Breakfast scramble

Ingredients

  • 4 eggs, beaten
  • 1 tbs avacado oil
  • 1 tbs butter
  • 1 C chopped veggies (I used bell peppers, onion, and yellow squash)
  • 1/4 C pepper jack cheese, shredded
  • 1/2 tsp dill
  • Salt, pepper, and cayenne to taste

Directions

  • Stir fry the veggies in the oil until tender
  • Move the veggies to one side of the pan
  • Add the butter to the empty side
  • Season the veggies, and to them with the cheese
  • Add the eggs to the buttered side, and scramble them
  • When the eggs are done, stir everything in the pan to combine

My Mom’s Potato Salad

This is still my favorite potato salad recipe. Super simple and easy to make, and is so much better tasting than the pre-packaged stuff.

Ingredients

  • 4 cups red potatoes, chopped into bite-sized chunks
  • 5 hard boiled eggs
  • 1 cup white onion, diced
  • 1/2 cup mayonaisse
  • 1/4 cup yellow mustard
  • salt and pepper to taste
  • paprika for garnish

Directions

Boil the potatoes until fork tender, drain, and rinse with cold water.

Separate the yolk from the egg whites. Mash the yolks up, and add the mayo and mustard. Chop up the egg whites and add them to the mix. Add the potatoes, onion, and salt and pepper and stir to combine. Sprinkle with the paprika.

Beef Gyros

I love beef or chicken gyros, but I’m not a fan of the traditional gyro meat. Whatever your preferred protein, these are quick to prepare and very filling.

BeefGyroMain

Ingredients

  • 1 teaspoon coconut oil
  • 2 lbs. steak, sliced into strips
  • 1 small red onion, diced
  • 1 tablespoon Cavender’s All Purpose Greek Seasoning
  • Greek pita

Sides

  • Tzatziki sauce
  • Feta
  • Tomatoes, diced
  • Romaine lettuce, chopped
  • Cucumber, peeled and chopped

Directions

Wrap the pita in foil, and warm in the oven. Prepare the Tzatziki sauce.

In a large skillet, heat the oil. Once the pan is hot, add the meat and brown. Add the onion and cook until translucent. Add the seasoning, stir to combine.

Serve in warmed pita, and allow people to choose their toppings.

Notes

  • This makes a great salad, if you leave out the pita, and serve over lettuce

Tzatziki Sauce

This is a versatile sauce that goes well on gyros, salads, dips and, falafel. I keep it chunky for gyros, and I blend it for the others.

tzatziki 2.jpg

Ingredients

  • 8 oz. plain greek yogurt
  • 1 cup cucumber, peeled and chopped
  • 1 tablespoon olive oil (2 for salad dressing)
  • 1 tablespoon garlic paste
  • 1 tablespoon dill
  • salt and pepper to taste

Directions

Combine all ingredients and serve. It doesn’t get much easier than that. :)

tzatziki 1.jpg

Tuna Salad

When I was young, I didn’t care for tuna; the texture was too mushy. I quickly became a convert when working at The Depot Deli. Their tuna salad had all kinds of crunchy textures and flavors. Here’s the recipe, as I remember it.

tuna salad

Ingredients

  • 14 oz Albacore tuna in water, drained
  • 1/4 cup onion, diced
  • 2 celery stalks, chopped
  • 1/2 cup dill pickle, chopped
  • 2/3 cup mayonaisse
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dill
  • (optional) 1 apple, chopped
  • fresh ground pepper to taste

Directions

Combine all ingredients, and serve either as a sandwich, on a green salad, or with crackers.

Jambalaya

I’ve adapted my mom’s recipe to have more spice, and chicken breast. I was lucky enough to grow up in a home that served Southern food fairly often. It’s a super easy, one pot meal that is comfort food for me. This serves a family of 4 with leftovers to spare.

jambalaya_main

Ingredients

  • 1½ lbs. chicken breast, cubed
  • 1 lb. ham, cubed
  • 2 large green bell peppers, seeded and diced
  • 1 large onion, diced
  • 2 tablespoons cooking oil (I use olive oil)
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon thyme
  • 1 tablespoon Tabasco
  • 3 cups chicken broth
  • 2 cups uncooked rice
  • salt and pepper to taste

Directions

In a large pot, brown the chicken and ham in the oil.

Remove the meat with a slotted spoon, and add the bell pepper, garlic and onion to the remaining oil. Sauté over medium high for 5 minutes, or until onion is translucent.

Add the meat and all remaining ingredients back to the pot. Stir well and bring to a boil. Lower the heat to low and cover the pot. Cook for 35 minutes on low, without stirring.

Notes

  • My mom’s recipe called for whole chicken pieces. I just didn’t like to bother with the bones and skin.
  • If you remove the Tabasco, this dish isn’t spicy at all.
  • It’s already gluten free, as long as your chicken broth is gluten free.

Satay Chicken

Another super quick and easy dinner when you’re in a hurry. Pretty much no effort or cleanup at all. Not so much cooking, as assembling already prepared ingredients.

SatayChxMain

Ingredients

  • 1 lb package of pre-cooked chicken kabobs
  • 7 oz Satay Peanut Sauce
  • Rice

Directions

Line a 13 x 9″ baking dish with foil. Spray with oil/cooking spray. Place the kabobs in the dish, and pour the sauce over the top.

Bake uncovered for 15 minutes. Serve over rice.