everything trader joe's gyros.

yaaaaaaaaas. 

excited to share this one! pete & i love to make gyros at home - and we've made them in several different ways using ALL items you can buy at trader joe's!

all for $22! and you can use these ingredients to make either a whole bunch of gyros at once, or stretch them out to have them in 2-4 sittings, depending how many people are eating and how many gyros you'll have. i usually eat 1 if we're using the naan bread; if we're using the thinner flatbreads i might have 2. anyhoo you can stretch these out and have gyros for several meals!

and you can have this done in less than 20 minutes! very excite!

i LUHUHUHHHHVE gyros. & greek food in general. even though these are considered the hot dog of greek food, me no give a hoot. i proudly enjoy hot dogs too, so there. 

so the meat component in here is meatballs -- not lamb + beef. but, i find that the italian meatballs at TJ's do a great job at mimicking gyro meat flavor. especially when you crispify them.

here's what we use!

italian style meatballs ($3.99), tomatoes ($2.29), cucumbers ($1.99), green bell pepper ($0.69), spinach ($1.99), red onion ($0.89), feta cheese ($2.69), tzatziki ($3.49), and naan ($3.69) or flatbreads. 

you can use other colors of bell peppers or other veggies you like, these are just the basics of what i normally go for, flavor-wise. it doesn't matter what type of tomatoes or cucumbers you get - they have a few varieties.

also, i prefer to make tzatziki homemade. but they've got it at TJ's, too!

the naan bread is super fluffy and has a great texture, but they're an odd shape to fit stuff in. i'll get the middle eastern flatbreads at TJ's most of the time. pitas work, too.

i've tried using TJ's turkey meatballs in these gyros, but the regular italian style are just way better tasting.  way mo fat & calz though. i actually barely use two meatballs on my gyro because i'll slice them up and crisp up the interior in the pan. and they're pretty rich. one meatball goes a long way for me. pete just goes whole meatball style; he doesn't know what calz are. 

dice up the tomatoes, cucumbers, green pepper, some red onion, add a few shakes of salt & pepper, and gently toss with a spoon. i like to chill this while i'm waiting for the meatballs to cook. 

we kicked our microwave to tha curb, so i like to thaw the meatballs a little bit before putting them in the pan. i add a little water and cover the pan to steam it up for about 5 minutes, then uncover and turn them to crisp. then i'll cut them in half or slice each meatball into 4 and crisp up those innards on low while i'm getting everything else ready.

if you do have a microwave, heat them in there for a few minutes and then brown them in a pan for about 5 minutes.

warm the naan, flatbreads, or pitas on a pan til they're easy to fold, then build your gyro!

i like to bulk it up and add extra greens like spinach, then layers of tzatziki, veggies, meatball slices, feta, and more veggies on top! 

sriracha is also amazing on gyros.

hey! you could also use the extra veggies & such to make a chunky greek salad on the side! 

we love you TJ's! and obviously while you're there you'll probably get a cheap bottle of wine and some sort of delish seasonal cookies or fabulous chocolate treat. because that's just what happens in that place. 

 

qp

champagne mango ice cream for coco kelley!

hi!

i am so excited to announce that i will be a new food & recipe contributor for coco kelley!

if you know her site, you know it is brimming with stunning inspiration for interiors, entertaining, design, and do-it-yourself projects. cassandra's site has been around for 10 years now, essentially since the beginning of blogging! ha! she has sooo much beautiful content available over there and i am thrilled to be able to be a part of it.

my first recipe for coco kelley is this fresh champagne mango ice cream! 

i was just talking about all the funny mini batches of ice cream i'd been concocting recently (when these pb s'mores ice cream bites were born), and this was the purpose for all that testing!

i'm super proud of how this recipe turned out. i finally mastered a creamy ice cream base, and the fresh champagne mangos with a spot of fresh lemon juice make for SUCH a refreshing and yummy summer ice cream!

peter even LOVED it and he is truly my toughest food critic. 

my nerves are at an all-time high when he goes to taste something i made (he really should moonlight as a food critic - his feedback is always interesting and on point. if you don't toast this guy's bread or bun, you are dead to him). but anyhoo i was surrounded by mangoes and melons and "frozen yogurt" tests and containers of cream and milk and this and that everywhere and it was 90 degrees and i was hot & bothered waiting for his opinion practically with my hands over my eyes. and he said.....

Champagne Mango Ice Cream_4.jpg

"YUM." a capitol YUM with wide eyes which means 'YES, great job quinn this has my seal of approval and don't change a thing.' .....i don't think i could have handled whatever critique he may have had in that moment after making like 6 batches of ice cream that week hahaha.

it's really good. and champagne mangoes are typically ALL perfectly ripe which is insane/amazing! have you tried these? i've seen a lot of them available at produce stands and grocery stores in this last stretch of summer. they are a bit sweeter and more tender than a regular mango. and all of them are ripe and ready to eat as soon as you buy them which is fabulous.

check out the recipe for this ice cream over on coco kelley! and get after them champagne mangoes while they're still around!

i topped mine with golden raspberries, champagne grapes & flaked coconut for a delightful crunch and juicy textures!

 

qp