Showing posts with label greek. Show all posts
Showing posts with label greek. Show all posts
Island Style Barbecue Chicken, "Bitter" Herb Potatoes, Greek Salad?
This is actually from last Monday, I got a little behind on posting it. This was the first foray into trying out Uncle Larry's Collection of Old Recipes [ULCOR? Maybe.] and was one of the more simple offerings. We...didn't like it as well as we might have hoped, but it was still a fun thing to do.
Chicken and Potatoes
Greek Salad: Megan made it!
Island Style Barbecue Chicken
Ingredients:
1 1/2 lb boneless, skinned chicken breast
1/4 cup Ketchup
1/4 cup soy sauce
6 tablespoons of sugar
2 tablespoons dry sherry
1 small piece of ginger root, crushed
1 clove garlic, crushed
1/2 teaspoon salt
Pretty simple, this one. Preheat your oven to 350. Grease down a 9 x 13 pan, set down the chicken skin-down. Mix all other ingredients together in a bowl to create a barbecue sauce, brush onto chicken. Cook for about 15 minutes, flip and brush the other side, then finish it up for about another 15 minutes. You may have to watch the time, it might take less...and since it was a week ago I'm forgetting how I did it exactly. I think I ended up doing the same amount of time with more odd flips in between.
"Bitter" Herb Potatoes
Ingredients:
Red Potatoes
Olive Oil
4 or 5 cloves of garlic
Basil
Thyme
Salt
I pre-heated a pan with olive oil. Cut red potatoes into slices, the thinner the better (my knife skills are sloppy with ill-practice, so mine were kinda thick.) Throw into pan, add chopped garlic cloves and sautee. As its going along, add Basil and Thyme to taste; it doesn't take much. The bitterness of the Basil and Thyme work in conjunction with the natural buttery-ness of the red potatoes and the kick of the garlic in a very interesting way. It's honestly not one I would've thought of, but my brother happened to be there at the same time and I told him to pick a spice to add. I was hesitant about the thyme, but it worked.
A trick I've found with sauteeing potatoes that are particularly thick is to kill the heat or lower it and then add the lid to the pan. This forces the steam back into the potatoes and softens them up a lot.
Greek Salad?
This is Megan's salad. She just made it out of Feta cheese, bagged salad greens, Basalmic Vinnegrette dressing and cherry tomatoes. Simple but yummy!
Results
The chicken, as one might imagine from 6 tablespoons of sugar, was really sweet. I think to me it was similar to a honey-based barbecue sauce, though there is a distinct sweetness and tangyness to it. It's good, but it's not how we usually like our barbecue sauce, so it wasn't a bad recipe, just didn't match our personal taste. Also, I don't think you need to keep the skin. It didn't crisp up at all, so I didn't see the point in keeping it on there. I suppose one might throw it on a pan to crisp up. If you try it, let me know.
The potatoes were kind of bitter, but still melty and warm tasting. Nothing like a little improvised potatoing to cap off a dinner. Very good call by my brother on the thyme.
And of course, Megan's salad was good.
=====
I think our grill needs some attention this week. I'm gunning for Wednesday.
In case you're wondering tomorrow we'll be eating the Italian soup I posted about a while ago. Just click on "soup" on the tags to check it out.
Chicken and Potatoes
Greek Salad: Megan made it!
Island Style Barbecue Chicken
Ingredients:
1 1/2 lb boneless, skinned chicken breast
1/4 cup Ketchup
1/4 cup soy sauce
6 tablespoons of sugar
2 tablespoons dry sherry
1 small piece of ginger root, crushed
1 clove garlic, crushed
1/2 teaspoon salt
Pretty simple, this one. Preheat your oven to 350. Grease down a 9 x 13 pan, set down the chicken skin-down. Mix all other ingredients together in a bowl to create a barbecue sauce, brush onto chicken. Cook for about 15 minutes, flip and brush the other side, then finish it up for about another 15 minutes. You may have to watch the time, it might take less...and since it was a week ago I'm forgetting how I did it exactly. I think I ended up doing the same amount of time with more odd flips in between.
"Bitter" Herb Potatoes
Ingredients:
Red Potatoes
Olive Oil
4 or 5 cloves of garlic
Basil
Thyme
Salt
I pre-heated a pan with olive oil. Cut red potatoes into slices, the thinner the better (my knife skills are sloppy with ill-practice, so mine were kinda thick.) Throw into pan, add chopped garlic cloves and sautee. As its going along, add Basil and Thyme to taste; it doesn't take much. The bitterness of the Basil and Thyme work in conjunction with the natural buttery-ness of the red potatoes and the kick of the garlic in a very interesting way. It's honestly not one I would've thought of, but my brother happened to be there at the same time and I told him to pick a spice to add. I was hesitant about the thyme, but it worked.
A trick I've found with sauteeing potatoes that are particularly thick is to kill the heat or lower it and then add the lid to the pan. This forces the steam back into the potatoes and softens them up a lot.
Greek Salad?
This is Megan's salad. She just made it out of Feta cheese, bagged salad greens, Basalmic Vinnegrette dressing and cherry tomatoes. Simple but yummy!
Results
The chicken, as one might imagine from 6 tablespoons of sugar, was really sweet. I think to me it was similar to a honey-based barbecue sauce, though there is a distinct sweetness and tangyness to it. It's good, but it's not how we usually like our barbecue sauce, so it wasn't a bad recipe, just didn't match our personal taste. Also, I don't think you need to keep the skin. It didn't crisp up at all, so I didn't see the point in keeping it on there. I suppose one might throw it on a pan to crisp up. If you try it, let me know.
The potatoes were kind of bitter, but still melty and warm tasting. Nothing like a little improvised potatoing to cap off a dinner. Very good call by my brother on the thyme.
And of course, Megan's salad was good.
=====
I think our grill needs some attention this week. I'm gunning for Wednesday.
In case you're wondering tomorrow we'll be eating the Italian soup I posted about a while ago. Just click on "soup" on the tags to check it out.
Greek Lemon Chicken and Spanakorizo
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
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.
=====
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.
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 RecipeFound 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.
=====
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.
Subscribe to:
Posts (Atom)
