Pueblo Colorado Real Estate

Ammie Thomas

Pueblo Co Real Estate


Chicken Gryro Recipe

Greek Gyro Recipe, Colorado State FairFor us here in Colorado, the State Fair will be in full swing this weekend, and for me, that means it is Gryo time!  Most people have their favorite fair foods, but they are usually more dessert type foods.  Don’t get me wrong, I like funnel cake, Indian fry bread and elephant ears, but there is something about the fair gyros that draw me in.
Luckily, I found this recipe a couple years ago and it is pretty easy and delicious.  I still recommend going to the State Fair and getting the authentic Gyro in the “fair” atmosphere, but I do recommend this recipe when you want to feed your craving at home.
Chicken Marinade
3/4 Cup balsamic vinaigrette salad dressing
3 Tbsp lemon juice
1 Tbsp dried oregano
1/2 tsp freshly ground black pepper
4 chicken halves (you can dice the chicken or leave it in halves)
– marinate chicken in the seasoning mix and refrigerate for at least an hour.
Tzatziki (cucumber) Sauce
1/2 Cup shredded or finely diced cucumbers (remove seeds if you wish)
1 tsp kosher salt
1 Cup plain yogurt (or plain Greek yogurt)
1/4 Cup sour cream
1 Tbsp lemon juice
1/2 Tbsp rice vinegar
1 tsp olive oil
1 clove garlic, minced
1 Tbsp chopped fresh dill
1/2 tsp greek seasoning
kosher salt and fresh ground pepper to taste
Remaining Ingredients
4 large pita breads (rounds)
lettuce diced (about 2 cups)
red onion, sliced thin
1 tomato sliced or diced
1 Cup feta cheese
1/2 Cup Greek olives
To make the sauce – Toss the cucumbers in the tsp of kosher salt and toss to coat, let sit for 5 minutes.
In a medium sized bowl, mix the yogurt, lemon juice, rice vinegar and olive oil.  Season with the garlic, dill and Greek seasoning, stir well.  Squeeze the cucumbers to remove excess water and then stir into the sauce. Season to taste with the salt and pepper.  Refrigerate until ready to use.
Take the chicken out of the marinade and grill or pan fry until fully cooked. Let chicken cool about 5-10 minutes and then slice into thin strips or dice (whichever is your preference)
Place the pita bread on the stove or grill to warm, turn often so as not to burn. Place sliced/diced chicken on the pita along with lettuce, onion, tomato and olives, pour sauce over and top with feta cheese.
Enjoy every savory bite.  And think of me if you are looking for a new kitchen to enjoy making this delicious recipe in 🙂
Photo courtesy of krookroo

Peanut Butter Cup Cupcakes Recipe

Peanut Butter Cup Cupcakes - Buddy Valastro's RecipeBuddy Valastro’s Peanut Butter Cup Cupcakes 
These scrumptious cupcakes are not very hard to make, but they look like you slaved for hours, or better yet, that you bought them at one of the specialty cupcake shops.  These will be your new favorite cupcake.  Let me know what you think when you make them.
Chocolate cupcake batter
1 1/2 Cups cake flour
1 1/2 Cup sugar
8 Tbsp unsalted butter, softened at room temperature
1/3 Cup unsweetened Dutch process cocoa powder
1/3 Cup melted unsweetened Baker’s chocolate
1 tsp baking soda
1/4 tsp baking powder
1/2 Cup hot water
4 extra large eggs, at room temperature
1/2 Cup buttermilk
You will need about 24 mini peanut butter cups if you want to add them inside the cupcakes (and then 24 for the top of the cupcake if you wish)
Peanut Butter Frosting
1 Cup butter
1 Cup peanut butter
5 1/2 Cup powdered sugar (preferable 6x)
1-2 Cups heavy cream
Preheat oven to 350 degrees
Making the batter – put the flour, sugar, cocoa, baking soda and baking powder in the bowl (stand mixer works best with the paddle attachments) Mix on slow until the ingredients are blended, then increase the speed and blend until smooth. Add eggs (one at a time) until absorbed in the mixture. Stop the mixer periodically and scrape the sides down.  Make sure the eggs are well blended in.
While mixing on medium speed, add the buttermilk (scrape down the sides if needed) and blend until smooth.
Pour batter into cupcake liners about 2/3 full.  If you want to add peanut butter cups into the batter, dip them 1/4 of the way in flour to prevent them from sinking to the bottom and burning. Bake the cupcakes for 18-22 minutes (depending on your oven)
Let them cool completely on a wire rack before frosting.
Peanut Butter Frosting
Mix the butter and peanut butter until blended, add the powdered sugar until it has the consistency of damp sand.  Add the cream slowly until it is the thickness you desire.
Frost the cupcakes and top with a peanut butter cup.  You can also drizzle melted chocolate over the top if you wish.
Ammie Thomas
Prudential Platinum Real Estate