Greek steak pita sandwiches

These are a fantastic summer sandwich! It packs great protein and a cool crunch of cucumber with the sweetness of good ole summer tomatoes!

1 lb of flank steak

2 cloves garlic minced

1 cucumber

1 tomato

3 T of red wine vinegar

3 T of  of chopped oregano (I used fresh but dried would work too)

1 T salt

1 T of fresh ground pepper

4 T olive oil

1 package fresh pita bread

Fresh spinach leaves

Kalamata olives and feta cheese (optional)

Dressing:

5 T plain Greek yogurt 

1 T red wine 

Salt and pepper

1 tsp oregano

1 tsp Dijon mustard

1 tsp course ground mustard

3 T olive oil

First we need to make a marinade for the meat. Mix your olive oil and red wine vinegar with oregano and garlic. And salt and pepper and mix marinade well. I like to put mine in a zip lock bag and put the meat in and coat it real well. Let it marinade for an hour or two.

Heat up your grill and grill your meat till the doneness you like it. Remove from heat and let sit for 10 minutes.

While meat rests, cut tomato and cucumber really thin. Also mix up your dressing by throwing all the dressing ingredients in a bowl and whisking to bring it together. I sprinkled a little feta in mine just because I love some feta!

Now slice your meat into really thin strips and cut your pita in halves. Make a layer of cucumber then tomato then spinach then add your meat slices in. Throw in some kalamata olives and feta cheese and drizzle in a big spoonful of dressing.

Now take a big bite and enjoy!

Chocolate chip brioche pretzel

A little salty and a perfectly sweet little pretzel bun! Ate the last one with a cup of coffee this morning! They sure didn't last long at all!

2 1/4 C. Flour

2T honey (if no honey then just double the sugar)

2 T sugar

1/2 tsp salt

1 1/2 tsp instant yeast

1/3 C whole milk warmed to 120 degrees F

2 eggs at room temp

1/2 cup unsalted stick butter at room temp.

1 C mini chocolate chips

1 square bakers semisweet baking chocolate square chopped

For the glaze:

1 egg

1 1/2 tsp salt

1T water

Coarse sugar to sprinkle

In a stand mixer with the paddle attachment mix your flour, sugar, honey,salt, yeast. At low speed add Milk and eggs and then work up to a medium speed and let it go for about 10 minutes. Begin to add butter by tablespoon at the end of 10 minutes. You may need to swap to a dough hook here....I did. Keep added butter till all gone and incorporated. Then let dough hook work its magic on low for about 5 minutes.

Place dough in a lightly olive oiled bowl and set in a warm place for 2 hours.

Heat oven to 350 degrees and line a baking sheet with parchment paper.

Lightly punch down dough and add chocolate chips and chopped chocolate. Gently fold into dough with hands and begin to pinch about 8 pieces. Roll each of your pieces out into nice long ropes and then twist and fold into pretzelish shapes. Place on parchment paper.

Whisk egg,salt, and water in a small bowl and brush onto each pretzel and then let rest for 15- 20 minutes. Brush pretzels once more and sprinkle with sugar.

Bake 12-15 minutes just till they begin to brown. Let cool just a few minutes then eat while warm! Eat them all while they are nice and fresh and warm. You'll regret it later but gosh they really are that good! 😀