Greek Chicken and Potatoes

I found this recipe and thought that I would share it with you.

2 boneless, skinless chicken breasts, cut into cubes
2 cups potatoes , cubed
3 cloves garlic , minced
1 chicken bouillon cube dissolved in 3/8 cup water
Salt and pepper, to taste
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1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed ( 1 large lemon)
1 Tbsp VE Greek Seasoning

*For a super tasty dish marinade the meat over night in the lemon juice , olive oil & VE Greek Seasoning.

1. Preheat oven to 400F
2. Toss chicken, potatoes and garlic into baking dish.
3. Season with salt & pepper
4. Mix water and chicken bouillon together and pour over chicken.
5. Whisk together olive oil, lemon juice & VE Greek Seasoning. Pour over chicken & potatoes
6. Place in oven and bake for 30 minutes, ensuring to baste frequently during cooking.

Tip: Cook potatoes in microwave for about 3-4 minutes before adding to baking dish

Option: you can substitute pork tenderloin for the chicken

Greek Pesto Bread

by Mona Wrangler

Serve this pizza type bread with your favorite salad or cut it into smaller pieces for appetizers.

1 bread machine pizza dough (2 cups flour size), or any pizza dough recipe
1 recipe of prepared VE Pesto Sauce Mix (recipe on VE Pesto Seasoning Jar)
2 cups mozzarella cheese, shredded
2 - 3 Roma Tomatoes, thinly sliced
8 mushrooms, thinly sliced
1/2 cup freshly grated Parmesan cheese
VE Greek Seasoning to taste
VE Salt & pepper to taste

1. Preheat oven to 350F
2. Roll out pizza dough onto baking sheet.
3. Spread prepared VE Pesto Sauce on dough.
4. Top next with mozzarella cheese, then tomatoes, mushrooms and finally parmesan cheese. 5. Sprinkle on VE Epicure Greek Seasoning, salt and pepper.
6. Bake for 25 minutes, or until done.

Greek Spinach Melts

by Margaret Mandryk
1 pkg frozen chopped spinach - thawed and drained
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup diced red or green peppers
1 cup feta cheese crumbled
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Poco Picante Salsa Mix
2 tsp VE Greek Seasoning
Mini Pitas

1. Preheat oven to 350F.
2. In blender mix all ingredients together.
3. Put about 1 Tbsp of the mixture on top of each Mini Pita. Place on baking sheet.
4. Bake for 5-8 minutes.

Greek Frittata

Serves 4 to 6

8 eggs
1 tsp VE Greek Seasoning
1 tsp VE Lemon Dilly Dip Mix
l small onion, diced
1 clove garlic, crushed
1 Tbsp olive oil
4 cups torn spinach leaves
l cup Feta cheese, crumbled
1/2 cup Mozzarella cheese, grated

1. Whisk eggs then add VE Greek Seasoning and VE Lemon Dilly Dip Mix. Set aside.
2. In large frying pan sauté onion and garlic until translucent. Add spinach and stir gently until wilted.
3. Add Feta cheese and eggs. Slowly stir egg mixure being sure to scrape the bottom often, until eggs begin to set (about 5 minutes). Sprinkle with Mozzarella and cover. Continue to cook until eggs are set.
4. Cut into wedges and serve.

Greek Feta Dip

By Dana Kayal

4 oz. Cream Cheese
1/2 cup Plain Yogurt
1 cup Feta Cheese
1/4 tsp VE Lemon Dilly Dip Mix
1/2 tsp VE Greek Seasoning
Chopped tomato, cucumber and red onion

1. In Medium sized bowl blend together cream cheese and yogurt.
2. Add feta and VE seasonings.
3. Spread on a plate and top with tomato, cucumber and red onions. Serve with baked pita chips or crackers.

Easy Greek Chicken

By Sharon Russell
Serves 4

4 Boneless Skinless Breasts
2-3 minced garlic cloves
2 tsp VE Greek Seasoning
2 Roma Tomatoes, diced
1/2 Red Onion, chopped
1/2 Red Pepper, diced
1/2 Green Pepper, diced
1/2 cup olives (optional)
1 cup feta cheese

1. Place Chicken in baking dish in a single layer.
2. Layer remaining ingredients on top of chicken, in order given above.
3. Bake covered, at 350F, for 20 minutes then uncover and continue cooking for about 15 minutes, or until vegetables are done to your liking.

Greek Melts

By Margaret Mandryk
Serves 4
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp VE 3 Onion Dip Mix
2 tsp VE Greek Seasoning
1 Tbsp VE Lemon Dilly Dip
1 Tbsp Poco Salsa Mix
1 pkg frozen chopped spinach, thawed and drained
½ cup diced red or green peppers
1 cup feta cheese crumbled
Mini Pita Pockets

1. Preheat oven to 350F
1. Mix together first 6 ingredients.
2. Add spinach, peppers and feta.
3. Put 1 Tbsp of mixture on each mini pita pocket. Bake 5-8 minutes.

Note: For a great meal idea try this mixture on grilled chicken breasts.

Greek-Style Pork Pocket Sandwich

1 lb pork strips
½ cup prepared VE Caesar Dressing
2 pitas
4 Tbsp yogurt
½ tsp VE Greek Seasoning
1 small red onion, peeled and thinly sliced
1 chopped English cucumber

1. Place pork strips and Caesar Dressing in a bowl and mix.
2. Place on pan in oven at 450 degree F for about 10 minutes until pork is crisp and lightly browned.
3. Mix together yogurt and Greek Seasoning. Set aside.
4. Cut pitas in half and some pork in each half. Add a tablespoon of the Greek seasoned yogurt to each pita.
5. Top with chopped cucumber and sliced red onion.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Falafel

1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying

1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.

Chunky Tomato Sauce with Harissa

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. can diced tomatoes, including juice
1-2 tsp. VE Harissa paste, made to directions on jar

1. Heat oil in saucepan over medium heat. Add onion, cook until translucent, about 8minutes.
2. Add canned tomatoes, including the juice, and bring to a simmer. Cook uncovered for 5 minutes.
3. Add VE Harissa.

Note: This sauce is great when served with couscous, rice or lentils along with warmed pita bread and yogurt. For an added flavour add chickpeas along with the tomatoes.

Pita Crisps

Pitas
VE Louisiana Hot & Spicy Dip Mix

1. Using a pizza cutter cut pita(s) into 6 - 8 wedges.
2. Spray lightly with oil and sprinkle with VE Louisiana Hot & Spicy Dip Mix.
3. Toast on greased cookie sheet in 325F oven until lightly browned, about 8 - 10 minutes.

Hummus with a Difference

1 can chickpeas (19 oz.)
juice of 1 lemon (1/3 cup)
2 Tbsp soya sauce
2 Tbsp olive oil (optional)
¼ cup Tahini or unsweetened peanut butter
3 tsp VE Hummus Seasoning
1 tsp VE Thai Seasoning

1. Drain chickpeas and process until smooth in a blender.
2. Add remaining ingredients. Blend until smooth and well mixed.

Serving Hint: Top with sprig of cilantro or parsley and whole black olives. Serve with pita crisps.

Chicken Berbere

4 skinless chicken breasts, legs or thighs
2 Tbsp butter
2 Tbsp oil
2 medium onions, diced
6 garlic cloves, crushed
1 tsp VE Berbere Seasoning (adjust to your taste)
1/4 cup tomato paste
2 cups water
VE Sea Salt and VE Pepper (to taste)
4 hard boiled eggs, sliced

1. Rinse and pat chicken dry. Make 3-4 slits in chicken with sharp knife so the sauce will penetrate.
2. In frying pan, melt butter and oil over medium heat. Add onion and garlic and sauté for 2-3 minutes, until softened. Sprinkle VE Berbere Seasoning over onion. Add tomato paste and stir well.
3. Stir in water and add chicken pieces. Cover and simmer for 35-40 minutes.

Note:This chicken dish is also called "Doro Watt" and is served with sliced eggs and flatbread or pita.