Greek – Chef Tom Cooks ! https://cheftomcooks.com A friendly cooking and recipe blog. Thu, 06 Jul 2017 15:33:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.8 Tzatziki Sauce https://cheftomcooks.com/recipe/tzatziki-sauce/ https://cheftomcooks.com/recipe/tzatziki-sauce/#respond Thu, 06 Jul 2017 15:33:01 +0000 http://cheftomcooks.com/?post_type=recipe&p=107396

This flavorful Greek sauce is extremely easy to make and is great as a dip or a topping for chicken or gyros.

Tzatziki Sauce
Servings6 servings
Prep Time5 minutes
Ingredients
Instructions
  1. In a bowl mix all the ingredients.
  2. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then place in the refrigerator until ready to serve.
]]> https://cheftomcooks.com/recipe/tzatziki-sauce/feed/ 0 Beef Souvlaki https://cheftomcooks.com/2010/01/10/beef-souvlaki/ https://cheftomcooks.com/2010/01/10/beef-souvlaki/#comments Sun, 10 Jan 2010 17:06:24 +0000 http://cheftomcooks.com/?p=1198 1 lb. sirloin tip steaks or round steaks
2 teaspoons dried oregano
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
2 teaspoons oil
1/4 cup lemon juice

Sauce:
1/3 cup plain yogurt
1/2 teaspoon dried dill
1 teaspoon red wine vinegar
1 teaspoon minced garlic

Combine spices and oil and press into meat of both sides. Cut meat into 1-inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes,  turning once. Do not overcook.  Combine sauce ingredients and serve with Souvlaki.

]]> https://cheftomcooks.com/2010/01/10/beef-souvlaki/feed/ 3 Greek Chicken with Artichokes https://cheftomcooks.com/2009/01/19/greek-chicken-with-artichokes/ https://cheftomcooks.com/2009/01/19/greek-chicken-with-artichokes/#comments Mon, 19 Jan 2009 15:11:57 +0000 http://cheftomcooks.com/?p=481 4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs

Remove bones and skin from chicken breast halves. Heat oil in 10?inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat. Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork. Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over medium heat; boil and stir 1 minute. Pour sauce over chicken and garnish with minced parsley if desired.

Serves 4

]]> https://cheftomcooks.com/2009/01/19/greek-chicken-with-artichokes/feed/ 1 Chicken Souvlaki https://cheftomcooks.com/2007/03/07/chicken-souvlaki/ https://cheftomcooks.com/2007/03/07/chicken-souvlaki/#comments Wed, 07 Mar 2007 05:32:55 +0000 http://cheftomcooks.com/2007/03/07/chicken-souvlaki/ 4 boneless, skinless chicken breasts, cut into pieces
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
Tzatziki Sauce – Click for recipe

Heat oven to 200° F. Wrap the bread in foil and place in oven.

In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Spread the bread with some of the Tzatziki (yogurt sauce) and top with the chicken. Add the tomato salad and fold.

Makes 4 servings

]]> https://cheftomcooks.com/2007/03/07/chicken-souvlaki/feed/ 5 Tzatziki Sauce – Yogurt Cucumber Sauce https://cheftomcooks.com/2007/03/04/tzatziki-sauce-yogurt-cucumber-sauce/ https://cheftomcooks.com/2007/03/04/tzatziki-sauce-yogurt-cucumber-sauce/#comments Mon, 05 Mar 2007 04:21:12 +0000 http://cheftomcooks.com/2007/03/04/tzatziki-sauce-yogurt-cucumber-sauce/ 2 Small Cucumbers, Peeled, Seeded & Diced
1 1/4 cup Yogurt
2 Tbls Olive oil
Juice of 1 lemon
4 Garlic cloves, minced
1 Tbls Fresh dill, chopped
White pepper
Salt

Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.

Blend yogurt mixture with a whip until smooth.

Dry cucumbers by patting with paper towels.

Add Cucumbers and dill to yogurt mixture.

Salt and pepper to taste.

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