Tag Archives: Lemon

Greek Chicken Salad

Easy, but still delicious, dinners are the best. Last night was one of those nights where I was hungry coming home from work, but not in the mood to make a huge meal. Additionally, I had a rotisserie chicken left over from the day before that I wanted to use up. Solution? Clean all the meat off the chicken, and create something tasty with ingredients already in my pantry! If you ask any of my friends, they will tell you Mediterranean is by far my favorite genre of food. This means I always have staple ingredients such as Greek yogurt, feta, or olives in the house (this recipe could’ve used some kalamata olives but I was out!). Therefore, my rotisserie chicken was transformed into my version of Greek chicken salad!

Greek Chicken Salad:

3 tablespoons EVOO

Juice of half a lemon

Kosher salt and pepper

Leftover chicken meat from rotisserie chicken (I had everything left but the breasts and drumsticks), in chunks or shredded

2 mini cucumbers, very thinly sliced into half-moons

1/2 a small Vidalia onion

2 tablespoons of dill

1/2 cup plain Greek yogurt (you may need more)

Block of feta cut into chunks

Pita pockets

Arugula for garnish

Directions:

In a large bowl, combine the oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion, dill, and yogurt. Taste and adjust seasonings and add yogurt if it is too dry. Cut pita pockets in half, stuff with shards of feta, then chicken salad. Top with arugula and enjoy!

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Greek Quinoa Salad

I meant to post this recipe a while ago (2 months ago, in fact), but clearly life got in the way. Between work and friends and everything else, I have been so busy and have sadly neglected the blog a bit. However, I am back and have cooked a lot in the lapsed time! This means many posts to come. This recipe for Greek Quinoa Salad is the one I made when my girlfriends came over a few months ago for wine night. It is fresh and very herbsious, which I love. It has very fresh notes when you bite into a cucumber or tomato, and a nice tang from the calamatta olives. I highly recommend making a large batch of this: it is great to much on as a snack or bring for lunch throughout the week (and nothing is better than having lunch prepared a week in advanced when you work!).

Greek Quinoa Salad

Ingredients

2 Cucumbers, diced

1 pint of grape tomatoes, halved

Scallions, diced

1 can chick peas

½ cup chopped calamatta olives or black olives

Handful of chopped fresh parsley

Handful of chopped fresh basil

Crumbled feta cheese

2 cup Quinoa

4 cups chicken broth

½ cup Olive oil

½ cup Red wine vinegar

Juice of one lemon

1/8 tsp garlic powder

1/8 tsp cumin

1/8 tsp coriander

1/8 tsp turmeric

1/8 tsp paprika

1/8 tsp salt

1/8 tsp pepper

Directions:

Mix all vegetables and herbs in a large bowl, set aside.

In a saucepan heat over medium/high a tablespoon of olive oil add the quinoa and a little bit of each of the spices (last 6 ingredients), sautee for about a minute and add the chicken broth and fresh lemon juice. Heat on high, when it comes to a boil, crack the heat down to a simmer and cover the pot (from this point, cook according to your quinoa box’s directions).

While it’s simmering whisk together 1/2 cup of olive oil and 1/4 cup of vinegar with salt and pepper (to taste). Pour the dressing over all of the vegetables and mix them together.

When the quinoa is done fluff it with a fork and let cool.

Mix the quinoa in with the vegetables.

To serve: top with the feta cheese

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Tabbouleh with Chicken (Or Tofu)

What is Tabbouleh? I bet most of you have no idea what I am even talking about. Well, let me tell you. Tabbouleh is a Levantine (originally from Lebanon) wheat salad. I have traveled to the middle east and have always had many friends from the region, so this is a dish I started enjoying early on. It is super simple, and the light lemony flavor is GREAT for summer time!

 

Ingredients:

1 1/2 cups boiling water

1 cup bulgur wheat

1/4 cup freshly squeezed lemon juice (2 lemons)

Olive oil

Kosher salt

1 whole (2 split) chicken breast, bone in, skin on

Freshly ground black pepper

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (2 bunches)

1 cup chopped fresh flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced

2 cups halved cherry tomatoes

 

Preheat oven to 350 degrees F. Prepare the bulgur wheat according to package directions. Add the lemon juice, 1/4 cup of olive oil, and 1.5 teaspoons of salt to the bulgur as it sits and cooks. Set aside for about an hour to let cook through.

*Next, rub chicken with olive oil and sprinkle with salt and pepper. Roast in the over for 35 minutes, or until just cooked. Again, set aside and let cool off.

Remove chicken meat and dice into medium pieces and add to the bulgur wheat. Then add scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. At this point, you MUST taste the dish to see if it needs more seasoning! The most important thing when cooking is to taste your food! Make sure it is seasoned to tasted. You can either serve immediately or refrigerate and serve cold. The longer the Tabbouleh mixture sits, the flavors will intensify and improve.

 

Cool, refreshing Tabbouleh can be used as a side dish or a main dish. When I know I am cooking for a vegetarian and meat eating audience, I love to use this dish! Follow the same directions, but serve the chicken or tofu on the side and allow guests to help themselves.

*This step is easily replaced with Tofu! Cut extra firm tofu into cubes and sprinkle with the same seasonings. Roast in the oven until crispy and use in place of the chicken.

My interpretation of Ina Garten’s Chicken with Tabbouleh

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Show-Stopper Roast Chicken

There is nothing more impressive to guests, or your stomach, than a perfectly roasted chicken. What seems like a complicated feat is actually one of the easiest and best recipes to have in your repertoire. This particular recipe is great to serve to your special guy (can you say new *engagement chicken!?) because it is wrapped in BACON! Who doesn’t love bacon? Ok, my roommate doesn’t like bacon, but I don’t need to make this for her. But any single, hungry guys out there are welcome to come over for dinner!
But seriously, how amazing does that look? Lets get into making it. You will need the following ingredients:
1 roasting chicken, about 6 lbs
Kosher salt and pepper
1 bunch of fresh thyme
4 lemons
3 heads of garlic cut in half
2 tablespoons of melted butter
1/2 lbs of sliced bacon
1 cup of white wine
1/2 cup of chicken stock
First, preheat the oven to 425 degrees F. Remove chicken giblets (anything inside of the chicken) and rinse the entire chicken both inside and out. Pat the outside dry and place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken and stuff the cavity with the thyme (saving enough to garnish the dish later), 1 halved lemon, and 2 halves of garlic. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Tie the legs together with kitchen string (or, if you are like me and forget to buy kitchen string every time you go to the store, don’t tie them) and tuck the wing tips under the body of the chicken. Quarter 2 of the remaining lemons and place around the chicken with the rest of the garlic. Lastly, lay slices of bacon over chicken until it is covered (this is obviously the best part!).

Put chicken in the oven and roast for 1 hour. After this time, remove the bacon from the chicken and set aside. Finishing roasting the chicken for another 1/2 hour, or until the juices run clear when you cut between the leg and thigh. When the chicken is done, set aside and cover to keep warm so you can make the gravy.

Using the fat drippings at the bottom of the roasting pan, add the wine and chicken stock and bring to a boil. Once boiling, reduce the heat and simmer for about 5 minutes or until reduced by half.

Everything is now ready to come together! Place the chicken on a nice serving dish and garnish with the bacon, roasted garlic, reserved fresh thyme, and the remaining lemon sliced. Serve the gravy on the side and enjoy!

As you can see above, I served the chicken with sides of sautéed zucchini and small roasted potatoes. The zucchini is one of my go-to vegetable sides that is easy to make and very delicious. The cute little potatoes are also great with the chicken because not only are the tasty (and of course every good chicken meal needs a potato side) but they are fun to eat because they are so small! When making small potatoes like this, the key is to buy them all in similar size so they cook evenly.

Slice up the chicken, load up the plates, and enjoy! I lucked out and the chicken breasts were perfectly juicy and moist. Ladle some gravy on your plate for a little extra flavor (I found it to be dominantly wine flavored, which I enjoyed). This simple but delicious meal will wow guests and provide ample leftovers for you to enjoy later! Enjoy your Show-Stopper Roast Chicken!

*For those of you who don’t know what engagement chicken is, it basically is a simple but amazing recipe for roast chicken. The story goes that a girl who makes this roast chicken for her significant other will soon after be proposed to because it is just that good. Hence, engagement chicken!
**This recipe is my version of Ina Garten’s Lemon & Garlic Roast Chicken
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Easy Lemon Chicken Pasta

Ingredients

·         1 pound dried penne

·         2 chicken cutlets, cut into fingers

·         Salt and freshly ground black pepper

·         3 cloves garlic, sliced

·         1/4 teaspoon red pepper flakes

·         3 tablespoons olive oil

·         3 tablespoons roughly chopped fresh parsley, for garnish

·         2 lemons, juiced

·         1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Found at: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/easy-lemon-pasta-with-chicken-recipe/index.html

By far this recipe is one of the easiest I have ever made. I did a few things differently than the recipe calls for. First off, I sliced the chicken before cooking it so each individual piece would cook a bit faster. I also used a few tablespoons of EVOO to cook the chicken. I did not have any garlic cloves so I used some garlic powder, which worked fine. On the same note I did not have any fresh parsley so I used dry parsley. Using dry seasonings makes this an easy dish to pull together without having to go to the grocery store. A nice way to make this dish a little healthier is to use whole wheat penne which also adds a nice flavor. Lastly, I added a package of frozen spinach to add some green to the dish. Microwave a package of frozen spinach, wring out any water, and add to the olive oil mixture before adding the pasta. Overall this was a super delicious and easy dish to make!

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