Chicken Gyros with Tzatziki

(this is mine in the gluten-free pizza crust for lunch the next day, it was too dark the night we ate them to get a good picture in the flatbread)

This recipe (from Favorite Family Recipes) has been on my "to make" list for quite sometime. I kept putting it off thinking it seemed like a lot of work, but was surprised at how easy it all came together when I finally made them. I LOVED these! They are light and crisp and such a wonderful combination of flavors. I used a gluten free pizza crust cut in half as my flat bread while the rest of the family used the real thing. The pizza crust (I used an Udi brand one) ended up being a perfect substitute. Leftovers for lunch the next day were just as good and we used the tzatziki sauce on another dish later in the week. I think I will be making these for my next lunch get together!

Marinade:
3/4 c. balsamic vinaigrette salad dressing
3 Tbsp. fresh squeezed lemon juice (about 1/2 of a lemon)
1 Tbsp. dried oregano
1/2 tsp. freshly ground black pepper

4 boneless, skinless chicken breast halves

Tzatziki Sauce (cucumber sauce):
1/2 c. seeded, shredded cucumber
1 tsp. kosher salt
1 c. plain yogurt
1/4 c. sour cream
1 Tbsp. lemon juice
1/2 Tbsp. rice vinegar
1 tsp olive oil
1 clove garlic, minced
1 Tbsp. chopped fresh dill
1/2 tsp. Montreal seasoning (I substituted some extra dill, garlic powder and coriander)
kosher salt to taste
pepper to taste

4 slices of soft flatbread or pitas (or gluten free pizza crusts :-)

Toppings:
heart of romaine lettuce, cut into slices
red onion, thinly sliced
tomatoes, sliced
kalamata olives (didn't use)
banana peppers (pepperoncinis), sliced
crumbled feta cheese

Directions:
In a small bowl mix all marinade ingredients. Cut up chicken into cubes (for skewering) and place in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

In the meantime, combine cucumber and kosher salt and let sit for a few minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Montreal seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Skewer chicken (remember to soak your skewers if they are wooden) and place on grill over medium-high heat, turning 1/4 turn every couple minutes. When chicken is cooked through and juices run clear, remove from heat. (I used my grill pan)

Place flatbread on the grill, and cook for about 90 seconds, until warm, turning frequently to avoid burning. Arrange chicken (removed from the skewers of course), lettuce, onion, tomato, olives, and banana peppers on the flatbread. Top with tzatziki sauce and feta cheese.

French Dip Sandwiches

I've been trying to have at least one crock pot meal planned for the week because our Tuesdays and Wednesdays can get pretty crazy and it really helps our evenings go more smoothly. After seeing a recipe on Melissa's Bargains for French Dip Sandwiches recently they were on my mind already and then as I was searching blogs for crock pot meals I saw this recipe on Our Best Bites and added it to our menu for the week. It was probably one of the easiest meals I have ever made and it was one of the most well received too. EVERYONE ate it and loved it! 

Ingredients:

1 2.5-3 lb. beef roast

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (I say more like 12-15 if you want enough for all the meat)

Swiss, provolone, or mozzarella cheese, shredded or sliced. (we used provolone)

Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy!

Nuevo Cubano

YUM! These were sooo good! I saw these in my Cooking Light magazine this summer and have been really excited to give them a try. What a great twist on a grilled cheese sandwich! The leftover beans have been equally as delicious in quesadillas for lunch too :-)!

Ingredients:
* 4 whole-wheat sub rolls, cut in half lengthwise (I just used our regular whole wheat bread)
* 1/4 cup chopped fresh cilantro
* 1 1/2 tablespoons fresh lime juice
* 1/4 teaspoon chili powder
* 2 garlic cloves, minced
* 1 (15-ounce) can no-salt-added black beans, rinsed and drained
* 1/4 pound thinly sliced reduced-sodium deli ham
* 1 peeled mango or 2 large tomatoes, thinly sliced (I thought the ones with mango were better!)
* 1/4 pound thinly sliced provolone cheese
* 2 tablespoons olive oil, divided

Directions:
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. (I used our George Foreman grill) Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.

Italian Meatball Subs

When I saw this recipe on My Kitchen Cafe I knew Mike would LOVE it, so I decided to give it a try. The meatballs are sooo good! And of course, in combination with the melted cheese and homemade bread, it makes for one delicious sandwich. She advises using the recipe for french bread rolls and shaping them into more sub-like rolls (which I need some practice on :-). The only problem I had was there were WAY more meatballs than rolls, so double the roll recipe, and you have enough meatballs to make about 10 sandwiches.

Meatball Ingredients:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese (I used Parmesan)
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes, optional (I put them in and think they added SO much to the flavor!)
2 pounds ground beef or ground turkey
To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish
For the Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese (we used mozzarella)

Directions:
(if you are baking the rolls the same day, start them first)
*In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
*Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
*Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.
*When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish, or similar size. Pour the hot tomato sauce over the meatballs. (I just added the meatballs to the large saucepan I cooked the sauce in)
*To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Smoked Turkey Brie and Apple Panini

Nothing is better than lunch with friends...especially when they make you this yummy sandwich from My Kitchen Cafe :-)! I brought over my own rice bread so I could have a gluten-free version and the crispy bread with the gooey cheese, yummy turkey, sweet apples and carmelized onions was absolutely heavenly. I can hardly even blog about it now...I just want MORE!!!

Ingredients:
Artisan, sourdough or french bread, cut into desired slices
Shaved or sliced smoked turkey
4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
1 apple, cored and cut into thin slices (I used a Gala apple)
1/2 red onion, thinly sliced into half moons

Directions:
In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich.
Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press. Grill 2-3 minutes on each side until golden brown and heated through.