Roasted Lamb

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                                                    Herb Roasted Lamb with Potatoes


                                                         

The slightest whiff of  Roasted Lamb and we would run to the stove, open the door as if we expected the lamb to be frightened by us and it would be cooked faster. My  mom would holler, it's only been a few minutes in the stove. Ignoring what she would say I would take my fork and poke the lamb, my taste buds were just yearning to taste it. The herbs and potatoes cooked in the lamb juices and in olive oil, oh, I'm just salivating as I write this. Lamb is so tender and it's usually the popular dish when we celebrate Easter but of course you don't have to wait for Easter to roast lamb any day is just as good. Best of all it's a real simple dish to prepare and bake. I usually love to cook leg of lamb( you can cook it the exact same way) but this year my father- in-law bought pieces of lamb shoulder and lamb chops which were just as tasty. 

When you buy lamb make sure you have a trustworthy butcher and the best lamb are the ones that your butcher raises. They are the best quality of meat.  

TIPS:  a) This is one piece of meat you don't have to marinate, you season it about 1/2 an hour before baking. If you do marinate this piece of meat before you cook it, it will become chewy. b)  Your lamb should be ready in about an hour give or take a few minutes depending on your oven. I usually allow it for about an hour 1/2 I slow bake it and my family prefers it well done. 

Roasted Lamb

Ingredients

• 4  pounds of lamb ( serves about 6) 
• 2 - pounds potatoes
• 1 teaspoon mint
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon thyme (optional) 
• 4 - 6 cloves of garlic 3 whole and 3 chopped.

Cut your potatoes lenghth wise or you can quarter them. Add your lamb pieces or leg of lamb to your potatoes add all other ingredients, mix everything and make sure to rub your lamb with the seasoning. Drizzle with olive oil cover with a baking sheet and place in oven. 

                                                       KALE OREXI!!!! 

Wild Asparagus

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Wild Asparagus, ( Black Bryony/Avriones) or Ovries as they are known locally here in Corfu. This wild asparagus is a sprout from Tamus Communis. It's name is derived from Bryonia Dioicia another wild plant which is poisonous and is not meant for eating. I really don't know why this mistaken in identity has taken place ;)   Wild Asparagus, is nature's gourmet food and the best part is that it's free. My mother in law is an expert when it comes to foraging and I'm an expert in executing a well prepared healthy meal. To me it looks like tiny asparagus. Avriones are simple to clean and simple to cook. They are three ways you can cook them boiled, baked and sauteed with tomato paste. I must admit they are bit bitter but pair them with lemon, fresh tomatoes and some feta and they automatically become a delicacy! 

Wild Asparagus

Ingredients

• 500 grams Bryony
• 1/2 teaspoon of oregano
• 5 tablespoons of olive oil
• parchment paper or clay pan
• lemon 
• salt & pepper to taste

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                     First, you clean them, place them in a colander and run water over them. Allow them to drip dry. Cut off some of the stem. Place them in parchment paper, add all of your ingredients cover and bake at 300 for 20 minutes. Take out squeeze lemon and serve as seen in picture. 

TIP: When using a clay pan cover with parchment paper before baking. 

Kale Orexi! Another great tasting dish from my kitchen to yours! 

Chicken Pie a.k.a Bouroukopita

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Chicken Pie a.k.a bouroukopita or Kreatopita

Ingredients

• 1 Whole chicken
• 5 whole eggs
• 3 garlic cloves
• 1 medium sized onion
• 1 pastry puff (optional) I make my own
• 1 1/2 cup rice ( long grain rice) 
• 1/3 cup of oil

Chicken Pie a.k.a Kotopita is a savory traditional  dish that mom has created over a hundred times. A recipe that has been handed down from generation to generation. On the little island of Mathraki, in the early days, the home culinary chefs were very innovative as they used ingredients  that were handy. The chickens they used, were home grown, I have tasted a pie with home grown chicken, it tastes way better then commercial chickens. I'm so glad that I have had the opportunity to taste real organic recipes, as this has provided me with great experience in defining a real good tasting meal.

This Chicken Pie recipe is great for freezer food. You can make one big pie, like I did or you can make small pies and freeze them for later use, when you are just not in the mood to cook. You can either use a home made crust or you can use a ready made pastry puff. For this particular Chicken Pie recipe  I prefer to make my own crust even though I might spend more time in the kitchen. The result according to my taste buds is just so scrumptious! A creamy filling wrapped in a homemade crust and baked until crisp and golden brown is absolutely heavenly! 

Some people use roasted chicken but the pie will turn out dry, in order to get a succulent taste you need to boil it. Chop up your whole chicken you can disregard wings and neck, or you can freeze them to make a quick chicken broth for soup. Once your chicken is all cut up saute in olive oil in a big pot with garlic and onions, add salt an pepper to taste,  saute for about 10 minutes. Cover with water and boil until chicken is tender and ready for tearing. 

Once it's ready take out of pot with a ladle strainer spoon on a platter. Allow it to cool and then tear it apart and place in another platter. I used my pan it was convenient for me.

Return back to pot add water, rice salt and pepper to taste. Add just enough water to boil, add your  rice, boil until it  becomes tender but make sure it doesn't over boil or it will become too creamy. 

Take off the stove, allow it to cool for about 15 min. Take your eggs beat them with your whisk then add them into the filling. Mix very well, add salt and pepper to taste.

Make your phyllo/ pastry  or buy a ready made pastry puff.

Make sure you butter your pan first. My dough

Once you have rolled out your phyllo, add your filling and then make your crust. Make sure to even out the filling either with a flat spatula or using your hands.

When done beat one whole egg and apply on top of the filling use a brush to spread around your Chicken Pie filling.

Preheat your oven on high for 15 min. Place your pie in oven cook on high for about 10 min. reduce to almost half and bake for another 20 - 30  or until golden brown. Cool and cut into pieces, serve with a nice salad. 

TIP: If you have some filling and dough left over you make some small patties and freeze. I made them and served with fries, my kids enjoyed them so much. 

Roll out your pastry add you filling, roll the sides inward and then roll all the way till you close it. Freeze and cook at your convenience. They can even take the patty to school. 

KALE OREXI!! Another great tasting dish from my kitchen to yours! 

Pan Fried Pork Chops in Chardonnay Sauce

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Pan Fried Pork Chops in Chardonnay Sauce 

Pork Chops in Chardonnay Sauce

Ingredients:

• 4 medium Pork chops with the bone
• 1 measuring cup or 275 grams Chardonnay
• 1 cup all purpose flour
• 1 cup water
• 1/3 cup olive oil
• 1 knorr cube
• 1/2 teaspoon grated lemon rind
• 2 tablespoons Worstershire sauce

Let's chat about pork chops. Pork Chops  are white meat that needs extra attention when cooking because you can easily  burn it. When choosing pork chops choose the ones with the bone, they are juicier when they are cooked. Pairing Pork  Chops with Chardonnay will jazz up your  dinner.This is a restaurant recipe that was given to me for the good of the blog. I tried it and the outcome was mouthwatering. In the original recipe it calls for white wine but I chose Chardonnay instead.  Another great recipe from my kitchen to yours! 

First, add salt and pepper to your pork chops on both  sides. Then dredge them in flour, pat well and set aside.

Secondly, add your olive oil in your skillet let it sizzle on high heat, then lower your  heat add your pork chops. Cook on both sides until they have a golden brown color. Remove from skillet and set aside again.

Thirdly, in the same skillet add you knorr cube and grated lemon rind saute for  about two minutes or until knorr cube has been dissolved. Place your pork chops back in the skillet add your Chardonnay sauce, cook on medium heat, cook for about minutes add you Chardonnay and let it cook until it starts to almost simmer add your Westershire sauce and allow it to simmer for a few minutes. Your juicy pork chops are ready,  Serve with mash potatoes add a tad bit of the sauce from the  sauce you made and your taste buds will be jiving!  Kale Orexi!



                           

Sauteed Meat a.k.a Sofrito - a Corfiot Specialty!

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Sauteed Meat a.k.a Sofrito

If you have ever visited Corfu then chances are you have tried this wonderful, delicious traditional recipe, Sofrito, an acclaimed dish and very well known not only to locals  but to all travelers who have visited this breathtaking island! Sofrito  has been a part of the Corfiot cuisine since the Venetian times. Cooking ways vary but the basic ingredient is garlic, wine and vinegar which gives the meat its piquant flavor. 

Sauteed Meat a.k.a Sofrito

Ingredients

• 2.2 pounds beef fillet or veal 
• 8 garlic cloves (chopped)
• 3-4 tablespoons parsley  ( finely chopped) 
• 1 cup white wine
• 1/3 cup vinegar
• 1 cube beef knorr
• 1 tablespoon oregano
• 1/2 cup of olive oil
• salt & pepper

 pan

Take your slices of meat add salt and pepper dredge it in flour, pat off the excess flour. 

Fry it on medium heat until golden brown. The flour that will fall off into the pan will be the basis for the sauce.

After you have fried it place on a platter ( make sure you place paper towels so all the oil could drain out.) Set your meat aside so you can begin on your sauce. Now in your pan add garlic, parsley, you can also add about 1 tablespoon of flour. Saute for few minutes, don't burn your garlic. Once you have sauteed your ingredients add two glasses of white wine, you can also use red( but this makes it a heavier dish) Also, add a bit of vinegar ( about 1 shot glass), scrape the flour from the pan mix all ingredients add 1 cup of water when it starts to boil add you knorr beef cube( I don't like to use beef cube in this recipe) some people use it. Add you meat and cook until it's tender. A small tip you can also add mustard I also omitted this, it's not traditional if we use mustard. 

You can serve it with, baked potatoes, mash potatoes, or rice with a side of string beans. Serve with a glass of wine and KALE OREXI!!!!  

Stuffed Turkey Breast

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                                                        Stuffed Turkey Breast 

A Thanksgiving tradition that is associated with eating,shopping and football, I think we all have steered away from the real meaning and the reason we celebrate this  special day. We shouldn't set aside just one day to give thanks but everyday should be a day of thanking and giving. Our thanksgiving tradition of turkey, phone calls and well wishes suddenly came to a halt. It's something that we knew and progressively happened and we had to come to accept it! We didn't celebrate Thanksgiving last year we had one less table setting, my dad was watching us from above. My dad was very big on holidays and thanksgiving was no exception. Thanksgiving without him was not the same, there's an emptiness a void that will never be filled. You see, he had a lot  to be thankful for. My dad wasn't American but he had a tremendous amount of love for the country that gave him bread and butter, as he would remind us, whenever he saw an opportunity.

My parents were pilgrims in some sort of way. They arrived to the new world, America, for a better life. Aside from facing quite a few obstacles, they bought with them their own traditions but also learned news ones, they accepted and respected them. The year before he passed away, as ailing as he was, even though his body  had endured pain and had even lost interest in eating, he still found will and power and went and bought a Turkey because ......

...... celebrating meant everything to him and he always said no matter what life continues. Once again, he showed us how thankful he was for what he had accomplished.

Nostalgia staring at us straight in the eyes, regretting every argument or misunderstanding we had with our father, tears rolling down our cheeks as I stare at the phone  and wishing for one more holiday call with dad.

In closing, thank you dad, for showing us how to love, respect and give thanks for what we have and especially that we have food on the table. I carry you dad in my memories, heart and in all I do. I miss you this Thanksgiving and every single day that passes

To all who read this,take the time out and focus on what really matters forget about all arguments and misunderstandings you have with family members. Make special memories love one another. It sounds cliche but it's the essence of our daily lives. Give thanks not only on Thanksgiving but each everyday because you never know when your Thanksgiving will change.

My last thought for this day  is a  small verse from the Bible from Thessalonians, (1 Timothy 5:4) Where he speaks about family. Thank You,Father, for creating families. Thank You for giving  me parents, siblings, a spouse and children, and grandchildren.( don't have any, too young) Family is a part of your plan and I'm so grateful for my loved ones.

This is what Thanksgiving means to me. This year and many more to come I will be creating my own tradition. We don't need to stuff a whole Turkey to celebrate ( my family is not very bog on turkey) I and to find an alternate dish and still remain within tradition. I  overloaded a turkey breast with stuffing and baked in honey and beer I dedicate this recipe to my dad, who's my guardian angel.

Stuffed Turkey Breast Baked in Beer and Honey 

Ingredients: 

• 2.2 pounds fillet turkey breast
• 1 fresh leek
• 3 slices bacon
• 1 1/2 tablespoon parsley
• 1 small onion
• 1 fresh onion sprig
• 1 small tomato
• 1 small green bell pepper
• 1 florina pepper
• 2 garlic cloves
• 2 tablespoons honey
• tri-color peppercorns
• 2 knorr beef cubes
• various cheeses like gouda, muenster cheese, Greek feta
• cooking twine or linen string ( I prefer linen string) 
• oregano
• 2 big yams
• 4 big potatoes
• 3-4 tablespoons olive oil
• salt and pepper to taste

 First slice up your turkey breast slowly, make sure it doesn't thin out to much so ingredients can stay in the middle and not seep out. Season with salt and pepper.

                        

Chop up all the ingredients, tomato, onion, leek etc. add them to the center of turkey breast, spread them a bit around and down the center,  season with salt, pepper, oregano and pepper corns, sprinkle with olive oil and roll. I also added 1/2 knorr beef cube. When rolling take the two ensds and fold them inward and continue to roll. Set aside the beer and honey.

                         

 When you are done rolling tie it with your cooking twine, make sure it'tight. Place it in your pan add, beer and honey. Sprinkle with salt, pepper, oregano and olive oil.Add the other half of the knorr beef cube. Add 1/2 cup of water.

                                       
                                             
Cover with parchment paper, cook  on high for about 45 minutes, if more is needed,lower heat and cook for about another 15 minutes.
   
                                           
 


                                When ready you can serve it with mash potatoes and use my my tasty meat dip to add extra flavor to your turkey slices. I boiled my yams and potatoes.I mashed them together. I added 1/2 cup milk, 1 tablespoon butter, 1/2 knorr beef cube.Salt and pepper to taste. The whole dish came out scrumptious but don't take my word for it.Go ahead ant try it. I await for your feedback!!

Another delish recipe from my kitchen to yours!! I hope everyone had a great Thanksgiving!                           

                                                 
I paired my dish with a semi sweet red wine.I prefer semi sweet wines to dry.

                                                               

Baked Ziti

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Baked Ziti 

I haven't reinvented the wheel nor is this a special or traditional Greek dish but Baked Ziti, marks a certain time of my teen life and it signifies who I am today. This is enough for me to make it a dish of quality and merit.

Just like my Chicken Parmesan my Baked Ziti recipe was also taught to me by my high school teacher Ms.Frangas. Both these recipes hold so many memories. They are reminder of laughter, tears, fears and many accomplishments that rooted from my high school and its faculty. Each time I prepare and serve this dish, I feel as if I am back in that little kitchen, were it all began. I recall the first time one the classes used a microwave, as they were waiting for the cake to be baked and to their surprise the cake didn't change color like it did in the oven so they kept adding more cooking time and the end result, well they needed a chainsaw to cut it. (LOL) The good ole' times of IAK HIGH ( as we liked to call it).     Once again taking another opportunity to thank my high school teacher Ms. Frangas. Thank You, your cooking classes were entertaining and educational. 

Baked Ziti

Ingredients

• 1 package 16 ounce Penne
• 1 Jar  Ragu Sauce( I made my own)
• 1/2 pound Ricotta Cheese ( You can add adjust cheese portion according to your taste) 
• 1/2 pound grated mozzarella cheese ( same as above) 
• salt & pepper to taste

Boil your pasta as per package instructions, make sure they are al dente. 

When pasta is ready, place in a pan add, your ricotta cheese and mix,

Add your mozzarel and parmesan cheese and mix.

Add your sauce and sprinkle some more mozzarella cheese.

Bake in oven at 356 for about 20 minutes or until cheese has melted.

Before serving sprinkle with parmesan cheese, your Baked Ziti is ready!

KALE OREXI!!!! 

Honey Glazed Chicken

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Honey Glazed Chicken

Being a mom, I always need to find fun ways to introduce food on the table.  Chicken happens to be a favorite at our house so I came up with something new, Baked honey glazed chicken, after making this dish a few times, my family started asking for it. It's cinch to make, provides loads of taste and of course plenty of proteins. Not only is it an excellent idea for a dinner party as well it's very simple in preparation.

*If you want to make it spicy you can add 1/3 teaspoon of hot chili pepper.

Preheat the oven to 450 degrees F. Lightly oil 2 baking pans allow 30 - 45 minute to bake. Serve with french fries or with a green salad of your choice. 

  

Honey Glazed Chicken

Ingredients

• 1/2 chicken
• 2 tablespoons Attiki gourmet honey
• 2 tablespoons Gulden's spicy mustard 
• 1/3 cup of Kalamata Olive Oil
• * 2 tablespoons of balsamic cream vinegar ( if you want a sharper taste )
• *1/3 teaspoon of hot chili pepper.

I used 1/2 chicken for a family of four. Cut your chicken into pieces, wing, drumstick etc. Mix all ingredients together in a bowl. Add chicken in bowl and rub with all ingredients. Oil a pan place chicken inside pan add mix ontop cover with parchment paper. Bake in a preheated oven. 

                                                KALE OREXI!!!

Broad bean Pie a.k.a Koukopita

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Broad Bean/Fava bean pie a.k.a Koukopita

Broad bean pie a.k.a Koukopita in Corfu (Kouko) comes from the word koukia, which is the name for the broad beans in Greek and of course pita is pie therefore koukopita. By now you should have a small list with all the greek food words that I have given you. Broad beans are also called fava beans and it's an ancient legume that was consumed by the ancient Greeks and Romans. A very nutritious vegetable high in protein and in fiber. This a traditional recipe from my husband's village Zygos located  in the northern part of Corfu Island. A recipe that was given to me by my Aunt Voula who is a specialist when it comes to baking pies. This a no phyllo/crust pie and very simple to make.

WARNING: If you have any food allergies don't eat broad beans either cooked or raw because the effects could even be deadly. Some people have an enzyme deficiency in the blood called, favism, this is usually found in people of Mediterranean descent. People with this lack of enzyme, shouldn't eat the fava bean cooked or raw, unless their doctor says it's ok. Before cooking, you must give them a first boil!!! 

Ingredients:

• 1 1/2 cup milk
• 100 grams feta ( I used Kefalonian feta) 
• 3 eggs
• 1 teaspoon mint spice
• 1 tablespoon dill
• 2 - 3 fresh onion sprigs
• 2 cloves garlic
• 2 tablespoons Pillsbury self rising flour
• 1 tablespoon Melissa semolina
• 1/2 cup of Olive oil
• 1/3 teaspoon of chile pepper  ( depending how spicy you like it)

  

First, boil your broad beans and drain then add water, oil 1/4 cup, salt and pepper, boil until soft for about 10 -15 min. and drain.

  

They are ready and drained.

Place in a bowl and mash your broad beans. 

In a separate bowl add your milk, feta cheese, eggs, mint, dill, onion sprigs, garlic, flour, semolina salt & pepper to taste mix well. Add your mashed broad beans and mix well, sprinkle with olive oil and mix again.

Butter your pan  I used a round  9 * 2 inches pan, you can really use any pan.

Add your mixture

                                                         
                                 

                                             Bake at 375 degrees for about 30 - 45 minutes.

Let it cool and serve as a brunch or lunch dish! 

Kale Orexi another recipe from my kitchen to yours!! 

cauliflower au gratin

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                         Cauliflower Au Gratin

My kids are my biggest challenge to making and preparing food that they will eat and we all know veggies are most kids pet peeve. So, I had to come up with something that they will love to eat and also make it look inviting. After a few tries I came up with what I like to call my " Gourmet Cauliflower Au Gratin" dish. After serving it to my family, I passed the test with the kids, they even asked for seconds, of course decorations included again. :) 

Cauliflower Au Gratin

Recipe by Mommy's Kitchen

Prep time: 20 min
Cook time: 30 min
Yield: 5 servings
Ingredients

• 2 pounds Cauliflower
• 1 pound gouda cheese
• 500 grams heavy whipping cream
• parmesan cheese
• 1 yellow bell pepper
• 1 carrot
• salt & pepper 
• butter ( for pan)

First, you need to cut clean and cut your cauliflower into small pieces, place in a colander and rinse thoroughly with cold water.

Secondly, boil your cauliflower like I have shown you here, boiling cauliflower Drain in a colander,

butter a deep pan add your cauliflower, add salt & pepper taste.

Thirdly, sprinkle your gouda cheese on top, add as much as you like. I always add plenty, we're all cheese lovers. :)

Finally, add the creamed milk ( heavy whipping cream)  or heavy cream and bake for about 20 minutes at 300 F and serve.

If you would like take your yellow bell pepper cut in half, cut the stem so you can make a flat surface, so it can stand up. Fill one half with carrots, sprinkle carrot with a dash of vinegar and the other half with olives ot whatever else you can think of. Enjoy!

KALE OREXI!! Another tasty dish from my kitchen to yours.