Greek Recipes

It's time folks...for Copycat Friday!!!! I am so excited because today is the day that I share with you one of my all time favorite restaurant eats! P.F. Chang's Orange Peeled Chicken...my copycat version of course. I must admit that I have a little addiction to P.F. Chang's, and I am not ashamed at all! I've eaten there hundreds of times...literally, I would say thousands to be exact. Due to the fact that I am a certified P.F. Chang's aficionado, I believe that gives me license to recreate some of my favorite dishes! I would describe Orange Peeled Chicken as lightly fried, orange flavored chicken bites that have a sweet and tangy sauce that's drinkable! Look at these chicken bites...I have no words people...lol You saute the chicken breast in batches then remove from heat and set aside while we create the sauce.   All I did was mix up the orange peel sauce, I used hot tomato sauce , I put regular tomato sauce in the recipe, because it was hot!  Like Thai hot,

I have the perfect gourmet football food for you!   Yes, we have wings , and dips and all that good stuff...but, some of use like to take things to another level.   My gourmet Blue Cheese Bacon Fries is perfect for the gourmet foodie lover. I was on Pinterest today and saw a pin from my foodie friend Ali, at the wonderful blog Jam Hands pin for bacon and blue cheese fries. I went into food mode immediately. I said self...yep...lol...food talk...what about the cheese sauce you always pour over steaks! I decided to take my favorite Gorgonzola Cream Sauce and use it to top crispy fries instead of the usual steak. I used frozen fries because I wanted this to be a 20 minute meal, and using frozen fries allowed me to accomplish just that! Don't forget to allow the cream sauce to thicken slightly after cooking for about 5 minutes. Lastly, top the fries with all the cheesy goodness you can take and all the crispy bacon, green onions and more cheese if you can handle it! This is Supe

It's Superbowl time and that's cause for a celebration! Today, it's all about the cheese and grilled meat, both requirements for any Superbowl party! I took flank steak, marinated it in lemon, lime, and orange juice. Took a bunch of spices, rubbed it into the meat and refrigerated it for about 4 hours. Remove the meat from the refrigerator and allow it to reach room temperature, then grill it for about 8 minutes per side. Now, it's time for the magic to happen. Don't forget to allow the meat to rest 5 minutes before slicing against the grain. We don't want to lose our meat juices by slicing the meat to quickly. Take tortilla chips, top with cheese and jalapenos, place under the broiler for about 3-5 minutes to allow the cheese to melt. Remove from broiler and top with sour cream, tomatoes, guacamole, more cheese if you dare, and more jalapenos for a kick! We have created a big bite of cheesy, meaty, goodness! This is perfect Superbowl food. Excuse me while I tak

       Baking slices of bread twice has always been a popular method to expand the life of fresh bread. Nomads, fishermen, -  anyone away from home with no means to get fresh bread, could use  the dry, twice-baked  slices of bread by rehydrating  it (often with wine in Greece) and in this way have a filling meal or snack.  In Greece we still use a lot of twice-baked slices of bread which we call paximádia (παξιμάδια) . These are mostly made with wheat flour, corn polenta, or even barley. In Crete they are called dá cos (ντάκος). Mostly served as an appetizer, paximádia are often topped with finely chopped tomato and feta, or crushed in salads for taste and texture.  Sweet paximadia, made from lightly sweetened dough, with olive oil and citrus zest, is a vegan version similar to the Italian biscotti. It is a healthy cookie for morning coffee, and an always available homemade treat for guests. Paximádia portokaliou Makes about 20 cookies 180gr olive oil (or half olive, half vegetable o

I am really excited about our dish today! This dish is inspired straight from my Texas foodie blog following friend, Miss Lady Alexander . Miss Lady contacted me last week about a catered work event that included a dish that was so good that it must be made immediately.   Herein lies the issue, Miss Lady and I had no clue what the dish was called. Miss Lady gave me the ingredients and I still couldn't think of the name of this dish. I faintly remembered eating something similar in Mexico made with pinto beans and elotes (Mexican corn).  So here is where we're starting folks. The dish included black-eyed peas, corn, and peppers and served with scrambled eggs. I decided to take those ingredients given to me by Miss Lady and create a Black-Eyed Peas Hash! This is a 20 minute meal folks...with the help of Glory Foods Black-eyed Peas !  If you would like to make your black eyed peas from scratch, check out my Slow Cooker Black Eyed Peas Recipe!   The results of this dish are beyond

  Slow Cooker Sunday! Why make Macaroni and Cheese in a Crock-Pot Slow Cooker when you can just make it on top of the stove you ask? Because, it's possible people...it can be done! Sit back and watch Slow Cooker magic happen. First, I started with loads and loads of cheese...and then more cheese. I wanted my Macaroni and Cheese to be the cheesiest, creamiest, tastiest, yummiest macaroni and cheese you've ever tasted! Mission Accomplished folks! Secondly, I used large elbow macaroni, this is a must, otherwise, prepare for a lump of clump...use small noodles and that's what you're going to have! Third, blame it on the cream people...I used heavy cream, whole milk and evaporated milk...yep...all three! Lastly, stir baby stir. I mixed everything in the crock pot, stirred well, and stirred every 30 minutes for the first hour to make sure everything was going well and to keep that cheese moving around people! After the first hour I stopped stirring because I wanted to build

Hello everyone, I am so excited that we're introducing a new segment on the blog called, Copycat Friday's! Now, before we get into the details of this recipe, I must explain about my day! Things were not good...first, if you notice, I only have a couple of pictures, no prep work pictures at all. Why? Because after I finished taking about 100 pictures, I pulled my SD card out of my camera and it broke in half...I lost all the pictures on the card...all of them! I am so thankful the card didn't break in the camera, because we would have a bigger problem!!!! Off to the store I ran to purchase a new SD card and take more pictures of the finished product because as you know, I eat what I cook, and I already cooked the food so we have no prep shots today! Oh, BTW, don't forget you still have time to enter the KitchenAid Mixer giveaway below! Now back to the dish. I was unsure if I wanted to do a Copycat segment on the blog. So I asked my blogger friends for their opinions. I

I've been working on my Superbowl menu the last couple of weeks. I like to add new food items every year. I also like to make sure I am prepared with plenty of food...! Don't forget I also posted my Top Superbowl Party Dips a couple of days ago! BTW, did I mention I've been cooking for Superbowl parties since I was around 14 years old. It all started with my love of sports and food. I would plan parties, invite all my brothers friends who happen to be all guys...lol...I was cooking and the game was on, and that's how I started my party planning ways. First Superbowl party food, the chicken wing. My mother taught me how to make hot wings and I've never looked back! Today I am sharing with you some of my favorite wings, and I included 1 boneless wing because it's Big Goo's favorite spicy chicken bites that I cook! Don't forget to click the links below to take you to the recipes and also don't forget to enter my KitchenAid Mixer giveaway below! Top Sup

Today I decided to make one of my go to Mexican casseroles for busy days! Before we get started, a quick reminder, don't forget to enter the KitchenAid Mixer Giveaway ( entry below ). Everyone knows how much I love Mexican food...o.k..I just love food, but Mexican food holds the number 1 spot in my foodie life! Growing up in California and living so close to Mexico I had the joy of experiencing the best of Mexican food. My Easy Chicken Enchilada Casserole is an Americanized version of  Mexican food. I took boneless, skinless chicken breast that is diced and highly seasoned. Sauteed the chicken breast with onion and garlic, cooking it for about 10 minutes. I made a nice sauce by combining red and green chili enchilada sauce, sour cream and cream of chicken soup. I used store bought enchilada sauce but if you would like to make your own sauce from scratch check out my Mexican Christmas Burritos . Next, I dipped the shells in the enchilada cream sauce and layered with chicken, cheese,