Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.
Chicken, Main Dishes, Recipes

Sheet Pan Chicken Gyros with Lemony Yogurt Sauce

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Chicken gyros–baked in the oven–are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Back to school is here! At my house, it has come and gone. This week marks my husband’s second full week teaching at his new school and things are going well. His schedule is a little more flexible than last year, which has been so nice. Ben gets home earlier–even when he picks up our little guy at daycare. This means dinner isn’t quite as rushed and we have a little more family time in the evening. I’m sure things will ebb and flow a little as the year goes along, but so far, I’m just trying to enjoy the reprieve while it lasts! Especially since it’s still summertime, technically.

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

One way I’ve been trying to make the most of these longer late summer nights is by keeping dinner simple. I’ve probably talked about that a gazillion times since I went back to work after baby was born, but it’s still true. I can’t tell you how many meal planning and prep schedules, systems, and calendars I’ve tried to get my life in order. I haven’t paid for any yet (and don’t think I will). At some point, I’d love to write a post detailing my meal planning system, as it is… because I ***think*** I finally have something down that works for us. YAY! But I don’t know if anyone is really interested in that sort of thing–are you?

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

But anyways, the meal I’m sharing today… Sheet Pan Chicken Gyros with Lemony Yogurt is completely a by-product of my simple weeknight dinner theme. I know these aren’t true chicken gyros BUT they are truly delicious! Slicing the chicken before baking allows for quicker cooking… and seasoning the chicken with olive oil, lemon juice, and plenty of herbs makes sure your chicken is moist (sorry) and not a gross dried out mess. To dress up the chicken, be sure to serve it with some fresh pita, chopped veggies, and a super delicious (and EASY) lemony yogurt sauce. Sometimes I’m tempted to skip sauces when making recipes… “oh, I’ll just use hummus instead.” But seriously guys… please don’t! This lemony yogurt sauce is just THREE ingredients–plain greek yogurt, lemon juice, pepper. That’s it. Whisk together and enjoyyyy! This dinner is the best.

one year ago: Baked Burritos with Pinto Beans and Kale
two years ago: Zucchini Apple Walnut Muffins
three years ago: Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce
four years ago: Churro Cheesecake Bars
five years ago: Pesto Potato Salad
six years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
seven years ago: Summer Mexican Soup

Sheet Pan Chicken Gyros with Lemony Yogurt Sauce

  • Servings: 6
  • Print

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

inspired by my sheet pan chicken fajitas

Ingredients:

for gyros

  • 1 large yellow onion, sliced
  • 1 1/2 pounds chicken breast, thinly sliced
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon dried dill
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • pinch of kosher salt
  • juice of 2 lemons (approximately 1/2 cup)
  • 2 tablespoons olive oil

for lemon yogurt sauce

  • 1 cup plain greek yogurt (full fat!)
  • 4 tablespoons lemon juice
  • freshly ground black pepper

for serving: pita, romaine lettuce, chopped tomatoes, sliced red onions, feta, lemon yogurt sauce, hummus, greek lemon rice, etc.

Directions:

Preheat oven to 400 degrees F. Line a large baking sheet with foil, parchment, or a silpat for easy clean up. Alternatively, you could just spray with nonstick cooking spray. Spread sliced onion and chicken on the baking sheet. Season with oregano, dill, garlic powder, pepper, and salt. Drizzle with lemon juice and olive oil, then toss everything together with your hands. This could all be done in a bowl if you prefer… but I prefer fewer dishes! Spread in an even layer.

Bake for 20-25 minutes or until chicken is fully cooked.

While chicken is cooking, prepare lemon yogurt sauce by whisking together greek yogurt with lemon juice. Season with pepper as desired. Chill until ready to serve.

Serve chicken in a pita with romaine lettuce, chopped tomatoes, sliced red onions, feta, lemon yogurt sauce, hummus, greek lemon rice, or any other desired toppings. Enjoy!

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Main Dishes, Recipes, Salads

Awesome Kale Salad

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness. 🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too. 🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

  • Servings: 4
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Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too 🙂

Ingredients:

  • 1 bunch kale
  • extra virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 1/2 tablespoon honey, if desired
  • 1 teaspoon whole grain dijon mustard, if desired
  • 4 medium potatoes – 1 per person
  • chili powder
  • dried oregano
  • garlic powder
  • 8 eggs – 2 per person
  • optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!

Main Dishes, Recipes, Soups

Italian Wedding Soup

Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!

Italian Wedding Soup | thepajamachef.com

I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist. 🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?

Italian Wedding Soup | thepajamachef.com

Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy! 🙂

one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes

Italian Wedding Soup

  • Servings: 10-12
  • Print

from September/October 2014 Taste of Home

Ingredients:

for meatballs

  • 2 eggs, beaten
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons milk
  • 5 cloves garlic, minced
  • freshly ground black pepper
  • zest of 1/2 a lemon
  • 1 pound ground chicken or turkey

for soup

  • 2 tablespoons olive oil
  • 4 carrots, chopped
  • 2 small or 1 large yellow onion, diced
  • 4 ribs of celery, chopped
  • 6 cloves garlic, minced
  • 3 quarts low-sodium chicken broth
  • freshly ground black pepper
  • 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
  • 2 – 10 ounce packages fresh spinach, roughly chopped
  • additional Parmesan, for serving

Directions:

In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.

Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!

 

Desserts, Other, Recipes

Lemon Meringue Pie Puppy Chow #bookclubcookbookcc

Think pie is too complicated? Well, enjoy lemon meringue pie in puppy chow form. All that lemon flavor with minimal effort. #dangerous

Lemon Meringue Pie Puppy Chow  - easier than pie, but just as delicious! #bookclubcookbookCC | thepajamachef.com

Like my #dangerous hashtag? Lately I’ve been finding all sorts of things that are #dangerous. S’mores Oreos, for one. The new coffee shop that is getting REALLY close to being completed in my library, for two. Seriously–I can see it from my office window. It’s like 30 steps away. I won’t even have to walk across campus! I see a lot of $3.80 caramel lattes in my future. [Yes, I have the price of a latte on campus memorized.] And this tasty treat, for three. Cause I love me some lemon meringue pie, but it’s kinda complicated. Crust, filling, meringue… all that jazz. And dishes, dishes, dishes! Now I can have all the taste with almost none of the work. #Dangerous, I say!

Lemon Meringue Pie Puppy Chow  - easier than pie, but just as delicious! #bookclubcookbookCC | thepajamachef.com

Lemon Meringue Pie Puppy Chow is sort of a random recipe to make at the end of August, I realize. This time of year is all about getting the last dose of summer in before pumpkin and apple season hits. But lemons are citrus fruits, and citrus fruits remind me of summer [even though they’re really a winter fruit, right?], and lemons are sunshine-y yellow and happy! Plus, puppy chow is a no-bake treat… the perfect sweet that doesn’t heat up your kitchen. Score! So this puppy chow totally makes sense. And is delicious. Did I say that yet? It’s sweet and tangy and sugary… an always addictive snack mix. This version has white chocolate in it too. Mmmm!

Lemon Meringue Pie Puppy Chow  - easier than pie, but just as delicious! #bookclubcookbookCC | thepajamachef.com

But I must admit that I have a secondary motive [besides summery no-bake deliciousness] for making this treat. Lemon Meringue Pie was also the recipe of choice for this month’s edition of #bookclubcookbookCC, a cooking project I am part of this year. See here for more details! Andrea at Adventures in All Things Food hosted. She invited us to read A Walk in the Woods by Bill Bryson and make a Very Yellow Lemon Meringue Pie with her. I didn’t make a pie… and I didn’t get to reading the book [though I did check it out from the library, so maybe I will soon]. But I hope Andrea, the rest of the cooking group, and all of YOU lovely readers enjoy this lemony puppy chow. Who doesn’t like puppy chow? And this fun lemon twist will make anyone smile! Enjoy, and be sure to scroll down to enter the giveaway to win a copy of The Book Club Cookbook for yourself! 🙂

Lemon Meringue Pie Puppy Chow  - easier than pie, but just as delicious! #bookclubcookbookCC | thepajamachef.com

one year ago: Minty Turkey Meatballs with Quinoa
two years ago: Roasted Peach Muffins with Cinnamon Streusel
three years ago: Brown Rice, Feta, and Tomato Salad
four years ago: Whole Wheat Zucchini Banana Chocolate Chip Muffins
five years ago: Peanut Butter Fingers

Lemon Meringue Pie Puppy Chow

  • Servings: makes 11 cups
  • Print

adapted from Living Locurto

Ingredients:

  • 9 cups Chex cereal
  • 11.5 ounce bag white chocolate chips
  • 1/4 cup butter or oil
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2+ cups powdered sugar
  • 2 cups Golden Grahams cereal or equivalent broken graham crackers

Directions:

Place Chex cereal in a large bowl. Combine white chocolate and butter/oil in a medium bowl and microwave on 50% power in 30 second increments until chocolate melts. Stir well between each round in the microwave.

When chocolate is melted, add lemon zest then slowly pour in lemon juice, gently stirring to combine. If juice is too cold then the chocolate can start to seize up, so be careful. When combined, pour over Chex and fold together.

Transfer mixture to a gallon size ziptop bag, then add 1 cup powdered sugar. Seal and shake to combine. Add an additional cup powdered sugar and repeat. If you want more powdered sugar in the mix or you want to fully coat the cereal, you may need to add more–another cup or so. Spread mixture on a large baking sheet or a piece of wax paper to allow chocolate to harden. When chocolate has set, mix in Golden Grahams/graham cracker pieces.

Enjoy!

Note: Unlike regular puppy chow, this is best the day it is made… so it may not be a great recipe for making ahead. It’s definitely still edible [and enjoyable] for 4-5 days but because of the fresh lemon zest and juice you’ll want to eat it quickly.

Giveaway
Andrea at Adventures in all Things Food, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from August 1st till August 31st at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
Enter the giveaway at the link below!
a Rafflecopter giveaway

*Disclosure: Andrea received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Main Dishes, Recipes, Salads, Sides, Vegetables

SRC: Green Goddess Dressing

A creamy, tangy dressing filled with lots of fresh herbs and onions… green goddess dressing is divine! 

Hello, friends! What a week! We just moved and are getting settled in our new home. But I couldn’t miss out on the Secret Recipe Club this month so I made my recipe wayyy in advance. So unlike me. 🙂 This month I was given Jenna’s blog, The Painted Apron. Jenna is a lovely woman who gets to divide her time between Birmingham and Orange Beach, Alabama. She loves her family [just browse her blog for adorable grandkid photos! Awww.], football, and hospitality. My husband was very sad to learn that she’s an Alabama fan and wants to say GO BUCKS! OH! He’s a major Ohio State fan and is still basking in the glow of Big Ten > SEC victory in the National Championship last January.

Green Goddess Dressing | thepajamachef.com #src #salad

All that aside, it was so fun to check out Jenna’s blog this month. Some of the recipes that caught my eye included: Creamy Corn Dip, Cranberry Salsa [must make at Christmas!], Cinnamon Roll & Sausage Breakfast Pudding [this would be an awesome dish to make while on vacation… we always stay in condos so low-prep recipes are great!], Apple Pear and Walnut Gorgonzola Galette, and Savory Apple Pie Quesadilla. I must have been in a fall mood when I browsed her blog, but I eventually settled on this great salad dressing. I know I’ll be able to enjoy it all summer long!

Green Goddess Dressing | thepajamachef.com #src #salad

I’ve heard of Green Goddess Dressing before, but don’t really think I’ve ever had it before. Apparently it was concocted in the 1920s in San Francisco as part of a movie celebration. Fun! Truly, it reminds me of a more sophisticated version of ranch dressing. Creamy, herby, and tangy, this dressing is a fun creamy topping for salad. Traditionally, this dressing is made with sour cream and mayonnaise, but this time I used greek yogurt instead of sour cream because I had it on hand. We have enjoyed this dressing for the past two weeks on any and every salad we can find… but the first time, it was fabulous on a salad made up of red leaf lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs. No matter how you serve it, I’m sure you’ll enjoy it as much as we did! Thanks, Jenna, for a great recipe. 🙂

one year ago: Tropical Cake Mix Cookies
two years ago: Sweet Potato and Kale Egg Bake
three years ago: Reese’s Blondie Pie
four years ago: Sweet Potato Waffles

Green Goddess Dressing

  • Servings: 1.5 cups
  • Print

from The Painted Apron

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup chopped basil [or basil paste from Gourmet Garden]
  • 1/4 cup chopped parsley [or parsley paste from Gourmet Garden]
  • 1 tablespoon anchovy paste
  • 4 tablespoons lemon juice [from about 2 lemons]
  • 1 clove garlic, minced
  • crudites or salad, for serving

Directions:

Combine all ingredients in a jar or small bowl, then process with an immersion blender until smooth. Serve as a dressing or dip. I enjoyed my dressing with this Asparagus and Chickpea Salad from A Nutritionist Eats [ingredients: red or butter lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs].

Dressing keeps well in the fridge for about a week. Enjoy!


Check out all the other delicious recipes made by my friends in the Secret Recipe Club this month!