How I Make Gyros!
If you're never had Gyros, you are missing out! I got a great marinade and tzatziki recipe from someone years ago and I roasted a leg of lamb, slicing it as thinly as I could. Not exactly like a restaurant, but my family loves it! It's time consuming, but I have all the time in the world right now!
*Lamb marinade*
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 teaspoon oregano
1/2 tsp. bay leaf
salt and pepper to taste
*Tzatziki*
Plain Greek yogurt - about 3 cups
Grated cucumber (squeeze to get most of the juice out before mixing into the yogurt)
Crushed garlic cloves - two or three depending on how garlicky you want it
Extra Virgin olive oil
Salt
Dash of vinegar and a dash of lemon juice
Add all this together to taste and leave in fridge to settle and get cold.
Marinade lamb for hours in the fridge. Meanwhile, make the tzatziki.
Roast lamb at 300 until it's done or 425 if you want to cook it faster. Turn it down if the oil starts to smoke like it did for me.
Once the lamb is done (160 degrees F), let it sit for 15 minutes covered in foil. This is a good time to slice your onions, tomatoes, etc. Slice the lamb thinly, put it on pita bread and add Kalamata olives and feta cheese if you like along with the tomatoes, onion, and tzatziki! I used sweet onion instead of red.
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Cozy Creamed Leeks with Eggs | In The Kitchen With
Ali Slagle is back to share her recipe for cozy and comforting creamed leeks with eggs. This recipe comes from her new cookbook I Dream of Dinner and only needs a few ingredients to make. Perfect for the days when you don’t feel like cooking, this comes together quickly and is an incredibly satisfying meal. GET THE RECIPE ►►
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PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 4
INGREDIENTS
2 large leeks
1 lemon
4 slices crusty bread
1 1/3 cups heavy cream
Kosher salt
8 eggs
4 tablespoons butter, divided
Freshly ground black pepper
Freshly grated Parmesan
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Southwest Turkey Skillet| RV Cooking & Healthy RV Recipes #24
This Southwest Turkey Skillet is a one-skillet meal that couldn't be any easier to whip together for RV cooking. The black beans, tomatoes, and corn in the dish make it a complete meal with nutritious vegetables and legumes as your carb sources. Sadly, vegetables and legumes are often overlooked as a carb source. I encourage you to practice building your meals using this mindset of replacing grains with starchy vegetables from time to time to get those micronutrients in!
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How To Cook Red Beans & Rice. Stretching Your Food til next Social Security Check
Recipe:
Dried 1 lb. pkg. Red Kidney Beans wash & soak overnight or several hours
2 onions
8 cloves garlic
3 stalks celery
1 green bell pepper & 1 red pepper
1 pkg link sausage sliced or quartered
3 Bay Leaves
Dash of Tabasco Sauce & Lea & Perrins Worchestershire sauce
Salt, Black Pepper, Lawry's Southwest Seasoning, Garlic Powder, Onion Powder, Turmeric, Creole Seasoning
Add all ingredients to the pot of Red Beans, stir well cook over low heat for about 3 hours until tender. Stir about every 20 minutes. You can also cook in a slow oven at 250 degrees for about 6 or 7 hours. Serve over rice
Why I’m always pregnant..
OLD FASHIONED SOUTHERN TEA CAKES
HELLO EVERYONE!! TODAY I’M SHARING A TEA CAKE RECIPE THAT I KNOW YOU ALL WILL ENJOY.
OLD FASHIONED TEA CAKES
2 Cups All Purpose Flour
1 Cup Sugar
1/4 Cup Butter
1/4 Cup Shortening (I prefer Butter flavored Crisco)
1 Egg
1/2 Cup Buttermilk
1 Teaspoon Nutmeg
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
Mix all your dry ingredients together and then all your wet ingredients together. Add your dry ingredients into your wet ingredients and mix together. Then add your buttermilk. Combine well and knead dough. Place in plastic wrap and then place in refrigerator for 30 minutes. Remove from refrigerator. Lay dough on a mat and then knead and roll. Cut into shapes.
Bake @350 degrees for 8-10 minutes. Place on cookie rack to cool.
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