Greek Marinated Chicken with Butter Leaf Lettuce Salad

Greek Marinated Chicken with Butter Lettuce Salad

Greek food or Mediterranean cuisine has a lot of flavors. Such as olives and olive oil  with its three primary flavors: bitterness, pungency (or pepperiness), and fruitiness. There is also lemon juice, cheese, eggplant, zucchini, yogurt, herbs, wine, fish, lamb, poultry, rabbit and pork.

Greek desserts also are known for their use of nuts and honey. Some of the desserts are Baklava, Greek Rice Pudding, and a Quick and Easy Greek Yogurt Dessert, that consists of only 4 ingredients, strained Greek yogurt, sweetened condensed milk, lemon zest and juice.

Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and desserts.

Ancient Greek cuisine rarely included meat in their food preparations as it was not readily available.

But fish was always available, as well as today, their more common source of animal protein.

Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.

Greek Marinated Chicken with Butter Leaf Lettuce Salad

First prepare the marinade for the chicken, then set it aside to prepare the salad dressing. Here is what you will need.

Greek Marinated Chicken

1 cup Greek strained yogurt, plain

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ tablespoon dried oregano

1 medium lemon

½ teaspoon Himalayan salt

Freshly cracked pepper corns

¼ bunch fresh cilantro

3½ to 4 pounds chicken (mix of drumsticks and thighs)

adding lemon juice to marinade for Greek Marinated ChickenFor the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixng ingredients thoroughly, add lemon zest and lemon juice, and mix in.

adding chopped cilantro to marinade for Greek Marinated ChickenChop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate. We could not find any history of the use of cilantro in Greek food, though cilantro is cultivated in Southern Europe where Greece is found.

marinating chicken

Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or aluminum foil, and place in refrigerator for a least 30 minutes.

While the chicken is marinading, make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.

Herbed Goat Cheese and Pear Dressing

1/3 cup extra-virgin olive oil

3 tablespoons pear nectar

1 1/2 tablespoons white balsamic vinegar

1/2 tablespoon fresh lemon juice

1/4 teaspoon sweet garlic Dijon mustard

One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel

1/2 cup crumbled goat cheese, with herbs

1/4 teaspoon Himalayan salt

1/4 teaspoon freshly crushed pepper corns

ingredients in a nutri-bullet for Herbed Goat Cheese and Pear Dressing

Herbed Goat Cheese and Pear Dressing

Blend together in a blender, or food processor the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

Pour into your favorite dressing server, or a jar and set aside in the refrigerator.

ready to bake  Greek Marinated ChickenNext preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place into a 9 X 13 glass baking dish.

Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes, meantime prepare the Butter Leaf Lettuce Salad.

Here is what you will need.

1 head butter leaf lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and sliced

1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

1/3 cup pecan pieces

1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins

Butter Leaf Lettuce Salad with Herbed Goat Cheese and Pear DressingPlace the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.

close-up Greek Marinated Chicken with Butter Leaf Lettuce SaladNext add to each plate two pieces of cooked Greek Marinated Chicken and serve.

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National Strawberry Ice Cream Day 2015

National Strawberry Ice Cream Day 2015

Today, January 15, 2015 is National Strawberry Ice Cream Day (USA).

Ice cream is a frozen food usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors.

Ancient civilizations have served ice for cold foods for thousands of years. Around 200 B.C the Chinese served a frozen mixture of milk and rice. During Nero’s time of ruling over the Roman Emperor (37–68 AD) he had ice brought from the mountains and had it mixed it with fruit.

Introduction of Ice Cream to Europe

In Europe the first recipe for flavored ices appears in France around 1674, and made its appearance to England in the 18th century. In 1718 in England’s capital, London, was published a book titled “Mrs. Mary Eales’s Receipts” which contained an ice cream recipe.

Ice Cream…A New Find in the New World

In the “New World” (USA) ice cream sodas was first introduced in 1874 and by the late 19th century the ice cream sundae came to be. During the American Prohibition (US outlawed the making and serving of any alcohol) the ice cream parlor to some extent replaced the outlawed bars and saloons.

In 1851, in the city Boston, the first commercial factory was built for the production of ice cream.

Eating Ice Cream To Your Hearts Delight

Americans are the number one consumers of ice cream, an average person living in the USA eats 48 pints of ice cream a year. In 2011 the total amount of ice cream consumed in the United States was 1.58 billion gallons.

To make one gallon of ice cream, it requires 192 ounces of milk. Dairy cows produce about 1024 ounces of milk in a day (about 128 8 oz. glasses of milk). That means, if we have calculated appropriately, one dairy cow makes approximately 5.5 gallons of ice cream every day.

Being Thankful for Ice Cream

Let’s give thanks to the cow for ice cream. Really without them, we would not have ice cream, nor would January 15th each year in the United States, be National Strawberry Ice cream Day.

For those of you who are adventurous and would like to make homemade ice cream, here is a recipe we found on food.com by Elizabeth Knicely.

The recipe calls for fresh strawberries. But if you are unable to find fresh ones at your local market, frozen will work as will.

Homemade Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons lemon juice

1 1⁄2 cups sugar

1 1⁄2 cups whole milk

2 3⁄4 cups heavy cream

1 1⁄2 teaspoons vanilla extract

Combine strawberries, lemon juice, and 1/2 cup of sugar in a bowl and stir. Allow to sit for up to 2 hours.

Strain berries and reserve the juices.

Puree half the berries.

In a medium bowl mix milk and remaining sugar until sugar is dissolved. Stir in heavy cream, leftover juice from the berry mixture, vanilla, and mashed strawberries.

Turn on Ice Cream Machine and pour mixture into the frozen freezer bowl for about 20 minutes.

Add the rest of the strawberries and mix for another 5 minutes.

A NOTE FROM Elizabeth Knicely…

The ice cream will be very soft and creamy. We transferred ours to a container and stuck it in the freezer for about an hour to thicken it up a little the way we like it.

I am looking forward to trying out some other new ice cream recipes now that I see just how easy it is to do! In fact, I have a container of blueberries in the kitchen that I think would be great in ice cream too!

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