A Perfect Feast

The Equipment I Used

A Bread Machine- I made my homemade pitas in my Zojirushi bread machine.
Parchment Paper- I baked my pitas on parchment paper.
A Food Scale- For best pita making results, be sure to weigh your flour.
A Salad Spinner- I use this to dry my lettuce.
A Big Bowl- Use this to toss together your vinaigrette and vegetables.

The Ingredients Needed for Greek Salad Stuffed Pita Pockets

Yogurt- Use full fat Greek yogurt for both the pita dough and the Cucumber Yogurt spread. I like the Fage brand.
Flour- Be sure and use bread flour. I used King Arthur bread flour.
Yeast- Use instant yeast. I used Fleichmann’s.
Oil- This is in both the Cucumber Yogurt Spread and the Lemon Vinaigrette. Use a mild, delicate extra virgin olive oil. I like California Olive Ranch.
Lemon Juice- Use freshly squeezed lemon juice.
Bell Peppers- I use red, orange, and yellow mini peppers.
Kalamata Olives- Buy olives from the deli counter, not jarred ones.
Feta Cheese- Buy a block of feta, not crumbled feta.

How I Made my Pita Sandwiches

First, I made my pitas. After my dough had been in the bread machine for fifty minutes, I realized I had neglected to add the yeast. So, I massaged the yeast into the dough and let it finish rising. And, my pitas still came out great!
Next, I made my Cucumber Yogurt Spread. I used my food processor.
Then, I made the Lemon Vinaigrette and tossed it with the vegetables.
Finally, I stuffed my pitas and served them.

If you love Greek salad, you need to try these fantastic Greek Salad Stuffed Pita Pockets.

Greek Salad Stuffed Pita Breads

Pita Breads stuffed with a Cucumber Yogurt Spread, feta cheese, and fresh vegetables tossed in a Lemony Vinaigrette.

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Prep Time 30

Total Time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

2 cups thinly sliced cucumber
1 cup chopped bell peppers
1 cup halved grape tomatoes
1 cup thinly sliced red onion
1 cup chopped feta cheese
½ cup chopped Kalamata olives
2 cups Spring greens
2 tbsp. each fresh oregano and fresh basil
4 large pita breads, halved

For the Lemon Vinaigrette:

½ cup extra virgin olive oil
2 tbsp. lemon juice
1 tbsp. red wine vinegar
1 tbsp. each fresh basil and fresh oregano
¼ tsp. each kosher salt and black pepper

For the Cucumber Yogurt Spread:

1 tbsp. minced garlic cloves
1 cup grated, seeded and peeled cucumber
1 cup whole milk Greek yogurt
½ tsp. kosher salt
2 tbsp. extra virgin olive oil
1 tsp. red wine vinegar

Instructions

In a large bowl, toss together all the vegetables.
In a small jar, mix together all the Lemon Vinaigrette ingredients, and then toss it with the vegetables.
Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel, and squeeze out all the moisture. Place the cucumber in a bowl with all the other ingredients, and stir them together. Spread this mixture on the bottom of each pita pocket.
Fill each pita pocket with some of the vegetables and serve.

Keyword meatless, sandwiches

Tried this recipe?Let us know how it was!

Easy Bread Machine Pita Bread

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Prep Time 10

Cook Time 5

Rising Time 1 50

Total Time 2 5

Course Bread

Cuisine Mediterranean

Servings pitas

Equipment

Bread Machine

Ingredients

½ cup water
3 tbsp. plain full fat Greek yogurt
1 tbsp. honey
1 tbsp. unsalted butter
1 tsp. salt
2½ cups bread flour (300g)
1 tsp. instant yeast

Instructions

Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.

Keyword bread

Tried this recipe?Let us know how it was!

meatless

by Sharon

April 5, 2021

Pepperoni Pizza Pasta with Peppers and Mushrooms

Pepperoni Pizza Pasta with Peppers and Mushrooms is a delicious and easy dinner. I begin this meal by making a fresh homemade marinara sauce. Then, I mix the sauce with farfalle pasta, pepperoni, and Parmesan cheese. Finally, I add lots of mozzarella cheese and more …

pork

by Sharon

April 4, 2021

Chocolate Mini Egg Biscotti with Chocolate Drizzle

Chocolate Mini Egg Biscotti with Chocolate Drizzle are yummy biscotti cookies speckled with crushed candy covered mini chocolate eggs. I love these cookies for several reasons. First of all, I love that these biscotti are flavored with both almond and vanilla extract, which adds such …

Uncategorized

by Sharon

April 2, 2021

Cheesy Buffalo Chicken Quesadillas

Cheesy Buffalo Chicken Quesadillas are a terrific appetizer or main dish. I love these quesadillas for several reasons. First of all, they are full of great flavor. Secondly, the whole dish can be made ahead, and reheats really easily. And, lastly, this is an excellent appetizer to serve at a party. For entertaining, I cut the quesadillas in thin triangles, which makes them easier to eat.

The Equipment Needed

A Food Processor- This is not essential, but it’s an easy way to combine the blue cheese dressing ingredients.
A Cast Iron Skillet- You can use any large skillet to fry your quesadillas, but I think the cast iron skillet does the best job of browning the tortilla.
An Instant Read Thermometer- Use this to check the temperature of your cooked chicken.

The Ingredients Needed for Cheesy Buffalo Chicken Quesadillas

Chicken- This recipe uses boneless, skinless chicken breasts. If you prefer to use breasts with skin and bones, I recommend baking them at 350 degrees for fifty minutes, or until they’re no longer pink inside.
Hot Sauce- I like Frank’s hot sauce.
Ketchup- Heinz Organic is my favorite.
Mayonnaise- I always use Hellmann’s .
Cream Cheese- You can use whipped cream cheese, or brick cream cheese. But, if you use brick cream cheese, be sure to soften it in the microwave.
Buttermilk- I always use whole milk buttermilk.
Mozzarella Cheese- Polly-O whole milk mozzarella is my favorite.

How I Made my Quesadillas

First, I roasted my chicken.
Then, while the chicken baked, I made the salsa, the blue cheese dressing, and the Buffalo sauce.
Next, I filled the tortillas with the cheese and the Buffalo chicken.
Then, I fried the folded quesadillas.
Finally, I topped the quesadillas with the blue cheese dressing and the fresh salsa.

If you like Buffalo chicken, you must try these yummy Cheesy Buffalo Chicken Quesadillas.

Cheesy Buffalo Chicken Quesadillas

Quesadillas stuffed with Buffalo chicken and mozzarella cheese, and topped with fresh tomato salsa and blue cheese dressing.

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer

Cuisine Tex-Mex

Servings

Ingredients

For the Buffalo Chicken:

2 boneless, skinless chicken breasts
6 tbsp. butter
4 whole garlic cloves
2 tbsp. extra virgin olive oil
¼ tsp. each kosher salt and pepper
2 tbsp. hot sauce
¼ cup ketchup
1 tbsp. honey

For the Blue Cheese Dressing:

¼ cup mayonnaise
2 tbsp. blue cheese
¼ cup softened cream cheese
1 tbsp. buttermilk
1 tsp. Worcestershire sauce

For the Salsa:

2 diced plum tomatoes
1 minced jalapeno
½ cup minced red onion
½ cup chopped cilantro leaves
2 tbsp. lime juice
¼ tsp. kosher salt

For the Quesadillas:

4 large flour tortillas
1 cup shredded mozzarella cheese
1 tbsp. vegetable oil

Instructions

Begin by preparing the chicken: Preheat the oven to 450 degrees. Place the chicken on a foil lined sheet sheet. Top with two tablespoons of the butter, the oil, the garlic, and salt and pepper.
Bake for twenty minutes or until they reach an internal temperature of 165 degrees. Let sit for ten minutes and then cut in half inch pieces.
While the chicken bakes, make the Blue Cheese Dressing: Simply combine all the ingredients in a food processor.
Also, make the Fresh Tomato Salsa: Combine all the ingredients in a bowl.
Also, make the Buffalo Sauce: Melt four tablespoons of butter in a three quart saucepan on low heat. Add the rest of the ingredients and stir until combined. Stir in the cooked chicken cubes.
Lay out the four tortillas, and cover half of each one with equal amounts of the cheese and the chicken. Fold them in half. Heat a cast iron skillet with the oil on medium heat and cook each folded quesadilla until the cheese is melted. Serve with the salsa and blue cheese dressing.

Tried this recipe?Let us know how it was!

Uncategorized

by Sharon

April 1, 2021

Chocolate Covered Coconut Macaroons

Chocolate Covered Coconut Macaroons are addictively delicious cookies. I love these macaroons for several reasons. First of all, these cookies mix up super quick. Secondly, it’s easy to change up the sprinkle colors to fit any holiday or season. And, lastly, they look very impressive …

Uncategorized

by Sharon

March 29, 2021

Mahi Mahi Tacos with Cilantro Aioli

Mahi Mahi Tacos with Cilantro Aioli are a quick, easy, light and delicious meal. I love this dish for several reasons. First of all, this whole dish can be made in thirty minutes. Secondly, it’s a fairly light meal, that won’t weigh you down. And, …

Uncategorized

by Sharon

March 27, 2021

Triple Cheese Lasagna with Basil

Triple Cheese Lasagna with Basil is one of my family’s favorite dinners. I love this dish for several reasons. First of all, I really appreciate that this is a meatless meal. Since, I don’t like to cook meat every night. Secondly, because there’s no meat, this dish costs less to make than a meat lasagna. Thirdly, this lasagna only takes about fifteen minutes of hands on time to prepare. Fourthly, this dish is great warmed up the next day. And, lastly, everyone in my family enjoys it. In fact, they love it enough to eat the leftovers for lunch for a couple of days after I serve it. So, needless to say, I make this dish quite often.

The Equipment I Used

A Large Skillet- Cooking the sauce in a large skillet helps it cook quicker.
A Large Pot- You’ll need this for boiling the pasta.
A Large Casserole- Use a 13×9 baking dish for cooking the lasagna. I prefer to use ceramic pans, like the LeCreuset pan I used tonight.

The Ingredients Needed for Triple Cheese Lasagna with Basil

Onions and Garlic- If your kids don’t like these, just use a little onion and garlic powders instead.
Strained Tomatoes- I always use Pomi strained tomatoes. But, you can use your favorite tomato puree.
Chicken Stock- My preference is for homemade chicken stock. The recipe is below.
Ricotta Cheese- If you can find fresh ricotta cheese, I highly recommend it.
Mozzarella Cheese- As much as I love fresh mozzarella cheese, I don’t recommend it for this recipe. Instead I use Polly-o whole milk mozzarella.
Parmesan Cheese- Use Parmigiano Reggiano if possible.

How I Made my Lasagna

First, I made the tomato sauce. Simmering it for a half hour makes it nice and thick, so the lasagna isn’t watery.
Next, I layered everything in the pan. It’s important to make sure the noodles are completely covered by cheese and sauce.
Finally, I baked it for thirty minutes. Don’t overcook it or it will dry out.

If you love lasagna, you need to try this tasty Triple Cheese Lasagna with Basil.

Triple Cheese Lasagna with Basil

A four layered lasagna, filled with tomato sauce, ricotta, mozzarella, and Parmesan cheese.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Italian

Servings

Ingredients

1 minced onion
1 tbsp. extra virgin olive oil
1 tbsp. minced garlic
26 ounces Pomi strained tomatoes or any tomato puree
¼ tsp. kosher salt, red pepper flakes
6 ounces tomato paste
½ cup chicken stock
1 tsp. each dried oregano, sugar
1 pound lasagna noodles
24 ounces fresh ricotta cheese
1 cup chopped fresh basil
1 pound whole milk mozzarella cheese, grated
1 egg
2 cups grated Parmesan cheese

For the topping:

½ cup basil leaves

Instructions

In a large skillet, over medium heat, cook the onion and garlic in the olive oil, until the onion is softened.
Add the strained tomatoes, tomato paste, chicken stock, sugar, oregano, salt, and red pepper flakes. Simmer, uncovered for thirty minutes. Reserve one cup of sauce for another use.
Preheat the oven to 350 degrees.
Cook the noodles according to the package directions for al dente noodles.
In a large bowl, mix together the ricotta, basil and egg.
In a deep 13×9 baking dish, place a layer of noodles. Top with a quarter of the sauce, and then a quarter of the ricotta, and a quarter of the mozzarella. Repeat this three times. Add a layer of Parmesan cheese.
Bake uncovered for thirty minutes. Sprinkle with basil leaves and serve.

Keyword meatless, pasta

Tried this recipe?Let us know how it was!

meatless

by Sharon

March 26, 2021

Easy Ground Beef Chili with Beans

Easy Ground Beef Chili with Beans is one of my family’s favorite meals. I love this dish for several reasons. First of all, it only takes a few minutes to prepare, and then it cooks by itself. Secondly, it’s inexpensive to make. Thirdly, I usually …

beef

by Sharon

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