Greek Chicken with Tomatoes and Feta with Lemon Orzo

Greek Chicken with Tomatoes and Feta

This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.

Greek Chicken with Tomatoes and Feta

3-4 chicken breasts

1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)

3 small ripe tomatoes chopped

1/3 c feta cheese chopped

1 T fresh oregano chopped  ( or 1/2 t dried)

salt and pepper to taste

Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.

Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.

Greek Chicken with Tomatoes and Feta

Lemon and Feta Orzo

12 oz  orzo cooked according to package directions and drained.

1 T lemon juice

1/4 t lemon zest

2 T feta cheese

1 T chopped fresh parsley

2 t olive oil

Toss all ingredients together in a bowl add salt and pepper to taste.

Lemon Feta Orzo

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Orange Buttermilk Chicken

Orange Buttermilk Chicken

 

I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy  (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.

Orange Buttermilk Chicken

4 chicken cutlets

1/2 c buttermilk

1/4 c orange juice (I used Florida fresh squeezed)

1 t hot sauce

1/4 t pepper

1 t salt

1 1/2 c panko bread crumbs

2T olive oil

 

Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.

Orange Buttermilk Chicken

Orange Buttermilk Chicken

Southwestern London Broil

Southwestern London Broil

Southwestern London Broil

1 1/2 lb london broil

1 c diced tomatoes ( I used canned)

1 t salt

1 t cumin

1 t chopped garlic

1/4 t cayenne pepper

1 lime juiced

Put london broil in a gallon sized ziplock bag, add remaining . Close bag and mix and massage marinade into meat with your hands. Place bag in refrigerator for 6-24 hours, turning occasionally. Preheat oven to 450. Place meat and marinade on a baking sheet, add sliced peppers and onions if desired.

Southwestern London Broil

 

Cook for about 15 minutes, then turn on broiler and cook for 5 minutes more per side ( use a meat thermometer to check doneness, cooking time will depend on thickness and weight of meat)

Let rest 10 minutes and then slice thinly against the grain. Great by itself or served in tortillas.

Southwestern London Broil

Southwestern London Broil Southwestern London Broil

 

 

Barbecued Orange and Jalapeno Ribs

 

I am not intimidated but much in the kitchen but for some reason ribs have always been well, scary. However, they are my oldest child’s favorite food and biggest request as well as a family favorite. So it was time to put on my big girl apron and figure this out. I have to say they were delicious and pretty easy, just takes some preplanning. I will be making them again and was very pleased with the flavor of the marinade and barbecue sauce. I desperately wish(hint, hint) that I had a smoker but until then these  slow roasted and then grilled ribs will be perfect.

4 lbs Pork Loin Baby Back Ribs

Orange Jalapeno Marinade

2 garlic cloves chopped

1 tsp orange zest

1/4 cup orange juice

1-2 jalapenos minced

1/2 t dijon mustard

1/4 c ponzu (citrus infused soy sauce) or soy sauce

1/4 c lemon lime soda (sprite, 7up etc…)

Mix ingredients in a small bowl. Remove silver skin from ribs if necessary and score the ribs with a sharp knife through the fat between each bone to allow the marinade to penetrate.

Place ribs into a large ziploc bag and pour in marinade. Place in refrigerator over night turning the bag occasionally.

Preheat oven to 200, remove ribs from bag and place in a large pan, cover with foil and cook 3-4 hrs, turning once.

 

Orange Jalapeno Barbecue Sauce

2 c ketchup

3 oz jalapeno jelly

juice of 1 orange

1 tsp orange zest

1T worcestershire sauce

1T dijon mustard

1 T apple cider vinegar

1/2 t garlic powder

1/4 t black pepper

1/2 t salt

add all ingredients to a small sauce pan stir and bring to a simmer over med heat. Make sure jelly is melted and turn to low until ready to use.

Remove ribs from over, baste with sauce and place on a preheated grill (med-high) for about 7-10 min per side or until sauce caramelizes. If you don’t have a grill, place under the broiler in the oven.

 

 

I Love a Good Jerk: Jamaican Jerk Chicken and Pigeon Peas with Rice

We recently took a little trip down to Boca Raton, Fl and happened upon a cute little Jamaican bistro called Rock Steady Jamaican Bistro. The food and service was excellent. I love a good jerk and the spicy, sweet, fresh flavors of Caribbean cuisine, luckily so do my kids. I realized I don’t make enough of this at home, time to change that. I have used the dry jerk seasoning from the spice aisle at the grocery store but it just doesn’t cut it. Time to try my hand a a real, wet, jerk, marinade. I think it was a hit, it had all the flavors I was looking for. Unfortunately neither my local grocery or produce stand had scotch bonnet peppers so I used fresh jalapenos from my garden. I think it still tasted fine but if you are going for authentic switch out the jalapenos for scotch bonnets, just remember they are much spicier so use half the amount.

Jerk Marinade

Combine the following ingredients in a food processor:

1 T allspice powder

1/3 c brown sugar

2T minced garlic

2-4 jalapenos (depending on your spice preference)

1T fresh Thyme

1 bunch scallions

1 t cinnamon

1/2 t nutmeg

2 T soy sauce

Pour marinade over 1 1/2 pounds of pork, shrimp or chicken. Marinate in the refrigerator for at least 30 minutes.

I used chicken cutlets and grilled them over high heat for about 4 minutes per side.

A traditional side in Jamaica is Rice and pigeon peas. Pigeon peas come in red and green and can be found in the ethnic food section of the grocery store. They are not sweet like english peas but more like a legume, or small red bean. This easy recipe is made in a rice cooker.

Rice and Pigeon Peas

2 1/2 c jasmine rice rinsed until water runs clear

2 1/2 c water

8 oz canned pigeon peas (red or green)

1 t fresh thyme

1 t minced jalapeno

1/4 c sliced scallions/green onions

1 t salt

Place all ingredients into a rice cooker, and cook until done.

Serve with a sweet fruit salad to balance out the heat of the Jerk and enjoy a little taste of the islands without leaving home.

Buttermilk Barbecued Chicken

I like to use buttermilk and yogurt for marinating my chicken, it gives it a nice flavor, coats better and seems to help it retain its moisture better than oil based marinades.

6 chicken breasts

3/4 c low fat buttermilk

4 T chili sauce (I used Heinz)

1/2 t garlic powder

1/2 t dry mustard

2 t Worcestershire sauce

1/2 t salt

1/4 t pepper

Rinse Chicken and pat dry, place in large shallow pan ( I used a 9×12 glass baking dish). Mix remaining ingredients in a med sized bowl and pour over the chicken.

Cover and refrigerate for 1/2 hour to overnight. Preheat grill to med-high heat. Place chicken on grill, Chicken will still have a coating of the marinade.

Grill until cooked through, use a meat thermometer to determine doneness.

I served it with grilled vegetables, and couscous

Dr. Pepper Marinated Flank Steak

I am trying to give up soda, I have a severe Diet Pepsi addiction. I don’t drink coffee, or smoke so I have always justified my 8:30 am can of Diet Pepsi, followed by 3 or 4 or more throughout the day. But I didn’t buy any this week, I figured now was as good a time as ever to give it up. My problem is we have a lot of other sodas left over from Memorial Day weekend, including Dr. Pepper, my kids favorite. My fear is that when I am strung out and jonesing for my Pepsi fix that I will grab whatever is in the fridge, including the high in sugar Dr. Pepper. So I decided to make a marinade with some of it to prevent later temptation, because if you cook with it it’s not the same, at least that’s what I am telling myself. I know, I know, don’t judge whatever gets me through the day…

1 flank steak

1/2 c Dr. Pepper

1/4 soy sauce

2 cloves of garlic minced

1/2 T Montreal Steak Seasoning ( I used the spicy version)

Mix Dr. Pepper, Soy sauce, garlic and steak seasoning together.

Place Flank Steak and marinade in a gallon sized plastic bag, seal and put in refrigerator for at least one hour. ( you could make it ahead and marinade it overnight)

Preheat Broiler, remove steak from bag and place on a broiler pan.

Place under broiler for about 10 minutes and turn the steak over and broil the other side for 10 more minutes ( Check for doneness with a meat thermometer) . I added some asparagus tossed with lemon, olive oil and salt and pepper during the last 5 minutes of cooking.

Let meat rest for at least 5 minutes, then slice against the grain and serve.

Broiled Salmon with Chili Lime Glaze

2 large salmon filets cut into 6 pieces

4 T Sweet Thai Chili Sauce (found in Asian section of supermarket)

1T minced ginger

1T Lime Juice

Mix together ingredients in a small bowl, pour over salmon Marinate in fridge for 30 minutes, Preheat Broiler.

Place on Broiler Pan and Cook for 7-10 minutes or until salmon is cooked through.