oregano | Not Just Sunday Dinner

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.

Print Pin

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.

Barbacoa

Savannah meal preps and shows me up with her kitchen skills all of the time. Why she doesn’t start Not Just Sunday Dinner Too is beyond me! She works long hours, especially during tax season, and because she does not eat dairy or eggs, she does best to eat at home.

Well, I guess you can teach an old dog new tricks. I meal prepped last week! I made three different meals using a large chuck roast, 1 lb. ground pork, and a few additional ingredients. I now have Egg Roll Bowls, Barbacoa Stuffed Poblano Peppers, and Barbacoa Bowls in the freezer, ready for those nights when I just don’t feel like cooking.

The word “barbacoa” refers to both the preparing of the meat and the meat itself. It can be lamb, goat, beef, or pork. It was traditionally steam-cooked underground, but the slow cooker is an easy method for tender and juicy results. The flavor of the meat is incredible! I found this recipe on lemonblossom.com. Kathy has incredible recipes that will keep you scrolling for days!

Barbacoa makes a great taco. As I mentioned, I made stuffed poblano peppers and barbacoa bowls. To assemble the barbacoa bowls, place cooked rice or riced cauliflower in your bowl. Spoon desired amount of shredded beef, with juice, into the bowl. Top with your favorite toppings and squeeze fresh lime juice over the top.

Print Pin

Barbacoa

Course Main Course

Author Amye Melton

Ingredients

1/3 cup apple cider vinegar
3 tablespoons freshly squeezed lime juice
2 to 4 chipotle peppers in adobo sauce, seeds removed plus 2 teaspoons adobo sauce
4 garlic cloves chopped
4 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
2 tablespoons extra virgin olive oil
4 pound chuck roast
salt and pepper
3/4 cup chicken broth
2 bay leaves

Instructions

In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
Cook on high for 6 hours or low for 8 - 10 hours.
Using two forks, shred the beef in the crock pot. Stir to combine with the juice.

Creamy Italian Sausage and Tortellini Soup

The holidays sure do look different this year! Most of you know that gathering with my family has always been a cherished time for me. That time holds memories like no other; gathered with the people who know me best and love me anyway.

I admit I may have had a tiny meltdown today. I mean, Thanksgiving was one thing, but Christmas is another thing altogether! However, I have so many things to be thankful for this season that I will not let a little distance spoil my season.

Typically, I would be running around. I would be searching for the perfect gifts. I would go a little overboard and spend way too much money. This year, I will make homemade gifts, spend more time reflecting on all of the good things in my life and the incredible things that await me in 2021, like my very first grandchild!

Today I share a new recipe that I made for Savannah while she was home during Thanksgiving. This soup is delicious and perfect for a cold night. It comes together fast, so it’s easy to put on the table after a busy day of work, shopping, or making homemade gifts.

Print Pin

Creamy Italian Sausage and Tortellini Soup

Author Amye Melton

Ingredients

1 pound Sweet Italian Sausage crumbled, cooked and drained
4-5 cups Vegetable broth
2 14-ounce cans diced tomatoes undrained
1 cube Vegetable bouillon cube
2 cloves garlic grated with microplane grater
1/2 teaspoon dried oregano
1 8-ounce cream cheese cubed
18 ounces cheese tortellini
3 handfuls fresh baby spinach

Instructions

Add browned and drained sausage to a slow cooker.
Add broth, tomatoes, bouillon cube, garlic, oregano, and cream cheese.
Cook on low, stirring occasionally, until the cream cheese has melted.
Add tortellini and spinach. Give it a stir and cook about 30 minutes, or until tortellini is tender and spinach has wilted.
Serve with garlic bread, if desired.

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.

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.

Homemade Pizza

homemade-pizza

How has life changed for you over the past couple of weeks? I know for the medical workers it has become busy, hectic, and a little scary, and for that, you are in my prayers. For me, I’ve had my mother living with me since mid-March. Greg has worked from home more than ever, I did Walmart pickup for the first time ever this week, we watch church on Facebook, I meet with my youth group via Zoom, and I have been fishing twice in the past week for the first time in years! Life has slowed down, and I do not consider that all bad. I am finding joy in the TIME I have now, and it’s pretty sweet!

Before moving to the farm, pizza delivery was a weekly affair. However, it just doesn’t happen in the middle of the country! I’ve tried many recipes, but when I found this fabulous recipe several years ago, I knew my search was over. This is a perfect time to get the family involved and make homemade pizzas!

This recipe is almost as simple and picking up the phone to order a pizza, but the flavor is much better! No kidding, it takes just a matter of minutes to mix up this dough using my heavy-duty Kitchen Aid mixer with a dough hook. Allow the mixture to rise for two hours. Then you are ready to prepare your homemade pizza or refrigerate the dough to use over the next 12 days. You will get about three 10-inch pizzas from this dough.

I have used stones and pans for baking, and I prefer a large, heavy-gauge baking sheet with sides. The sides will keep the oil from dripping in the oven, and a heavy-gauge pan holds enough heat to brown and crisp the crust nicely. This crust also doubles as a nice focaccia bread! (Recipe included.)

Thirty minutes before baking time, preheat the oven to 425 °F. Prepare this simple, no-cook sauce and measure and prepare all of your toppings in advance. Remove from the pan immediately and serve.

5.0 from 2 reviews

Olive Oil Dough for Homemade Pizza

Author:

Amye Melton

Ingredients

2¾ c. lukewarm water
1½ tbsp. granulated yeast (2 packets)
1½ tbsp. kosher salt
1 tbsp. sugar
¼ c. extra virgin olive oil
6½ c. unbleached all-purpose flour

Instructions

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
Prepare and measure all of the toppings, set aside.
Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
NOTES: You c

Notes

You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.

5.0 from 2 reviews

Pizza Sauce for Homemade Pizza

Author:

Amye Melton

Ingredients

1 (28-oz.) can crushed tomatoes
2 (6-oz.) cans tomato paste
2 tbsp. extra virgin olive oil
1 tbsp. Italian seasoning
1 tbsp. dried oregano
1 tsp. onion powder
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 tsp. kosher salt
1 tsp. sugar

Instructions

Place all ingredients in a large bowl and stir to combine. Store in refrigerator.

Notes

If you prefer a completely smooth consistency you pour the mixture into a blender and pulse several times.

Can be frozen.

5.0 from 2 reviews

Focaccia

Author:

Amye Melton

Ingredients

Suggested toppings:
Onions and fresh rosemary
Cherry tomatoes, halved with chopped fresh basil.
Black olives and goat cheese.

Instructions

Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
Allow the focaccia to rest and rise for 20 minutes.
After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
Cut into wedges and serve warm.