My favorite chicken gyros are now available in from your slow cooker! Complete with an easy homemade tzatziki sauce.
Ever since I reentered the working world after a year off post graduate school, cooking dinner has been a struggle. Per my usual working-life schedule I usually go straight to the gym after work and by the time I get home, shower, and cook, dinner won’t be on the table until 8pm at the earliest. This combined with the never ending frigid temperatures has given rise to more slow cooker meals. I hope whoever invented that magical contraption won some sort of award.
One such slow cooker recipe that has appeared was these slow cooker chicken gyros. I modeled the recipe after my non-slow cooker version. The very delicious success of these gyros has spawned my desire to attempt to turn all kinds of older recipes into those suitable for the slow cooker. If any more of them turn out as good as this one, you better believe I will be sharing those as well.
After preparing the chicken for it’s hot bath in the slow cooker, mix up the tzatziki sauce and refrigerate. The flavors will marry while the slow cooker does its job. Then when you get home for dinner all you have to do is slice up the chicken and any other toppings you prefer before stuffing it all in a nice soft pita. Just don’t forget the tzatziki sauce!
One year ago: Smoked Sausage with Peppers and Onion
Three years ago: Grilled Balsamic Chicken with Mozzarella and Pesto
You always have time to cook dinner when using a slow cooker. A little planning brings these chicken salad sandwiches to your table any night of the week.
If you are like me, just the thought of going out for dinner on Valentine’s Day stresses me out. What I like to do is go out the day before or after and then the day of stay in and cook! This week the 20 #TripleSBites bloggers (including myself) have been serving up recipes to inspire your Valentine’s Day menus or any day you feel like cooking something spicy, saucy, and sexy.
Today I bring you a slow cooker meal for those of you that think you don’t have time to cook. If you have the time to put chicken in the bowl of a slow cooker, then you have enough time to make these sandwiches. Cook on low, shred, and mix with your favorite salad dressing. I used roasted beet vinaigrette, but you could try ranch, caesar, balsamic vinaigrette, etc. Pile it onto a toasted bun with fresh lettuce and a slice of spicy pepperjack cheese and it’s dinner time! I served these with a side of crispy green beans seasoned with Voodoo Chef’s RED and dipped them in Intensity Academy’s Saucy Everything Spicy Mayo. I seriously want to dip everything in that sauce it was so good!
Scroll down to check out all the other #TripleSBites recipes being shared today and then click on over to THIS POST to enter the giveaway from our amazing sponsors!
One year ago: Peanut Butter Cup Brownie Peeps S’mores Pie
Two years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie
A little bit a prep goes a long way with these veggie tacos featuring roasted sweet potatoes, black beans, and a kale ceviche.
If you are even remotely familiar with dinnerware then you’ve heard of Corelle. Many of you probably own a set. I know my parents use Corelle dinnerware every day and they even bought me my first 4-piece set when I first went off to college (was that really over 10 years ago?) and they are still in perfect condition. But being a food blogger one set of plates is never enough so I jumped at the opportunity to get my hands on the new Corelle® Boutique™ Brushed pattern which is sold exclusively at select Kohl’s stores. The modern pattern comes in 9 colors which are easy to mix-and-match, of which I am a huge fan. And being Corelle that means they come with certain features:
- Break and chip resistant for carefree durability
- Made in the USA
- Dishwasher safe for long lasting patterns
- Microwave and oven safe for versatility
- Stackability for easy storage and cupboard space efficiencies
- Patterns won’t wash, wear or scratch off
- 3 year limited warranty
The first meal I graced upon the surface of these pieces was tacos. But not any old tacos, roasted sweet potato, black beans, and kale ceviche taocs! Due to its lengthy nature, upon first glance of the ingredient list you may be frightened off from attempting this recipe yourself but I promise it’s easier than it looks. For starters the ceviche requires no cooking, just toss and let marinade overnight. The following day, toss the sweet potatoes in seasoning and then roast in the oven for 30 minutes. Meanwhile, cook the onions and beans which will be ready in time to assemble it all together. See wasn’t that easy? Lots of chopping for prep but minimal effort from then on and a happy belly as the reward.
One year ago: 90 Second English Muffin
Two years ago: Chocolate Peanut Butter 7-Layer Bars
Cheese up your traditional cheeseburger with smashed Cheetos mixed into the burger meat. With a slice of cheddar on top it’s a double cheeseburger!
National Cheeseburger Day is a food holiday that should not go unnoticed. In an effort to get your attention I decided to incorporate some extra cheesy-ness in the form of Cheetos. After posting recipes for Cheetos crispie treats and caramelized Cheetos it seems like you cannot get enough of the “dangerously cheesy” stuff and I’m starting to wonder what isn’t good with Cheetos? I actually posted a recipe for Cheetos crusted chicken a long time ago, back in the early days of this blog. You should check it out ;-).
I thought up this cheeseburger back when I made the World Peas burgers. The idea of crunching up something delicious and mixing it into burgers opened up a world of possibilities and I took the obvious next step towards my favorite guilty snack – Cheetos. While the Cheetos flavor in the burgers is subtle, it definitely adds to the air of cheesy-ness combined with a good slice of sharp cheddar on top.
One year ago: Spiced Peach Cake
Enjoy this open-faced egg sandwich any time of day. Served with Parmsean-herb ricotta, arugula, and a poached egg.
Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. But what about this sandwich – is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.
In my experience with open-faced sandwiches, they are served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.
One year ago: Pink Lemonade Bars
Be adventurous with this goat cheese stuffed burger topped with not only bacon but basil, peach chutney and even peach slices. You’ll be surprised how good it tastes!
Well that was quick. Just yesterday I mentioned that any day now someone will snatch me up for a job. Sure enough shortly after applying to a couple jobs yesterday morning I got a phone call from one asking to set up an in-person interview. An hour later I had a confirmation e-mail for an interview on August 18th! I should foretell things more often on this blog – it’s magical. I did just apply to two more perfect-for-me jobs O:-).
To celebrate this crazy turn of events lets have some fun with our food by combining meat and fruit into one crazy-awesome burger. This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top. Sounds weird but tastes delicious. If you are skeptical assemble it with everything but the peach slices, but put them on the side to try. I bet they will end up on that burger if you give them a chance.
This turkey, pepperjack, and kale panini perfected with the addition of maple bacon aioli. Spread it on just about anything and you won’t be sorry.
August is National panini month. Paninis are just fancy grilled cheeses and I happen to love all forms of grilled cheese. This particular version was dreamed up when I received a jar of Stonewall Kitchen’s maple bacon aioli. Bacon makes everything better and the sweetness of the maple seemed perfect for turkey. Then I slapped on a little heat with pepperjack cheese and some healthy stuff in the form of kale. Yea it was good, so much so that I also spread it on top of a steak.
But I don’t want to be a tease so I am giving away a jar of the aioli to try out for yourself. Just use the Rafflecopter widget located at the bottom of this post. If you need more motivation, on their website they also had a recipe for hot spinach and artichoke dip with this aioli in it – that has got to be tasty. Get a jar, make it and this sandwich, and then serve it together. And then continue to spread the aioli on everything in sight.
One year ago: Gnocchi with Sausage and Kale
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
Season your burgers in a snap with smashed, dried peas. The BBQ peas added just enough flavor to this burger to not need any other seasonings.
NEWSFLASH! The USA men’s soccer team lost a good fight to Belgium in overtime. Sadness. But that has been completely overshadowed by the birth of my newest nephew last night! I woke up to a phone call from my brother early this morning (or late last night for them being in CA) telling me that little Griffin had arrived 1.5 weeks early and fast. More updates to come once I know more.
And now for your regularly scheduled post.
I have discovered a new way to season burgers in a jiffy – seasoned dried peas. Yes peas in a burger. I took a snack-bag of BBQ seasoned dried peas, smashed them with a rolling pin and mixed it into ground beef. No other seasoning required. Just cook and top with your favorite burger fixings. I went with some bacon-cheddar that I found at Trader Joe’s and a side of homemade onion rings.
What would you make with dried peas? Check out all these flavor varieties from World Peas: Nagano Wasabi, Sichuan Chili, Sicilian Tomato & Garlic, Hungarian Garlic, Bombay Curry, Santa Barbara Ranch, and Texas Barbeque.
One year ago: Avocado Cheese Ball
Two years ago: Red, White & Berry Shortcakes