I was struggling to come up with something I could eat the on the Jason’t Deli menu the other day and then I found this little gem: The Mediterranean Wrap. Yum! And so easy, it really just begged to be knocked off at home. So here’s my version:
Collect up your ingredients:
2T Hummus (roasted red pepper or otherwise)
4 Slices oven roasted turkey
2 C Field greens or baby romaine
1/4 C Sliced Red pepper
1/4 C Diced cucumbers
1 T Fine Diced red onion (or purple onion according to Jason’s)
1T Sliced Kalamata olives
Optional: Tomatoes and feta
All wraps start with a good foundation – the glue that will hold them together. In this case it’s the hummus so spread that out over the entire wrap. Now lay your turkey over most (but not all!) of the hummus layer. You want to leave a sneaky bit open on one side so your wrap will “stick” when you roll it up. Cover the turkey with the field greens. Complete your toppings with the peppers, cucumbers, onions and olives. Now it’s time to get your wrap on. Start rolling on the opposite side of the sneaky open bit. Continue rolling pressing firmly all the way across making sure that no one tries to make a break for it out of wrap jail.Now just slice and enjoy!
Then go get a breath mint, ’cause we put a lot of delicious onions on this wrap.
Something fresh and delicious is in order for Sunday night dinner. Yesterday I went with an easy standby – Greek chicken kabobs and a simple Greek plate to go with it. Yum o!
To start, I did a quick marinade.
1 pound of chicken
1 T of Olive oil
1 1/2 t of Oregano
Salt and Pepper
I set that aside for about an hour and then I strung the chicken on to bamboo skewers. I placed the skewers on the grill with a cut lemon.
I could get all fancy here and talk about how grilling the lemon gives it a smoky flavor or how the citrus oils release while the chicken is cooking to give everything a lemony flavor, but I’ll leave all that to your imagination. Suffice it to say, if you haven’t grill lemons before, give it a shot.
When you pull the kabobs off the grill, pick up and squeeze out the lemons on the kabobs.
Now just grill up a bit of pita bread, throw down a Greek salad and some hummus and you’ve got dinner.
Well now that you already know how I did the Sorcerer’s Stone Jell-o, here is the rest of our menu for our big Harry Potter movie viewing party:
We made our desserts first. Pretzel rods dipped in chocolate and rolled in sprinkles of all kinds for the wands. Then owl feed, which turned out to be SUPER addictive! It was a traditional white trash snack mix. Man do I love those Wheat Thins Stix! And finally on to our pièce de résistance: Dragon chicken with dragon egg grapes and forbidden forrest broccoli.
The kids love their dragon chicken with ranch dressing so I simply mixed the ranch dressing with food coloring to come up with dragon “wings” and fire breathing. They loved it! Caroline especially liked the fact that she could mix all the colors and turn her ranch dressing brown.
Then to cap off our Harry Potter movie fest, a traditional glass of butterbeer for everyone! Yum!
I’ve tried a lot of butterbeer recipes and this one is my favorite. Although, I don’t add the rum extract and I dash in some butterscotch schnapps for the adults. Yum!