Greek Chicken Kebabs
2 servings
Ingredients
2 boneless chicken breasts about 6 0z each, cut into 4 pieces
Tzatziki Sauce, recipe below
Marinade
½ large lemon juiced, reserve the remaining half for the kabobs
1/2 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder or 1 clove of crushed fresh garlic
½ teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine marinade ingredients in a Ziploc bag.
Transfer chicken to marinade and place in the refrigerator for at least 30 minutes. It can also marinate overnight.
You can cook the kabobs for the same amount of time on a grill, in the broiler, or in the air-fryer.
Add approximately four chicken pieces to each skewer. Slice the remaining half of the lemon and place slices between the chicken cubes on the skewers.
Air-Fryer Directions
Preheat Air Fryer to 400 degrees after the chicken has marinated.
When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip them and cook for five more minutes. Serve with Tzatziki Sauce
Tzatziki Sauce
1/2 cucumber, peeled seeds removed and grated
2 scallions, minced
1/2 teaspoon sea salt
1 cup Greek yogurt
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed through a garlic press or finely minced
¼ cup crumbled feta cheese
Directions
Combine ingredients ts in a serving bowl and store in the refrigerator until serving time.
Mediterranean Farro Salad
Best made early in the day so the ingredients can marinate. You can also use leftover cooked farro.
Ingredients
¾ cup farro uncooked
½ a cucumber, diced
1 cup grape tomatoes halved
1 cup cucumber diced
⅓ cup chopped Tuscan peppers (pepperoncini)
⅓ cup feta cheese crumbled
½ cup chopped scallio0ns
½ sliced Kalamata olives
2 tablespoons fresh parsley finely chopped
Dressing
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 clove garlic minced
salt & pepper to taste
Directions
Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer, and cook until farro is tender about 14-16 minutes. Drain well and rinse with cold water.
While farro is cooking, prepare vegetables. Place all dressing ingredients in a jar and shake well.
Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for until serving time.
Garnish with feta cheese and serve chilled.
Ingredients
For the Noodles
1 tablespoon peanut oil
6-ounce pack of chow mein egg noodles
For the Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons chicken broth
½ cup warm chicken broth
1 egg, beaten
For the Stir-Fry:
2 tablespoons peanut oil
½ pound thin chicken cutlets, about 3, thinly sliced,
Salt and pepper
4 cups shredded cabbage with shredded carrots
1 clove garlic, crushed
14.5 oz can bean spouts, drained
4 oz can sliced water chestmutdrained
1 bunch of scallions, chopped and divided
Directions
Boil the noodles in salted water for 2 minutes, drain, and place on a kitchen towel to dry. Place the noodles in a single layer on the tray of an air fryer and mix with 1 tablespoon of peanut oil. Preheat the air-fryer to 400 degrees. Cook the noodles for 8-10 minutes until crispy, stirring after 5 minutes. Set aside.
For the sauce, combine the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl.
For the stir-fry, heat the oil in a large skillet. Add the beaten egg and scramble. Set aside.
Add the chicken, season with salt and pepper, and cook until no longer pink. Remove to a plate.
Add shredded cabbage mix and garlic, and stir for 1 minute.
Add the bean sprouts, water chestnuts, and half the scallions, toss for 2 minutes, then add sauce, broth, cornstarch slurry, egg, and chicken. Stir-fry until thickened. Place crispy noodles in bowls, top with cabbage mixture, and top each serving with the reserved chopped scallions.
Broth
Ingredients
One 4-pound) whole chicken
Or 2 lbs chicken wings and 2 lbs chicken drumsticks
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
14-15 cups water
Directions
To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cover about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities that rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 2 hours, skimming as needed.
Remove a wide bowl and cool.
Chicken broth and return it to the soup pot.
Remove the meat from the bones and set aside.
Soup
Ingredients
2 celery stalks, chopped
2 carrots, sliced
1 onion, chopped
Salt and pepper to taste
1 large thyme sprig
½ cup chopped celery
8 9z thin noodles {I use thin spaghetti}
Cooked chicken
Homemade broth.
Directions
Bring the broth to a boil. Add the vegetables and cook for 5 minutes. Add the noodles and cook until al dente.
Add the chicken and seasoning. Heat until the ingredients are hot. Serve or refrigerate until needed.
Baked Chicken Roll-Ups
Ingredients
3 large boneless chicken breasts
6-8 slices deli ham
6-8 slices Swiss cheese
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 sick-8 oz- undated butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup finely chopped fresh basil
Directions
Cut the beasts into 2 or 3 thin cutlets. Place between sheets of plastic wrap to flatten into 1/4 inch cutlets.
Season the cutlets with salt and pepper.
Melt the butter and add the onion and garlic powder to the butter.
Combine the brad crumbs with the grated Parmesan and basil.
Cut each slice of Swiss cheese in half. Fold each slice of ham in half.
Place a half slice on Swiss cheese on top of each cutlet. Place a slice of folded jam on top of each Swiss cheese covered cutlet. Top the ham with a half slice of cheese. Starting with the narrow end of each cutlet. Roll up the cutlet tightly.
Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.
Place the rolls seam side down in a buttered baking dish. Pour any extra butter over the breaded cutlets.
Cover the dish and refrigerate for at least an hour.
Preheat the oven to 400 degrees F. Bake the cutlets for 30 minutes. The coating will be lightly brown. Serve with roasted potatoes and a green vegetable.
4 servings
For the chicken
1 lb chicken tenders, about
12 cup plain Greek yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
For the salad
1 medium head Romaine lettuce, torn into small piecess
Half a red onion diced
Half a medium cucumber, diced
hHalf a red bell pepper, diced
1/2 cup chopped fresh tomatoes
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
For the dressing
1/4 cup lemon juice
1 garlic clove, minced
1/4 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Dirrections
Marinate the chicken overnight-combine the chicken and the marinade ingredients in a ziplock bag and refrigerate for several hours or overnight.
For the dressing-combine the ingredients in a jar, shake well and set aside.
To cook the chicken
Heat 2 tablespoons olive oil in a large skillet. Add the chicken in a single layer. Cook 5 minutes, turn the tenders over and cook 5 more minutes.
Assemble the salad ingredients in a large salad bowl, add some of the dressing and mix well. Serve on individual plates, top with each with several chicken tenders. Serve the remaining dressing on the salad with warm pita bread.
4 servings
Ingredients
2 teaspoons minced garlic, divided
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
1 lb medium potatoes, halved
Cooking spray
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
Half of the red onion, sliced
3/4 cup low-sodium chicken broth
1/4 cup chopped pepperoncini peppers
1/4 cup green olives
1 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 (14-ounce) can of artichoke hearts, drained and quartered
1/2 cup feta cheese
Directions
Preheat oven to 400°F.
For the potatoes
Combine 1 teaspoon garlic, oil, 1/2 teaspoon salt, thyme, 1/2 teaspoon black pepper, and potatoes in a baking pan coated with cooking spray. Bake at 400degrees F° for 45 minutes or until tender.
For the chicken
In a large ovenproof skill, heat 1 tablespoon olive oil over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Coat in flour, shaking any excess off the chicken cutlets.
Add chicken to pan; sauté 3-4 minutes or until lightly browned. Remove chicken from pan.
Add onion to pan; sauté 5 minutes. Stir in broth and bring to a boil. Stir in 1 teaspoon of garlic, 1/4 teaspoon salt, tomato, basil, pepperoncini, olives, and artichokes. Simmer for a minute or two. Place browned chicken cutlets on top. Place the skillet in the oven and bake for 20 minutes along with the potatoes.
Sprinkle with feta cheese and serve with the potatoes.
Baked Egg Rolls
Ingredients
1 egg, beaten with 1 teaspoon of water
16 egg roll wrappers
Filling
1 lb chicken breast half, cooked and shredded
4 cups loosely packed shredded cabbage and carrot coleslaw mix (not with red cabbage)
4 green onions, sliced
1 celery stalk, sliced thin
½ cup sliced water chestnuts
1 tablespoon peanut oil
Seasoning sauce
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon honey
1⁄4 cup soy sauce
1 teaspoon sesame oil
SPICY SOY DIPPING SAUCE
1/2 cup soy sauce
3 teaspoons chili sauce, more or less depending on how spicy you like it
2 teaspoons honey
Chopped scallion/ spring onion for garnish
Directions
Heat the oven to 425 degrees F. Place parchment on two baking sheets.
Heat the peanut oil in a deep skillet or wok. Add the coleslaw mix, scallions, and remaining vegetables. Stir fry until the cabbage is softened. Add the seasoning sauce and shredded chicken. Stir fry for 2 minutes. Set aside to cool.
Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically.
Spoon 3 tablespoons of filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling.
Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheets. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
Transfer the egg rolls to the oven and bake for 15 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
Allow cooling for 5 minutes before serving.
SPICY SOY DIPPING SAUCE
To a small mixing bowl, add the soy sauce, chili sauce, and honey. Whisk until combined.
Pour into the serving bowl and top with green onions.
Fried Rice
Ingredients
2 eggs, lightly beaten
1 teaspoon sesame oil
4 cups cold cooked white rice
2 teaspoons peanut oil
4 thick bacon slices, diced
2 celery stalks, sliced thin
½ cup sliced water chestnuts
4 green onions, sliced thin
1 tablespoon peanut oil
Seasoning Sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
Directions
Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the sesame oil. Add the eggs and scramble them. Set aside.
In the same skillet heat the peanut oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the scallions, water chestnuts,
Add celery, and sauté together for 3 minutes more, turning down the heat slightly if too much browning occurs.
Add the rice and stir fry until hot and separated. Add the seasonings and scrabbled eggs. Cook on low until warm.
Chicken Parmesan With Pasta and Air-Fryer Broccoli
2 servings
Ingredients
1 large boneless chicken breast
1 tablespoon mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and black pepper to taste
Olive oil
4 fresh mozzarella cheese slices
For Marinara Sauce, see the recipe below
3 oz fettuccine noodles
Directions
Slice the chicken breast into two thin cutlets. Pound lightly between the plastic to even out the slices. Brush with cutlets with mayonnaise and dredge in bread crumbs. Refrigerate until ready to cook,
Boil salted water in a large saucepan and cook the noodles al dente. Drain
Heat a few tablespoons of oil in a 10-inch skillet. Brown the chicken cutlets on both sides. Cover with sauce. Cover the skillet and simmer for 5 minutes. Remove the cover and top each cutlet with 2 slices of cheese. Cover the pan and cook over low until the cheese melts about 2 minutes.
Divide the pasta onto 2 individual plates, and top with some salt sauce. Place the chicken parmesan next to the pasta.
Marinara Sauce
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
¼ cup chopped onion
14 oz container of finely diced Italian tomatoes
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
½ teaspoon salt
Directions
Simmer the ingredients in a medium saucepan for 30 minutes over low heat.
Air- Fryer Broccoli
Ingredients
1 pound broccoli florets cut into evenly sized pieces (about 4 to 5 cups florets,]
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon granulated sugar optional; helps with caramelization
2 tablespoons water
Lemon wedges
Directions
Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
Preheat your air fryer to 400 degrees.
Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 5 minutes.
My air-fryer has an open weave basket, so I place an air-fryer parchment sheet in the basket to help with clean-up.
Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 5 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with any other topping suggestions: lemon zest, lemon juice, Parmesan, and/or red pepper flakes.
Ingredients
2 16-20 ounce skin-on, bone-in split chicken breasts
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
`/4 teaspoon black pepper
2 tablespoons olive oil
1- 9 oz package of fresh butternut squash ravioli
1 medium zucchini
Sauce
2 tablespoons melted butter
1/2 cup chicken stock or chicken broth
1 cup heavy whipping cream
4 ounces parmesan cheese, shredded or grated
Directions
Preheat your oven to 400°F. In a small bowl, combine the oil, Italian seasoning, salt, and pepper. Place the breasts in an oiled baking dish, Rub seasoning all over the chicken on both sides. Bake for 20 minutes.
In a 9-inch pie plate, alienate the ravioli and zucchini slices. Combine the sauce ingredients in a bowl and pour over the ravioli;i. Place the side in the oven with the chicken and bake both dishes for 20 minutes.
Ingredients
¼ to 1/3 cup olive oil
4 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks of celery, diced
2 stems fresh rosemary and 2 stems fresh thyme
1 dried bay leaf
2 cans Undrained cannellini beans, or 3 cups cooked dried white beans with cookies liquid
2 tablespoons tomato paste
15 oz can chopped Italian tomatoes
1 tablespoon chicken bouillon powder
1 lb spicy Italian sausage, cut into ½ inch slices
1/2 lb chicken tenders, each cut in thirds
Directions
Heat the oven to 350 degrees F.
Heat the oil in a medium Dutch Oven. Brown the sausage and remove to a bowl. Add a little more oil if needed and brown the chicken. Remove to the bowl with the sausage.
Add the vegetables to the pot, stirring frequently, and cook until tender. Add remaining ingredients, 1 at a time. Bring to a simmer and transfer to the oven, Bake for 45 to 60 minutes until thickened slightly. Remove the herbs. Serve with crispy Ciabatta bread.
