Stuffed Turkey Breast

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                                                        Stuffed Turkey Breast 

A Thanksgiving tradition that is associated with eating,shopping and football, I think we all have steered away from the real meaning and the reason we celebrate this  special day. We shouldn't set aside just one day to give thanks but everyday should be a day of thanking and giving. Our thanksgiving tradition of turkey, phone calls and well wishes suddenly came to a halt. It's something that we knew and progressively happened and we had to come to accept it! We didn't celebrate Thanksgiving last year we had one less table setting, my dad was watching us from above. My dad was very big on holidays and thanksgiving was no exception. Thanksgiving without him was not the same, there's an emptiness a void that will never be filled. You see, he had a lot  to be thankful for. My dad wasn't American but he had a tremendous amount of love for the country that gave him bread and butter, as he would remind us, whenever he saw an opportunity.

My parents were pilgrims in some sort of way. They arrived to the new world, America, for a better life. Aside from facing quite a few obstacles, they bought with them their own traditions but also learned news ones, they accepted and respected them. The year before he passed away, as ailing as he was, even though his body  had endured pain and had even lost interest in eating, he still found will and power and went and bought a Turkey because ......

...... celebrating meant everything to him and he always said no matter what life continues. Once again, he showed us how thankful he was for what he had accomplished.

Nostalgia staring at us straight in the eyes, regretting every argument or misunderstanding we had with our father, tears rolling down our cheeks as I stare at the phone  and wishing for one more holiday call with dad.

In closing, thank you dad, for showing us how to love, respect and give thanks for what we have and especially that we have food on the table. I carry you dad in my memories, heart and in all I do. I miss you this Thanksgiving and every single day that passes

To all who read this,take the time out and focus on what really matters forget about all arguments and misunderstandings you have with family members. Make special memories love one another. It sounds cliche but it's the essence of our daily lives. Give thanks not only on Thanksgiving but each everyday because you never know when your Thanksgiving will change.

My last thought for this day  is a  small verse from the Bible from Thessalonians, (1 Timothy 5:4) Where he speaks about family. Thank You,Father, for creating families. Thank You for giving  me parents, siblings, a spouse and children, and grandchildren.( don't have any, too young) Family is a part of your plan and I'm so grateful for my loved ones.

This is what Thanksgiving means to me. This year and many more to come I will be creating my own tradition. We don't need to stuff a whole Turkey to celebrate ( my family is not very bog on turkey) I and to find an alternate dish and still remain within tradition. I  overloaded a turkey breast with stuffing and baked in honey and beer I dedicate this recipe to my dad, who's my guardian angel.

Stuffed Turkey Breast Baked in Beer and Honey 

Ingredients: 

• 2.2 pounds fillet turkey breast
• 1 fresh leek
• 3 slices bacon
• 1 1/2 tablespoon parsley
• 1 small onion
• 1 fresh onion sprig
• 1 small tomato
• 1 small green bell pepper
• 1 florina pepper
• 2 garlic cloves
• 2 tablespoons honey
• tri-color peppercorns
• 2 knorr beef cubes
• various cheeses like gouda, muenster cheese, Greek feta
• cooking twine or linen string ( I prefer linen string) 
• oregano
• 2 big yams
• 4 big potatoes
• 3-4 tablespoons olive oil
• salt and pepper to taste

 First slice up your turkey breast slowly, make sure it doesn't thin out to much so ingredients can stay in the middle and not seep out. Season with salt and pepper.

                        

Chop up all the ingredients, tomato, onion, leek etc. add them to the center of turkey breast, spread them a bit around and down the center,  season with salt, pepper, oregano and pepper corns, sprinkle with olive oil and roll. I also added 1/2 knorr beef cube. When rolling take the two ensds and fold them inward and continue to roll. Set aside the beer and honey.

                         

 When you are done rolling tie it with your cooking twine, make sure it'tight. Place it in your pan add, beer and honey. Sprinkle with salt, pepper, oregano and olive oil.Add the other half of the knorr beef cube. Add 1/2 cup of water.

                                       
                                             
Cover with parchment paper, cook  on high for about 45 minutes, if more is needed,lower heat and cook for about another 15 minutes.
   
                                           
 


                                When ready you can serve it with mash potatoes and use my my tasty meat dip to add extra flavor to your turkey slices. I boiled my yams and potatoes.I mashed them together. I added 1/2 cup milk, 1 tablespoon butter, 1/2 knorr beef cube.Salt and pepper to taste. The whole dish came out scrumptious but don't take my word for it.Go ahead ant try it. I await for your feedback!!

Another delish recipe from my kitchen to yours!! I hope everyone had a great Thanksgiving!                           

                                                 
I paired my dish with a semi sweet red wine.I prefer semi sweet wines to dry.

                                                               

Souvlaki Gyros by Spyro

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                                              Souvlaki Gyros by Spyro

                                               

Souvlaki Gyros A misled word association, although all our customers called it  this, there's a difference between Souvlaki and Gyro, so let me clarify before going into the recipe. Souvlaki, is pork meat grilled on a skewer, it can be served on a skewer or in a pita. Gyro, is meat that is cooked on a vertical rotisserie that spins round and round hence, the term Gyro. The meat is then cut into small pieces in the pita.

At  21- 15 Mott Ave. Souvlaki Gyros by Spyros, a benchmark for my dad's luncheonette. Everyone wanted to know why his souvlaki gyros were so tender. He always said:"Ahh, that's my secret."Our customers just kept coming back, we could never have enough. What was his secret? Simple, overnight marination with simple ingredients. I love you dad for all you taught me.

I could easily say that Souvlaki Gyros are a famous street/fast food in both Greece and New York. Just one try and you are hooked! Enjoy this easy to make Souvlaki Gyro recipe at the comfort of your own home.

*We always used Kronos Gyro Strips they were so delicious, enjoy your pita either with souvlaki or gyro strips!!

Ingredients

Souvlaki Gyros by Spyro

• 2 pounds of good quality pork meat, make sure it's not too fatty ( makes about  8 -10 skewers ) 
• Greek Pita bread ( make sure you get the Greek and not Arabic) Greek are bigger. My dad used Kronos Greek pita bread
• tzatziki sauce, recipe is here
• onions
• tomatoes
• iceberg lettuce 
• 1 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon oregano
• 1 cup dry white wine
• 2 fresh squeezed lemon
• Greek olive oil

*You can substitute beef for pork but beef becomes chewy when grilled.

   Try to cut your pork into cubes as best as possible, they will stay better on the skewer when grilling.                          

 Before you grill them, marinate them overnight. Add garlic powder, onion powder, paprika, salt, pepper, oregano and your wine. Mix your meat very well and place in refrigerator, if you are in a rush you can marinate them for 3 hrs before grilling, overnight just works a bit better.

 

I usually grill them in the oven, I take a pan place water inside the pan, add a small grill rack on top of pan and grill on medium heat. Make sure you add water to the pan. When done in a plate add your lemon juice, olive oil, oregano, a bit of water, salt and pepper to taste.Add your souvlaki, marinate for a few minutes before placing in your pita bread. 

 

A close of how you should put your ingredients together, I usually place two piece of tomato on the bottom and then all the ingredients and last the tzatziki sauce which I also top again with bar-b-q sauce.

Wrap first in wax paper because it becomes a bit messy and then wrap in aluminum foil. Of course have extra napkins! ;)

And your Souvlaki Gyro is ready serve as is or with french fries as seen in the picture below.

                               

And remember if you have any questions, comments or just want to say hi, feel free to send me an email. I look forward to all your comments and suggestions. Share with all your friends on your favorite social networks using all my sm accounts.

KALE OREXI!!!

Meat with Baked Potatoes

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                                  Meat with Baked Potatoes

After many years of experiments, reading and researching various recipes, I came up with the following recipe. The meat in phyllo is a great idea for finger food at a party but it's just as delish with the baby potatoes.

This post contains affiliate links and if you buy through them you are helping me grow my blog and add to my family income.

Meat with Baked Potatoes

Recipe by Mommy's Kitchen

Prep time: 25
Yield: 6
Ingredients

• 1 1/2 pound beef fillet
• 2 thick phyllo sheets
• 1 cup red wine
• 1 large onion
• 4 garlic cloves
• 1 florina pepper
• 4 fresh onion sprigs
• 2 tablespoons parsley
• 1 carrot 
• 2 tablespoons parmesan cheese
• 6 tablespoons anthotiro/ ricotta cheese ( Anthotiro is soft greek cheese, you can use ricotta instead) 
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablepsoon mint
• 1 tablespoon fresh dill
• 1/3 cup olive oil                           

                                                     

Marinate your beef fillet in red wine with onions, 2 garlic cloves and a few peppercorns. Leave overnight in the fridge.

Take your fillet and cut into small portions.

Take your fresh vegetables and also cut into small pieces.

Add your cut meat and vegetables in the skillet. Add salt, pepper, oregano and 1/3 cup of olive oil and saute for about 20 min.

After you saute add 1 cup of water let it cook on high for 30 min. if meat is not tender till then add more water and cook some more. When meat is almost ready add 1/3 cupr about of wine cook for about 10 min. Add 1 teaspoon of cornflour in 1/3 cup of water and add it to your meat let it simmer until you get a creamy effect.

Once you get the creamy effect add about 1/2 cup of anthotiro or ricotta cheese, also sprinkle with parmesan cheese. Mix well until everything has melted. Take off the stove and set it aside.

This is how it should look when it's ready.

Take your thick phyllo pastry and lay it out on the table. Cut it down the foldings and accross, you should be able to get 4 rows.

Add you meat mixture. Brush your sides with milk so your phyllo can stick together.

Cover make a bow, you can cook it right away or freeze it and cook it at a later time. When you bake your little presents brush with milk for color.Bake at high for about 20 minutes.

Take your baby potatoes in a colander and wash very well. I used a sponged and cleaned each one idividually. 

Add rosemary,oregano, mint, salt, pepper, half cup of olive oil and 1 cup water.

Mix everything together bake at 375 Farenheit for 1 hour.Cover with parchment paper. 

Serve with white wine, greek feta cheese and olives. KALE OREXI !!!

Boozed up meat

Most of my recipes have sentimental value, when I cook a meal I always have a memory attached to it. This recipe was given to me by my local butcher Vaggelis, he's such a sweet man and very humble, since he knows that I always try to new recipes he suggested the following. It was mouthwatering and juicy !! I hope you enjoy.He didn't give me a name so I did, it's my butcher's boozed up meat !

 Ingredients:

3 pounds of beef ( choose the roast beef type) 

1 can of beer ( I use sweet beer)

1 regular onion

1 teaspoon black peppercorns
3 garlic cloves 

1 teaspoon honey

1 teaspoon mustard

1 teaspoon salt

1 teaspoon pepper
1/2 teaspoon oregano
1/3 cup of Olive Oil 

wax paper

Clay pan ( if you have, other wise use a regular pan) 

Take a deep bowl, pour your beer, add all the ingredients and mix then,  cut your onions in small pieces and add it in mixture. Take your beef wash it ( I always do ) place it in the mixture and allow it to marinate till  the next day, this will  make your beef  very tender and juicy. There wasn't any left overs !

                                       

I use a clay pot ( makes the food tastier), place your meat inside, pour some of the mixture, add your oil, cut your garlic in small pieces add salt, pepper and oregano to taste. Cover it with wax paper as seen in picture.

Place in oven cook at 350 for an hour or until it's tender you can serve with boiled rice or baked potatoes like I did. 

A picture is worth a thousand words they say, if that's so I wish this picture could show you just how tender the meat is. My son was asking for seconds !!! 

Another dish from my kitchen to yours ! KALE OREXI !!