Greek Tacos

This was a good meal that my family enjoyed.  I helped make the meat for the filling.  I didn't eat any of the cucumber salsa but my parents like it.

Greek Tacos
adapted from Mel's Kitchen Cafe

Cucumber Tomato Salsa:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste

Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste

Turkey Mixture:
2 pounds ground turkey
1/2 teaspoons salt
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)

For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)

1.  At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.

2.  For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.

3.  For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.

4.  Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.

5.  Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.

Bacon Cheddar Triscuits

I made these for my family for an appetizer party we had.  I did these all by myself.  My mom helped me put them in the oven though.  They were good and easy and we liked them. 

Bacon Cheddar Triscuits
from Nabisco

1 regular box (around 8-9 oz) Triscuit Crackers

1 cup (or more) shredded Sharp Cheddar Cheese

1/2 cup Mayonnaise

1/2 cup Real Bacon Bits

 

1.  In a large bowl, combine cheese, mayonnaise and bacon bits.  Spread onto Triscuits.  You probably will not use all of the Triscuits.

 

2.  Bake at 400 F for about 5 minutes, or until cheese is melted.  

 

Roast Chicken Salad

Me and my mom made this for dinner one night.  It was very delicious!  The original recipe called for fried chicken, but we used roast chicken (from a grocery store roast chicken).  We used this homemade Buttermilk Ranch dressing, that I blogged about before. 

Roast Chicken Salad
adapted from Do It Myself Kids' Cookbook
roast chicken breast from a rotisserie chicken
1 head romaine lettuce, washed
1 cup cherry tomatoes
1/2 cup shredded Cheddar cheese
6 Tablespoons Ranch dressing

1.  On a cutting board, use a butter knife and fork to cut the chicken into bite-size pieces.  Put the chicken into a bowl. 

2.  Tear the lettuce into bite sized pieces and add to the bowl.  Cut the cherry tomatoes in half and add them too.  Then add the cheese and dressing.  Mix well using wooden spoons. 

Roast Beef Sandwiches on Mini Bagels

My whole family really liked these.  I  made these myself and let them all pick if they wanted mayo, mustard, or butter.  My little brother didn't want meat or pickles so he just had cheese and butter.  My mom wants me to make these again! 

Roast Beef Sandwiches on Mini Bagels
adapted from Do It Myself Kids' Cookbook
makes 6 sandwiches

6 slices deli roast beef
6 mini bagels, split and toasted
6 slices Muenster cheese
6 mini pickles
6 teaspoons mayo (or whatever spread you want)

1.  On a cutting board, place 1 slices of roast beef on each bagel bottom, folding to fit the bagel shape.  Top each piece of roast beef with 1 slice of Muenster cheese, folding again to fit. 

2.  On the cutting board, use a butter knife to cut the pickle in thin slices.  Place on top of cheese on each bagel.  Spread 1 teaspoon of mayo (or other spread) on each bagel top, spreading to the edges.  Place on top of bagel to form a sandwich.