I get it now. I’m now in the mix with all the rest of the parents who are bustling children to and from activities and attempting to make dinner time possible. In the last week I’ve tried serving dinner around 4:30 in order to sit at the table before a 5:30 practice and I’ve also left dinner linger on the table for Baron to come home to around 8:00. Neither of which felt particularly natural but we got the job done.
While the kids were still babes I naively told Gabe, “We’ll never be like that.” I meant the sort who rushes from place to place just moving each child from point a to point b. Just like all the other “we’ll never” statements this one quickly became, “ohhhhh now I get it.” Our ideals and “we’ll nevers” are no match for reality. And I don’t mean that in a self-defeating way, there is simply no way of knowing what reality looks like or feels like until we are living in it. Then when you are in it you adjust the plan and reconfigure to what makes sense for you and your family.
The truth is that reality is often so much better once you relieve yourself of the “we’ll never”. When I said “we’ll never be like that” to Gabe in reference to the families who raced their kids from place to place I couldn’t see the sweet moments. Like the times in the car where conversation can flutter more freely than it often does in our home where we all get tied up in our own activities. I also never knew how much I adore being a baseball mom. I’m reworking my schedule, moving things around and saying no to otherwise very much “yes!” opportunities just to watch my boys stand tall on that pitcher’s mound. Seriously you guys I have zero cool at these games. I scream and holler, roll my eyes in the direction of the ump and pace back and forth when my boys are up to bat. I embarrass myself and love every moment of it.
I’m a very stubborn person so I don’t take my “I’ll never” statements lightly but I’m continually taught that reality and relationship are far more important than what I once deemed my ideals.
In light of this new season it’s no surprise then the the first recipe that caught my eye in Sarah Waldman’s new book, Feeding a Family was one that required the use of a slow cooker. A recipe that practically takes care of itself with a bit of chopping on your part; Slow Cooker Greek Chicken Gyros. But here’s the thing. I don’t have a slow cooker what I do have is an Insta-pot which works better for my lack of planning abilities. You see this recipe would have required me to know what I wanted to have for dinner at the start of the day. I didn’t and very rarely do. But with my Insta-pot I went from frozen chicken to tender shredded chicken in about thirty minutes. As much as this sounds like an infomercial it’s really not, I just think we can all benefit from sharing with one another the real practical tips that we’ve found to make life a bit easier. The point here is a speedy, no fuss dinner with a good bit of health and one with very few complaints. My family really loves the sort of dinner where they can custom make their plate. Ivy now asks at dinner “can I serve myself? because she knows that mama likes to really pile on those vegetables. So here she can add extra olives, a few green things and a good bit of chicken.
For those who do have and use a slow cooker I’ll write the recipe as Sarah intended and I’ll give some instructions for those who are like me and need the use of a pressure cooker to get things really moving.
Now to all the parents out there where my judgmental “I nevers” were directed I am so sorry and also, why didn’t you tell me that baseball games were so stressful? We are all better off if we are in this together and I’ll never, excuse me, I will try do my best to go and judge no more.
Slow Cooker Greek Chicken Gyro
Yield 8 gyros
I've added the recipe here just as Sarah wrote it with a brief mention of my cooking time using the Insta-pot. I also served mine with hummus and leftovers were combined with more arugula to make a lovely salad. I have quite a bit of chicken leftover and for that I am very thankful.
2 medium yellow onions, thinly sliced
2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoon chopped fresh oregano
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
LEMON YOGURT SAUCE
1 cup plain full-fat Greek yogurt
Juice of 1 lemon
kosher salt and freshly ground black pepper
Lavash or pita bread, warmed (1 per person)
Minced yellow onion
Pitted Kalamata olives
Lemon slices, for serving (optional)
In a 6-quart slow cooker, combine the onions, chicken, lemon juice, olive oil, oregano, dill, salt, and pepper. Cover and cook on low for 4 to 6 hours, until chicken can be easily shredded with a fork. Before serving taste and add more salt, pepper, fresh dill, or lemon juice as needed.
In an Insta-pot combine all the same ingredients, hit poultry then up the time to 30 minutes.
To make the sauce, whisk together the yogurt, lemon juice, salt, and pepper in a medium bowl. Sauce can be made ahead and kept, covered in the fridge, for up to 3 days.
To assemble the gyros, spread some of the lemon-yogurt sauce onto each piece of lavash or pita, add a few forkfuls of chicken, and top with chopped tomatoes, cucumber, onion olives, and baby arugula. Squirt with more lemon juice if you like.