Thursday, August 25, 2011

Greek Style Pita Sandwiches

Greek Style Pita Sandwiches
Recipe by Our Best Bites

12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4″ slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper

1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion

6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt

4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Athenos Feta cheese

Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. Too assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Recipe by Our Best Bites

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)
1 clove garlic, minced
1-2 tsp. lemon juice
3 green onions, firm ends finely chopped
1 tsp. dry dill weed
Kosher salt and freshly ground black pepper, to taste
1/2 medium cucumber, peeled, seeded, and thinly sliced
Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

P.F. Chang's lettuce chicken wraps

P.F. Chang's China Bistro Lettuce Chicken Wraps
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package

Cooking Sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Applebee's Hot Artichoke and Spinach Dip

I just love this stuff. On the events that we go to Applebee's, my husband knows I love this stuff and lets me get it every time. It is completely gone by the time dinner comes. Even my kids like it. Serve with tortilla chips, crackers or on bread.

Applebee's Hot Artichoke and Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Preheat oven to 350 degrees F.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Franks hot sauce buffalo chicken dip

I had this dip a couple times, always good and tasty. I served with tortilla chips and celery. Just the right amount of spice.


8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


recipe found on ourbestbites. love that site.

Chicken or Steak Fajitas
Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:

Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Diced avocado
Sour Cream