Richard's Garlic-Free Tzatziki Sauce Recipe

Tzatziki sauce is a sauce that is traditionally made with yogurt, cucumber, and garlic that pairs very well with lamb, grilled meats, falafel, and on gyros.  I can't eat garlic, so we don't eat Greek food very often.  Luckily, Richard came up with a tzatziki sauce recipe that uses fresh mint to flavor the sauce in lieu of garlic (thank you!).  This tzatziki sauce is fabulous with my Lamb Burgers Recipe or Minted Lamb Morsels.  Pictured above is a lamb burger gyro with grilled flatbread, lamb burger, tomato, lettuce, and Richard's Garlic-Free Tzatziki Sauce.  So good!

Garlic-Free Tzatziki Sauce Recipe

2 - 6 oz. containers of plain Greek yogurt
1 medium cucumber
2 tbsp minced fresh mint leaves (about 15 leaves)
Juice from 1/2 a lemon
1/2 tsp sea salt
1/4 tsp pepper

Add the yogurt to a medium-sized mixing bowl.  Peel, de-seed, and dice up the cucumber into small cubes.  Mince about 15 fresh mint leaves.  Add the cucumber and mint to the bowl.  Next, add the juice of 1/2 a lemon (no seeds), the sea salt, and the pepper and use a small whisk to mix it all together until the yogurt is smooth.  Cover the bowl with plastic wrap and refrigerate it for 2 hours before serving.  Makes about 2 cups of tzatziki sauce.  Serve the sauce with lamb, grilled meat, gyros, falafel, grilled pita, fresh tomatoes, rice, or anything else you want a fresh-tasting cucumber sauce to accompany.  The sauce can be kept in the refrigerator for up to a week.

Gehacktes mit Hörnli - Swiss Macaroni and Beef Recipe

My husband is half Swiss. His father was from Switzerland and made "Gehacktes mit Hörnli," or Swiss macaroni and beef, for supper quite often while Richard was growing up. It is one of Richard's great mealtime memories. When we were visiting Switzerland in 2007, Richard really wanted to eat it again, but didn't know what it was called. One day Richard's Aunt and Uncle took us on a catered boat ride on Lake Zurich, and Richard told his Uncle about the macaroni and beef dish his Dad used to make that he loved growing up. His Uncle pointed to "Gehacktes mit Hörnli" on the menu, and said Richard's Father loved this dish. Richard ordered it, and loved every bite. When we got back home from Switzerland, our first order of business was to recreate this meal. This is what we came up with. I believe ours is a little 'saucier' than what we had in Switzerland, so it's not an exact replication of the dish. Regardless, our recipe is a comfort-food dish that really warms your heart.

Gehacktes mit Hörnli - Swiss Macaroni and Beef Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder
Salt and pepper
1-1/2 cups of canned plain crushed tomatoes (about half of a 28 oz. can)
1 tbsp sugar
2 cups of dry macaroni pasta
1/4 cup of minced fresh chives

Start a large pot of water on High heat to boil for the macaroni. When boiling, add the macaroni and a dash of salt, and follow the package's cooking instructions.

Brown the ground beef in a large skillet over High heat. Season with garlic powder and then salt and pepper to taste. Really break the beef up with a spatula into very small pieces. Drain off any fat. Reduce heat to Medium and pour the crushed tomatoes into the skillet, add the sugar, and mix it with the ground beef. Heat the meat sauce to a slow boil and then reduce heat to simmer while the macaroni is finishing up.

When the macaroni is done, drain it, and plate it. Top it with a hearty serving of the meat sauce and a handful of freshly minced chives. Serves 2 adults (and one small child). One last note: It's pronounced "hernli."

Richard's Tacos Recipe

My husband has been making these tacos longer than I've known him. They are a crowd pleaser - everyone we've made these for loves them. Over the years, they have affectionately become known as "Richard's Tacos." His recipe is based on his Mom's simple American cheese and corn tortillas recipe that he grew up eating as a quick snack. He added the ground beef to make it more like an entree. They are simple beef tacos that once dressed with cilantro, tomato, avocado, salsa, and hot sauce, are so tasty, it's impossible to eat just one.

Richard's Tacos Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder (optional)
Salt and pepper
10 corn tortillas
Shredded cheese (optional)

1/3 cup chopped cilantro leaves
1 medium tomato
1 avocado
Salsa
Hot sauce like Tapatio or Tamazula Mexican Hot Sauce
1 can of black beans

Brown the ground beef over High heat. Season with garlic powder (optional) and then salt and pepper to taste. Drain off any fat.

To prepare the garnishes, chop a small bunch of cilantro leaves, then slice a tomato and slice the tomato slices in half. Hold off on slicing the avocado until just before serving the tacos.

Heat the black beans in a small pot over Med. Low heat.

Heat a large skillet or the griddle (smooth) side of a Nathan's Reversible Stovetop Grill and Griddle, sprayed with non-stick cooking spray, to Medium heat and put 3 or 4 tortillas on it to warm up so they can be folded in half without breaking apart. Check them every minute or so and turn them over when they start to get soft. When soft, put 2 tbsp of beef filling onto half of a tortilla, along with a small handful of shredded cheese if you want, and fold the other half of the tortilla over it to make the taco. Press the taco with a spatula to secure the fold.

Once all of the tacos are folded, let them sit for 3-5 minutes to let the tacos brown. When they start to brown, flip them over and cook the other side for 3-5 minutes until it is browned. When done, take the tacos off of the skillet or griddle and put them in a covered dish to keep warm while you make the other tacos.

When the last batch of tacos is on the skillet or griddle, prepare the sliced avocado. Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half. Use a spoon to scoop out the slices. Put them on a plate and sprinkle a little salt on them.

Serve the tacos with cilantro, sliced tomato, sliced avocado, salsa, and hot sauce (Richard's choice is Tapatio), along with black beans on the side. Makes 10 tacos.