Avgolemono with Chicken (Authentic Greek Chicken in Egg-Lemon Sauce)

 


  • Servings: 6
  • Difficulty: Easy

Avgolemono is a staple in Greek cooking used for sauces and soups. The only ingredients are eggs, lemon juice, and broth. I asked Marina, my wonderful tour guide in Athens, what her favorite Greek dish was and she was kind enough to share it with me. She enjoys this dish with either chicken or pork and since we had chicken tenders on hand we made the dish with chicken. The blended flavors worked so well together...mild, but extremely flavorful. Our husbands and nephew along with myself and Barbara really enjoyed this dish, which we served over Jasmine rice. This will definitely be a repeat meal for family and friends!😋😋

Ingredients

  • 1/2 cup EVOO
  • 2 lbs chicken tenders or pork (cut into 1″ pieces)
  • 3 leeks, diced
  • 3 spring onions (scallions), diced
  • 3 carrots, diced
  • 2 cups chicken stock or vegetable stock
  • 1/2 cup white wine
  • celery leaves or parsley cut into pieces (we used Italian parsley)
  • 1/4 cup fresh dill, chopped
  • juice of 1 large lemon
  • 1 extra large egg, room temperature
  • salt & pepper to taste

    Directions

    1. In a large skillet heat the EVOO over medium-high heat.
    2. Season the meat chunks with salt & freshly ground pepper.
    3. Saute until nicely browned on both sides, do not overcook.
    4. Remove the meat to a platter and keep warm.
    5. Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
    6. Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
    7. Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
    8. In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
    9. Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
    10. Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.

     

     

    Marina Tsikou- food experience designer +30 6946 907062 marina@greekality.com www.greekality.com

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    Authentic Greek Tzatziki

     


    • Difficulty: Easy

    While in Athens I took a 4 hour cooking class at “The Greek Kitchen” and learned to make this delicious tzatziki, the best I ever tasted, along with several other traditional Greek specialties and a trip to the market (butcher, fish, and produce markets ). It's so simple to make and is a great appetizer dip for dolmades, raw vegetables, or as a sauce over chicken or vegetables. I’m working on updating the blog with the other specialties so please standby . 😋

    Ingredients

    • 1 large cucumber, peeled
    • 1 carrot, shredded (Optional)
    • 2 cups strained Greek Yogurt, (I used Fage 5% milkfat)
    • 2-3 cloves garlic, minced
    • Dill, finely chopped to taste
    • 1/4 cup EVOO
    • 1 tsp white wine vinegar
    • salt & pepper to taste

      Directions

      1. Slice peeled cucumber lengthwise and remove seeds with a spoon. Sprinkle with a little bit of kosher salt and leave to drain.
      2. Using a cheese grater, grate the cucumber then squeeze with your hands to remove as much liquid as possible and place in a mixing bowl.
      3. Stir in yogurt, finely chopped dill and garlic.  Season with salt and pepper to taste.
      4. Mix all together well. For best results refrigerate overnight. (2-3 hours is a good amount of time to really let the yogurt take on all the flavors).
      5. Garnish with a sprig of dill & kalamata olive and serve with pita bread as an appetizer or as a delicious topping to souvlaki.

      Notes: In the class we omitted the carrot and I omitted it as well for this posting because I prefer Tzatziki without carrot. Feel free to add it as original recipe states.

      “The Greek Kitchen”

      Athens, Athinas 36, Athina 105  51, Greece

      +306978464701

       

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      Penne Alla Vodka – Gluten Free

       

      Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack.  We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta.  Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.

      This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

      Ingredients

      Servings: 8-10

      • Prepare basic tomato sauce ahead of time (see recipe link below)
      • 2 lbs. Barilla Gluten-Free Penne pasta with the lines (sauce sticks to it better)
      • 6 Tablespoons of salted butter
      • 8-10 large garlic cloves, minced
      • 1/2 tsp cayenne pepper (or more for a bigger kick)
      • 6-8 shakes red pepper flakes (more if you like it hotter)
      • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
      • 1 tsp pink Himalayan salt
      • dash of black pepper
      • 4 ounces vodka
      • 1 qt heavy cream (light cream can also be used)
      • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
      • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
      • 1 lb. mozzarella cheese,  shredded or diced

      Instructions

      • Saute garlic and prosciutto in melted butter in a deep skillet.
      • Add salt, cayenne pepper & red pepper flakes.
      • Add vodka to deglaze and stir well.
      • Add cream, red sauce, and Pecorino Romano cheese. 
      • Simmer & stir until it comes to a boil, don’t overcook.
      • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
      • Pour 2 ladles of vodka sauce over cooked penne to coat.
      • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
      • Garnish with fresh basil leaves. 


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      Penne Alla Vodka

       

      Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

      This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

      Ingredients

      Servings: 8-10

      • Prepare basic tomato sauce ahead of time (see recipe link below)
      • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
      • 6 Tablespoons of salted butter
      • 8-10 large garlic cloves, minced
      • 1/2 tsp cayenne pepper (or more for a bigger kick)
      • 6-8 shakes red pepper flakes (more if you like it hotter)
      • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
      • 1 tsp pink Himalayan salt
      • dash of black pepper
      • 4 ounces vodka
      • 1 qt heavy cream (light cream can also be used)
      • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
      • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
      • 1 lb. mozzarella cheese,  shredded or diced

      Instructions

      • Saute garlic and prosciutto in melted butter in a deep skillet.
      • Add salt, cayenne pepper & red pepper flakes.
      • Add vodka to deglaze and stir well.
      • Add cream, red sauce, and Pecorino Romano cheese. 
      • Simmer & stir until it comes to a boil, don’t overcook.
      • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
      • Pour 2 ladles of vodka sauce over cooked penne to coat.
      • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
      • Garnish with fresh basil leaves. 


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      Jennifer’s Beef Stew

       

      Jennifer's Beef Stew

      • Servings: 6
      • Difficulty: Easy

      When we were kids my least favorite meal (besides liver) was beef stew. I hated it and Teresa liked it. On a recent trip back to Long Island, my daughter Jennifer made a batch of beef stew which I tasted just to be polite. I was pleasantly surprised. There were so many wonderful flavors that I ate the whole bowl! Her secret was the beef bone broth, Isabella wine & thyme. I have used beef bone broth in the past; however, none compare as well to the Epic brand made from grass-fed beef. Serve with buttered Italian bread, over creamy mashed potatoes, rice or egg noodles. You won't need a knife to cut your meat, it's extremely tender, juicy, and delicious!

      Ingredients

      • 2  lbs. beef stew meat (or beef chuck cut into 1-inch squares)
      • 2 Tablespoons bacon grease (from 6 strips cooked bacon)
      • 2 lbs. mushrooms, thickly sliced in half or thirds
      • 2½ tsp sea salt or to taste (divide into 1 tsp and 1½ tsp)
      • 1½ tsp freshly ground black pepper (divide into 1 tsp and 1/2 tsp)
      • 1/4 cup all-purpose flour (use gluten-free flour if gluten is an issue)
      • 1 cup red wine (Jennifer uses Isabella by Pindar, however, any Cabernet Sauvignon, Montepulciano or Sangiovese will work)
      • 2 Tablespoons EVOO
      • 6 carrots, peeled & cut into 1/2-inch pieces
      • 1 large onion, roughly chopped
      • 5-6 large cloves garlic, minced
      • 2 Tablespoons tomato paste
      • 2 bottles (28 ounces) Epic Beef Bone Broth Jalapeno & Sea Salt
      • 2 bay leaves (optional)
      • 4 russet potatoes, quartered then cut into small bite size pieces
      • 1½  tsp dried thyme leaves
      • 2 tsp parsley (dried or frozen cubes)
      • 1 bag frozen peas, thawed (optional)
      • 1 Tablespoon all-purpose flour to thicken gravy

        Directions

        1. Pre-heat oven to 325ºF.
        2. In a large mixing bowl, combine flour, 1½ tsp sea salt, and 1 tsp black pepper. Mix together then add the stew meat a little at a time to coat all sides well.
        3. In a large dutch oven, heat bacon grease over medium heat until hot. Transfer meat in 2-3 batches, into the hot bacon fat. Cook 3 minutes on each side until browned. Add EVOO if needed. Set meat aside in a bowl.
        4. Pour 1 cup red wine into the dutch oven to deglaze and bring to a boil, scraping bottom well to get all the meat bits mixed in.
        5. Add the mushrooms and simmer for 10 minutes.
        6. In a separate large skillet on medium-high heat, add 2 Tablespoons EVOO. Add carrots, potatoes, onion, and garlic. Sauté approximately 4 minutes.
        7. Add 1 Tablespoon flour and mix constantly for 1-2 minutes. (If a thicker gravy is Preferred, add 2 Tablespoons flour instead of 1.)
        8. Add 2 Tablespoons tomato paste.
        9. Sauté 1-2 minutes longer.
        10. Transfer the vegetables to the dutch oven. Add the 2 bottles of beef bone broth, 2 bay leaves, dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return the beef (and bacon if you cooked bacon), to the pot and stir to combine.
        11. Cover dutch oven with lid and bake in a 325ºF oven for 1 hour and 40 minutes. Add thawed peas and continue cooking another 5 minutes. Ladle into bowls and enjoy!

        Notes:  I always have bacon fat on hand in the refrigerator. Once I cook the bacon I drain the fat into a small pyrex dish then store covered in the refrigerator.

        Beef broth may be substituted for Beef bone broth.

         

         

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        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

         

        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

        • Servings: 8-10
        • Difficulty: Easy

        One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

        Ingredients

        • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
        • 10 large cloves garlic, minced
        • 1 cup  Parmigiano Reggiano, grated
        • 1/2 tsp dried oregano
        • 2 Tablespoons dried parsley
        • salt & pepper to taste
        • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten not an issue)
        • 6 Tablespoons salted butter, melted to combine with bread crumbs
        • 1 Tablespoon salted butter to sauté mushroom stems

        Directions

        1. Preheat oven to 425º F.
        2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
        3. Dry mushrooms well with paper towels.
        4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
        5. Place the mushrooms on the baking pan.
        6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
        7. In a medium size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
        8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
        9. Place into preheated oven and bake for 15-20 minutes, or just until golden.
        10. Remove from oven. Let sit about 5 minutes then serve.

         

        Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

         

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