Lunes, Hunyo 25, 2012

Chicken Thighs with Tomatoes, Olives and Capers

The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white or brown rice.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tsp olive oil
  • 1/4 tsp oregano
  • 4 tsp minced garlic
  • 1/2 tsp pepper
  • 3/4 cup chopped fresh parsley
  • 1/3 cup chopped pitted kalamata olive
  • 2 tsp capers
  • 22 ounces canned diced tomatoes, undrained

Directions:
Heat oil in a large skillet.
Add chicken; cook 4 minutes on each side.
Remove chicken from pan; keep warm.
Add garlic to pan and sauté 30 seconds.
Add remaining ingredients; scrape pan to loosen brown bits.
Return chicken and accumulated juices to pan.
Reduce heat and simmer for 5 to 10 minutes or until chicken is done.
Serve

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Greek Cauliflower

In Greece, cauliflower is called “kounoupidi”. Cauliflower is generally consumed as a main course by Greeks and it was a common dish during fasting periods. Besides the fact that it’s low in calories and high in fiber, it has other properties that protect from chronic diseases such as cancer and stops the growth of tumors in the breast.

Ingredients

  • 1 large head cauliflower
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup feta cheese, crumbled
  • 2 eggs
  • Salt
  • Pepper
  • Paprika

Directions:
Wash and separate cauliflower into florets and cook in a large saucepan in boiling water until tender, about 15 minutes.
Drain and arrange in a 9 x 13-inch baking pan.
Preheat oven to 300°F
In a saucepan, melt butter; add flour and stir over high heat until browned slightly.
Add milk and cook, stirring, until thickened.
Add cheese; cook until cheese is melted.
Slightly beat eggs in small bowl. Whisk in 1/2 cup hot sauce into eggs.
Whisk egg mixture gradually into the sauce.
Season to taste with salt and pepper.
Pour over cauliflower and sprinkle with paprika.
Bake for 15 minutes, until bubbly.
Serve

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Greek Chicken Pita Pockets

Pita pockets are as fun to say as they are to eat. This easy sandwich can be served hot or cold. If you’re taking it for lunch, put everything in the pita, but leave the tzatziki (yogurt & cucumber dip) off until just before lunch.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 chopped onion
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp dried oregano leaves
  • 1/2 cup yogurt
  • 4 pita breads

Directions:
Place chicken in greased crock pot.
Top the chicken with onions, lemon pepper and oregano.
Cook on low for 6-8 hours.
10 minutes before serving, remove the chicken and shred it with two forks.
It should just fall apart.
Put the shredded meat back into the pot.
Stir in the yogurt.
To make the sandwich, split open your pita bread and spoon the chicken inside then serve

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Biyernes, Hunyo 22, 2012

Greek Chicken Soup

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine – you want them soft and melt-in-the-mouth.

Ingredients

  • 3 lbs chicken or 3 lbs chicken pieces
  • 8 cups water
  • 1/2 bunch parsley
  • 1 medium onion, minced very fine
  • 1 tsp salt
  • 1/3 cup long-grain rice
  • 1 large carrot, minced very fine
  • 1 stalk celery, minced very fine
  • 1 1/2-2 lemons, juice, adjust to taste
  • 2 eggs
  • 1 1/2 tbsp cornstarch

Directions:
Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
Cover pan and let simmer for 45 minutes.
Remove chicken and parsley, discard parsley.
Let chicken cool a bit, so you don’t burn yourself, and cut into cubes.
Set aside.
Add rice, carrot and celery to broth and cook for 20 minutes.
Add lemon juice to the soup.
Stir.
Turn off heat.
Beat the eggs and cornstarch in a small bowl.
While whisking, slowly dribble in hot chicken stock- never stop whisking.
Do this until you have used up a couple of ladlefuls of stock.
This tempers the eggs so they do not curdle.
Slowly add egg to the hot soup and give a good stir.
Add chicken and serve, sprinkled with a bit of pepper

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Greek Flatbread

A few simple ingredients give you one amazing bread. You can also add your own mixture of herbs into this bread. If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

Ingredients

  • 500 g strong white bread flour
  • 300 ml warm water
  • 7 g powdered yeast
  • 1 tsp salt
  • 2 tbsp olive oil

Directions:
Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it’s too sticky.
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
This should take about an hour.
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
Leave to rise for 10 minutes.
Preheat the oven to 240 C or 475 F.
Meanwhile, roll the balls flat until they’re only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
Spray the dough with water and bake for two minutes.
Check to make sure they haven’t gone hard and if not, bake for a couple minutes more.
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.

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Greek Lemon Chicken Drumsticks with Peppers

It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. You can use lemon pepper to reduce the sodium; however, you can also use salt and pepper if preferred.

Ingredients

  • 8 skinless chicken drumsticks, rinsed, and patted dry
  • 1 medium green bell pepper, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 1 -2 garlic clove, finely minced
  • 2 medium lemons
  • 1 1/2 tsp dry oregano leaves
  • 3/4 tsp lemon pepper
  • Paprika, to taste

Directions:
Preheat oven to 350 degrees F.
In a 9×13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
Turn chicken and cook 30-40 minutes longer or until chicken is no longer pink in center.
When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

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Greek Style Chicken and Artichokes

This is a must-try recipe, really delicious and flavorsome, you won’t be disappointed!

Ingredients

  • 1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
  • 2 tbsp olive oil
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 6 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp sun-dried tomatoes, finely chopped
  • 1 tsp lemon peel, grated
  • 2 tsp oregano leaves, chopped
  • 1/4 tsp crushed red pepper flakes

Directions:
Season chicken with salt and pepper
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes.
Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds.
Add wine to pan and stir, scraping up brown bits.
Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil.
Reduce heat and simmer covered, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes.
Serve.

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Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

These are good with grilled foods. They are not crusty like regular roast potatoes, but soft and moist. You can add more lemon here depending on what you will be serving them with.


Ingredients

  • 3 lbs potatoes
  • 1 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1/4 cup butter, melted
  • 1 tsp oregano
  • 1 tbsp fresh minced garlic
  • Salt
  • Pepper
  • 1/2-3/4 cup grated parmesan cheese
  • Chopped fresh parsley

Directions:
Set oven to 375 degrees.
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic; mix well to combine.
Pour over potatoes in the dish and stir to coat well.
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven.
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.

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Martes, Hunyo 19, 2012

Greek Yogurt Dessert with Honey and Strawberries

Sometimes you may find yourself with a craving for a sweet, satisfying dessert, but don’t want a lot of sugar and calories. One great idea to try is this dessert featuring Greek yogurt generously topped with luscious strawberries and drizzled with golden honey.

Ingredients

  • 1 (8 ounce) plain Greek yogurt
  • Honey
  • 12 strawberries, washed and roughly chopped
  • Nuts, chopped and toasted
Directions:
Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls.
Drizzle each with about 1 tbsp honey.
Add strawberries on top then sprinkling with nuts.
Serve

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Grilled Feta and Tomato Sandwich

The importance of vine-ripened tomatoes goes without saying, but don’t compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best.

Ingredients

  • 4 slices crusty bread, from a dense loaf
  • 4 tbsp olive oil, approximately
  • 8 ounces feta
  • 2 tsp finely chopped fresh oregano leaves
  • Fresh ground black pepper


Directions:
Brush both sides of each bread slice with some oil.
Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.
Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
Serve

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Gyro Burgers

This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas.

Ingredients

  • ♥♦ For the Meat Mixture: ♦♥
  • 3/4 lb lean ground lamb
  • 1/2 lb lean ground beef
  • 1 cup fresh breadcrumb
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • 1/2 tsp ground allspice
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • ♥♦ For the Topping Mixture: ♦♥
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/3 cup olive oil
  • 4 plum tomatoes, chopped
  • 1 small onion, slivered
  • 1 small cucumber, seeded & chopped
  • ♥♦ For serving: ♦♥
  • 1/2 head romaine lettuce, shredded
  • 1 cup tzatziki (homemade or purchased)
  • 4 pita pockets
Directions:
In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours).
When you are ready to cook your burgers, oil & preheat your grill and grill as you would any hamburger
When burgers are fully cooked, slit pita pockets open on the sides to form open pockets and place a burger inside.
Have bowls of the tomato topping, the shredded lettuce, and some tzatziki to add as desired.
Serve

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Lemon Chicken Orzo Soup

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.

Ingredients

  • 8 cups chicken broth
  • 3/4 cup uncooked orzo pasta
  • Salt
  • Black pepper
  • 2 large eggs
  • 1 lemon, juice
  • Grated parmesan cheese
Directions:
Bring the chicken broth to a boil in a pot.
Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).
In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.
Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.
Remove immediately from the heat (DO NOT LET BOIL!).
Ladle into bowls and sprinkle with Parmesan cheese
Serve
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Polenta Lasagna with Feta and Kale

This recipe is full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep’s milk.

Ingredients

  • 1 (18 ounce) package prepared polenta
  • 1 cup marinara sauce
  • 1 cup pecorino Romano cheese, shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped finely
  • 5 garlic cloves, minced
  • 1 tsp fresh rosemary, minced
  • 1 small carrot, diced
  • 1 bunch Lacinato kale, shredded
  • 1/4 cup pitted kalamata olive, chopped finely
  • 1 1/4 cups feta cheese, mashed with fork
  • Extra virgin olive oil, to grease baking pan
Directions:
Preheat oven to 375°F.
In a large pan, heat olive oil over medium-high flame.
Sauté onions and rosemary until the onions begin to brown.
Add garlic and carrots.
Sauté until garlic fragrances the oil, about 2 minutes.
Add kale and sauté until tender, then remove pan from heat.
Grease the bottom and sides of 8×8-inch baking dish.
Cut polenta into slices no thicker than 1/4 inch.
Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly.
Distribute mashed feta cheese over the marinara sauce.
Scatter olives over the feta, then top with an even layer of the kale mixture.
Place the remaining polenta slices in a layer, overlapping slightly.
Spread remaining 1/2 cup of marinara sauce.
Sprinkle shredded pecorino evenly across the top.
Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges.
Allow to sit for 5-10 minutes before slicing and serving
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Potato Croquettes with Parmesan

Croquettes are delicious with steak and Spinach Stuffed Mushrooms and strawberries dipped in chocolate. They should be shaped into patties and refrigerated ahead of time.

Ingredients

  • 2 cups mashed potatoes
  • 2 tbsp minced onions
  • 1 egg, slightly beaten
  • 1 tbsp grated parmesan cheese
  • 2 tbsp parsley, minced
  • 3/4 cup breadcrumbs
  • 2 tbsp vegetable oil
Directions:
Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
Shape into 8 patties.
At this point, you should refrigerate them.
Spread bread crumbs onto waxed paper.
Dip croquettes in crumbs, turning to coat evenly; set aside.
Heat vegetable oil in large skillet on moderate heat.
Place croquettes in hot oil; cook about 4 minutes, or until brown on each side.
Serve hot.
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