California Chicken Pitas
2 boneless, skinless chicken breasts
1-2 ripe avocados
1 large tomato (I bought hot house this week, good for slicing)
Any leafy lettuce you like (I am using romaine)
2 whole wheat pitas, cut in half
Avocado Ranch (recipe follows)
Pat the chicken dry, season with salt, pepper and a drizzle of olive oil and grill either on a cast iron grill pan over the stove (as us New Yorkers call grilling), or on a BBQ grill. When the chicken is cooked through, set aside and let rest about 5 minutes or so. Slice and set aside.
Cut open and slice the avocado(s) into hearty slices (depending on how much you love avocado will dictate how much you slice). Slice the tomato, and rinse and tear the lettuce leaves.
To assemble, simply stuff each side of the cut pita with grilled chicken strips, sliced avocado and tomato, and lettuce and drizzle with avocado ranch.
Avocado Ranch
1 ripe avocado, diced
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
Combine all ingredients in a small food processor and process until smooth and creamy.
Okay, so on to the latkes...I totally thought I was coming up with something new when I decided to use sweet potatoes for latkes (a traditional latke is a Jewish potato pancake), but it turns out many people have made this version before. I have to say my husband nor I liked how these turned out, they were too sweet...my son sure loved them though, so he ate the majority of them...
Sweet Potato Latkes
2 large sweet potatoes, shredded
1 egg, beaten
1 tablespoon brown sugar (I would leave this out next time)
2 tablespoons all-purpose flour
2 teaspoons ground cloves (I would not recommend using clove, it's too strong)
2 teaspoons ground cinnamon (I would use MAYBE 1/2 tsp cinnamon next time)
1/4 cup canola oil for frying
After shredding the sweet potatoes, place them in a few layers of paper towels, or cheese cloth if you have it on hand, and squeeze out all of the liquid (this is very important); repeat with additional paper towels if more liquid is still present...you do not want soggy latkes!
In a large bowl, combine sweet potatoes, egg, brown sugar, flour, cloves and cinnamon; mix well. (again, I would leave out the clove and brown sugar and reduce the cinnamon if you are going to follow this recipe)
Heat oil in large heavy skillet over medium-high heat. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve hot.
Okay, so on to the latkes...I totally thought I was coming up with something new when I decided to use sweet potatoes for latkes (a traditional latke is a Jewish potato pancake), but it turns out many people have made this version before. I have to say my husband nor I liked how these turned out, they were too sweet...my son sure loved them though, so he ate the majority of them...
Sweet Potato Latkes
2 large sweet potatoes, shredded
1 egg, beaten
1 tablespoon brown sugar (I would leave this out next time)
2 tablespoons all-purpose flour
2 teaspoons ground cloves (I would not recommend using clove, it's too strong)
2 teaspoons ground cinnamon (I would use MAYBE 1/2 tsp cinnamon next time)
1/4 cup canola oil for frying
After shredding the sweet potatoes, place them in a few layers of paper towels, or cheese cloth if you have it on hand, and squeeze out all of the liquid (this is very important); repeat with additional paper towels if more liquid is still present...you do not want soggy latkes!
In a large bowl, combine sweet potatoes, egg, brown sugar, flour, cloves and cinnamon; mix well. (again, I would leave out the clove and brown sugar and reduce the cinnamon if you are going to follow this recipe)
Heat oil in large heavy skillet over medium-high heat. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve hot.
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