Recipes from Today’s Show: Greek Night
Published by lscalaquinn
Today on MHTV: Whenever I have Greek food, I am instantly brought back to my childhood in Detroit when I would visit Greek Town to get authentic and delicious dishes. Today, I’m making a menu inspired by those childhood memories. Colorful Greek salad is topped with feta and dressed with a red wine vinaigrette. Essentially the “Greek egg drop soup,” avgolemono soup is rich with eggs, rice and a bit of lemon juice. And, don’t forget dessert! We’ll put together a Greek yogurt cake that’s simple and delicious.
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And don’t forget to check us out at 11:30 for Classic Mediterranean Dishes on The Hallmark Channel!
I am looking for a greek chicken recipe. Help!
@ Martha: Greek Chicken
1 (3-4 pound) broiler/fryer chicken, cut into serving pieces
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried mint flakes
2 tsp dried rosemary
Salt and freshly ground black pepper
1 tbsp garlic powder
Extra-virgin olive oil
Mix herbs, oil and S&P together and rub all over chicken. Bake at 375 for approximately 40 – 50 minutes until golden and juices run clear
If desired squeeze a couple tablespoones of fresh lemon juice over the chicken before baking
Thanks for the show! We are in/near Detroit and love Greek food. There ARE so many variations and I’d like to try to make these at home. For Sunday supper I think I’ll make some lemony chicken (a variation of you’re son’s recipe), rice, greek salad and of course the yogurt cake. Simple and delish! Thanks again.
-The Dobie Family, Ferndale MI