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Greek Potatoes

Greek Potatoes 3 223x300 Greek Potatoes

Greek Potatoes
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
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Serves: 8
 

Ingredients
  • 16 new potatoes, scrubbed and cut into 1 inch cubes
  • 4 garlic cloves, minced
  • ½ cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano
  • 3 tablespoons fresh lemon juice
  • kosher salt
  • fresh ground black pepper

Instructions
  1. Preheat oven to 400°.
  2. Put potatoes into a pan large enough to hold them in a single layer.
  3. Add olive oil, water, garlic and lemon juice.
  4. Toss ingredients together and arrange in single layer.
  5. Bake for 30 minutes, turn potatoes with spatula to bring browned sides up.
  6. Bake for an additional 30 minutes or until nicely browned.

 

imggrocerylist Greek Potatoes

Creme Fraiche

Creme fraiche is a wonderful addition to many sauces.  It is similar to sour cream but tastes richer and is less tart.  It can be incorporated into sauces without fear of having it curdle as sour cream can.  The big drawback to using creme fraiche is its cost.  But it can be home made for much less.

Creme Fraiche
Author: 
Recipe type: Condiment
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Ingredients
  • 1 cup heavy cream
  • 1 tablespoon buttermilk

Instructions
  1. Mix two ingredients in glass jar (like a Mason jar).
  2. Let mixture sit on the kitchen counter overnight or as long as it takes to thicken.
  3. Refrigerate after thickened.

 

Seven Minute Frosting

Seven Minute Frosting
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Recipe type: Frosting
Prep time: 
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Ingredients
  • 1½ cups sugar
  • ⅓ cup cold water
  • 2 egg whites
  • 2 teaspoons light corn syrup
  • 1 teaspoon vanilla

Instructions
  1. Combine sugar, water, egg whites, and corn syrup in top of double boiler.
  2. Beat with a hand held electric mixer for 30 seconds.
  3. Fill bottom of double boiler with water being careful that the water does not touch the bottom of the top insert.
  4. Bring water to a boil.
  5. Place insert in pan.
  6. Cook, continuing to beat, for 7 minutes. on high. Frosting should start forming peaks.
  7. Remove from heat and add the vanilla.
  8. Beat 2 more minutes.

 

Chicken Piccata

Chicken picatta 300x224 Chicken Piccata

Chicken Piccata
Author: 
Recipe type: Chicken, Entree
Prep time: 
Cook time: 
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Serves: 2
 

This is a fast and easy recipe that is good enough for company
Ingredients
  • 4 chicken cutlets
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 1 teaspoon garlic, minced
  • ½ cup chicken broth, low-sodium
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons butter
  • Fresh lemon slices
  • Fresh parsley

Instructions
  1. Place chicken breast between two sheets of plastic wrap.
  2. Using mallet, pound chicken to ⅓ inch thickness.
  3. Season with salt and pepper and dust with flour, shaking off the excess.
  4. Heat olive oil in saute pan over medium high heat.
  5. Place cutlets in pan and brown on each side for 3-4 minutes.
  6. Transfer browned cutlets to a warm plate and pour off excess oil.
  7. Deglaze pan with wine.
  8. Add minced garlic and cook until fragrant (about 20 seconds).
  9. Add broth, lemon juice, and capers.
  10. Return cutlets to pan and cook on each side several minutes.
  11. Transfer cutlets to warmed plate.
  12. Finish sauce with butter and lemon slices.
  13. After butter has melted, pour sauce over cutlets.
  14. Garnish with chopped fresh parsley.

Notes
WW Points= 4 per serving

 

New Potatoes with Shallots and Herb Butter

Filet mignon with gorgonzol 224x300 New Potatoes with Shallots and Herb ButterNew Potatoes with Shallots and Herb Butter
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
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Serves: 6 generously
 

Ingredients
  • 18 new potatoes, all red, all gold, or a mixture.
  • 2 tablespoons butter
  • ½ cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 teaspoons fresh parsley, chopped
  • Optional: Could add fresh dill, chives, or rosemary. Be creative. Use what’s on hand.

Instructions
  1. Scrub potatoes but do not peel.
  2. Cook potatoes in boiling water until tender, 15-20 minutes.
  3. Drain potatoes.
  4. Reduce heat to low and add remaining ingredients.
  5. Cook, stirring occasionally, until shallots are translucent.
  6. Potatoes can be made ahead and reheated or kept warm over very low heat.

 

Filet Mignon with Gorgonzola Sauce

Filet mignon with gorgonzol Filet Mignon with Gorgonzola SauceFilet Mignon with Gorgonzola Sauce
Author: 
Recipe type: Beef, Entree
Prep time: 
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Serves: 2
 

Ingredients
  • 2 tablespoons olive oil
  • 4 ounces portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons whipping cream
  • ¾ cup chicken broth
  • ¼ cup gorgonzola cheese, crumbled (1 ounce)
  • 2 filet mignon steaks

Instructions
  1. Heat 1 tablespoon olive oil in large skillet over medium heat.
  2. Saute´ mushrooms until browned.
  3. Add garlic and cook a few seconds until fragrant.
  4. Add chicken broth and bring to a boil. Boil until sauce is reduced by half.
  5. Reduce heat to low.
  6. Stir in cream and gorgonzola.
  7. Season to taste with salt and pepper.
  8. Sauce can be made ahead.
  9. For the filets:
  10. Sprinkle steaks with seasoning.
  11. Cook in grill pan until browned on both sides.
  12. Cook to desired temperature.
  13. Pour warm sauce over steaks and serve.

 

Tzatziki Sauce

iStock 000025624350Small Tzatziki Sauce

Tzatziki

Tzatziki Sauce

Prep Time: 45 minutes

Ingredients

  • 1 cup Greek Yogurt
  • 1 cup sour cream
  • 4 cloves of garlic, minced
  • 1 English cucumber, peeled and finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped

Instructions

  1. Chop cucumber, add 1/2 teaspoon salt and place in a colander for 1/2 hour to drain excess liquid.
  2. Mix yogurt and sour cream.
  3. Add drained cucumbers, garlic, lemon juice and fresh dill.
  4. Mix all ingredients and garnish with a cucumber slice or sprig of dill.
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Greek Chicken

Greek Chicken cropped sml Greek Chicken

Greek Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 4
 

Ingredients
  • 4 small Chicken breasts, skinless & boneless
  • ½ teaspoon Kosher salt
  • 1 tablespoon Olive oil
  • 3 tablespoons Fresh oregano
  • ¼ teaspoon Crushed red pepper
  • 6 Garlic cloves
  • ½ cup Chicken Broth
  • 2 tablespoons Lemon juice

Instructions
  1. Combine garlic cloves, red pepper, fresh oregano, and ¼ teaspoon salt in a food processor.
  2. Process until ground. Set aside while browning chicken breasts.
  3. Heat oil in a large skillet over medium high heat. Add chicken breasts to pan and brown about 4 minutes on each side. Remove chicken breasts from pan and keep warm.
  4. Add garlic oregano mixture to pan and cook until fragrant, about 1 minute. Add lemon juice and chicken broth, scraping up browned bits in bottom of pan. Reduce heat to low and return chicken breasts to pan. Cook until chicken juices run clear and liquid is reduced to glaze (about 2 tablespoons).

Serve with tzatziki sauce.

Baked Blueberry Pecan French Toast

PartGone 450x337 300x224 Baked Blueberry Pecan French Toast
Baked Blueberry Pecan French Toast
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 

Serves: 6 generously
 

This is a wonderful recipe to serve weekend visitors. Most of the preparation can be done ahead of time leaving the cook free to visit with guests.
Ingredients
  • 24 inch baguette
  • 6 large eggs
  • 3 cups whole milk
  • ½ teaspoon nutmeg, freshly grated is best
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ stick butter (1/4 cup)
  • ¼ teaspoon salt
  • 2 cups blueberries

Instructions
  1. Butter a 9 X 13 inch baking dish.
  2. Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
  3. n a large bowl whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.
  5. Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
  6. Increase oven temp to 400.
  7. Sprinkle pecans and blueberries evenly over bread mixture.
  8. Cut ½ stick butter into pieces and in a small sauce pan heat with remaining ¼ cup brown sugar, stirring, until butter is melted.
  9. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

Serves: 6
Prep time: 8 hours
Cook time: 30 minutes
Total time: 8 hours, 30 minutes
Directions
Step 1
Butter a 9 X 13 inch baking dish. Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
Step 2
In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.
Step 3
Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
Step 4
Increase oven temp to 400. Sprinkle pecans and blueberries evenly over bread misture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

Chocolate Sugar Cookies

Chocolate Sugar Cookies
Prep time: 
Cook time: 
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This is a great cookie on its own but makes an absolutely delicious ice cream sandwich.
Ingredients
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
  • 1½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup unsweetened cocoa

Instructions
  1. Preheat oven to 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in bowl of mixer. Gradually add flour mixture, and mix until smooth. Wrap dough in plastic and chill for one hour.
  2. Roll out cookie dough to ¼ inch thickness on pastry board. Cut into desired shapes. Bake 10 minutes or until the edges are firm and the centers are slightly soft and puffed.
  3. Transfer to a wire rack to cool.
  4. Freeze cookies and fill with favorite ice cream just before serving.