Monthly Archives: October 2011

Deconstructed Gyros


I can’t believe this weekend is almost over!  It has been so much fun- filled with soccer games, birthday parties, church & punkin patches!

How cute is this?

The weekend started by making some deconstructed Gyros…..OOOOHHHHHMMMMMGGGGEEEE

Michael Symon made a version of this on The Chew last week and I just had to make it!

It was better than I could have ever dreamed of.  It is most definitely on my faves list from now on and it really was super easy!

Here are the players to marinate the lamb:

slightly adapted from Michael Symon

  • 1 1/2 lbs of leg of lamb, cubed – the recipe called for shoulder but my butcher said it is more fatty and I would enjoy this more.  It is more $$ but about the same cost of good steaks
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of Red Wine Vinegar
  • 2-3 cloves garlic, minced
  • 1 Tablespoon Greek seasoning
  • salt & pepper

look at this lamb– isn’t it beautiful?  And my butcher cubed it for me!  They will really take good care of you and just think you are paying for their services anyway by shopping at the store!  Use your resources!

Cover and throw in the fridge for 2 + hours.  Mine marinated about 4-5 hours and then I pulled it out of the fridge while I made the cucumber salad and let it come to room temperature.

Turn on your grill to medium-high and let that puppy go while you make the salad and prep the meat on the skewers & get the pitas ready.

The salad was super easy-

  • 1/2 english cucumber, peeled and sliced super duper thin – I used the vegetable peeler and the slices are perfect!
  • 1/2 red onion – use the same method of slicing paper-thin with the peeler
  • 3-4 tomatoes, cut into small chunks
  • 1/4 cup of mint leaves, chopped
  • 2 Tablespoons Red Wine vinegar
  • 3 Tablespoons Olive Oil
  • salt & pepper

Next you will need to cut about 2-3 pitas into quarters and brush with olive oil and sprinkle with Greek seasoning

Place the lamb on either metal skewers or if they are wooden- make sure you soak them (or you will be putting out a fire!).  I only had the big metal ones which worked perfectly!

I put them on the grill for about 3 minutes each side and added the pitas about halfway through~


The pitas grill very quickly so DO NOT WALK AWAY- they WILL burn!

To plate-  Place about 3-4 pieces of lamb (once it has rested) and pita on the plate and add a dollop of plain Greek yogurt on the plate next to the cucumber salad

This was a fantastic Friday night- gateway to the weekend meal.

It would be so fun to invite friends over and have a Mediterranean themed dinner party outside!  Well we can still do that here in October in Texas but you may need to think a little on that one if you are up north!

Hope you had a fabulous weekend!

Enjoy your Sunday night and look forward to some yummy Fall recipes this week!

What is your favorite Fall treat?

Hands down it is Pumpkin Spice Latte!


Welcome back with a little ravioli love!


Well after a small hiatus… is GREAT to be back!  I have gotten so much positive feedback about my blog and was told by several people it was greatly missed and to get back to it!

What better way to kick it off than….


These pillows are filled with plenty of love I tell you!  The richness and flavor just explodes in your mouth

Let’s get going on the line-up of what you need for the ravioli:

recipe adapted from iowa girl eats because I heart her blog and would love for you to read it!

  • 1 egg yolk
  • 3 small cloves of garlic
  • 1/2 a sweet onion, chopped finely
  • 1 box frozen spinach, defrosted, drained & squeezed dry
  • 1/2 cup of chive cream cheese
  • 1 package of won ton wrappers
  • 4 ounces prosciutto
  • salt & peppa
  • Penzey’s Italian Dressing Base Mix

The first thing I did was chop the garlic and the onion so that I could caramelize them…..

DROOL~ I love the smell of onions & garlic cooking in a pan……it’s one of my true loves…..I would marry it if I could

While these are caramelizing….I popped the frozen spinach in the microwave for 7 minutes and once it was done…I put in a strainer and got all the water out cause you don’t want watery ravioli….blech….gross

Then throw that in a bowl with the prosciutto, onions, garlic, egg yolk, cream cheese + a little s & p and italian dressing base mix

Mix it all up and take out your won ton wrappers

These are so easy to use…they don’t dry out like puff pastry so you don’t have to keep them covered while you work with them.

Get a melon baller as this will help you control the amount of filling you use.  If you use too much it will all come out and you will have a bunch of spinach flavored water… will be gross.  Use control people!

then you just have to use a little glue aka water to keep them together….

now those look nice and pretty; however, it’s not good enough for me….no sir-ee!

Let’s make these more purty!

Take a glass or biscuit cutter and they go from totally square to radically round!


Make sure that you get all the air bubbles again by pressing around the filling and moving any air bubbles out….no air bubbles here!

I placed them on top of wax paper on a baking sheet while I made them all.

This is in the freezes beautifully section of my cookbook, and I wanted to bring something that freezes beautifully in a major southern drawl….quick what movie is that from?

I love that these babies freeze beautifully because for 3 people I made about 12 fresh raviolis…and I threw the rest in a bag in the freezer and should be good for about 6 months 🙂

Throw into salted water for about 4 minutes

Then line a plate with paper towels and pull them out and drain

Now these are so good….you really don’t need a sauce but you can take 2 different routes….

Bella is a tomato/red sauce girl all the way so here is her plate

UM YUM! that looks phenom!  Just a little diced tomatoes with roasted garlic & buttah warmed up in a sauce pan….yes it’s that easy!

For the grown up sauce I made a beurre blanc….

well kind of

I used 8 ounces of white wine and pretend you see a shallot and DO NOT USE a red onion like me because it was WAY to sweet and it was not the flavor I wanted…juice a lemon.

Reduce in a sauce pan until there are about 2 tablespoons left

Once the mixture has reduced then you will add about 8 tablespoons of buttah….cold buttah and turn it on low while you are doing this

it will all come together and you will have a fabulous ravioli dish with a luscious sauce and the best part???!!!



and very soon it will look like this

yummy in my tummy….

Have a great Thursday night!

What is your favorite pasta sauce?  Are you an Alfredo fan?  Red Sauce?