Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Mini Cheese Cakes with Strawberry & Lemon Topping
Ingredients
- ~Gram cracker crust ~
- 1 cup Gram crackers (crushed)
- 3 1/2 tbs butter (melted)
- 3 tbs sugar (for gram cracker crust)
- ~Cheese cake filling ~
- 2 packs (8 oz) cream cheese
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup sugar
- 2 eggs Room temperature
- ~Strawberry Topping (optional) ~
- 1/4 cup sugar
- Strawberry’s sliced
- Juice from a lemon juice
- Lemon zest
Steps
In a medium mixing bowl add your crushed gram cracker. Add in 3 tbs of sugar and stir until well combined.
Add in 3 1/2 tbs of melted butter and combine.
Line your cupcake pan with cupcake liners. And add in a spoon full of gram cracker mixture. Press down firmly to secure the crust. Bake the crust for 5 minutes at 325*.
In your stand mixer (or with a hand mixer) combine your sour cream and cream cheese until smooth in consistency.
Add in your sugar and vanilla extract. Combine again until smooth in consistency.
Add your eggs one at a time and mix on low until combined.
Fill each cake cup (you want them to be close to the top) and put in your oven at 325* for 17-20 minutes.
Once done remove from oven and let sit for 1 hour before removing from cake pan.
In a small bowl add in sliced strawberries, lemon juice, sugar and combine. Took off with lemon zest. Cover Refrigerate to top cheesecakes.
After one hour refrigerate mini cheesecakes in a air tight container for 2-3 hours.
When ready to serve top with berry mixture and serve.
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