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Gryo Meat and Tzatziki Sauce

Greek Gyro Meat

I cannot remember where I got these recipes, but they are delcious!

(Yep, it’s this easy! And the taste is savory and so delicious!)


½ pound ground sirloin

½ pound ground lamb

½ cup finely chopped onion

2 tsp. fresh minced garlic

½ tsp. dried ground marjoram

½ tsp. dried ground rosemary

¼ tsp. ground black pepper


Mix all ingredients together, cover and allow to chill in refrigerator for a minimum of 2 hours. Remove from fridge and blend in food processor for about 1 minute.

Preheat oven to 325°. Form meat into a loaf and put on baking sheet. Bake for 45 minutes to 1 hour. It should be a bit dry.


Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)

3 cups Greek plain yogurt (you can use regular yogurt; please see Step 1 below)

Juice of 1 lemon (about 3 Tbsp.)

1 garlic clove; chopped

2 medium cucumbers, peeled, seeded and chopped

1 Tbsp. Kosher salt

1 Tbsp. chopped fresh dill


Step 1: (If using regular plain yogurt); Put yogurt in a fine mesh sieve, allow yogurt to drain for at least 2 hours.

Step 2: After peeling, seeding and chopping cucumbers; place in colander and sprinkle with the 1 Tbsp. Kosher salt. Allow cucumbers to sit for 2-4 hours so that the water is removed from the cucumbers. Pat each piece dry after they are drained from water.

Step 3: In a food processor (using the steel blade), mix together cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process mixture until well blended and then stir mixture into yogurt. Cover and place in fridge for at least 2 hours. This step is so important. The flavors need to meld together for this time.

INNER CHEF NOTES: The sauce will keep in the fridge for a few days. You will have to drain the sauce each time before use and then stir.

The meat will keep in the fridge for about 3 days; covered tightly.


food 3  food2





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Green Tomato Chow

Green Tomato Chow    Makes about 3 cups

(Saveur Magazine)

On Canada’s Prince Edward Island, firm, under ripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes.


  • 2 lb. small green tomatoes, cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • ¼ cup fine sea salt
  • 1 tbsp. whole black peppercorns
  • 2 tsp. cardamom seeds
  • 2 tsp. coriander seeds
  • 1 tsp. whole allspice berries
  • 1 tsp. yellow mustard seeds
  • 5 whole cloves
  • 2 bay leaves
  • 2 dried chiles de árbol, stemmed
  • 1 stick cinnamon, broken in half
  • 1 2″-piece ginger, peeled and thinly sliced
  • Cheesecloth, for spices
  • 3 cups white wine vinegar
  • 2 cups sugar


1. Toss tomatoes, onion, and salt in a 9″ x 13″ baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.

2. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels.

3. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3–5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package.

4. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1–2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ½ hours. Let chow cool to room temperature before serving. Store in refrigerator up to 2 weeks.

Saveur Magazine

Saveur Magazine



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Garlic Scape and Cherry Tomatoes

Garlic Scape and Cherry Tomatoes            Serves: 4

(Saveur Magazine)


Kosher salt and freshly ground black pepper, to taste
½ lb. spaghetti
2 tbsp. olive oil
10 garlic scapes
1 pint multicolored cherry tomatoes
1 red onion, thinly sliced
1 cup baby arugula
1 lemon, zested and juiced


Heat oven to 400°. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm. Toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. Remove from oven and toss with spaghetti, arugula, and lemon zest and juice. Serve immediately.

Saveur Magazine

Saveur Magazine


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Lime Chicken with Salsa Verde Sour Cream

Lime Chicken with Salsa Verde Sour Cream                       Serves: 4

(Simple & Delicious)

¾ tsp. ground coriander

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. ground black pepper

4 boneless skinless chicken thighs (about 1 pound)

⅓ cup sour cream

2 Tbsp. salsa verde

2 Tbsp. minced fresh cilantro, divided

1 medium lime

PREHEAT broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan and broil 4 inches from heat for 6-8 minutes on each side or until thermometer reads 170°.

MEANWHILE, in a small bowl, mix sour cream, salsa and 1 Tbsp. cilantro. Cut lime in half and squeeze juice from one half lime into sour cream mixture; stir to combine. Cut remaining lime into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

Simple & Delicious

Simple & Delicious

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Enjoy a BLAT Today!

Don and I love eating BLT’s on the weekend; same bread, same bacon, same toppings (Miracle Whip® for him and Hellman’s® Real Mayo for me.

Today we tried new bacon that was outstanding Indiana’s Kitchen® bacon!

The smoked wood flavor came through and the flavor was outstanding! So if you can find it in your grocery store, please try it

We also love a sandwich restaurant called; Schlotzsky’s Deli. A while back we found out that we can purchase just their sourdough sandwich rolls….so we do and we use them a lot!

Well, today I tired of the same old BLT’s so I decided on a BLAT instead.

Using ½ of an avocado (mashed) and mixed with the mayo; this made the perfect spread. Topped it off with Indiana Kitchen’s® bacon, lettuce, tomato and you guessed it, avocado slices.

I toasted the sourdough rolls in the oven and made sure the tops and bottoms were just lightly crispy.

I need to add that the bacon was amazing! I know there isn’t much bacon on my sandwich; I tend to lean toward the veggie part of a BLT or in this case a BLAT.






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One Box-Three Delicious Cupcake Temptations!

1-Box-Three Delicious Cupcake Temptations!

My mom sent this recipe to me, so I am not sure where it came from, but I have made these numerous times and they are always a hit!


1 box Duncan Hines Yellow Cake mix

Reeses Pieces candies

Chocolate Malted Milk Ballls

Andes Mints chocolate candies

1 can milk chocolate frosting

2 cans vanilla frosting

¼ tsp. peppermint extract

3 Tbsp. chocolate malted milk powder

¼ cup peanut butter


Prepare cake according to package directions. Divide batter equally among three bowls.

Bake each type of cupcake for 15 minutes at temperature directed on package.

Line mini cupcake tins with liners.

Chocolate Malt Mini Cupcakes

Stir 3 Tbsp. chocolate malted milk powder into 1 bowl of batter (you may need more according to taste). Bake as directed. Place ¾ cup canned milk chocolate frosting in a pastry bag fitted with a star tip. Pipe overcooled cupcakes and garnish with halved malted milk balls.

Double Peanut Mini Cupcakes

Toss 2 Tbsp. Reese’s Pieces candies (chopped) with 1 tsp. all-purpose flour; stir into batter. Bake according to package directions. Mix ½ cup canned vanilla frosting with ¼ cup creamy peanut butter; place in pastry bag fitted with medium star tip. Pipe over cooled cupcakes. Garnish with Reese’s Pieces candies.

Mint Mini Cupcakes

Toss 4 Andes Mints (chopped) with 1 tsp. all-purpose flour; stir into batter. Fill liners and bake according to package directions. Mix ¾ cup canned vanilla frosting with ¼ tsp. peppermint extract and 3 drops of green food coloring. Place in pastry bag fitted with medium star tip. Pipe over cooled cupcakes and garnish with halved Andes Mints.


mini cupcakes

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Chocolate Cherry Torte

Chocolate Cherry Torte                    Makes: 12-16 servings

(Taken from “The Cake Bible”)

1 package Duncan Hines® Moist Deluxe cake mix

1 can (21 oz.) cherry pie filling

¼ tsp. almond extract

1 container (8 oz.) frozen whipped topping, thawed

¼ cup toasted sliced almonds, for garnish

PREHEAT oven to 350°.  Grease and flour two 9-inch round cake pans.

PREPARE, bake and cool cake following package directions for basic recipe. Combine cherry pie filling and almond extract in small bowl. Stir until blended.

ASSEMBLE cake by placing one cake layer on serving plate. Spread with 1 cup whipped topping, them half the cherry mixture. Top with second cake layer. Spread remaining pie filling to within 1 ½ inches from cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.


HINT: To toast almonds, spread single layer on baking sheet. Bake at 325° for 4-6 minutes or until fragrant and golden.





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