Leftover lamb!

Easter dinner with lamb and ham means great leftovers. I used up a leg of lamb by making pita sandwiches with Tzatziki sauce. I made up my recipe on the spot, but it's pretty basic (everyone has a similar recipe):

One cup of Greek yogurt (ordinary plain yogurt will do in a pinch)
1 medium cucumber, peeled and seeds removed, chopped, excess liquid squeezed out
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon chopped mint (traditional, but I use basil if I'm out of mint)
Salt to taste

Mix all ingredients together and serve cold. Drizzle on lamb or falafel in pita sandwiches. Yum!

I sliced up the lamb and pan fried it in a bit of olive oil, salt, and lemon juice. When cooked this way and served with the tzatziki in a pita, it tasted just like the gyros from any good Greek/Mediterranean restaurant.

Of course, I made spanakopita this year like always, and as usual, they didn't last long!

This year, I didn't do anything special with the leftover ham. I just fried slices of it and served it with scrambled eggs and toast for breakfast.

Book sale= cooking magazine treasures!

My mom brought home a huge stack of magazines from the library book sale. Many back issues of Cook's Illustrated, Taste of Home, and Cook's Country. I'm having fun going through them all, and finding great recipes to try out.

I have a subscription to Every Day with Rachael Ray now. I love it.