Gyros: 2 Ways and Homemade Tzatziki

Although I have previously posted my Gyro recipe, I wanted to revisit it. There are 2 reasons for that….one reason is that it has been one of my most read posts, and the other is that I wanted to show that you can also make Gyros with just plain ole' regular frozen meatballs too! (Oh, and I finally took a picture of my Tzatziki sauce :})

I really love my Tzatziki sauce…and I have yet to eat anyplace that makes one as good as my recipe. Does that sound crazy? It's not…it really is that good! Try it, and let me know what you think!

Leftovers Soup....2 ways

I have a BlendTec, and I really love to make the most of that wonderful tool sitting on my kitchen counter.

This week's leftovers soup started with a lot of Sunday dinner leftovers, and a few Saturday afternoon goodies thrown in.

I ended up making TWO soups...both delish, but very different flavors.

Cream of Asparagus (front) and Cream of Broccoli Cheddar (back)

For the Asparagus soup, I started with leftover roasted asparagus, and boiled potatoes.

For Asparagus Soup:

• 1 cup Mirepoix mix (*see notes)
• 1 TBL Butter, or oil of choice
• 1/4 cup "Shirley J" Whisk Bliss (**see notes)
• 1 can Chicken Broth
• 1 cup cooked Asparagus
• 1 cup cooked Potatoes
• 1/2 cup Cream or Half and Half
• 1-2 tsp dried Thyme (or 1 TBL fresh)

1. Saute the mirepoix mix in butter until onions are transparent. Do not let brown.
2. Add Whisk Bliss and cook for 2 minutes.
3. Stir in broth and cook until slightly thickened.
4. Add vegetables, cream and thyme. 
5. Cook until desired temperature is reached.
6. Puree with an immersion blender, or with a blender.

For the Broccoli Cheddar soup, I started with leftover Mac 'n Cheese, cooked broccoli and potatoes, and some leftover roasted mirepoix.

For Broccoli Cheddar Soup:

• 1 1/2 cups cooked Macaroni and Cheese (***see notes)
• 1/2 cup cooked Broccoli
• 3/4 cup cooked Potatoes
• 1/4 cup roasted Mirepoix (*see notes)
• 1 can Chicken Broth
• 1/2 cup "Shirley J" Whisk Bliss (** see notes)
• 1/2 cup Cream, or Half and Half

1. Add all ingredients to a saucepan, using a whisk to mix the Whisk Bliss. 
2. Heat to desired temperature.
3. Puree using an immersion blender, or a blender

NOTES:

* Mirepoix: A combination of aromatic vegetables, usually consisting of 50% onions, 25% Carrots and 25% Celery. The size of the cuts is less important that having all the vegetables cut to the same size so they cook evenly. Mirepoix is often used a base for soups and sauces, but is usually pureed into the base so that chunks are not left whole. I make Roasted Mirepoix when I do a meat roast, and I cut the pieces larger to enjoy with the roast after all items are roasted together.  For the broccoli cheese soup, I used leftover roasted mirepoix as my base. For the Asparagus soup, I used a lovely convenience item that I have just discovered within the past year: Frozen Mirepoix. My local Smiths (Kroger) carries it and it's only about $1.00 for a bag....it's wonderfully convenient to have on hand in the freezer when I don't want to go to the extra work of cutting a small mirepoix blend for a soup or sauce.

**"Shirley J Whisk Bliss": About 6 months ago, I started working as a sales rep for this company. The Whisk Bliss product is amazing, and I use it frequently to thicken and/or flavor my soups and sauces. It's very easy to use, and the texture cannot be beat. I often use the "White Cheddar" flavor for soups, but the original and the cheese flavor can be used the same.  In the asparagus soup, I used it in place of flour as for a roux base. In the broccoli soup, I simply stirred it in. Either way works fine. For information, or to order some for yourself, please visit my webpage here. 

***Macaroni and Cheese: In soup?? Heck yes! I used a store-bought Stouffers-type product that I had previously made for the youngsters in our house, and there was some left in the fridge, so I popped it in. I would not try this with a boxed Mac 'n Cheese product like Kraft. I call THAT kind of mac 'n cheese "Yellow Death". haha. I really do not think you would get nearly the same outcome with that type of mix. 

For another soup using this technique, please visit this post.

Quick Chicken Parmesan

Chicken Parmesan for a Crowd
Serves 12

Chicken:

• 5 lbs. Boneless, Skinless Chicken Breasts (approx. 10-12 half breasts)
• 1 canister Regular Italian Bread Crumbs 
• 1 canister Panko Italian Bread Crumbs 
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Kosher Salt
• 1/4 tsp Pepper
• 1/2 cup Butter, melted
• 1/2 cup each Mozzarella and Shredded Parmesan Cheeses, for topping (at room temp if possible)

Sauce:

• 2 large cans Spaghetti Sauce of choice (I like to use 2 different flavors) 
• 2 TBL Olive Oil
• 3 TBL good-quality Balsamic Vinegar
• 2/3 cup Brown Sugar
• 1 tsp Sweet Basil
• 1 tsp Onion Powder (not onion salt)
• 1/2 tsp ground Oregano
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. For Chicken, trim each breast and pound to even thickness, if desired.
2. Combine the bread crumbs with the cheese, salt and pepper in a large bowl.
3. Dip each breast into the melted Butter and then into the bread crumb mixture.                                                              (For an alternate dipping option, please read this post)
4. Place on a parchment paper lined baking sheet(s).
5. Bake at 350° for 30 minutes or until no longer pink inside (If you pounded them out, less time will be needed)
6. For Sauce,  combine all ingredients and heat to boiling. Reduce heat to low and simmer for 20 minutes.
7. Serve over the chicken, and sprinkle with the two shredded cheeses.

For more about the development of this recipe, as well as additional tips on preparing and serving for a large crowd, please visit my post about Cookin' for a crowd.

Easy Savory Pasta

Gorgonzola, Pepper and Spinach Creamy Pasta

• 1 box Cavatappi Pasta (see this link), cooked to desired doneness
• 1 small Green Onion Cheeseball from your local Deli (about 8 oz)
• 1/2 cup Cream, or Half and Half
• 1/4 cup Gorgonzola Cheese
• 1/2 cup Roasted Red Pepper strips, diced (see this post)
• 1 cup chopped Tomatoes
• 1 cup Baby Spinach, cut into strips
• 1 tsp Olive Oil
• 1 clove Garlic, finely minced

1. Combine the cheese ball with the cream and Gorgonzola over low heat until warmed and smooth.
2. In a large saucepan, sear the red peppers over med-high heat until they start to caramelize. 
3. Add the tomatoes and cook for an additional minute.
4. Add the spinach, oil and garlic and heat until the spinach wilts.
5. Serve the Gorgonzola sauce over the pasta, and top with the pepper mixture. 
6. Sprinkle with additional cheese, if desired.

For more about this recipe, and the ingredients I used, please visit this post.

Blender Leftovers Soup

To see where this soup started, please visit here.

For two more versions of blender soups, please visit this post!

"Leftovers" Soup with Cheese Toast
Serves 2

• I cup leftover Cooked Vegetables of choice
• 1 cup Cooked Rice, divided
• 1/2 cup Alfredo Sauce, Supreme Sauce, or Cheese Sauce
• 1 can Chicken Broth
• 1/2 tsp Dried Thyme
• Salt and Pepper, to taste
• Sour Cream, or Greek Yogurt for garnish (My FAVORITE brand is ZOI)

1. Hold out 1/2 of the rice to add at the end.
2. Blend all ingredients on the "soup setting" until smooth.
3. Add the remaining rice.
4. Heat to desired temperature.
5. Serve with garnish and sprinkle with additional dried thyme.

Cheese Toasts: Broil sliced Artisan Bread topped with shredded Italian Cheese.

Please Note: I made this soup in a Blend Tec Blender. Other blenders may not have a
       soup setting, so use a "puree" setting.

Easy Weeknight Gyros

If you love a good Gryo, you've got to try out my recipe. It's easier and more cost-effective than you might anticipate! My Tzatziki recipe is the bomb. com.  I promise!

 

Have a craving for a good Gyro? Think they take too long to make? Think again!

Quick Gyros with Homemade Tzatziki Sauce

Serves 4

Gyro:

• 4 Jennie-O Turkey Burgers **
• 1-2 TBL "Cavender's" All-purpose Greek Seasoning
• 1-2 Onions, caramelized (*optional to have them cooked vs raw, but I love them soft and caramelized)
• Sliced Tomatoes
• Romaine Lettuce, torn
• 4 Pitas (not pocket style-just "flatbread" style)

Tzatziki Sauce:

• 1 whole Cucumber
• 1-2 Garlic Cloves
• 2 cups plain Greek Yogurt (My FAVORITE brand is ZOI, it's currently only carried at Winco Foods in UT)
• Juice of 1/2 Lemon
• 1 TBL Dill (I use Freeze-dried from Lighthouse brand)
• 1/4 tsp Onion Powder
• 1-2 tsp Sugar
• 1 1/2 tsp Kosher Salt
• Ground Pepper, to taste
• Half and Half, for thinning the sauce if desired

1. For Gyro meat, slice each burger into 7 slices; sprinkle with the seasoning.
2. Fry over medium high heat, and fry until meat is no longer pink inside.
3. Serve on pita bread with other ingredients and the sauce.
4. For Tzatziki Sauce, shred the cucumber in a food processor. (or use a hand grater if you have to)
5. Either drain the shredded cucumber, or place it in a clean towel and squeeze the excess liquid out. Place back in the processor bowl. NOTE: The final texture of your Tzatziki will be affected by the amount of  cucumber liquid you leave in. You can decide if you like it thinner or thicker.
6. In the processor bowl, mince the garlic with the drained cucumber.
7. Add the remaining ingredients and process until desired texture is reached.

** For more about this recipe and the ingredients used, please visit this post.

I linked to Chef in Training's Tuesday Talent Show with this recipe.

"Faux" Empanadas

I share more about the making of this recipe in this post.

Faux Empanadas

• 1 can Biscuits (Homestyle or Buttermilk varieties, Flaky won't work as well)
• 1 cup cooked, shredded Pork or Beef
• 1 cup Potatoes (Riced, Smashed or finely chopped)
• 1/2 cup Salsa
• 1/2 cup BBQ Sauce
• chopped cooked eggs and diced green chilies, optional

1. Combine meat, potatoes and sauces.
2. Add chopped eggs and chilies, if desired
3. Stretch each biscuit into twice it's original size, taking care not to cause any tears.
4. Put 2 TBL of meat filling onto one side of each biscuit.
5. Fold over biscuit and seal edges (if you don't have a sealer, use the tines of a fork).
6. Bake at 350° for 15-17 minutes until browned. 

Pork Tenderloin Sliders

I decided the make the leftovers of my White Balsamic Pork Tenderloin into grilled sliders. The small size of the tenderloin pieces lent themselves perfectly to the little baguette slices that I had on hand. Topped with some of the grilled onions, White Balsamic Glaze, and then grilled in my panini press, they were little bites of delightfulness. I served them to myself and my husband right along side a hot cup of my Butternut Squash soup. A perfect Saturday afternoon lunch.

The recipe for the version of Pork Tenderloin used in these sliders can be found in my previous post.
For more Pork Tenderloin ideas, please go here as well as viewing this recipe.
Soup recipe coming soon!

Sweet BBQ Creme Pork Roast on Garlic Bread

Sweet BBQ Creme Pork Roast Panini

BBQ Panini

I used the same method for cooking this Pork Roast as in my recipe here.
Instead of using the Shoyu and sugar mixture, I used the following:

• 1/2 cup Salsa
• 1 cup Creme Soda (I prefer A&W)
• 1 TBL Creme Soda Extract (I use "Grandma's Brand")

1. Follow the directions in the recipe linked above for cooking the roast
2. For the panini, I seared some of the pork mixture between 2 pieces of Whole Garlic Bread and topped it with some of my Creme Soda BBQ Sauce (recipe coming).

Artichoke Parmesan Pork Chops

4-Ingredient Artichoke Parmesan Pork Chops

• 4 medium thickness Pork Chops, boneless
• 1 cup "Stonemill Kitchens Artichoke and Parmesan" Dip
• 1/4 cup Shredded Parmesan Cheese blend 
• 1 tsp dried Thyme leaves

1. Place Pork Chops in a glass baking dish
2. Spread dip over the top of the chops, mostly covering them
3. Sprinkle with Cheese and Thyme
4. Bake, uncovered, at 360° for  45-55 minutes, until internal temperature of the pork reaches 165°.

To read why I created this recipe, please visit this post.