French Fries with a Greek twist

Yum

                                               Organic French Fries with a Greek Twist

These are French Fries you can enjoy without feeling guilty. Our homegrown potatoes go directly from the garden and unto our table. Everything tastes so much better when it's home grown it's not only healthier but there's a lot of love that goes into growing your own food. So how do you make French Fries nice and crispy on the outside and soft on the inside?

Firstly, wash your potatoes really well, then peel. Slice your potatoes to accommodate your taste, we like them skinny, they become crunchier that way. 

Secondly, place them in a container with cold water and allow them to soak for about  1/2 hour then

 pat them dry. If you would like, place your fries in a colander and allow them to drip dry. When dry drizzle them with salt

Thirdly, Add olive oil in your frying pan, 100%  extra virgin olive oil gives your French Fries the extra savoriness and it's ideal for frying because of its limited fatty acids. Your oil should be hot before you add your French Fries. Fry your potatoes until golden brown.

Serve your French Fries with a Greek twist, instead of drenching them in Ketchup, drizzle them with lemon, olive oil,  a pinch of oregano and pepper. You could eat them as is or serve them with olives, either way they are delicious! The lemon and olive oil I used  are also organic, both come from my husband's village. This was a complete organic home meal! 

TIP: Place about 3 paper towels on the platter so the fries can drip the oil before you serve them.

                                         

Sauteed Beets with their Greens in Garlic

Yum

Sauteed Beets with their Greens in Garlic

                    

My mom and grandma taught all of us to eat properly and healthy. I don't eat healthy everyday but I try my best.  Beets, everyone  eats beets but their greens are overlooked and I believe that's a big mistake. They are loaded with potassium, vitamin C, iron and calcium and some more.  If you buy beets and throw away their greens you are making a  gaffe  to your body. The best thing about this recipe is, you can find it year round, it takes about 20 minutes to cook and only 1 main ingredient! What I really love about Beets and their Greens is the sweet, savory taste they leave in your mouth.

When you buy beets and their Greens you get two vegetables for the price of one, it's fantastic, you can chop up the greens and add them to your salad and boil the beet root eat with olive oil and vinegar or lemon.  See two for one. 

Ingredients

• 2.2 pounds beets and their greens
• olive oil 
• 4 garlic cloves
• salt & pepper
• vinegar

The way I love to eat them is sauteed with garlic in olive oil

1) Take one bunch of beets with their greens or 2.2 pounds and clean them. Cut the beet root off, peel them like you would an apple, run cold water over them, quarter them in 4 pieces and place in a pot with water. 

2)Clean your greens get rid of any discolored greens cut them in half, place in bowl and wash them at least 4 times. Allowing your greens to rest in the water for about 10 minutes or so between washes.

3) Add your greens in the water with beets. Boil on high, allow them to cook until the greens are almost tender.( don't over boil) Drain them in a colander when they are ready.

4) Add olive oil to a pan,olive oil should almost cover your pan, allow oil to heat up and add your chopped up garlic, then add your greens saute for about 5 minutes, add salt & pepper to taste. 

5) Sprinkle with vinegar and serve.I prefer to use balsamic vinegar. 

A taste of this and I guarantee you, your taste buds will be dancing! 


Kale Orexi, another great tasting dish from my kitchen to yours! 

                                 

Pan Fried Pork Chops in Chardonnay Sauce

Yum

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!



                           

Honey Glazed Chicken

Yum

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!!!

Burgers - My way !

                                                       Burger's - My Way !

Recipe by Mommy's Kitchen

Prep time: 20- 30 minutes
Cook time: 30- 45 minutes
Total time: 60
Yield: 11 depending on minced meat
Ingredients

• 1 -1/2 pound minced meat 
• 1 tomato
• 1 whole egg
• 1 lemon
• 1 onion
• 2- 3 garlic cloves
• 3 - 4 tablespoons parsley
• salt & McCormick Pepper to taste
• 1 1/3 measuring cup of  Quacker Oats
• 1/3 cup of * vinegar
• 1/3 cup of * water
• 1 teaspoon McCormick oregano 

I trust McCormick products !!They were always a part of our spice rack. 

Most of my recipes contain affiliate links and if you buy from me, I make a small commission and that helps me grow my blog. :)

After cooking so many years, their comes a point when you are able to create your own concotions.

This is my own creation and the fact that I used quacker oats came out of a need, I had ran out of bread crumbs ;) so I used the next best thing and ever since, I haven't used bread crumbs again


              Add your onions,tomatoes,garlic and parsley  in a blender, mix very well.

* Vinegar,makes the burgers softer and juicier, the water makes them fluffier.

                                           

Once everything is mixed add them to your minced meat. Add your 1 1/3 quacker oats, vinegar, water, oregano, egg,  salt and pepper to taste. Knead well and shape your burgers

Mix everything together and shape your burgers. Add parchment paper to your pan and place your burgers in the pan, cover them as well with parchment paper. Bake in the oven at 356 for 30 min. or until golden brown

Take a platter squeeze 1 lemon, 1 teaspoon oregano, 1/3 cup olive oil, 1/3 cup of water,add salt and pepper to taste. When burgers are ready place in your platter, flip them over a few times and  serve !

Or serve with fries and a sauce of your choice. This is my special sauce but that's another post !!

KALE OREXI !!! 

Valentine Pasta

This is a recipe I had found in the back of a pasta package that I had bought a few years ago, I think I bought at Macy's,  I kept the recipe, it's quick, easy, and light.I t doesn't have to be Valentine's Day to make it.

Recipe by Mommy's Kitchen
Prep time: 15 min
Cook time: 30 minutes
Total time: 45
Yield: 4 - 5 servings
Ingredients

• 12 oz any pasta will do I used ( heart pasta) it was Valentine's Day
• 3 cups frozen petite ppeas ( any size peas will do)
• 6 green onions - sliced I used only two
• 1/2 cup Italian flat leaf parsley- chopped
• salt & pepper to taste

      For the dressing 

• 6 tsp.cider vinegar ( I used grape vinegar it's just as good)
• 2 tsp.whole grain mustard ( regular mustard can be used)
• 1 tsp. sugar 
• 1/2 cup olive oil
• 1 garlic - clove - minced

Cook pasta according to package directions. Whisk the vinegar,salt,pepper and sugar together. When the sugar has dissolved, add the oil very gradually so the dressing doesn't seperate. Add the minced garlic, combine the pasta, peas,parsley, onions and dressing. Mix gently , serve at room temperature. It can be served with the chicken schnitzel on the side.

Directions for pasta salad

Cook pasta according to package directions

Whisk the vinegar,salt,pepper,mustard and sugar together. when the sugar has dissolved, whisk in the oil very gradually - so that the dressing doesn't separate.Add the minced garlic. Combine the pasta,peas,parsley,onions and dressing salt and pepper to  taste. Mix gently. Serve at room temperature,it can be served with chicken schnitzel on the side. I hope you enjoyed this quick and easy dish.

Heart shaped pasta

Parsley

Frozen peas

Gently mix ingredients

Another special dish from my table to yours !! Kale Orexi !!!

Cod Fish With Garlic Bread Spread a.k.a Skordalia

Cod Fish with garlic bread spread a.k.a Skordalia

Recipe by Mommy's Kitchen

By the time you get through my blog you will be able to order at any Greek Restaurant or Tavern.

Us Greeks love skordalia !! After having this dish, just make sure you have mints or cinammon gum with you. 

A dish that you will find at any local tavern in Greece and you must be a garlic lover.

When buying salted cod fish you have to cut it up and place it water for 3 days and  change the water twice a day. Cod fish has plenty of salt on it so it has to be removed before cooking. If you buy frozen like I did, take it out about an hour before you cook and it will be fine.

Ingredients

• 1 whole cod fish
• 5 garlic cloves
• 3 1/2 pounds potatoes
• Olive Oil
• Himalayan or regular salt to taste
• pepper to taste

                             

Place your cod fish in cold water one hour before cooking. Yes, you read well cold water it thaws out quicker.

This type of knife works great on cutting frozen fish. Place in water it should thaw in about 

1/2 an hour or so.

Peel your potatoes

Cut each potato into 4 or even 6 pieces. When you have cut up alll your potatoes place them in a pot, cover with water and boil for about 20 min. After place your cod fish on top of potatoes and cook for about 15 minutes. Frozen cod fish cooks very fast. Place the cod fish in the pot along with the potatoes. Place pot back on the stove for about 15 - 20 minutes on high.

Take your garlic cloves and peel them, the more the zestier taste ! 

Take a blender add 2 ounces of oil, garlic and boiled potatoes and mix.

When you're done place your mash potatoes in abowl, mash about less than half of what you have boiled.

This is how it should look. If you want to get even more traditional (like my mom)  use a pestle and mortar, that's what she used for the whole process. The garlic is grounded instead of being chopped. I prefer the pestle and mortar but sometimes I'm a bit modern. ;)

Your garlic spread is ready, add fresh lemon, sprinkle with olive oil and serve !!

 My men in the family add plenty of black pepper on the potatoes they like them spicy.

Don't forger your Greek bread ! 

Kale Orexi !!! 

Prep time: 20- 30 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yield: 5 Servings

Fried Garlic Mussels

Tangy Fried mussels

There's no special story to this, it's quick and easy and my kids love it. Takes about 15 minutes to cook. Making my own memories : ) 

Ingredients

1 pound mussels ( I used frozen mussels ) of course you should let them defrost.

2 garlic cloves

1/4 cup of vinegar

1/4 cup of olive oil

1/2  lemon squeezed

1 tablespoon of parsley

Add your olive oil in the frying pan let it warm up a bit

Then, add your mussels and garlic saute until the garlic gets a bit of color, do not let it burn

then add your vinegar, saute for about 5 minutes

add your lemon and parsley saute for about another 5 minutes

add your salt & pepper  and serve.

This is a great  Hors d'ouevres for get togethers, my friends love it !  It can also  be served as a starter at a restaurant.

A dash of salt and pepper to taste !! KAlE OREXI !! 

Poached Eggs with Florina Peppers

While at my local hairdresser, besides it being the best place for your local gossip, you can pick up some great recipes. This is a quick and easy lunch, I used to make it only with onions and then someone said add slices of red Florina peppers and so I did, we love it !!  You can serve with fries. The cracked is purposely done, my husband doesn't like running eggs.

What you will need:

4 - 6 eggs depending on servings

2 medium sliced red Florina peppers can use other peppers but tastes better with Florina )

1 big onion cut into rings

Olive oil

salt and pepper to taste

a pinch of oregano

1 - 2 tablespoons of tomato paste

Once everything is sliced place in skillet and saute with 10 tablespoons of olive oil for about 10 minutes add salt, pepper and oregano.

Add two cups of water and let boil on medium heat until tender.

When tender add 1 or 2 tablespoons of tomato paste depending how red you want it, I usually use two.

           

And finally, add your eggs salt and pepper to taste cover and let cook not more than 10 minutes on medium heat,  unless you like them well done. As mentioned above you can serve them with fries or eat them by themselves with some feta cheese. From my table to yours, enjoy ! KALE OREXI !!! 

Baked potatoes - Greek Style

A very Greek traditional dish and another Sunday meal, very simple to make and bakes quickly.My house was always filled with beautiful scents that tickled our noses, when waking up but Sundays were always just a bit different. The scent was warmer,  probably because we were all together. These baked potatoes always accompanied roast beef or baked chicken.

Ingredients:

 2 - 3 pounds potatoes depending on the size of your pan)
 4 cloves of garlic
 1/2 teaspoon oregano
*1/2 teaspoon mint
*1/2 teaspoon rosemary
   1/3 cup of olive oil
   1/3 cup of water
salt & pepper to taste
                             
                                               

Cut potatoes length wise, wash them and place them in pan add all your ingredients and mix everything together make sure spices go everywhere. If you don't like rosemary and mint you can omit them, I always do. Cut your 3 garlic cloves on top of potatoes and live unpeeled and throw it inside, pour you olive oil and water and bake at 356 Fahrenheit for 45 minutes. If you would like you can cover them with parchment paper.  I'm getting hungry just writing about them. They are always better when eaten hot, we love this simple and tasty dish ! KALE OREXI !! 

I'm using my picture from my boozed up meat !