| 61 | Lemon Chicken Orzo Soup | 20 m | 1 h | 8 ounces orzo pasta, 1 teaspoon olive oil, 3 carrots, chopped, or more to taste, 3 ribs celery, chopped, 1 onion, chopped, 2 cloves garlic, minced, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt and ground black pepper to taste, 1 bay leaf, 3 (32 ounce) cartons fat-free, low-sodium chicken broth, 1/2 cup fresh lemon juice, 1 lemon, zested, 8 ounces cooked chicken breast, chopped, 1 (8 ounce) package baby spinach leaves, 1 lemon, sliced for garnish (optional), 1/4 cup grated Parmesan cheese (optional) | * Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes drain and rinse with cold water until cooled completely. * Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf continue cooking another 30 seconds before pouring chicken broth into the pot. * Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes. * Stir orzo, lemon juice, and lemon zest into the broth add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls garnish with lemon slices and Parmesan cheese. |  |
| 62 | Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta | 35 m | 17 m | Dijon Vinaigrette, 1/4 cup rice wine vinegar, 2 tablespoons Dijon mustard, 1 large clove garlic, minced, Big pinch of salt, Black pepper, to taste, 2/3 cup extra-virgin olive oil, Pasta Salad, 2 medium zucchini, thinly sliced lengthwise, 1 medium yellow pepper, halved lengthwise, seeded, 2 tablespoons olive oil, Ground black pepper and salt, to taste, 1 gallon water, 2 tablespoons salt, 1 pound medium pasta shells, 1 pound cooked shrimp, halved lengthwise, 8 ounces cherry tomatoes, halved, 3/4 cup coarsely chopped, pitted Kalamata olives, 1 cup crumbled feta cheese, 1/2 small red onion, cut into small dice, 2 teaspoons dried oregano | * To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic. * Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces. * Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. * Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing toss to coat. |  |
| 63 | Tzatziki Sauce (Yogurt and Cucumber Dip) | 25 m | | 1 (16 ounce) container low-fat plain yogurt, 1 cucumber, peeled, seeded, and grated, 1 clove garlic, minced, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 tablespoon fresh lemon juice, salt and pepper to taste | * Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight. * Lay grated cucumber on a plate lined with paper towel allow to drain 1 to 2 hours. * Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving. |  |
| 64 | Party-Size Greek Couscous Salad | 30 m | 15 m | 3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer), 1 pint cherry tomatoes, cut in half, 1 (5 ounce) jar pitted kalamata olives, halved, 1 cup mixed bell peppers (green, red, yellow, orange), diced, 1 cucumber, sliced and then halved, 1/2 cup parsley, finely chopped, 1 (8 ounce) package crumbled feta cheese, 1/2 cup Greek vinaigrette salad dressing | * Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous. * When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness. |  |
| 65 | Easy Greek Yogurt Cucumber Sauce | 25 m | | 1 cup plain yogurt, 1 cup sour cream, 1 teaspoon white vinegar, 1/2 teaspoon lemon juice, 1 small cucumber - peeled, seeded, and finely chopped, 1 green onion, 1 garlic clove, minced, 1/4 cup crumbled feta cheese, 1/2 teaspoon oregano, 1/4 teaspoon lemon zest, salt and pepper to taste | * Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl cover and chill 8 hours or overnight before serving. |  |
| 66 | Garlic Feta Dip | 5 m | | 1 cup crumbled feta cheese, 1/2 cup sour cream, 1/2 cup plain yogurt, 2 cloves garlic, peeled, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper | * Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper. |  |
| 67 | Greek Green Beans | 20 m | 55 m | 3/4 cup olive oil, 2 cups chopped onions, 1 clove garlic, minced, 2 pounds fresh green beans, rinsed and trimmed, 3 large tomatoes, diced, 2 teaspoons sugar, salt to taste | * Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender. * Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft. |  |
| 68 | Kalamata Pork Tenderloin with Rosemary | 20 m | 15 m | 1 pound pork tenderloin medallions, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary, 1 clove garlic, minced, 1/2 cup dry red wine, 1/2 cup chicken stock, 1/8 cup sliced kalamata olives, 1 tablespoon minced lemon zest | * Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat. * Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate. * Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve. |  |
| 69 | Greek Salad III | 20 m | | 3 roma (plum) tomatoes, chopped, 1 green bell pepper, sliced, 1 small English cucumber, chopped, 1 small onion, chopped, 1/4 cup sliced black olives (optional), 2 ounces tomato basil feta cheese, crumbled, 1/4 cup olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, 1 clove garlic, minced, 1/2 teaspoon dried oregano, salt and pepper to taste | * In a salad bowl, combine the tomatoes, bell pepper, cucumber, onion and olives. * Whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Let sit for 1 hour, occasionally stirring to blend flavors. * Pour dressing over salad, add feta cheese and toss before serving. |  |
| 70 | Quick Greek Pasta Salad with Steak | 15 m | 20 m | 8 ounces whole wheat penne pasta, 2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 (1 pound) beef rib eye steak, 1 tablespoon butter, 1 teaspoon minced garlic, 1/4 cup chopped shallots, 1 tablespoon soy sauce, 1/2 cup sun-dried tomato pesto, 1/2 cup sliced black olives, 1 cup chopped fresh spinach, 1 teaspoon basil, 1 tablespoon chopped parsley, 1/2 cup crumbled feta cheese, 3 tablespoons sunflower kernels | * Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm. * Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate. * Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve. |  |
| 71 | Yia Yia's Tzatziki Sauce | 10 m | | 2 English cucumbers, 2 (16 ounce) containers sour cream, 1 (16 ounce) container Greek yogurt, 2 tablespoons minced garlic, 1 tablespoon extra virgin olive oil | * Peel cucumbers and grate into a colander. Squeeze out excess water. * Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving. |  |
| 72 | Greek Potato Stew | 25 m | 30 m | 2 1/2 pounds potatoes, peeled and cubed, 1/3 cup olive oil, 2 cloves garlic, minced, 3/4 cup whole, pitted kalamata olives, 1 1/3 cups chopped tomatoes, 1 teaspoon dried oregano, salt and pepper to taste | * In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano. * Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. |  |
| 73 | Greek Pasta Salad III | 10 m | 10 m | 8 ounces rotini pasta, 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons dried basil leaves, 1 1/2 teaspoons dried oregano, 3 cups sliced mushrooms, 15 halved cherry tomatoes, 3/4 cup crumbled feta cheese, 1/2 cup chopped green onions, 1 (4 ounce) can chopped black olives | * Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente drain. * Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold. |  |
| 74 | Greek Honey Cake | 30 m | 40 m | 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1 teaspoon orange zest, 3/4 cup butter, 3/4 cup white sugar, 3 eggs, 1/4 cup milk, 1 cup chopped walnuts, 1 cup white sugar, 1 cup honey, 3/4 cup water, 1 teaspoon lemon juice | * Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. * In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts. * Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake. * For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes. |  |
| 75 | Tzatziki | 20 m | | 32 ounces plain yogurt, 1 large English cucumber, peeled and shredded, 5 cloves garlic, minced, 3 tablespoons distilled white vinegar, 1/4 cup extra virgin olive oil, salt to taste | * Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night. * Drain as much excess liquid from the cucumber and garlic as possible. * In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed. |  |
| 76 | My Own Famous Stuffed Grape Leaves | 40 m | 1 h | 2 cups uncooked long-grain white rice, 1 large onion, chopped, 1/2 cup chopped fresh dill, 1/2 cup chopped fresh mint leaves, 2 quarts chicken broth, 3/4 cup fresh lemon juice, divided, 60 grape leaves, drained and rinsed, hot water as needed, 1 cup olive oil | * In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. * Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. * Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve. |  |
| 77 | Greek Avgolemono Chicken Soup | 15 m | 1 h | 1 (3 pound) whole chicken, 1/2 cup uncooked white rice, salt and freshly ground black pepper to taste, 3 egg, beaten, 2 lemons, juiced | * Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. * When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender. * Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point. * You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side. |  |
| 78 | Charlotte's Tortellini Salad | 20 m | 15 m | 16 ounces cheese-filled tortellini, 1 green bell pepper, thinly sliced, 1 red bell pepper, julienned, 1 small red onion, julienned, 1/2 cup sliced black olives, 1/2 cup crumbled feta cheese, 1 boneless chicken breast half, cooked and sliced into thin strips, 1/4 cup olive oil, 2 teaspoons grated lemon zest, minced, 1/4 cup lemon juice, 2 tablespoons ground walnuts, 1 tablespoon honey | * Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled. * Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. * In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve. |  |
| 79 | Greek Pasta Salad with Roasted Vegetables and Feta | 20 m | 40 m | 1 red bell pepper, cut into 1/2 inch pieces, 1 yellow bell pepper, chopped, 1 medium eggplant, cubed, 3 small yellow squash, cut in 1/4 inch slices, 6 tablespoons extra virgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water, 1/2 cup torn arugula leaves, 1/2 cup chopped fresh basil, 2 tablespoons balsamic vinegar, 2 tablespoons minced garlic, 4 ounces crumbled feta cheese, 1 (12 ounce) package farfalle pasta | * Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray. * In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet. * Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned. * In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain. * Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled. |  |
| 80 | Summer Nights Eggplants | 20 m | 30 m | 2 large eggplants, 1/2 cup olive oil for frying, 2 medium onions, chopped, 2 cloves garlic, minced, 2 small tomatoes, chopped, 1 green bell pepper, seeded and chopped, 1 tablespoon chopped fresh parsley, salt and pepper to taste, 4 cups dry bread crumbs, 1 cup crumbled feta cheese | * Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. * Preheat the oven to 350 degrees F (175 degrees C). * Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. * Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. * Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. |  |
| 81 | Molly's Mouthwatering Tzatziki Cucumber Sauce | 15 m | | 1 large cucumber, peeled and cut into chunks, 1 1/2 cups plain Greek yogurt, 2 cloves garlic, minced, 1/2 cup sour cream, 1/4 cup mayonnaise, salt and pepper to taste | * Chop the cucumber in a food processor until nearly liquefied strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor. * Mix the cucumber, yogurt, garlic, sour cream, and mayonnaise together in a bowl season with salt and pepper. |  |
| 82 | Greek Grilled Cheese | 5 m | 5 m | 1 1/2 teaspoons butter, softened, 2 slices whole wheat bread, or your favorite bread, 2 tablespoons crumbled feta cheese, 2 slices Cheddar cheese, 1 tablespoon chopped red onion, 1/4 tomato, thinly sliced | * Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out. * Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster. |  |
| 83 | Classic Greek Spinach | 30 m | 40 m | 1 cup olive oil, 2 onions, chopped, 1 (10 ounce) package frozen chopped spinach, thawed and drained, 2 large tomatoes, coarsely chopped, 3 cups water, 1 clove garlic, minced, 1 tablespoon tomato paste, 1 cube beef bouillon, salt and pepper to taste, 1/2 cup uncooked long-grain white rice | * Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes * Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half. * Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy. |  |
| 84 | Avgolemono | 10 m | 15 m | 1 3/4 quarts chicken broth, 1/2 cup uncooked orzo pasta, 3 eggs, 1 lemon, juiced, 1 tablespoon cold water, salt and pepper to taste | * Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes. * Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs! * Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle! |  |
| 85 | Greek Pizza with Spinach, Feta and Olives | 30 m | 12 m | 1/2 cup mayonnaise, 4 cloves garlic, minced, 1 cup crumbled feta cheese, divided, 1 (12 inch) pre-baked Italian pizza crust, 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped, 1 tablespoon oil from the sun-dried tomatoes, 1/4 cup pitted kalamata olives, coarsely chopped, 1 teaspoon dried oregano, 2 cups baby spinach leaves, 1/2 small red onion, halved and thinly sliced | * Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes. * Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve. |  |
| 86 | Greek Chicken Burgers with Feta | 15 m | 10 m | 1 pound ground chicken, 1/2 cup dry bread crumbs, 1 egg, 1 tablespoon lemon juice, 2 tablespoons chopped sun-dried tomatoes, 1 tablespoon chopped fresh basil, 3 teaspoons chopped fresh oregano, salt and pepper to taste, 2 ounces crumbled feta cheese | * Preheat an outdoor grill for medium-high heat, and lightly oil the grate. * Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl form the mixture into 5 patties. Divide the feta cheese between the 5 patties place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center. * Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C). |  |
| 87 | Lamb Feta Peppers | 15 m | 1 h | 1 tablespoon olive oil, 1 medium onion, chopped, 1 clove garlic, minced, 6 medium green bell peppers, 2 tablespoons chopped fresh dill, 3/4 teaspoon salt, 1/2 teaspoon ground allspice, 1/2 teaspoon ground black pepper, 1 cup cooked rice, 8 ounces ground lamb, 1 cup crumbled feta cheese, 1 cup tomato sauce, 1 cup cold water, 1 tablespoon fresh lemon juice, 1 teaspoon white sugar | * Preheat oven to 375 degrees F (190 degrees C). * Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute. * Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish. * In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture. * Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil. * Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C). |  |
| 88 | Greek Couscous | 20 m | 5 m | 1/4 cup chicken broth, 1/2 cup water, 1 teaspoon minced garlic, 1/2 cup pearl (Israeli) couscous, 1/4 cup chopped sun-dried tomatoes, 1/4 cup sliced Kalamata olives, 2 tablespoons crumbled feta cheese, 1 cup canned garbanzo beans, rinsed and drained, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1 tablespoon white wine vinegar, 1 1/2 teaspoons lemon juice | * Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes fluff with a fork. Allow the couscous to cool to warm temperature. * In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve. |  |
| 89 | Sharon's Scrumptious Souvlaki | 30 m | 20 m | 2 pounds lamb, cut into 1 inch square cubes, 1/2 cup olive oil, 1 cup red wine, 1 teaspoon salt, freshly ground black pepper to taste, 1 teaspoon dried oregano, 1 tablespoon dried mint, crushed, 1 clove garlic, chopped, 4 cups plain yogurt, 1 cucumber, shredded, 4 cloves garlic, minced, 2 tablespoons olive oil, 1/2 teaspoon dried dill weed, salt and pepper to taste, 8 pita bread rounds, 2 tablespoons olive oil, 1 red onion, thinly sliced, 1 tomato, thinly sliced | * Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight. * Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper set aside. * Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce. |  |
| 90 | Hariton's 'Famous' Vegetarian Casserole | 30 m | 2 h 30 m | 8 large eggplants, 8 large potatoes, 8 green bell peppers, 8 large onions, 8 summer squash, 6 tomatoes, 1 pound fresh green beans, 1 pound whole fresh mushrooms, 2 bulbs garlic, cloves separated and peeled, 1/4 cup chopped fresh dill weed, 1/4 cup chopped fresh oregano, 1/4 cup chopped fresh basil, 1 (15 ounce) can tomato sauce, 3/4 cup olive oil, salt and pepper to taste | * Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours. * Preheat oven to 375 degrees F (190 degrees C). * Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves. * Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all. * Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist. |  |