Oh my word! Today must be opposite day.

We dropped my youngest off at 4H camp this morning. He was a bit stressed out about leaving because he knew a storm was coming and he would be away from home.

What can I say? He has the NOAA app on his Ipad mini. He knows more about the weather than I do!

When we left the fairgrounds my oldest asked if we could go shopping.  He needed a belt and a pair of shorts. I was gobsmacked that HE asked to go to a mall!

So of course we went. When we got there he told me to leave my phone in the car. He wanted to hang out with me and the phone would be a distraction.

I was only too happy to comply.  It’s not often that my son wants to hang out with me, let alone talk to me.  He has been in a funk for about a year it seems and only now is the fog lifting on his 14 year old boy angst.

When we got home he was talking about something that I used to make but had forgotten.  Greek Taquitos.  These could not BE easier to make and you can use leftover chicken, rotisserie chicken or cook up a few chicken breasts on the spot.  This isn’t much of a recipe and really-it is more of a formulation or procedure.  Nevertheless they are good!

Greek Taquitos

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Ingredients

• 8 taco sized soft tortillas
• 2-3 boneless, skinless chicken breasts
• 3 oz Feta, crumbled
• 3 oz (or 1 large handful) of baby spinach
• 2 tsp dried oregano
• 1 Tb lemon zest
• salt/pepper to taste
• 1 Tb olive oil

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Saute chicken in a bit of olive oil and sprinkle with oregano, zest and salt/pepper.
4. Remove from heat, allow to cool and cut into small pieces.
5. Lay out all of the tortillas.
6. Evenly disperse the spinach, chicken and Feta onto all of the tortillas.
7. Tightly roll (cigar style) and place with sides touching on the baking sheet.
8. Brush lightly with remaining olive oil.
9. Bake for 11-13 minutes or until they are lightly brown and crispy.
10. Serve warm.

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