Beef Gyro and Roasted Potato recipes
Anyway, I attempted to make my own tonight and it was fantastic! The gyro recipe is from a magazine and I cut out the potato recipe years ago but never made it until today. Now I just need to get Aunt Sue's spinach pie recipe!
Roasted Potatos (Patates Tou Fournou)
6 medium yellow potatoes, peeled and cut into wedges
1 cup chicken broth
¾ cup olive oil
¼ cup lemon juice
1 tablespoon garlic powder
2 tablespoons dried oregano
salt and pepper, to taste
Set oven at 350 degrees. In a large baking dish arrange potatoes in one layer in pan. Pour in the stock. In a large bowl, combine oil, lemon juice, garlic powder and oregano. Pour the mixture over the potatoes and sprinkle with salt and pepper.
Roast the potatoes for at least 1 hour, turning them often, until the are tender.
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads - one of my grocery store doesn't carry the pocketless ones so I have used Naan bread and this works too. Just brush it with olive oil and heat it in the oven for 5 minutes.
Accompaniments: feta cheese, leaf lettuce, sliced tomatoes and red onions
1. Place beef in crockpot.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.
Easy Chicken Tortilla SoupThis recipe is super easy but so yummy. I posted it here a year or two ago but it is worth repeating.
Here is the back story: I had a great chicken tortilla soup years ago at a restaurant and I went looking for a recipe so that I could make it at home. I never did find that same recipe but I found 2 recipes that both looked good so I took a little bit from one and some from another and came up with this recipe that is pretty darn close. I love this recipe because with the exception of avocado, I always have all of the ingredients on hand. It's one of those recipes that is so adaptable that I no longer follow a recipe when I make it. I just do it from memory so it is a little bit different each time. LOL Sometimes I add more rice to make it thicker, I have substituted diced tomatoes for the stews ones, I have even made this without the chicken when I thought I had some in the freezer but didn't.
I make the soup mild since I have young kids (who LOVE this soup - DD2 had 3 bowls for dinner last night). DH likes it spicy so I add hot sauce and/or red pepper flakes to his or even some pickled jalapenos.
Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of Mexican corn, drained (regular corn will work too or you can add regular corn and a small can of green chilies)
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
2 cups water
1 package taco seasoning mix
2 cans black beans (my kids won't eat beans so I skip this when making it for the family)
tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
½ cup finely chopped cilantro
dollop of sour cream
Heat chicken broth and water to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque (20-30 minutes). Remove meat and cut into bite size pieces place in fridge. Add tomatoes, corn and taco seasoning and rice to pot. Bring to a boil; cook 15 minutes. Add chicken. Add additional cup of water if too thick. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.
I make it mild since my kids are small but DH likes it spicy so I add hot sauce and/or red pepper flakes to his bowl.
I can't wait for lunch time so that I can have leftovers!