~I got this recipe from a blog that my sister introduced me to. Considering that my in-laws LOOOVE greek food, I had to post this for them!
1 lb. lean ground lamb (if this is hard to find, ask a butcher to grind 1 lb. of lamb leg or loin)
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki
4 whole wheat pitas or 6″ rounds of flatbread
Fresh tomato and thin onion slices
Gently combine lamb,garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately.
Tzatziki
1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)
1 clove garlic, minced
1-2 tsp. lemon juice
3 green onions, firm ends finely chopped
1 tsp. dry dill weed
Kosher salt and freshly ground black pepper, to taste
1/2 medium cucumber, peeled, seeded, and thinly sliced
Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.
Crispy Parmesan Chicken w/ Lemon Caper Sauce
2 boneless, skinless chicken breasts
1 cup panko bread crumbs
2 tbsp grated Parmesan cheese
1/2 tbsp dried italian seasoning
2 egg whites
Salt and pepper
1/2 tbsp olive or canola oil
1 1/2 tbsp butter
2 tbsp capers
1/2 tbsp dijon mustard
juice of one lemon
2 tbsp fresh parsley, roughly chopped
-Cover the chicken with parchment paper or plastic wrap, and use a meat mallet or a heavy-bottomed pan to pound it until it's 1/4" thick.
-Combine the crumbs, Parmesan, and Italian seasoning in a wide bowl. In a second bowl, beat the egg whites slightly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites and then into the crumb mixture, pressing to make sure it's evenly coated.
-Heat the oil on medium in a large stainless-steel saute pan or cast-iron skillet. Add the breasts and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Then transfer them to a platter to rest.
-While the pan is still hot, add the butter. When it's lightly browned--which should take no longer than 1 minute--stir in the capers, mustard, and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add the parsley. This is your sauce.
-Serve the chicken breasts with the sauce drizzled on top.
Beef Empanadas
~I got this recipe from a friend of mine, Ruchell. It is sooo good! Reminds me of elementary days...but these taste way better than the ones they served in the cafeteria in elementary!
1 or 2 lb Ground Beef (depending on how much u wana make)
3 cloves of garlic
1 Large Onion, chopped
2 Tbsp of Soy Sauce
1 cup potatoes, diced
1 cup peas, frozen or canned
1 cup red bell pepper, diced
1/2 cup raisins (optional)
can tomato sauce
Sliced boiled eggs (optional)
Salt/pepper how ever much u wanna season it
Brown ground beef put aside on skillet
Saute garlic & onions for a few min
Add potatoes n brown a lil bit cook 2 min.
Add bell pepper cook another 2 min
Add small tomato sauce & soy sauce & simmer
Add green peas & raisins...season salt/pepper & simmer for a another 5 or till potatoes r a lil soft.
Boil eggs and slice set aside
For the dough:
3 cups all-purpose flour
½ cup water
4 tablespoons sugar
1/3 cup oil
Mix and knead all ingredients until dough is soft. Sprinkle flour on a board, roll out 1/8 inch thick. Cut into 4 or 5 inch diameter circles. You can use a wide-mouthed jar or cup to cut circles.
Put a spoonful of meat filling in the center of each circle & a slice of boiled egg. fold to half moon shape, wet edges with egg whites, press to seal sides wit a fork
You can either fry or bake the pies. For frying, deep fry until golden brown. For baking, put in oven for 15 to 20 minutes 425 F until golden brown.
Dad's meatloaf
2 lbs. ground beef (85/15)
2 celery sticks (each celery cut into quarters vertically, then chopped)
1/2 green bell pepper (chopped)
1 small yellow onion (chopped)
3/4 c. cooked white rice
3 eggs
1 tbs. sugar
1/2 tbs. chicken powder
1/4 tsp. salt
Combine all ingredients together. Bake in an 8x8 baking dish. (you can put all the meat mixture into the baking dish and level it, or, as my dad would do, he would roll them into 9 individual balls and put them in the baking dish). Like most meatloaf, people put ketchup on top before they bake it (optional). My dad would go without the ketchup and just top it off with his favorite gravy recipe!
Bake 350 degrees for 1 hour (covered), 30 minutes uncovered.
Garlic Tri-tip Steak
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- 1 lb tri tip steak
- 4 cloves garlic minced
- 2 tbsp EVOO
- ¼ cup cilantro, roughly chopped
- juice of 1 lime
- salt and peper to taste
- Combine garlic, EVOO, cilantro and lime juice and pour on top of the skirt steak and make sure it is completely coated.
- Season with salt and pepper.
- Marinate for 8 – 12 hours.
- Preheat convection oven to 350F.
- Place skirt steaks on a baking pan and cook for 10-15 minutes.
- Once cooked, slice thinly and serve with pico de gallo.
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