Baked Greek Chicken

Baked Greek Chicken

This is lemony, tangy goodness. An easy weeknight dinner. Serve over rice with some homemade pita bread.

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Ingredients

  • chicken, boneless thighs
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 6 cloves garlic crushed and chopped
  • 3 tbsp lemon juice and zest
  • 1/2 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup fresh oregano, leaves chopped
  • 1/2 cup feta cheese, crumbled
  • smoked paprika
  • Williams-Sonoma lemon garlic seasoning

Instructions

In a bowl whisk together the plain Greek yogurt along with the olive oil, garlic, zest and juice from a lemon, the red pepper flakes, chopped fresh oregano, parsley and kosher salt and freshly cracked black pepper.

Pour the marinade over the chicken pieces and marinate for 30 minutes or up to 1 hour.

Preheat oven to 375°F. Use cooking spray or olive oil and coat the inside of a baking dish. Sprinkle with paprika, lemon-garlic seasoning and feta cheese.

Bake uncovered for 45 minutes-1 hour or until golden brown and chicken has 165°F internal temperature

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Pita Bread

Pita Bread

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I know what you are saying… why would I make it when I can just buy a bag in the store? But then you would never know the delicious, habit forming, and really pretty easy, joy of making it and eating it fresh and warm from the oven. These are warm, doughy bits of deliciousness. Please try!!! From the New York Times recipe. My brother and sister-in-law introduced me to this recipe and it is very easy. I have used a pizza stone and a cookie sheet and the pizza stone does work best.

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INGREDIENTS

2 teaspoons active dry yeast
1/2 teaspoon sugar
1/4 cup whole-wheat flour
2 1/2 cups unbleached all purposed flour
1 teaspoon kosher salt
2 tablespoons olive oil

PREPARATION

Step 1
Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Step 2
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup) ]. With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.

Step 3
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)

Step 4
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Step 5
Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking  tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

Step 6
Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)

Step 7
Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

8 six-inch diameter breads

Greek Grilled Shrimp Orzo

Greek Grilled Shrimp Orzo

This is a wonderful dish to serve at a summer party. I am hosting a wedding party for friends in 2 weeks and plan on serving this as party of the menu. It is easy to double (or more) for a big party. I served this warm but it was really good as a cold salad the next day. It would also be a good vegetarian side dish just omit the shrimp. This recipe was inspired by prouditaliancook.com.

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INGREDIENTS

Grilled shrimp
Smoked Paprika
Olive oil
Cooked orzo pasta
English cucumber, seeded and chopped
1 medium sweet onion, diced
Red onion, diced
Crumbled feta
Grape tomatoes, halved and roasted
Kalamata olives
Lemon zest
Mint, parsley, oregano

Marinate the shrimp in lemon peel, lemon juice, olive oil, crushed garlic, and a pinch of red pepper flakes. Sprinkle with smoked paprika and grill.

Heat oven to 350 and line a baking sheet with foil. Place halved grape tomatoes on the sheet and drizzle with olive oil and sea salt. Roast for about 20 minutes.

Heat about 2 tablespoon of olive oil in a medium pan. Add onion and cook over medium heat until soft and getting golden, add red onion and cook until just warmed and a bit soft. Add the roasted tomatoes using all the juices left after roasting.

Make a vinaigrette by whisking 3 parts good olive oil to 1 part fresh squeezed lemon juice, add 1 crushed garlic clove, salt and pepper.

Taste it to your liking, either adding more or less. Place all ingredients in a bowl, adding all the herbs, more feta, (make sure it’s in small crumbles) pour the vinaigrette over all the ingredients, taste it and make sure you have enough of everything!

Note: I used 8 oz of cooked orzo and about 20 medium shrimp, the rest of the ingredients I just judged until I thought I had enough.

Greek Honey Cake

Greek Honey Cake

I adjusted this recipe for a little less sweetness. It was actually good even without the syrup. It is a bit like baklava without all the fuss. I brought this as a dessert to a greek themed dinner with good friends. Original recipe by CaliforniaJan.

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IMG_3072.jpgINGREDIENTS

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
1/2 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts

SYRUP

1/2 cup white sugar
1/2 cup honey
1/2 cup water
1 teaspoon lemon juice

DIRECTIONS

Preheat oven to 350 degrees F . Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine the honey, sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.