Grilled Chicken Tenders
1 lb chicken tenders
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves garlic minced
2 teaspoons Greek seasoning (or use 2 teaspoons dried oregano, 1 teaspoon dried thyme,
1 teaspoon grated lemon zest, 1 teaspoon sea salt and 1 teaspoon ground black pepper.)
1 tablespoon water
Combine the olive oil, lemon juice, red wine vinegar, minced garlic, Greek seasoning and water in a plastic ziplock bag.
Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate overnight.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler.
Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Spoon some of the Greek salad onto serving dishes and top each serving with some of the grilled chicken tenders.
Serve with warmed pita bread.
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of a red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
This is one of our favorite pasta dishes. Yes, I use canned clams in broth instead of whole clams. I think this version, that I have fiddled with over the years, is now just the way we like it. Lots and lots of flavor. Be sure to cook the spaghetti al dente. A great bread and salad round out a delicious meal.
Spaghetti With White Clam Sauce
2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti
Cook the spaghetti according to package directions. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.
Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.
Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.
Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.
1/4 cup virgin olive oil
1/2 tablespoon dried oregano or Greek seasoning
2 tablespoons lemon juice
1 clove garlic, grated
Salt and pepper to taste
4 cups Romaine lettuce, broken into bite sized pieces
1 cup cucumbers, cut into bite sized pieces
1 cup cherry or grape tomatoes, cut into bite sized pieces
1/4 cup sliced deli pepper rings
¼ cup thinly sliced red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese
For the dressing
In a small bowl, combine the dressing ingredients and set aside.
For the salad
Place the onions, cucumber, tomatoes, peppers and olives over the lettuce in a salad bowl.
Crumble the feta cheese over all.
Spoon the dressing over the salad and serve in individual bowls.
Herb and Sea Salt Focaccia
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
11/4 teaspoons kosher salt
1 tablespoon honey
4 tablespoons olive oil, divided
1 tablespoon dried Italian seasoning
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with herbs, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Leftovers can be reheated in a toaster or in a 350°F oven, just until warmed through.