Greek Chicken and Potatoes

Lazy Baked Greek Chicken

Ingredients:

2 T EVOO

1/2 medium onion, finely shopped

3 large cloves garlic, finely chopped

1 10oz package frozen chopped spinach, thawed

salt and pepper

freshly grated nutmeg, to taste
3 T butter

1 c panko breadcrumbs

1 t dried oregano

4 skinless, boneless chicken breasts

1/2 c crumbled feta cheese



Directions:

-Preheat oven to 425 degrees.

-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.

-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.

-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.

-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Greek Potatoes

Ingredients:

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)

1/2 cup olive oil

1 cup water

1 tablespoon oregano (get the Mediterranean, it's the best!)

1-1 1/2 lemon, juice of

sea salt

fresh coarse ground black pepper



Directions:

Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

Put all the ingredients into a baking pan large enough to hold them.

Season generously with sea salt and black pepper.

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes. (Watch them, mine only took about 20 min. on the other side)

Do not be afraid of overcooking the potatoes- they will be delicious.

Spring Break Week

Had a fun Spring Break!!! We did something every day with friends!  Went to the movies, the park for a picnic and fishing, hung out and played, and went for LOTS of bike rides now that Emily can ride her bike, it was a really fun and relaxing week. On Friday Mike took the day off and we headed to Galveston, it was PERFECT weather!! The water was still too cold for Mike and I but the kids loved it! We sat on the beach and enjoyed people watching, the waves and soaked up some sun!!

I didn't cook anything new except Fiesta Rice Salad, so here's the recipe:

Fiesta Rice Salad


Ingredients:

* 1/4 cup fresh lime juice

* 3 tablespoons olive oil
* 3 tablespoons roasted tomato salsa

* 1 teaspoon ground cumin

* 1/2 teaspoon salt

* 2 cups cold cooked brown rice

* 1 cup cooked fresh or thawed frozen corn kernels

* 2 15-oz. cans black beans, drained and rinsed

* 1 red bell pepper, seeded and diced

* 1 cup small cherry tomatoes, halved

* 3 scallions, thinly sliced

* 1 avocado

* 1 tablespoon chopped fresh cilantro (I used 3 T)



Directions:

1. In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.

2. Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.

3. Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.

The Weekend

Mike cooked burgers Friday night while I took Emily to the eye doctor. He had it ready when we got home. That was REALLY nice. On Saturday we visited Paw Paw at the hospital, ran some errands and had lunch at our favorite Meditteranean Restaurant. Emily also conquered her fear of riding her bike Saturday morning......so proud of her!!! I took Emily to Katelyn's party that evening and Mike took Blake and Chance to the shooting range and then brought them to us at the party so the kids had pizza at the party, Mike had leftovers.

Sunday, Emily and I went to the Rodeo to see Selena Gomez with Judi, Katelyn, Theresa and Virginia Kate. That was lots of fun! Blake stayed at Chance's with his grandparents so they fed him dinner. Mike left early that morning for North Dakota.

With him being gone this week I will be cooking easy things for the kids. YAY!!

Shrimp Scampi

Last week I left on Thursday to go to Camp Tejas with Sherry, Theresa, Sue and Laurie. We got back on Saturday night at around 9:30 so I got a break from cooking all weekend. We had a FABULOUS time!! Lots of laughs and heard a really good speaker at the retreat. I am so grateful to have friends that are living for Him! God REALLY spoke to me at the retreat, funny how sometimes it is so obvious!

Monday night we had Spicy Honey Chicken, Tuesday I made Shrimp Scampi, Wednesday was Brown Sugar Chicken, Thursday was Spaghetti Casserole and Friday was Hamburgers. Here's the Shrimp Scampi Recipe, all the other recipes are repeats and can be found in previous posts.


Shrimp Scampi

Ingredients


1 (16 oz) package angel hair pasta (I use Barilla Plus)

1/2 cup butter
2 cloves garlic, sliced (I used like 5 cloves)

1 1/2 pounds shrimp, peeled and deveined

1/3 cup white wine

3/4 cup dry bread crumbs (I used Whole Wheat)

3 tablespoons grated Parmesan cheese

Directions

1.Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.

2.In a large saucepan, melt butter, saute garlic until tender,add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.

3.Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.