greek chicken cutlets and tzatziki
May 22, 2013 § 26 Comments
Here is a delicious Greek chicken recipe for you to make. I have been able to find chicken cutlets at most markets these day. If you can not find cutlets you may simply slice a chicken breast horizontally into three flat slices. You could pound them out a little more with a meat mallet if you like. Served with tzatziki, spanokópita, mache’ salad and greek olives.
- 4 chicken cutlets
- a dusting of all purpose flour
- 5 tablespoons olive oil
- 3 cloves of garlic, peeled and smashed
- salt and pepper
- juice of 1/2 lemon
- 2 tablespoons of large capers, chopped
- 3 tablespoons parsley, finely chopped
- 3 tablespoons of hot water
Lightly pat both sides of chicken in flour. In a large skillet, heat the olive oil with the smashed garlic over medium high heat and cook until the garlic is aromatic. Add the chicken and fry until golden. Turn the chicken over, season with salt and pepper and continue to cook other side until golden. Turn again, season and squeeze in the lemon juice, add the capers, parsley and hot water. When it starts to bubble put a lid on the pan and cook for a few minutes. Turn off the heat and serve right away.
t z a t z i k i
- 16 ounces of full fat plain greek yogurt (I really like Fage)
- 1 large cucumber, peeled and grated
- 1 handful of dill, finely chopped
- 2 cloves garlic, finely minced
- juice of 1/2 lemon
- 2 tablespoon olive oil
Using your hands, after you peel and grate the cucumber, squeeze out the excessive juice. Place in a bowl and mix well with all the other ingredients. Taste and add salt to your liking.
giant globe artichokes
April 5, 2013 § 4 Comments
I was delighted when I walked into the market yesterday and saw these displayed front and center of the produce section. Each clearly deserves center stage. These are huge! A one pot meal. I brought home two and this evening I plan on steaming them for 50 minutes. The leaves are meaty, with an earthy, nutty taste. We have prepared many different dips for steamed artichokes. I have made sauces from butter, mayonnaise, greek yogurt…the list goes on. I did a little search and found this great source for dipping recipes.
In our family we have a little difference of opinion around the table every time we eat artichokes. The matter being, how to properly eat your artichoke. Is it leaf facing up or down. Do your use your top or bottom teeth for scooping? We always have fun with it. Let me know…
March 19, 2013 § 4 Comments
My first job was working in the kitchen of a mexican restaurant my neighbor owned. It was a tiny little place call El Burro. The place was chockfull from the time the doors were unlocked until the closed sign was turned. The owner would spend all day making tamales and she was the person out front serving tables and collecting the cash. There were only two of us in the kitchen. The cook and me. I was the dishwasher! This was quite an experience for a 15 year old. Yes, I was only 15! It was a summer job. I got to the point where I would show up early just so I could watch and learn how to prepare the frijoles. Everything was made from scratch. I enjoyed watching him stuff the chile rellenos, roll the enchiladas and prep all the fresh sideline (my made up word) condiments. He prepared his own enchilada sauce. I loved it so much I could drink it! It had an orange hue to it. And for years I would always wonder how he made it. I have not tried to make my own enchilada sauce, however, I have found one pretty close to the one he made. It’s Hatch. I buy the medium spiced one. It is orange and it is delicious! At El Burro he placed shredded iceberg lettuce and a dollop of mashed avocado on the side of the plate. Knowing the nutritional value is higher in the darker lettuces, I usually avoid iceberg. Except when I make enchiladas. The flavor takes me back to when I was a kid. My mom made iceberg lettuce salads with thousand island dressing. Since we don’t use the whole head of iceberg with the enchiladas, a few days later, I end up making a salad with it and mixing up some 1000 island! For the tortillas, I have used both corn and flour. I think either one is good.
The ingredient list appears a little lengthy. It’s a very easy process once you get it all together.
What you will need for this dish:
- 2 chicken breasts
- little olive oil
- 1 onion any color, diced
- 4 cloves garlic, pressed
- 1/2 serrano pepper, chopped
- 1 tablespoon chili powder, or more to your liking
- 1 tablespoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 lime
- 4 oz. shredded cheese, cheddar/jack blend
- 1/4 brick of cotija cheese
- 1 -15 oz. can chopped black olives
- 1-15 oz. can enchilada sauce-Hatch!
- bunch scallions, chopped
- bunch cilantro, finely chopped
- sprinkling of salt / pepper
- 10-12 good quality corn or flour tortillas
- 2 avocados, smashed
- 1/2 head iceberg lettuce, shredded
- cup of sour cream or greek yogurt (optional)
For the chicken. Heat 2 tablespoons olive oil in a non-stick skillet over med-high heat. Add the chicken breast. Fully cook and brown the chicken great 5-7 minutes each side. Remove chicken to a cutting surface, let cool. Keep the olive oil/chicken bits concoction in the skillet.
While the chicken is cooking…
If you have one, use a food processor and chop the onion, garlic and serrano all together. Otherwise, dice, press and chop them. Using the same skillet the chicken was cooked in, cook onion mixture over medium high heat. Cook for 5 minutes until aromatic. Turn heat down to low.
Meanwhile, chop the chicken into small broken bits. Add chicken to the skillet, turn up heat to med high and mix well with the onions. Add chili, cumin, oregano, and smoked paprika. Mix and coat well. Squeeze the juice from 1/2 lime on top, mix in well. Salt and pepper to taste. Sometimes I end up adding more spices. Especially chili powder after tasting. Turn off heat.
For the tortillas. Warm another non stick skillet on medium low heat. Heat each individual tortilla until warm and soft. Keep them on the side in a kitchen cloth. For a quicker, easier heating method, place your tortillas in enough foil to completely cover, sprinkle a few water droplets on top and place in 350° oven for 10 minutes. Water droplets keep tortillas moist.
Bring your shredded cheese, chopped olives, chopped scallions and cilantro to your work area.
Rolling your enchiladas. Using one tortilla at a time, layer two large tablespoons chicken, sprinkle cheese, olives, cilantro and scallions on top and roll. Place the rolled enchilada, open side down, onto a 9 x 12 baking dish. Continue the process until you have 8-10 enchiladas packed in tight. Pour enchilada sauce over the top drenching them all. Top with the left over olives, cilantro, scallions and a sprinkling of Cotijta cheese. Cover with foil, bake 30 minutes in a 350° oven.
Uncover and let cool for 10 minutes. Serve with shredded lettuce, spoonful of smashed avocado and a dollop of sour cream or greek yogurt.
Serves 4 generously
March 7, 2013 § 1 Comment
I love soup. I love to cook soup. I love to eat soup. I have countless soup recipes to share! After I spotted a nice looking head of cauliflower…I was hankering for some cauliflower soup today! This is simple, easy and ready in 30 minutes. I especially like the combination of pancetta, crispy sage, and cream fraiche as a topper for this soup. To substitute the pancetta you can use chopped bacon and either plain greek yogurt or sour cream for the cream fraiche.
- 1/4 cup olive oil + 2 tbsp.
- 2 large russet potatoes peeled and diced (not pictured)
- 1 medium red onion, diced
- 3 or 4 medium carrots, diced
- 1 head cauliflower, chopped
- 8 cups chicken broth
- salt / pepper
- 1/2 cup of creme fraiche, sour cream or plain greek yogurt
- 4 oz. cubed pancetta or 5 strips of chopped bacon
- 12 large sage sprigs
Using medium high, heat the olive oil in a large pot. Cook the onion until softened and aromatic. Add the carrots, potatoes and cauliflower and toss well to coat. Continue cooking 5 minutes allowing the flavor to blend a little. Turn up the heat to high and add the chicken broth. Bring to a boil and lower heat back to medium so it is not a roaring boil. Allow soup to soft boil until carrots and potatoes are tender.
I use a hand blender and whizz the soup just enough to leave a few cauliflower and potato bits whole. Soups done! Let the soup sit while frying the sage leaves.
Heat the remaining 2 tbsp. olive oil in a nonstick pan and fry the sage on both sides until crisp. Remove with tongs. salt a little.
Divide the soup among serving bowls. Top with a tablespoon each of “cream” and pancetta. Place 3 fried sage leaves on top and serve.
Serves 4 – with a little left over for lunch tomorrow…