Chicken Gyro Bowls

These were good, but I found this recipe sort of unnecessarily labor-intensive. Took like 45 minutes to make. If I already had leftover chicken and quinoa cooked, I might be more likely to make it again. I do love grain bowls for lunches, though.

Changes: I used baby spinach instead of kale, chives instead of parsley, and those big green olives instead of black, all based on what we had in the house. I also always cook my quinoa in chicken broth instead of water.

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Buffalo Chicken Tacos

This Cooking Light recipe be was good, but I think I prefer my buffalo chicken in non-taco form, and my tacos in non-buffalo chicken form. We still enjoyed them for dinner.

As for adaptations, I heated my corn tortillas directly over a flame, and cooked in a cast iron skillet instead of a grill pan.

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Chicken Marsala Meatballs

Another meatball checked off the books. This recipe is inspired by my mother’s take on chicken/veal marsala, and turned out quite well.

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Hambagu Steak / Dueling Hambagu Meatballs

It was John’s idea to have hambagu steak in curry sauce for dinner this week. This is a dish we had in Japan at Denny’s, of all places (yes, Denny’s is quite different in Japan). I figured since I was making a meat patty, I might as well make some meatballs in the process. And since I had some tonkatsu sauce leftover in the fridge from the katsu sandos, I could use that to make a second meatball sauce…you get the idea.

I used Japanese curry cubes for the sauce here because we had some on hand, but you could also make a homemade sauce (like we did here) if you’re more ambitious or can’t find them around. I used this recipe as a general guideline for the patties/meatballs and the traditional sauce. You can serve the hambagu steaks either with curry sauce or traditional sauce — I tend to favor the curry but enjoy both.

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John’s Spicy Chili with Chorizo and Beer

John winged this chili recipe last night and we both thought it was quite good.

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Katsu Sando

I was kind of obsessed with getting these at train stations in Japan. It’s kind of a weird dish – a pork cutlet sandwich, served room temperature on white bread – but for some reason it works (and is actually fairly easy to make). We had these with some frozen gyoza.

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Baked Venison Meatballs

My friend Jamie brought over some ground venison from a friend to a gathering. Naturally, we decided to make meatballs with it.

We served half of these in a basic romesco sauce, and half of them plain. Both were good (I don’t have the romesco sauce recipe handy because my friend already had made it for another recipe).

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