Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
Wednesday, January 30, 2013
Going Greek!
I came across this recipe for Greek-style Beef and Pasta in my inbox and knew I wanted to try it. I mean, we both LOVE Feta and olives, so what's there NOT to like about this recipe? Turned out great! Easy and really delicious!
Monday, June 11, 2012
Seems Complicated but SO Worth It!
Tonight I made Baked Greek Pasta which seemed kinda complicated but actually didn't take long at all. There were a few more steps involved than just the normal mac and cheese but the result is SO worth it! I loved the addition of cinnamon and nutmeg in this dish and really took the flavors to another level! The cheesy topping was the best part and I broiled it for a few minutes to get the nice crust. What a comforting meal on a Monday night!
Sunday, August 21, 2011
A Yummy Trip to Greece on a Sunday Night!
Sunday nights are perfect for slowly-braised meals like tonight's Lamb Giouvetsi cuz I can just start the cooking process and do my chores while the kitchen is filled with yummy aromas. Giouvetsi is a slowly braised Greek dish made with either chicken, beef or lamb and served with Orzo. It came out SO good and definitely worth the wait! The meat was so tender and flavorful and I love the creamy texture of the orzo! What a yummy trip to Greece on a Sunday night!
Wednesday, August 10, 2011
Super Flavorful and Fiery Chicken
What makes these chicken thighs fiery? Fire-Roasted Tomatoes! I LOVE how much flavor they add to just a simple braised chicken dish. Served over some couscous and our Greek-inspired dinner is complete!
Ingredients:
2 chicken thighs, bone-in, skin-on
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1 Tbsp olive oil
1/2 c chopped onion
1/4 c dry white wine
1 can (14 oz) Fire-Roasted Diced Tomatoes with Garlic, undrained
1/4 tsp dried oregano
1 tsp tomato paste
1/4 c grated Parmesan Cheese
Chopped fresh parsley, for garnish
Couscous, for serving
Prep:
1. Pat chicken dry with paper towel. Mix salt, pepper and cinnamon in a small bowl; rub chicken with mixture on both sides.
2. Heat oil in a Dutch oven over medium-high heat. Add chicken, skin-side down. Cook 5 miuntes on each side, until browned. Remove chicken and set aside.
3. Reduce heat to medium, add onion and cooke 3 minutes until softened. Add wine and deglaze for 3 minutes, until reduced.
4. Add tomatoes and oregano. Return chicken, skin-side down and any accumulated juices. Cover, reduce heat to low and cook 20 to 25 minutes, until chicken is cooked, turning half way. Remove chicken to serving platter.
5. Stir in tomato paste and turn heat up to high. Boil until sauce is thickened. Pour over chicken and sprinkle with cheese. Serve over couscous with parsley sprinkled on top.
Ingredients:
2 chicken thighs, bone-in, skin-on
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1 Tbsp olive oil
1/2 c chopped onion
1/4 c dry white wine
1 can (14 oz) Fire-Roasted Diced Tomatoes with Garlic, undrained
1/4 tsp dried oregano
1 tsp tomato paste
1/4 c grated Parmesan Cheese
Chopped fresh parsley, for garnish
Couscous, for serving
Prep:
1. Pat chicken dry with paper towel. Mix salt, pepper and cinnamon in a small bowl; rub chicken with mixture on both sides.
2. Heat oil in a Dutch oven over medium-high heat. Add chicken, skin-side down. Cook 5 miuntes on each side, until browned. Remove chicken and set aside.
3. Reduce heat to medium, add onion and cooke 3 minutes until softened. Add wine and deglaze for 3 minutes, until reduced.
4. Add tomatoes and oregano. Return chicken, skin-side down and any accumulated juices. Cover, reduce heat to low and cook 20 to 25 minutes, until chicken is cooked, turning half way. Remove chicken to serving platter.
5. Stir in tomato paste and turn heat up to high. Boil until sauce is thickened. Pour over chicken and sprinkle with cheese. Serve over couscous with parsley sprinkled on top.
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