Recipes for Women's Conference

Greek Chicken Gyro Bowls

Ingredients

•  2-3 large, boneless, skinless chicken breasts - pounded to even thickness
•  ¼ cup olive oil
•  juice of one lemon
• 1 tablespoon chopped oregano
• 1 tablespoon chopped dill
• 1 teaspoon chopped thyme
• 2 teaspoons minced garlic
• salt and pepper - to taste
• 2 cups cooked rice
• ½ cup crumbled feta cheese
•  3 pita breads

Cucumber Salad

•  1 cup cherry tomatoes - diced
•  1 peeled cucumber - diced
•  ¼ red onion - diced
•  1 tablespoon fresh lemon juice
• salt and pepper - to taste

Tzatziki Dressing

• ½ English cucumber - peeled and diced
•  2 cups cold - plain Greek yogurt
•  4 teaspoons minced garlic
• ⅓ cup chopped fresh dill
• juice of ½ lemon
•  ½ teaspoon salt - or to taste
•  ¼ teaspoon black pepper

Instructions

Dressing

• Puree all sauce ingredients in a blender or food processor. Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)

Cucumber Salad

• Combine cucumber salad ingredients, stir, and set aside until ready to use. 

Chicken

• Whisk together olive oil, lemon juice, oregano, dill, thyme, garlic, and salt and pepper to taste. Combine marinade and chicken in a large ziploc bag, seal and chill for 15-30 minutes. 
• Cook chicken on the stove, or on the grill over medium-high heat for 5-8 minutes on each side until cooked through. Allow to rest for 5 minutes, then thinly slice into strips.

 

 

Killer Cupcakes

Killer Cupcakes
4 Squares (4 oz) semisweet chocolate
1 tsp vanilla extract
2 sticks butter
4 eggs
1 1/2 Cups sugar
1 cup flour
FILLING
8 oz cream cheese softened
1/4 Cup sugar
1 egg beaten
dash of salt
3/4 Cup mini semi sweet chocolate chips.
Preheat oven to 350. Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, melt chocolate with vanilla and butter. In large bowl beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into tins filling the cups 2/3 full. Filling. Mix the cream cheese sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.

 Raspberry Streusel Bars

Ingredients

Crust

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour

Filling

• 3/4 cup (240g) raspberry preserves*
• 12–16 fresh raspberries*

Streusel

• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• optional (but encouraged!): vanilla icing for topping

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Instructions

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.