Chicken Shawarma with Creamy Garlic Sauce

This is a new favorite at our house. I serve it with the naan sold at Costco (which my kids love, love, love!), rice, diced cucumbers, and feta cheese. We pile our chicken and toppings on top of naan, but you could also fill pita bread to eat it sandwich-style, or, grill flatbread with a little butter/oil and seasoning and then top with the chicken and toppings.

**Pairs well with Butter Rice.

Chicken:
2 lbs (900g) chicken thighs or breasts, boneless & skinless (I use breasts and cut them in half horizontally so they're of even thickness)
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
1/4 cup (60ml) olive oil
1/4 cup (60ml) plain yogurt (I use plain Greek yogurt) -OR- mayonnaise

Sauce* (I double the amounts called for below as our family really likes the sauce):

3 cloves garlic, minced
1/4 cup (60ml) mayonnaise (you can substitute Greek yogurt for a healthier option)
1 tbsp lemon juice

**you can experiment with adding a little dill, salt, and even a bit of mint for variety

Pita bread, flatbreads, or naan, for serving

Optional (toppings, garnishes, etc):

Tomatoes, cucumbers, onions, parsley, lettuce

Rice

Feta cheese

Hummus

Tzatziki sauce

Pita chips

1. In a bowl, mix cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt.

2. Add olive oil and yogurt to the spice mix, blend well.

3. Coat the chicken thighs in the marinade, cover, and let rest in the fridge for at least 1 hour.

4. Grill or pan-cook the chicken over medium-high heat for about 6-7 minutes on each side until fully cooked. (I grill the chicken on a Breville Panini Press Grill).

5. While chicken cooks, combine garlic, mayonnaise, and lemon juice to make the creamy sauce.

6. Slice the cooked chicken and serve in pita with fresh vegetables and creamy garlic sauce.

30-Minute Mini Meat Loaves

I grew up in a home where meatloaf was a staple. To this day, for me, classic comfort food = homemade meat loaf with a side of mashed potatoes. As a grown-up, the meatloaf recipe my mom made when I was a kid just doesn't taste as good as I remember it, so I've moved on to this yummy recipe! 

The recipe makes 4 mini loaves. For some, one mini loaf would be enough for 2 people, but I've got family members that can easily polish off a whole mini loaf all by themselves, so I double the recipe and make 8 mini loaves. Leftovers re-heat well for a meal on another day.

The recipe calls for meatloaf mix, but regular 80% lean ground beef works well, too. Or, you can substitute 3/4 pound each of ground pork and 85% lean ground beef.

The glaze is really what makes this! It's Eric's favorite part. Don't skimp, and save any leftovers to pass around the table to serve with the meatloaf.

Meat Loaves
17 Saltine crackers, crushed fine (about 2/3 cup)
¼ cup milk
3 tablespoon Worcestershire sauce
⅓ cup minced fresh parsley leaves
1 - 1 ½ tablespoon Dijon mustard
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
Salt and pepper
1 ½ pounds meat loaf mix
2 teaspoons vegetable oil

Glaze
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar


For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.

Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.

For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.

To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.

MAKE AHEAD: The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with browning the loaves in a skillet.

Sweet-and-Sour Meatballs

A recipe from my friend, Torie Sue. These are great to make for a crowd!

Ingredients:
1 (32-ounce) bag frozen, fully-cooked meatballs (about 50)
1 (18-ounce) jar grape jelly
1 (18-ounce) jar Sweet Baby Ray’s BBQ Sauce

Directions:
Combine the grape jelly and BBQ sauce in a small bowl or in the base of your slow cooker. Add meatballs and stir until they are coated with the sauce. Cook on high for 2 to 3 hours.

May be served as an appetizer, or as a main dish over rice or mashed potatoes.

Note:
To halve the recipe, use 25 meatballs, 1 cup of grape jelly, and 1 cup of BBQ sauce.​