Posted for “Greek Week”

Since the garlic is placed under the skin you will need to use skin-on chicken breasts and you may use more garlic than stated if desired

Servings 2-4

INGREDIENTS:

4 bone-in chicken breast

4 large garlic cloves, sliced in half

olive oil, as needed (be generous with the oil when rubbing on the chicken!)

salt and fresh ground black pepper, to taste

2 to 3  teaspoons dried oregano ( rubbed between fingers to release the flavor)

4 lemons, thinly sliced

20 kalamata olives, pitted (or use another brine-cured olive)

crumbled feta cheese (use as much as you like)

Posted for “Greek Week”

Greek yogurt is richer and thicker then regular yogurt and is the best used for this recipe, if you cannot find Greek yogurt just use 4 cups regular full-fat plain yogurt and drain it in the fridge through a triple thickness of cheesecloth for 8 hours or overnight, if you are using Greek yogurt you will not have to strain it…make certain to drain the cucumber very well

Plan ahead there is a 2 hour refrigeration time before serving

Yield about 5 cups

INGREDIENTS:

3 cups Greek yogurt (yiaourti sakoulas)

2 pounds cucumbers (about 3 medium, peeled and chopped finely)

3 teaspoons minced fresh garlic (if you like a strong garlic taste add in more!)

1/2 teaspoon salt

1/4 cup chopped fresh mint (do not use dried mint!)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————–

Put the finely chopped cucumbers in a sieve and press out as much excess liquid as possible.

In a large bowl mix the minced garlic with the salt into a paste.

Add in the Greek yogurt (or strained yogurt) with garlic/salt paste, add to the drained cucumbers, mint, olive oil, more salt and pepper to taste.

Cover and chill for a minimum of 2 hours before serving.

Posted on recipezazz.com

Amounts listed are only a guideline, a little more or less will be fine

Giardiniera is a mixture of mild or spicy pickled vegetables and can easily be found in any pickle section of your grocery store

Servings 12

INGREDIENTS:

1 (16 ounce) package medium uncooked pasta shells

2 (16 ounce) jars giardiniera ( reserve 3/4 cup of the liquid from the jar)

1 pound fresh broccoli florets (if desired to slightly soften the broccoli you may lightly blanch for a few minutes in boiling water then immediately transfer into ice water, then drained very well)

1/2 pound cubed part-skim mozzarella cheese or 1-1/2 cups cubed feta cheese

1/2 pound hard salami, cubed

1/2 pound deli ham, cubed

2 (3-1/2 ounces) sliced pepperoni, chopped

1 large green bell pepper, seeded and chopped

1 cup pitted kalamata olives (or use similar brined-cured or one (6 ounce) can pitted ripe olives, drained)

DRESSING:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1/2 to 1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

INSTRUCTIONS:————————————-

Cook pasta according to package directions.

Meanwhile drain giardiniera and reserve 3/4 cup of the liquid.

In a large bowl combine the giardiniera mixture (from the two jars) with broccoli, mozzarella cheese, salami, ham, pepperoni, green pepper and olives (if you are using cubed feta cheese gently mix into salad before serving).

Drain pasta and rinse in cold water; stir into meat mixture.

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice garlic powder, Italian seasoning, pepper, salt and reserved giardiniera liquid; pour over salad and toss to coat.

Season with more salt and pepper if necessary.

Refrigerate until serving (if using feta cheese mix in just before serving).

Posted on recipezazz.com

Posted for “Greek Week”

Yield 2-1/4 cups

INGREDIENTS:

1 (16-ounce) bottle Greek dressing

1/4 cup fresh lemon juice

3 cloves garlic, minced (can use more)

fresh ground black pepper, to taste

salt, optional and to taste

Servings 4

INGREDIENTS:

1/4 to 1/3 cup olive oil

1 medium onion, chopped

1 teaspoon crushed chili flakes, or adjust to heat level

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

3 large cloves garlic, minced

1 (28 ounce) can plum tomatoes, semi drained

1 pound large shrimp, shelled and deveined

1-1/2 teaspoons seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper, or to taste

2 tablespoons minced fresh basil

1/2 to 3/4 pound uncooked penne or zita pasta

1/2 lb feta cheese crumbled, divided

1/4 cup chopped fresh parsley

INSTRUCTIONS:——————————————

Wash the shrimp under cold water, then pat dry using paper towels; place in refrigerator until ready to use.

Partially drain the tomatoes leaving some of the juice, then coarsely chop the tomatoes (do not drain all of the juice).

This is a full-flavored dish and not for those who have plain palette…serve this right after making or refrigerate until cold I prefer it cold, I recommend only using Israeli couscous the regular will be too mushy, all amounts may be adjusted to taste

Servings 4

INGREDIENTS:

1 cup uncooked Israeli couscous

1/4  cup chopped pitted Greek kalamata olives

2  tablespoons chopped fresh flat-leaf parsley

1/4 cup chopped red onion

1/2 halved cherry tomatoes

1  tablespoon chopped capers

2 tablespoons  extra virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, minced

salt and  fresh ground black pepper

2 cups cooked chopped chicken breast

Taken from my “Favorites” folder!…

Serve this with pita bread, for best flavor use Greek yogurt

Yield 4 cups

INGREDIENTS:

1 (8 ounce) carton Philadelphia spreadable garden vegetable cream cheese

2 cups crumbled feta cheese

1/4 cup plain yogurt (use Greek yogurt if possible)

1 garlic clove,  minced

1/4 teaspoon dried oregano (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste

chopped peeled cucumber, tomatoes, green onions and sliced olives
(use as much as you like)

INSTRUCTIONS:——————————–

In a large bowl, combine the cream cheese, feta, yogurt, garlic and oregano; mix until well combined.

Season with black pepper to taste.

Spread into a 9-inch glass pie plate.

Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture.

Serve with pita bread.

You will also find this recipe on Recipezazz.com