Oregano Rubbed Chicken Legs

Next to salt and pepper dried Greek oregano is the most used spice in my pantry. Oregano complements most meats and can be a central spice in ones arsenal. Spice rubs are an easy way to flavor typically boring and bland chicken. Blending spices is a great way to reflect your personality in food and there is no better canvas then chicken. This dish is common on my dinner table. After playing around with different spices and proportions you can't go wrong with the earthy flavors and heat offered by the oregano and cayenne.

Oregano Rubbed Chicken
Serves 2

2 chicken leg quarters
2 tablespoons dried Greek oregano
1/2 tablespoon dried thyme
1 tablespoon granulated garlic
1/2 tablespoon fresh ground pepper
1/2 tablespoon kosher salt
1 teaspoon hot Hungarian paprika
1 teaspoon cayenne pepper
2 lemon slices

In a small bowl combine the spices. Liberally rub the chicken with the spice mixture. Set aside at room temperature for 15-20 minutes. Meanwhile heat the grill to about 450 degrees. Apply a small amount of olive or canola oil to the grill grates. Place the chicken skin side down on the hot, oiled grates. Grill for 10-15 minutes, then flip. Cook for an additional 5-10 minutes or until chicken is fully cooked Rest for 5 minutes then serve with grilled lemons.

Honey Lime Grilled Chicken and Jasmine Rice

Summer has finally arrived to the Detroit area and the last thing that sounds remotley interesting is preparing a complicated meal. Even the most seasoned cooks find making anything complicated a chore. Simple weeknight meals are life savers as I would rather be outside enjoying the season than slaving away in the kitchen. This simple marinade with ingredients available in most pantries is a wonderful choice for a simple weeknight meal. Thrown together the night before, then grilled, the chicken stays moist and most of all the grill does the work. Served with a flavorful jasmine rice, scented with lime zest, this dish is light and easy. Enjoy!

Honey Lime Grilled Chicken

Serves 2

Requires 12-24 hour marinating time

1 8 oz. boneless skinless chicken breasts

2 tablespoons reduced sodium soy sauce

1 tablespoon honey

the juice of one lime

1 tablespoon orange juice

1 teaspoon table salt

2 teaspoons black pepper

1/2 tablespoon fresh ginger, minced

1 clove garlic, minced

pinch of sesame seeds

12-24 hours prior to cooking, mix all ingredients but the chicken. Pour marinade in a large plastic freezer or storage bag and add the chicken breast. Place bag in bowl and refrigerate. 1 hour prior to cooking remove chicken from marinade set aside. Heat grill and cook chicken from about 5-8 minutes on each side. Let the chicken rest for 5 minutes then slice and serve on top rice.

Lime Scented Jasmine Rice

Serves 2

1 cup jasmine rice

1 1/2 cups water

1 tablespoon butter

pinch of table salt

zest of one lime

Bring rice, water and butter to a boil. Add salt and reduce to a simmer and place top on pot. Cook for 20 minutes. Meanwhile zest lime. Fluff rice with fork and mix in the lime zest. Serve warm.

BB: Asian Chicken Salad

Asian Chicken Salad is a nice spin on the more traditional mayo-based chicken salad. I really wanted to love this dish, but I found it was a bit heavy on peanut butter. The inclusion of fresh red pepper and roasted asparagus (as opposed to blanched asparagus) somewhat saved this dish, because it provided a much needed crunch. I halved this recipe and it still made a good amount. I will try this again with maybe just a small amount of peanut butter to keep the dressing together as well as black sesame seeds for some color contrast. Many thanks to McKenzie of Kenzie’s Kitchen for the selection. Please be sure to visit her blog for the recipe which is can be found, Barefoot Contessa Parties on page 98.

I have been a member of Barefoot Bloggers for a few months now and I have so much cooking through some wonderful recipes many of which I normally wouldn't try!

Goat Cheese Stuffed Chicken Breast

I have said this before, and I will say it again, boneless skinless chicken breast is my NEMESIS. Besides marinating and grilling, I tend to stay away from this item, because it usually becomes overcooked and flavorless. I had goat cheese remaining from my previous dish, and figured goat cheese packs a punch, and may help moisten the chicken. I truly enjoy this dish and there are limitless combinations of ingredients that may be added to make this dish the life of the party.

Goat Cheese Stuffed Chicken Breast

Serves 2

2 boneless skinless chicken breasts
1 wedge goat cheese
1 tablespoon shallots
1 tablespoon lemon zest
1 teaspoon fresh thyme
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1 tablespoon olive oil

Create a length wise cut in to chicken breast. Season chicken with salt and pepper. Combine goat cheese, shallots, thyme, lemon zest, salt and pepper. Heat olive oil in sauté pan. Place goat cheese mixture into the chicken. Place chicken in hot pan and cook over medium heat for at least 5 minutes on each side until fully cooked. For larger pieces, finish cooking in 350 degrees oven.

Oregano Roasted Chicken and Lemon Potatoes

This is one of my favorite dishes, it's simple and flavorful and is reminds me of home. Growing up my mom made this often and every Greek household has their own version. The only deviation from my mom's approach is the addition of Herbs de Provence. The key to this a really good Greek oregano. While others covet souvenirs from the Acropolis or such, I always bring back oregano which I store in a pillow case. I have no idea why I store in a pillow case I just do.

Roasted Chicken and Lemon Potatoes

Serves 4

1 fresh roasting chicken 5-6 lbs.

Juice of 2 lemons

1/2 cup olive oil

2-3 tablespoons Greek oregano

1 tablespoon Herbs de Provence

1 tablespoon kosher salt

1 tablespoon black pepper

1 lb. russet or yukon gold potatoes

1 cup hot water or chicken stock

Pre-heat oven to 375. Wash and dry chicken. Combine lemon juice, olive oil, oregano and herbs de provence. Salt and pepper chicken place in large roasting, pour 3/4 of the lemon/oil mixture over chicken and place in oven uncovered for 1 hour. While chicken is roasting peel and quarter potatoes place in bowl with cold water. Drain and add the remaining lemon/olive oil mixutre, set aside. Remove chicken from the oven and add either the water or chicken stock, add potatoes and roast for an additional hour or until juices run clear. Let sit for at least 15 minutes prior to serving.

BB: Chicken Piccata

This dish was selected by Lindsey of Noodle Nights and Muffin Mornings and what a selection it was. This is everything that is good about cooking at home, fast, easy, elegant and flavorful. I cook with lemon and chicken often and found this recipe heavy on the lemon, I added a bit of honey to the sauce to offset the tart lemon flavor. Such a fix has worked in the past and worked this time. Please check out Noodle Nights and Muffin Mornings for the recipe.

Chicken Feta Pockets

Weeknight meals are tough for me. I along with most of the free world leave the house in the early morning only to return in the late evening. Most of the time I have no energy for a assembling a big meal. Most of our weeknight meals are simple and fresh as I am not a big fan of processed foods, planning ahead helps keep our daily meals simple and fresh. I know many prescribe to the 30Mminute Meal but that's not really my thing. This dish was borne out of necessity to clean out my fridge. I enjoyed all these ingredients on their own well all except the raw chicken so the combination created a great meal that came together pretty quick. Now this could be served with whole chicken breast either in a pocket or served open-faced. Enjoy!

2 Servings

Ingredients

2 large boneless skinless chicken breasts, rinsed and lightly seasoned with salt and pepper

2 pita bread

1/4 cup pitted, chopped Kalamata olives or any black olive

1/4 cup feta cut in 1/2 inch pieces
1/2 pint of cherry tomatoes

1 tablespoon olive oil

Pam spray

1 tsp. sugar

Salt and Pepper

Heat grated cast iron grill or large skillet on medium heat until smoking spray a bit of Pam. Add season chicken and grill for about 8 minutes per side or until internal temp. is 180 degrees. While chicken is cooking heat olive oil in small sautee pan and add cherry tomatoes along with a little salt and pepper and sugar. Cook until tomatoes are golden and break down a bit. Combine feta, olives and tomatoes. Slice chicken and stuff in to cut pita break, top or bottom with feta, olive, tomato mixture.

Lemon Chicken Souvlaki

Boneless skinless chicken breast is my nemesis. I know it is relatively healthy and easy to work up and can be used in a ton of things but it's pros in convenience often does not out way the fact that it has little to no flavor. Summer time grilling is perfect for ensuring chicken breast stays moist since there are no signs of Summer in Detroit, marinating the hell of chicken cubes will have to do. To be honest I don't recall consuming a chicken souvlaki in Greece. This recipe hold true to basic Greek principals but like many "ethnic" food in the US this is more a Greek-American invention.


The title of this recipe is lemon chicken souvlaki which means the star of the show is lemon and lot so it. Marinating for 24 hours in such a large quantity of acid seems a bit odd but the lemon breaks down the chicken flesh and really shines. Enjoy

2-3 servings
Ingredients
1 lb or 2 large boneless chicken breasts, washed, dried and cut into 1 in. pieces
1/2 cup of olive oil
1/2 cup lemon juice
1/4 cup white wine
2 teaspoons salt
2 teaspoons pepper
2 teaspoons greek oregano
2 cloves garlic crushed
skewers and veggies for garnish





Directions
In a large bowl with fitted top, combine oil, lemon, wine and mix well. Add salt, pepper, oregano, garlic and chicken cubes. Marinate for at least 3 hours or even better overnight in the fridge. Remove marinade from the fridge at least a half hour prior to expected cooking time. Cut veggies of choice and skewer chicken and veggies. Place to the side. Heat a cast iron grill or outdoor grill until very hot and smoking. Place skewers and sear on each side, lower heat and cook through 10-15 minutes.

The Key to Amazing Soup

The Midwestern US has experienced an insane amount of snow this winter and it is only mid-January, lets not even talk about the below freezing, frigid temperature. I know I willingly live in a part of the US that experiences rough winters but this is truly ridiculous. No one is prepared for below zero surface temperature. With such ridiculous weather, most people tend to hibernate and I have done just that and there is nothing better than a bowl of homemade soup on a wretched snow filled day. Believe me in a pinch I use store-bought Chicken Stock and in no way will judge but if one has the time then there really is nothing better than a rich stock that has simmered all day. It truly is the key to amazing soup. Now there is no reason to cut or even peel half of these ingredients but I do recommend to wash thoroughly, considering grit accumulates in veggies and herbs. Another good side product of this stock is utilizing veggies or herbs that have seen better days. I have become more conscious of using everything I buy, so if I see my herbs are ready to wilt or the carrots are drying up , I may just throw on a pot and by all means feel free to add whatever veggies and herbs you have, note you may to skip on the spuds considering their starch content.

Ingredients:

Large stock pot

1 4-5 lb whole chicken, preferably free-range or organic (it just so happened this was on sale otherwise I usually use less expensive cuts such as legs or split breasts, the key are good bones)

2 large onions cut in half with peel on

3-4 unpeeled carrots cut in half

3-4 stalks of celery cut in half

1 bunch of garlic cut length-wise

3-5 springs of parsley

3-5 springs of dill

3-5 springs of thyme

3-5 springs of rosemary

1 tablespoon kosher salt

1 tablespoon whole black peppercorns

Directions

1.) Thoroughly rinse chicken and place in large stock pot that will hold at least 10 quarts of water

2.) Place all remaining ingredients and cover with very cold water until all ingredients are covered by water by at least an inch.

3.) Place on medium heat and bring to a slow boil, skimming as needed. Then reduce heat to and simmer for 2 and a half hours.

4.) Strain mixture and bring to room temperature. Use in soup or refrigerate for up to 3 days or package and place in the freezer.

Chicken Cutlet, Warm Lemon Potato Salad and Araka (Greek Peas)

A quick weeknight meal, had a ton of dill and parsley and this was a good way to use up extra herbs.

Chicken Cutlet

2 6 oz. boneless skinless chicken breasts washed and filleted in half.

2 tbls. olive oil

1 small bun of white bread pulsed in food processor

1 tbls. chopped parsley

1 teaspoon lemon zest

salt and pepper

1.) Pulse bread in food processor, add parsley and lemon zest

2.) Heat olive oil in pan

3.) Lightly coat chicken with bread mixture and add to hot pan

4.) Cook on medium heat for 5 minutes on each side

5.) Transfer to platter and let rest prior to serving.

Warm Lemon Potato Salad

5-6 medium sized russet or yukon gold potatoes

3 tbls. parsley

3 tbls. dill

1/4 cup of minced shallots (sauteed in oil is best)

Freshly ground pepper and salt

Juice of 1 small lemon

1 tbls. olive oil

Boil peeled potatoes until tender in salted water.

Cut cooked potatoes in 4th's.

Add herbs, lemon juice, olive oil and season with salt and pepper.

While warm, add herbs, lemon juice.

Araka (Greek Style-Peas)

Easy, healthy and fast

1 8oz. bag of frozen peas

1/2 grated onion

2 tbls. tomato paste

1 tbls. olive oil

1/4 cup of water

1/2 tbls. fresh dill

salt and pepper

Heat olive oil in saucepan add onion and cook for 1 minute until onion softens

Mix in tomato paste and cook for 2-3 minutes until paste starts to soften.

Add water and mix well

Add peas, dill salt and pepper and cook for 5 minutes until peas are cooked to taste.

Artichoke Lemony Chicken

A super easy recipe that can be adjusted to suit ones taste. Kali Orexi!

Ingredients:

1 boneless chicken breasts halved

1 8 oz box of frozen artichoke hearts

1 cup chicken broth

1 large shallot minced

1 half pint of cherry tomatoes

1/4 of dry white wine

4 Tablespoons olive oil divided

1 tablespoons flour

1 tsp kosher salt

1 tsp fresh cracked black pepper

Directions:

-Thaw artichoke hearts

-Wrap washed chicken in heavy plastic wrap and flatten with heavy skilled to 1/4 inch

-Heat 2 tablespoons olive oil in large skillet

-Season chicken with salt and pepper and cook over medium heat for 5 minutes on each side.

-In separate saute pan heat 2 tablespoons olive oil and saute tomatoes

-Remove chicken and deglaze with white wine, add chicken stock and flour and bring to a boil

-Add salt, pepper, artichokes cook until thickened, add chicken and tomatoes.

-Serve on platter with Italian parsley.

Sugar Lime Chicken with Wild Rice

I tend to stay away from any recipe that has the word light in it, none the less I really like this sauce, it was tangy and sweet and is perfect for summer. I am "trying" too be a bit healthier so I made a wild recipe and broccoli springs.

Ingredients:
4 boneless, skinless chicken breast halves

1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil

3/4 cup fat-free, less-sodium chicken broth
1 TBSP brown sugar
3 TBSP lime juice, divided (I used 1 lime, and it was 3 TBSP exactly)
2 tsp Dijon mustard
2 TBSP water
1 tsp cornstarch
1 TBSP butter

Directions:
Steam vegetables while chicken is cooking.
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pount to 1/4 inch thickness using a meat mallet or small heavy sillet. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
3. Add chicken broth, brown sugar, 2 TBSP lime juice; and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 TBSP lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.