Eleven of 20 Things 2020 Has Taught and Reminded Me + Ground Turkey Gyros

Happy Tuesday! How’s everyone doing as we draw nearer to Christmas Day? I hope the hustle and bustle has come to an ease and y’all can relax and unwind the remainder of this week.

The eleventh thing the year has taught and reminded me is:

11. The privilege to work remotely from home.

I have been so blessed to work from home during our stay-at-home orders and throughout the pandemic, even prior to COVID. My company provides us with a laptop, WiFi hot spot, and mobile phone. We use a cloud-based electronic system and can basically work from anywhere. I’m so grateful for that. I’m also so very thankful that I’m considered an “essential worker” and am able to aid my seniors during this crazy year, even if I don’t meet with them in-person. They need services and the connection more than ever. Thank goodness for the telephone, fax, email, and postal mail. We all need to lean on one another. We’re in this together.

I love Greek food, especially tzatziki sauce. I made my own ground turkey gyros (pronounced “yee-row”) with tzatziki sauce earlier this year (see featured image). It was amazingly yummy. I love ground turkey. It was a very simple and quick dish. I seasoned the ground turkey with garlic salt and garlic pepper. The tzatziki sauce was made with Greek plain yogurt, dried dill, garlic flakes, and pepper. Yum! There ya have it!

Good night, All! Until tomorrow.

FS x

Ground lamb and turkey squash stew

Happy Spring!

In light of a new season, I made a yummy squash stew with ground lamb and turkey and barley rice from Japan. I was inspired by this recipe.

Ingredients used:

  • Ground lamb
  • Ground turkey
  • Large onion
  • Garlic
  • Sprigs of thyme
  • Kale
  • Carrots
  • Kosher salt
  • Garlic salt
  • Pepper
  • Garlic pepper/powder
  • 1.5 bottle of beer (I used Miller Lite)
  • Butternut squash
  • Chicken stock (no salt)
  • Barley rice
  • Flour for thickening

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Barley rice from Daiso in Japan.

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Ta da! A very tasty stew.

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I wish I had bought more of this rice. It was so delicious!

A healthy, yummy dinner just in time to welcome spring! I was very pleased with this dish.

Now that Honolulu has Daiso, I hope to find this rice there. It was to-die-for!

 

Orzo bake!!!!

A couple weekends ago, I made a random dish with orzo pasta. I’ve never had orzo before and was curious to make this Greek Chicken Orzo Casserole dish by Betty Crocker. However, I, of course, changed the recipe, a tad bit. Ok, maybe by a lot! It turned out really delicious! I couldn’t stop eating it!!!!

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BAM! Another success!

I altered the recipe:

  • 1 package (16 oz) uncooked orzo pasta
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 bag (5 oz) baby spinach
  • 8 oz feta cheese, crumbled- I used two 8 oz feta cheese containers
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)- I used Swanson’s reduced sodium chicken broth
  • 1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders) I used ground chicken and turkey
  • 1 teaspoon Greek seasoning I used authentic balsamic vinegar from ITALY!!! That was some thick vinegar!
  • 1 teaspoon finely grated lemon peel- I zested the lemon
  • 2 tablespoons sliced green onions

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I need to find this the next time I am in Italy!

Happy new week!

FS