WEEK 3
When I was making this on Sunday I was very happy that it was an easy slow cooker recipe. I was not feeling very well so I did not want to spend a lot of time in the kitchen. Upon receiving his plate of food, Michael inquired of me, "Are we having Thanksgiving for dinner?" I couldn't help but laugh and say, "yes dear, we are!"
It was a great meal with lots of comfort :) Thanks Cait!!
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WEEK 2
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I think we can safely say Michael liked this meal :) First time eating greek food for him!
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WEEK 2 RECIPE
I kind of cheated because I made these this week, but they are so good! They reminded me of this little restaurant in New York called King David's. We had lots of family memories there. I am sure Michael won't mind if I make them again. Take note: The chicken should be marinated for at least an hour and make the sauce a half hour before serving! Quick, easy and delicious!
Chicken Gyros
Source: adapted from Annie-Eats
Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
** If you are feeling ambitious, here is the recipe for the homemade pita!
Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
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WEEK 1
I really loved this chicken! It was so moist and had good flavor. Plus we made some yummy herb coated potatoes which made a nice compliment to the lemony chicken! Michael really liked it :) which is always a plus for me because I try really hard to please his taste buds! Also, I added some sour cream drizzled over the chicken because I was craving it (thank you baby!) Here are some pictures!
