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Tuscany chicken with artichokes, sun-dried tomatoes, and olives

July 28, 2020

Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon garlic salt 1/4 teaspoon pepper 8 bone-in chicken thighs (3 pounds), skin removed if desired 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 tablespoon grated lemon zest 1 teaspoon fresh thyme 1/2 teaspoon fresh rosemary, crushed ½ teaspoon fresh tri colored sage 1 can (14 ounces) water-packed quartered artichoke hearts, drained ½ cup sun dried tomatoes 1/2 cup pimiento-stuffed olives 1-1/2 cups orange juice 3/4 cup chicken broth 2 tablespoons honey Directions: In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both…


Avocado Bruschetta

July 15, 2020

Ingredients: 4 slices country bread, toasted 2 cloves garlic, peeled and halved 1 avocado, halved, pitted, peeled and mashed ¼ cup/50 ml extra virgin olive oil, for drizzling. Directions: Rub each slice of bread with ½ garlic clove. Divide and spread the avocado on each slice of toasted bread. Drizzle with olive oil and sprinkle with salt.


DIY Greek Seasoning Recipe

June 28, 2020

The seasoning of many Greek recipes includes blending various dried herbs and spices together to create a yummy mix appropriate for lamb, turkey, vegetarian dishes, and more. Greek spice blends typically contain marjoram, which is not found in Mediterranean seasonings. And Mediterranean blends will often include cardamom and cloves which are not found in Greek blends. Use this spice on hummus, salads, mix it with oil, vinegar, and lemon to make dressings, combine it with Greek yogurt, and lemon for a fresh dip for veggies. Store it in an airtight container away from sunlight and heat. Use 1-1/2 to 2…


Favorite Greek Salad

June 15, 2020

Ingredients: 4 med Roma Tomatoes 1 med Cucumbers, sliced into half moon (leave skin on or not) 1 Red onion thin half moon slices, rinse and drain 1 Bell pepper, seeds and ribs removed, finely chopped ¾ c Kalamata olives 1 oz. Avocado, diced (not super soft) 4 oz. Feta cheese, crumbled Greek Salad Dressing: 6 T olive oil 1 ½ T fresh lemon juice 1 T red wine vinegar 1 ½ tsp minced garlic 1 ½ T finely minced fresh parsley 1 tsp dried oregano ¾ tsp honey Salt to taste Add the dressing drizzled over top, just a…


Greek Beef Kabobs with Herbs

June 1, 2020

For the Beef Kebabs Ingredients: 2 lb beef cubes ½ cup olive oil 2 tablespoons garlic, minced 2 tablespoons fresh oregano or 1 tablespoon dried 2 tablespoons mixed chopped fresh parsley, marjoram Thyme Juice of one lemon ½ teaspoon salt ¼ teaspoon pepper Pita bread (optional) Directions: Place the beef chunks, olive oil, garlic, oregano, lemon juice, salt, and pepper, into a large plastic bag. Transfer the bag in the fridge and marinade for 2 hours to overnight. When ready to cook your kebabs, thread the steak pieces onto skewers and discard marinade. Grill over medium-high heat for 10-12 minutes,…


Savory Herbal Marinade

May 28, 2020

Featuring fresh herbs from your garden for use on Meat or Game. Ingredients: 2 1/2 Cups Red Wine 3/4 Cup Red Wine Vinegar 1 Small Onion or Several Shallots, chopped 2 Carrots, diced 1 Stalk Celery, chopped 2 Cloves Garlic, sliced 2 Fresh Greek Bay Leaves, broken into pieces 2 Teaspoons each Fresh Thyme, Oregano, and Winter Savory, coarsely chopped Salt Directions: Allow meat to marinate overnight or about 12 hours. Chicken: exchange the red wine for white wine and the red wine vinegar for white wine vinegar. Change the herbs to French Tarragon, Lemon Thyme or Rosemary or any…


Tuscan Ravioli

May 15, 2020

Ingredients: 1/2 tsp each chopped herbs: Rosemary, Lemon Thyme, Tri-Color Sage, Genovese Basil 2 cups cubed eggplant ½ cut 1 T olive oil 1 14.5 oz can of Roman diced tomatoes, undrained 1 14.5 oz. reduced-sodium chicken broth 1 packaged ( 9 oz. refrigerated cheese ravioli 1 15 oz can cannellini beans, rinsed and drained Shredded Parmesan cheese Thinly sliced basil Directions: In a large skillet, heat oil over medium heat, saute eggplant until lightly browned, 2-3 Stir in tomatoes, broth and zucchini; bring to a boil, add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-10 mins,…


Greek Layered Hummus Dip

April 28, 2020

Assemble this layered hummus dip on a small platter making all the components easy to see and scoop. Dicing the vegetables into 1/4-inch pieces makes dipping much more user friendly. Serve with hearty chips, chunky vegetables, pita bread or baked pita chips for easy scooping. Ingredients: 17 ounce container prepared hummus 1-1/2 c plain Greek yogurt ½ C English cucumber, diced and seeded ¼ c chopped roasted red peppers ¼ pitted kalamata olives chopped ¼ c red onion diced 1 T olive oil plus extra for drizzling 1 T fresh chopped parsley leaves ¼ tsp salt ½ tsp fresh ground…


Salmon and Fresh Herbs Grilled on Cedar Plank

April 15, 2020

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon, and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette grilled asparagus served with fresh dill. Ingredients: Fresh Coho Salmon, ¼ pound per person 1 tablespoon each: lemon thyme, tarragon and oregano 3 T molasses 1/3 c vegetable oil 1 T honey 1 Cedar Plank per piece of Salmon 1 small lemon per piece of salmon Directions:…


Fried Green Tomatoes

April 1, 2020

In three separate shallow bowls, place flour, eggs, and bread crumbs. Dip tomato slices in flour, then in eggs, then coat with bread crumbs. In an electric skillet heat coconut oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt and serve immediately.


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