a little of each

A family's cookbook

Friday Night Greek Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:06 pm
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This recipe has become our Friday night tradition. It’s wonderful served with a Greek salad, some sautéed spinach, and good bread.



1 lb chicken thighs

1 lemon, zested and juiced

Olive oil

1 Tbl red wine vinegar

2 cloves garlic

1 Tbl Penzeys Greek Seasoning (oregano, marjoram, granulated garlic, salt and pepper)

Pinch of garlic salt

Feta cheese

Potatoes, quartered

Carrots, peeled and chopped



Mix the juice and zest of the lemon with twice as much olive oil. Add the vinegar, garlic, Greek seasoning, and garlic salt. Place the chicken thighs in a large baking dish and scatter the quartered potatoes in between the chicken. Pour the lemon and olive oil mixture over the chicken and potatoes. Top it with another dusting of Greek seasoning or garlic salt, if you want. Bake at 375 for 45 minutes. Sprinkle some feta cheese on top and broil briefly, just until the cheese starts to melt.


Tzatziki December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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  • 32 oz container plain yogurt (strained to yield 1 ½ cups)
  • 1 large cucumber, peeled and grated
  • 1 clove garlic, crushed (more, if you’re a Freitag)
  • 1 ½ Tbl fresh dill, chopped,
  • 3 Tbl extra-virgin olive oil
  • 1 ½ Tbl red wine vinegar
  • salt to taste


You may substitute ¾ cup unstrained plain yogurt and ¾ cup sour cream. To strain the yogurt, line a sieve with three or four paper towels. Place the yogurt in the sieve, and the sieve on top of a bowl. Put it in the refrigerator for a few hours or overnight. Using paper towels to absorb the liquid, squeeze excess water from cucumber. Add to yogurt mixture. Mix in remaining ingredients. Cover and refrigerate until serving. Serve with fresh Greek bread, warm pita or over grilled chicken.

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