MY BIG FAT GREEK FRIED CHICKEN
My recipe for Greek-inspired fried chicken marinated in lemon juice and extra-virgin olive oil, deliciously seasoned with my Recipe #488671. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time P1DT2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
- POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
- MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
- REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
- MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
- SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
- ENJOY!
Nutrition Facts : Calories 560.9, Fat 32.5, SaturatedFat 7.9, Cholesterol 115, Sodium 3588.7, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 32.8
MY BIG FAT GREEK SEASONING
My MSG-free recipe for authentic Greek seasoning is the best you will ever taste... and has less sodium than the leading brand.
Provided by The Spice Guru
Categories Vegetable
Time 15m
Yield 36 serving(s)
Number Of Ingredients 21
Steps:
- NOTE: PLEASE PREPARE THIS RECIPE EXACTLY AS WRITTEN, WITH NO SUBSTITUTIONS OR OMISSIONS. GARLIC SALT AND/OR ONION SALT MAY BE SUBSTITUTED BY USING 50% GARLIC POWDER OR ONION POWDER WITH 50% FINE SEA SALT. IF YOU MUST SUBSTITUTE THE VEGETABLE BOUILLON POWDER, USE CHICKEN BOUILLON POWDER. MEASURE all of the SPICE MILL INGREDIENTS into a clean spice mill or coffee grinder.
- MILL mixture for 10 seconds.
- STOP then shake spice mill.
- REPEAT milling and shaking procedures until mixture is finely ground.
- TRANSFER mixture to a resealable container.
- ADD the SHAKE-IN INGREDIENTS.
- SEAL the container.
- SHAKE until thoroughly blended.
- STORE tightly sealed in a cool, dry place away from light.
- ENJOY measure-for-measure an all-purpose seasoning for your favorite savory Greek recipes.
Nutrition Facts : Calories 22.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.1, Protein 0.6
MY BIG FAT GREEK LEMON SOUP (MADE EASY)
My easy version of Avgolemono (Greek egg lemon soup), made with my Recipe #488671, can be prepared two ways -- with diced rotisserie chicken -- or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED.
Provided by The Spice Guru
Categories Chicken Thigh & Leg
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
- TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
- THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.
Nutrition Facts : Calories 259.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 106, Sodium 373.6, Carbohydrate 22.2, Fiber 0.5, Sugar 6.1, Protein 10.4
MY BIG FAT GREEK BURGER
I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
- To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
- Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
- To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.
MY BIG FAT GREEK PASTA SALAD
This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.
Provided by Kitchen Witch Steph
Categories Vegetable
Time 1h15m
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until al-dente. Drain.
- Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
- Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.
Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1
MY BIG FAT GREEK FRITTATA
Make and share this My Big Fat Greek Frittata recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees F.
- In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
- Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
- Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.
Nutrition Facts : Calories 335.3, Fat 24.1, SaturatedFat 8.4, Cholesterol 459.2, Sodium 892.4, Carbohydrate 4.1, Fiber 1.6, Sugar 2, Protein 25.3
MY BIG FAT GREEK PASTA SALAD
Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.
Provided by GingerlyJ
Categories Spinach
Time 20m
Yield 2 pounds, 12-15 serving(s)
Number Of Ingredients 14
Steps:
- cook pasta til al dente. Drain.
- add veggies to pasta.
- for dressing assoil, vinegar, lemon juice, seasoning, sugar and garlic.
- toss in pasta.
- top with lemon zest,chopped mint and cheese.
- chill.
Nutrition Facts : Calories 382.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 48.8, Sodium 243.2, Carbohydrate 34.1, Fiber 2.6, Sugar 5.1, Protein 9.1
GREEK SEASONING
Play around with the amounts and types of herbs to match your own personal taste.
Provided by Margaret Havenar
Categories World Cuisine Recipes European Greek
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.
Nutrition Facts : Calories 1.5 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.2 mg
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