Tag Archives: Greek

Gyro inspired stuffed chicken

Well invisible internet friends, it’s good to be home. It may have just been a whirlwind overnight trip, but it made me love this place all the more. Now, don’t get me wrong, I love all the city has to offer, but it was great to roll down for a rocking show, lunch with some fabulous ladies, and a little retail therapy, and then hop back into the car, watching the houses get farther and farther apart. And to watch the traffic lighten imperceptibly with each passing mile, until there was nothing around but trees and fields and the smell of the pines floating in through the open car windows. It was also pretty rad that at the end of that three plus hour car ride, there were some loving arms, happy cats, chirpy chickens, and exciting wildlife awaiting me.

WednesdayWildlife from thePenandthePan-1

That, my friends, is what a hummingbird looks like when they finally sit still (much like I’m going to this afternoon).

Course, there are a few things that I wouldn’t find amiss if they just happened to find themselves transplanted to the woods from the cities. I mean, who can live very long without the deliciousness that is Mediterranean food? I’m telling you, gyros, dolmades, spanakopita, and falafel, these are my kryptonite. Just typing those very foods may have caused my mouth to water just a teensy bit. Who am I kidding? Typing those may have resulted in a full out tummy growl in anticipation. Sorry tum-tum, no dolmades for us today.

It’s cravings for foods like these that inspired this stuffed chicken I have for you. Adapted from my feta, olive, and artichoke chicken breasts (more Med flavors, anyone?), these taste just like a chicken gyro sans the pita. Don’t skimp on the tzatziki and tomatoes, they’re going to elevate this to the next level. Serve this bad boy on a bed of couscous with my Greek green beans and you’ll never have to leave the woods!

Enjoy!

Gyro inspired stuffed chicken from thePenandthePan

Gyro inspired stuffed chicken

Tzatziki sauce to top
½ cup plain yogurt
Shredded cucumber, pressed to remove liquid
1 ½ tsp white wine or rice wine vinegar
Salt and pepper
Pinch of dried oregano

Stuffed chicken
¼ cup shredded mozzarella
2 ounces goat cheese
3 tablespoons red or sweet onion sliced thinly and roughly chopped
2 cloves garlic, minced
½ teaspoon oregano
4 boneless, skinless chicken breasts (1 ¼ lbs total)
1 large egg white
½ cup bread crumbs, seasoned with salt and pepper.

Fresh ripe tomato to top

Preheat oven to 350°. Lightly coat a shallow baking pan with cooking spray and set aside.

In a small bowl, mix together cheeses, onion, garlic and oregano and set aside. In a shallow dish, large enough to accommodate the chicken breasts, lightly beat the egg white. In another shallow dish, mix together breadcrumbs and salt and pepper.

Cut a large pocket along the long edge of the chicken breast, being careful not to go through the chicken breast completely. Holding the chicken breast flat with the palm of one hand, carefully run the paring knife in a slight circle, following the curve of the chicken breast.

Stuff ¼ of the cheese mixture into each chicken breast. Holding the edges of the chicken breast together, dip the top of the breast in the egg white and then in the breadcrumbs. Place in baking dish.

Bake chicken at 350° for 35 minutes, or until a thermometer inserted in the thickest, non-stuffed portion of the breast reads 170°.

Greek green beans

Four glorious days off in a row! I love my jobs, but this dose of “idleness” and sunshine is just what I needed.Note the “idleness” in quotes. You know me, days off of work just means that I’ll find a different way to fill that time. Friday was filled with spring cleaning and today is full of cooking and delicious recipe ideas. Then sandwiched in between was a great visit from my brother and an awesome Easter dinner with g’ma and g’pa.

Today is one of those days I yearn for in the middle of a stressful week. It’s gray and a little chill out, but that just means puttering around in the kitchen with a giant mug of tea is the perfect way to spend the day. I get to fill my house with delicious smells (and tastes, of course), all the while not feeling guilty about being indoors. After all, testing recipes and prepping amazing things for this week’s lunch is awfully important too. Well, that and shopping for purses on the interwebs, I mean, this girl’s gotta accessorize too.

These delicious green beans might have been my favorite part of the aforementioned Easter dinner. The crunch of green beans with the fresh herbs and bite of lemon just gets up and yells “SPRING!” to me. Nope, not a subtle flavor here. These beans crawl right up in your face. And the only thing that’s going to make them any tastier is when the beans, mint, and dill are fresh picked from my garden. This is sure to be my (and yours too!) go-to green bean recipe this summer.

Enjoy!

Greek green beans

Greek green beans

Lightly adapted from Bon Appetit

1 ½ lbs green beans, cleaned and trimmed
¼ cup olive oil
1 tablespoon chopped, fresh mint leaves
1 ½ tablespoons chopped, fresh dill
zest and juice of one lemon, less if desired
½ cup feta cheese

Preheat oven to 350º.

In a large bowl, mix together all ingredients. Place into a 2 quart casserole dish. Bake in preheated oven for 25 minutes, or until heated through. Serve immediately.

Greek turkey meatballs

Ok, don’t freak out, but I went and put cinnamon in your meatballs. You’re gonna like it, I promise. Even better, I just gave you a meatball recipe you can change into burgers and wow everyone at the next cook out. You’re welcome.Greek meatballs

All kidding aside, this is an easy meal to throw together. It’s fresh and simple. And simple is what I need these days. Bonus points, no special equipment required. Since my kitchen now consists of paper plates, one cookie sheet, one mixing bowl, one knife, plastic utensils, two wine glasses, and two regular cups, it’s a good thing this comes together simply.

When it comes to chopping up teeny, tiny capers, the idea was no one wants a big ol’ bite of capers in the meatball. What you’re looking for is all the flavors to meld together. So grab your tablespoon of capers, smoosh ‘em, and roughly chop.

This will likely be the last regular post for a couple of weeks. Stay tuned for pictures, but closing is next week, and the big move happens Saturday and Sunday. The journey is just beginning!

Greek turkey meatballs

1 lb ground turkey
½ cup onion, finely chopped
½ cup breadcrumbs
1 egg
¾ cup crumbled feta cheese
¼ cup sundried tomatoes
1 Tbsp roughly chopped capers (you could also substitute chopped kalamata olives)
1 ½ Tbsp chopped fresh oregano
½ Tbsp cinnamon

Place all ingredients into one big bowl. Don’t be squeamish, get in there with your hands and mix it all up. Form into small balls for appetizers, bigger if that’s your game.

Bake at 350 for 25 minutes. Makes 32 appetizer sized meatballs.

Let cool just enough to handle. For appetizers, slice cucumber and place meatball on top, securing with a toothpick.

For a meatball sandwich, chop cucumber roughly, smear pita with hummus, and place 3 – 4 meatballs in each pita.

Enjoy!

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