My tzatziki sauce is a popular recipe that many people ask me for. It is one of my most favorite Greek recipes to make. You can put tzatziki sauce on pita bread, gyro, chicken or pork souvlaki, lamb (my favorite), grilled vegetables or even by itself. The possibilities are endless!
2 cups Fage Greek plain yogurt
1 cup of sour cream
1 tablespoon fresh dill – chopped
2-3 cloves of fresh garlic (I use my garlic crusher and put the garlic through there) Don’t use minced garlic in a jar, it won’t taste the same
1 tablespoon of lemon juice (I like to use a fresh lemon, not the lemon juice in the bottle)
1 tablespoon of Extra Virgin Olive oil (make sure it is a good quality oil)
1/2-1 teaspoon of salt (feel free to add more if you think it needs it)
1/2 of a whole cucumber (seedless)
Measure out the yogurt and sour cream and add to a mixing bowl. Cut cucumber in half and peel it. Grate your cucumber on a standard cheese grater. Next, grab a strainer and place a plate or bowl underneath to catch all water from the cucumber. Place a paper towel over the grated cucumber and squeeze out as much water as possible. If you don’t, your tzatziki sauce will become watery. Once your cucumber is grated and you have all the liquid drained out, add it to your mixing bowl with the yogurt and sour cream. Add the garlic after pressing it through your garlic crusher, then chop dill and add that to bowl. Next, add the lemon juice, olive oil, and salt. Stir very well until everything is combined. Enjoy!
Greek Style Nachos
Tired of the same boring nachos over and over again? These Greek nachos will become your new favorite go-to snack! These unique nachos have a Greek twist to them with creamy tzatziki sauce drizzled over the top along with feta cheese, olives, and fresh dill. *This recipe yields: 6-8 servings
1 bag of pita chips or feel free to make your own
1 cup of cherry tomatoes cut in half
1 jar of pitted kalamata olives cut in half
3-4 mini cucumbers cut into thin slices
Half a red onion chopped
1 block of feta cheese crumbled into small pieces
1 bunch of fresh dill chopped
Using a flat platter or plate, evenly distribute pita chips. Spread tomatoes, cucumbers, red onion and olives over pita chips. Pour some tzatziki sauce over pita chips with veggies. Lastly, add feta cheese and chopped dill over top. *This recipe yields 6 servings.
Greek Lemon Chicken And Orzo
You can’t go wrong with the flavors of this juicy, lemony chicken. The orzo in this recipe melts in your mouth like butter. I am a lemon lover and fell in love with this dish! If you are a lemon fan like me feel free to add extra lemon juice to this recipe. This dish is perfect for parties and holidays! *This recipe yields 4 servings.
1/2 pound orzo
2 tablespoons olive oil
1/2 white onion, diced
1 pound of thinly sliced boneless chicken breasts
1 tablespoon of greek seasoning
2 cloves of garlic, pressed or minced
2-3 tablespoons of fresh lemon juice
salt and pepper to taste
Feta Cheese for sprinkling on top
Cut chicken into cubes. Season chicken with greek seasoning, olive oil, garlic and lemon juice. I usually marinate my chicken in a ziplock bag and shake it to coat all my chicken. In a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside. Add oil to a skillet. Sauté onion for about 3-4 minutes; stirring occasionally. Add the marinated chicken to the skillet to cook. Cook the chicken thoroughly until it is no longer pink. Add the cooked orzo to the skillet containing the chicken and onion mixture. If you want add extra lemon juice feel free to do so. Stir chicken and orzo mixture until mixed. Plate the chicken and orzo, sprinkle with feta cheese and enjoy!
Israeli Couscous Summer Salad
Since I was a young girl, I have always been a fan of creating different types of salads. They are light and refreshing, especially in the summer months, and that’s when I enjoy them the most. This Israeli couscous salad, is delicious and flavorful! It’s made with Israeli couscous, chickpeas, fresh vegetables, herbs and a red wine dijon vinaigrette. *This recipe yields 6-8 servings.
1 1/2 cups of Israeli couscous
3 heirloom tomatoes, chopped (if you can’t find heirloom tomatoes plum tomatoes work well too)
3-4 mini cucumbers, chopped
1 can of chickpeas, drained
1/2 cup feta cheese, crumbled
1 tablespoon of parsley, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons of red wine vinegar
1 garlic clove, minced
1 teaspoon of dijon mustard
Salt & pepper to taste
Cook Israeli couscous according to the package directions. Meanwhile, measure out your ingredients for the salad. Stir the ingredients for the dressing together in a small bowl (Olive Oil, Vinegar, Dijon Mustard, Salt, Pepper, and Garlic) and put aside. After Israeli couscous is finished cooking, set it aside for a few minutes until it cools off completely. Add the salad ingredients to a large bowl (Tomatoes, Cucumbers, and Chick Peas). Add the cooled Israeli Couscous to the same bowl. Mix the ingredients of the salad together. Pour the dressing over the salad. Toss salad one last time, so that salad ingredients are evenly coated with dressing. Enjoy!
Greek Grilled Chicken Bowls
This bowl is packed with lots of fresh veggies, tender, juicy, grilled chicken, topped with a creamy yogurt based tzatziki sauce. If you are a greek food lover, then this bowl is definitely for you! If you have never had Greek food before, I would highly suggest trying this bowl to get a taste of what Greek food is like. Think of this bowl as a deconstructed gyro or souvlaki. Once you try this bowl you will be wanting to make it on a daily basis! Greek and Mediterranean food have a way of doing that. *This recipe yields: 4 servings
1 1/2 pounds of chicken breasts thinly sliced
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
2 cloves of garlic, minced
1 cup dry orzo
1 large tomato, chopped
1 green pepper, chopped
1/3 cup kalamata olives, sliced
2 cups of romaine lettuce, chopped
1/4 cup of feta cheese, crumbled
Tzatziki sauce (if you want to make homemade tzatziki sauce please refer back to my recipe)
Begin by marinating the chicken by adding olive oil, garlic, lemon juice and dried spices. Next, cook the orzo according to its package directions. While the orzo is cooking, chop the vegetables and set aside. After chicken is done marinating cook on grill or in a sauté pan. When chicken is done cooking and no longer pink, slice on a cutting board and set aside. Grab a bowl and add lettuce, orzo, chicken, tomatoes, peppers, olives, feta cheese and lastly, add a big spoonful of tzaziki sauce on top.
Chipotle Steak Rice Bowl
I love cooking anything Mexican-inspired and this chipotle steak rice bowl has been a favorite go-to meal! The flavors of the peppers, onions, and juicy skirt steak marinated with fresh lime juice and zesty seasonings offer a genuine, Mexican-style of flavor that is perfect for any palate! Serve them up by dividing the skirt steak and veggies into a bowl over your favorite rice. Add your favorite toppings like avocado, cilantro, corn and a big squeeze of lime and you’re ready for a fiesta!
3 tablespoons Fajita seasoning (I use Mrs. Dash, but feel free to use your favorite one)
3 tablespoons olive oil
Juice from 2 limes
1 teaspoon of soy sauce (you can also use coconut aminos)
1 pound of skirt steak
2 red bell peppers, cut into strips
1 medium onion, cut into strips
1 cup white rice (brown rice or cauliflower rice can be substituted)
Toppings: avocado, jalapeño peppers, cilantro, corn and any other toppings you prefer
Marinate the steak with soy sauce, fajita seasoning, and lime juice (one lime). Chop up vegetables. Heat oil in a frying pan. Add onions and peppers to pan. Cook veggies for about 3-5 minutes. Set veggies aside on a plate. Grill steak to your liking. Transfer steak to cutting board and allow to rest for about 5 minutes. Slice steak into strips.
To assemble bowl fill with rice, then top with steak, and veggies. Serve with remaining lime wedges and toppings. Enjoy!
Chili Lime Chicken Tacos
Over the years, tacos have become one of my favorite Mexican dishes. Every Tuesday, I make tacos for #TacoTuesday. It has become my favorite dinner night of the week! You will definitely want to make these every week too! These Chili Lime Chicken Tacos are so easy to make and full of flavor!
1 pound chicken breasts
2 tablespoons oil
1 teaspoon honey
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons red onion (if you like onions feel free to add more)
1 jalapeño pepper sliced
1/2 cup corn (I used corn from a can, but you can also use frozen if you prefer)
1/2 cup black beans rinsed
Salt & peper to taste
Tortillas (street taco size)
*Feel free to use other garnishes of your choice
For best results, marinate the chicken the day before you plan to make the tacos. In a large ziplock bag, add chicken breasts. Cut lime in half and squeeze juice into bag. Add Cumin, Cayenne Pepper, Garlic Powder, Onion Powder, Chili Powder, Paprika, Salt, Pepper, and Honey to the bag. Seal, and shake bag until chicken is completely coated with the marinade. Refrigerate over night for up to 24 hours. If you don’t have the time to refrigerate it for that long you can let it marinate in the refrigerator for 15-30 minutes. Once you take marinated chicken out of the refrigerator let it sit at room temperature for 30 minutes. Chicken may be cooked either on the grill or on the stovetop. If you grill it like I do, the chicken will get a nicer flavor. Once your chicken is cooked and is no longer pink on the inside, let it rest on the cutting board for 5 minutes. Slice chicken into strips once it has rested. Meanwhile, in a large frying pan, drizzle oil and heat over medium-high heat. When the oil is hot, add onion to the pan, and cook for about 5 minutes until translucent. Next, add corn to the pan, and cook for about 5 minutes. Add in black beans and season with salt and pepper. To assemble tacos, add sliced chicken to tortillas, then spoon the onion, corn and black bean mixture over the chicken. Garnish with avocados, jalapeños, lime wedges, cilantro and whatever else you choose. Enjoy!
Broccoli Cheddar Spaghetti Squash
If you are a broccoli and cheddar soup fan, then you will definitely want to try this recipe. Tender squash noodles stuffed with melty, cheesy broccoli… It doesn’t get any better than that! Fall comfort food at its finest. This dish give me all the fall vibes! Once you make this recipe it will be your new favorite fall, go-to dish.
2 spaghetti squash, sliced in half, seeds scooped out
Salt & pepper
1 tablespoon olive oil
1 shallot, diced
2 garlic cloves, minced
3 cups broccoli florets
1 cup of heavy cream
2 cups of shredded cheddar cheese
1/4 cup of seasoned breadcrumbs
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the squash cut-side down on the foil, and roast for 25 minutes. While the squash roasts in the oven, heat oil on medium heat in a medium size frying pan. Add garlic and shallots to the pan. Cook for about 2-3 minutes. Next add in broccoli florets, cook for about 6-8 minutes until slightly softened. Stir in heavy cream and cook for 1-2 minutes. Stir in cheddar and take frying pan off heat. Keep stirring until cheese melts. Remove squash from the oven and flip over. Scoop broccoli and cheddar mixture into the inside of the squash. Top squash with extra cheese and breadcrumbs. Place squash back in the oven for 10 minutes until bubbly and golden. Enjoy!
Cranberry Balsamic Chicken
The combination of cranberries and balsamic vinegar in this dish compliment each other very well. This chicken dish is perfect for the fall/winter months. It is also very festive for the holidays too. If you need a quick week day dinner, look no further! This will be your new go-to quick dinner for those busy days during the week.
2 chicken breasts (if you are cooking for more than 2 people feel free to use more)
2 cloves of garlic, chopped
1 cup fresh cranberries (if you can’t find fresh you can also use frozen)
2-3 twigs of fresh rosemary
1/2 cup chicken broth
1/3 cup fresh orange juice (squeezed from a small orange)
1/2 teaspoon of orange zest
3 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon dijon mustard
Salt & pepper to taste
Season the chicken with salt and pepper to taste. Heat the oil over high heat in a frying pan. Once hot, add the chicken, cook without stirring for 2 minutes or until browned, then cook on the other side until browned. Transfer the chicken to a plate. Reduce the heat to medium and add finely chopped garlic to the same pan that was used to cook the chicken. Cook, stirring for 30 seconds until fragrant. Add all the other ingredients for the sauce: cranberries, rosemary, chicken broth, orange zest, juice from orange, balsamic vinegar, honey, and mustard. Season with salt and pepper. Bring to a boil, then add the chicken back to the pan. Cook over medium-low heat until chicken is cooked through. Transfer chicken to plate. Remove the rosemary twigs from the sauce, season the sauce with salt and pepper, if necessary. If the sauce is too sour for your liking add more honey, if it is too sweet add more vinegar. * Note- I served the chicken with scallion mashed potatoes and roasted brussel sprouts. Feel free to pair this dish with your favorite vegetable and either roasted potatoes or even sweet potatoes would go well with this dish.
Winter Spinach Salad
This salad is easy to throw together if you are in a pinch for dinner, especially during the hectic week. The best part is, it can be ready in 5 minutes! Sprinkled with pomegranate arils, walnuts, and pears, this salad has the perfect combination of sweet, tangy and crunchy. This salad would be perfect to make around the holidays.
1 bag spinach
1 small container pomegranate arils
1/4 cup, chopped walnuts
1 pear, sliced
1/4 cup, crumbled feta cheese
2 tablespoons olive oil
1 table spoon balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon honey
salt and pepper to taste
In a small bowl combine olive oil, balsamic vinegar, dijon mustard, honey, salt and pepper. Whisk together and put aside. Place spinach, pomegranates, walnuts, and feta cheese in a large bowl. Lastly, place sliced pears around bowl or however you’d like. Give dressing a quick stir and pour over salad. Toss salad until everything is coated in the dressing. *Note- if you would like to add protein to this salad, chicken, fish such as salmon or even steak would go really well served on top. Serve and enjoy!
Honey Garlic Chicken with Cheesy Polenta
During the winter months, we all crave some type of winter comfort food to get us through the cold, dark, and gloomy days. This dish will certainly satisfy your craving for winter comfort food. It is very simple and easy to make. I can promise you this will be your new favorite winter dish to make over and over again.
1 cup polenta (I use instant but feel free to use any type)
1/2 cup grated parmesan cheese
3 tablespoons butter
salt & pepper to taste
2-3 chicken breasts (if you prefer thighs over chicken breasts then feel free to use thighs instead)
1 head of garlic
1 bunch of scallions, separate white and green parts
1/2 cup honey
Preheat oven to 400 degrees. Bring a pot of water to a boil. Add in polenta and butter. Stir frequently to prevent polenta from clumping up. When the polenta is just about done, add in parmesan cheese and stir. Take the polenta off the heat.
Take the head of garlic and cut the top off. Drizzle with a little EVOO. Wrap head of garlic in aluminum foil and roast for about 30 minutes.
After you pat chicken breasts dry, place them in pan with oil. Season chicken with salt and pepper. Add in white parts of the scallions to the pan. Cook chicken thoroughly until no longer pink inside. Once chicken is cooked, wipe pan and set aside.
Once garlic is roasted, take it out of the oven. Let it cool for a few minutes. When garlic has cooled, squeeze it into a bowl and then add in the honey. Mash the garlic and honey until you get a paste. Melt the rest of the butter in pan. Add your honey-garlic paste into pan. Stir to incorporate it into a sauce like consistency. This will take a few minutes.
To serve, scoop a generous amount of polenta on a plate, place chicken either sliced or whole onto polenta. Place a nice spoonful of sauce on top of the chicken. Make sure to get some sauce on the polenta too. Garnish with sliced scallion greens.
Burger in a bowl is a fun and healthier way to get the flavor of a cheeseburger in a salad minus the bun. If you have a craving for a cheeseburger, but are looking for a low carb option then this bowl is for you. You won’t even miss the bun because this bowl is so good! This bowl is perfect for a quick lunch or even dinner. The secret sauce that goes on top of this bowl tastes identical to the one at McDonald’s.
1 pound ground beef
2 roma tomatoes, chopped
1 cup, shredded lettuce
1 tablespoon red onion, chopped
1/2 cup shredded cheddar cheese
2 tablespoons relish
1 tablespoon ketchup
2 tablespoons mayonnaise
1 teaspoon mustard
Salt & pepper to taste
In a large, nonstick skillet, heat oil and then add beef. Season with salt and pepper. Cook, breaking up meat with wooden spoon, until beef is cooked through and no longer pink. Cook for about 10 minutes. Place lettuce in bowl and top with beef, tomatoes, onions, cheese, and pickles. In a small bowl, stir ingredients for special sauce: ketchup, mayo, mustard, minced onion, and relish. Drizzle sauce over bowl and enjoy!
Mediterranean Chicken and Orzo
If you are an orzo lover like myself, you are going to want to make this dish! Orzo is one of my favorite types of pastas. Growing up I can remember my yiayia (grandma in Greek) making it for my brother and I to eat for lunch. There are so many different ways to make orzo, but my favorite was very simple, butter and feta cheese sprinkled on top. This dish is packed with so many amazing flavors and very simple to make. *Note- if you do not want to use chicken as your protein for this dish, feel free to substitute it with shrimp, salmon, or any other type of fish you prefer. This dish would pair very well with lamb too.
1 pound of chicken breasts
1/2 cup pitted kalamata olives, cut in half
1/4 cup white wine for cooking
Juice from half a lemon
1 tablespoon fresh basil, chopped (Fresh is preferred, but dried basil works too)
1 tablespoon fresh parsley, chopped (Fresh is preferred, but dried parsley works too)
1 teaspoon garlic, chopped
1 cup cherry tomatoes, halved
1 cup fresh spinach
1 cup orzo
1.2 cup feta cheese crumbled
Salt & pepper to taste
Marinate the chicken with a greek spice blend. If you don’t have one you can always mix dried oregano, dried parsley, dried basil, garlic and onion powder, salt and pepper. *I brush my chicken with olive oil before I added my greek spice blend. After your chicken is marinated, either grill it or bake in the oven until it is cooked thoroughly and no longer pink inside. While chicken cooks, boil a pot of water for orzo. Cook the orzo according to the directions on the package. When orzo is cooked, set it aside. Heat a little bit of olive oil in a sauté pan and add garlic. Once garlic becomes fragrant and cooks for about a minute, add the tomatoes, olives, and spinach. Season with salt and pepper. Stir mixture and add in lemon juice and white wine. Cook for 2 minutes. Add in orzo to mixture and stir until everything is combined. Place orzo mixture on a plate and sprinkle feta cheese on top. After your chicken is done cooking, let it rest on a cutting board for a couple of minutes. Slice the chicken and place on top of orzo mixture. Enjoy!
Winter Citrus Salad Bowl
I can’t help but think of summer as I enjoy this beautiful salad bowl. All the different colors from the oranges, cucumbers, radishes, avocados and pomegranates remind me of summer time and that it’s on its way! I know we could all use a little bit of summer right about now. This bowl is very simple to make and healthy too! You don’t have to feel guilty about eating this bowl 😉
1/2 cup arugula
1/2 cup baby kale (you can use any other type of kale you prefer or spinach if you don’t like kale)
1 orange cut into small pieces
1 Cara-cara orange, cut into small pieces
2 scallions, chopped
1/4 cup pomegranate arils
1/4 avocado, sliced
3 mini cucumbers, sliced
1 lime, cut in half
1/2 teaspoon honey
2 tablespoons olive oil
1 teaspoon white wine vinegar
Prepare salad dressing (olive oil, vinegar, honey, and lime juice) in a small bowl and set aside. In a large salad bowl add the arugula and kale. Chop cucumbers, oranges, radishes, scallions and avocado. Add the rest of those ingredients to your bowl after chopping them. Pour dressing over salad and toss to combine. Serve and enjoy!
Spicy Chicken Nourish Bowl
This nourish bowl is very filling and packed with so many different flavors. It has a middle eastern vibe with the spices from the chicken and the chickpeas. The best thing about this bowl is that it’s customizable. If there are certain ingredients you don’t wan’t to add or even swap out, you can do that!
1 pound of chicken tenders
1 1/2 cups of arugula or any other salad greens you prefer
2 mini cucumbers
3-4 radishes, sliced (if you don’t like radishes feel free to swap then out for another veggie of your choice)
1/2 cup grape tomatoes, halved
1-2 scallions, thinly sliced
1/2 cup chickpeas, drained
1-2 tablespoons hummus (I used plain, but if you prefer a flavored one then use that)
salt & pepper to taste
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
Preheat oven to 375 degrees. Season chicken with salt, pepper, olive oil, cumin, and cayenne pepper. Sauté chicken in a pan with some oil and cook thoroughly until no longer pink. In a small bowl mix chickpeas with paprika, olive oil, salt & pepper. Stir until chickpeas are coated in mixture. Place chickpeas on a small baking sheet and roast in oven for about 10-12 minutes. After chicken is cooked let it rest a couple of minutes on a cutting board. After the chicken rests, cut it up into cubes. Start building your nourish bowl by adding your veggies. Once you have all your veggies placed in your bowl add the chicken. Add hummus and top with roasted chickpeas and a drizzle of olive oil. Garnish with scallions and serve!