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I have been withholding some information from my readers and for this, I apologize. But I have been awfully busy this weekend partying for the most well deserved LSU W! I am so lucky I get to go to the games even after graduating!! Here are some things we did Saturday.

Gangham Style. The Dad Way.

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Stretching For The Challenge

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And They Are Off!

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Defeat!

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The Gold Game vs. South Carolina

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And now: recipes. I have cooked a few things lately that I haven’t updated you about. So here we go!

Chicken Gyros. Requested by Roger

I marinated some boneless, skinless chicken thighs in Italian seasoning (yes, contradictory, but it is yummy!), plain Greek yogurt, little olive oil, salt, pepper, minced garlic, white balsamic vinegar, and fresh lemon juice. Let marinate for 1 hour.

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In the meantime, I made Tzatziki. This would be a yummy yogurt and cucumber dip. It goes a little like this: 1 cup(ish) plain Greek yogurt, lemon juice, white wine vinegar, chopped cucumber (squeezed through paper towel to remove as much moisture as possible), minced garlic and salt to taste. Refrigerate up to 2 days in advance. It is ALWAYS better the next day anyway.

I cooked the chicken in a cast iron skillet and toasted some whole wheat flat bread (pita bread also acceptable). Red onion and tomatoes served as the toppings along with the tzatziki. It was a success! I sauteed some spinach with onion and garlic and made a spring mix salad with white balsamic vinaigrette for the side.

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Homemade Red Sauce and Pasta

My mom suggested red beans but it wasn’t that kind of day. It was a tomato sauce kind of day. I love this. Chopped onion, minced garlic cooked down in canola oil. I sprinkled Greek seasoning, parsley flakes, basil and red pepper flakes in the pan. I also added some bacon pieces. Sorry Lauren! I can’t do without the meat.

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Next I added crushed tomatoes and fire roasted diced tomatoes. They are pretty low sodium but definitely added enough so extra salt is not needed. I added pasta at the end and it was ready to go. Easy peasy. I had a spaghetti squash on hand and I think next time the sauce will go on top of it. Brussel sprouts made the perfect side veggie.

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In case you didn’t notice, I don’t measure anything. Just go with it and taste it while cooking!

And for the finale I will leave you with this picture. My favorite part of the salad. I could stare at this picture all day and be happy. The avocado at the bottom of the bowl.

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