Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a Greek recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Greek recipe?),it will help you,my kids.
I need an authentic Greek recipe for my cooking class. I dont want anything that would freak people out, preferably something with chicken thats fairly quick.
Answer:
Greek Chicken
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped
Directions
1. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2. With a meat mallet, pound each chicken breast to 1/2 inch thickness.
Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
3. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over
chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
Greek Pizza
Add a tossed salad to create a filling meatless meal.
1 Pizza crust (12")
1 Tablespoon Olive oil
1 small Red onion, thinly sliced
1/2 teaspoon Garlic, minced
2 cups Mozzarella, grated
2 medium Tomatoes, sliced
2 teaspoons Oregano, fresh, chopped
1/2 cup Spinach, cooked, chopped (squeeze dry)
1/4 cup Black olives, sliced
1 cup Feta cheese, crumbled
Heat the olive oil in a skillet.
Add the onion and garlic.
Cook until just soft.
Set aside.
Sprinkle the Mozzarella over the crust.
Top with thesliced tomatoes.
Sprinkle on the oregano.
Spoon on the onion mix, spinach,and black olives.
Sprinkle on the feta.
Bake at 425 for 15-20 minutes or until the cheese
is melted.
Oven Roast Greek Potatoes
4–5 medium potatoes; cubed
1 Tbsp. olive oil
1 Tbsp. butter; melted
1–2 Tbsp. all purpose Greek seasoning
Preheat oven to 350F. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Serves 4.
Greek Pasta Salad
1 lb rotini
1 lb boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 oz black olives -- sliced
4 oz feta cheese -- drained &: crumbled
3 green onions -- finely : sliced
16 oz Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6
1) Greek Chicken Pitas
INGREDIENTS
1 medium onion, diced
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into strips
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and diced
4 pita bread rounds, cut in half
DIRECTIONS
Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
Cover, and cook on High for 6 hours.
In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.
2) Greek Chicken
8 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided use
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried cilantro
2 garlic cloves, finely minced
24 black olives, sliced
1/3 cup diced onion
4 pepperoncini peppers, diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 large eggs, beaten
Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and cilantro.
In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; sauté just until tender, about 2 minutes. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese. Fold chicken around the mixture; secure with picks.
Place stuffing in shallow pan and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
Line baking pan with foil and arrange chicken in single layer.
Bake in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease.
Garnish with cherry tomatoes, carrot strips, black olive slices and cilantro sprigs.
3) Greek Chicken Lemon Soup
INGREDIENTS:
8 cups chicken broth
1/2 cup plus 1 tablespoon lemon juice
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup celery, chopped
4 tablespoons concentrated chicken base
freshly ground black pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup long-grain rice, cooked
1 to 1 1/2 cups cooked diced chicken
PREPARATION:
Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min.
Blend butter and flour in shallow bowl until smooth.
Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently.
Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.
Serves 6 to 8.
I am Greek and love Greek food. I found a wonderful site with many choices but my favorite is the Greek Lemon Chicken. I wish you much success with your choice. Yasou!
I am including a simple recipe:
Chicken Pilaf - Kottopoulo pilafi
Ingredients
1 -2 chickens (about 3/4 kilo each) Chicken
1/2 kilo (about 1lb.) Rice
3/4 kilo (1lb.10oz.) or 1 tablespoon tomato paste Tomatoes
1/2 cup, or margarine Butter
1 medium size Onion
Salt
Pepper
Preparation
Clean, singe and wash the chickens well. Cut them in portions, seasoning each with salt and pepper. Drain them well in a colander. Melt butter in a pot to saute the chickens. Add one chopped onion to the chicken and continue to saute. Next, add strained tomatoes or tomato paste, diluted with a cup of water. Add 1 cup of water and let the chickens cook for fifteen to twenty minutes. Next add the water necessary to cook the rice, counting 2 1/3 cups of broth for 1 cup of rice. Cover the pot and let all completely cook. When finished, remove the chicken pieces form the broth through a colander and return the pot to boil. In the meantime, wash the rice in the colander under running water until the water runs through completely clean. Put the rice in the broth, stir for a few seconds with a spoon, cover the pot and cook, absorbing the liquid. Then remove from the fire, place the chicken pieces over the pilaf and cover the pot with a clean towel. Set the pot cover over that and leave for ten minutes. Afterwards serve.
Try this website, im sure you'll love it :
http://www.authentic-greek-recipes.com/...
Enjoy!
www.greeksrecipes or www.greekgastro.com
PREHEAT OVEN 350 TAKE WHOLE CHICKEN ADD SALT,PEPPER,OREGANO,SLICED 4 CLOVES OF GARLIC ,2 LEMONS SQUEEZE 1 INSIDE OF CHICKEN AND OUTSIDE,PEEL 5 POTATO'S, ADD TO CHICKEN SQUEEZE LEMON ALL OVER POTATO'S,ADD SALT,PEPPER, OREGANO, A 1/2 CUP OF WATER,AND SPLASH 1 /4 CUP OF OIL, AND COOK FOR ABOUT 1 HOUR AND 1/2 IN PREHEATED OVEN UNTIL GOLDEN ,AND POTATO'S DONE,,THIS RECIPE IS FROM A NICE GREEK OLD LADY FROM THE PELOPONNESE NAMASTE
Authentic Greek food is usually quite simple. My husband is Greek and he tells a story about his immigrant mom - the kids (6 boys) used to complain that all their mother ever cooked was Greek food. So she'd serve them chicken and tell them it was Chicken Tetrazzini, or Chicken Chow Mein, or Chicken a la King. But it was always the same Greek chicken. We have it often in our house, but we just call it Greek chicken. You take chicken pieces (with bones and skin) and put them in a roasting pan. Squeeze lemon juice all over. Sprinkle with some dried oregano and drizzle with olive oil. Slice up some potatoes and put them in the pan, too. Roast the whole thing at 375 F until done and crispy, basting occasionally with the pan juices- 45 min to an hour. Serve with rice pilaf. Guaranteed authentic!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I need a Greek recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Greek recipe?),it will help you,my kids.
I need an authentic Greek recipe for my cooking class. I dont want anything that would freak people out, preferably something with chicken thats fairly quick.
Answer:
Greek Chicken
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped
Directions
1. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2. With a meat mallet, pound each chicken breast to 1/2 inch thickness.
Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
3. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over
chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
Greek Pizza
Add a tossed salad to create a filling meatless meal.
1 Pizza crust (12")
1 Tablespoon Olive oil
1 small Red onion, thinly sliced
1/2 teaspoon Garlic, minced
2 cups Mozzarella, grated
2 medium Tomatoes, sliced
2 teaspoons Oregano, fresh, chopped
1/2 cup Spinach, cooked, chopped (squeeze dry)
1/4 cup Black olives, sliced
1 cup Feta cheese, crumbled
Heat the olive oil in a skillet.
Add the onion and garlic.
Cook until just soft.
Set aside.
Sprinkle the Mozzarella over the crust.
Top with thesliced tomatoes.
Sprinkle on the oregano.
Spoon on the onion mix, spinach,and black olives.
Sprinkle on the feta.
Bake at 425 for 15-20 minutes or until the cheese
is melted.
Oven Roast Greek Potatoes
4–5 medium potatoes; cubed
1 Tbsp. olive oil
1 Tbsp. butter; melted
1–2 Tbsp. all purpose Greek seasoning
Preheat oven to 350F. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Serves 4.
Greek Pasta Salad
1 lb rotini
1 lb boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 oz black olives -- sliced
4 oz feta cheese -- drained &: crumbled
3 green onions -- finely : sliced
16 oz Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6
1) Greek Chicken Pitas
INGREDIENTS
1 medium onion, diced
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into strips
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and diced
4 pita bread rounds, cut in half
DIRECTIONS
Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
Cover, and cook on High for 6 hours.
In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.
2) Greek Chicken
8 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided use
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried cilantro
2 garlic cloves, finely minced
24 black olives, sliced
1/3 cup diced onion
4 pepperoncini peppers, diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 large eggs, beaten
Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and cilantro.
In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; sauté just until tender, about 2 minutes. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese. Fold chicken around the mixture; secure with picks.
Place stuffing in shallow pan and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
Line baking pan with foil and arrange chicken in single layer.
Bake in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease.
Garnish with cherry tomatoes, carrot strips, black olive slices and cilantro sprigs.
3) Greek Chicken Lemon Soup
INGREDIENTS:
8 cups chicken broth
1/2 cup plus 1 tablespoon lemon juice
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup celery, chopped
4 tablespoons concentrated chicken base
freshly ground black pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup long-grain rice, cooked
1 to 1 1/2 cups cooked diced chicken
PREPARATION:
Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min.
Blend butter and flour in shallow bowl until smooth.
Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently.
Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.
Serves 6 to 8.
I am Greek and love Greek food. I found a wonderful site with many choices but my favorite is the Greek Lemon Chicken. I wish you much success with your choice. Yasou!
I am including a simple recipe:
Chicken Pilaf - Kottopoulo pilafi
Ingredients
1 -2 chickens (about 3/4 kilo each) Chicken
1/2 kilo (about 1lb.) Rice
3/4 kilo (1lb.10oz.) or 1 tablespoon tomato paste Tomatoes
1/2 cup, or margarine Butter
1 medium size Onion
Salt
Pepper
Preparation
Clean, singe and wash the chickens well. Cut them in portions, seasoning each with salt and pepper. Drain them well in a colander. Melt butter in a pot to saute the chickens. Add one chopped onion to the chicken and continue to saute. Next, add strained tomatoes or tomato paste, diluted with a cup of water. Add 1 cup of water and let the chickens cook for fifteen to twenty minutes. Next add the water necessary to cook the rice, counting 2 1/3 cups of broth for 1 cup of rice. Cover the pot and let all completely cook. When finished, remove the chicken pieces form the broth through a colander and return the pot to boil. In the meantime, wash the rice in the colander under running water until the water runs through completely clean. Put the rice in the broth, stir for a few seconds with a spoon, cover the pot and cook, absorbing the liquid. Then remove from the fire, place the chicken pieces over the pilaf and cover the pot with a clean towel. Set the pot cover over that and leave for ten minutes. Afterwards serve.
Try this website, im sure you'll love it :
http://www.authentic-greek-recipes.com/...
Enjoy!
www.greeksrecipes or www.greekgastro.com
PREHEAT OVEN 350 TAKE WHOLE CHICKEN ADD SALT,PEPPER,OREGANO,SLICED 4 CLOVES OF GARLIC ,2 LEMONS SQUEEZE 1 INSIDE OF CHICKEN AND OUTSIDE,PEEL 5 POTATO'S, ADD TO CHICKEN SQUEEZE LEMON ALL OVER POTATO'S,ADD SALT,PEPPER, OREGANO, A 1/2 CUP OF WATER,AND SPLASH 1 /4 CUP OF OIL, AND COOK FOR ABOUT 1 HOUR AND 1/2 IN PREHEATED OVEN UNTIL GOLDEN ,AND POTATO'S DONE,,THIS RECIPE IS FROM A NICE GREEK OLD LADY FROM THE PELOPONNESE NAMASTE
Authentic Greek food is usually quite simple. My husband is Greek and he tells a story about his immigrant mom - the kids (6 boys) used to complain that all their mother ever cooked was Greek food. So she'd serve them chicken and tell them it was Chicken Tetrazzini, or Chicken Chow Mein, or Chicken a la King. But it was always the same Greek chicken. We have it often in our house, but we just call it Greek chicken. You take chicken pieces (with bones and skin) and put them in a roasting pan. Squeeze lemon juice all over. Sprinkle with some dried oregano and drizzle with olive oil. Slice up some potatoes and put them in the pan, too. Roast the whole thing at 375 F until done and crispy, basting occasionally with the pan juices- 45 min to an hour. Serve with rice pilaf. Guaranteed authentic!
correctness,It's Non-profit and only for informational purposes.
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