Open-Faced Greek Chicken Sausage Gyros

Eaaaaaaaaasy easy easy easy easy suppah.

Easy like Sunday morning. Or Monday afternoon. Or Tuesday night. Or Wednesday twilight. Or Thursday dawn. Or Friday lunch. Or Saturday happy hour. (You like how I made it through the entire week? No? Oh.)

I sort of feel like with getting into the whole back-to-school routine (you, not me), and chasing the bend of afternoon photo shoot light (me, not you), this meal just hits it. HITS IS, I TELL YOU.

Maybe I’m just completely butt-bonkers lazy, but I loooooove this kind of cooking. It’s not even cooking! It’s just placing different food items together on a delicious carby naan canoe and shovel city into your head.

The only cooking you really do is some chicken sausage searing. But you can deal with that, right? Of course you can.

OH WAIT, FALL TV is about to start! Sorry to switch gears like this. What are you excited to watch? Did you know the Mindy Project is moving to Hulu only? Which for me, it was already Hulu only because I could never watch in real time due to my sitcom-hating husband. Can you believe this life I live? I can’t talk about it.

What else, what else! NEW GIRL. I heard that Zooey won’t even be in the first episode because she was on maternity leave or something? I didn’t even know she was pregnant! This is is how horrible I am with following celeb gossip. I’m still wondering how Brad Pitt and Jen Aniston are going to work things out.

(So then you’ll just toast up some frozen naan in the oven. Or if you don’t have naan, regular pita bread is just fine!)

What else, what else. The GOLDBERGS. They’re back for another season- did you know!? I’m pumped for that. But sort of regretting saying pumped just now.

(Top the naan with hummus, chicken sausages, fresh cucumber and tomato, a little chili garlic paste, some fresh mint, and a few happy squeezes of lemon! Are you seeing how simple this is?)

You have to tell me what to watch this fall. Because I pretty much need you to dictate my life.

I NEED GOOD SHOWS.

YOU NEED THIS GYRO.

See how well this relationship works?

1-2-3 easy.

Honeycrisp Apple Galette

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Ingredients

• 1 1/2 cups all-purpose flour
• 10 Tbs. butter, cubed and chilled
• 4 Tbs. Iced cold water
• Pinch of salt
• 2 honeycrisp apples, thinly sliced
• 2 sprigs Rosemary, finely chopped
• 4 Tbs. Agave nectar (honey is fine)
• 1 egg, lightly beaten
• Flakey madon salt, for garnish

Instructions

1. In a large mixing bowl, combine the flour and salt. Give it a whisk to blend. Add the cold butter and use your fingers to press and crumble into the flour, until pretty mixed, leaving no large chunks of butter. Add the cold water to the flour, then tip it out onto a clean work surface and press together, creating pie dough. Create a one-inch disc, wrap in plastic wrap and chill for about an hour.
2. Preheat your oven to 375.
3. After you’ve sliced the apples, run them under cold water to keep from oxidizing.
4. Take the plastic wrap off the pie crust, then roll out on a floured work surface to a 12 inch crust in diameter, roughy. Transfer this to a baking sheet with parchment paper.
5. Pour about 2 Tbs. Agave nectar over the bottom of the pie, brushing it evenly. Add half the chopped rosemary to the pie crust, then evenly fan the apple slices in a circle, creating a pretty overlapping design, leaving an inch of border of pie crust all the way around. Add the rest of the chopped rosemary to the apples.
6. Gently fold the outer edge of the pie crust over the apples, overlapping as you fold. Brush the pie crust with the egg wash. Sprinkle a little bit of the salt over the galette.
7. Bake for 45 to 50 minutes, until the galette is beautifully browned, and the apples have wilted in the heat.
8. Garnish with extra agave nectar and let it rest for ten minutes. Serve immediately! (Ice cream would be fantastic.)
9. Serves 8.

7.8.1.2

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https://bevcooks.com/2015/09/open-faced-greek-chicken-sausage-gyros/

What else what else! I wonder if the Golden Girls are renewed for another season.