Tag Archives: Onion

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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Latkes (Potato Pancakes)

LATKES!!!

Yummy, who doesn’t love a Hannukah treat? This is my own recipe for latkes which is very much a guesstimation. You can easily play with this recipe to make it your own!

1 large onion

8 large russet potatoes

1 or 2 beaten eggs

salt and pepper

vegetable oil

Wash and peel all the potatoes. In a large bowl, grate the potatoes. Peel onion and grate into same large bowl. Add 1 or 2 beaten eggs to help hold together the latkes. Add salt and pepper to taste (don’t be afraid to use a generous amount of salt because you usually can’t taste it very much). Mix it up and taste the mixture, it should taste as it will once fried (so you can adjust the seasoning). In a large skillet, heat up some vegetable oil. Using your hands, take the mixture and make patties about the size of your palm. If you want them crispier, make them thinner. If you want them moister in the middle, make them plumper. Place patties in skillet and fry until golden brown. The longer you leave the the latke in the pan, the crisper it will be. Serve with apple sauce and enjoy!

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Aunt Sandra’s Stuffing

My Aunt Sandra’s Stuffing

5 lbs onions

6 or more cloves of garlic

1 lbs white button mushrooms

1 box sourdough bread stuffing mix

1 bunch fresh dill

2 eggs

Chicken stock

Basil

Olive Oil

Salt and Pepper

Cut onions into small pieces and saute with a drop of olive oil. Cook for until transluscent and add chopped garlic and salt and pepper. Saute for another 5 minutes then set mixture aside.

Cut mushrooms into quarters. Either reusing the same pan or in a new pan add more olive oil and saute with salt and pepper. Cook until the mushrooms get juicy.

In a large mixing bowl, combine the box of stuffing mix, mushrooms, and onion mixture. Add 2 eggs, chopped dill, basil, salt, and pepper. Mix everything together using hands. Add a splash of chicken stock to keep the mixture moist. Taste the mixture- it should taste how it will be once cooked. Adjust seasoning as needed.

In a large baking dish, sprinkle some olive oil on the bottom of the pan. Spread the Stuffing mixture in the pan. In a 350 degree oven, let the mixture bake for anywhere from 20 to 40 minutes. The longer you let it bake, the crunchier the top will become.

 

 

This stuffing recipe is extremely delicious. My Aunt Sandra has been making it for as long as I can remember. It easily feeds 30 people. It is moist and full of flavor and very savory. Goes well with anything served at Thanksgiving dinner!

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Flank Steak with Red Wine Sauce

6 tablespoons cold unsalted butter

1 onion, thinly sliced

1 tablespoon minced garlic

1 teaspoon dried oregano

1/4 cup tomato paste

2 1/2 cups dry red wine

salt and freshly ground black pepper

2 tablespoons olive oil

1 (2 pound) flank steak or tri-tip steaks

Melt 2 tablespoons of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer, stirring occasionally, until the sauce reduces by half, about 10 minutes. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons of butter. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer. Season the sauce to taste with salt and pepper. Keep the sauce warm

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the steak generously with salt and pepper. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak will shrink as it cooks). Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.

Transfer the steak to a cutting board and slice it thinly across the grain. Divide the steak slices among 6 plates, drizzle the sauce over the steak, and serve.

This recipe can be found in Giada De Laurentiis book Giada’s Family Dinners. It was somewhat time consuming because of the various steps, but well worth it. I made this recipe with one of my roommates, and we decided we did not want to discard the solids in the sauce. Rather than having a thin au jus type of sauce, we had a chunky sauce. Though the sauce was thicker, it was still very delicious (and if you like onions it is worth saving the solids!). Flank steak is a treat, and this recipe is a wonderful way to prepare it!

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Chicken Baked with Red Onions, Potatoes, and Rosemary


2 red onions, each cut into 10 wedges

1 1/4 lbs new potatoes, not peeled

2 bulbs garlic, separated into cloves, but not peeled

salt and pepper

1/2 cup extra virgin olive oil

2 tbsp balsamic vinegar

about 5 sprigs rosemary

1 (4lb) roasting chicken, cut into 8 pieces, or 8 chicken thighs, rubbed with sea salt to crisp the skin

Preheat the oven to 400 degrees F. Spread the vegetables and garlic in a single layer over the bottom of a huge roasting pan so that they will crisp and brown beautifully. Season with salt and pepper, pour over the oil and balsamic vinegar, and add the rosemary, leaving some sprigs whole and stripping the leaves off the rest. Toss the vegetables with your hand and tuck the chicken pieces in among them. Bake for 45 minutes, until cooked through

This recipe comes from the cookbook Pure Simple Cooking by Diana Henry. The recipe is extremely delicious and flavorful. It was very easy to prepare because everything cooks together in one pan. This recipe is also great because it goes with most vegetables. For this dinner I made sautéed spinach and roasted asparagus. I used chicken thighs which were very moist, and rubbing salt on the skin made it perfectly crispy. I highly recommend this recipe, as I am sure my friends who I prepared it for would agree!

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