Chicken Gyro Pockets with Tangy White Sauce

What is classified as comfort food? Or better yet, what is the ultimate comfort food item? This has been the question ticking my mind for quite a while now. Sure, I have my favorite kitchen creations that I wouldn't hesitate shoveling them down my throat in all their glory granting them the title of the very best.  

I had first tried gyro chicken pockets at a food truck and was instantly smitten with them. I have been since creating different recipes of my own tweaking it a bit here and there. But I think I've finally gotten it nailed. The white sauce is absolutely delicious and lends moisture and tang to the gyro pockets. Score!

So did these delectable chicken gyro pockets cut the list? You got that right. My last day on earth would be spent devouring these in no time flat. I highly recommend you give 'em a try. I promise you will not be disappointed.   

Chicken Gyro Pockets with Tangy White Sauce

Yield about 8 pita half-pockets

*Note*: The amount of spices listed here is what I find to be the perfect balance for our tastes. Feel free to experiment and get creative in the kitchen.

INGREDIENTS:

For the chicken gyro pockets:

• 1 1/2 chicken breast pieces
• 4 TBSP yogurt
• 3 cloves garlic, crushed
• 2 Tbsp lemon juice
• 3/4 tsp crushed black pepper
• 1/2 tsp red chili powder
• 2 tsp paprika
• 1 tsp ground cumin
• salt to taste
• small pita breads cut in half
• choice of lettuce, tomatoes, and pickles

For the tangy white sauce:

• 1/3 cup mayonnaise
• 1/3 cup yogurt
• 1 clove garlic, crushed
• 1 TBSP lemon juice
• 1/4 tsp dried dill weed
• salt to taste

DIRECTIONS:

To prepare the chicken, in a medium-sized bowl combine the yogurt, garlic, lemon juice, and spices. Add the chicken pieces and let marinate for about 4 hours, or preferably overnight. 

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Meanwhile prepare the tangy white sauce. Into a small bowl, use a whisk to combine the crushed garlic and lemon juice into the mayonnaise. Whisk in the yogurt and add the dill and salt to taste. Keep in the refrigerator till ready to serve.

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Heat a non-stick saute pan to medium-high and add 1 Tbsp of oil. Add the marinated chicken pieces and saute for 5 to 6 minutes. Cover the pan and slightly lower the heat, making sure to not dry the chicken completely out. Let chicken cook with pan covered for about 15-20 minutes, till most of the water is evaporated (A good amount of water will be released during the cooking process). Remove from heat. 

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To serve, Into each half-pita pocket layer the lettuce, tomatoes, and pickles. Add the cooked chicken pieces and drizzle the tangy white sauce on top, or serve on the side.

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Vanilla-y Cupcakes: A Very First Blog Post

Hello and welcome to my little blog-space on the web called Whip It Good. I'm Aisha, a college student studying and living with my family in Maryland. Here on Whip It Good I write about the recipes I've tried and have come to love. This blog has become a platform for me to document my cooking and baking and serve as an inspiration for myself and hopefully to others as well. I hope you stay to look around and enjoy your time here. 

It is not very often that I bake cupcakes on a whim, let alone for birthdays. In the past I have always opted for the convenience and taste of grocery store cupcakes, and the recipes I have attempted would often score with hit-or-miss results. Sadly for me, those recipes were not very reliable or worth the time to attempt. 

However as my nineteenth birthday approached, I found myself this time not wanting those dry grocery store cupcakes I once called my saviors. This time I wanted a fluffy, golden, all-around vanilla-y cupcake to celebrate and call a year with.

And these cupcakes are it! They are full of vanilla-y goodness and have the most delicate and tender crumb. I've received many compliments on how tasty and fluffy these were. I think these may even become my go-to vanilla cupcake recipe. 
As for those store-bought cupcakes, let's just say they won't be seen near around these parts again.   


*Disclosure: I may have eaten over 3 in one sitting. Who's judging? ;)

Vanilla-y Cupcakes with Vanilla Buttercream

Yield: 24-30 Cupcakes

For the cupcakes:

1 C Whole milk

1 egg, whole

4 large egg whites

1 Tbsp pure vanilla extract

3 C cake flour, sifted

1.5 C vanilla sugar

1 Tbsp + 1 teaspoon baking powder

3/4 teaspoon salt

12 Tbsp butter, at room temperature and cut into cubes

For the buttercream:

2 sticks unsalted butter, at room temperature

2 C confectionary sugar

1 Tbsp pure vanilla extract

2 Tbsp heavy cream

A pinch of salt
Sprinkles (optional)

Method:

1. Preheat the oven to 350º F and line two 12-cup muffin pans with liners. 

2. In a measuring cup, whisk the whole egg, egg whites, vanilla, and 1/4 c of milk and set to the side.
3. To your mixer bowl, add the cake flour, vanilla sugar, baking powder, and salt. Blend with the paddle attachment for 30 seconds with your stand mixer on a low speed.
4. Add the butter and continue mixing for another 30 seconds. Add the remaining 3/4 C milk and keep mixing on low till the milk is incorporated with the dry. Increase the speed to medium and mix further for about 2 minutes.
5. Scrape your bowl and add the egg mixture in three parts, mixing well after each addition.
6. Scoop the batter into your prepared muffin pans. Fill each liner only 1/2- 2/3 full. 
7. Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 
Keep a close eye on your cupcakes, as you do not want to over-bake them the slightest bit.
8. Quickly and carefully remove the cupcakes from the pans and place them on a cooling rack and allow them to cool completely. 
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For the buttercream:

9. Using a wire whisk, whip the butter in the bowl of your stand-mixer on high till pale and fluffy for about 5 minutes. Scrape the bowl twice in-between mixing.
10. Lower the speed of your mixer and slowly add the confectionary sugar till well incorporated with the butter, then add the salt. 
11. Increase the speed of the mixer to medium-high and whip for another 2 minutes till light and smooth, scraping the bowl as needed.
12. Lower the speed again and add the vanilla extract and heavy cream. Mix till incorporated.
13. Whip on high again for a final 2 minutes, stopping to scrape the bowl as needed. 
14. Fill your pastry bag with the buttercream and pipe onto the cooled cupcakes. Top with sprinkles as desired. 

Source: 

Cupcake recipe barely adapted from Sweetapolita
Vanilla buttercream adapted from Brown eyed Baker