Greek Turkey Meatballs with Tzatziki Sauce

Despite the fact that the last 4 recipes I have posted have all been desserts, we are actually eating real food too! In fact we’ve had quite a few good meals lately. Unfortunately for the blog we’ve been eating when it’s already dark and my attempts at photographing food with an external flash have come up a little short lately. The good news is that one of our delicious dinners made for pretty delicious lunch leftovers, and I finally was able to get a decent photo. The sun is starting to stay out a little later so hopefully this won’t be an issue for too much longer!

These are flavorful and good-for-you meatballs. On the first night, I served them with roasted potatoes and asparagus (probably not Greek…). For lunch, I laid them on a bed of lettuce, onions, bell pepper, and tomatoes, and served them with (homemade!) pita bread. It was delicious both ways. I actually loved the way the roasted potatoes and asparagus tasted when dipped in the tzatziki sauce. But I also really loved the way the pita bread tasted with the tzatziki sauce. Win win situation if you ask me!

Note: I found the turkey meatball recipe over on Skinny Taste and she also had a tzatziki sauce recipe, but I’m a huge fan of  Elly’s recipe so I stuck with that. Below both recipes are listed as I made them.



Chicken Salad

I like my chicken salad sans fruit and nuts and leaning more towards the moist side. How do you like your chicken salad?

Years ago I had chicken salad at a party that I fell in love with. Something about the flavor was unique, a little more tangy than a typical chicken salad, but still simple. I really hate it when people try to hide grapes and apples in chicken salad (I know, everyone says it’s good but I just can’t get past the fruit in mayo) so the simplicity of that salad was perfect for me. Unfortunately, it was a family recipe so it wasn’t up for sharing. I thought I detected a flavor similar to coleslaw so I took a little mental note and tucked it away for later. Despite wanting to try my hand at recreating it, it has remained tucked away for several years. Finally last week I decided to give it a go for a simple lunch on the day of my parents arrival to San Diego.

After typing the recipe out it appears that I have taken away from some of the simplicity, but it was thoroughly enjoyed by both of my parents, Sean and me. It had just a hint of tang and, due to a greater amount of liquid than most chicken salads, a nice amount of moisture. I served on sandwich thins with a side of sliced veggies and fruit. With a finer chop on the chicken it would also make a nice topping for crackers.

Tangy Chicken Salad with *Homemade Mayonnaise
(Mayonnaise adapted from Confections of a Foodie Bride)

1 egg, at room temperature
1 Tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp kosher salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
3 tbsp sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup buttermilk
2 tbsp apple cider vinegar
1 1/2 tbsp lemon juice
3 cups chicken, cooked and chopped
1 celery stalk, diced
2 green onions, thinly sliced
2 tbsp diced pimentos
2 tbsp fresh parsley chopped

Add the egg, lemon juice, vinegar and salt to the bowl of a food processor. Turn on and process. Very slowly stream the oils into the food processor. After adding all of the oil, process another 30 seconds. You just made mayonnaise! Remove 1/2 cup of mayonnaise (place in an air tight container, pressing plastic wrap into mayonnaise) and store for later use. Place the remainder of the mayo in a large bowl.

To the bowl add the sugar through the lemon juice and stir to combine. Add the chicken, celery, green onions, pimentos and parsley. Cover and refrigerate for at least 2 hours before serving.

* I really liked the flavor the home made mayonnaise with olive oil gave the chicken salad, but if you’re looking for easier prep time you can certainly just use 1/2 cup of store bought mayonnaise.

Note: After 3 days in the fridge it was a little runny. After pouring off some of the excess liquid it still tasted great so don’t worry if it appears to be watery after storage.

Buffalo Chicken Salad

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

You may have noticed that I had no updates last week and that was because I was on vacation. I had 2 posts ready to go and expected to be able to post them while I was gone but unfortunately we didn’t have internet access because the house we were staying at had a broken router. This is one of those 2 recipes. I made it for our lunch the day before we left and it was so good.

There is a local coffee shop near my grocery store and it serves a few different types of really tasty sandwiches. My favorite has always been the buffalo chicken salad and I have been wanting to recreate it for a while now. I started by throwing some things together until I was happy with the flavor and the texture. I had to find the right balance of spicy kick and smooth, cool, creaminess. I think what I came up with is just as good if not better than the coffee shop version. It came together pretty quickly and would be great on a tortilla wrap, sandwich bread, a croissant or even just right out of the bowl. I can’t wait to make this again!

Buffalo Chicken Salad


1/2 cup Light Miracle Whip (I intended to use mayonnaise but I grabbed the wrong jar and I think it was the a good mistake :))
1/4-1/3 cup Franks Red Hot
1/4 cup blue cheese dressing
1/4 tsp paprika
dash of cayenne pepper
Dash of black pepper
1 celery stalk, cut into very small pieces
1-2 pickle spears cut into very small pieces
2-3 chicken breast, cooked and cut into bite size pieces


In a medium mixing bowl combine all of the ingredients through black pepper. Taste test along the way and add more hot sauce if you want it spicier and more blue cheese dressing if you want it creamier. When you have the right flavor add the chicken pieces, celery and pickle.