Opa!!!!! That’s right folks we’ve gone Greek at Around Town With Mommy. Just imagine sitting on the patio of a beautiful hotel while watching the sunset over the Mediterranean or enjoying a nice family dinner with a possible smashing of plates at the end or maybe imaging what it would have been like if the Greek gods still had a presence.... Oh The endless possibilities.
Well,
this past week I had the opportunity to do a yummy mommy greek dinner courtesy from The
Pampered Baby. I’m usually picky when it comes to Greek food, as I find
it hard to find a recipe or even a restaurant that stays true to the taste of
Greece. Well let’s just say I wasn’t disappointed with the selection of recipes
as well as a good modern twist on some of the dishes, such as greek salad made
with Quinoa and homemade pita chips with Tzatziki.
Enjoy it as a great meal for during the week or have it as a dinner meal with
friends or family. Oh yeah don’t forget the Orzo, it will complete the meal.
Also youll find a bio about The Pampered Baby
Recipes
Courtesy from The Pampered Baby
Quinoa Greek Salad
Pita Chips & Tzatziki (also served with main course)
Slow Cooker Lemon Herb Chicken with Greek Style Rice & Potatoes
Quinoa Greek Salad
1 cup quinoa, uncooked
1 avocado
1/2 cucumber
1/2 red onion
1 large tomato, or a handful of cherry tomatoes
1 small can of sliced olives (optional)
1/2 cup feta cheese
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp apple cider vinegar
Directions:
Cook quinoa; Bring 2 cups water & quinoa to a boil. Stir, cover &reduce heat to low. Simmer for 15 minutes (or until soft & water is absorbed).
When cooked, remove from heat & set aside to cool.
Dice all veggies & feta into large chunks- approx 1/4" - 1/2" pieces.
In a container with a lid, mix the olive oil & vinegars; shake well.
Combine all ingredients in a large bowl until well blended.
Keep in fridge until ready to serve.
Pita Chips & Tzatziki
2 large pitas
8 oz Greek yogurt
1/2 cucumber
2- 3 cloves garlic (based on prefernce- I say the stinkier your breath, the yummier the dip!)
1 tbsp lemon juice (fresh if you have it)
1 tbsp fresh dill or 1 1/2 tsp dried dill
Directions:
Preheat oven to 350; bake pitas for approx. 10 minutes, or until crunchy.
When cooled, break into pieces similar in size to tortilla chips.
Finely dice cucumber.
Crush garlic.
Combine all ingredients & stir well.
Keep in fridge until ready to serve.
Slow Cooker Lemon Herb Chicken
10 chicken breasts or thighs (or both)
1 tbsp olive oil
2 tsp oregano
1/2 tsp pepper
6 tbsp lemon juice
1 cup water
chicken or veggie bullion cube (or 1 cup stock)
6 cloves garlic, minced
Directions:
Mix all of the seasonings, etc in slow cooker until well blended.
Add chicken- mix well, so that all pieces have been coated.
Cook on low for 6- 8 hours or high for 4.
Greek Style Rice
3- 4 tbsp butter
1 small white onion, chopped
2 tbsp garlic, minced
2 cups rice (uncooked)
3 1/2 cups water with 2 bullion cubes (or 3 1/2 cups chicken broth)
1/2 cup lemon juice
2 tbsp fresh dill, chopped
2 tsp ground pepper
Directions:
In a large skillet/ frying pan melt butter; saute garlic & onion for approx. 3 minutes.
(or until onion is soft)
Add everything else & stir well.
Bring to a boil; reduce heat & simmer covered for 20 minutes.
Give a final stir- ready to serve!
Greek Style Potatoes
4 large potatoes, peeled & sliced (approx. 6 slices lengthwise per potato)
1/3 cup olive oil
1 1/2 cup water with veggie or chicken bullion cube (or 1 1/2 cups chicken broth)
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp thyme
1 tsp rosemary
Directions:
Preheat oven to 350
In large baking pan (9"* 3" at least) mix everything together (except potatoes).
When everything mixed well, toss in potatoes; make sure they are well coated.
Cover pan with foil.
Bake for 1 1/2- 2 hours, turning once or twice.
Poke with a fork to check if cooked.
Serve & enjoy!!!
Pita Chips & Tzatziki (also served with main course)
Slow Cooker Lemon Herb Chicken with Greek Style Rice & Potatoes
Quinoa Greek Salad
1 cup quinoa, uncooked
1 avocado
1/2 cucumber
1/2 red onion
1 large tomato, or a handful of cherry tomatoes
1 small can of sliced olives (optional)
1/2 cup feta cheese
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp apple cider vinegar
Directions:
Cook quinoa; Bring 2 cups water & quinoa to a boil. Stir, cover &reduce heat to low. Simmer for 15 minutes (or until soft & water is absorbed).
When cooked, remove from heat & set aside to cool.
Dice all veggies & feta into large chunks- approx 1/4" - 1/2" pieces.
In a container with a lid, mix the olive oil & vinegars; shake well.
Combine all ingredients in a large bowl until well blended.
Keep in fridge until ready to serve.
Pita Chips & Tzatziki
2 large pitas
8 oz Greek yogurt
1/2 cucumber
2- 3 cloves garlic (based on prefernce- I say the stinkier your breath, the yummier the dip!)
1 tbsp lemon juice (fresh if you have it)
1 tbsp fresh dill or 1 1/2 tsp dried dill
Directions:
Preheat oven to 350; bake pitas for approx. 10 minutes, or until crunchy.
When cooled, break into pieces similar in size to tortilla chips.
Finely dice cucumber.
Crush garlic.
Combine all ingredients & stir well.
Keep in fridge until ready to serve.
Slow Cooker Lemon Herb Chicken
10 chicken breasts or thighs (or both)
1 tbsp olive oil
2 tsp oregano
1/2 tsp pepper
6 tbsp lemon juice
1 cup water
chicken or veggie bullion cube (or 1 cup stock)
6 cloves garlic, minced
Directions:
Mix all of the seasonings, etc in slow cooker until well blended.
Add chicken- mix well, so that all pieces have been coated.
Cook on low for 6- 8 hours or high for 4.
Greek Style Rice
3- 4 tbsp butter
1 small white onion, chopped
2 tbsp garlic, minced
2 cups rice (uncooked)
3 1/2 cups water with 2 bullion cubes (or 3 1/2 cups chicken broth)
1/2 cup lemon juice
2 tbsp fresh dill, chopped
2 tsp ground pepper
Directions:
In a large skillet/ frying pan melt butter; saute garlic & onion for approx. 3 minutes.
(or until onion is soft)
Add everything else & stir well.
Bring to a boil; reduce heat & simmer covered for 20 minutes.
Give a final stir- ready to serve!
Greek Style Potatoes
4 large potatoes, peeled & sliced (approx. 6 slices lengthwise per potato)
1/3 cup olive oil
1 1/2 cup water with veggie or chicken bullion cube (or 1 1/2 cups chicken broth)
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp thyme
1 tsp rosemary
Directions:
Preheat oven to 350
In large baking pan (9"* 3" at least) mix everything together (except potatoes).
When everything mixed well, toss in potatoes; make sure they are well coated.
Cover pan with foil.
Bake for 1 1/2- 2 hours, turning once or twice.
Poke with a fork to check if cooked.
Serve & enjoy!!!
The
Pampered Baby Bio:
Hi there,
I'm Katherine, proud Wife, Mom, & DIYer. I love
anything that sparkles, has heels, or that can be covered in chocolate. You can
find me writing away at The Pampered Baby, where I cover a variety of topics
for Moms & families. Since having my baby girl in June, I have made it my
goal to try and build a support network for ladies- especially self employed
Moms- so that we can help each other succeed and spend more time where it
matters: with the people we love. Each week I offer a mix of posts, including
Yummy Mummy Recipes, Mommy Dates, Amazing Mom Features, & articles on
anything and everything that we come across as women and Moms. I hope you'll
check it out and let me know what you think- because we all need a little
pampering, even if only 5 minutes at a time!
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