Monday, August 29, 2011

Greek Chicken Koftas

Greek Chicken Koftas
From: Clockwork Jackal

1 1/2 lbs ground chicken
1 clove garlic, minced
1 tablespoon dried oregano
3 tablespoons fresh mint
1/2 lemon, squeezed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

More olive oil, for oiling the grill

Chopped tomatoes
Chopped cucumbers
Thinly sliced red onion
Store bought Tzatiki
Greek style pitas

Equipment: Metal or wooden skewers and a grill

In a large bowl, mix together chicken, spices, lemon juice, olive oil, salt and pepper. Git in there and use your hands. Form into 5 long meatballs around 5 metal or wooden skewers. Heeee... they look like...thingys. Heeeeee. Refridgerate for at least 15 minutes.

In the meantime, preheat your grill to high and chop your toppings.

Oil the grill REALLY WELL, and cook the koftas until cooked through, remember it's ground meat, (about 4 minutes each side.) Heat the pitas on the grill for a minute or so, just til warm.

To serve, spread a pita with tzatiki, place a koftka in the centre, and top with tomatoes, cucumbers and red onion. Watch your family devour them.

Friday, August 19, 2011

Strawberry Scrumdiddilyumptious Cake

Strawberry Scrumdiddilyumptious Cake
From: janis_and_c0

1 Yellow cake mix
1 box Strawberry jello
1/4 cup sugar
2 small tubs whipped cream
1 carton strawberries

Make cake according to package directions
Heat up Jello & sugar in water (in about 1-2 cups water) until boiling
slice strawberries and add to jello
keep jello hot until cake comes out of oven
pour hot jello & strawberries evenly over cake
frost cake with whipped cream
(what I did was frost cake with 1 tub whipped cream while the cake was still hot, it kinda melted and once the cake was chilled I used the other tub. you can do this or wait till cake is chilled to frost)
Garnish with more sliced strawberries on the top.
It was nom.

Sunday, August 7, 2011

Fruited & Curried Chicken Salad

Fruited & Curried Chicken Salad
Shared by gardentraveler

Inspired by this recipe on Allrecipes.

8 oz. finely chopped chicken (about 2 cups; I used leftovers from a rotisserie chicken)
2 oz. finely chopped celery (about 1/2 cup, 1 rib)
2 oz. finely chopped red pepper (about 1/2 cup, 1/2 a medium red pepper)
1/2 oz. finely chopped white onion (about 2 T)
4 oz. finely chopped apple (I used 1/2 of a large Pink Lady, about 1 c.)
3 oz. seedless green grapes, quartered (about 1/2 cup)
1 oz. dried cranberries (about 1/4 c.)
1 oz. golden raisins, (about 1/4 c.)
1 T, chives, chopped (about 1T.)
1/2 t., mint, cut into very thin strips (about 3 small leaves)
1 oz. pecan pieces coarsely chopped and toasted (about 1/3 c.)

1/2 c. mayonnaise
1 T. Greek yogurt
1/4 t. sweet curry
1/4 t. Maharajah curry
1/8 t. fresh ground pepper

Combine salad ingredients well. Combine dressing ingredients well and then add to salad, mixing thoroughly. Salad will be lightly dressed.