I make a great dish that i call Greek chicken... it has wonderful
sunny fresh flavors of tomatoes, olives, lemon all stewed together.
mmmm love it.

I love those flavor combinations.. and i also have some olive oil and
balsamic vinegar my sister recently brought back from a trip to
Greece. What are your favorite greek or mediterranean dishes? Any
tried and true recipes?

On Feb 23, 9:44*pm, tintalle > wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. *What are your favorite greek or mediterranean dishes? *Any
> tried and true recipes?

Greek Layered Salad

tomatoes thinly sliced
unpeeled cucumber thinly sliced
sweet onion thinly sliced in rings
green bell pepper thinly sliced in rings
red or yellow bell pepper thinly sliced in rings
raw unpeeled zuchinni thinly sliced (opt)
kalamata olives pitted & sliced
fresh basil (cut chiffonade)
red wine vinegar
evoo
salt & pepper (and a breath of sugar if you like)
crumbled feta cheese (opt)

Make layers of everything in a clear glass bowl: a single layer of
tomatoes, a single layer of cucumbers, single layer of peppers/onions/
zuchinni etc. Drizzle with a little evoo and vinegar; sprinkle with a
little salt, pepper, basil and feta.

Repeat layers of veggies and seasonings until you run out of veggies
or the bowl is full - whichever comes first. Cover with plastic wrap
and refrigerate at least one hour (but not more than two or three).
If you want garlic in there, smash a clove and drop it into the evoo
or vinegar. Let it sit while you slice all those damned vegetables!
Serve with big spoon - slotted if you wish.

Lynn in Fargo
I could live on this and have been known to drink the liquid that's
left in the bowl after the salad is gone.

tintalle wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. What are your favorite greek or mediterranean dishes? Any
> tried and true recipes?

Kate Connally posted this recipe for me a number of years ago.
It's a dish I had at a place in Chicago. They called it Greek
Homestyle Chicken. It's delicious. Been too long since I've made it.

nancy

GREEK HOMESTYLE CHICKEN


4 pieces of boneless, skinless chicken breast
juice of 2 lemons
4-5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2-1 cup of water
1 head of garlic, cloves peeled but whole
oregano, salt, and pepper to taste


Place chicken in a shallow baking tray. Arrange potatoes around
chicken pieces. Scatter whole peeled cloves of garlic around
chicken and potatoes. Mix together lemon juice and olive oil,
and pour evenly over chicken and potatoes. Add water until
potatoes are just about covered. Add salt and pepper to taste.
Cover chicken and potatoes with generous amounts of oregano.
Bake at 350F, until tops of chicken are reddish brown. Turn
chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water. Return to oven
for about 15-20 minutes. Chicken is done when both sides a lightly
browned and potatoes are soft when touched with a fork. Serve with
a crusty bread, or with pita bread.


Note: I just cut large russet potatoes into eighths and leave the
skin on. Makes this are really fast meal to prepare.

All Good Thanks I had better
get a return recipe organised (after I try it of course)
Bit head shy after the condensed milk Mayo

Nancy Young wrote:
> tintalle wrote:
>> I make a great dish that i call Greek chicken... it has wonderful
>> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
>> mmmm love it.
>>
>> I love those flavor combinations.. and i also have some olive oil and
>> balsamic vinegar my sister recently brought back from a trip to
>> Greece. What are your favorite greek or mediterranean dishes? Any
>> tried and true recipes?
>
> Kate Connally posted this recipe for me a number of years ago.
> It's a dish I had at a place in Chicago. They called it Greek
> Homestyle Chicken. It's delicious. Been too long since I've made it.
>
> nancy
> GREEK HOMESTYLE CHICKEN
>
> 4 pieces of boneless, skinless chicken breast juice of 2 lemons 4-5
> potatoes, peeled and sliced french-fry style 1/2 cup olive oil 1/2-1 cup
> of water 1 head of garlic, cloves peeled but whole oregano, salt, and
> pepper to taste
>
> Place chicken in a shallow baking tray. Arrange potatoes around chicken
> pieces. Scatter whole peeled cloves of garlic around chicken and
> potatoes. Mix together lemon juice and olive oil, and pour evenly over
> chicken and potatoes. Add water until potatoes are just about covered.
> Add salt and pepper to taste. Cover chicken and potatoes with generous
> amounts of oregano. Bake at 350F, until tops of chicken are reddish
> brown. Turn chicken, stir potatoes, and sprinkle on more oregano. If
> potatoes aren't at least half-covered with liquid, add water. Return to
> oven for about 15-20 minutes. Chicken is done when both sides a lightly
> browned and potatoes are soft when touched with a fork. Serve with a
> crusty bread, or with pita bread.
>
> Note: I just cut large russet potatoes into eighths and leave the skin
> on. Makes this are really fast meal to prepare.
>
>

On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
> wrote:

>tintalle wrote:
>> I make a great dish that i call Greek chicken... it has wonderful
>> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
>> mmmm love it.
>>
>> I love those flavor combinations.. and i also have some olive oil and
>> balsamic vinegar my sister recently brought back from a trip to
>> Greece. What are your favorite greek or mediterranean dishes? Any
>> tried and true recipes?
>
>Kate Connally posted this recipe for me a number of years ago.
>It's a dish I had at a place in Chicago. They called it Greek
>Homestyle Chicken. It's delicious. Been too long since I've made it.
>
>nancy

Dang. It's 6:45 AM and you got me planning dinner. So I took the
chicken out of the freezer. But I'm going to add a quartered onion
and a handful of olives. I also have some feta that I need to use.
Should work out fine. Thanks for the morning inspiration.

Lou

Lou Decruss wrote:
> On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
> > wrote:

>> Kate Connally posted this recipe for me a number of years ago.
>> It's a dish I had at a place in Chicago. They called it Greek
>> Homestyle Chicken. It's delicious. Been too long since I've made
>> it.

> Dang. It's 6:45 AM and you got me planning dinner. So I took the
> chicken out of the freezer. But I'm going to add a quartered onion
> and a handful of olives. I also have some feta that I need to use.
> Should work out fine. Thanks for the morning inspiration.

You're welcome! This pub in your town is where I had this.
Exchequers (sp). I like your additions, that'll be tasty.

nancy

On Tue, 24 Feb 2009 08:01:25 -0500, "Nancy Young"
> wrote:

>Lou Decruss wrote:
>> On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
>> > wrote:
>
>>> Kate Connally posted this recipe for me a number of years ago.
>>> It's a dish I had at a place in Chicago. They called it Greek
>>> Homestyle Chicken. It's delicious. Been too long since I've made
>>> it.
>
>> Dang. It's 6:45 AM and you got me planning dinner. So I took the
>> chicken out of the freezer. But I'm going to add a quartered onion
>> and a handful of olives. I also have some feta that I need to use.
>> Should work out fine. Thanks for the morning inspiration.
>
>You're welcome! This pub in your town is where I had this.
>Exchequers (sp).

Never been there but with 6,500 restaurants I guess I can't hit them
all.

>I like your additions, that'll be tasty.

I took a left hand turn and have the chicken marinating in a Lebanese
spice rub I had but never used. It's from Baladna Spices. It should
be interesting. I'm sure about adding the cheese. We'll see how it
smells and looks before I add it.

Lou

On Tue, 24 Feb 2009 17:43:45 -0600, Lou Decruss
> wrote:

>I took a left hand turn and have the chicken marinating in a Lebanese
>spice rub I had but never used.

Lebanese? Kewl! Let us know how it turned out.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

tintalle wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. What are your favorite greek or mediterranean dishes? Any
> tried and true recipes?

I love Greek food and many of my summer meals involve meats marinated in
olive oil and lemon juice with garlic and oregano.

One of my favourite Greek desserts is Galaktaborita <sp?> a thick, sweet
custard baked in phyllo and drizzled with syrup.

Dave Smith wrote:

> I love Greek food and many of my summer meals involve meats marinated
> in olive oil and lemon juice with garlic and oregano.

I never actually thought of it as Greek, but that's how I like
chicken drumsticks on the grill. One of my favorites.

Not really surprising as garlic and lemon is one of my
favorite flavor combinations, or separately, on earth.

nancy

On Feb 24, 6:29*am, "Nancy Young" > wrote:
> Dave Smith wrote:
> > I love Greek food and many of my summer meals involve meats marinated
> > in olive oil and lemon juice with garlic and oregano.
>
> I never actually thought of it as Greek, but that's how I like
> chicken drumsticks on the grill. *One of my favorites.
> ....

I think you just picked our dinner for tonight since it's in the high
60s today and dry. If I go to the store now--I think I'll use thighs
instead of drumsticks, or leg quarters depending on price--there'll be
enough time for them to marinate a few hours. Either roasted potato
wedges (more olive oil, s&p, thyme or rosemary) or a pilaf-style rice
and whatever fresh vegetable looks good today. -aem

wrote:
> On Feb 24, 6:29 am, "Nancy Young" > wrote:
>> Dave Smith wrote:
>>> I love Greek food and many of my summer meals involve meats
>>> marinated in olive oil and lemon juice with garlic and oregano.
>>
>> I never actually thought of it as Greek, but that's how I like
>> chicken drumsticks on the grill. One of my favorites.
>> ....
>
> I think you just picked our dinner for tonight since it's in the high
> 60s today and dry. If I go to the store now--I think I'll use thighs
> instead of drumsticks, or leg quarters depending on price--there'll be
> enough time for them to marinate a few hours. Either roasted potato
> wedges (more olive oil, s&p, thyme or rosemary) or a pilaf-style rice
> and whatever fresh vegetable looks good today. -aem

I'm declaring today National Greek Chicken Day, I'm having
the greek homestyle chicken with potato wedges. Smells
great in here already.

nancy

On Tue, 24 Feb 2009 09:29:37 -0500, "Nancy Young"
> wrote:

>Dave Smith wrote:
>
>> I love Greek food and many of my summer meals involve meats marinated
>> in olive oil and lemon juice with garlic and oregano.
>
>I never actually thought of it as Greek, but that's how I like
>chicken drumsticks on the grill. One of my favorites.
>
>Not really surprising as garlic and lemon is one of my
>favorite flavor combinations, or separately, on earth.
>
Chicken is a spice and herb whore to me - but I've never swooned over
lemon, garlic and oregano... never even really considered it as an
option. Now, thyme - that's an option! It needs garlic and can live
without lemon. The combo I really like (love) is garlic, lemon and
fresh rosemary - which I absolutely require with lamb. Love it, love
it, love it!

I need to give lemon, garlic and oregano (fresh or dried?) a try. I
think I'll like it too.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West