Homemade Tzatziki with Easy 2-Ingredient Dough Pita Bread

Don’t you just love Greek food?  It’s so flavorful with all that lemon, garlic, fresh herbs, feta cheese, and olive oil. It’s healthy food that tastes decadent. I have always loved those flavors. In fact I love it so much it led to me taking a job cooking in a Greek restaurant. While I was working there, I developed a few skills. One of my daily jobs was to make spanikopita. Spanakopita is pockets of phyllo dough filled with spinach and feta. I literally have made thousands of spanikopita over the years, I got pretty fast at making them. Now I am not one to brag or anything but if there was ever a contest for fastest spanikopita maker I am sure I would place in the top three. Sadly, I think my secret talent will probably go unrecognized.

20200522_134421

The other day I was whipping up a batch of tzatziki. I thought to myself that some warm, freshly made pita bread would be amazing with it. I looked at my container of Greek yogurt and an idea popped into my head –   2-ingredient dough. I could make fresh pita bread with it! You might have heard of this 2-ingredient dough, it’s all over the internet at the moment. It’s made using only two ingredients – equal parts of Greek yogurt and self-rising flour. This dough is almost magical. It basically becomes whatever you want it to be: bagels, soft pretzels, pizza crusts, garlic breadsticks, mini cinnamon buns, cheesy pinwheels, or flatbread. So many delicious options! Continue reading “Homemade Tzatziki with Easy 2-Ingredient Dough Pita Bread”

Advertisements

Classic Coffee Cake

 

Coffee cake is a classic easy cake recipe that has been around forever. It is traditionally served in the morning or early afternoon with coffee or tea, hence the name. I was going through my collection of cookbooks recently, and I came across an old family cookbook. I was happy to find this recipe because it was one of my favorites when I was growing up.

A delicious moist cake with crunchy, buttery, cinnamon-y (I don’t think that’s a word) crumb topping. This takes me right back to my childhood.

The world is a crazy place right now. I have been feeling very nostalgic lately, and I find that I am really craving the foods that I grew up eating. My mom is a fantastic cook. That’s who I get my love for cooking from. We love to cook, and we love to eat!

Wishing my Mom, my Mother-in-law, and all the other Moms out there, a very Happy Mother’s Day.

Continue reading “Classic Coffee Cake”

One-Pot Cheesy Tortellini with Sausage

One-Pot meals are the BEST kind of meals. This super quick and easy one-pot cheesy tortellini is perfect for busy nights.

20200415_171028 (2)

I absolutely LOVE one-pot meals. You just throw everything in a pot or pan, and you have a delicious dinner in under 15 minutes. With only one pan to clean. What’s not to love?

One-Pot Cheesy Tortellini with Sausage

  • 300 grams Italian sausage, uncooked
  • 1 3/4 cups Marinara sauce
  • 1 cup low sodium chicken broth
  • 1 225 gr. pkg fresh cheese tortellini
  • 2 cups of fresh baby spinach, chopped
  • 1 1/2 cups mozzarella, grated
  • 1/4 cup parmesan cheese, grated
  1. Preheat the broiler
  2. In an oven-proof skillet, brown the Italian sausage over medium heat, until it is cooked thoroughly. Drain off any excess grease.
  3. Add the marinara sauce and chicken broth to the skillet. Bring to a gentle boil.
  4. Stir in the tortellini. Simmer for 3 to 4 minutes, uncovered or until the tortellini is tender, and the liquid has reduced.  Stirring occasionally.
  5. Stir in the spinach. Top with the cheese.
  6. Broil for 1 to 2 minutes  or until the cheese is bubbly and golden brown

Serve 3 to 4

20200415_170919 (2)

Similar Posts:

One-Pot Beef Stroganoff

One-Pan Mediterranean Chicken Pasta

Creamy Chicken and Wild Rice Soup

Greek Tortellini Pasta Salad

 

 

Chicken Lasagna ~ Nacho Style ~

THE ” F ” WORD…

Not that one, silly.  I  thought I would take this opportunity to talk a little about FIBER. Eating a diet high in fiber can help prevent many types of diseases, can help lower your blood cholesterol and can also help you lose weight! Fill up on healthy high- fiber foods, and you are much less likely to overindulge on Cheetos and Peanut M&M’s.

The recommended daily fiber level is 30 – 40 grams per day, but most people only get 10 – 15 grams. It is easy to incorporate high fiber foods into your diet. Eat foods that are as close to their natural state as possible –  an apple instead of a glass of apple juice is one example. Check out nutritional labels – some types of high fiber pasta have as much as 10 grams of fiber per serving. The best sources of fiber are found in fruits, vegetables, beans, whole grains, and high fiber bran cereals.

I recently discovered that one of my favorite foods is loaded with fiber. Did you know that one medium California avocado has 11.8 grams of fiber! It is also loaded with heart-healthy mono and polyunsaturated fats. It may be higher in calories than most other fruits and vegetables, but it is much lower in calories than other high-fat foods like butter and mayonnaise. Try using it as a substitute for mayonnaise in sandwiches or using avocado in place of oil in a homemade salad dressing.

 

 

Chicken Lasagna ~ Nacho Style
Nacho Mama’s Lasagna!

I wouldn’t call cheesy lasagna “diet” food, but this is a little healthier than a big ol’ plate of greasy nachos. If you really want to increase the fiber in this lasagna, add a can of drained black beans to the sauce. One cup of black beans has 14 grams of fiber!

  • 12 lasagna noodles
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • 1 tsp. smoked paprika
  • pinch of sugar
  • 26 oz. can diced tomatoes, drain off liquid
  • 2 Tbsp. tomato paste
  • 14.5 oz. jar thick salsa, (I used a chipotle salsa)
  • 4 oz.sliced pickled jalapeno, reserve 1 oz.
  • 4 oz. sliced black olives, reserve 1 oz.
  • 3 cups shredded rotisserie chicken, skin and bones discarded
  • hot sauce to taste
  • salt and pepper
  • 4 cups (total) shredded mozzarella and cheddar cheese

Toppings:

  • sliced avocado or guacamole
  • green or red onion
  • chopped cilantro
  • sour cream
  • diced fresh tomatoes
  • diced pickled pepper
  1. Cook lasagna noodles in a large pot of boiling salted water, draining the noodles when they are about 3 minutes away from being fully cooked.
  2. In a large saucepan, cook onion and green pepper until softened. Add the garlic, cumin, and smoked paprika, cook for a couple of minutes.
  3. Add drained tomatoes, tomato paste, sugar, salsa, jalapenos and  olives. Simmer for 10 minutes. Add the shredded chicken. Remove from heat. Season with salt, pepper and hot sauce, to taste.
  4. Preheat oven to 400F.
  5. In a 9×13 lightly greased pan spread a little of the sauce on the bottom of pan. Lay 3 noodles lengthwise and one noodle crosswise,, cutting to noodle to fit.Top with 1/3rd of the sauce, one third of the cheese. Continue layering the lasagna until you have 3 layers of noodles, four layers of sauce and three layers of cheese. With the final layer of cheese add the reserved jalapenos and olives.
  6. Bake uncovered until bubbly and golden, 35-40 minutes. Let stand for at least 10 minutes before serving. Garnish with desired toppings. Serves 6-8

 

Cauliflower Fritters – “Potato Pancakes”

 

 

I don’t think it is a secret at how much I love potatoes of any kind. Big or small, mashed, smashed, baked, or fried –  I simply adore them. But things weren’t really working out between us, so after careful consideration – we have decided to part ways. We will continue to remain friends and have the highest level of love and respect for each other.

Psst! I have a confession to make…  I have been getting a little action on the side. His name is cauliflower, and he has been the best thing that ever happened to me. He shares all of the good qualities of potatoes, but none of the bad.

 

We are looking forward to a long and healthy relationship.

 

Cauliflower Fritters ( tastes just like potato pancakes)
serves: 4

1 1/2 lb. cauliflower  leaves removed, left in large florets
1/2 onion, finely grated
2 eggs, beaten
3 Tbsp. unbleached all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. smoked paprika

Blanch cauliflower in a large pot of salted boiling water for 1 minute. Remove and plunge in ice water. Drain. Grate coarsely. ( save the end pieces and chop finely) Squeeze out any moisture with a clean kitchen towel. Mix grated cauliflower, grated onion, eggs, flour, smoked paprika, salt, and pepper. Heat a small amount of canola oil in a  skillet over medium-low to medium heat. Scoop mixture by heaping tablespoons. Form into a pancake shape, flattening the top with the back of a fork. Fry both sides until golden brown, about 2 to 3 minutes per side.

Greek Tortellini Pasta Salad

This quick and easy Tortellini Pasta Salad is packed with fresh Mediterranean -inspired flavors. You can whip this up in less than 20 minutes, and it will be the star of any BBQ or potluck this summer! 

20190522_153233 

Seriously! Don’t you just love cheese tortellini? I just love any food that is stuffed with other food. It’s like a little surprise in every bite. It’s just so much fun! I know what you are probably thinking… somebody really needs to get a life. 🙂

Greek Tortellini Pasta Salad

Recipe Source: Vintage Vibes

Tortellini Salad:

  • 1- 20 oz. Pkg. fresh cheese tortellini
  • 1-pint grape or cherry tomatoes, cut in half
  • 1 Long English Cucumber, diced
  • 1/2 cup pitted Kalamata olives, sliced
  • 1 cup feta cheese, crumbled
  • 1/3 cup red onion, finely chopped
  • 1 small jar marinated artichoke hearts, drained and cut into bite-sized pieces
  • 1/3 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh dill

Roasted Red Pepper Dressing:

  • 2 whole roasted red peppers
  • 1/4 cup red wine vinegar
  • 2 tsp. Greek seasoning
  • 2 tsp. sugar or 1 tsp. of honey
  •  1/3 cup extra virgin olive oil
  • salt and pepper, to taste

Directions:

  1. In a food processor or blender, puree the red peppers, vinegar, Greek seasoning, and sugar. Slowly drizzle in the olive oil. Season with salt and pepper, to taste. Set aside.
  2. Cook the tortellini according to the package directions. Drain and rinse with cold water to stop the cooking process. Let cool
  3. While the tortellini is cooking, wash, and chop all the vegetables.
  4. Toss all ingredients together in a large bowl. Refrigerate until ready to serve. Taste before serving and adjust seasoning if needed. Serves 6 to 8 as a side dish.

Other recipes you might like::

Greek Quinoa Salad

One-Pan Mediterranean Chicken Pasta

Italian Sausage Meatball Minestrone Soup

Spinach and Feta Quiche

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic