Chicken Gyros

 for 8 servings

Ingredients

2 lb boneless, skinless chicken thighs, pounded flat

½ large yellow onion, peeled and root side removed

1 wooden skewer, sturdy, roughly 10 inches (25 cm)

Marinade

2 cups greek yogurt

¼ cup lemon juice

¾ cup olive oil

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon coriander powder

1 tablespoon paprika

1 tablespoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon black pepper

Tzatziki Sauce

1 large cucumber, shredded

2 cups greek yogurt

1 tablespoon garlic, minced

¼ cup lemon juice

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh parsley, finely chopped

salt, to taste

pepper, to taste

8 pita breads

onion, sliced

tomato, sliced

Directions

1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.

Slow Cooker Tortellini Soup with Italian Sausage

 

Ingredients

1 pound ground sweet Italian sausage

1 onion diced

2 stalks celery diced

4 cloves garlic pressed or minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/3 cup sherry or dry white wine

2 carrots diced

1 15- ounce can diced tomatoes

8 cups chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1/2 teaspoon parsley 

3 cups chopped kale, veins removed

1 pound fresh 3-cheese tortellini

Grated Parmesan cheese for garnish

Directions

1. Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
2. Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
3. Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
4. Ladle into bowls and sprinkle with parmesan cheese.

Creamy Lemon Garlic Chicken with Asparagus

From gimmedelicious.com

Ingredients

4 medium chicken breasts (boneless, skinless)

1 tablespoon Italian seasoning

1/2 tsp EACH crushed red pepper, salt, pepper

1 tablespoon olive oil

2 tablespoons butter (divided)

1 pound asparagus (trimmed and cut in 3rds)

1/2 cup onion (minced)

3-4 cloves garlic (minced)

1 cup heavy cream

2 tablespoons lemon juice

1/4 cup Parmesan cheese (optional)

Directions

1. Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
2. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
3. Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.