Tag Archives: oregano

Pepperoni Roll

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A simple idea that I gave a try and will regularly insert for a quick meal or snack idea. This would also be a great dish to take to a party. You could use store bought dough or a canister but I made the dough using the same pizza recipe as we used for previous pizzas (Thai Chicken, Tomato Mushroom Pesto, Grilled Crab Pesto) Continue reading

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Fra Diavolo Sauce

I love Italian food and I love spicy and this is a great combination of the two.  I looked up Fra Diavolo and the not always wise internet says that it translates to “brother devil”.  I knew of the devil part in reference to its spiciness, but am not sure about the brother part, but sure we will go with it.  I served this over pasta with shrimp, but like many Italian sauces, once made it is very versatile and could be used in many different ways.

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Chicken Cordon Bleu

We are back from Christmas break and starting it off with a pretty simple dish of chicken cordon bleu and creamed spinach.  It is just chicken pounded thin then rolled up with ham and cheese inside.  As easy as it sounds.

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Pastitsio

This is the second installment of the Greek inspired recent dishes, which has always been my favorite Greek dish.  Pastitsio is often described as a Greek lasagna which is fairly accurate.  This was a combination of a few recipes as they all differed quite a bit.  Either way, it is not a beginner recipe but it seriously may have been the best thing we have ever made!  I even met a new cheese in the process.

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Greek Oregano Chicken

We recently went to the Greek Food Festival at St. Nicks Church and were inspired to go Greek as you will see reflected in a few dishes to come.  This was simple, quick, and cheap!  Some spices and fresh oregano, roast for about an hour, and you seem like a genius!

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Swordfish with Tomato, Pepper, and Caper Sauce

We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one.  They have section where they recreate/figure out recipes from restaurants that readers request.  This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.

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Turkish Chicken Thighs with Tahini Yogurt

Thanks to my sis we now receive Bon Appetit magazine! This recipe comes from the January 2011 issue. I adapted it in a couple of ways. First, I nixed the pomegranate relish that was supposed to accompany it and secondly, I used chicken thighs instead of making kebobs with breast meat.  Once it’s grilling season I would love to make this again, this time by making the kebobs. The thighs came out great though too!

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