Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

These are good with grilled foods. They are not crusty like regular roast potatoes, but soft and moist. You can add more lemon here depending on what you will be serving them with.

Ingredients

• 3 lbs potatoes
• 1 cup chicken broth
• 2 tbsp fresh lemon juice
• 1/4 cup butter, melted
• 1 tsp oregano
• 1 tbsp fresh minced garlic
• Salt
• Pepper
• 1/2-3/4 cup grated parmesan cheese
• Chopped fresh parsley

Directions:

Set oven to 375 degrees.

Butter a shallow baking dish large enough to hold the potatoes.

Peel and cut the potatoes into large wedges and place into the prepared baking dish.

In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic; mix well to combine.

Pour over potatoes in the dish and stir to coat well.

Cover the dish tightly with foil.

Bake for about 40 minutes.

Uncover and turn potatoes.

Sprinkle with Parmesan cheese, and return to oven.

Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.

Sprinkle with chopped fresh parsley and serve.

Visit us here for more! 

Greek Yogurt Dessert with Honey and Strawberries

Sometimes you may find yourself with a craving for a sweet, satisfying dessert, but don’t want a lot of sugar and calories. One great idea to try is this dessert featuring Greek yogurt generously topped with luscious strawberries and drizzled with golden honey.

Ingredients

• 1 (8 ounce) plain Greek yogurt
• Honey
• 12 strawberries, washed and roughly chopped
• Nuts, chopped and toasted

Directions:

Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls.

Drizzle each with about 1 tbsp honey.

Add strawberries on top then sprinkling with nuts.

Serve

Visit us here for more!

Grilled Feta and Tomato Sandwich

The importance of vine-ripened tomatoes goes without saying, but don’t compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best.

Ingredients

• 4 slices crusty bread, from a dense loaf
• 4 tbsp olive oil, approximately
• 8 ounces feta
• 2 tsp finely chopped fresh oregano leaves
• Fresh ground black pepper

Directions:

Brush both sides of each bread slice with some oil.

Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.

Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.

In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

Serve

Visit us here for more!

Gyro Burgers

This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas.

Ingredients

• ♥♦ For the Meat Mixture: ♦♥
• 3/4 lb lean ground lamb
• 1/2 lb lean ground beef
• 1 cup fresh breadcrumb
• 1/2 cup minced onion
• 1 garlic clove, minced
• 1/2 tsp ground allspice
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/8 tsp ground black pepper
• ♥♦ For the Topping Mixture: ♦♥
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/3 cup olive oil
• 4 plum tomatoes, chopped
• 1 small onion, slivered
• 1 small cucumber, seeded & chopped
• ♥♦ For serving: ♦♥
• 1/2 head romaine lettuce, shredded
• 1 cup tzatziki (homemade or purchased)
• 4 pita pockets

Directions:

In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.

Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.

Form into 4 patties, cover and chill 2 hours.

In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.

Gradually whisk in the oil until blended well.

Add tomatoes, sliced onions, and cucumbers and stir to coat.

Cover and let marinate at least 2 hours (no more than 8 hours).

When you are ready to cook your burgers, oil & preheat your grill and grill as you would any hamburger

When burgers are fully cooked, slit pita pockets open on the sides to form open pockets and place a burger inside.

Have bowls of the tomato topping, the shredded lettuce, and some tzatziki to add as desired.

Serve

Visit us here for more!

Lemon Chicken Orzo Soup

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.

Ingredients

• 8 cups chicken broth
• 3/4 cup uncooked orzo pasta
• Salt
• Black pepper
• 2 large eggs
• 1 lemon, juice
• Grated parmesan cheese

Directions:

Bring the chicken broth to a boil in a pot.

Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).

In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.

Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.

Remove immediately from the heat (DO NOT LET BOIL!).

Ladle into bowls and sprinkle with Parmesan cheese

Serve

Visit us here for more!

Polenta Lasagna with Feta and Kale

This recipe is full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep’s milk.

Ingredients

• 1 (18 ounce) package prepared polenta
• 1 cup marinara sauce
• 1 cup pecorino Romano cheese, shredded
• 2 tbsp extra virgin olive oil
• 1/2 yellow onion, chopped finely
• 5 garlic cloves, minced
• 1 tsp fresh rosemary, minced
• 1 small carrot, diced
• 1 bunch Lacinato kale, shredded
• 1/4 cup pitted kalamata olive, chopped finely
• 1 1/4 cups feta cheese, mashed with fork
• Extra virgin olive oil, to grease baking pan

Directions:

Preheat oven to 375°F.

In a large pan, heat olive oil over medium-high flame.

Sauté onions and rosemary until the onions begin to brown.

Add garlic and carrots.

Sauté until garlic fragrances the oil, about 2 minutes.

Add kale and sauté until tender, then remove pan from heat.

Grease the bottom and sides of 8×8-inch baking dish.

Cut polenta into slices no thicker than 1/4 inch.

Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.

Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly.

Distribute mashed feta cheese over the marinara sauce.

Scatter olives over the feta, then top with an even layer of the kale mixture.

Place the remaining polenta slices in a layer, overlapping slightly.

Spread remaining 1/2 cup of marinara sauce.

Sprinkle shredded pecorino evenly across the top.

Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges.

Allow to sit for 5-10 minutes before slicing and serving

Visit us here for more!

Potato Croquettes with Parmesan

Croquettes are delicious with steak and Spinach Stuffed Mushrooms and strawberries dipped in chocolate. They should be shaped into patties and refrigerated ahead of time.

Ingredients

• 2 cups mashed potatoes
• 2 tbsp minced onions
• 1 egg, slightly beaten
• 1 tbsp grated parmesan cheese
• 2 tbsp parsley, minced
• 3/4 cup breadcrumbs
• 2 tbsp vegetable oil

Directions:

Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.

Shape into 8 patties.

At this point, you should refrigerate them.

Spread bread crumbs onto waxed paper.

Dip croquettes in crumbs, turning to coat evenly; set aside.

Heat vegetable oil in large skillet on moderate heat.

Place croquettes in hot oil; cook about 4 minutes, or until brown on each side.

Serve hot.

Visit us here for more!