Turkey wraps make for a fantastic lunch or something to grab on the go. Fans of ranch dressing are sure to enjoy this recipe. Preparing these wraps takes very little effort as there is no cooking involved. All of the ingredients are placed into a flour tortilla and then wrapped up. Some of the ingredients in these wraps include sliced cooked turkey, tomato, green pepper and cheese. Fresh deli sliced turkey works great in this recipe. You can make changes to this recipe if you don’t like something or want to add additional vegetables or meat. Enjoy.

Ingredients:
8 slices cooked turkey (such as deli sliced turkey)
4 (7 inch) flour tortillas
1 large tomato (thinly sliced)
1 medium green pepper (cut into thin strips)
1 cup lettuce (shredded)
1 cup shredded cheddar cheese
1/3 cup ranch salad dressing

Cooking Instructions:

Step 1: Lay out each tortilla wrap and place 2 slices of turkey on each. Layer with tomato, green pepper, lettuce and cheese. Drizzle with ranch dressing.
Step 2: Roll up each wrap tightly and serve.

If you enjoy Greek cuisine as much as I do, you are probably a fan of the Gyro. They are served at many popular restaurants through the United States and the rest of the world. Incase you are wondering, Gyros are a Greek dish consisting of meat, tomato, onion, and sauce on pita bread. The sauce, called tzatziki sauce uses ingredients such as cucumber, yogurt, sour cream, lemon juice and salt. If you are looking over the ingredient list you might notice is a rather lengthy. Some of the items such as olives, lettuce or tomato could be left out if you choose. I can’t say for sure but I believe this recipe is fairly authentic. This recipe uses chicken but lamb or beef could also be used. If you are looking to add some Greek cuisine to your menu, give this one a try. Enjoy.

Ingredients:
4 boneless skinless chicken breast halves
Marinade-
¾ cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
½ teaspoon ground black pepper
Tzatziki Sauce-
½ cup cucumber (shredded and seeded)
1 teaspoon kosher salt
1 cup plain yogurt
¼ cup sour cream
1 tablespoon lemon juice
½ tablespoons rice vinegar
1 teaspoon olive oil
1 garlic clove (minced)
1 tablespoon fresh dill (chopped)
½ teaspoon greek seasoning
salt and pepper (to taste)
4 large pita bread rounds
1 heart of romaine lettuce (cut into ¼” slices)
1 red onion (thinly sliced)
1 tomato (halved and sliced)
½ cup kalamata olives
½ cup pepperoncini
1 cup crumbled feta cheese

Cooking Instructions:

Step 1: In a small bowl combine balsamic vinaigrette, juice from ½ of a lemon, oregano, and ½ teaspoon black pepper. Place chicken a large re-sealable plastic bag. Pour marinade over the chicken, seal and refrigerate for at least 1 hour.
Step 2: To make sauce- Toss the shredded cucumber with 1 teaspoon of slat. Allow it to sit for at least 5 minutes. In a medium bowl mix together yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water. Stir into the sauce. Season to taste with kosher salt and pepper. Cover and refrigerate until ready for use.

Step 3: grease and pre-heat and outdoor grill to high eat. Remove chicken from the marinade and place onto the grill. Discard the marinade. Cook chicken until the juices run clear and the chicken has reached an internal temperature of 165 degrees. Remove the chicken from the grill and slice into thin strips.
Step 4: Place pita rounds on the grill and cook for 2 minutes, until warm. Turning frequently to keep them from burning. Top each pita with chicken, lettuce, tomato, onion, olives, and pepperoncini. Serve with tzatziki sauce and feta cheese.
(Makes 4 Servings)

Chances are if you are a fan of corned beef, you have tried a Reuben sandwich. The Reuben sandwich is one of the most famous sandwiches around the world. It is a hot sandwich layered with corned beef, sauerkraut, Swiss cheese and Russian dressing. If you do not want to use Russian dressing, Thousand Island dressing will work in its place. The Russian dressing is very easy to make and includes ingredients such s mayonnaise, horseradish, Worcestershire sauce, ketcup, and chili sauce. If you need to make changes such as using a different type of bread besides rye that is fine as well. If you are looking to make great Reuben sandwiches at home, this is the recipe for you. Enjoy.

Ingredients:
2 tablespoons butter (softened)
8 slices rye bread
8 slices Swiss cheese
3/4lb corned beef brisket (thinly sliced)
1/2lb sauerkraut
Russian dressing
Russian Dressing-
1 cup mayonnaise
3 teaspoons minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
3 tablespoons chili sauce
1 tablespoon ketchup

Cooking Instructions:

Step 1: To make Russian Dressing- In a small bowl whisk together mayonnaise, onion, horseradish, Worcestershire sauce, parsley, chili sauce and ketchup until smooth. Chill before serving.
Step 2: Butter one side of 4 slices of bread. Place them buttered side down on a sheet of wax paper. Top each with a slice of Swiss cheese; divide half of the corned beef among them. Squeeze out any moisture from the sauerkraut. Divide the sauerkraut among each of the sandwiches. Top the sauerkraut with 1-2 tablespoons of Russian dressing on each sandwich. Add another layer of corned beef and top with another slice of Swiss cheese on each sandwich. Butter the side of the sandwich facing up.
Step 3: Pre-heat a large skillet to medium heat. Cook the sandwiches on one side until golden brown. Use a spatula to flip the sandwiches over and finish cooking on the other side until golden brown. Cut in half and serve.
(Makes 4 Servings)

Shrimp and pasta is always a great combination, add marinara sauce into the mix and you have one fantastic dish. Shrimp marinara is one of my favorite Italian seafood dishes and for good reason. It’s important to allow the sauce to simmer long enough for the flavors to blend, just like any type of good pasta sauce. You can use cooked shrimp for this recipe to save time, and it’s a great way to make good use of them. I usually like to add a little extra garlic and some red pepper flakes for a little heat. You can also add a little white wine to the sauce if you want. This will make a fantastic meal that seafood and spaghetti lovers are sure to enjoy. Serve with parmesan cheese and garlic bread.

Ingredients:
1 (14.5 ounce) can diced tomatoes (with juice)
1 (6 ounce) can tomato paste
½ cup water
1 medium onion (diced)
2 tablespoons fresh parsley (minced)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon pepper
½ teaspoon red pepper flakes (optional)
1lb cooked frozen shrimp (peeled and deveined with tails removed)
1lb spaghetti (cooked and drained)
Shredded parmesan cheese (for serving, optional)

Cooking Instructions:

Step 1: Cook noodles according to package directions. Drain and set aside. In a large skillet (or sauce pan) over medium-high heat add olive oil. Add garlic and onion and stir fry for 3 minutes. Add diced tomatoes, stir in tomato paste, water, parsley, salt, oregano, basil, and pepper. Add red pepper flakes if desired. Bring to a boil, reduce heat and simmer for at least an hour.
Step 2: Within the last few minutes of cooking, add shrimp and cook until heated through. Serve over spaghetti and top with parmesan cheese.
(Makes 4 Servings)

As fall approaches its time to get ready for some baking recipes. One of my favorite items to bake is Bundt cakes. This recipe in particular, blueberry Bundt cake is amazingly delicious. It’s so good in fact you may not be able to control the temptation. I can’t say this recipe is very healthy but it sure does taste great. Some of the ingredients that go into this Bundt cake include butter, sugar, and sour cream. What’s great about this cake is the brown sugar layer that is swirled into it. This layer consists of brown sugar, cinnamon, and pecans. When the cake has finished baking and has cooled, you can top with your favorite icing if you choose. A basic mixture of milk and confectioners sugar works great. Enjoy.

Ingredients:
1 cup butter (softened)
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh blueberries (or frozen)
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoons confectioners’ sugar (for dusting)

Cooking Instructions:

Step 1: preheat the oven to 350 degrees. Grease and flour a 9” Bundt pan. In a large bowl cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract. In a separate bowl combine flour, baking powder, and salt. Stir into the wet batter and mix until just blended. Fold in blueberries.

Step 2: Spoon half of the batter into the greased Bundt pan. In a small bowl combine brown sugar, cinnamon, and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over the rest of the batter. Use a knife or spatula to swirl the sugar layer into the cake.
Step 3: Place into the oven and bake for 55 to 60 minutes or until a knife inserted into the cake comes out clean. Remove from the oven and allow to cool on a wire rack. Remove from the pan and dust with confectioner’s sugar.

Football season is upon us once again, and that means its time for game day recipes. First on the agenda is BLT hot dogs. Just like the name says, these are your classical fried hot dogs with bacon, lettuce, and tomato. The mayonnaise is totally optional, I personally enjoy it myself but if you are not a big mayonnaise fan, it can be left out. What’s great about these hot dogs is the cooking method; the hot dogs are fried in the bacon grease for amazing flavor. This is a very easy and simple recipe that’s perfect for football season. The hot dogs can also be grilled if you choose to do so. Enjoy.

Ingredients:
4 hot dogs
4 slices of bacon
1 large tomato (seeded and diced)
lettuce (shredded)
Mayonnaise
4 hot dog buns (toasted)

Cooking Instructions:

Step 1: Heat a medium skillet to medium heat. Add strips of bacon and fry until crispy. Remove from the pan and drain on paper towels. Add hot dogs to the pan and fry in the bacon fat until heated through and a little browned.
Step 2: Place eat hot dog into a toasted bun, put a slice of bacon next to each hot dog inside the bun and top with mayo, tomato and lettuce.