Chocolate Peppermint Cupcakes

The Chocolate Peppermint Cupcakes were a HIT!  

This is a quick and easy recipe you must try.

Ingredients:

Cake:

1 box Chocolate Devils Food Cake Mix

1 pkg York Peppermint Patties

Peppermint Butter cream Icing: 

2 sticks butter

Powdered Sugar

Peppermint Extract

Milk

Directions:

Make cake mix according to instructions on the box.  Fill cupcake liners about half full and then top with a York Peppermint Patty.  Now add remainder of batter on top of the Peppermint Patties. 

Bake according to cake mix instructions.  Remove from oven and let cook completely.

To make butter cream frosting combine softened butter and powdered sugar.  I start with one small box and then blend with hand mixer until it reaches desired consistency.  You can add a little milk to thin the icing if necessary or a little more powdered sugar to thicken it up more.  When you have the icing the way you want add a few drops of Peppermint extract.  Mix icing and taste, adding more extract if you want.  The icing should be minty but not overpowering.  Put icing in a large plastic zip-lock bag and cut off one corner.  Now you can easily pipe the icing onto your cooled cupcakes.  Garnish with crushed peppermint candy or maybe Andes Mints.  I also think I small candy cake placed in the top would be cute.  Make these soon - your holiday guests will surely be amazed and of course the kids (and spouse) will too!

Decorating for Christmas

This year for Christmas we decided to do clear lights on our tree - I love the way it looks, the photo from my phone does not do it justice.

I saw something similar to this for decorating a mantle on Pinterest so I decided to give it a try. I really LOVE the way it turned out...the red glitter ornaments and the apple green ornaments look great.

Lastly I wanted to share with you something I have done two years in a row now...an ADVENT Calendar.  I used metal tins and got magnets to put them on this black board I found at Michaels.  It is by far one of my daughter's favorite things about Christmas.  Inside each tin is a little Christmas themed gift or a paper for a special thing we will do that day.  These have included things such as Christmas earrings to a piece of paper saying we were going to make and decorate Christmas cookies.  A few of the best events from last year's Advent Calendar was watching A Christmas Story while eating popcorn and Christmas M&M's with the family and going to look at Christmas lights around town with a run to Starbucks.  Consider doing something like this for your children and making Christmas last the whole season.

 

I hope all of you are enjoying your Christmas season so far! 

Cinnamon Roll Pull Apart Bread

Once again I found another GREAT recipe on Pinterest!
This one is from the blog: Plain Chicken.

It got RAVE reviews from all the family! And better yet it was EASY! Really EASY! 

Ingredients:
1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1/2 cup sugar
1 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Directions: 
Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts.

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.

We had some company Saturday morning when I made this and put it on the coffee table to eat he said, "that looks like a blooming onion!"  That is certainly what it will remind you of...fun to eat too...The only problem is it's so easy to keep plucking off little, yummy bites of the bread!  Try this and you will not be disappointed!

Spiced Pork Chops with Apple Chutney

This recipe is FANTASTIC...I mean really, really GOOD!  The flavors just say Fall and of course the apples and cranberries go so good with the pork.  Try it!

Ingredients:

Chutney:

• 1 tablespoon butter 
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples - I like Granny Smith)
• 1/4 cup dried cranberries 
• 3 tablespoons brown sugar 
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt 
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground allspice  

Pork:

• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper 
• 4 (4-ounce) boneless center-cut pork loin chops
• Cooking spray $\

Directions:

• To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
• 2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

This is restaurant quality...I mean NICE restaurant quality!  Hope you like it! 

Serving at the Ronald McDonald House

The Ronald McDonald House is dear to my heart.  They provide a 'home away from home' for families who have children that are either in the hospital or visiting the hospital for an appointment.  They provide all this for a nominal fee (just a few dollars) to the families.  You have no idea how comforting it is for families who have sick children to know they can depend on the comfort and security of a Ronald McDonald House.  Our family has stayed at the Ronald McDonald House in Montreal, Quebec - Canada and at the Ronald McDonald House at Loyola in Chicago, Illinois.  We have spent only dollars to stay at these wonderful houses and better yet most of the time we have been there meals have been provided to our families (and other families staying there) by volunteers!  So it just made sense when I was looking for a volunteer opportunity for Emma and her friends I chose our local Ronald McDonald House that serves Central Kentucky.  We planned a menu and asked some friends to come with us...we had a great time and I hope the guests there had a good meal too!

Our menu included:  

Chicken Pot Pie
Fabulous Green Beans tossed with Italian breadcrumbs
Rolls
Mini Pumpkin Pies
Mini Derby Pies
Lemonade

Here are some photos (none of which include my daughter because she didn't want her photo taken - ah...teenagers!)

 

I want to thank our wonderful friends for coming out to help us do such a nice thing.

Please consider serving at your local Ronald McDonald House - you never know when someone you love may need this wonderful charity too!

Baked Egg Rolls

I was in the mood to make Asian food one night recently.  I have made egg rolls before and this recipe is especially YUMMY! I found it on this blog called For the Love of Cooking.  You should try these but allow yourself a little bit of time...there's some prep work involved - but they are perfect to make on the weekend and the recipe makes quite a few so they are great for a dinner party or leftovers!

Ingredients:

• 1/2 pound ground turkey cooked 
• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 - 18 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping) 

Directions: 

Cook the ground turkey over medium heat until cooked thoroughly and chopped fine; remove from pan.  Now heat the olive oil in a large pan over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Now place about 2 tablespoons of the cooled mixture on the center of the egg roll wrapper. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

These are really wonderful and you can omit the turkey to make them vegetarian or get creative and add other ingredients...possibilities are endless with this recipe! 

Chicken Tamale Casserole

This recipe I have been making for a few years now and it is a family favorite.  Better yet, it's really easy and inexpensive too.  I found this recipe on Cooking Light's website - which is one of my favorite places to visit for new meal ideas.  

Ingredients:

• 2 cups (8 ounces) shredded Mexican blend cheese or cheddar. - divided
• 1/3 cup fat-free milk 
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray 
• 1 (10-ounce) can red enchilada sauce 
• 2 cups shredded cooked chicken breast 
• Sour Cream for serving. 

Preheat oven to 400 degrees.  Combine corn bread mix, milk, 1/2 cup cheese, egg, cream corn, chilies, cumin and red pepper until well combined.  Pour into 9x13 pan that has been sprayed with cooking spray and bake until set, about 15 minutes.  

Remove cornbread from oven and poke holes all over using a fork.  Now open the can of enchilada sauce and pour all over the cornbread. 

Now spread your cooked, shredded chicken on top.  Then layer with remaining cheese and bake for another 15 minutes or until cheese melts. 

 Here is the finished product - SO EASY!

Serve with sour cream on the side - DELICIOUS!

Lemon Garlic Chicken Breasts

I LOVE Barefoot Contessa - I think she is the best chef that I have ever seen on Food Network...or at least she's my favorite - I have made a lot of her dishes and they are all superb!  This week bone in, skin on chicken breasts were on sale at Kroger - originally I planned on grilling them (which is always good) but decided to make this recipe instead since I had all the ingredients on hand.

Ingredients:
1/4 cup extra virgin olive oil
9 cloves minced garlic
1/3 cup white wine
1 T grated lemon zest
2 T fresh lemon juice
1 1/2 t. dried oregano
1 t. fresh minced thyme
salt and pepper
4-6 bone in chicken breast with skin
1 lemon

Directions:
Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

I decided to serve this chicken with my favorite green vegetable:  Roasted Asparagus

This is a great Sunday dinner!

Copyright, 2010 Barefoot Contessa, How Easy is That?

Apple Fritter Muffins

Today I noticed I had some gala apples that were getting a bit soft...instead of throwing them away I started searching for a recipe.  I found this recipe for Apple Fritter Muffins when looking around on Pinterest.  They turned out quite well.

Ingredients:
For the Apples:
2 large apples, 1/4 inch dice (I used 4 small gala apples)
3 tbsp butter
1/3 cup granulated sugar

2 tsp cinnamon

2 tbsp water

1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour

1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

Directions: 

1. Preheat oven to 400 degrees F. 
2. Line 14 muffin cups with muffin liners  and lightly spray the liners with cooking spray.
3. In a saucepan add apple ingredients except flour and cook over medium heat until apples are tender, about 8-10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt.
5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
6. Stir the flour into the applesauce mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined.
7. Spoon batter into cups, filling the cups almost full. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. 

ENJOY!

Homemade Meatballs stuffed with Fresh Mozzarella

I enjoy looking online, specifically on other blogs, for meal inspiration.  I recently found a recipe for Homemade Meatballs stuffed with fresh mozzarella on the Picky Palate .  It was fabulous and everyone really enjoyed them.  Here's the recipe:

Ingredients:

2 tablespoons extra virgin olive oil
2 pound lean ground beef
1 large eggs
1 medium chopped onion
1 cup Panko bread crumbs
1/2 -3/4 cup fresh grated Parmesan cheese
1/4 cup milk
2 tablespoons minced garlic
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 container of mini Mozzarella balls (bite size)

Directions:

Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray.

Combine beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl and mix until combined.

Take 1/4 cup meat mixture and form into a ball and make an indention in the middle where the 

cheese ball will go.

Place a little cheese ball in the center.

Now mold the meat around the little ball of cheese and place in the baking dish.

Bake about 35 minutes, pour off excess beef juices as necessary until the meatballs are done.

Serve anyway you enjoy meatballs...we had Spaghetti and Meatballs - it was GREAT!

Fresh Paint for the Lloyd home

I know I have been posting a lot of recipes lately - that's because I have been busy painting!  We have lived in our house four years and it's long overdue a fresh coat of good, quality paint.  Thanks to a great sale last month at Sherwin Williams we purchased enough paint to do our kitchen and our family room / front hall.  Here are the colors we are painting.

Independent Gold for the Kitchen

Outerbanks for the Family Room and front hall.  

Of course the colors look a bit different on our walls than on this blog.  I like them...A LOT!

Pumpkin Granola

Today I was inspired to whip up a batch of PUMPKIN GRANOLA.

I am really impressed with how it turned out since it's my first attempt at ever making homemade granola.

Ingredients:
6 cups of whole rolled oats (not instant)
1/2 cup sweetened coconut
1/2 cup slivered almonds
2 T brown sugar
2 teaspoons pumpkin pie spice
2/3 cup honey
1/4 cup canola oil
3/4 cup pumpkin puree (canned not pumpkin pie filling)
2 T. water
1/2 cup golden raisins
1/2 cup dried cranberries

Directions:

Preheat oven to 300 degrees.

Combine oats, coconut, almonds and pumpkin pie spice in a large bowl - toss well.

Combine honey, canola oil, pumpkin and water then add to dry ingredients and toss well - mixture will be moist.

Place oats on a large baking sheet, bake in oven for 20 minutes - remove and gently toss and bake another 20 minutes.  Remove from oven, toss and bake for another 20 minutes or until brown and crisp.  Mixture will still be a little soft but will crisp up more as it cools off.  

Remove from oven and stir in cranberries and raisins.  Let cool completely and then store in sealed container or plastic bag.  Use within two weeks to enjoy best flavor.  

This is really a taste of AUTUMN!

Chicken Tortilla Soup - Slow Cooker

This is a great recipe that I've made twice now after finding it on the Larson Lingo blog.  It's WONDERFUL and now a regular at our dinner table.

Ingredients:
2 pounds chicken breast, cooked and diced
1 medium onion chopped
2 cloves chopped garlic
1 can red Enchilada Sauce
1- 4oz can chopped green chiles - mild
1- 28 oz can chopped tomatoes
1- 32 oz container chicken broth
1- 10 oz package frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper
Avocado, shredded cheddar, sour cream and tortilla chips for garnish

Directions:

Cook chicken breasts and dice - set aside or store in refrigerator until ready to use.

Add onion, garlic, tomatoes in juice, enchilada sauce, green chiles, corn, chicken broth and spices in slow cooker.  Let simmer on low for 3-4 hours then add chicken about 15 minutes before serving. This keeps chicken from shredding while in crock pot (unless of course you like it that way.)

Ladle soup into bowls to serve and garnish with diced avocado, shredded cheddar cheese, sour cream and tortilla chips. Serves 6.  ENJOY!

Pizza Rolls

This dish is a real hit with kids and it's so easy - I have had kids tell me it's the best thing they've ever tasted.  Now, I don't know about that but I see why they like it...plus you get to dip the pizza rolls and we all love things we can dip!

Ingredients:
Frozen Bread Dough - 2 loaves (my grocery sells this in a pack of 5) - THAWED
Italian style cheese
Parmesan cheese
Pepperoni - I used turkey pepperoni
any favorite pizza toppings
1 jar of pizza sauce

Directions:

Preheat oven to 350 degrees.
On a floured surface, stretch and roll each dough to a good size rectangle, about 12"x18" - this will take some work as the dough is very stretchy and will need to be worked with - trust me it will eventually roll out.

 Now sprinkle some cheese over the entire surface and top with pepperoni or whatever pizza toppings you choose.

Now sprinkle more cheese (Italian and Parmesan) over the toppings.

Now fold each end over so when you roll it up the ends will be sealed. The roll up length wise jelly roll style.

Cut a few diagonal slits in each roll, transfer to a baking sheet - I put both rolls on the same cookie sheet.  Bake at 350 degrees for around 15-20 minutes or until bread is browned and cheese is bubbly. 

Slice pizza rolls and serve with pizza sauce on the side...YUMMY!

Spinach Tortellini Soup

This is an AMAZING recipe - we love this soup and it's amazingly easy to throw together.

Ingredients:
- 4 medium carrots - chopped
- 1 medium chopped onion
- 1 T. olive oil
- 2 cloves chopped garlic
- 1 t. Italian Seasoning
- 1 - 32 ounce carton chicken broth
- 2 packages uncooked cheese tortellini (9 oz packages)
- 2 cans of navy beans (drained and rinsed)
- 1/4 t. black pepper
- 4-5 cups fresh, clean baby spinach
- shredded or grated Parmesan Cheese for serving

Directions:  
Cook carrots, onion, Italian seasoning and garlic in olive oil in a stockpot until soft for 3-4 minutes. 
Add chicken broth and bring to a boil.  Let mixture boil for about 10-15 minutes or until carrots are soft.  Stir in beans, tortellini and pepper.  Gently boil for 7-9 more minutes until tortellini is done.  Right before serving stir in spinach and remove from heat; let it stand for 3 minutes.  Serve in bowls and garnish with Parmesan.  This is DELICIOUS!  Enjoy!

 

**On a side note here:  I personally only use whole carrots for our house - I do not like the 'baby' carrots - the taste between the two is vastly different.  I think the 'skin' you have to peel off a regular, whole carrot preserves the flavor...that's just my two cents. 

Banana Pudding Cupcakes

My little boy had been asking for cupcakes all day today.  For those of you who know him you know he can be pretty persistent about getting a C-U-P-C-A-K-E!  We were out running errands so I thought I would make him happy by picking up a cupcake at Starbucks...but much to my surprise they were out of those yummy things.  So we came home and I started looking for what I might have on hand (I refused to go to the grocery store one more time) to throw together a cupcake surprise for him.  Here's the end result - Banana Pudding Cupcakes! 

I only had half a cake mix, so this recipe will need to be doubled if you are using a whole cake mix! 

Ingredients:

Half a box of French Vanilla or Yellow cake mix
1/4 cup vegetable oil
1/4 cup sour cream
1 single serve container vanilla or banana pudding
1 egg and 1 egg white
Vanilla Wafers (9 for cupcakes and about 15 more for garnish)
1 banana sliced and tossed in a little lemon juice to keep from turning
Icing:
Whipped Topping (I used the kind in the can)
Crushed Vanilla wafers and wafers cut in half for garnish

Directions:
Mix cake mix with 1/4 cup sour cream, 1/4 cup vegetable oil, 1 egg, 1 egg white and container of vanilla pudding until well blended.  Do not follow cake mix instructions on the box.  Line muffin pan with cupcake liners and lightly spray with Pam.  (This is a nice trick to keep cake from sticking - just don't spray too much!) Put a small amount of cake batter in each cupcake liner (about a spoon full) Then add one whole vanilla wafer and top with two slices of banana.

 

Now top each with enough batter to completely cover the bananas.  As you can see I fill mine pretty full.

Bake cupcakes at 350 degrees for about 18-20 minutes or until done in the center.

Remove cupcakes from oven and let cool completely.  

Do not top with whipped cream until you are ready to serve the cupcakes and only top with the cupcakes you are going to be eating at that particular time, using the whipped cream in the can allows you to make them really pretty.  After adding the whipped cream garnish with vanilla wafer crumbs and half a vanilla wafer.  They are gorgeous and really taste like Banana Pudding!

E-N-J-O-Y!

Greek Tacos...my kind of Food

Tonight we had Greek Tacos for dinner, the recipe was found on on the website of Food Network.  Let me start off by saying I LOVE Greek food...it's simply my favorite.  The nice thing about this meal was it was easily adaptable for my 12 year old who doesn't like all the ingredients and it was diet friendly for myself - even better!

Ingredients: 

Beef or Lamb mixture:

• 1 tablespoon olive oil
• 2 pounds ground beef or lamb (I chose beef so I could purchase a leaner cut)
• Kosher salt and freshly ground black pepper
• 1/2 red onion, minced
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons dry red wine

Feta Tzatziki:

• 1 cucumber
• Salt
• 1 cup 2% Greek yogurt- I only use Fage brand
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced or pressed
• fresh ground black pepper

Cucumber Tomato Relish:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1/2 red onion, diced
• Freshly ground black pepper 
• Salt

Directions:

For the beef or lamb: In a large skillet, heat the oil over medium-high heat. Add the beef or lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meant and reserve. Lower the heat to medium and saute the onions in the juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the meat back in, stir and set aside. 

For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, and garlic. Adjust the seasoning if necessary.

For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.

For the sandwich build: Smear the tzatziki on the pitas or flatbread, then the relish and meat on top...fold and you have a GREEK TACO!  Kids seem to prefer sour cream on the flatbread and then the meat mixture with some grated cheese you might have on hand.  

We served this meal with a Greek salad on the side and I made a small Ceasar Salad for my 12 year old. 

This is a delicious meal, one that the whole family will love!