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.


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”


Sweet and Spicy Glazed Button Bones

These Sweet and Spicy Glazed Button Bones are an easy appetizer and are unbelievably good. Go grab some napkins and get ready for some finger-lickin’ deliciousness – melt-in-your-mouth, sweet and spicy button bones.



“Button Bones,” also known as riblets or pork back rib tails are an inexpensive cut of pork that comes from the last 5 or so ribs on the backbone. The bones are flat and circular and are quite meaty and very lean.

The button bones that you get at the market will likely come in large slabs of ribs. You will need to break these down into smaller pieces. With your fingers, feel where the bone is and just cut through vertically with a sharp knife. Repeat this with the remaining ribs. Now, you are all set to marinate your ribs.

Sweet and Spicy Glazed Button Bones

Recipe Source: Vintage Vibes

  • 2 teaspoons Sambal Olek
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons honey
  • 2 Tablespoons Tamari or soy sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspoons Sriracha
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs. pork button bones or riblets, cut into pieces
  • Garnish: sesame seeds and chopped green onion


  1.  With a sharp knife, cut the button bones or riblets between the bones vertically into pieces. Pour remaining ingredients in a large ziplock bag. Marinate mixture 4 to 12  hours in the refrigerator. Preheat oven to 350 Degrees. Bake on a parchment-lined baking sheet 60 to 75 minutes or until the meat pulls away easily from the bone. Turn often during cooking. Garnish with sesame seeds and green onions. Serve hot.

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Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Easy Shrimp Fried Rice

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

Spicy Thai Noodle Salad with Peanut Dressing

Broccoli Cheddar Soup

This Broccoli Cheddar soup is rich, creamy, and cheesy. My three favorite food groups.



Broccoli Cheddar Soup is a classic soup, and it is classic for a reason. It is absolutely delicious! Even people who don’t like broccoli, love this soup. So creamy and cheesy, it really hits the spot on a chilly day. If this isn’t comfort- food at its finest, I don’t know what is!


  • For the best texture, grate the cheese yourself. That shredded cheese that comes out of a bag is coated with starch that prevents it from clumping together, so it does not melt well.
  • For the best cheesy flavor, use really sharp cheddar cheese. That is the only kind of cheese I ever buy. The sharpest cheeses have the most character, so more bang for your buck.
  • If you would like to make this a little lighter, you can replace the heavy cream with milk mixed with a bit of cornstarch. It won’t be quite as creamy, but it will still be delicious. For cornstarch to really thicken, it has to gently boil for a couple of minutes. Make sure you are continually stirring while it is boiling, to prevent it from burning. If you are using heavy cream, do not boil.
  • If you would like to use the stalks of the broccoli as well as the florets, make sure you peel the tough outer layer and dice finely.
  • You can blend this if you prefer a creamier texture. I don’t really like to use the blender when I am pureeing hot soups, because it is dangerous and also makes a big mess. I highly recommend using an immersion blender. If you do use a blender, let the soup cool slightly, only do small batches at a time, and remove the middle piece out of the lid and cover loosely with a clean dish towel (this will prevent the hot steam from building up inside the blender).
  • Have the soup on very low heat when adding the cheese. If the temperature is too high, the soup could end up being grainy or could cause it to separate. If this happens, I would definitely recommend blending the soup.

Broccoli Cheddar Soup

Recipe Source: Vintage Vibes

  • 1/3 cup butter
  • 1/2 medium yellow onion, finely diced
  • 1 large carrot, peeled and grated (about 1 cup)
  • 2 ribs of celery, finely diced
  • 1/3 cup  flour
  • 3 to 4 cups broccoli florets, chopped into bite-size pieces
  • 4 cups of  heated stock, chicken or vegetable,
  • 1 cup of heavy cream (or 1 Tablespoon of cornstarch mixed with 1 cup of milk)
  • 2 cups of sharp cheddar cheese, grated
  • salt and pepper, to taste


  1. Melt butter in a large Dutch oven over medium heat. Saute onion, carrot, and celery until softened, about 5 minutes. Add flour and continue cooking an additional 2-3 minutes. Whisk in the hot chicken stock. Stir well, to avoid any lumps. Add broccoli.
  2. Bring soup to a gentle boil. Stir well,  cover, and reduce heat to low. Cook until broccoli is tender, about 15 to 20 minutes. Stir often.
  3. Add cream. Cook until the cream is heated, 2 to 3 minutes. Do not boil. * If using milk and cornstarch, bring to a gentle boil and cook for 2-3 minutes, stirring the entire time. Then reduce heat to low before adding the cheese. Add cheese, a small handful at a time, continually stirring until cheese is melted. Season with salt and pepper, to taste. Yields: 4 to 6 servings

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One-Pan Mediterranean Chicken Pasta

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Italian Sausage Meatball Minestrone Soup

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Chicken and Bacon Corn Chowder

Greek Quinoa Salad

Spinach and Feta Quiche


Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!



There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.

Buffalo Chicken Wontons with Blue Cheese Dip

Blue Cheese Dip:

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayo
  • 1 tsp. Worcestershire sauce
  • freshly ground black pepper


Combine all ingredients in a food processor. Process for a few seconds until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).

Buffalo Chicken Wontons:

  • 1 Tbsp. butter
  • 12 oz. boneless, skinless, chicken thighs
  • 2 green onions, sliced
  • 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
  • 1/2 cup shredded Mozzarella cheese
  • 1 pkg. square wonton wrappers
  • 1 egg, lightly beaten with a splash of water
  • vegetable oil for frying


Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until thoroughly cooked. Let cool. In a food processor, pulse chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, place a few of the wonton wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half, pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and carrot and celery sticks.




Spicy Thai Noodle Salad with Peanut Dressing

  • A tangle of rice noodles and crunchy veggies tossed with a spicy peanut dressing. This is a light, refreshing salad that would go well with grilled chicken, shrimp, or pork skewers.



    I really enjoy Thai food — it is very fresh and vibrant, often spicy, perfectly balanced flavors and textures. It is the kind of food that just makes you feel good.

    Research has shown that spicy foods can make you happy. When you eat capsaicin ( this is what makes chili peppers spicy), your brain thinks that you are in pain, which causes your body to release “feel good” endorphins. Hmmm… Interesting.

    Spicy Thai Noodle Salad with Peanut Dressing

    Recipe source: Vintage Vibes

    serves 4



    • 1/2 lb. rice stick noodles
    • 1 large carrot, shredded
    • 4 oz. snow peas, sliced thin
    • 4 oz. cucumber, sliced thin
    • 3 green onions, sliced thin
    • 1 cup thinly shredded cabbage, red or green
    • 4 oz. dry roasted peanuts, chopped


    Peanut Dressing:

    • 6 Tbsp. all-natural peanut butter
    • 2 Tbsp. brown sugar
    • Juice and zest of one lime
    • 1 1/2 Tbsp. Thai red curry paste
    • 2 tsp.  sesame oil
    • 2 Tbsp. Sriracha, or to taste
    • 1/4 cup  vegetable oil
    • 1 Tbsp. fish sauce
    • 1 Tbsp soy sauce
    • 1 Tbsp. rice vinegar
    • small handful fresh cilantro

      about 1/4 cup water or stock, for thinning if needed


Pulse all dressing ingredients in blender or food processor until blended. Add 1/4 cup water to thin out the dressing if needed.

Prepare noodles according to package directions. Rinse and drain under cold water to stop cooking. With a pair of clean scissors, cut up noodles into shorter strands. In a large bowl, add noodles, veg, and peanuts. Toss with peanut dressing. Taste and adjust seasoning as desired. Garnish with peanuts, sliced green onion, and cilantro.