Greek Chicken Stew

As you may have noticed, we've been on a bit of a Greek kick lately. This made really moist chicken that was super tasty! If you don't have a Dutch oven, you can use a sauce pan and then transfer it to a deep casserole dish to put in the oven.

Greek Chicken Stew-adapted from Skinny Ms.
Total Time: 40 minutes
Serves 4

• 3-4 tablespoons vegetable oil
• 4 chicken breasts
• 1 tablespoon Greek seasoning (I use Penzey's)
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 cup chopped red onion
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano leaves
• 1 cup chicken stock
• 1 cup kalamata olives, sliced
• 1 tablespoon capers
• 1/4 cup chopped sun dried tomatoes
• Feta cheese and cauliflower rice, for serving

Preheat oven to 450 degrees. In a dutch oven, heat oil over medium-high heat. Sprinkle chicken with Greek seasoning, salt and pepper. Cook chicken for 3 minutes on one side, flip, add onion, garlic, lemon juice, and orgeano and cook for 5 more minutes.

Add chicken stock, olives, capers and tomatoes and bring to a boil. Cover and transfer to the oven and cook for 25 minutes or until chicken is cooked through. Remove from oven, serve with cauliflower rice or potatoes, and top with crumbled feta cheese.

Greek Pita Pizzas

My dad used to work for a company that had its own cafeteria. One of his favorite meals was the pita pizzas they would make. Take a small pita, and top it with any and all the toppings you'd like. He then brought this home to us. It was so much fun! You could cut up your favorite veggies, meats and add as much cheese as you want!

This recipe brought that memory back to me. A bit different though with hummus instead of sauce, feta instead of mozzarella. The original recipe recommends tzatziki sauce, but we didn't use it on ours! A simple way to use up extra ingredients (whether you go Greek or not!)

Greek Pita Pizzas-adapted from Annie's Eats
Total Time: 15 Minutes
Serves 4

• 2 tablespoons olive oil, plus more for brushing
• 4, 8-inch, pitas
• 1 tablespoon red vinegar
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 small red onion, diced
• 1/2 cup kalamata olives, sliced
• 1 tomato, diced
• 1/2 cup hummus
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese

Preheat oven to 475 degrees. Lightly brush both sides of each pita with olive oil. Place on a baking sheet, and bake for 5 minutes.

Meanwhile, in a medium bowl, combine the 2 tablespoons olive oil, red vinegar, salt, pepper and oregano. Whisk to blend. Then stir in onion, olives and tomato and toss to coat.

Top each pita with about 2 tablespoons hummus, quarter of the mozzarella cheese, quarter of the vegetable mixture, and finally a quarter of the feta cheese. Bake for 6-8 minutes or until vegetables are tender and cheese is melted. 

Layered Greek Dip

Yesterday, I shared my new hummus recipe, and today, I want to show you what else I did with it! I made an even better hummus dip! This got to be a bit messy to be able to get everything on the pita, but oh my, was it good! I think in general, I just love the Greek flavors and can't get enough of it!

Layered Greek Dip-adapted from Self
Total Time 10 Minutes
Serves 16

• 2 cups of your favorite hummus
• 1 medium cucumber, chopped
• 8 ounces cherry tomatoes, halved
• 1 cup kalamata olives, sliced
• 3 ounces feta cheese, crumbled
• 1 tablespoon dried basil
• Pita bread or chips for dipping

On a plate or platter, spread the hummus evenly. Top with cucumber, tomatoes, olives and feta cheese-sprinkling evenly over entire plate. Sprinkle with basil and serve with pita bread or chips.

Greek Pasta Salad

Greek pasta salad i just one of those things. Just awesomely delicious. This recipe was simple and I loved the vinaigrette!

Greek Pasta Salad-adapted from Daydream Kitchen
Total Time 30 Minutes
Serves 6

Pasta Salad

• 6 ounces pasta of choice
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, sliced
• 1 cup cucumber, diced
• 1/2 cup red onion, diced
• 4 ounces feta cheese, crumbled

Dressing

• 1 teaspoon ground mustard
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon basil

Cook pasta according to package directions. Drain and cool. Place in a large bowl and stir in additional pasta salad ingredients.

Meanwhile, whisk together all dressing ingredients. Pour over pasta salad ingredients and toss to coat.

Greek Nachos

I've had this recipe on my Pinterest board for over a year and I'm finally getting around to making it! The flavors of everything together was great and something I'd definitely make again. The only thing I didn't love was the pita chips. I don't know if I cooked them too long, or had the wrong type of pita, but I'd much rather eat this with regular tortilla chips next time.

Greek Nachos-adapted from Chaos in the Kitchen

Total Time: 20 Minutes

Serves 4

• 4 pitas, cut into wedges (or regular tortilla chips)
• Kosher salt
• 1 pound ground beef
• 2 cloves garlic, minced
• 2 teaspoons oregano
• 1 teaspoon onion powder
• 1 cup Greek yogurt
• 1 lemon, juice and zest
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon seasoned pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 2 tomatoes, diced
• 1 medium cucumber, diced
• 1/2 red onion, diced
• 4 ounces feta cheese, crumbled

Heat oven to 350 degrees. Place pita wedges on a baking sheet, spray with oil and sprinkle with salt. Bake for 10 minutes or until crispy.

Meanwhile, heat a medium skillet over medium heat and brown beef, garlic, oregano and onion powder; drain.

While meat is browning, combine yogurt, lemon juice and zest, seasoned salt and pepper, oregano, thyme and basil in a small bowl. If needed, add water for desired thickness. Add additional salt and pepper as necessary.

Arrange pita chips on a platter or individual plates. Dress with vegetables, meat mixture, sauce and feta cheese.