Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Ingredients:

• 4 pounds skin-on, boneless chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper
• ½ cup fresh lemon juice
• ½ cup olive oil
• 6 cloves garlic, minced
• 3 medium  3" long 1/2" wide russet potatoes, peeled and quartered
• ⅔ cup chicken broth, plus splash to deglaze pan
• Lemon slices to garnish
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• Procedure:
• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano, crumbled Feta & lemon slices. 🇬🇷

Ham and Cheese Stromboli

Ingredients

8

1 Pizza Dough

4 oz Marinara Sauce

TT Garlic Powder

TT Salt & Pepper

3 oz Ricotta Cheese

6 oz Grated Mozzarella Cheese

2 oz Grated Parmesan

1/4 cup Sliced Mushrooms

1/4 cup Baby Spinach

1/8 cup diced onions

TT Dried Greek Oregano

•  roll out dough add sauce, spices & Mozz & Parm Cheese
• add baby spinach
• add Ricotta, mushrooms & onions
• fold on side at a time over each
• tuck and roll
• add slits to allow steam to escape while cooking
• brush with egg wash
• place in *450 degree convection oven for 15 mins till golden brown

 

 
 

Rustic French Apple Tart

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 1/2 tablespoons granulated sugar
• 12 TBLS unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water

FOR THE FILLING

• 3 Honeycrisp apples 
• 1/3 cup sugar
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jam for glaze

INSTRUCTIONS

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
6. Meanwhile, preheat the Convection oven to 320°F and set an oven rack in the center position.
7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden place on rack and let cool.
8. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.

Chicken Ciambota

* Ciambota*
https://en.wikipedia.org/wiki/Ciambotta

Ingredients:

3 cups shredded cooked chix 
(ours was left over from Sam's Club roaster)

TT EVOO 

1 TBLS Minced Garlic

1/2 cup diced onions

1/2 cup sliced mushrooms

1/4 cup sliced scallions 

1/2 cup diced tomatoes

2 cups baby spinach

1 cup Cavatappi pasta (cooked & drained & Shocked)

1 1/2 cup Marinara Sauce

Salt & Pepper to Taste

1/4 cup chopped parsley 

1/2 cup Heavy Cream

TT Grated Parmesan Cheese

Procedure:

In saucepan heat garlic & EVOO, add onions, scallions, tomatoes & mushrooms, add S & P.....then add chicken and mix well.  Then top with baby spinach till it wilts, mix well, add marinara sauce, then H Cream, simmer for a few minutes......adjust salt & Pepper, top with parmesan & parsley.

RICOTTA, HAM & SPINACH CALZONES

INGREDIENTS:

• 2 cups chiffonade sliced baby spinach
• 8 ounces ricotta cheese
• 10 Julienne Sliced Ham
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon EVOO
• 1 large egg, lightly beaten with 2 tablespoons water
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• TT Marinara Sauce
• 1 lb Pizza Dough (regular or Whole Wheat)
• I am going with whole wheat today

PROCEDURE:

1. 
   
2. Preheat Convection oven to 450 degrees. (500* for conventional oven)
3. Combine Ham, Spinach, Ricotta, Mozzarella, EVOO, egg,  garlic powder, oregano, pepper flakes, and salt in a large bowl.
4. Place dough on lightly floured surface 
5. Cut dough into Circles with cup or whatever 
6. Roll out dough
7. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge. Add Marinara sauce.
8. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
9. Press edges of dough together and pinch with fingers to seal.
10. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.  Top with grated parmesan
11. Bake on parchment paper for about 15 mins till golden brown!!
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The MadGreek's Best Chicken Marinade

The MadGreek's Best Chicken Marinade

INGREDIENTS

• 4 4 oz Boneless Chicken Breasts (not pounded)
• 1/2 cup olive oil
• 1/4 cup lemon juice freshly squeezed
• 1 tablespoon garlic minced
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/3 cup brown sugar
• 2 TS Stone Ground Mustard
•  Tbls Sriracha Sauce
• 1 teaspoons kosher salt
• 1 teaspoon black pepper

Procedure

Clean breasts

In bowl add all marinade ingredients-mix well

Let refrigerate for 5 HRS!!!!

(let the meat absorb all flavors!!!) 🔑

 Grill and try to get nice grill marks!!!

Place marinade in a pan and bring to a boil and serve on top 

Nice for a bit of sauce on the side

 Goes great with couscous & Broccoli as pictured!!

Kali Orexi!! 🇬🇷

I replaced the Bourbon with Honey flavored Bourbon!!! Served with saffron rice and lemon baby spinach!!! Enjoy

PORK CHOPS WITH CREAMY BOURBON MUSHROOM SAUCE

Ingredients

• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 16 ounces mushrooms, stemmed and sliced
• 1 medium shallot, peeled and chopped
• 1 clove garlic, minced
• ½ cup bourbon*
• 1 cup low sodium chicken stock
• 1 teaspoon fresh lemon juice
• 2 tablespoons heavy cream*
• 1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*
• Serve with rice or farro, cooked according to package instructions

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can't fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.
3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro, and enjoy!
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