Greek Marinated Chicken

This recipe can be cooked on the grill or in the oven.

 

The marinade takes just a few minutes, but creates a ton of flavor when the dish is completed. You can marinate the chicken overnight or for a mere 30 minutes. I did mine for 30 minutes and it turned out great.

 

I paired my chicken with white rice and mixed veggies.

 

 

 

1 containers Greek yogurt

2 Tbs. olive oil

4 cloves garlic, minced or grated in

1/2 Tbs. dried oregano

1 medium lemon

1/2 tsp. salt

black pepper

1 tsp. parsley

3-4 chicken pieces

 

Combine the yogurt, olive oil, garlic, oregano, parsley, salt, and pepper in a bowl.

 

Use a fine holed cheese grater or zester to scrape the zest from the lemon into the bowl.

 

Add the juice from half the lemon.

 

Stir until combined.

 

 

Place the chicken pieces in a gallon size Ziploc bag.

 

 

Add the marinade and close the bad tightly, letting out as much air as possible. Massage the bad to coat the chicken with the marinade. Refrigerate for at least 30 minutes.

 

Preheat the oven to 375 (if using the oven) and place the chicken in a large casserole dish or baking sheet.

 

 

Bake for 25 minutes (if using boneless) and 45 minutes for bone-in chicken.

 

Sweet and Sour Meatballs

This recipe is for the crock pot. I don't know if it's just me, but I'm not sure of the difference between a slow cooker and a crock pot. I think there is a difference and I've learned that because of cooking times. Whenever I make a "slow cooker" recipe in my crock pot, I always end up cutting the cooking time in half or even more.

 

That being said, this recipe turned out deliciously well. This would be the perfect recipe for all you football fans. You can make it and take it right with you.

I didn't have ground turkey in the house so I just used the ground beef. I also just used regular eggs instead of the substitute. It still tasted great that way.

3/4 pound ground meat

3/4 pound ground turkey

1 small onion, minced

1/4 cup egg substitute

1/2 cup Italian breadcrumbs

3/4 cup ketchup

1/3 cup white vinegar

1/4 cup Worcestershire sauce

3 Tbs. sugar

2 tsp. dry mustard

 

 

Combine the first 5 ingredients.

 

 

Shape mixture into 1-inch balls.

 

Place in slow cooker.

 

 

In a mixing bowl, combine ketchup, white vinegar, Worcestershire, sugar, and dry mustard.

Mix to combine.

 

 

Pour sauce mixture over meatballs.

 

Stir meatballs gently to coat with the sauce.

 

 

Cook covered on low for about 2 hours. (I would check on the meatballs after an hour or so, you will smell when they are done).

 

Serve with toothpicks if tailgating.

 

I paired mine with rice and mixed veggies.

 

 

The meatballs turned out so tender and juicy. They didn't last long in our house.

"Roasted" Garlic Chicken

Another garlic recipes for you garlic-lovers. Being Italian, I LOVE garlic. I could eat it in every meal. As Rachael Ray says, "I sweat garlic." haha.

 

I paired the same Spanish rice (I know, an Italian meal with Spanish rice...but they were left over) and green beans.

 

This is a fake out to actually roasting the garlic. Simmering the garlic in the skillet gives you that slow roasted taste. Again, I used all ingredients that I had in my kitchen.

 

3/4 cup chicken broth

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. flour

1 head garlic, cloves separated

1 1/2 Tbs. EVOO

3-4 chicken breasts, pounded thin then cut in half

salt and pepper

 

Whisk together chicken broth, Worcestershire, and flour in a bowl. Set aside.

 

 

Peel garlic cloves then chop large cloves in half.

 

 

Heat olive oil in a large skillet over medium heat. Add garlic cloves and cook until light golden brown, stirring often. Remove cloves and set aside.

 

 

Season chicken on both sides with salt and pepper. Add to skillet.

 

 

Sauté until golden brown on one side, 2-3 minutes. Then, flip and add toasted garlic cloves and chicken broth mixture.

 

 

Turn heat to high and bring liquid to a boil. Cover and simmer on medium-low until chicken is cooked through, 5-7 minutes.

 

 

Remove chicken from skillet.

 

Turn up heat in skillet to medium-high and simmer sauce until thickened, 3-4 minutes.

 

Spoon sauce and garlic cloves over chicken.

 

 

Although this recipe looks (and smells) like you slaved over the stove for hours, it is a quick dinner you can make any day of the week.

 

Pork Scallopini

This recipe could be made with pork or chicken.

 

The original recipe used chicken, but I had pork on hand so decided to use that instead.

 

I had all the ingredients on hand and didn't have to spend any extra money.

 

 

 

 

4 boneless pork chops (you can use boneless chicken breast as well)

1 egg white

2 Tbs. water

1 1/2 cups bread crumbs

2 Tbs. fresh snipped parsley or 2 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

2 Tbs. EVOO

Lemon

 

Place each pork chop or chicken breast between 2 pieces of plastic wrap.

 

Pound lightly with flat side of a meat mallet to 1/8-inch thickness.

 

Remove plastic wrap.

 

Whisk together egg white and water.

 

 

Combine bread crumbs, parsley, salt, pepper, and garlic.

 

 

Dip into egg white mixture, then coat with bread crumb mixture.

 

 

In a 12-inch skillet, cook pork or chicken, 1 or 2 at a time, in hot oil over medium-high heat for 2-3 minutes or until golden, turning once.

 

 

Drizzle lemon juice over chicken.

 

 

Mmmm...I served my pork with Spanish rice and green peas.

Pasta with Garlic Sauce

 

This recipe is so easy.

 

And if you're a garlic lover, this is the recipe for you.

 

If you're like me and have reservations about anchovies, don't worry.

 

Anchovies give off a salty flavor and that is all you will taste.

 

I bet if you didn't read it was in the recipe, you wouldn't even know.

 

So, give it a try.

 

 

 

 

 

1 bunch broccoli (I used 16 oz. frozen broccoli and cauliflower)

1 pound pasta (I used large shells)

2 Tbs. EVOO

8 garlic cloves, very thinly sliced

6 anchovy fillets, chopped or 1 Tbs. anchovy paste

1/2 tsp. red pepper flakes

1/4 tsp. salt

1/4 cup grated Parmesan cheese

 

Cut broccoli into small florets, chop stems (or defrost frozen vegetables)

 

In a large pot of boiling, salted water, cook broccoli until tender-crisp, about 2 minutes (if using frozen, follow the package directions).

 

 

With a slotted spoon, transfer to a bowl of ice water.

 

Drain and set aside.

 

In the same pot, cook pasta according to directions.

 

Reserving 1/2 cup of cooking liquid, drain and return to pot.

 

 

Meanwhile, in a nonstick skillet, heal oil over medium heat.

 

Fry garlic, anchovy paste, pepper flakes, and salt until garlic is fragrant, about 2 minutes.

 

 

Add broccoli to skillet, cook until heated through and garlic begins to turn golden, about 2 minutes.

 

 

Add pasta along with the reserved cooking liquid, toss to coat.

 

 

Serve sprinkled with Parmesan cheese.

 

Parmesan Crusted Tilapia

I never used to be a fish person.

 

Eating fish has definitely grown on me throughout the years.

 

Tilapia does not taste fishy, that's one of the reasons I use it a lot.

 

This recipe is really simple and again, I had all the ingredients in my house.

 

Note: Since it's only my husband and I in the house (baby might eat some off our plates) I usually cut the recipes in half, but I always post them as they were intended.

 

We're not a big fan of left-overs.

 

 

3/4 cup freshly grated Parmesan cheese

2 tsp. paprika

1 Tbs. chopped parsley

4 tilapia fillets (I used frozen, just as yummy and cheaper)

1 lemon

 

Preheat oven to 400.

 

In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.

 

 

Drizzle the fish with olive oil and dredge in the chicken mixture.

 

 

Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes.

 

 

Serve the fish with the lemon.