Greek Night

When my husband worked on the road, his crew frequently ate at a locally owned Mom & Pop Greek restaurant in Shreveport. They raved over the food, especially the Taziki Sauce. Since he has been home, he has begged me to try Greek foods. We spotted Taziki’s in the neighboring town & gave it a chance last weekend. Let me tell you, I have no regrets. It is a rare occasion that my family eats out, but when we do, I make it my mission to try new items & replicate them at home.

Main Dish: Greek Chicken Marinade Option#1

4 boneless skinless chicken breast, halved & pounded 1/4 inch thick, GRILLED

Dash soy sauce or coconut aminos

1 Tbsp. chopped fresh rosemary

1/3 cup olive oil

1/4 cup red wine vinegar

1 juiced lemon

4 minced garlic cloves

1/2 tsp. ground coriander

1 Tbsp. oregano

2 tsp. thyme or 1 Tbsp. if you wish

1 tsp. salt

1 tsp. black pepper

Marinate 1 hour prior to grilling.

(If you wish to grill as kabobs, alternate with red bell peppers, purple onions & zucchini squash.

Or you can use the Lazy Man’s marinade & season to taste. Marinade Option#2:

Dash of Dale’s Seasoning, Red Wine Vinegar, Olive Oil, Soy Sauce, Dash of Fresh Lemon Juice. Saute minced garlic & parsley in the liquids. Add the chicken. Season with Cavender’s.

Side: Greek Roasted Red Potatoes

Coat 2 lbs. diced red potatoes in 3 Tbsp. Olive Oil

Sprinkle with garlic salt, ground pepper, salt, crushed dried rosemary & dried parsley.

Bake covered at 425 for 40-45 minutes or until fully cooked.

Side: Mediterranean Basmati Rice

2 cups long grain basmati/Indian rice

Rapidly Boil in 3 cups water until fully cooked. (12-15 minutes or until fluffy) Remove pan from burner. Let sit for 2-5 minutes. Pour into a medium sized bowl & add:

4oz. melted unsalted butter or olive oil

1 tsp. salt

1 tsp. ground black pepper

1 dash fresh lemon juice (add more if desired)

1/2 cup fresh chopped parsley

Dash garlic salt & cavenders for taste.

Add chicken broth to keep it from being so dry.

Stir thoroughly.

Taziki Sauce:

2 Tbsp. olive oil

1/2 fresh lemon juiced

salt & pepper to taste

1 Tbsp. chopped fresh dill

3 cloved garlic

2 oz. Mayo or Greek Yogurt

2 peeled cucumbers (seeded & diced if preferred)

Throw garlic, cucumbers, mayo (or Greek Yogurt) & liquids into a food processor untill fully blended.

Add dry ingredients & mix well.

Add diced Roma Tomatoes & Feta Cheese for added flavor.

Serve with meat or pita chips. Would also make a great salad dressing.

For a healthy desert, serve fresh fruit bowls with Greek Yogurt.

ENJOY!

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