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Tag: oregano

Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce

July 1, 2019

Grilled Dinner

  • 4 boneless rib eye steaks- about a pound and a half to two

Marinade

    • 2 teaspoons parsley, chopped
    • 1 teaspoon oregano, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt

Marinated Herbed Ribeye

Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce

Roasted Tomatillo and Mango Sauce

  • 4-5 medium tomatillos, husks removed and coarsely chopped
  • 2 medium mangoes, peeled and coarsely chopped
  • 2-3 medium spring onions, coarsely chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.

  • Juice of one lime
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/3 cup cilantro, chopped

Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.

Greek Chicken with Potatoes & Feta

October 9, 2017
  • 1 to 1½ pounds chicken thighs and legs (bone in)
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano (1 teaspoon dry)
  • ½ cup kalamata olives (pitted)
  • Juice of half a lemon
  • 2 teaspoons salt

Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.

  • 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
  • 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
  • 1 tablespoon extra virgin olive oil
  • Salt
  • ½ cup crumbled feta cheese

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.

Grilled Shrimp with Dill and Tzatziki Sauce

June 27, 2017

This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

Greek Style Branzino with Sautéed Spinach

February 13, 2017

I would make this for Valentine’s day… so, yummy and healthy… very garlicky but who cares if everyone will be smelling of garlic!!

  • 6 cleaned fillets of Branzino or any other white fish with skin on
  • Salt
  • Pepper
  • Drizzle of olive oil

Sprinkle salt and pepper on both sides of the fillets and drizzle olive oil

Sauce

  • 3 garlic cloves, chopped fine
  • 2 tablespoons fresh oregano, chopped
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Mix all the ingredients together and keep aside.

Preheat broiler to high.

Heat a wide frying pan on medium high heat. Add the fillets, skin side down to the pan, 2 to 3 at a time. Cook for 3 minutes on medium high heat and transfer to a cookie sheet, skin side down. Finish cooking all the fillets and transfer the cookie sheet to the broiler. Broil for 3 to 4 minutes or till the fish is cooked or opaque. Serve warm with a drizzle of the oregano sauce.

Sauteed Spinach

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 2 10 ounces baby spinach
  • 1 to 2 teaspoons salt
  • 1/3 cup crumbled feta cheese

Heat a wide frying pan with the oil. Add the garlic and sauté on medium heat for 15 to 20 seconds. Add the spinach and cook on high heat till it wilts. Continue sautéing on medium heat for 5 to 6 minutes. Add salt and serve with a garnish of feta cheese.

 

Roast Chicken with Orzo and Kale

September 28, 2016

This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!

  • 5 to 6 chicken thighs with skin on
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • 3 garlic cloves, smashed
  • 2 teaspoons salt

Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1½ cups orzo
  • 3 cups chicken broth plus more if necessary
  • 5 ounces baby kale
  • Salt

Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.

 

 

Grilled Chili Chicken

July 25, 2016
  • 2 pounds bone in chicken thighs, skin taken off
  • ¼ cup tamari
  • Juice of 2 lemons
  • 3 garlic cloves, grated
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon agave

Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.

Greek Style Potato Salad

November 1, 2015

This potato salad is yummy with lots of great flavors like oregano, olives and dills. I prefer my potato salad with a lemon dressing and this one has amazing crunch with cucumbers and pine nuts. It is a great side with burgers or any meat or fish!

  • 4 to 5 large yellow skinned potatoes, peeled and cut into 1 inch dice

Dressing

  • Juice of 2 large lemons
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons salt

Mix the ingredients in a small bowl and keep aside.

Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook till the potatoes are soft but not mushy, about 6 to 8 minutes. Drain and transfer to a serving bowl. While the potatoes are still warm, pour the dressing and mix well and keep aside.

  • ½ English cucumber, chopped
  • ½ cup kalamata olives, chopped
  • ½ cup pine nuts
  • ½ cup fresh dill, chopped
  • ½ cup feta cheese, crumbled

Add all the ingredients to the warm, dressed potatoes. Mix well and check for seasonings. Let the potatoes sit for at least an hour before serving.