ultimate appetizer or snack that everyone will enjoy!

Duration:

• Prep Time: 20 mins
• Cook Time: 17 mins
• Total Time: 37 mins

Servings:

• 8

Calories:

• 175 kcal

Equipment:

• Air fryer

Ingredients:

• 1 lb ground beef
• 1/2 onion, finely diced
• 2 garlic cloves, finely minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 tbsp diced pickles
• 1 tbsp ketchup
• 1 tsp mustard
• 1/4 cup cheese
• 1 egg
• 2 tbsp olive oil
• Egg roll wrappers
• Cooking spray

Instructions:

1. Add 2 tbsp of olive oil to a large skillet and heat over medium-high heat. Add the ground beef, break it up, and brown it completely, about 5 minutes.
2. Add the onions and cook for 1-2 minutes. Stir in the garlic, ketchup, mustard, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes and then turn off the heat.
3. Stir in the diced pickles and 1/4 cup of cheese. Check for seasoning and let the beef mixture cool for about 10 minutes.
4. Lay out the egg roll wrappers and spoon about 3 tbsp of the beef mixture onto each wrapper. Sprinkle 1 tsp of cheese on top, if desired. Fold according to package directions, using the beaten egg to seal the edges as you roll.
5. Spray your air fryer basket with nonstick spray and place the egg rolls in the basket. Spray the egg rolls with nonstick spray. Cook for 4 minutes at 400°F (200°C). Once the 4 minutes are up, flip the egg rolls and cook for an additional 3 minutes. Enjoy!

Nutrition:

• Calories: 175 kcal
• Carbohydrates: 2g
• Protein: 12g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 64mg
• Sodium: 416mg
• Potassium: 195mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 82 IU
• Vitamin C: 1mg
• Calcium: 46mg
• Iron: 1mg

Mini Meatloaf Muffins

 

Mini Meatloaf Muffins are a delicious and convenient twist on traditional meatloaf. These savory bites are perfect for a quick meal or as an appetizer for gatherings. With a flavorful mix of ground beef, spices, and a tasty topping, they are sure to be a hit!

Ingredients:

• 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1/4 cup barbecue sauce
• 2/3 cup bread crumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon powdered garlic
• 1 large egg
• Salt and pepper to taste

For the Topping:

• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ground beef, breadcrumbs, egg, ketchup, and seasonings until well combined.
3. Divide the mixture equally into a greased muffin tin, filling each cup to the top.
4. Mix the ingredients for the topping and spoon it over each mini meatloaf.
5. Bake for 25-30 minutes, or until fully cooked and golden brown.
6. Let them cool for a few minutes before removing from the muffin tin.

Enjoy these delicious mini meatloaf muffins as a quick meal or a tasty appetizer!