Wednesday, January 26, 2011

Cook something Greek

Right now, I am cooking about one night a week when Eric is home, so when I do, I think long and hard about making something good! For y'all Birmingham folks, this is a copy cat recipe from a yummy little Greek place called Tazikis. They have a Friday special that is SO good! Basically, you make a balsamic vinaigrette and toss grilled chicken (I'll put the best Greek chicken marinade recipe below) with pasta and put it over a bed of mixxed greens. Then, top it off with tomatoes, feta cheese, and fresh basil. Do NOT skip the basil it makes it so good! This recipe makes a lot, so you could cut it in half. It is so good, hot and yummy but crunchy and fresh! Perfect for these long winter days! Let me know how you like it!

 Friday Special
• 3 tbsp. fresh thyme (chopped) (or 1 1/2 tbsp. dried- I had none on hand so used oregano)
• 1 tbsp. shallot (minced)
• ½ cup balsamic vinegar
• Juice from one lemon
• 1 tsp. sugar
• 1 tbsp. Dijon mustard
• 1-1 ½ cup olive oil
• Salt and pepper to taste
•  lettuce (I used mixxed greens and baby spinach)
• 1 ½ pounds cooked penne pasta (I used whole wheat)
• 6 boneless skinless chicken breasts, grilled and cubed (just cook however much you need for your crew)
•  feta cheese
• 1 tomatoes seeded and diced
• 1 handful fresh basil, chopped
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper. (I did this in the food processor and it worked well)
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta and chicken with vinaigrette to taste. Put chicken/pasta on lettuce and top with tomatoes, feta, and basil. Serves 6.

Greek Marinade
 1 cup olive oil
1/4 cup freshly squeezed lemon juice
 3 cloves garlic, minced
 2 tablespoons Dijon mustard
 2 tablespoons dried oregano
 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
 2 tablespoons chopped fresh parsley
 1 teaspoon freshly ground black pepper
 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

The longer the meat marinades the better! Just cover and refrigerate.

I am, by no means, a food photographer pro, but just to give you and idea.. Yum!

And since every post is sweeter with a picture of her, my sous chef.



DavidandSteff said...

mmmmm! Sounds good! I love anything Greek. Darn cute sous chef.

Lauren said...

That looks amazing!!!!!! :)

Carina Deshotels said...

Gonna have to give it a whirl...looks very yummy! such a good wifey :)

Valerie said...

Oooo, love Friday special! Definitely going to have to try this!!

Keri said...

Oh, I love Taziki's! Can't wait to try this sometime. If you ever happen to come across the recipe for their rice, I would love to know what's in it!!

Ellen said...

so glad you posted this! now we can enjoy the friday special all the way out here in california!