Cold Couscous Salad with Vegies

INGREDIENTS:

1 ½ cups pearl couscous 

 Salt and fresh ground black pepper 

1/4 cup extra-virgin olive oil 

1/4 cup red wine vinegar

1 teaspoon Dijon mustard 

1 clove garlic. minced

2 to 4 tablespoons lemon juice

1 medium cucumber, deseeded, diced 

1 large tomato, diced or 1 cup cherry tomatoes, halved

4 oz Feta Cheese, crumbled

1/2 cup Kalamata olives, pitted

1/2 cup coarsely chopped fresh herbs; fresh parsley, cilantro, basil, dill, or mint 

Directions 

Cook Couscous as directed on box.

While the couscous cooks, in a large bowl, whisk the oil, vinegar, mustard, garlic, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. 

Stir in the cucumber, tomato, herbs, olives and Feta. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Pickled Red Onions

 

Ingredients

• 1 large red onion, halved and thinly sliced
• 1/2 cup red wine vinegar
• 3 tablespoons sumac
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint

Instructions

• Combine the ingredients: In a medium bowl, combine the onion slices with vinegar, sumac, salt, parsley, and mint.
• Toss everything together: Use your hands to toss everything together, massaging gently.
• Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
• Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.

Notes

• Switch it up: If you don’t have a red onion on hand use a white or yellow one.
• Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing

Greek chicken marinade

4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped flat leaf parsley leaves and tender stems
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
Kosher salt
Black pepper
1 1/2 to 2 pounds chicken

Instructions

Make the marinade. Combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper 

For Baked Chicken: 

Preheat the oven to 400°F. 

Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.

Remove the foil and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).

For Grilled Chicken: Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.

Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)

Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.

Greek Lemon Rice

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups long grain white rice , uncooked (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Shrimp Saganaki

Ingredients

1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
Black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato
Juice of 1/2 lemon (2 T)
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese
Pitted Kalamata olives, chopped

Instructions

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives.

Serve over plain orzo or rice

Chicken gyros

Marinade Ingredients

1 cup plain Greek yogurt 
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper

Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives

Instructions

Marinate the chicken:

In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.

Cook the chicken:

Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.

To Oven-Bake: 

Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.

To Grill Outdoors: 

Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.

Assemble the chicken gyros. 

Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.

Spicy Red Rub

3 tablespoons smoked Paprika
3 tablespoons ground Cumin
1 tablespoon Kosher Salt
2 tablespoons Sugar
1 1/2 tablespoons ground Cloves
1 tablespoon Chipotle Chili powder
1 tablespoon ground Mustard


Combine all ingredients in a container with a tight fitting lid. Stores for up to 3 months.

Cucumber Yogurt Sauce (Tzatziki)

3 cloves of Garlic
1/2 cup white vinegar
4 cups Greek Yogurt
1 large cucumber, peeled, trimmed, seeded, cut into 1/4" dice
3 tablespoons chopped fresh Dill
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper


Combine the garlic and vinegar in a blender, puree until smooth. Combine the yogurt and blended garlic in a bowl. Whisk the garlic into the yogurt.

Fold in the cucumbers, dill, salt and pepper.

Keep in a container with a tight lid in the refrigerator for up to a week.

Spicy Chicken Tacos

1 lb ground ckicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon gyro spice mix
1 tablespoon spicy red rub
chopped bell pepper
chopped onion
2 tablespoons white vinegar
kosher salt
ground black pepper
Greek yogurt sauce.

Combine the chicken, oil, sliced garlic, spice mix and red rub in a medium pot over medium heat. 

Cook stirring to combine. 

Stir in 2 cups of water. Add the onions and peppers and vinegar. Season with salt and pepper to taste. 

Reduce heat and simmer until thickened and the liquid has evaporated. 

Fill taco shells and add Greek yogurt sauce as desired.

Gyro Spice Mix

1/4 cup Ground Cumin
1/4 cup Ground Cardamom
2 tablespoons cinnamon
1 tablespoon ground cloves
1 tablespoon ground black pepper
2 1/2 teaspoons Kosher salt

Combine all ingredients in a jar with a tightly fitting lid. Stir to thoroughly mix. The mixture will keep tightly covered for up to 3 months.

Greek Lemon Rice Pilaf

2 tbsps margarine (butter)
12 cup onion (chopped)
1 cup long grain rice
2 tbsps orzo pasta
2 cups chicken broth
14 cup lemon juice
2 tbsps chopped parsley

1 In a heavy saucepan, saute onion in butter until tender.
2 Add rice and orzo and cook, stirring, for 2 minutes.
3 Add chicken broth and lemon juice and bring to a boil.
4 Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
5 Fluff pilaf up with fork and stir in chopped parsley.