Falafel Meatballs with Easy Tzatziki Sauce

 

Meatballs:

• 1 (15-ounce) can chickpeas, rinsed and drained
• ¼ cup chopped fresh parsley
• 1 large egg
• 1 tablespoon dried oregano
• 3 cloves fresh garlic
• 1 teaspoon coarse, kosher salt
• ¼ teaspoon black pepper
• 1 ½ pounds lean ground beef
• ¼ cup minced onion
• ¼ cup milk
• ¼ cup panko or regular bread crumbs
• Squeeze of fresh lemon juice

Tzatziki Sauce:

• 1 cup plain yogurt
• ½ cup grated cucumber, seedless variety
• ½ cup crumbled feta cheese
• 1 clove garlic, finely minced or pressed through a garlic press
• 2 teaspoons fresh lemon juice
• ¼ teaspoon coarse, kosher salt
• Pinch of black pepper
• Drizzle of olive oil

For the Wraps:

• Boston or Bibb lettuce leaves
• Diced tomatoes
• Naan or flatbread

Instructions 

• Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and lightly grease with cooking spray.
• For the meatballs, combine the chickpeas, parsley, egg, oregano, garlic, salt, and pepper in a blender or food processor and puree. Scrape the mixture into a medium bowl. Add the ground beef or turkey, grated onion, milk, panko or bread crumbs and lemon juice. Mix until combined.
• Shape the mixture into about 16-18 meatballs (a little smaller than golf ball size). Place the meatballs on the prepared baking sheet about 1/2-inch apart. Bake for 15-20 minutes until cooked through.
• For the tzatziki sauce, in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.
• To serve, place 2-3 meatballs on a lettuce leaf, dollop with tzatziki and top with chopped tomatoes. The lettuce wrap can also be served inside naan bread (or serve the naan on the side), if desired.

(Source: https://www.melskitchencafe.com/falafel-meatball-wrap/)

BBQ Chicken Burgers

 

• 1 pound ground chicken breast
• 1/4 cup finely grated sharp cheddar cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup BBQ sauce – use homemade or your favorite!
• 4 whole wheat buns
• 1 onion, sliced
• 1 tablespoon olive oil
• BBQ sauce for topping
• gouda cheese for topping

• In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. 
• Preheat the grill or a skillet and cook the burgers until fully cooked through. I used a skillet and cooked mine about 8 minutes per side – they were juicy and not dried out, but cooked thoroughly.
• While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.
• When burgers are ready, top with gouda, onions, BBQ sauce and fresh romaine. I also toast the buns!

(Source: https://www.howsweeteats.com/2011/04/bbq-chicken-burgers/)

French Dip Sandwiches (Instant Pot)

3 lb. chuck roast
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese

Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.

Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.

Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.

Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.

Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.

(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)

Steak Gryros w/Tzatziki Cucumber Sauce

Ingredients
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce

Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste

Instructions

Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.

Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.

Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.

Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)

Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.

(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)

Crockpot Italian Beef Sandwiches

Ingredients

4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.

Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.

Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.

(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)

Slow Cooker Chicken Philly Sandwiches

I basically love my crockpot. And when it gets SO hot here in Austin, it allows me to make dinner without having to slave over a hot stove, or turn on the oven. It's basically one of the best inventions ever. And I've also always loved hot chicken sandwiches. Or any shredded meat on a bun, really.

1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup low-sodium chicken broth
Sliced provolone
hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

(Source: Mel's Kitchen Cafe: http://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

Cilantro Chicken Burgers

1 pound ground chicken
1/2 cup chopped fresh cilantro
1 Tbls soy sauce
1 Tbls garlic powder
1 tsp lime juice (optional)
1 tsp ground ginger
1 Tbls ground black pepper
cooking spray
hamburger buns
1 avocado - peeled, pitted, and sliced (optional)
1/4 cup ranch dressing, or to taste (optional)

Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
Form the mixture into 4 patties.

Prepare a skillet with cooking spray and place over medium heat.

Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.

(Source: AllRecipes: http://allrecipes.com/recipe/cilantro-chicken-burgers-with-avocado/)

Caesar Chicken Wraps

I just made these for dinner, and they were d.e.l.i.c.i.o.u.s. No leftovers to be found.

1/2 c. creamy Caesar dressing (lite works fine)
1/2 c. parmesan cheese
1 tsp lemon juice
1 clove garlic
1/4 tsp pepper
4 oz cream cheese, softened
3 c. Romaine lettuce, chopped
1/2 c. red peppers, sliced
one small can of sliced olives
5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)
2 chicken breasts, cooked and sliced

** We added avacado, and it was delicious. It would also probably great with tomatoes.

Combine Caesar dressing, parmesan cheese, lemon juice, garlic and pepper. In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well. In a large bowl, combine lettuce, red pepper and olives. Add remaining salad dressing to lettuce and toss to coat. Spread a layer of cream cheese mixture on each warm tortilla. Top with chicken and lettuce mix. Wrap and eat.

(Source: www.thesisterscafe.com)

Smoked Turkey Brie and Apple Panini

I was a little skeptical of putting an apple on a sandwich, but it was REALLY good! Don't be scared.

Artisan, sourdough or french bread, cut into desired slices
Shaved or sliced smoked turkey
4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
1 apple, cored and cut into thin slices (I used a Gala apple)
1/2 red onion, thinly sliced into half moons

In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.

Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press. Grill 2-3 minutes on each side until golden brown and heated through.

(Source: www.melskitchencafe.com)