Posted by goodcookbecky on January 7, 2012
I was recently looking through my very first cookbook that I bought for myself. I was a Freshman in College then – and the Betty Crocker Cookbook was just the beginning of a growing passion. I found a recipe for Gyros in the cookbook and I hesitate to try new recipes on my family – my two girls were off to winter camp with their church youth group – and the only child remaining was my adventurous eater… so I stopped at Trader Joe’s and picked up a few pita bread pockets. I looked for ground lamb, but all they had was ground beef and it was an acceptable substitute. I also picked up some crumbled seasoned Feta cheese (though not in the original recipe) and it took the Gyro to the next flavor level. Yum!
adapted from Betty Crocker Cookbook (1998)
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped
2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese
Mix first 8 ingredients together. Form into 8 small meat patties. Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.
While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.
Posted in Ethnic, Ethnic - Greek, Main Dish, Main Dish - Beef, Sandwiches | Tagged: Greek Gyros, Gyros, Pita Bread sandwich | 2 Comments »
Posted by goodcookbecky on July 23, 2010
BLTs are the ultimate summer comfort food. I love the ease of preparation and the fact that it contains bacon! What is better than bacon. I’m glad I am not kosher- I would have problems! I feel odd posting something as simple as BLTs on my blog. I liked the marble rye that we used on our vacation on the beach. It made for a very pretty presentation – which is why it is on my blog.
BLTs (Bacon Lettuce Tomato Sandwiches)
- 12 slices of bread, (any bread you like) toasted
- 12 tsp Mayonnaise
- 12 slices of bacon, cooked crisp
- 12 thin slices of tomatoes
- 6 leaves of lettuce
Toast your bread in the toaster and spread 1 tsp of mayonnaise on one side of each slice (two sides would be overkill). Top 6 slices of toasted bread with two slices of crisp bacon, top with lettuce, two thin slices of tomato and top sandwiches with remaining slices of bread (mayo side down) on top of the tomatoes. Ring the mess hall bell and watch them disappear!
Posted in Sandwiches | Tagged: Bacon Lettuce Tomato Sandwiches, BLT Sandwiches, BLTs | Leave a Comment »
Posted by goodcookbecky on July 14, 2010
When I have a lot of chicken salad left over, I love to make Pita Pocket Sandwiches. Only problem was I had not purchased pita bread. Just then my husband walked into the house from work. He had stopped at Trader Joe’s on the way home and bought Pita bread and Hummus (they truly make some of the best purchased hummus available). The Pita bread was intended for the Hummus, but I re-purposed them for the Chicken Salad Pita Pockets. I simply cut the Pita bread in half, carefully opened the pocket and stuffed it with about 1/3 cup chicken salad and added a few sliced tomatoes to give it some fresh flavors.
Serves 16 (1/4 cup servings)
- 3 large chicken breast halves (boneless skinless- or skin on for more flavor)
- salt and pepper, to taste
- 1/2 cup slivered almonds
- 1/2 cup mayonnaise
Directions: Cook chicken in moderate heat oven (around 350) until cooked through and juices run clear. I like to use skin on breast which are generously seasoned with salt and pepper and even a little garlic seasoning. After the chicken is cooked discard the skin. Allow the chicken breast to cool. Chop up to a coarse chop in a food processor (or by hand). After it is fully cooled add almond slivers and mayonnaise. Stir to combine. Refrigerate to cool.
If you are making Pita Pocket sandwiches. Cut the pita bread in half and carefully open the pocket. Stuff with chicken salad and add tomatoes if desired. This recipe can be used for croissants, white bread, or even seasoned crackers.
NOTE: This chicken salad recipe was used for our church’s Christmas Tea and has nice classic flavor.
Posted in Main Dish - Chicken, Sandwiches | Tagged: Chicken Salad, Pita Bread Sandwiches, Sandwiches | Leave a Comment »
Posted by goodcookbecky on June 14, 2010
My husband grew up with this sandwich and now it is one of my family’s favorite sandwiches as well. It consists of toast, topped with American Cheese slices, sliced tomato, and cooked bacon which is then broiled for a few minutes until the cheese is melted. We made this while we were vacationing in NJ on the shore and wanted something easy to make that did not take long. Clean up is easy if you use those convenient (all be it expensive) Microwavable bacon.
Angels on Horseback
- 8 slices white bread, toasted
- 8 slices american cheese
- 8 slices tomatoes
- 8 slices bacon
Toast the bread and top with American cheese slices, tomatoes, and bacon. Broil under a watch full eye. Once the cheese melts and bacon bubbles it is ready to eat.
Posted in Favorite, Kid's can cook!, Sandwiches | Leave a Comment »
Posted by goodcookbecky on March 5, 2010
Here is another favorite recipe using the Konriko brand Creole Seasoning. (See post about Konriko Creole Seasoning under Products). Sorry I don’t have any pictures of it, but it is a snap to make and assemble. I got the original recipe from the Taste of Home sister magazine: Quick Cooking. I’ve made some changes to suit our personal taste. My kids love this one too and I do lighten the seasoning on their chicken — sprinkle to taste. It would be a great sandwich for a picnic in the park too!
Cajun Chicken Club Sandwich
- 4-8 Chicken breast tenders, boneless skinless
- 1/2 tsp Cajun Seasoning — to 1 tsp (Konriko Brand Creole Seasoning is great!)
- 1 Tbsp vegetable oil
- 4 slices Swiss Cheese
- 1/4 cup Creamy Parmesan Dressing (I like Marie’s brand Ceasar Dressing)
- 4 French rolls, split and toasted
- 8 slices Tomato
- 8 slices Bacon, cooked crisp
Flatten the chicken to 3/8 inch thickness; sprinkle with Cajun/Creole seasoning. In a skillet, cook chicken in oil for 5 minutes on each side, or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing on toasted bread halves. Layer bottom halves with two slices of tomato each. Then place chicken on top, followed by crisp bacon; replace tops and enjoy.
Posted in Ethnic - Creole/Cajun, Favorite, Main Dish, Main Dish - Chicken, Sandwiches | Tagged: Cajun seasoning, Chicken, Chicken Club Sandwiches, Sandwiches | Leave a Comment »