Greek Chicken Sandwhich

This was light and summery and took 15ish min to make. 

Marinade:

Some chicken thighs (you could use breasts too)
1 teaspoon of salt (I like Johnny's salt)
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup of lemon juice
3 tablespoons of dijon mustard
3ish cloves of minced garlic (not in pic_

In a medium bowl place oil, lemon, vinegar, mustard, and salt.  Then mince in the garlic and whisk together.

Submerge chicken and refridgerate overnight and then grill.  It is great by its self or lots of other ways.

Now on to the sandwich.  Just a quick note you can add lettuce.  I got it out and then forgot to use it. 
marinated chicken thighs
chewy bread like chibatta
tomatoes (I like cherry)
Tzatziki sauce (i bought some at the store) It was kinda hard to find.  Our store in East Wenatchee is small it was with the yogurt since its a yogurt based sauce)
pesto
fresh basil
some feta would be good too

Slice and toast the bread

Once the chicken is done.  Let it rest for five min to the juices can redistribute.  While the chicken is resting assemble the rest of the sandwich.  Spread one side with pesto and one side with Tzatziki sauce.

Place diced tomatoes on one side and fresh basil on the other.

Add rested chicken and close the lid.

Slice and enjoy.

Chilled Strawberry Soup

When I was growing up my family went on a cruise to Alaska.  Every night they had a different chilled fruit soup.  I decided to give it a try.  It was easy and tasted great. 

2 pounds of strawberries (I used one contained from Costco its 32 oz)
1 cup of dry white wine
1/3 cup of cream
1/4 cup of honey
3 tablespoon of lemon juice

Remove top from strawberries.  Place in a medium sauce pan with wine and honey.  Bring to a boil over medium heat and then simmer for 10 min.  Chill in the fridge over night or at least for 4 hours.

Remove from fridge and add lemon juice.  Then blend in the blender or food processor.  I have an immersion blender so I used that.

Reserve 1 cup of strawberry puree.  Add cream in and blend again.

Put some in the bowl.  Drizzle with reserved strawberries and cream. 

Lemon Blackberry Pie

Let's start with the pie crust

1 1/4 cup of flour
1/2 teaspoon of salt
1/3 cup plus one tablespoon of crisco
about 1/4 cup of very cold water

Mix together salt and flour

Cut crisco into flour using pastry cutter until it is pea sized. 

Slowly add cold water until it forms a ball.  Refrigerate if you are not using right way

Roll out on a floured surface and the roll onto rolling pin to help transfer to pie pan.

Lay dough flesh with the bottom of the pan and trim the edges and crimp and poke with a fork.  Bake at 450 for 10-12 min. Let the pie crust cool

Now for the filling:
8 oz of sour cream
1 cup of sugar
1 cup of milk
2 lemons
2 cups of blackberries (or other kind)
3 egg yolks
3 tablespoons of corn starch

Put eggs yolks, butter, corn starch, and milk into a sauce pan over medium heat,  Zest lemon into pan.  Cook until thick and bubbly.

Whisk in lemon juice and let cool.

Add sour cream into lemon curd and then gently fold in berries being very careful with them.

Fill pie shell and shill for at least 4 hours.

Salted Carmel Rice Krispie Treats

This is nice twist on the traditional treats. 
6 cups of rice krispies
10 oz bag or mashmallows
1/4 cup of cream
1/2 cup of brown sugar
1 stick of butter
1 teaspoon of sea salt
1 tablespoon of corn syrup

Melt butter in a large pan and add sugar, cream, and corn syrup and simmer for 8 min.

Stir in salt (you can add some vanilla if you like) and then stir in mashmallows until they melt compleley.

When melted add cereal and mix completely.

Place in a greased square pan and let cool.

Moravian Sugar Cake

My mom's family has a heritage from the Moravian church and we use to get Moravian sugar cakes when we would go back east to visit.  Recently my aunt's fiance was back there and he brought some sugar cakes for us which gave me the idea to make it so here is the first attempt. 

3/4 cup of milk
1 1/2 teaspoon of instant yeast
1/3 cup of sugar
1/4 cup of instant potatoe
1/2 teaspoon of salt
1 1/2 sticks of butter
1 egg
2 cups of flour
1 1/2 cup of brown sugar
1 tablespoon of cinnamon

 Warm milk to about 110 not much more. Preheat oven to 200 so you have a warm place to rise the dough.

Mix yeast and warm milk.

Add egg, 4 tablespoons of the butter, potato, white sugar, salt, and flour

 Mix on a medium heat for about 2 min until smooth.

Place dough in a greased bowl and cover.  Turn off oven and place in there until it has doubled about 30-60 min depending.

 Spread out dough in a greased pan and let rise in a warm place until doubled about 30-60 min again.

While rising cut cold butter into small pieces and mix brown sugar and cinnamon.  So the butter and sugar will be separate.

When the dough is risen dimple the dough with your fingers to make holes to palce the pieces of butter.  Place a piece of butter in each hole.

Sprinkle sugar over the whole thing.  You shouldn't see the dough and then bake at 375 for 18-22 min.

Dark Chocolate PB Ice Cream

It was dark and yummy.  You can use PB or not or add mint or whatever you would like.

Start with the chocolate sauce.
1/2 cup of sugar
1/2 cup of coco powder
1/2 cup of coffee
1 1/2 oz of dark chocolate (I used 72% but anything from 50% on up is fine)

Mix sugar, coffee, and coco in a sauce pan over medium heat and bring to a boil.  Once its at a full boil boil for 30 seconds.

Finely chop chocolate and mix in.  Let rest for 5 min off heat and then set aside.

Ice Cream Base:
1 1/2 cups of milk
1 1/2 cups of cteam
3 tablespoon of corn syrup
1 1/2 oz of cream cheese
1/2 cup of sugar
1/8 teaspoon of salt
1 tablespoon and 1 teaspoon of corn starch

 Wisk 2 tablespoons of milk with corn starch and set aside.

Mix in cream cheese into chocolate sauce so it can melt.

Mix sugar, corn starch, salt, milk, and cream in a sauce pan. Over medium heat bring to a full boil.  Once it comes a boil boil for four min.  Then add the corn starch slurry and return to a boil and boil for about a min and thick.

Mix chocolate into milk mixture.  Cool in fridge over night.

Churn ice cream.

Melt 3ish tablespoons of PB in the microwave for about 30 seconds or until runny but not hot.  Layer lice cream and peanut butter and then freeze for about 3-4 hour or until firm.