Greek Tzaziki Chicken Pockets

This is a recipe that I enjoy making for guests. Its sweet flavor mixed with the red onion and the Cucumber Garlic sauce is always raved over. I got the original recipe from an old booklet full of chicken recipe contest winners, but I've made a few alterations over the years. If you make it just once, you'll crave it until you have to make it again!

2 1/2 lbs. boneless skinless breast and thigh meat, cut into 1" cubes
1/4 cup fresh lemon juice
2 cloves minced garlic
1 tsp. oregano
1/2 tsp. ground cinnamon
2 Tbs. honey
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce
2 Tbs. olive oil
8 small pita breads
1 cup sliced red onion
1/2 cup chopped fresh parsley
Cucumber Garlic Sauce (recipe following)

In a medium bowl, mix lemon juice, garlic, oregano, cinnamon, honey, salt, pepper, and hot sauce. Add chicken and marinate in refrigerator 30 minutes. In large nonstick frying pan, place oil over high heat. Add chicken with marinade 1/2 at a time, and stir-fry about 15 minutes or until browned. Spoon into pita breads, add red onion and parsley, and serve with Cucumber Garlic Sauce.

Cucumber Garlic Sauce:

In a small bowl, mix together 1 (8-oz.) carton plain Mediterranean style yogurt, 1/2 cup peeled and seeded chopped cucumber, 1 Tbs. chopped green onion, 1 large finely minced garlic clove, 1/8 tsp. salt, and 1/8 tsp. pepper. Refrigerate until serving.

Herbed Roasted Turkey

A few days ago my husband received his annual frozen turkey from work. Two hours before the end of his shift, he put it in the trunk of his car - on an unseasonably warm November afternoon. We had turkey last night. Call it a taste of things to come. Here's how I roasted it. It came out wonderfully. I served it with the garlic mashed potatoes (also found in this blog), a cabbage salad, and acorn squash. We'll save the pumpkin pie and cranberries for next week...

1 turkey
olive oil
Sea salt & pepper
Rosemary
Sage
Marjoram
Basil
(I used dried herbs here.)

Rinse turkey and place in roasting pan. Rub with olive oil. Lightly sprinkle herbs, salt, and pepper over turkey. Cover with a tent of foil. Bake at 325 degrees until turkey timer pops out or meat thermometer reads 170 degrees in breast and 185 degrees in thigh meat.

Slow Cooker Paprika Chicken

Very simple with few ingredients - but unbelievably tasty! This is great with a side of mashed potatoes and a nice salad. Perfect for a chilly November evening.

1 (2 to 3 lb.) whole chicken, rinsed inside and out
Sea salt and pepper to taste
Paprika (about a tablespoon)

Rinse chicken and pat dry with paper towel. Season with salt, pepper, and paprika. Place in slow cooker. Cook on high for one hour, then turn temperature to low. Cook an additional 8 to 10 hours, or until the juices run clear and it's no longer pink in the middle. (Make sure not to overcook, as it can start to get mushy.)