Greek Marinated Chicken

My Hubby and I have a strong love for greek food (I don't eat lamb though).  We like to find places that serve a good gyro.  I like to make my own Taziki sauce.  Whenever I see a recipe that has greek in the name, I have to pin it; make sure that I am saving it for later.  This however wasn't as good as I expected.  I probably didn't marinate the chicken as long as I should have.  And, I probably shouldn't have poured all of the marinade into the pan and baked it.  The greek yogurt separated, and became chucky.  And I couldn't get over the overwhelming taste of lemon.  What did I do wrong?  

I didn't click on the link inside of the link to try and find the directions, I didn't think that they were there until after I made the recipe.  So I did a lot of guessing.  I baked the chicken at 400 degrees for 30 minutes. I was more concerned that I was going to eat raw chicken, rather than being concerned in flavor of the dish.  I was also in a hurry.  I thought that I gave myself plenty of time, and I really didn't.  (Come to find out Hubby didn't get up when I thought he was supposed to....)

So now to give you the recipe....

Greek Marinated Chicken

  Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

Instructions

Read full details on: www.budgetbytes.com

- See more at: http://www.recipefavorite.com/2013/07/greek-marinated-chicken.html?m=1#sthash.a5bwegpt.dpuf

I didn't even get a bowl :(

Sometimes I make something and I don't get anymore than a taste, and with this soup that was the case.  Hubby was late for work so that he could have another bowl.  I don't blame him, the one little taste that I go was amazing.  

Did I mention that I LOVE my crock pot?  More than love it, I can't live without it.  I can cook a meal and not have to stand in the kitchen all day.  Not that I don't mind standing in the kitchen all day..just sometimes I want to stay on the couch under my blankie, cuddled with my boxer!!!!

I made Buffalo Chicken Soup, it's great.  Now it is pretty spicy, so if that isn't your thing I don't recommend this recipe. If spicy is your thing don't hold back you will love with.  Oh one more thing, there is a rue, it didn't work.  I don't know what happened, but I dumped it in the pot anyways.

Buffalo Chicken Soup

1 tablespoon oil

1 large onion, chopped

3 stalks celery, diced

2 to 3 cups cooked chicken, diced

1/4 cup butter

1/4 cup flour 

1 cup chicken broth

2 cups milk 

1 teaspoon garlic salt

1 cup bottled buffalo wing sauce (mild or hot)

4 ounces shredded cheddar cheese

Directions

Heat oil in a large skillet over medium heat.  Add onion and celery and saute for about 5 minutes.  Scrap veggies into slow cooker.  Add cooked chicken to the slow cooker.  Melt butter in skillet over medium heat just until foamy.  Whisk in the flour to make a roux, stirring well to incorporate all the flour.  Cook 1 to 2 minutes, or until the roux is slightly golden.  Scrap into the slow cooker.  Stir in broth and milk.  Add garlic salt and wing sauce.  Stir well.  Cover and cook low for 6 to 8 hours or high for 3 to 4 hours.  Stir in cheese about 20 minutes before serving!  

Enjoy on a cold day!!

Not as good as it looks :(

So usually Meatball subs are awesome, this not so much.  It wasn't horrible, but it wasn't awesome.  I cheated a great deal on this and didn't make my own meatballs (who has time for that?  I guess I do since I don't have a daytime job anymore.)  There really isn't much to this.  I mean it is from the GooseBerry Patch cookbook, and they are time savers, but I think that this would have been better in crock pot, without butter and more meatballs.

Any ways...I will be trying to blog a lot more.  I know that I have broken my set schedule for the year, but really I like to just cook and see what happens.  So I am glad that I have broken the trend.  I also have a lot more time for cooking, so that excites me some.  I applied to sub for my county and I am hoping that I will find a full time sub job, however that is really wishful thinking.  This has really made we want to get back into teaching.  They only down side, I get really attached to the kids.  I think this is what happens when you see the kids 5 days a week for a year.  

Back to cooking....

Italian Meatball Subs
(Dana Thompson, Gooseberry Patch)

1 onion, sliced
1/2 c green pepper, sliced (I used the entire thing)
2 T. Water
8oz can pizza sauce
24 meatballs, cooked
4 Italian hard rolls, sliced and hollowed out
1/2 cup shredded provolone cheese (I used whole slices, couldn't find shredded, and I used a lot)

Cook onion, pepper and water, covered in a large saucepan over medium heat just until tender; drain.  Stir in pizza sauce and meatballs; cook until hot and bubbly.  Fill each roll with 6 meatballs; top with sauce mixture.  Sprinkle with cheese and add roll tops.  Place sandwiches in a lightly greased 13"x9" baking pan.  Bake at 400 degrees for 10 to 15 minutes or until bread is crusty and cheese is melted.  Serves 4.

Enjoy!!! :D