Wednesday, September 24, 2014

Greek Meatball Gyros

Sorry I have been missing, it might happen over the next few months but i'm going to try to keep up the best I can. Anyways, these Meatball Gyros are awesome! I used my own tzatziki sauce recipe and Duck's Oven meatball recipe that is slightly adapted.  Delish!

1 lb lean ground beef
1 egg
3 tbsp crumbled feta cheese
2 tsp parsley
1 tsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tbsp olive oil
4 pita breads
diced red onion
sliced cucumbers
diced tomato
tzatziki sauce

Heat oven to 400.  In a mixing bowl combine the ground beef, egg, crumbled feta, parsely, garlic, salt, pepper, onion powder and olive oil. Place in a baking dish and bake for 30 minutes flipping the meatballs halfway through.  Once the meatballs are cooked, build the gyros and enjoy! 

Monday, September 8, 2014

Caprese Lasagna Roll Ups

Okay these are good. Like really good.  I adapted this recipes from Cooking Classy.

8 lasagna noodles
2 cups shredded mozzarella cheese (divided)
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded parmesan cheese
black pepper
3 - 4 medium roma tomatoes (thinly sliced)
1/4 cup chopped fresh basil
2 cups marinara sauce

Heat oven to 350.  Boil lasagna noodles. While the noodles are boiling mix together the ricotta and egg white. Stir in the parmesan cheese, 1 1/2 cups of shredded mozzarella and black pepper to taste. Once the noodles are cooked through lay them out on wax paper.  Spread the ricotta mixture evenly across each noodle. Top with 3 or 4 slices of tomato and some chopped basil.  Place 1/2 cup of pasta sauce in the bottom of a baking dish.  Place the rolled up lasagna noodles seam side down. Top with remaining sauce and mozzarella cheese.  Bake for 30 minutes. 

Friday, September 5, 2014

Rosemary Ranch Chicken Kabobs

This recipes came about after looking at several different similar recipes.  This is just an easy version without any mayo in them since the hubs hates mayo.

3 boneless skinless chicken breasts
1 tbsp rosemary (chopped)
1/2 cup olive oil
1 pkg ranch dressing mix

Cut chicken breasts into cubes. In a small bowl whisk together olive oil, rosemary and ranch dressing mix. Marinate for 3 to 12 hours. Place the chicken on the screwers and grill over medium high heat until it is cooked through. 

Wednesday, September 3, 2014

Cinnamon Swirl Banana Bread

The other day we ended up with more brown bananas than one family should have.  I decided to make this delicious banana bread from Lovin' From the Oven. I did slightly adapt it.

3 over-ripe bananas
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1/2 tsp cinnamon
1 1/2 cups flour

1/3 cup sugar
1 tbsp cinnamon

Heat oven to 350.  Grease a loaf pan.  In a medium bowl mash up the bananas. Stir in the melted butter, sugar and egg. Add in the vanilla, baking soda, salt and cinnamon. Mix in the flour.  Pour half of the batter into the bottom of the loaf pan.  In a small bowl combine the cinnamon and sugar.  Sprinkle 2/3s of the cinnamon mixture over the batter.  Top with the remaining batter and sprinkle on the remaining cinnamon and sugar. Bake in the oven for 45 to 55 minutes. 

Monday, September 1, 2014

Tomato Corn and Cheddar Pie

This recipe is awesome.  It's like everything I love about summer. All together. In a delicious pie crust. This recipe is slightly adapted from Clock Work Lemon.

2 pie crusts (store bought or homemade)
1 3/4 pounds tomatoes (sliced)
1 1/2 cup fresh corn (cut off the cob)
3 tbsp chives (chopped)
1 tsp salt
1/4 tsp pepper
1 1/2 cup sharp cheddar cheese
1/3 cup mayonnaise
2 tbsp lemon juice

Heat oven to 400. Whisk together the lemon juice and mayonnaise. Place the pie crust in a pie plate. Put down half of the tomatoes in the pie crust then layer with half of the corn, half of the chives, half the salt, half of the pepper and half of the cheese. Top with the remaining tomatoes, corn, chives, salt, and pepper. Drizzle with the lemon mayonnaise then top with the remaining cheese. Top with second pie crust and crimp the edges. Cut four vents into the top of the crust. Bake for 30 to 35 minutes. Remove and let the pie sit for 10 minutes before cutting into it.