1-pound boneless chicken thigh meat
¼ cup olive oil
Salt and freshly ground pepper, to taste
1 medium sized onion, finely chopped
3 garlic cloves, grated
1 tablespoon dried crushed oregano
14 ounces canned tomatoes, pureed
¼ teaspoon crushed red pepper flakes (optional)
1 cup Kalamata olives, pitted
½ pound orecchiette pasta (or your favorite pasta)
1 rosemary sprig, or, fresh chopped parsley
Optional: crumbled feta cheese, mozzarella, or grated parmesan as toppings
Notes: A whole cut up chicken can be used instead of the boneless thigh meat. Just adjust the cooking time by extending about 40 minutes or until the chicken is fully cooked.
Rice can be substituted for the pasta and it can be left out all together and served alongside mashed or roasted potatoes, with some toasted bread, or with a salad.
Season the chicken with salt and black pepper on both sides.
Heat a large skillet (12-inch round cast iron skillet) with olive oil and brown the chicken on both sides. About 5-6 minutes per side. The chicken will release easily when it is ready.
Remove the chicken from the pan and set aside in a plate.
Add the onions to the pan and cook over medium heat until soft and golden. About 10 minutes.
Add the garlic and heat through. About 1 minute.
Place the chicken back into the pan and top with the pureed tomatoes, salt, crushed red pepper flakes, oregano and about half cup of water.
Cook over medium heat about 25-30 minutes. The sauce will reduce when ready and the chicken will be soft.
Add the olives and the sprig of rosemary along with the pasta and 1 teaspoon of salt and mix well.
Cover with water and bring to a boil. Reduce the heat to a medium low and cook approximately 15-minutes or until the pasta is cooked al dente. Keep an eye on it and add a little more water if needed.
Taste and adjust the seasoning if necessary and discard the sprig of rosemary.
Serve as is or topped with some crumbled feta or your favorite cheese.
1 pound uncooked pasta (orecchiette, elbows, orzo..)
1/2 cup olive oil
1/3 cup all purpose flour
5 cups milk plus 2 cups pasta water
4 cups baby spinach leaves or 1 pound frozen spinach leaves, thawed)
3 garlic cloves, minced
2 teaspoons dried dill
1 teaspoon salt
1/4 teaspoon grated nutmeg
freshly ground white pepper
pinch of crushed red pepper flakes
2 cups shredded mozzarella cheese
crumbled feta cheese
Note* Make the sauce as the pasta is cooking or before. The pasta should not sit in the strainer after it drains. It should go directly in the sauce. This will prevent the pasta from becoming one big massive clump of orzo. Also, the pasta will cook and absorb flavor from the sauce for a couple of minutes and will become delicious :)
Boil the pasta until al dente in salted water and drain.
In another pot, heat the olive oil and minced garlic over medium heat for a few seconds, just until aromatic.
Add flour and whisk it well. Cook it for 2-3 minutes.
Add the milk, 2 cups of the pasta water and the seasonings. Cook until slightly thickened. Add chopped spinach and pasta.
Bring to a boil and thin out the sauce with some more water or milk if necessary.
Mix well and taste it to see if it needs more salt and pepper.
Sprinkle mozzarella cheese and feta on top and some dried oregano. Mix well and serve immediately.
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Ok, so this has been my go to recipe since my beginner cooking days. Hence the store bought pasta sauce. Now, you know what I say "if it ain't broke, don't fix it!" and this dish definitely is not in any need of fixing....
3/4 cup mayo
juice of 1 small lemon
1 cup couscous, cooked
2 tablespoons lemon zest
1 (7 ounce) can of tuna fish, drained
1/4 cup extra virgin olive oil
1/4 cup fresh basil, thinly sliced
1/4 cup fresh parsley, chopped
1 cup cherry or grape tomatoes, halved
1/4 cup finely chopped red onion
salt and freshly ground pepper to taste
To cook the couscous: Bring 1 and 1/4 cup of water to a boil. Add 1 tablespoon olive oil, 1/2 teaspoon salt and 1 cup couscous. Turn the heat off and cover the pot for 5 minutes. Fluff the couscous with a fork.
Combine the mayo, lemon juice, olive oil and whisk well to combine.
Put all of the ingredients in a large mixing bowl and toss to combine. Taste and add more salt and pepper if needed.
Most Greek food is vegetarian friendly. This is another great example of a very satisfying, healthy vegetarian dish. Sure you can add leftover roasted chicken or shrimp if you have some, but trust me, it's SO deliciously flavorful as is that you don't need to!
Spinach, three cheeses, pasta and a creamy white sauce!!! Should I say more??? This vegetarian lasagna is so hearty and flavorful, that you will not miss the meat! Trust me :) Serve this to your friends and family and they will love it.
Another super easy and quick dish to prepare! This recipe is great served family style and is guaranteed to please a large crowd. Serve it as is or with your favorite grilled meat or fish.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!