Tag: lemon juice

Greek Pasta Bowl

Sometimes cooking can be a challenge for all of us. Our days are filled with work, meetings, sports, kids, and many other things. So often, picking up dinner is easier. Although that’s not always bad, there’s nothing quite as good as a home-cooked meal.

This recipe is ideal for a weeknight dinner when time is short. This easy, Greek-style dish is loaded with flavor. For this recipe, I used chicken sausage. I recently tried it for the first time. Now you can find it on my table at least once a week. It is available in various flavors, and it’s so very delicious.

The chicken sausage paired great with artichoke hearts, sun-dried tomatoes, onions, lemon juice, goat cheese, pasta, and arugula. Adding some starchy pasta water adds flavor and helps thicken the sauce.

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Greek Pasta Bowl

Course Main Course
Author Amye Melton

Ingredients

  • 1 16-ounce package Rigatoni pasta or pasta of your choice
  • 1-2 tablespoons extra virgin olive oil
  • 1 medium red onion chopped
  • 2-3 cloves fresh garlic minced
  • 12-ounce package Chicken sausage cut into rounds
  • 1 14-ounce jar marinated artichoke hearts drained
  • 1/2 cup sun-dried tomatoes chopped
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon chili flakes or to taste
  • 8 ounces goat cheese crumbled
  • 1 cup arugula

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until al dente.
  • While pasta cooks, heat a large skillet over medium-high heat. Add oil and sauté onion until tender. Add garlic and cook for about 1 minute, or until fragrant.
  • Add sausage and cook until browned on both sides.
  • Add artichoke hearts, sun-dried tomatoes, lemon juice, salt, pepper, oregano, chili flakes, goat cheese, cooked pasta and a couple of ladles of pasta water. Stir to combine and heat through. Add arugula and toss.
  • Remove from heat, Garnish with lemon wedges, if desired. Serve.

Hummus

Hummas

I know it’s no surprise to some, but I love appetizers. One of my favorite things is to go out with my husband or friends, and rather than ordering a complete meal, we split appetizers. We have even started having appetizer night when we camp.

Today’s recipe is for hummus. Homemade hummus is hands-down better than any store-bought hummus! It is also easy to make! However, finding tahini in my neck of the woods can be hit or miss. Therefore, I will include a recipe below for homemade tahini. If you plan to make homemade tahini, make it first.

To make the creamiest hummus, remove the skin from the chickpeas. Gently pinch the pea, and the skin will come off very quickly. Removing the skin is certainly not a requirement for delicious hummus, but it will be creamier.

Hummus is excellent served with carrots, cucumbers, pita chips, naan, or even on sandwiches and wraps. Of course, you can also jazz up your hummus and make amazing flavors. Use your imagination for all kinds of possibilities. Roasted red pepper, roasted beets, or black olives are a few of my favorite!

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Hummus

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 (15-oz. can) chickpeas rinsed and well-drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini (homemade tahini recipe follows)
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons cold water
  • paprika to sprinkle on top before serving

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of bowl, then process a minute more.
  • Add the olive oil, minced garlic, cumin, and salt and process about 30 seconds. Scrape down the sides and bottom of bowl and process a few more seconds.
  • Add half of the chickpeas to the mixture and process for 1 minute. Scape the sides and bottom of the bowl and add the remaining chickpeas. Process another 1-2 minutes, or until smooth. Mixture will be thick.
  • Add 2-3 tablespoons of cold water until you reach the perfect consistency.
  • Taste for salt and add more is needed.
  • Spoon into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped fresh parsley, if desired.
  • Store in airtight container and refrigerate up to one week.
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Homemade Tahini

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 cup sesame seeds
  • 2 - 4 tablespoons canola oil
  • pinch kosher salt optional

Instructions

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast seeds, stirring constantly until the seeds before fragrant and very lightly colored, but not brown. Be very careful because the sesame seeds can burn quickly.
  • Transfer toasted seeds to a baking sheet or large plate to cool completely.
  • Add cooled sesame seeds to the bowl of the food processor and process until the look crumbly.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape down the sides and bottom of bowl a couple of times. Check the tahini's consistency, it should be smooth, not gritty and should be pourable. You may need to process for another minute or so or add more oil, a teaspoon at a time, until the correct consistency is reached.
  • Taste before adding salt. Process a few more seconds.
  • Store tahini covered in the refrigerator for up to one month. Stir well before using.

Brussels Sprouts Salad

Brussels Sprout Salad
Often, I wish Savannah was just a little closer to home. It would be nice to meet for lunch on a whim or have her over for dinner more often. However, visiting her is so much fun. I grew up in a rural part of north Georgia. After Greg and I married, I had never lived more than a short drive from a Target until moving to the farm, though.

The move was an adjustment, to say the least. Despite that, there is no other place I would want to be now! Still, visiting Savannah can be pretty fun. We can shop for days and never hit all the stores we want to. And the food, oh my! My tastebuds are in heaven the entire time!

On a recent trip, I tried a Brussels sprouts salad that was wonderful! It bugs Sav when I sit at the table trying to analyze the ingredients, but that’s precisely what I did that particular day.

Oh, the joy when I whipped up this salad and the flavors were right on! This salad is super easy. If you like to add protein, top your salad with a few grilled shrimp or some grilled chicken or steak.

This is not your mama’s boiled Brussel sprouts! Give this fantastic salad a try today. You will be so happy to eat your vegetables!

Brussels Sprout Salad
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Brussels Sprouts Salad

Course Salad
Servings 6
Author Amye Melton

Ingredients

  • 2 pounds fresh Brussel sprouts
  • 1 large granny Smith apple julienned
  • 1 teaspoon fresh lemon juice
  • 1/3 cup dried cherries
  • 2 ounces goat cheese crumbled
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper

Instructions

  • Add all dressing ingredients to a small jar and shake well, set aside.
  • Preheat oven to 425℉.
  • Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
  • Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
  • Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
  • Toss the julienned apple in 1 teaspoon fresh lemon juice.
  • In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.

Greek Chicken Bowls

I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
 
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
 
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now.  We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
 
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.
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Greek Chicken Bowls

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • Marinade
  • 1 pound boneless, skinless chicken sliced in half to make thin cutlets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cucumber Salad
  • 2 cups English cucumbers chopped
  • 4 Roma tomatoes chopped
  • 1/2 cup kalamata olives sliced in half
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1/4 cup pepperoncini peppers sliced
  • 1 pouch Good Seasons Italian Salad Dressing
  • 1/4 cup white wine vinegar
  • 3 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Tzatziki Sauce
  • 2 cups plain Greek yogurt
  • 1 large English cucumber seeds removed
  • 1 clove garlic grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 cups steamed rice or cooked riced cauliflower
  • 1/2 cup feta cheese

Instructions

  • First make the Tzatziki 24 hours before serving:
    Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight.
    Discard liquid.
    Grate cucumber and squeeze dry using a clean dish towel.
    Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight.
    Serve with your Greek Chicken Bowl.
  • 8 hours before you plan to cook the chicken, prepare your marinade:
    In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper.
    Massage the marinade into the chicken and place the bag in the refrigerator.
  • Make rice or riced cauliflower and set aside.
  • When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray.
    Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through.
    Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
  • Meanwhile, prepare the cucumber salad :
    In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers.
    Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)
    Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
  • To assemble your Greek chicken bowl:
    Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.
    Serve.

Layered Salad in a Jar

layered salad in a jar
After a weekend in Atlanta helping our daughter move, it is clear that people are ready to be out and about. From the cars in business parking lots, you would never know this country, or the world has been through all that it has with the coronavirus.

I have the itch to travel, and I’m sure I’m not alone. I am not even picky at this point. A trip to the beach would be fabulous, but I would take the mountains too. I am ready for some time away from home more than I can even explain. The thing is, I am still a little hesitant in making any plans. I am not comfortable flying right now, and I do not think I am ready to stay in a hotel either.

Greg and I bought a camper in November and have taken it out a few times. Never really far away, but as it turns out, our timing may have been perfect. Hooking up the camper and driving somewhere should be relatively safe. Maybe we will see a few state parks this year!

Planning the menu for camping is always fun, and these layered salads in a jar are a perfect, easy, and delicious lunch! These would also be great for a picnic or beach day.

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Layered Salad in a Jar

Course Salad
Servings 12
Author Amye Melton

Equipment

  • 12 (1-pint) wide-mouth canning jars with lids

Ingredients

  • Dressing:
  • 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons mild honey
  • 2/3 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • 1 cup feta cheese crumbled
  • Salad:
  • 1 pound orzo pasta
  • 1 (16-ounce) bag baby greens, spinach, arugula, or romaine
  • 5 green onions, white and green parts thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted kalamata olives coarsely chopped
  • 1 cucumber coarsely chopped with peel
  • 1/2 cup feta cheese crumbled
  • 1 tablespoon dried oregano, or 2 tablespoons chopped fresh oregano leaves

Instructions

  • TO MAKE THE DRESSING: In a boel, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
  • TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package directions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing, set aside.
  • In a small bowl, stir together the green onions, tomatoes, olives, and cucumber, set aside.
  • In a separate small bowl, stir together the 1/2 cup feta and the oregano, set aside.
  • TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide-mouth canning jars with lids ready.
  • Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following; 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad.
  • Top with lids and refrigerate until needed.
  • To serve, shake the jar to distribute the dressing.

Notes

The dressing and orzo can be prepared up to 1 day in advance and refrigerated.  Assemble the salad in jars up to 6 hours before it is to be served.  Keep it cold until serving time.