Posts Tagged ‘black olives’
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
Don’t you just love that picture of her??
When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.
The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.
These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.
How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!
Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.
This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::
Hot pizza dip has been all over the place. Was it from anticipation of the Superbowl? If so, they totally got me because that’s exactly what I brought to the Superbowl viewing party I attended. Speaking of anticipating the Superbowl, I knew I would be piling up my plate with all kinds of things, and going for seconds, thirds, fourths… so I made this dip lighter! Totally counters the bacon wrapped stuffed jalapenos that Brandi made O:-).
I also used mini turkey pepperoni because they seemed much more suitable for a dip, being smaller and more scoopable. Although I have to admit, pictures I have seen of this dip on others’ blogs seem prettier with the bigger slices of pepperoni. Leave it to me to choose functionality over appearance. Good thing it still tasted great! Just like pizza, but with a creamy layer of goodness. Yes that would be the cream cheese mixture I am talking about. Cream cheese is, after all, one of my favorite ingredients.
LIGHTER PIZZA DIP
6 oz. reduced fat cream cheese, room temperature
1/4 cup plain nonfat Greek yogurt
1 cup shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 oz. mini turkey pepperoni
2 Tbsp green bell pepper, diced
2 Tbsp chopped onion
2 Tbsp black olives, sliced
Italian seasoning (optional)
- Preheat oven to 350 degrees.
- In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
- Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
- Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
- Sprinkle with remaining cheese, then top with green pepper, onion, pepperoni and olive slices. Sprinkle with Italian seasoning if using. Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.
- Serve hot with baguette slices, tortilla chips, bagel chips or Fritos scoops.