Thursday, January 28, 2016

Indian Chicken, Greek Salad, and Rosemary Flat Bread

 I have been thinking about this challenge to make new food with every meal I have made. And I have so many favorites too! So I am going to try and meld some of my favorite recipes into some new ones to create awesome meals.

Laura posted her favorites on her blog to start off her 52 new meals!
You can read then here and they look awesome!
I am so excited to do this with her!

My new recipe this week is a Greek salad that I found at How Sweet Eats, but changed it a little. We don't do a whole lot of dairy in our house and I also already have a fantastic flat bread recipe, so I just used the one we love. Combine this all with my favorite Indian chicken, and although it sounds funny, it came together beautifully!

Alright! Here we go.
In the morning make your Indian Chicken in your crock-pot.

Creamy Crock-pot Indian Chicken


2 lbs chicken
3 tablespoons lemon juice
2 tablespoons garlic
1 tablespoon jalapeno
2 teaspoons salt
1 teaspoon cumin
3/4 teaspoon pepper
1/2 teaspoon cardamom
1/2 teaspoon paprika
1/4 teaspoon mace
8 oz yogurt or sour cream

Place everything in your crock-pot.
Cook on high 2 hrs and low 2 hrs or on low for 8 hrs.
**You can also freeze this meal uncooked! Add everything you need to a zip lock bag minus the yogurt or sour cream and freeze it. Then dump it all in your crock-pot when you need it adding the yogurt or sour cream**

Next up about 1.5 hours before dinner time, make your dough so it can rise.

Rosemary Flat Bread


1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh or dried rosemary
3/4 cup water (might need more)
1 teaspoon oil

In the bowl of a mixer combine the yeast, sugar, flour, salt and rosemary. Mix to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.

Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.

When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch pieces.

Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

While you are waiting for your bread to rise, go make your Greek Salad!

Greek Salad


1/4 cup red wine vinegar
3 tablespoons lemon juice
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/2 teaspoon dill weed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
2 shallots, thinly sliced
2 cups grape tomatoes, halved or quartered
1 seedless cucumber, peeled and chopped
1 cup pitted kalamata olives, some sliced if desired
**To make it a traditional Greek salad add 8 ounces feta. Although it was amazing with out it. This is definitely going to become a new staple in our house.

Combine all ingredients for dressing and allow to sit.
Cut up all ingredients for the salad and then toss together in a bowl.
Drizzle dressing over the salad until evenly coated. There will be left over dressing.

Finish up your bread and serve the chicken and the salad over a bit of lettuce on your flat bread! 
Seriously?! And awesome dinner.

Thomas and I stumbled upon this flat bread recipe ages ago and with a few changes have been using it ever since. And my sweet friend Suzy taught me how to do prep for freezer cooking years ago and this is one of the favorite recipes that she gave to me.