Greek Night (Pork Souvlaki)

My family loves food, actually as I write this new blog we are all sitting in the family room watching Iron Chef.  Earlier this week we were in the mood for Greek so in my first attempt to cook Greek (when I'm not) I created a new favorite that is now going in to the family recipe box and has grabbed the title of Greek Night.  Hope you enjoy it and OPA!

Ingredients

Pork (cut into chunks, dont make them small)
1/2 cup Olive Oil
2 Garlic Cloves (minced)
1 Lemon Juice
Lemon Zest
Oregano (minced)
Red Onion (minced)
2 tbsp Red Wine Vinegar
Salt
Black Pepper

In a large Ziplock bag add your pork (you can also use chicken) add olive oil, garlic, lemon juice from one whole lemon, oregano, red onion, red wine vinegar, salt and pepper to taste.

Shake the bag and place in the fridge for at least two hours or better overnight. Remove from bag and strick pork on a skewer for grilling. Grill on the bbq until pork is cooked through and remove from skewer.  (Try not to over cook or pork will be dry)

Prepare Tetziki

1 cup plain yogurt
3 Garlic Cloves (grated)
Cucumber peeled and grated ( I used a little more then a quarter of a whole cucumber and I didnt use the core with the seeds)
1 tbsp sour cream (optional)
2 tbsp lemon juice
2 tbsp olive oil
Black pepper to taste

just mix it all together and refridgerate for at least two hours.

Prepare the Pita

Look for Greek Pita (its softer and more doughy)
brush both sides with olive oil and place on a hot skillet, toast both sides
Do this just as the pork has finished grilling then place on the plate and top with pork and tetziki

We had our souvlaki with lemon infused rice and greek salad. So so good!

Bugga's Banana Oatmeal Cookie

 

I created this recipe one sunday night when we all felt like something sweet and cakey to enjoy wih a tall glass of milk. We wanted the comfort and taste of our morning oatmeal which is where adding syrup comes into play and I wanted bananna which is where that came in. They turned out awesome, and substituting half the butter with a bannana also made it healthier.

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups brown sugar
• 1/4 cup of maple syrup
• 1 egg
• 1 ripe bannana
• 2 1/2 cups rolled oats

Directions

1. Preheat overn to 350 degrees.
2. mix all dry ingredients in one bowl
3. Mix all wet indgredients in a second bowl (not including the syrup and the bannana.
4. Mix dry and wet and knead dough, then add the syrup
5. Mash bannana in a separate bowl then add to the mix.
6. Scoop onto pan of wax paper, and bake for approximately 20 mins or until golden around the edges. The middle of the cookie should still be soft to the touch.
7. Remove from oven, remove from tray and place on cooling rack.
8. Enjoy your cakey and yummy oatmeal cookie.

Grilled Veggie on Rosemary Focaccia with Lemon Dill Mayo

I started making this when I was pregnant with my first daughter over eight years ago, it was a healthy and filling lunch or dinner and it tasted AMAZING. The portobello mushroom will make you think you are having a meat filled sandwich. Did I mention its AMAZING! Hope you like it.

Ingredients (makes 4 full sandwiches)

1 Egg plant
1 Zuchinni
3 Portobello Mushrooms
2 Sweet Red Peppers (preferrably roast the red pepper or you can grill with the other veggies)
Olive Oil
Salt
Black Pepper
2 Garlic cloves
Butter
4 Focaccia Buns
Mayo Dill (fresh)
1 Lemon

Slice all vegetables into big pieces and place in a ziplock bag, season to taste with salt, black pepper and add olive oil.  Toss Vegetables in bag and let sit for 15 mins.  Grill vegetables preferrably on open flame.

Prepare Bread:
Slice the bread in half and butter , place face down in a hot skillet to toast the inside side of the bread (like you would with grilled cheese) Once toasted take one of the garlic cloves (skin removed) and rub it over the toasted side of the bread. Set aside.

Prepare Mayo:
This is best prepared with a handheld blender, add two tablespoons of Mayo, the lemon juice of half a lemon, dill and the remaining peeled garlic clove add black pepper to taste :)  Blend to create a smooth sauce. Set aside.

Building Your Sandwich:

Once the veggies are grilled, the bread is ready and the mayo is blended, its time to build your sandwich.  Add veggies and drizzle with mayo.  You can add lettuce or spinach and if you really want to get crazy, you can melt mozzarella cheese on the bread.  Either with or without, you are going to love how this tastes.