It's funny how adventurous I'm willing to eat if I make it with my own two hands. Tell me about the Spanakorizo in a restaurant and I'll be like "Uh, fries please." but show me on a cooking blog and I go "Hm..."





Greek Lemon Chicken

1 lb. boneless skinless chicken breasts
½ cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano crushed
2 minced garlic cloves
2 tablespoons olive oil
Salt and pepper

Recipe from mom. Pretty straight forward chicken. Throw the ingredients together, put in ziploc bag with chicken for 30mins - 2 hours (my mom said she has done it overnight and it hasn't tasted too overwhelming, so that too is an option.) Then grill on skillet or grill pan. I actually never ended up using the salt and pepper in my recipe and I didn't miss it, so if you're going low-sodium don't be afraid to ditch it. My lemon juice came from two fresh squeezed lemons, and then the zest from one of them. The two lemons made about half a cup, so if you prefer the fresh-squeezed or are just trying to gauge how much that is, there's a tip for you. They were normal sized lemons.

Spanakorizo (Greek Rice with Spinach)

Original Recipe


Found this on the dear ol' Food Blog search (I put a search bar on the left if you want to try it out.) I followed this recipe pretty much exactly except I couldn't find Dill at Vons, and so I used basil instead. I used Calrose rice in the Rice Cooker to prepare, but you can use your favorite method.


The results were mixed. The chicken came out very good, though I only marinaded it for 30 minutes and think that it should go longer. I started late and was pressed for time, but all in all it was quite delicious and moist chicken.

The Spanakorizo...well, I really liked it. Feta cheese and spinach and onion and rice all mixed together, really good. Megan didn't like it at all though. So that one goes off the list of repeat foods. Oh well, it was fun to try and I suppose not everything can be as a sensational a hit as Veggie-Penne (or Penne Delicious, as Amy calls it).

This was pretty quick to make though, so if you like Greek food and you've got an hour you can whip this into shape and have a satisfying meal.

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I noticed: That since I've started cooking regularly, I haven't repeated a dish once. Which I think is pretty cool, considering that often times people who cook complain about falling into a rut. I'm really liking this super-variety of food that has come up in life.

Later this week: AJ is pushing for us to make Cottage Pie, and I think I'm going to go with it, despite my counter-suggestion for Fattayer Sabnegh modified with a meat filling instead of spinach. I'm sort of curious since I don't usually like meat pies but this one sounds good (besides, she doesn't know it yet but we're eating the Fattayer for dinner on Monday)

Also on Saturday: Pizzadillas, Weird Mozzarella sticks, and Snackoos! The unhealtiest but possibly most awesome experiment day ever.