Archive | Recipes RSS feed for this section

Chicken Gyros (with Roasted Lemon Greek Potatoes)

17 Jan

In case you didn’t know- I love food.  All kinds.  I don’t discriminate.  Unfortunately- I live in the middle of nowhere boonies with approximately one good restaurant.  Slim pickings out here.  The nearest greek restaurant is only 45 minutes away.   All of these factors add up to a lot of cooking when I get the craving!

Seriously one of the best meals I’ve ever made- even my picky husband raved about this one! Enjoy!

photo (3)
(in other news- I need a new camera…)

Chicken Gyros
Yields: About 4 servings

For the tzatziki sauce:
16 ounces of plain greek yogurt
1 cucumber, peeled and seeded
2-3 garlic cloves, minced (I grated mine on a micro planer)
1 teaspoon white wine vinegar
squeeze of fresh lemon juice
salt and pepper to taste

For the chicken:
4 cloves of garlic smashed
juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain greek yogurt
1 tablespoon dried oregano
salt and pepper
2 thick chicken breasts, butterflied

For the tzatziki sauce-
Finely dice/mince/shred cucumber.  I used a hand food chopper and it was perfect.  Wrap in a towel and squeeze to remove as much water as possible (I forgot to do this and just had to drain the sauce a little before serving).  Mix together the yogurt, cucmber, garlic, white wine vinegar, lemon juice, and S&P.  Refrigerate at least an hour before serving.

To prepare the chicken-
Combine the marinade- garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and S&P in a medium bowl and whisked until it is mixed well.  Add the chicken- cover and marinate for at least an hour, but no more than 24 hours.

Cook the chicken as preferred.  I grilled ours on a George Foreman grill.  Once the chicken is cooked, let it rest for at least 5 minutes and cut into chunks.

To assemble-
Heat pitas.  Top with chicken, tzatziki sauce, lettuce, red onion, and tomatoes! Devour! 🙂

adapted from Annie Eats

I also made Roasted Lemon Greek Potatoes.  They were very delicious- but stuck to the pan 😦 Not very picture friendly….here’s the recipe I used-

Greek Potatoes (via The Southern Belle Baby)

What have you guys cooked up recently?



Cyn’s Lasagna

3 Dec

In addition to loving all things football, music, and babies… I love to cook!  Here is my “go-to” lasagna recipe.

Honest? I am not a lasagna fan.  It just doesn’t do it for me- I’d rather just sit there and eat all the garlic bread.  The hubby on the other hand- has devoured the whole 9×13 dish in 3 days- so it must taste okay 🙂

Cyn’s Lasagna
slightly adapted from the Pioneer Woman’s The Best Lasagna. Ever.


  • 1 pound Ground Turkey (or Beef)
  • 1 pound of Hot Italian Sausage (I used Mild for the hubs)
  • 2 cloves of Garlic, minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 2 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) No Bake Lasagna Noodles

In a skillet, combine the ground turkey and sausage on medium heat with the minced garlic.  Brown over medium to medium high heat until meat is nice and brown and crumbly.  Drain the meat mixture (I rinse mine too- to get most of the fat off-but it’s whatever pleases your arteries :)).
To the meat,  add tomatoes, tomato paste, 2 tablespoons of parsley, basil, and salt.  Simmer for…a while. The longer the better- but at least a minimum of 45 minutes.

In a bowl, mix together the cottage cheese, beaten eggs, grated parmesan, 1 teaspoon of salt, and remaining 2 tablespoons of parsley.

Preheat oven to 350 degrees.  Now,  it’s time to assemble your lasagna! (SN: You can use a designated “lasagna” pan- which I didn’t even know existed until recently….or you can just use a 9×13 like I did and try and make sure it doesn’t overflow).

To assemble:
Spoon and spread about 1 cup of the meat/tomato sauce (or gravy like I call it….anyone else??? bueller??) in the bottom of the baking dish.  Arrange the lasagna noodles over the sauce.  I believe I used 3.5 sheets per layer placed vertically in a horizontal pan.  Spoon 1/3 of the cottage cheese mixture over the noodles and spread evenly.  Cover cottage cheese layer with a layer of mozzarella.  Spoon 1/3 of meat mixture over the cheese.  Repeat and end with the mozzarella on top.  Now, sprinkle with ground parmesan- a little extra cheese never hurts.

Cover dish with foil and bake at 350 degrees for 40 minutes.  After 40 minutes, remove foil and allow cheese to brown and get bubbly for another 10 minutes.

Tips:  If you’re in a time crunch- 2 24 ounce jars of your favorite pasta sauce can be substituted for the whole tomatoes, tomato paste, parsley, basil, and salt.  I prefer a plain marinara sauce or a tomato and basil pasta sauce.

This can also be refrigerated for up to 2 days before baking or frozen for a future meal.  Just remember to allow the lasagna to thaw in the fridge completely before baking.

The finished product:
photo (2)

Serve with a green salad and garlic bread.


%d bloggers like this: