Monday, July 28, 2014

Where's the Crust Pizza?

I know this looks like your average homemade pizza, but don't let that fool you! The ingredients that make up this crust are the complete opposite of traditional pizza dough, but it totally works! I don't know is very scientific sometimes, I know! In this crust is cream cheese, eggs, grated parmesan cheese, garlic powder and pepper. That's it! The flavor is very yummy and cheesy, which I like. It's not a dry crunchy crust. Only the edges have a slight crisp to them. The crust is nice and thin. The flavor of this pizza reminds me of lasagna. We love this pizza and I've made it often. But you need to make the crust and let it cool completely and until it firms up before adding the toppings of sauce, cheese and sausage or whatever other toppings you like. The first time I made this pizza I didn't do that and we couldn't pick up each slice. It was basically a soupy mess...a delicious mess though! Then after it's baked you need to let it cool slightly again before serving or it will be too mushy to eat.

This is the crust after it's baked and cooled and
before the sauce and toppings are added.

I found this very cool recipe *here* and made it as written except I tweaked the direction to simplify them and to include the part about letting the crust cool
before topping and baking again. Give this recipe a try. It's so worth it!
Where's the Crust Pizza?

8 oz. cream cheese - I used fat free
2 large eggs
1/4 cup grated parmesan cheese
1/4 tsp. pepper
1 tsp. garlic powder

1/2 cup pizza sauce
2 cups smoked sausage - diced or
other toppings of your choice
1 1/2 cups shredded mozzarella

Preheat oven to 350 degrees F.
Lightly grease a 9" x 13" casserole baking pan.
In a medium size bowl mix together the crust
 ingredients until thoroughly combined.
Evenly spread the crust mixture into the baking pan.
Bake for 15 minutes or until the edges are nicely browned.
Remove from oven and let crust cool completely,
at least 30 - 40 minutes.
Then add the pizza sauce, diced smoked sausage
 or other toppings.
Sprinkle evenly with the shredded mozzarella.
Bake again for 10 minutes or until cheese browns.
Remove from oven and let cool slightly
before slicing and serving.
Serves 4

Tuesday, July 15, 2014

Greek Burgers!

Or Gyro Burgers...or Greek Gyro Burgers! I wasn't sure what to name this delicious creation! How I came up with this one was to just take my favorite Greek Gyro Recipe and tweak it into a burger version! I'm on a burger journey these days. I've written about quite a few tasty and unique burgers that I've tried such as Grilled Asian Burgers... Cheesy Taco Burger...Smoky Spicy Turkey Burger and Quinoa Burgers. I loved all of those and now this Greek burger will be on the menu for a long time! I baked this burger in the oven but it would be even more delicious grilled! So try it either way!

I loved the garlic, onion and oregano that is minced and mixed into the meat. And the creamy, garlicky, feta dressing just ties it all together to give it that Greek Gyro taste. This is so much easier than making a gyro and less messy to eat!

Greek Burgers

1 lb. 93% lean ground beef
1 lb. ground pork
1 large onion - chopped
2 large cloves garlic - chopped
2 tbls. real bacon bits - jarred
2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. dried oregano
8 burger buns
lettuce & tomato - for topping

Place the chopped onion, garlic and bacon bits 
into a food processor and mince finely.
In a large bowl add the minced ingredients into
 the beef and pork. Season with the salt, pepper and oregano.
Mix until well combined. Then form into 8 equal burger patties.
Cover and let chill for a few hours
to let the flavors absorb into the meat.
These burgers can either be grilled on a barbecue
or baked in the oven at 400 degrees for about
 30 minutes or until cooked through.
While the patties are chilling make the feta dressing.

 Feta Dressing:
1/4 cup olive oil
2 tbls. fresh squeezed lemon juice
2 tbls. apple cider vinegar
1 tsp. sugar
2 cloves garlic - chopped
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. pepper
6 oz. container crumbled feta cheese
1/2 cup sour cream

Dressing Directions:
In a food processor puree the first 9 dressing ingredients.
Then add in the sour cream and pulse to mix well.
You want a nice thick dressing so it will stay on top of the burgers.

When burgers are cooked place in burger buns
 and top with feta dressing, thin sliced tomatoes and lettuce.

Thursday, July 3, 2014

Cabbage Casserole

This is an easy and delicious recipe that I found on one of my favorite recipe sites called 'All Free Casserole Recipes'. You can find just about any recipe you can think of on that food site. I made this recipe as soon as I saw it...I tweaked it slightly, of course, just to simplify the directions and ingredients. Oh, and to add more garlic...*smiles*

This cabbage casserole is creamy, cheesy and hearty.
 Use it as a side dish or serve it as a main dish, like I did.
Here is my version...
Cabbage Casserole

1 lb. 93% lean ground beef
1 large onion, chopped
2 large cloves garlic, minced
1 head green cabbage, cored and chopped
1 tsp. kosher salt
1/2 tsp. pepper
1/2 cup sour cream - I used fat free
2 cups shredded cheddar cheese

Preheat oven to 375 degrees F.
In a very large pan, brown beef with onions and garlic
over medium heat until meat is well done.
Then add the cabbage, stir and cook until cabbage is tender.
Season with salt and pepper. Taste and adjust seasoning if needed.
Remove from heat and add in the sour cream and cheddar cheese, mixing well.
Pour this mixture evenly into a greased 12" x 9" casserole pan.
Bake uncovered for 35 - 40 minutes or until well browned.
Let rest for about 15 minutes to set.
Serve warm.
Serves 4 - 6 as a main dish

Tuesday, June 24, 2014

Meatball Hero on a Stick

This is such a fun idea! Also, delicious of course! Oh, and very easy to make because the meatballs are skewered onto the sticks while raw! So everything is baked in about 15 minutes! This is perfect for lunch or as an appetizer. I actually served it for dinner with a salad. All I did was use my favorite meatball recipe, along with my favorite tomato sauce recipe to create this very unique and yummy meal. The bread part is just Pillsbury breadstick dough. You know, the kind you get in those cardboard tubes that you peel and crack open on the countertop! To make it even easier you can use store bought, premade, meatballs and jarred sauce.

Ready to be baked!
You just skewer the raw (or thawed, store bought) meatballs onto the sticks with the breadstick dough, as shown above. Then bake at 375 degrees F on a parchment lined cookie sheet until the meatballs are cooked and dough is browned. Remove from oven and add shredded mozzarella while still hot. Serve with warm tomato sauce for dipping. My family loved these. They were very impressed by the presentation! Not the same old, same old meatball hero! 
This would be fun to serve at parties!

I found this recipe on a food blog called Cookies & Cups. She used a turkey meatball recipe for hers! Go check it out because I don't have my meatball recipe posted yet! Come to think of it, I also don't have my tomato sauce recipe posted yet! I know...I know...I need to do that someday! I promise I will!

Meatball Hero on a Stick

36 small meatballs, raw or thawed store bought
1 can Pillsbury Original Breadsticks, 12 count
1 cup shredded mozzarella
2-3 cups warm marinara sauce for dipping
12 long wooden skewers

Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper.
Open the can of breadstick dough and separate each breadstick.
Lightly stretch each breadstick piece.
Take a skewer and starting with one piece of the dough,
 skewer one end onto the stick.
Then add a meatball. Fold the dough over the meatball
and skewer it. Do this until you have 3 meatballs weaved
onto each stick.
Leave space in between meatballs and dough
so that dough can expand while baking.
Repeat with all 12 sticks.
I was able to fit 6 meatball skewers onto each cookie sheet,
leaving room between each stick for expansion during baking.
Bake for about 15 minutes or until meatballs are cooked
and dough has browned nicely.
Then remove from oven and while still hot,
add shredded mozzarella onto each meatball.
Mozzarella should melt within a few minutes.
Serve warm with warm marinara sauce for dipping.


Friday, June 20, 2014

Venezuelan Hot Dogs

I recently had the pleasure of doing a cooking episode
on the Better Show with Chef George Duran. I was asked to make my recipe for
Hot Dog Onions and George made some Big Smoky Burgers!
It was a fun experience because George and the crew made me feel very welcomed!
During the filming George mentioned to me that he had a very good hot dog recipe called Venezuelan Hot Dogs. By the way, George is Venezuelan so he knows what he's talking about! I was intrigued by the combination of ingredients. I knew I would be making his recipe real soon...and I did!
I was trying to imagine what this recipe would taste like. I love all the ingredients but I just couldn't think of what they would be like on a hot dog! Well, it was delicious! It tastes like you're eating a hot dog with coleslaw and French fries in every bite! And boy, you really need to take a big bite! There's a whole lot of stuff going on with these hot dogs and we loved all of it! My family gave it 5 stars and believe me, they're a tough crowd!
This recipe will be on the menu for my July 4th barbecue!
Thank you George!
Venezuelan Hot Dogs

green cabbage
potato chips, crushed
Click **here** for complete recipe and directions.


Thursday, June 19, 2014

3 Ingredient Oatmeal Cookies

This is the kind of recipe that keeps me hooked on recipes because it's such a gem! I love finding these simple tasty recipes! These cookies are perfect, quick, easy, delicious, healthy and guilt free! Not to mention that they are soft, bite sized little cuties...Only about an inch and a half in diameter! So fun to just pop into your mouth! Goes so well with a glass of cold milk or a cup of hot coffee/tea. These cookies don't need anything except the 3 ingredients listed! The banana and chocolate chips are just the right amount of sweetness!

Ready to be baked!

I found this lovely cookie recipe on a site called 'Trick and Treat'. This recipe is all 'Treat' and no 'Trick'. This is a must try! I had these baked and ready to eat in about 25 minutes from start to finish! Here is how it goes...

3 Ingredient Oatmeal Cookies

1 cup instant oatmeal
1/2 cup peeled, mashed, very ripe bananas = 2 bananas
4 tbls. mini chocolate chips - I used semi sweet

Preheat oven to 360 degrees F.
Line a cookie sheet with parchment paper.
In a bowl mix together all the ingredients thoroughly.
Using a tablespoon measuring spoon, scoop dough into a ball
and place on cookie sheet. Flatten lightly into a disc.
Do this for all the cookies.
Bake for 15 minutes or until firm.
Let cool before serving.
Makes 18 small bite sized cookies.


Wednesday, June 18, 2014

Crispy Oven Roasted Parmesan Potatoes Over Chicken

Are you drooling yet? Don't you just want to take a fork and grab a piece? You may remember a very similar recipe from **this** post that I showed you last week. Well, I took that recipe one step further and turned it from a potato side dish to a main course. How, you ask? If you look closely at these photos you will see seasoned thin sliced pieces of boneless, skinless chicken breast under those crispy parmesan potatoes! That chicken was so tender and juicy! And that broth has tons of flavor! You'll be tilting your plate and slurping that broth like it's a bowl of soup...when no one is looking, of course! I'll be making these potatoes like this from now on! Serve this with a green veg on the side and you have a complete meal.

Crispy Oven Roasted Parmesan Potatoes Over Chicken

  4 large russet potatoes, peeled
2 Tablespoons Olive Oil
1 teaspoon black pepper, divided in half
1 teaspoon garlic powder, divided in half
1 teaspoon onion powder, divided in half
 15 oz. can fat free beef broth
2 Tablespoons of butter
2 boneless skinless chicken breasts, sliced into thin bite sized pieces
1/3 cup Parmesan cheese, freshly grated
kosher salt
black pepper
chopped fresh parsley, garnish
Preheat oven to 400 degrees F.
Cut the potatoes into 1 inch cubes and coat with the 
olive oil and half the pepper, garlic powder and onion powder.
In a medium sized pot simmer the beef broth and butter.
Then add the coated potatoes and bring to a boil for 8 minutes.
Season the chicken pieces with the other half of the pepper, garlic powder and onion powder.
Also lightly season the chicken pieces
with kosher salt and pepper.
Grease a 12"x 9" glass baking pan.
Evenly spread out the seasoned chicken pieces
in the bottom of that pan.
Now pour the boiled potatoes and the broth mixture
evenly over the chicken pieces.
 Top with the grated cheese.
Bake uncovered on middle rack for 50- 60 minutes
or until nicely browned.
Remove from oven and sprinkle with fresh chopped parsley.
Serve warm with pan juices.
Makes 4 servings.

Tuesday, June 10, 2014

Crispy Oven Roasted Parmesan Potatoes

The title of this recipe made me so hungry as soon as I read it! Then when I saw the description I knew I had to try it..."Crispy on the outside & soft inside." That's my kind of potato side dish! I found this recipe **here**

These potatoes have a unique taste! It's a taste that makes you think 'hmmmm, what is that buttery, beefy flavor?' Well, that's because the potatoes are boiled in a butter, beef broth mixture after they are coated with olive oil , garlic powder, onion powder and pepper. A very interesting technique. Then they are baked with the broth mixture and some grated parmesan cheese until they get that nice crispy exterior. I tweaked the recipe very slightly.

Here is how I made these oh so yummy potatoes...

Crispy Oven Roasted Parmesan Potatoes

6 Medium Potatoes, peeled - I used 4 large russet potatoes
2 Tablespoons Olive Oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups Beef or Chicken Broth - I used a 15 oz. can fat free beef broth
2 Tablespoons of butter
1/3 cup Parmesan cheese, freshly grated
Kosher salt to taste
Preheat oven to 400 degrees F.
Cut the potatoes into 1 inch cubes and coat with
olive oil, pepper, garlic powder and onion powder.
In a medium sized pot simmer the beef broth and butter.
Then add the coated potatoes and bring to a boil for 10 minutes.
Now pour the boiled potatoes and the broth mixture into a 12"x 9"
glass baking pan. Mix in the grated cheese and spread
the potatoes out into a single layer.
Bake uncovered on middle rack for 50- 60 minutes or until nicely browned.
Turn the potatoes with a spatula after 30 minutes of baking.
Remove from oven and sprinkle with kosher salt to taste.
Serve warm.
Makes 4 servings.

Sunday, June 8, 2014

Grilled Shrimp Greek Pitas

I love quick, easy, delicious grill recipes! Especially when there's no messy grill to clean! This recipe is made using Reynold's® foil packets. I did have a messy grill that I had to clean before I grilled my shrimp because I didn't clean it the last time I used it...ooopsy! Check out this tip on how to easily clean your grill using only a ball of Reynold's® foil. I tried it and it worked great! No more grungy grill brushes for me. Look at my nice clean grill...
This recipe was done in less than 30 minutes, grilled inside this foil packet. Grilling ingredients in foil packets is so much fun because it's like opening a food gift full of yumminess! The shrimp stayed moist. The veggies steamed perfectly. The flavors were so light and fresh. And the yogurt sauce gave it an extra burst of flavor and was so simple to make. 
Place ingredients in center of foil
Fold up the foil to make a cute package

After it's grilled carefully open the packet to reveal the yumminess.
Look at all the juices inside the packet!

This recipe was created by Reynold's® wrap. I tweaked their recipe slightly to suit my families tastes. But check out their version **here** where they use salmon.
Here is my finished version of the Reynold's® recipe.
Grilled Shrimp Greek Pitas
Click **here** for my recipe version.
If you would like info on how to become an Allrecipes Allstar Brand Ambassador
click **here**

Friday, June 6, 2014

Seared Pork Chops with Onion Cream Sauce

I hope you're not tired of seeing all these different pork recipes I've been posting lately! I can't help it...I just love pork chops! And I also love creamy recipes! Plus this recipe was so easy! It's a win, win all around! I served these chops with couscous because I knew the sauce would be perfect with it...and it was! These pork chops are so tender and the sauce is not only oniony and creamy, but it also has a hint of Dijon mustard...yum! You'll want to make this once a week after you try it. Yes, that's what I've been doing for the past month! I brined my boneless center-cut pork chops for 8 hours before searing them, but use bone-in chops if you're not brining them. Bone-in tend to be more flavorful and more tender than boneless.

Seared Pork Chops with Onion Cream Sauce

4-6 center-cut brined boneless pork chops or
use un-brined bone-in chops
2 Tbls. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper

Mix together the garlic powder, onion powder and pepper.
Season both sides of pork chops with this seasoning mixture.
Heat a nonstick grill pan on medium heat.
Add 1 Tbls. olive oil to the grill pan.
Place the seasoned pork chops in the hot grill pan. If making 6 chops
you will probably need to do this in 2 batches as to not crowd the pan.
Add 1 Tbls. olive oil to the pan for every 3-4 chops.
Sear the chops for 3 minutes, then turn them over
 and sear for another 3 minutes.
Preheat oven to 350 degrees F.
Place the seared chops, side by side in a baking pan.
Bake uncovered on middle rack for
about 20 minutes or until chops are cooked through.
While the chops are baking make the cream sauce.

1 large onion, sliced thin
1 Tbls. Dijon mustard
1 Tbls. olive oil
1 cup chicken broth, low sodium
1/4 cup lite cream
1/4 tsp. kosher salt, or to taste
1/4 tsp. black pepper, or to taste
1 Tbls. corn starch
1/4 cup fresh chopped parsley

In the same grill pan used to sear the chops
 add 1 Tbls. olive oil over medium heat.
Add the thin sliced onions to the pan and stir/sauté
until the onions are tender and lightly browned.
Now add the Dijon mustard and stir to combine.
Cook for a few minutes, then stir in the chicken broth.
Bring to a boil and let the mixture reduce for about 3 minutes.
Stir in the lite cream and let it reduce for another 3 minutes.
Season with salt and pepper to taste.
If you want a thicker sauce whisk in 1 Tbls. of cornstarch.
To serve place the onion cream sauce in center of plate
 and top with cooked pork chops. Sprinkle with fresh chopped parsley.
I served mine with couscous,
but would also work well with potatoes or a green veg.

Recipe adapted from Chef Johnny Prep


Friday, May 23, 2014

Baked Eggplant and Tomato Stacks

#baked #eggplant #tomato #stacks #cheese #appetizer #sidedish
I decided to give this a try because I had an extra eggplant leftover from a previous recipe. This reminds me of a lighter and fresher version of eggplant parmesan. Much quicker to make and a whole lot healthier because it doesn't contain breadcrumbs and tons of cheese. Also, nothing is fried. All the yummy flavors of the eggplant and tomatoes shine through! Serve warm as a side dish or appetizer. This even tastes great cold with a drizzle of balsamic vinegar.

#baked #eggplant #tomato #cheese #appetizer #sidedish #stacks
Baked Eggplant and Tomato Stacks

1 eggplant, peeled and cut into 1/4" thick rounds
2 very large beef steak tomato, cut into 1/4" thick rounds
Try to have equal slices of eggplant and tomatoes.
Olive oil
kosher salt
grated parmesan cheese
shredded mozzarella
fresh chopped parsley

Preheat oven to 350 degrees F.
Place the eggplant slices on a baking tray.
Spread out the slices so that they don't overlap.
Lightly brush with olive oil and lightly sprinkle
with salt and pepper. Bake, uncovered on middle rack
for about 12 minutes or until tender.
Then top each slice of baked eggplant with a slice of tomato.
Lightly sprinkle with grated parmesan cheese and shredded mozzarella.
Bake for another 15 minutes or until the cheese browns.
Serve warm with fresh chopped parsley sprinkled on top.
Can also be served cold with a drizzle of balsamic vinegar.
Serves about 6-8 people

This post belongs to My Recipe Journey food blog.

Thursday, May 22, 2014

Cheesy Taco Burger - Only 3 Ingredients!

I know right now is grilling season, but this burger is one you will crave all year round! Especially if you're a taco fan like I am! This burger truly tastes like a beef taco! And it contains only 3 ingredients! Delicious AND easy! You can't get better than that! I found this recipe in my email box because I signed up to be a member of **this**site.  It's free and easy to become a member. Just enter your email address, choose a password and you're done. I'm so glad I joined because I've found many fabulous recipes there! You can save recipes in a file...and you can post comments and rate recipes too! That's my favorite part!

Take a look at my awesome Cheesy Taco Burger! Then go check out the recipe**here**

Cheesy Taco Burger #burger #easy #McCormick
Cheesy Taco Burger

1 1/2 pounds lean ground beef

1/2 cup crushed tortilla chips

1 package McCormick® Cheesy Taco Mix

Sliced cheese topping is optional

Makes 6 burgers


Tuesday, May 20, 2014

Peach Salsa Pork Roast

When I think of fruit with pork I usually think of apples. Especially because of that famous episode from The Brady Bunch show where Peter finds out Mrs. Brady is serving 'Pork chops and applesauce'  for dinner. Oh how I loved that show!

 Well peaches also go very well with pork! I think I prefer peaches rather than apples with pork! Sorry Mrs. Brady! I love the tangy, sweet and savory combination of this recipe! The sweet potatoes are equally delicious with the peach salsa in this recipe. This is fruity, garlicky, pork roast at its best! I also love how simple this is to prepare!

I found this recipe on a food blog called Foodie with Family. There it was posted as a slow cooker recipe. But since the recipe called for browning the pork on the stove top, I decided to finish cooking the pork in the same pan, in the oven. I just baked the nicely browned pork roast, covered at 350 degrees, for 25 minutes per pound. A perfect one pan meal. I served this with a salad, but you can serve it with rice also.

Peach Salsa Pork Roast

2 1/2 lb. boneless pork roast
kosher salt and black pepper
2 tbls. olive oil or corn oil
4 large sweet potatoes, peeled and cut into chunks
2 jarred cups peach salsa - I used mild
3 large cloves garlic, minced

Heat oil in a very large oven safe pan on medium high heat.
Lightly season the pork roast with salt and pepper.
Sear all sides of the seasoned pork roast very well.
Preheat oven to 350 degrees F.
Place the sweet potato chunks all around the seared pork roast.
Pour the peach salsa on top of the pork.
Sprinkle the minced garlic on top of the salsa
Cover and bake for 25 minutes per pound.
Check the roast after 30 minutes.
If the salsa is looking too dry add a little water.
To serve, slice into 1 inch thick slices and serve with the sweet potatoes.
Leftovers reheat nicely in the microwave.
Serves 4

This post belongs to My Recipe Journey food blog.

Thursday, May 15, 2014

Greek Gyros

I love seasoned meat that is roasted(or grilled), juicy and sliced thin. Then when you add a creamy, tangy, feta cheese dressing and some fresh chopped veggies like onions, lettuce and tomatoes...well, I'm in heaven! Neatly wrap it in some soft flatbread and you have the perfect gyro!

I don't own one of those spinning cone gyro meat grillers, so I didn't think it was possible to make a good gyro at home! But with this recipe that I found on a blog called Neighbor Food, it sure is possible! Instead on grilling the meat vertically the way Greek restaurants do it, the meat is oven baked in a thin loaf shape. Then sliced thinly and baked again. Very easy and just as delicious! On the Neighbor Food  blog they made Greek Gyro Nachos. But I chose to tweak that recipe slightly and make classic gyros. This was a huge success! My entire family loved this recipe and wanted me to make these gyros every week...which I gladly did!

Here is my version of the recipe from the Neighbor Food blog...

Greek Gyros

1lb. ground pork
1 lb. lean 93% lean ground beef
2 tsp. kosher salt
1/2 tsp. black pepper
3/4 tsp. dried oregano
1 large onion, cut into 1 inch chunks
2 large cloves garlic, chopped
5 slices of crisp cooked bacon, crumbled or 2 tbls. jarred real bacon bits
12 soft flour tortillas, fajitas size
1 large beefsteak tomato, diced
1 small red onion, diced
lettuce, chopped

In a very large bowl mix together the first 8 ingredients.
Then in batches, place this meat mixture into a
 food processor and puree to a paste consistency.
When the entire meat mixture is pureed, place back into the bowl,
cover and chill for at least 1 hour or overnight.
After meat has chilled, line a cookie sheet with foil.
Shape the meat mixture into 2 shallow loaves
 about 8 inches long by 5 inches wide and 2 inches high.
Preheat oven to 350 degrees F.
Bake uncovered for about 40-45 minutes or until cooked through.
Remove from oven and let cool until able to handle.
Slice the meat as thinly as possible into long strips
and place back onto the cookie sheet.
Raise the oven heat to broil and place oven racks in the broil position.
Broil the thinly sliced meat for about 2 minutes
or until well browned and crispy on the edges.
Remove from oven and keep warm.

1/4 cup olive oil
juice of half a lemon
2 tbls. apple cider vinegar
1 tsp. sugar
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
6 oz. container crumbled feta cheese
1/2 cup sour cream - I used fat free
3/4 cup milk - I used low fat
In a food processor or blender combine olive oil,
 lemon juice, vinegar, sugar, garlic, oregano, salt, pepper and feta.
Pulse until smooth, then add sour cream and pulse again.
Slowly add in milk until desired thickness is achieved.

Place some lettuce on the bottom of each tortilla.
Top each with some of the cooked meat.
Then top with the feta dressing, onions and tomatoes.
Serve immediately.

This post belongs to My Recipe Journey food blog.