Wednesday, August 3, 2011

A Recipe Trifecta!

It all starts with this salad dressing by Our Best Bites: Greek Salad Dressing & Marinade

You will see that the recipe calls for freshly squeezed lemon juice; before you squeeze, grate the zest of one of the lemons into a large mixing bowl and set aside for the Orzo Salad. Then proceed to make the dressing in a blender as directed. My other alterations to this recipe were to use only 2 garlic cloves, and to reserve about a third of the called-for amount of feta. I blended as directed, then added the reserved cheese, and pulsed to obtain a chunky consistency.

Greek Orzo Salad

  • 1 cup of orzo pasta
  • zest of one lemon
  • 2 scallions, chopped finely
  • ½ cup grape tomatoes, quartered
  • ½ cup frozen peas
  • salt & pepper
  • 1/3 to ½ cup Greek Salad Dressing
  • ¼ cup crumbled feta cheese
  • salt & pepper to taste

Cook orzo as directed, adding frozen peas in the last 5 minutes. Rinse in cold water to halt cooking, and drain well. Dump into large mixing bowl.

Add remaining ingredients, and toss to mix well. Season as desired with salt & pepper. Refrigerate for 3 hours to combine flavors.

Greek Chicken Burgers

  • 1 egg, beaten
  • 2 scallions, chopped finely
  • 2 TBSP garlic-&-herb-marinated sun-dried tomatoes, minced
  • ½ cup bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup Greek Salad Dressing
  • One package ground chicken (20 oz?)
  1. Beat egg in bottom of large mixing bowl.
  2. Add remaining ingredients except chicken and mix thoroughly. Add chicken, and gently combine completely.
  3. Lay out a piece of waxed paper on counter, and divide mixture into 5 patties, about ½” thick.
  4. Heat a large frying pan over medium heat. Spray with vegetable spray. Add patties, and fry for 5-1/2 minutes each side.
  5. Alternatively, heat a Forman Grill to medium high heat, and cook patties for about 6 minutes total.

Serve with or without buns.

greek chicken burgers


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