Quite Possibly the Best I've Tasted

Now I really enjoy cooking and am always on the lookout for a great recipe. Most recipes I try are pretty good, but a few stand out as ones our family has/will adopt as favorites. Here are a few I reccommend (click on the title if you want the source):

Chicken Gyros with Tzatziki Sauce
For the tzatziki sauce:
8 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 cucumber, peeled and seeded (either chopped or blended depending on preference)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil

2 heaping tablespoons plain yogurt (optional)
1 tablespoon dried oregano
Salt and pepper
2-3 boneless, skinless chicken breasts

Let the chicken marinate for a few hours and then cook it as desired (grill, skillet, broiler, etc.) We've also made this same recipe with steaks instead and they were even better. If you want to make your own recipes here is a reasonable recipe.

Homeade Tomato Basil Soup
1 Tbs. extra virgin olive oil
1/2 large medium diced yellow onion
2 cloves chopped garlic
2 lbs. of diced or whole tomatoes (Can also use Italian blend) (I used one of each.)
1/2 small can tomato paste

1 cups water or chicken stock
1 cup whipping cream
1 T dried basil
Kosher salt and fresh ground pepper

• Sauté onion in olive oil on high heat until translucent (about five minutes).
• Add garlic and tomatoes with juice.
• Add tomato paste.
• Add water and bring to a boil, reduce heat to a simmer for 10 minutes.
• At this point it should be chunky and starting to thicken up.
• Remove from heat and puree in blender in half batches.
• You can also use a stick blender and puree the whole batch.
• Return to a low heat and add cream and fresh basil.
• Bring back to a boil for three minutes.
• Add seasoning to taste. Serve.

Crusted French Dip with Pear and Spinach Salad

This whole meal is really fast, really easy and really delicious! What a great combination!

For the French Dip you'll need (makes approx 4):
4 Sandwich rolls (use "artisan" breads you'll find in the bakery section)
1/2 lb. Roast beef sliced
1/2 lb. (2 slices per sandwich) Swiss or provolone cheese
1 package Knorr au jus mix
Start by gathering your sandwich fixings. Turn on the broiler in your oven. Move your cooking rack to the lowest rung (you can leave it higher, but you'll have to watch your bread constantly - it's a hassle). Slice your sandwich rolls lengthwise into halves. Spread the rolls onto a baking sheet, place them into the oven under the broiler. Check on them every 2-3 minutes as you prepare the rest of the meal. The rolls are done when they're lightly brown and crusty.
Prepare your Knorr au jus (pronounce "aah gew") as directed (nothing special - about 5 minutes). After the au jus is ready, add your roast beef slices and stir gently. You're just trying to get the au jus flavor and the roast beef to mesh.
When your rolls are brown, remove them from the oven. Onto one half of the roll, add 2-3 slices of roast beef. Use tongs to remove the roast beef from the au jus - it should be dripping, but not severely wet. Add 1-2 slices of cheese. Move the baking sheet with the sandwich halves back to the oven. You're going to broil your sandwich again until the cheese is slightly brown (about 1-2 minutes).
After your cheese is browned, remove the baking sheet from the oven. Close the empty halve of the roll over the other, plate and serve next to a small bowl of au jus and salad.

For the salad (4 servings) you'll need:
1 bag of spinch salad mix (or other mix)
1 small pear, apple or other fruit
3 tbs. sunflower kernels
1/4 c. feta cheese
1/2 c. Brianna's Poppy Seed Salad Dressing (or your favorite fancy dressing or vinaigrette)
Slice your fruit into small wedges or cubes (about 1/2 inch by 1/2 inch).

Combine salad mix, sunflower kernels, and fruit in a large bowl. Add 1/4 c. crumbled feta cheese, mix evenly. Drizzle on the salad dressing, and mix generously to coat.

Better than Cafe Rio Tomatillo Dressing It's super fattening, of course, but amazingly great! She has a great tutorial and it's not too tricky, so just click to link over to her directions.

Hope you enjoy these recipes as much as we have!