The Must-Duplicate Greek Chicken Recipe

I love Greek food because of its simplicity and celebration of the authentic flavors of the food. This Greek Chicken is no different. And while we outside of Greece will never be able to duplicate the flavors exactly (due to the amazing food quality they enjoy), we can give it a good go. I got, and subsequently tweaked, this Pampered Chef recipe to try out my newest pan addition:

The Pampered Chef RockCrok Grill Stone, which apparently can go on the stove, in the oven, on the grill, and in the nuke (if it fits!)...oh, and also it can go in the dishwasher. Loved the interesting shape and all the possibilities. Yes, pizza and nachos for a crowd, but it is also a stone for searing fish, chicken, and steak. So, I tried it with this wonderful Greek Chicken recipe.

Greek Chicken

2 lemons, zested and juiced

1/2 C EVOO - the best quality you can get your hands on

4 garlic cloves, minced

1 Tbsp dried oregano, preferably Greek oregano

1/4 tsp kosher salt

1 Tbsp all-purpose salt-free seasoning

12 tsp black pepper (optional)

1 cut-up chicken fryer, bone-in, skin-on

8 small red potatoes, halved

1 red bell pepper, cut in large chunks

1 (or 2) zucchini, cut lengthwise, then into large chunks

1 sweet onion, halved, then sliced

8 oz. whole white mushrooms

Place lemon juice, zest, oil, garlic, oregano, salt, seasoning, pepper, and chicken into a gallon sized ziplock back. Smoosh the chicken around a bit to make sure it is all covered. Set aside.

Preheat oven to 400*

Prep the potatoes, bell pepper, zucchini, onion, and mushrooms - spread them on the pan.

Remove chicken from the bag and place on the pan - with a basting brush, lightly brush the veggies with leftover marinade.

Bake for 1 hour. 

Note: I was a little concerned with overflow of rendered fat from chicken, so about halfway through baking I removed some of the accumulated fat with a turkey baster. Not sure if that was necessary, as it wasn't close to overflow, but I didn't want a mess in my oven! 

This recipe is fantastic! We paired it with a glass of our favorite wine...bravo!

For dessert, we enjoyed Limoncello Jello Shots! But, that's another post...

One thing that this pan would be perfect for, and I haven't done for a long time, is this:

oh yeah!

Roasted Honey Mustard Chicken & Veggies

This was a wonderful fall meal, however, it tasted so good, it could be great anytime of year. Also, you can make this a vegetarian meal easily by omitting the chicken and perhaps adding a salad on the side.

Roasted Honey Mustard 
Chicken & Veggies

3 boneless, skinless chicken breasts
1 head of broccoli, broken into pieces
1 head of cauliflower, broken into pieces
baby carrots (optional)
6 smallish red potatoes
1/2 cup dijon or country dijon mustard
1/2 cup honey
4 Tbsp white vinegar
salt to taste

Preheat oven to 425*

Parboil potatoes in boiling salt water until just tender, but not too soft. Remove from water and set aside to cool a bit.

To prepare chicken, slice chicken breasts 'across the grain' to make thinner chicken breast pieces. Heat a skillet with olive oil and the all-purpose seasoning of your choice; sear chicken pieces briefly on each side. [Chicken does not need to be cooked all the way through.] Remove from pan and set aside to cool a bit. When it is cool enough to handle, cut into smaller pieces.

In a 9x13 baking casserole or jellyroll pan, spread chicken pieces evenly. Add broccoli, cauliflower, and carrots to the pan. Cut red potatoes into quarters, and add to pan, as well. Your pan should be pretty full!

In a separate bowl, stir together thoroughly mustard, honey, and vinegar. Drizzle over chicken and veggies. Sprinkle lightly with salt, if desired, or you can stir a bit into your mustard mix.

Place in oven for 20-25 minutes.

Turkey and Potato Chop Soup

OK, I made that up. I love chop salad, and since I chopped everything pretty small for this soup, the name fits.

Turkey & Potato Chop Soup

1 lb ground turkey, browned
4-5 medium potatoes, diced small
3 celery stalks, diced small
1/2 sweet onion, diced small
1 can green beans
1 large can tomato puree (crushed)
4 cups veggie broth
2 Tbsp soup seasoning
salt & pepper, to taste

Combine all in crock pot and cook on high 4 hours, or until potatoes are soft.

Baked Potato Soup

This is very similar to the restaurant versions...y'know, where they use up their leftover baked potatoes from the night before? Very satisfying, indeed.

7-8 baking russets
1/4 lb turkey ham, diced small
1 large sweet onion, processed
3 ribs celery, diced small or processed
3 carrots, diced small or processed
6 cups veggie or chicken stock
2-4 Tbsp half-n-half
1 pinch garlic powder
2 tsp dill
salt & pepper to taste

Bake potatoes in 450* oven for 1 hour, or until thoroughly baked. Let cool to the touch, then scoop out flesh into a large bowl. Set aside.

In large soup pot, saute onion, celery and carrots until soft. Add turkey ham, potato, stock, dill, garlic, and salt & pepper (to taste) and bring to a simmer (break up the larger chunks of potato - you may want to use a potato masher to get a more creamy consistency). Let simmer for 15-20 minutes, then add half-n-half. Simmer another 10 minutes. Garnish, if preferred, with shredded cheese, chives or green onions, and/or more diced turkey ham.

This makes a full large soup pot - great for leftovers.

Hash Brown Muffies

For these yummies, I used the Texas-sized muffin pan (definitely non-stick, makes 6).

Hash Brown Muffies

1 package Simply Shreds shredded potatoes (found in the refrigerated section)
1 cup shredded cheese, any variety (I used fine shreds)
1/2 medium sweet onion, minced
1 egg, beaten
salt & pepper to taste

Mix all together, then spoon into muffin pan. Pack down the mixture in order to fit all into the pan. Bake on 425* for 50 minutes.

You could even serve these with sour cream, if you wanted, or alongside a couple of scrambled eggs for a filling breakfast.

New-Fangled Mashed Potatoes

Found this on facebook - so cool!!

NEW WAY TO SERVE POTATOES, I LOVE IT

Just mash potatoes plain with butter or you can add yummy ingredients like cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

idea and photo credit: Cheryl-Ann Porter

Passover 2013

Hey, Foodies! Life has been crazy, but when it comes to Passover you just gotta cook! Oh, and take pics. So, without further ado, here is what is on the menu this year...

The salad course, of course...

then the soup...

Creamy Tomato Gorgonzola Soup

½ onion, diced

½ red pepper, diced

2 minced garlic cloves

olive oil (to saute)

1lb-12 oz canned crushed tomatoes

2 small cans tomato juice

5 oz crumbled Gorgonzola

4 oz (block) cream cheese

½ cup half-n-half

1 tsp salt

1 tsp sugar

2 tsp Italian seasoning (or basil)

pepper to taste.

 Saute onions and red pepper in olive oil.  Add cream, Gorgonzola and cream cheese. Bring to simmer, then add add crushed tomato, tomato juice and remaining ingredients. Stir constantly for ten minutes. 

* * *

then, the main course...

Chicken Parisienne in the Crock Pot

6 de-boned chicken breasts

2 cups sliced white mushrooms

salt & pepper to taste

2 tbsp smoked paprika

1/2 cup white wine

1 can cream of mushroom soup

1 cup sour cream

1/4 cup flour

Mix the wine, soup and mushrooms together. Stir flour into sour cream then add to mushroom mixture. Place chicken in the crock pot, top with sauce. Sprinkle salt, pepper and paprika over top. Cover and cook on low 6-8 hours.

Garlic Mashed Potatoes

3-1/2 lbs russet potatoes

2 tbsp kosher salt

16 oz half-n-half

6 garlic cloves, crushed

6 oz course grated Parmesan cheese

Boil potatoes until falling apart (very tender). In a saucepan, heat half-n-half and garlic until simmering gently; add to drained potatoes and mash. Incorporate Parmesan cheese.

* * *

The seder this year is much, much different than years past - and thankfully so. A small, intimate affair gives the opportunity to celebrate without all the obligation and expectations from others. How freeing to celebrate and worship our LORD with a seder to remember this time of our freedom.

One thing I did different this year was depart from the traditional soup (Matzah Ball Soup) and went with a most yummy Creamy Tomato - you have to try this soup, it's to die for! Another thing I changed up was to use Sangria instead of traditional wine. The fruity, light drink instead of heavy red wine is refreshing and welcome. Here's the recipe, if you would like to give it a go.

Sangria

Mix in a large pitcher or beverage server:

1/2 cup fresh-squeezed lemon juice

2/3 cup frozen lemonade

2/3 cup orange juice

2 bottles of wine (I used one red Zin and one white Pinot Grigio)

1 cup Triple Sec

1 cup brandy

1/2 cup sugar (optional)

Slices of oranges and lemons, cherries and chunked up apples to float on top. 

Refrigerate overnight for best flavor.

* * *

The table was set simply this year, too. Instead of the traditional seder plate, I chose a lazy susan to display the elements. 

I'm so blessed this year with love and friendship more than I deserve. 

A new life and a new direction...

it all makes me so happy to be celebrating Passover this year.

It truly is the time of my freedom.

Chag Sameach!

Potato-Veggie Soup

I love potatoes. My mother used to make a wonderful clam chowder with the razor clams we dug off the Washington coast. Her chowder wasn't thick like Ivar's famous chowder; it had a thin, milky broth, the clams, some clam nectar, onions and potatoes. Lots and lots of wonderful, filling potatoes.

Needless to say, I don't eat clam chowder any longer. However, I love potatoes in a soup, and this one has reminded me of mom's chowder from the get-go. No, it doesn't contain milk, but somehow it makes me feel the same as I did as a kid sitting down to a steaming bowl of her chowder-goodness.

Alpine Potato-Veggie Soup

1 clove garlic, minced
1 large sweet onion, diced
1 T butter
5 cups veggie broth
3 russet potatoes, cubed
2 medium carrots, diced
2 celery stalks, sliced
1 zucchini, quartered and sliced
1 T fresh dill or 1 tsp dried dill
2-3 sprigs fresh parsley, chopped small
1 tsp kosher salt
1/2 tsp freshly ground pepper

Saute butter, garlic and onion. Add broth, potatoes and carrots, celery and zucchini. Bring to a boil, then reduce to a simmer. Simmer 15-20 minutes. Add dill, parsley, salt and pepper.

That's it!

On the Menu: Passover

Chag Sameach!

Passover, or in Hebrew Pesach, is this coming Friday at sundown. And, yes, it's been a hurry, hurry to get everything cleaned, planned out and completed. (Click on the links below for recipes.)

Passover (Festival) Meal

Various cheeses, olives and grapes

Matzah Ball Soup

Passover Chicken Fricassee

Herbed Red Potatoes

Crunchy Broccoli Salad

Apricot Macaroons & Fruity Frozen Cream

Wine & juice

Tu B'Shvat 2012

Along with all the fabulous fruits and nuts that we are going to enjoy on Tu B'Shvat this year, I tried to slant our menu to have an Israeli feel in honor of our beloved land.

Beit Henderson Tu B'Shvat Menu

Honey Mustard Chicken

Garlic Mashed Potatoes

Greens & Salat Katsutz with Tahini dressing

Lemon Sorbet & Champagne

Honey Mustard Chicken, By Giora Shimoni
Prep Time: 10 minutes, Cook Time: 1 hour, 30 minutes

Ingredients
4 pounds chicken pieces
2-4 Tbsp. canola oil or 1/4 cup melted margarine
1/2 cup honey
1/4 cup mustard (I used Plochman's Natural Stone Ground)
1 tsp. curry
1 clove garlic, minced
1 tsp. salt

Preparation
1. In a small bowl, mix together melted margarine, honey, mustard, curry, garlic and salt.
2. In a shallow baking pan, place chicken pieces skin-side down. Pour dressing over the chicken. Cover and marinate in the refrigerator for 2 hours.
3. Preheat oven to 350°.
4. Place chicken in oven, covered, for 30 minutes.
5. Uncover the chicken and turn skin-side up. Baste.
6. Bake at 350° for an hour or until cooked through and browned. Baste once or twice during the hour.

Garlic Mashed Potatoes
by another of my Food Network heroes, Alton Brown
Prep: 20 min, Cook time: 30 min, Yield: 10 to 12 servings
(note: replace these mashed potatoes with Garlic Roasted Potatoes to omit dairy in this menu.)

Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Greens & Salat Katsutz (Israeli Chop Salad)

Perfectly chopped tomato, cucumber, green/red peppers, red onion, grated carrot, tossed with fresh greens and black pepper. Instead of the traditional olive oil and lemon juice, I'm serving it with Tahini dressing on the side.

Tahini Dressing

1/3 cup well-stirred tahini (Middle Eastern sesame paste, salted)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional, I used about 1/2 tsp honey)
3/4 tsp Perfect Pinch Mediterranean Herb  Seasoning (optional)

Find out more about Tu B'Shvat

Padawan's Corn Chowder

A special guest post from my very own Padawan; read more of her musings on The Way of the Padawan.

As a very reluctant and mediocre cook, I don’t volunteer my few worthwhile recipes often - this is one of them, adapted from one I found in one of those Southern church cookbooks I received many years ago.

I find it helpful to stick to what I know works and actually follow the recipe as well as accept advice from someone who actually makes things that taste good… yes, I’ve learned this from many unsuccessful experiments! So, here goes:

Padawan’s Corn Chowder

(makes a very large crock pot full, you know those 5 quart ones from Costco)

64 oz. chicken broth (I use this recipe for best results)
12 medium sized potatoes (I use russets) peeled and cubed
2 cans corn, drained
3 stalks celery, chopped
1 smallish onion, chopped
About a quart of milk
Salt & pepper to taste
*optional* a little onion powder for added flavor

Okay, to begin with, decide if you’re going to use store bought chicken broth or make your own. I’ve done both and much prefer the homemade.

Next, saute your onions and celery in butter 'til they’re translucent.

Now, boil the potatoes in the chicken broth on the stove, add the onions and celery. Cook for about 15 min.

Put all the ingredients except the milk in the crock pot and let simmer for a few hours. About 15 min. before serving, add the milk. - just enough to fill the crock to the desired level.

It tastes even better the second day - trust me on this one!

*For a twist, add 3 cups grated cheddar cheese and about 2 cups cooked rice along with the milk.

Latkes!

Oh yeah!  Bust out the electric skillet and the oil - let's make some latkes!

Hendel's Latkes

1 medium bag of frozen hashbrown shreds, thawed
1/2 sweet onion, processed just shy of pureed
4 large eggs, lightly beaten
2 cups matzah meal
2 tsp kosher salt
freshly ground pepper to taste

Mix well all ingredients in a large mixing bowl. Heat about 1/2 - 1 inch peanut oil in your electric skillet (test the oil prior to dropping your latkes in, though - you want it to be sizzling hot). I form my 'patties' with two large serving spoons, drop them into the oil and kinda smash them down with the spoon to flatten. Cook on one side until golden brown, then flip. When the other side is golden, remove and let drain on clean paper towels.

I cooked the latkes for our Hanukkah party about an hour ahead, then placed them in a stone baker covered with foil and kept them warm in a 175 degree oven until it was time to serve. (However, they are absolutely the best if you eat them right after they are done cooking - yum!)

And what do you serve latkes with, you ask?  Why sour cream and applesauce, of course!

Hanukkah Sameach!

THE Potato Casserole

This is THE best casserole for a potluck.  Yes, it has come from my kitchen, what seems like, hundreds of times - no one ever seems to tire of it!  I originally got the recipe from Southern Living, which used to publish a small monthly cookbook...you know, the kind at the checkout right next to the gossip rags? They don't publish them anymore, unfortunately, and the magazine itself just isn't the same for me.  Boo.

Anyway, I got some real gems from those mini-cookbooks and this is one of them.  As usual, I tweaked this recipe a bit - I know you are shocked.

Liz' Potluck Potato Casserole

2 packages refrigerated shredded hash browns (or 1 pkg regular and 1 pkg Mexican style)
1 medium yellow or sweet onion, diced small
1 can Cream of Potato Soup
1 can Cheese Soup (or Nacho Cheese Soup)
2 cups shredded cheese, I like cheddar/jack mix
pepper to taste (no salt for this one!)

In a 9 x 13 baker combine all ingredients and mix well. Cover with foil and bake at 450 degrees for one hour.