Curried Beef Pita Pockets with Tzatziki Sauce ala ~DKBB~

Curried Beef Pita Pockets ala ~DKBB~

(original recipe by Mary Ann Kosmas in February/March 2019 edition of Simple & Delicious)

1 lb. ground beef

1 medium onion, chopped

1 clove garlic, minced

1 Tbsp. curry powder

Salt & cracked pepper to taste

2 medium Roma tomatoes, seeded and diced

1 medium (or 3 small) zucchini, diced

Pita pockets

Refrigerated tzatziki sauce (recipe below)

• In a large skillet, brown the ground beef with the onion and garlic; drain.
• Add tomatoes and zucchini and heat for a few minutes before adding in the curry, salt, and pepper; continue heating until vegetables are heated through.
• Serve in pita pockets and top with tzatziki sauce.

Photo from tasteofhome.com

Refrigerated Tzatziki Sauce ala ~DKBB~

8 oz. plain Greek yogurt

2 Tbsp. lemon juice

1 Tbsp. olive oil

2 tsp. chopped fresh dill

1½ cloves garlic, minced

1 cucumber, peeled, seeded, and chopped

Salt and pepper to taste

• Combine all in a blender and blend thoroughly; refrigerate for at least 1 hour before serving.

Cheeseburger Salad ala ~DKBB~

Cheeseburger Salad ala ~DKBB~

(original recipe adapted from The Pampered Chef by The Pioneer Woman)

Photo from The Pioneer Woman

Serves 2-4 (amounts in parentheses serves 6-8)

1 (2) lb. ground beef

2½ Tbsp. (⅓ cup) ketchup

½ (1) tsp. yellow mustard

½ (1) Tbsp. spicy mustard

1 (2) Tbsp. barbeque sauce

2 (4) whole hamburger buns

½ (1) stick butter

1 (2) head(s) romaine or other green-leaf lettuce, torn

½ (1) cup grated sharp cheddar cheese

2 (4) Roma tomatoes, diced

4 (8) whole dill pickle spears, cubed/diced

½ (1) whole onion, thinly sliced or diced

Salt and cracked pepper

• Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
• Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
• To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.