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.

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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”

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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! 

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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

 

Sesame Noodle Salad with Carrot-Sesame Vinaigrette

 

A Vietnamese-inspired Salad packed with vibrant fresh veggies and tossed with a sweet and tangy Carrot-Sesame Vinaigrette. Spring has SPRUNG, my friends.

 

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Spring is finally here, and I couldn’t be happier! After a long, cold winter indulging on all of those heavy, rich, and creamy comfort foods, it’s time to lighten things up. Continue reading “Sesame Noodle Salad with Carrot-Sesame Vinaigrette”

Colcannon

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Colcannon is a traditional Irish potato dish made with mashed potatoes, leafy greens such as cabbage or kale, leeks or green onions, and plenty of good Irish butter. I served this with my Beef and Guinness Stew

Colcannon

Recipe Source: Vintage Vibes

  • 3 pounds russet potatoes, peeled and cut into chunks
  • 4 strips bacon, diced
  • 2 leeks, white and light green parts only, cleaned well and sliced thinly
  • 2 cloves garlic, minced
  • 3 cups finely chopped green cabbage, about 1/2 head
  • 2 green onions, sliced thinly
  • 1/4 cup butter, preferably an Irish butter such as Kerrygold
  • approx. 1 1/4 cups warmed milk
  • sea salt and pepper to taste
  1. Cook potatoes in cold, salted water until very tender, about 15 to 20 minutes. Drain well.
  2. Meanwhile in a large skillet cook bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and drain on paper towels.
  3. Add leeks and cabbage to the pan. Cook until the vegetables are softened 6 to 8 minutes. Add the garlic and green onions and cook an additional minute.
  4. With a potato masher, mash potatoes, adding the butter and warmed milk.
  5. Stir in remaining ingredients. Season with salt and pepper to taste.