Lunch Toppers

When it comes to cooking, it’s easy to fall into a pattern. For me, I like to try and make something new almost every night for dinner. But when it comes to lunch, I tend to stick to what I know and repeat a lot. What I have for lunch seems to go through a cycle, depending on what I’m feeling. One week it may be frozen meals, another week it may be sandwiches, and sometimes its specific snacks or ingredients.

I’ve been adding cucumbers and tomatoes to my lunches almost everyday the past two weeks thanks to my CSA box, putting them in sandwiches, wraps, and salads. My favorite, though, has to be in sandwich form with some hummus and alfalfa sprouts. It’s simple, easy, and really delicious. The cucumbers add a nice crunch, while the tomatoes add some sweetness.

I think it’s important to eat what you enjoy at lunch – it’s a break in the workday, and who wants to eat something they’re less than enthusiastic about? There are plenty of afternoons I head to the kitchen ready for lunch, and am less than excited about what awaits in the fridge. My personal favorites are a well dressed sandwich or salad, or leftovers. Since I save most of my eating out for dinner on the weekends, I only have myself to blame when I’m less than excited about what I have each day. I can’t wait to see what my next lunch obsession is… I’m seeing veggie burgers in my future.

Do you have any lunch time staples? 
Any suggestions of things I should definitely try? 

It’s all Greek to me!

A few years ago, my sister took a trip to Greece. She was obsessed with the food, and my parents, as culinary and taste adventurists, were overjoyed at her expanded palate (more so than what was done by the palate expander she had in Middle School for a few years). Though we often enjoyed grape leaves (dolmas), hummus, pita, tabouleh and baba ghanouj, they were seldom.

I’m not sure if I’ve mentioned it, but on top of being willing to try anything and loving almost all food (except couscous and ginger), my dad is a great cook. So, he came up with a “Greek Chicken” recipe, that’s very similar to what you would find in a gyro or on a kabob. It’s seriously delicious, and can go with so much – in a pita, atop a salad, with some seasoned rice… the possibilities are endless! So, I figured I’d share the amazing recipe, one because I’m a big fan of my dad and want everyone else to be too, and also because later this week I’ll be posting about the amazing quiche I made with the left-over chicken!

So next time you’re in the mood for a little Mediterranean flare but don’t have the bucks to hop on a plane, grab some Greek eats instead! And just to note, the recipe is very general, so it all depends on how many people you’re planning to feed, etc.

The Irishman’s Greek Chicken

Equal parts olive oil and lemon juice.
Equal amounts (or so) of granulated garlic and dry dill
Dry mustard (say about half of the amount used of the garlic and dill)
Green peppers (optional)
Sea salt to taste
Thinly sliced chicken breasts

Optional Ingredients:
Greek yogurt or Tzatziki sauce
Pita bread
Cucumber and/or Tomato
Shredded lettuce

1. Mix up the ingredients in a large enough container to hold chicken cutlets – taste and adjust if needed
2. Place thin chicken cutlets into container with tight cover – shake up the contents.
3. Let chicken marinate for at least a couple of hours in refrigerator.
4. Lightly oil skillet and start frying up the cutlets, with marinade.
5. Let chicken cool – slice/cut it up. (or you can slice up/cut up chicken before marinating and cooking. Either way is fine).
6. Cook peppers (and any other vegetables you may want to use) in marinade sauce. 7. Add cooked chicken back in with peppers at the end. Taste and adjust seasoning if needed.
8. Serve with/in (heated) pita, and with Greek yogurt or Tzatziki, feta, shredded lettuce and/or sliced tomato/cucumber.