Cajun Style Gyro

These gems are bursting with flavor....tender, juicy and a bit spicy. We have here some Blackened Chicken, a Cajun Salsa, some delicious Cajun Dip drizzled all over it....all wrapped up in a pita.

Pure yum factor going on here.

The inspiration for such a diverse concoction comes from the tahini I used in the dip. Sesame King Cajun Tahini to be more specific. I had no idea there were flavored tahini's out there....so cool! They currently have Garlic, Honey, Cajun and Olive Oil flavors. All of which would be great in so many recipes. Hummus of course (how fun to have various flavor themes), dressings, sauces, dips.

Before Sunshine International Foods sent me some of their tahini, I had only used it in hummus. They have unknowingly guided me to expand my ways.

Cajun Dip

6 tablespoons Greek yogurt
1 tablespoon Sesame King Cajun Tahini
1 1/2 teaspoons cilantro, finely chopped
1 teaspoon cajun seasoning
Salt and pepper to taste (about a pinch)

Combine all of the ingredients in a bowl, cover and refrigerate until ready to use.

Cajun Salsa
1 large tomato
2 green onions
1 - 2 tablespoons cilantro, finely chopped
1/4 cup bell pepper, diced (use which ever color you prefer)
1/4 teaspoon creole seasoning
1 garlic clove, minced
Salt to taste

Combine all ingredients in a bowl, cover and refrigerate until ready to use.

Blackened Chicken
3 or 4 Boneless, skinless chicken thighs (breasts can be used instead)
1 tablespoon creole seasoning
Olive oil

Preheat the oven to 400'F

Drizzle chicken with a small amount of oil then sprinkle a good amount of creole seasoning on both sides of the chicken.

Heat 2 teaspoons of oil an oven safe skillet over medium-high heat. Cook the chicken for a minute or so on each side. Place skillet in the oven and bake for 10 minutes.

Remove and cover lightly to rest. Slice thinly

Set up your station...

Grab a pita, and put it together the way you would a taco....meat, salsa and dip. Fold, wrap and chow!

The Cajun Tahini added depth to the dip. The tahini itself doesn't have heat to it, so don't worry about that if you shy away from spicy foods.

Sesame King Tahini is certified kosher, pasteurized and made in the USA. Plus, the list of ingredients is short and simple. Nothing in there that I don't recognize. Love that!

I was not compensated for this post, however Sesame King supplied me with product samples. All opinions are my own.

A Very Blueberry Thanksgiving

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes.

I promise!

Until yesterday, I had no idea that blueberries were so versatile.

I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen, sponsored by Blueberry Council and Rioja Wines.

Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties.

One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an "export powerhouse" and in order to sustain that, they need to maintain a high level of quality and safety standards. Not just US standards but also Canadian, South Korean and European, just to name a few. What that means is the quality is just as good, if not better than what we get domestically. And since their harvesting time is opposite of ours (due to that south of the equator thing) we have the benefits of obtaining various fresh fruits during our winter months.

Our Rioja Wine representative had so much to say (and I realize even more, how little I know about wine). I thoroughly enjoyed each selection that was presented (I even won a bottle!). Here's a nice little tip: if you have a bottle of wine and the tannin is just a little too strong for you, place the bottle in the fridge for about 15 minutes or so and the flavor will soften and you'll have a nice smooth wine to enjoy.

If you follow me on Instagram (PeacefulCooking), twitter (ImStuffed) or facebook (Peaceful Cooking) you will have seen previews of the following amazingly delicious dishes on Sunday. All of which contained blueberries. Every single dish was fantastic. I'm going to share photos and links to the recipes since there are several, rather than make this post 2 miles longs (instead of just 1 mile).

First up we had.... 

Pre-feast nibbles:
Paired with Muga Blanco 2012

Mashed Potato Pops with Blueberry "Not Ketchup"
Printable Recipe

These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what made them beyond good, was the Blueberry "Not Ketchup"! Seriously people, you have to try it. It's not too sweet, very smooth with a slight tang. If it were socially acceptable, I would've been eating the dip with those skewers once the potato balls was gone. It's that good!

Pumpkin Soup Shooters with Dried Blueberry Dust
Printable Recipe

Light, subtle flavors, not too thick or heavy. Just enough to keep you from fainting due to starvation while waiting for the big meal! (you know how it is....you don't eat all day because you want to save your appetite) Adding the fun little dusting of blueberries gives this soup shooter that special festive touch.

First Course:
Paired with: Cune Rosado 2012

Butternut Squash Salad with Blueberry Balsamic Vinaigrette
Printable Recipe

Oh my goodness! This is one dish I wish I had taken more of. And a definite addition to my table this year! I'm not much of a salad person but when the flavors and textures blend so wonderfully, I just couldn't help myself. I love this salad. I'm not sure which ingredient won me over...of course the blueberries...but then the pepitas spoke to me....and then...I think the Blueberry Balsamic Vinaigrette started singing to me. Yes! That's what it was. (Nothing like a private serenade)

Side Dishes
Paired with: Cune Rosado 2012
Vina Herminia Tempranillo 2012
Torre  de Ona Finca San Martin 2010
Conde de Valdemar 2010

Chili Roasted Sweet Potatoes with Dried Blueberries
Printable Recipe

Sweet potato fans...here's your chance to get out from under that sweet potato casserole! Healthy, quick and easy and look how beautiful that is. Talk about back to the basic with a new twist. Delish!!

Pulled Turkey Sliders with Blueberry Chutney
Printable Recipe

This is actually a great idea for turkey leftovers. Or maybe a little something to hold over those football fans until the feast is served. If you're an early Thanksgiving Feast eater...then how about a quick bite before you go to bed. Whatever you choose, it's gonna work. These are easy, delicious and fun to eat!

Blueberry Stuffin' Muffins
Printable Recipe

Baking stuffing in a muffin tin? YES!! Little individual servings and everyone gets the best of both worlds....the moist center and the crunchy top. I'm sure you've seen people add cranberries, apples, grapes..etc to their stuffing. Why not blueberries? This whole dish is ingenious! (and look how cute they'd be next to the Pulled Turkey Sliders above!)

Brussels Sprouts with Blueberry Balsamic Glaze
Printable Recipe

If you struggle to find that vegetable side dish that can stand up to the main course, look no further! Brussels sprouts are roasted in a blueberry balsamic glaze yet they maintain their cabbage like integrity that so many enjoy.

Main Course:
Paired with: Lan Edicion Limitada 2008 (my personal favorite of all the wines offered)

Boneless Roasted Turkey Breast with Blueberry Salsa
Printable Recipe

I'm sorry I didn't get a picture of the turkey this was served with but we all know what that looks like. I went back for seconds and all that was left was a little of this salsa....and I was totally fine with that. The combination of blueberry, green apple, and red onions is phenomenal! If you're going to skip the gravy, for whatever reason, then this is the perfect compliment for your turkey.

Last but not least.....

Dessert
Paired with: Blueberry Mulled Cider
Printable Recipe
A lovely refreshing yet comforting cider to finish with. (I don't know why I failed to take a picture. Maybe I drank it before thinking about it)

Pumpkin Blueberry Triffle
Printable Recipe

What a way to end the day! This is truly a delightful dessert. It's not heavy, it's not too sweet. It doesn't make you groan at the end as if you ate so much and wished you hadn't. I should've brought some home though, because now as I'm looking at it, I really want some. It has all the right holiday spices and flavors rolled up in perfect harmony.

If you're looking to switch things up a bit, or introduce a new dish....maybe you have the privilege of enjoying more than one Thanksgiving dinner....the dishes above come highly recommended, by yours truly.

Thank you Blueberry Council and Rioja Wines for sponsoring such a lovely spread.

And Thank you again Erika for a wonderful afternoon, for your hospitality and your expertise in the kitchen!

Mushroom, Jalapeno, and Cilantro Salsa

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa?

Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon.

With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of nachos. Not the kind you get from fast food places...but real nachos. Tortilla chips with melted cheddar cheese all over them....smothered in this salsa. I wish I had thought of that when I still had some. Gee darn....guess I'll have to make more.

Are you wondering where this recipe came from? Well, lemme tell ya. The gals over at Muy Bueno are releasing a cookbook very soon. October 1st to be exact. What does all this have to do with Mushroom, Jalapeno, and Cilantro Salsa? Well....I happen to have a copy of said cookbook. I'm participating in the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

And you know what else? You will have a chance to WIN the Muy Bueno cookbook. I will be hosting a GIVEAWAY the first week in October..so be on the lookout! 

Mushroom, Jalapeno, and Cilantro Salsa
Printable Version

1 lb fresh white mushrooms, finely chopped
1 small red onion, finely chopped
2 jalapeno peppers, stemmed and finely chopped
Handful of cilantro, chopped
3/4 cup fresh lime juice
1 TB olive oil
Salt to taste

(the peppers in the above picture are from my garden. The fat red one is a jalapeno. The others are unknown. My point? Salsa is not an exact science.)

In a bowl, combine the mushrooms, red onion, jalapenos and cilantro. Add the lime juice and olive oil and gently toss. Salt to taste.

Let it sit for a couple of hours or...if you have time and you've thought in advance, stick it in the fridge over night. Serve at room temperature.

Now....the night I made this, we had carne asada soft tacos for dinner. I dipped my tortilla chips in it, I spread it all over my tacos...and enjoyed it. (photos came out like crap so I'm not showing 'em).

The next night....(this is how I can attest to the fact that its sooooo good after a day) I decided to grab a bolillo roll, and make a carne asada "sub". I reheated the carne asada covered in melted cheese...and heated up a extra large spoonful of the Mushroom, Jalapeno, and Cilantro Salsa and added that to the sandwich, along with some sliced avocado......

Oooooomg!! One of the best sandwiches EVER!!

This salsa not only has the traditional salsa experiences; jalapeno heat, crunchy onion, soothing cilantro and limey tang....but add to that the meaty texture and earthy flavor of mushrooms. It's a whoooole new level for salsa.