Caprese Chicken Penne

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This is another versatile recipe that comes together quickly.  I sometimes poach the chicken so that I can cook the penne in that chicken broth to give a boost of flavor.

I sometimes change up the spices to make variations of this – feeling Greek?  Use oregano, lemon zest, and feta.  If I’m craving this in the winter, I’ll use a can of Del-Monte’s petite diced tomatoes with Italian seasonings.  If I’m digging something with a Southwest flair, I’ll use a can of Ro-Tel and cubed Pepper Jack cheese.

Sometimes I totally forgo the meat and make this with just the pasta, vegetables, and cheese.  No matter what you do to this – you can’t go wrong.

Caprese Chicken Penne

• 2 pounds boneless, skinless chicken thighs
• 1 pound penne pasta (or whatever pasta you like)
• 4 quarts water
• 2 Tbsp Chicken better than bouillon base
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 containers grape tomatoes, halved or quartered
• 1 container mozzarella balls, drained and quartered
• 1 bunch basil, in a julienne cut
• 1/2 bag baby spinach, chopped
• salt and pepper to taste
• pinch of red pepper flakes

In a large Dutch oven, bring the water, bouillon base, garlic and onion powder to a boil.  While waiting for this to boil, prepare the veggies and cheese and drop in a large mixing bowl.

Add the chicken to the boiling chicken broth and poach about 15 minutes, or until cooked through.  Remove the chicken with a slotted spoon.  Rough chop the chicken and add to the bowl of vegetables.

Add the pasta to the chicken broth and cook it until al dente.  Drain pasta reserving 1 C of the broth and add both to the bowl of chicken and vegetables, stirring to mix.  Sprinkle with crushed red pepper to taste.  Enjoy!

Greek Scallop Linguine

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This is a quick weeknight meal.  The pasta cooks as the scallops are cooking so that you just bring it together at the end.  I like to serve this with a fresh baked Pillsbury French loaf and a simple side salad dressed with an Italian dressing or simple vinaigrette.

This recipe serves 6 to 8 normal eaters.  In my family, I’m lucky to get 4 servings out of it given my 17-year-old loves this dish.  We use both Cholula hot sauce and red pepper flakes to get some heat into this dish.  The flavor of this dish is not affected if you leave both out.

Sometimes I make this with shrimp, just FYI.  When I do that I have been known to use horseradish versus red pepper flakes.  I love cocktail sauce and it brings that sort of flavor to the dish.

Of course some may be thinking I’ve lost my mind using a tomato-based sauce for this seafood.  I have one word for you – cioppino.  If you have never tried it, you should!  I fell in love cioppino years ago when I was on a business trip to San Francisco.  Yum!!

Greek Scallop Linguine

• 1 lb linguine cooked al dente to package directions (use whatever pasta you like)
• 2 lb bay scallops, thawed if using frozen
• Sauce
• juice and zest of 2 lemons
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 15-oz can tomato puree
• red pepper flakes to taste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 Tbsp dried crushed thyme
• 1 tsp dried crushed oregano
• 1 tsp dried crushed basil
• 1 Tbsp garlic powder
• 2 Tbsp dried, minced onion

Cook pasta to package directions to an al dente doneness.

In a skillet over medium heat, melt butter and heat olive oil.  Once the fat is hot, add all the sauce ingredients and let simmer for 15 to 20 minutes.  Taste for seasonings and adjust to your liking.

Stir in the scallops and cook until the scallops are done – about 5 to 6 minutes.  Serve scallops and sauce over the linguine.

Grecian Skillet Rib Eyes

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I first saw this recipe in the October 1996 Southern Living magazine.  You can actually find the original recipe here if you want to try it the way it was originally written.

The first few times I made this recipe I didn’t take the time marinate the meat overnight.  There are days when I crave this and just slap it together still.  However, my favorite way to enjoy this is to give the time for flavors to meld.  Either way – I really think you’ll enjoy this meal.

I like to serve this alongside my Couscous Pilaf and a simple salad.  It’s also awesome with one of my potato recipes:  Dolly’s Potatoes, Roasted Dijon Baby Red Potatoes, or just plain old mashed or baked potatoes.  Or, one of my rice recipes:  Creamy Garlic Rice (if I’m making this on a weekend, for example) or my Almond Green Onion Pilaf. 

You could even go all Atkins with this meal and serve it alongside my Tangy Broccoli or my Kicking Oven Roasted Broccoli and a simple salad.  As you can see, we actually put a great deal of thought into what we will have with our main dishes.  Sometimes it’s a simple as what is the family jonesing for or what does the cook feel like making.

I won’t lie.  There are nights where this is all there is for supper.  That ain’t bad either, if you ask me.

Grecian Skillet Rib Eyes

adapted from a Southern Living Recipe that can be found here

• Marinade
• Juice and Zest of 2 to 3 lemons
• 1/4 C olive oil
• 1 Tbsp Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp dried, crushed basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp Cavendar’s Greek Seasoning
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 2 lbs 1” thick rib-eye steaks
• 2 Tbsp olive oil
• 2 Tbsp butter
• Garnish
• Juice and Zest of 2 to 3 lemons
• 1/3 C to 1/2 C feta cheese, crumbled
• 1/4 C kalamata olives, chopped
• 3 Tbsp fresh thyme, chopped

Put the steaks in a gallon Ziploc bag and add all the marinade ingredients.  Massage the marinade ingredients into the meat.  Place in the refrigerator and let marinate 4 hours or overnight, optimally.

Heat the butter and olive oil over medium-high heat in a large skillet.  Once the fat is hot, remove the steaks from marinade (discarding the marinade) and put in the skillet.  Cook 8 to 9 minutes per side for medium rare or longer/less depending on how done you like your meat.

Try to turn this meat only once so that each side browns well.  After the steak reaches your desired doneness.  Reduce the heat to medium, add the garnishes, cover the skillet and let the feta cheese melt slightly (1 to 2 minutes).

Remove from skillet and serve.  I typically slice the meat after letting it rest for 7 to 8 minutes and serve it over the couscous, potatoes, or rice per person.

Greek Burgers

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Yeah, another burger recipe.  I call this a Greek burger because I’m using Greek or Mediterranean flavors.  I think every grocery store carries Cavender’s All Purpose Greek Seasoning these days.  I first found this seasoning when we were living in Utah.  It’s a staple in spice cabinet.  Sometimes I like to sprinkle it on chicken thighs I’m cooking.  I use it in a lot of my casserole or soup/stew recipes as well.

It’s a forgiving recipe meaning you can change up the cheeses or herbs to suit your family.  I’m not sure it would be a Greek burger then, though.  Sometimes I use basil and shredded Mozzarella in this burger which makes it a little more Italiano, if you ask me.  I still keep the spinach in it though – nutritional boost, doncha know!

Greek Burger

• Burgers
• 1 1/2 lb hamburger
• 1 tsp Cavender Greek seasonings
• 1/4 to 1/3 bag fresh baby spinach, cut as chiffonade
• 4 oz feta cheese crumbles
• 2 green onions, thinly sliced on the diagonal
• 2 Tbsp tomato paste
• 1 Roma tomato, diced
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• Lemon Garlic Aioli
• 1 C mayo
• juice and zest of 1 lemon
• 1 Tbsp garlic powder or 2 cloves garlic grated or pressed
• Garnishes
• 4 hamburger buns
• sliced tomato
• sliced red onion
• butter, green, or red leaf lettuce leaves
• Garlic lemon aioli

To make the aioli, stir together the mayo, lemon juice and zest, and garlic.  Taste for seasonings and adjust (add salt and pepper, for example) to your liking.  Set aside.

In a large mixing bowl, combine burger ingredients without over-working the meat.  Form into 4 burgers.

Cook the burgers to your desired doneness in any method that works for you –fry, grill, however. 

Spread aioli on both buns, add Greek burgers onto buns, garnish as desired.

Greek Oven Fried Chicken

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So the last time I made my Rosemary Lamb Chops I had an epiphany.  An idea for making this with chicken legs popped into my head.  This recipe is the manifestation of the epiphany!

My family loves chicken legs and thighs most of all.  For recipes like this they favor the drumsticks.  In order for the marinade to penetrate the muscular dark meat, you really ought to marinate the legs overnight or 36 hours.  Yeah, another plan ahead.  I find that the plan ahead keeps me on track.  If I know what I’m making and when I’m making it I’m less likely to be talked into eating out or hitting a drive through.

I believe this all goes back to my upbringing – have a plan; work the plan.  It’s ok for the plan to change; however there has to be a plan.  I don’t assign particular meals to particular days.  I have options for the week and between those options which include quick fix, plan ahead, and regular preparation I can easily plan that morning or even that evening what we will have.  I digress.

This chicken is really juicy and moist.  We love the crispy breading on it too.  I best achieve this by cooking the chicken on racks in my rimmed baking sheets which allow the fat to drip down.

I love to serve a Greek salad and mashed potatoes as sides to this main course!

Greek Oven Fried Chicken

• 4 lb chicken drumsticks
• 1 stick butter, melted
• Marinade
• 16 oz Fage Fat Free Greek Yogurt (or sour cream)
• Juice and Zest of 3 lemons
• 3/4 C milk (or whatever you use in your coffee)
• 10 cloves of garlic smashed
• 1 Tbsp crushed rosemary
• 1/2 Tbsp crushed thyme
• Coating
• 1/2 box Crushed Corn Flake Crumbs
• 1 Tbsp Kosher salt
• 1 C grated parmesan cheese

Put the drumsticks in a large Ziploc bag.  Whisk together the marinade ingredients.  Pour over the drumsticks.  Marinate overnight or up to 36 hours.

To cook:

In a pie plate, mix the corn flake crumbs, Kosher salt, and grated parmesan cheese until well combined.

Preheat oven to 400.  Get out 2 rimmed baking sheets and put a rack in each to keep the chicken out of the fat.  Set up an assembly line so that you are removing chicken from the bag, dipping to coat well in the coating and laying on the rimmed baking sheet.  I try to keep one hand clean and the other goopy.

Drain the marinade off the chicken.  One to three drumsticks at a time, dip and cover the chicken well with the coating.  Lay it on the rack.  I typically lay these at opposite side so that I can put them closer together to get more chicken on the rack.  Repeat until all the chicken is coated and on the rack in the baking sheet.

Melt the stick of butter and drizzle over the chicken drumsticks.  Bake at 400 for 50 to 60 minutes – chicken juices should run clear and the coating should be golden brown.

Greek Ahi Steaks

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I’ve developed a love of tuna or Ahi steaks.  I especially love this Greek style one.  If I’m making this just for me, I like to add some Kalamata olives to the stuffing.  It’s good either way.

I love to serve this over my Red Onion & Garlic Spinach as a bed – easy-peasy supper in a hurry!

Greek Ahi (Tuna) Steaks

• Stuffing
  • 8 oz Feta cheese crumbles
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 Tbsp red wine vinegar
  • 2 Tbsp red onion, minced
  • 1/4 tsp black pepper
• Steaks
  • 4 8-oz tuna (ahi) steaks
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1/2 C dry white wine

Preheat oven to 400.  Spray a rimmed, non-stick cookie sheet or jelly roll pan with non-stick cooking spray.

In a small bowl combine stuffing ingredients stirring carefully to not overly break up feta cheese.

Cut a pocket in each tuna steak and rub dill and oregano on the outside of the tuna steaks.  Put 1/2 C of the cheese mixture into each pocket of the tuna steaks. Lay the stuffed tuna on the prepared pan.

Pour wine into the pan.  Bake for 20 to 25 minutes or until tuna flakes easily with a fork in a 400 degree oven.

Greek Spinach Salad

Even in the winter, I crave salads.  While I don’t eat salads every day, I do like to have them 4 or so times a week, especially at lunch.  This is one of my go-to winter salads.  I typically have all these ingredients in the pantry or frig so it’s a quick and easy side dish or main dish when I add chicken.

Greek Spinach Salad

Makes 2 to 3 servings

Salad:

• 1 can of chickpeas, well rinsed and drained (get them as dry as you can)
• 2 Tbsp white balsamic vinegar (to marinade chickpeas)
• 1 bag baby spinach
• 4 to 6 oz crumbled Feta cheese
• 1/3 to 1/2 C dried cranberries (or dried sour cherries) (optional)
• 1/3 C toasted pecans (toasting is optional – walnuts work well here too) (optional)
• 1 small can of drained mandarin oranges (optional)
• 1/3 C crispy chow mien noodles (optional)
• 1 to 4 green onions, sliced at an angle (optional)

Dressing:

• 4 Tbsp white balsamic vinegar
• 8 Tbsp extra virgin olive oil
• Salt and pepper to taste

Rinse chickpeas thoroughly and drain or dry completely.  Put in a Ziploc bag and add 2 Tbsp white balsamic vinegar shaking to coat chickpeas well.  Let marinade in the refrigerator for 3 to 4 hours.  I typically do this the night before and make the salad in the morning.

For each serving, place desired amount of baby spinach in a bowl and toss with 2 to 3 Tbsp of dressing depending on how much you and your guest(s) like.  Place on a plate or in a bowl and top with desired amount of other ingredients.

If taking this salad for lunch, put the dressing ingredients in a small container with a leak proof lid.  Put the salad ingredients (except crispy chow mien noodles) in a Glad or Ziploc container that has enough room for you to shake the dressing over the salad.