The Great Greek Project

My English Composition I: Culinary class was asked to write an essay about a favorite personal recipe.
Here is mine:
The Great Greek Project
I like creating unique recipes that tell a story within themselves, and these Greek tacos do just that. Just so happens, Greek Food is one of my favorite cuisines to eat. This is not a family recipe that was passed down to me, this is simply just a recipe I have perfected through time and experimentation.
The history of this recipe began while hosting an ethnic food night at my house two years ago. I have always had a deep interest in the cultures and traditions of other countries. The theme for this particular night was Greek food. So I began sifting through pages of my Taste of Home Cookbook, in search of finding the perfect Greek recipe. I came across a recipe for Greek tacos that teased my senses enough to urge me to try it out. Let me just say, it was near perfect but needed an extra zing to it.
I began experimenting with different ingredients until I felt the recipe had reached its full potential. The changes made to the recipe we’re subtle yet significant. For instance, I thought a tangy Greek sauce would pair perfectly with these tacos. My imagination began to spin as the process of what ingredients should be added or edited from the recipe. As a cook, you must be knowledgeable about the flavors of many different foods and how they pair with each other. This is where you could say, the recipe evolved.

1 pound of ground beef
1 can (14-1/2 ounces) diced tomatoes.
3 teaspoons of Cavender’s Greek Seasoning
1 cup of Greek Yogurt ( plain)
1/4 cup of vegetable oil
1/3 cup of Mayonnaise
1 teaspoon of lemon juice
1/2 teaspoon of minced garlic
1/2 cup of minced cucumber
2 cups of whole leaf baby spinach
1 can (10 ounces) ripe olives, minced and drained
1 package (16 oz) of yellow corn tortillas.
1 cup of crumbled feta cheese
1 cup of chopped red onion

The recipe begins by gathering two medium -sized skillets. One of these will be used for the taco meat and the other for frying the taco shells. Begin by browning the hamburger meat over medium heat in skillet until no longer pink; drain. Second, you will stir in the one can of diced tomatoes, minced garlic, and two teaspoons of Greek seasoning. Make sure you bring all these ingredients to a slight boil. Reduce the heat on the stove for 8-10 minutes or until thickened. You can proceed to add the whole leaf baby spinach, as well as the minced black olives to the skillet. Let this cook for 2-3 minutes or until the spinach is wilted, stirring occasionally. You may need to turn the heat on a low simmer to keep the taco meat warm.
You will now need to heat 1/4 cup of vegetable oil over medium in a separate skillet. Add your tortillas, gently flipping them with tongs until golden brown on both sides. Spoon about 1/3 cup of your taco meat into shell and set on paper towel above plate to degrease. Follow this procedure for however many tacos you will be preparing.
Meanwhile, gather ingredients for the sauce which are: one cup of Greek yogurt, 1/3 cup of mayonnaise, 1/2 cup of minced cucumber, one teaspoon of Cavender’s Greek Seasoning, and one teaspoon of lemon juice. Add all of these ingredients together in a small mixing bowl, incorporating them evenly with a large spoon or paddle. You may adjust the sauce by adding or editing to your taste. Spoon about one teaspoon of this mixture into your tacos and enjoy!