Grilled Chicken Shawarma With Tzatziki Sauce

Grilled Chicken Shawarma With Tzatziki Sauce
Marinade
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin 
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric

1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
2. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Tzatziki

• 1 cucumber (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
• 1¼ cups plain  yogurt
• 2 tsp white wine vinegar 
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• ½ garlic clove, minced
• 2 tsp dill
• ½ tsp salt
• Black pepper
• 
  

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

Pork Chops with Balsamic Vinegar and Mushrooms

2 bone in pork chops

1/4 tsp salt

1/8 tsp black pepper

1 tbsp olive oil

1 tbsp butter

2 cups sliced mushrooms

1 tbsp finely chopped shallot, or 1/4 finely diced onion

1/4 cup balsamic vinegar

2 tbsp soy sauce

1/2 cup plus 2 tsp beef broth

3/4 tsp cornstarch

Heat a large frying pan over medium high heat with about a tbsp of oil until nice and hot. Put the chops in the pan and cook about 6 minutes per side. This should make them about medium-rare. Remove the chops from the pan, place on a platter and cover with aluminum foil. Sitting on the platter they will cook to medium.

While the chops are resting, add butter to the frying pan along with mushrooms and shallots (or onion) and saute until the mushrooms are browned and tender, about 4 minutes. Once they are done cooking, add them to the platter with the chops.

Add the vinegar and soy sauce to the pan, making sure to scrape up the delicious browned bits on the bottom. Let cook about 2 minutes and then add broth and let simmer. While the sauce is simmering, add remaining 2 tsp of broth to a cup with the cornstarch. Stir them together and add to the pan and stir well. As it starts to simmer it will thicken up the sauce. Take the entire plate of chops and mushrooms and return them to the pan along with any meat juices that have accumulated. Turn the chops over in the sauce letting them get covered and delicious. Serve the chops with the sauce and mushrooms smothered over top.

Scalloped Potatoes

I tried this, used my new expensive stainless steel 5x6 1/2 pan!! 50 cents at the thrift shop!! Scalloped Potatoes 2 medium potatoes sliced thin 2 TBS butter 1 heaping TBS flour 1 cup milk 1 cup of cheddar cheese Salt Pepper Garlic powder Onion powder Melt the butter over medium heat. Add the flour, stir good. Add the milk, stir till no lumps. Add the cheese and spices. Stir till cheese is melted. Grease a small pan. Layer potatoes in the bottom . Add half of cheese mixture and repeat. Bake at 350 for about 40 minutes. Serves 2