Taziki's Friday Special

In honor of "Throwback Thursday" and just good ol' fashioned cooking, I have to share one of my favorite meals EVERRRR!!! I spent my college years in Birmingham, Alabama. Taziki's is one of the most popular restaurants in town. They are known for their awesome Greek food. On Friday's, they have a special that includes pasta & chicken over a bed of lettuce and a side of pita (sounds kind of bland, I know, but it's sooo yummmy!!!). I (along with the other half of Samford and Birmingham residents) enjoyed most Fridays at Tazikis.

Since I've moved back to Jacksonville, I have soo desperately missed Friday Special. Each time I go back to Birmingham, I have to make my trip to get my "fix". So when I found a copycat recipe, "literally, I died" (some of you may get that inside joke)  :))) I've adapted a recipe over time to make it exactly as I like it, but I can promise you you'll love it!!

Ingredients:

1 teaspoon thyme (I really don't love the flavor or thyme, so I use very little)
1 shallot, minced
Juice of 1 lemon
1/2 cup of balsamic vinegar
1.5 cups olive oil
1 tbsp Dijon mustard
1 tsp sugar
Salt and Pepper
2 head of romaine lettuce
1 box of penne pasta
6 chicken tenderloins (~1 lb)
feta cheese
Roma tomatoes
fresh basil

Directions:

Marinade chicken in a touch of olive oil, salt and pepper.
After chicken marinades for a few minutes, grill chicken for about 8 minutes.
Bring water to boil and cook pasta until al dente.
Cut, waste and spin lettuce

For vinaigrette:
Mix thyme, shallot, lemon juice, balsamic vinegar, sugar, Dijon mustard, salt & pepper & olive oil together in a small bowl.

After pasta is cooked and drained add chopped chicken to the pasta. Toss with vinaigrette. Plate a bed of lettuce and place pasta on top of lettuce. Pasta is topped with feta cheese, diced tomato and fresh basil.  

I  promise you will love this recipe! Give it a try and let me know what you think!!
                                                                                          ~ G

Pumpkin Bread

This time of year, I can never get enough pumpkin in my life! Pumpkin spice lattes, pumpkin pie, pumpkin roll, you name it! A couple of weeks ago, we had a "pot luck" at work and a co-worker brought pumpkin bread. It was some of the BEST pumpkin bread, I'd ever put in my mouth...so moist, perfectly spiced and very light! I've made it a mission to figure out how to make delicious pumpkin bread like that! Pumpkin bread is perfect for thanksgiving, christmas or really anytime of year in my personal opinion. 

Below is a version of my pumpkin bread recipe. It is super easy and pretty yummy too! 

Ingredients:

• 1/2 cup of vegetable oil
• 1/2 cup of sugar
• 1/2 cup of packed brown sugar
• 2 eggs (beaten)
• 1 can pumpkin
• 1 1/2 cup of sifted flour
• 1/4 tsp. salt
• 1/2 tsp. of cinnamon
• 1/2 tsp. of nutmeg
• 1 tsp. of baking soda 

**Note: I will add more cinnamon or clove next time** 

Directions: 

1. Blend the oil, brown sugar and granulated sugar in large bowl.

2. Stir in beaten eggs and canned pumpkin

3. Mix in all dry ingredients. 

4. Grease bread pan and pour in batter (~2/3 of the pan)

5. Put the loaf pan into a casserole or cake pan

6. Pour ~2 cups of water into the casserole dish (The water should be about .5 inches up the loaf pan).

7. Bake the bread on 350 degrees for 40-45 minutes. Use a toothpick to make sure the bread is finished.

8. Let the bread rest and cool for 10 minutes before slicing. 

I prefer Libby's for any pumpkin baking! 

The water in the casserole dish keeps the bread moist and from drying out during the baking process. 

I got these precious little loaf pans for a wedding gift. They are perfect size for gifting or just enough for 2 :)

Do you love pumpkin as much as I do? Try this recipe...let me know what you think! 

                       

                           ~G

Tailgate Prep

This weekend is one of THE biggest weekends in college football....FLORIDA vs. GEORGA aka The World's LARGEST outdoor cocktail party!!! Being a Jacksonville native, I'm a little partial to the FL/GA weekend, because around here, everything stops!! Businesses slow down on Thursday, store fronts are decked in Orange/Blue & Red/Black, students are even out of school (I think thats probably for a different reason...oh well). 

Each year, we gather our friends and travel downtown to join in all the festivities. Several years ago, we were lucky enough to meet these two precious ladies who sell their parking lot to us each year....best part is, their building has 2 REAL bathrooms...no more porta-potties for ME!!!! I love to tailgate!!! There's just something about everyone being in one part of town having the time of their lives that's hard to pass up. 

It always takes a good bit of pre-planning to pull off a decent tailgate. My hubs has got it down to a science and each year it get a little easier for me (even though I always want to do too much). It's nice to have good friends that join in, help out and it turns into a large potluck. I'm trying to organize my list of food for the day, so feel free to share any suggestions you have! 

Tailgate Menu:

Famous Hammy Sammies (aka warm ham sandwiches)

Picture Taken from Pinterest

Recipe adapted from a friend of a friend (I think that's how this recipe works):

2-4 tablespoons melted butter2 tablespoons brown sugar2 tablespoons dijon mustard2 teaspoons poppy seeds1-2 tablespoons worcestershire sauce
Mix these ingredients together. Cut hawaiian sweet rolls in half and cover with chopped ham. Baste sauce over bread and ham. Wrap in aluminum foil and bake at 350 degrees for about 20 minutes or until warm.  
Buffalo Chicken Bites (recipe adapted from Gourmet)
1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 tablespoons brown sugar
Crescent Rolls (The real recipe includes        homemade dough...yeh right, this is for a tailgate!)

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

Roll out crescent rolls and press flat. Scoop spoonfuls of Buffalo Chicken Mixture into rows on the dough. After a row is made, roll the edge of the dough over to make a rope. Seal the rope with fingers, then slice 2 inch pieces with sharp knife. Repeat. 

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Grilled Hamburgers and Hotdogs

Pigs -n- Blankets
Spinach Dip
Rice Krispie Treats
Fruit Dip with assorted fruit
Rasberry Beer

Food from others:
Macaroni and Cheese (homemade of course)
Baked Beans
Buffalo Chicken Dip
Charleston Dip
Chocolate Chip Cookies
Brownies 

I am so excited for this weekend...I know it's going to be a BLAST!!! What are your plans? Have any recipe suggestions I should try? Feel free to stop by our tailgate if your around! Gators and Dawgs Welcome!!!! 
                                                                                        ~G