Chopped Greek Salad

Tags

Greek, pot luck, salad, side dish, vegetarian

I made this refreshing salad twice this week, sometimes I can’t seem to get my fill. There are dozens of variations of this recipe, but here is mine. Enjoy!

Greek Salad

Ingredients:
2 cups garbanzo beans, 1/2 large red onion, 1 pint cherry/grape tomatoes, 1 cucumber, 1/2 roasted red pepper, 15 kalamata olives, 2 c. crumbled Feta cheese, 1 lemon, extra virgin olive oil, 1 Tbsp. mince garlic, 1 Tbsp. fresh chopped dill, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest & juice lemon. Dice onion, cucumber, tomatoes, red pepper and olives. Toss together all ingredients and serve chilled.

Variations:
Try tossing in one or more of these ingredients: orzo, fresh mint, lamb cubes, or chicken souvlaki.

*When entertaining, the Feta is left on the side and I allow guests to sprinkle their own. We have dairy allergy and a vegan in our family.

Do you have any food allergies in your family?

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Greek Pasta Salad

Tags

banana peppers, feta, food, Greek, Greek pasta salad, olives, pasta, pasta salad, picnic food, picnic menu, picnic salad, recipe, salad, summer food, summer salad, tomatoes

I made a Greek pasta salad earlier this summer. It was a nice change from the typical Italian pasta salad you encounter at every picnic. This is a quick an easy recipe to throw together on a whim.

Greek Pasta Salad

Ingredients:
1 pkg. tri-color farfalle pasta, 2 c. of Greek salad dressing (more of less to taste), 2 c. Feta cheese, 2 c. kalmata olives, 4 tomatoes diced, 2 cucumbers diced, 1 tsp. mince garlic, 1 c. banana peppers,

Directions:
Cook pasta according to package directions. Drain and rinse. Mix together all ingredients (except Feta) into pasta. Add Feta and gently toss. Keep salad chilled until ready to serve.

*I couldn’t get ahold of kalmata olives this time, so I used regular black olives.

What’s your favorite go to recipe for an impromptu minute picnic?

Chicken Gyro

Tags

bread, chicken gyro, chicken souvlaki, ethnic cooking, ethnic cuisine, ethnic dish, Ethnic Food, flat bread, Greek, Greek dishes, Greek food, grilling, mediterranean, pita, tzatziki

I love Chicken Gyros (or Chicken in a Pita). I rarely get a chance to get them, I haven’t been to a good Greek restaurant in years. Once a year I get one from John the Greek at the Bloomsburg Fair…

I start by making chicken souvlaki, ztatziki and if I have time, homemade pita bread.

Chicken in a Pita

To Assemble:
Layer  an oven fresh pita with the chicken souvlaki, shredded lettuce, tomatoes, onions, and top with ztatziki.

Yummy Chicken Gyro

Chicken Souvlaki

Tags

chicken, dinner, ethnic cuisine, ethnic dish, Ethnic Food, food, Greek, Greek dishes, Greek food, grilled chicken, grilling, recipe

This week has become sort of Greek week in my kitchen. Today is Chicken Souvlaki…

Chicken Souvlaki

I had Hubster grill (The only way I can get him to cook) the chicken after I marinated it overnight. This can also be baked.

Chicken Souvlaki Marinade Ingredients:
1/2 c. red wine vinegar, 1/2 c. lemon juice, 1/2 cup olive oil, 2 fresh minced garlic cloves, oregano, dill, salt and pepper

Marinade Directions:
Mix together all ingredients and pour over chicken, marinate overnight. Keep refrigerated. Turn chicken several times. Grill until juices run clear and center is no longer pink.

*I like to use thin strips of chicken.

*If putting on wooden skewers, soak for 30 minutes in lemon juice.

Tzatziki

Tags

condiment, crudité, dip, dressing, ethnic cuisine, ethnic dish, Ethnic Food, Greek, Greek food, spread, tzatziki

Tzatziki… not only is it fun to say, but I love using this Greek staple as a spread, dip or dressing. Yum!

Ingredients:
2 c. plain yogurt, 1 c. sour cream, 1 cucumber, 4 garlic cloves, 1 Tbsp. fresh dill weed, 1 Tbsp. olive oil, 1 Tbsp. lemon juice, fresh ground sea salt

Directions:
Cut cucumber in half length-wise, remove seeds and discard. Grate cucumber and squeeze excess fluid from pulp. Peel and mince garlic cloves. Combine all ingredients in a bowl, chill overnight to allow flavors to marry.

Serve with fresh pita wedges or crudité. Makes your homemade gyros even more tasty!

*You could substitute 3 c. plain Greek yogurt for the first two ingredients.

XOXO,
Young Wifey

Homemade Pita Bread

Tags

bread, ethnic cooking, ethnic cuisine, ethnic dish, Ethnic Food, flat bread, Greek, mediterranean, pita

The other day I sent Hubster and my father on a wild goose chase for pita bread. Apparently in my small-town, U.S.A., the grocery stores no longer sell pita bread. I was disappointed and excited at the same time. I just got some last week, but now I get to make homemade pita bread. Yum!!!!

Fresh Baked Pita Bread

I found this recipe and decided to give it a go…

I divided the dough into 6 balls and baked them at 450°F for 7 minutes. My baking stone is broken, so I took the advice to use an upside-down baking tray.

Perfect Pita Puff

Overall, I was very pleased with the outcome. Ready to for some tzatziki or hummus now.

After a long sleepless night, at least my pita bread turned out

Spanakopita Triangles

Tags

appetizer, comfort food, dinner, ethnic cooking, ethnic cuisine, Ethnic Food, Greek, Greek dishes, Greek food, party appetizer, recipe, snack, snack recipe

It have been very busy with work, the HS musical and Leo Club; several nights a week I’m still at school at 10 pm. I actually had to buy lunch this week, not just once, but three times! I’ve deprived Hubster of hearty home cooked meals. Don’t worry, he’s not widdling away. Finally Friday, and I am going to indulge in some hot and savory Spanakopita. It may sounds like a strange craving to have, but this Greek dish is a comfort food for me.

Spanakopita

Ingredients:
1 pk frozen* spinach (thawed), 8 oz. crumbled Feta cheese, 1 small onion (minced), 1 Tbs. parsley, olive oil, about 10 Phyllo sheets, 2 eggs, 3 Tbs. flour

Directions:
Sauté onions in olive oil until opaque, drain excess oil and transfer to mixing bowl. Toss in spinach, Feta, eggs, flour and parsley. Taking one Phyllo sheet at a time, fold in half lengthwise and brush with olive oil. Place a portion of spinach mixture at bottom corner. Slowly fold Phyllo into a triangle (like a paper football). Repeat with remaining mixture. Brush the outside of the triangles with olive oil. Bake on an oiled tray at 350°F for 15-20 minutes.

Spanakopta Triangles

Remember, the spanakopita triangles will swell and puff a bit.

*Yes, I actually prefer frozen spinach for this recipe. However, if you use fresh spinach make sure it’s washed, dried and de-stemmed before you sauté it.

Some people substitute ricotta cheese for half of the Feta cheese. I do not prefer this method, but you may.

What is your unusual comfort food?