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This Week’s Top Recipes
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Category Archives: Greek
Chicken Souvlaki Quesadilla
I started off this dish planning to make a traditional chicken souvlaki in a pita, but as I surveyed my bread stash and found that I had tons of tortillas and only one pita, plans changed. And they changed for the better. I love quesadillas and I love Greek food. In fact a lot of my favorite Greek restaurants have started serving Greek-a-dillas. They are catching on to the yumminess that is Greek in quesadilla form.
The marinade for this chicken is perfect. Very tangy and keeps the chicken so very juicy while it cooks. I found myself eating it right out of the pan rather than putting the chicken onto the quesadillas. I love stretching one chicken breast to feed four people and this is a great recipe for it. I slice the chicken very thin so it cooks in no time at all. Layered on the quesadilla your whole family can enjoy the meat without eating tons of it.
Greek is one of our favorite foods to get takeout, but now that I can whip up these chicken souvlaki quesadillas in no time. I think we might be changing our tune.
Chicken Souvlaki Quesadilla
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 large chicken breast
- 2 tablespoons olive oil
- juice of ½ lemon
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- pinch of salt and pepper
- 8 6″ flour tortillas (or 4 large tortillas)
- 1 cup shredded Mexican blend cheese
- 1 large tomato, chopped
- ¼ red onion, chopped
- 1 cup Greek yogurt
- 1 cucumber, seeded and shredded
Instructions
- In a bowl combine olive oil, lemon juice, 1 garlic clove, Italian seasoning, salt and pepper. Add chicken breast and allow to marinate for at least 30 minutes.
- While chicken breast is marinating make Tzatziki by combining Greek yogurt, cucumber, other minced garlic clove, and a pinch of salt and pepper to taste. Store in sealed container for up to a week.
- Slice chicken very thin cook 2-3 minutes per side in skillet.
- To make quesadilla top one tortilla with ¼ cup cheese, ¼ of the chicken ¼ of the tomato, and ¼ of the chopped onion. Place in skillet and top with another tortilla. Let cook 3-5 minutes, carefully flip and cook an additional 3-5 minutes on the other side.
- Serve with Tzatziki on the side.
Avgolemono: Greek Chicken Lemon Soup
I was thrilled to find organic whole wheat orzo at the Fresh Market recently and on sale! For years I have been wondering where the whole wheat orzo has been hiding and I found it, on the end cap at the Fresh Market with a big sale sign.
I bought a few bags of it because we are big fans of orzo and turned to Facebook wondering what I should make first. Chicken Lemon Soup was the winning suggestion, but I didn’t want to do just any Chicken Lemon Soup I wanted Greek Chicken Lemon Soup, Avgolemono. I order it a lot when out, but I was never really sure what it was.
After some research I learned avgo = egg and lemono = lemon. So not only is it chicken lemon, but there is also egg in it which is where the creamy appearance comes from. My research also shows that rice would usually be used, but for this not so traditional Avgolemono orzo is perfect.
Avgolemono: Greek Chicken Lemon Soup
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 6 cups chicken stock
- ⅓ cup orzo
- 2 boneless chicken breasts, cooked (you can poach before hand or use leftover rotisserie, about 2 cups)
- salt
- 1 lemon, juiced
- 2 eggs
Instructions
- In a stock pot heat olive oil, saute onions over medium high heat until soft about 4-5 minutes.
- Add chicken stock and bring to a low simmer. Add orzo and let cook 7-8 minutes. Add chicken. Then salt the broth to taste.
- Separate the eggs. Beat the egg whites until frothy, then add in the yolks and lemon juice and beat to combine.
- Temper the eggs by taking a ladle full of broth and slowly pouring it in with the eggs while whisking constantly. Mix in 3-4 ladles full using this method.
- Remove the pot from the heat, whisk the soup, and slowly pour in the tempered egg mixture. Stir to combine. Serve immediately.
Adapted from Simply Recipes
Greek Salad
Being near Tarpon Springs, Fl I live close to some of the best Greek food in the US. Our Greek salad around these parts are a little different from others, they include potato salad. I grew up thinking this was the norm, until I had a Greek salad in a different city. What, no potato salad?
After some research I found out that the addition of potato salad was started by Louis Pappas right here in Florida. This is traditionally how I enjoy my Greek salads when I go out, but at home I opt for a lighter salad and leave off the potato salad.
I use much more nutrient rich spring mix rather than the traditional iceberg. Making this my spin on a Greek salad. I could probably eat both of these in one sitting, that is how much I love Greek flavors. Even if my not making a Greek salad kalamata olives and feta seem to find there way into my salads.
Greek Salad
Prep time
Total time
Serves: 2-3
Ingredients
- 1 bag spring mix
- ¼ red onion, thinly sliced
- 10 kalamata olives, pitted and chopped
- ½ green bell pepper, thinly sliced
- 1 large tomato, chopped
- ½ cucumber, sliced
- ¼ cup crumbled feta
- 6 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- ½ lemon juiced
- ½ teaspoon sugar
- 1 teaspoon dried oregano
- Pinch of black pepper
Instructions
- In a large bowl combine spring mix through feta.
- Either whisk together in a bowl or combine all ingredients in a jar and shake the olive oil through black pepper to make the dressing. Dressing recipe may make more dressing than needed. Spoon desired amount of dressing over salad and toss to combine.
Adapted from All Recipes
Greek Dogs for Back to School #SundaySupper
If you are looking for an easy and a little bit different back to school dinner idea look no further. We all know kids like hot dogs, unless they are weird like me. I have never liked them. But this is not your normal hot dog. This is a chicken sausage disguised as a hot dog and loaded with your favorite Greek toppings.
You can choose to make your own tzatziki or use store bought. To make your own peel and cut 1 small cucumber in half length wise and scoop out the seeds. Grate the cucumber and let is sit in a colander, sprinkle with salt to draw out moisture. Allow to sit 15 mins. Mix together cucumber, 3 minced garlic clove, juice from 1/2 lemon, 12oz plain Greek yogurt, and 1 tsp of olive oil. Salt and pepper to taste. Allow flavors to meld in fridge. Eat within 1 week.
Now for toppings I kept it simple with chopped red onion, tomato, and homemade tzatziki. The flavor was excellent. Even the adults enjoy this easy twist on the traditional hot dog. We served raw carrots and radishes on the side and dipped them in the tzatziki to complete the meal.
Greek Dogs
Cook time
Total time
Recipe type: Main
Serves: 4
Ingredients
- 4 sun dried tomato precooked chicken sausages
- 4 hot dog buns
- Tzatziki
- 1 tomato, chopped
- ½ red onion, chopped
Instructions
- In a skillet, sprayed with non stick cooking spray, over medium high heat, brown the sausages on each side, 2-3 minutes per side.
- Add ½ cup of water to the skillet, cover, and allow to steam 5 minutes, or until water has evaporated.
- Serve each sausage on bun. Top with tzatziki, tomato, and red onion.
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Spinach and Feta Chicken Meatballs
I’m always on the hunt for a good meatball recipe. I love them, whether they are made with ground beef, turkey, chicken, lamb, I don’t care just load my plate up with them. Growing up my mom made Greek meatballs. They were delicious and one of my favorite meals besides roasted chicken. This recipe isn’t similar at all, but with the feta and spinach reminded me of the flavors of Greek food. I knew I had to try it. And they did not disappoint. The feta cheese and spinach kept the chicken very moist and acted as a great binder. They didn’t fall apart, were cooked perfectly, and had a kick to them. If you don’t like spice you may want to omit the cayenne and/or red pepper flakes, or just tone down on them. I served these with wild rice and steamed broccoli. I didn’t put any sauce on the meatballs I thought they were juicy enough that they didn’t need it, but if you can’t eat a meatball without sauce I’m sure a little marinara can’t hurt. To make all my meatballs I use a cookie scoop. A heaping scoop of meat ensures that all are equally sized.
Sometimes it is difficult for me to find ground chicken in my store and ground turkey can easily be substituted. This week ground chicken is on sale. At my store it seems to appear in the meat case when it is on sale. Hopefully you will be able to find it. If so buy a few packages of it and store in your freezer. You can then make the chili lime chicken burgersor save it for my next ground chicken recipe.
Spinach and Feta Chicken Meatballs
Adapted from Itsy Bitsy Foodies
Serves 6
Ingredients
- 1 lb ground chicken
- 1 tsp dried parsley
- 3 tbsp chopped spinach, thawed and drained
- ¾ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp paprika
- ½ tsp crushed red pepper flakes
- ½ tsp cayenne (red) pepper
- ¾ tsp fennel seeds
- ¼ cup crumbled feta cheese
- Olive oil
Directions
1. Mix all ingredients together, careful to not over mix. Form meatballs
2. Preheat oven to 350 degrees. Using a cast iron skillet, add enough olive oil to coat the bottom. Heat to medium. Add meatballs and cook 2-3 minutes per side.
3. After browning on the stove put the skillet into the oven and allow to finish cooking for about 10 minutes, until the meatballs reach an internal temperature of 160 degrees.
4. If you do not have a cast iron skillet use a skillet with a lid to first brown the meatballs. After browning 2-3 minutes per side, lower the heat to low and cover, allow them to cook all the way through, about 10 minutes or until the internal temperature reaches 160 degrees.
