Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup

• 1 Tb olive oil
• 1 medium onion diced
• 1 large garlic clove, minced
• 2 celery stalks diced
• 3/4 lb diced chicken, skin removed {I prefer dark meat}
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB dried Oregano
• 1/3 C lemon juice
• 1 qt chicken broth
• 3 C water
• 1 tsp lemon zest {use zest from organic lemon}
• 1/2 C of dried orzo
• 2 C frozen, defrosted or fresh spinach

1. Heat olive oil in a stock pot and when hot add
2. onion and sauté until softened
3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
7. Add spinach to soup, stir, cover and simmer for another five minutes.
8. Adjust salt, pepper, lemon as needed.

#Dairyfree Chicken Burritos {#recipe}

A couple of posts ago I talked about our new found affinity with roast chicken.  Roast chicken, the easy no fuzz dinner that's economical as  - at least in this house - it yields at least two different meals, chicken pot pie, chicken enchiladas, chicken soup…and burritos.

I know that umpteend different ways to make burritos can easily be found on the web however most use lots of cheese.  The shredded cheese surely can easily be swapped out with vegan shreds but not everyone in this house - that would be Ron - is a fan so something different was needed.  So yes, here is yet another Chicken Burrito one that is dairyfree and as all burritos should be fuzz free, plus delicious as in no leftovers ;).  These have a jerk flavor as some delicious jerk hot sauce by Pirate Johnny's which  I recently received was added. Let me tell you so that the jerk hot sauce along with the cilantro give these burritos their fantastic flavor.  Yes, I know the pictures do not really show just how good they are..better pictures were just not in the cards.  

Dairyfree Chicken Burriots

• 1 TB Canola Oil
• 1 onion diced
• Salt
• 1 garlic clove
• 1/2 tsp dried coriander
• 1 Tbs  lightly dried Cilantro, or fresh minced
• 2 C cooked chicken,  diced
• 1 TB Pirate Johnny's Syrena Seduction jerk hot sauce
• 1 can black beans, drained
• Salt & Pepper to taste
• 1-1/2 C dried brown rice cooked {I use Alton Brown's baked recipe}
• 1 TB lightly dried Cilantro, or fresh minced
• 4 -5 large flour tortillas, or about 10 small flour tortillas
• 4 TB vegan sour "cream" 
• 4 TB mild salsa - I used Salsa de Casa by Mekenita
• 1 large avocado sliced {optional inside of burrito}

1. Make brown rice according to directions
2. Heat canola oil in a pan, when hot add onion together with salt and sauté until soft.
3. Add garlic together with coriander, cilantro and sauté for another minute until fragrant.
4. Add chicken mix it under all the onion then stir the hot sauce - to taste - under the mixture.  
5. Cover and keep on very low heat on the stove until you are ready to assemble the burritos
6. Preheat oven to 375F and prepare a baking sheet
7. Gently warm up the black beans; season with a pinch of salt and pepper
8. Mix 1 TB of cilantro under the cooked brown rice
9. Assemble burritos - lay tortilla flat on your work surface and layer the ingredients into it by first placing a scoop of rice, followed by a scoop of chicken, a smaller scoop of beans, then add salsa. Top with sour cream, and  optional avocado.
10. Fold bottom of tortilla over the filling, then fold the sides over.  Place seam down on the prepared baking sheet.
11. Once all burritos have been assembled place in oven for about 5 minutes or a bit longer as needed.

Serve with rice additional hot sauce, salsa and avocado.

Disclaimer:  I have received products free of charge for recipe development - all opinions are my own.

Chicken Pot Pie {#dairyfree #recipe}

It's been a chicken kind of week here at our house…What?!  Yes, let me tell you it was roasted chicken for dinner on Monday, chicken pot pie for Tuesday dinner, and Wednesday was chicken noodle soup.  Wham - yes, I did just say that…one chicken = three meals.  Love that!!! I do have to admit so that roasting a chicken is still fairly new to this house,  well okay not that new started roasting chickens a little over a year ago.  It never appealed to me and growing up in Germany chicken was not served that often.  True there were the very occasional visits to Wienerwald (who remembers that?) but Grill Hendl aka Rotisserie Chicken was never anything we got.  So, yes it took a while a long while for me to come around to chicken - over twenty years to be exact.  What was I thinking? What were we missing out on? Plus its super easy to make, economical - heck you can get at least three dinners out of one chicken and just so good.  Almost endless options and one of my favorites is Chicken Pot Pie; deliciously flaky crust meets creamy saucy filling…Now you know that pot pies mostly are laden with dairy and are not "safe" for the girlies or other dairy free people.  So for us it always has to be homemade and it is so delicious.  Ron and I love all of it, while Alena prefers the flaky crust, peas, as well as sauce, and Mia Rose is a crust and chicken kind of girl.  Now here it is my dairy free Chicken Pot Pie - it really so tasty even so the picture does not really reflect that ;)

Chicken Pot Pie
Crust

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter"
• 5-6 TB cold water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough; do not knead the dough
3. Place in kitchen wrap and let rest in fridge for at least 1 hour, or briefly place it in the freezer.  The cough can also be prepared the day before you are planning to make the dish. 

Filling

• 2 Tb Olive Oil
• 1 medium onion chopped
• 1 medium carrot cleaned and chopped
• 2 tsp poultry seasoning
• pinch of salt
• 2 C cooked chicken meat, chopped to bite size pieces
• 1-1/2 Tb flour
• 1/2 C white wine
• 3/4 C plain almond milk 
• 1 package of frozen peas slightly defrosted - 12 oz
• Salt, pepper, lemon juice {1-2 tsp} to taste

1. Heat olive oil in a pan and add onion together with carrots, poultry seasoning, and salt to pan. Sauté until onions soften and vegetables are fragrant.
2. Add chicken to pan and stir it under the vegetables. 
3. Sprinkle flour over the vegetable - chicken mixture and stir everything very well
4. Add wine and mix it carefully under the mixture, stir carefully - from the bottom of the pan - to get rid of any lumps.  Bring to a simmer and let wine reduce for about 2-3 minutes until the sauce begins to thicken.
5. Add "milk" and carefully mix it into the sauce.
6. Add peas and let simmer on low for another 5 minutes.  Be sure that sauce does not get too thick - if it is too thick add more "milk".
7. Add salt, pepper, and lemon juice to taste
8.  Pour filling into a prepared 8x11" baking dish 
9. Remove chilled dough from fridge or freezer.  Roll out and size it to be a little larger than your baking dish.  Carefully place on top of filling, then cut a few vents into the crust.
10. Bake in preheated oven for about 40 minutes or until crust is golden.

Enjoy!

Ginger Chicken patties on Udon Noodles {#dairyfree #recipe}

The other day I got chicken thighs in anticipation to make some kind of vegetable - curry - chicken kind of stew but it just did not happen.  Do you have those days when you envision this great dish, but then lack complete inspiration to make it?  Well, that is what happened to me.  I thought of my vegetable - curry - chicken stew and was completely uninspired.  Yes,  uninspired an you just know that is not a good premise to start cooking any dinner as it will not turn out. That is at least how it turns out in this house. just not good…

Finally a light went on {at least in my head - I'd say that in German} - ding ding ding - yes, my new fantastic Ninja can do so much more than make smoothies.  Worth a try to chop {grind} the chicken with all the ingredients right in it.  Let me tell you - this was the easiest ever.  The ground chicken sausage - yes, that is what I turned it into - was ready in no time to be formed into individual little patties.  I baked these little beauties, cooked up a pack of Udon Noodles and a successful dish was on our table. Successful = the entire family loved it, and that makes this mothership happy. 

The Udon Noodles with chicken patties bursting with flavor with only one negative side to it.  There were no leftovers since everyone had seconds….


Ginger Chicken Patties

• 1 lb dark chicken cut into chunks
• 1 scallion cut 
• 3 garlic cloves
• 1 TB fresh ground ginger
• 2 tsp plum sauce
• 2 tsp soy sauce
• 1 pack Udon Noodles
• 1 TB plum sauce (for glaze)
• 1 tsp soy sauce (for glaze)
• 3 scallion cut into rings
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp fresh ground ginger
• 1/4 tsp siracha
• 3 scallion cut into rings for garnish

*** Preheat oven to 350F ***

1. Place chicken chunks, scallion pieces, garlic cloves, ginger, plum sauce, and soy sauce in kitchen machine {I use the food processor bowl of my NInja with Auto iQ Pulse}. Process until all ingredients are minced together.
2. Prepare a baking sheet with parchment paper
3. Form little chicken patties and place them on the prepared baking sheet.  Bake for about 25 minutes or until cooked all the way through
4. Cook Udon Noodles according to package directions
5. Prepare glaze by combining 1 TB plum sauce with 1 tsp soy sauce in a bowl. Mix thoroughly.
6. Remove chicken patties from the oven, place them in the glaze, until all of them are evenly covered.  Add scallion and combine.
7. In a separate bowl combine soy sauce, rice vinegar, ground ginger, with siracha and mix until well blended.  Pour over the cooked Udon noodles and combine in a serving dish.
8. Top noodles with the Ginger Chicken patties.

Enjoy!

Crispy Chicken Legs for #SundaySupper #BacktoSchool {#dairyfree}

Time flies and we are still enjoying the rest of our summer…but you know what will happen next.  Right?!  It is back to reality - school is back in session, we all go back to our usual busy work days and activities.  This is the time when many of us look for recipes that are quick, delicious, and come together in a snap.  So without any further ado welcome to this week's #SundaySupper Back to School event bringing us over 40 different easy recipes.  The event is hosted by the lovely Tammi of Momma's Meals and Gwen of Simply Healthy Family; be sure to visit them.  Thank you for having us.

In our house an easy dinner means it is something that does not need a lot of preparation and can just be popped into the oven.  Chicken-legs fit that bill perfectly.  They are delicious, versatile, the entire family loves them, plus often there may be leftovers that can be turned into dinner the next day, or lunch.    This is why I bring Crispy Chicken Legs to the table today.  Juicy, yet crispy and on the table in less than 45 minutes.  First off, let me apologize for the bad picture…yes, it is not one of my best but please believe me that these chicken legs are absolutely delicious….

Crispy Chicken Legs  - {serves 4 with leftovers}

• 6 skin on, bone in chicken legs {the entire leg - thigh and drumstick}
• 1 tsp salt
• 1/2 - 1 tsp of pepper
• 1/4 Dijon Mustard
• 2 - 3 C Panko bread crumbs
• 2 TB of Poultry Seasoning Herb Blend {I use Spice Hunter}
• 2 garlic cloves crushed

 *** Preheat the oven to 425F ***

1. Prepare one or two large shallow baking dishes
2. Combine Panko crumbs with the herb seasoning and place into a shallow large plate
3. Sprinkle salt and pepper over chicken legs; lightly rub it into the meat
4. Generally divide the mustard among the chicken and rub it onto the meat
5. Roll the chicken  in the Panko herb mixture and thoroughly bread the chicken.
6. Place the breaded chicken into the baking dishes and place in oven
7. Bake for app. 45 - 50 minutes until juices run clear
8. Serve with rice and a large side salad.

Enjoy!

Are you now ready to check out all the other amazing recipes?! Be sure to check out all these other amazing recipes…

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane's Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D's Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee's Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni's Food
• Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
• Steak & Cheese Pockets from Momma's Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue's Nutrition Buzz
• Beef and Veggie Sliders from Grumpy's Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy's Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Almond Cashew Chicken for #SundaySupper #ChooseDreams

This post is sponsored by American Family Insurance. All opinions are my own 


Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

American Family Insurance encourages everyone to follow their dreams by eating healthy and be active.  This week's #SundaySupper theme is Family Healthy Fit Lifestyle and our wonderful host is Denise of RunDMT. You may be wondering what does a Family Healthy Lifestyle mean; let me tell you what it means to me.  To me it means to spend quality time outside as a family, bring healthy snacks,  and eat home cooked meals together.   We are what you may call an outdoorsy type of family; we love to camp, visit lakes, rivers, beaches etc most of us like to hike but every so often our youngest is the squeaky wheel.  But you know we can generally find enough on the path to keep her interested.  At the beginning of the summer we went for a beautiful hike in the Columbia River Gorge.  Mia Rose was not so excited about hiking until we saw a deer eating her lunch…or we watch the clouds - is that the shape of a heart? - or we look for bugs, flowers, fairies, birds….You know, Ron's motto is you have to earn the day by spending time outside exercising and that is what we try to live by.

You can find great places to explore everywhere in the country; to find great outdoor spaces to explore check National Parks  or  find a state park in your area and go out hike.  Most parks have day use facilities so it is easy to pack a picnic and spend the day.  We often bring along our camping stove along with plates, water, and at least one quick item to cook after our hike.  ~  Now you do not have to miss out on spending time together with you family if you live in the city.  When we lived in Chicago Ron and I would take urban hikes to explore the city.  If your goal is to visit the zoo, park a little further away and take a walk through the neighborhood, or get off the bus a couple of stops earlier, or go explore a city park.  What are your tips to live a Family Healthy Fit Lifestyle?

Now what about dinner?  What about making a home cooked meal after spending all this time outdoors?  Advance preparation is the answer and one of my favorite delicious go-to dishes is Almond Cashew Chicken. The meat marinates while you are having fun outside and once you are back home all you need to do is put on the rice, and sauté the nuts, chicken, together with the vegetables. Yes,  it is that easy plus is is delicious.

Almond Cashew Chicken

• 1-1/2 lb. chicken breast, diced
•  3 garlic cloves, minced
•  2 tsp fresh minced ginger
• 1 Tbs plum sauce
• 1 Tbs rice vinegar
• 1 Tbs toasted sesame oil
• 1 tsp garlic chili paste
• 1 Tbs reduced sodium soy sauce
• 1 Tbs toasted sesame oil
• 1 C Almonds, whole
• 1/2 C Cashew
• 1/4 C water or more as needed
• 3-4 C broccoli or other seasonal vegetables i.e. snap peas, bok choy, etc.

1. Make marinade by combining garlic and ginger with plum sauce, vinegar, oil, chili paste, and soy sauce.  Mix until well combined
2. Place diced in a bowl and pour marinade over the chicken.  Make sure that the marinade covers all of the chicken, cover with plastic wrap and place in fridge for at least a couple of hours.
3. Heat oil in a wok or cast iron pan; add nuts and toast them for about five minutes.
4. Add chicken together with marinade and sauté until the chicken is cooked all the way through
5. Place broccoli or other vegetables on top of the chicken along with about 1/4 C of water or more as needed.  Cover and leave on heat for about 3-5 minutes until vegetables are cooked through.
6. Serve on a bed of rice.

Are you ready for more great recipes and tips how to live a Family Fit Lifestyle?  Be sure to check with all of the other fantastic contributors and follow the Family Healthy Fit Lifestyle #ChooseDreams Pinterest board.


Get Up and Go Power Breakfasts

• Get Up and Go Mocha Breakfast Smoothie by The Foodie Army Wife
• Avocado Tomato and Feta Toast with Poached Eggs by The Girl In The Little Red Kitchen
• Peanut Butter Banana Oat Smoothie by The Messy Baker

Salads and Healthy Snacks

• Cherry Kale Panzanella by Jelly Toast
• Watermelon Salad with Blueberry Balsamic Dressing by Runner’s Tales
• Southwestern Chicken Salad by That Skinny Chick Can Bake
• Pantry Greek Yogurt Ranch Dip by Cupcakes & Kale Chips
• Peanut Butter Oatmeal Energy Bars by Magnolia Days

Healthy Fit Lifestyle Dinners

• Grilled Fish Tacos with Summer Salsa by Foxes Love Lemons
• Blueberry Pork Chops by MealDiva
• Individual Grilled Veggie Pizzas by Curious Cuisiniere
• Almond Cashew Chicken by The Not So Cheesy Kitchen
• Quinoa Bowls with Grilled Vegetables and Corn Salsa by Ruffles & Truffles
• Chicken and Mushroom Stuffed Peppers by Cindy’s Recipes and Writings
• Sesame Chicken and Vegetable Pasta by Momma’s Meals
• Spiced Yogurt Chicken Kabobs by Bobbi’s Kozy Kitchen
• Chicken Spinach Quinoa and Brown Rice by Family Foodie

Healthy Desserts

• Healthy Coconut Banana Cookies by Alida’s Kitchen
• Strawberry Banana Smoothie Popsicles by Peanut Butter and Peppers
• Blueberry Quinoa Cobbler by Run DMT

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lemony Grilled Chicken {Lemonati Kota sta Karvouna} ~ #GreekSummer {It's All Greek To Me}

This post is part of Take a "trip" to Greece this summer with Debbie Matenopolous sponsored by Bella Books, Inc.
All opinions are my own - This post contains Amazon Affiliate links

I was so excited when It's All Greek To Me by Debbie Matenopoulos arrived at my doorstep earlier this month as Greek food is one of my favorite foods but I have never tried it at home.  Since Greek food is not found as easily in Portland as it is found in Germany it has been way too long.  So needless to say I was beyond happy to review a book on Greek cuisine.

What do you think of when you think of Greek food? Let me tell you what comes to my mind is fragrant, perfectly grilled meats with light sauces, rice, cucumbers, tomatoes, lemons, and of course olives as well as olive oil.  I think of Retsina, white houses, geraniums, blue skies, and blue water - something I remember from my one visit to the Greek island of Rhodes over 20 years ago.  So yes,  you can say that I had a lot of expectation for It's All Greek To Me; did it deliver?  Well, you can say so it exceeded my expectations…

From it's beautiful cover to its beautiful photos descriptive recipes and eloquent introductions to Greek food and culture cook book lives up fully to its expectation.  It  takes the reader on a virtual trip through Greece; the pictures along with the beautifully written introductions to each section of the book take the reader on a "trip" through Greece.  It certainly was the perfect medicine for this homesick European.

It contains useful cooking tips and a great glossary of The Greek Pantry explaining everything from bread crumbs to the vinegar used in Greek cuisine.  One point I particular liked was the special note on vegan "butter" and learning that some of the sweets can also be easily recreated by using it.  This is - as may come as no surprise to you - a big win for me.

The cookbook contains everything from Appetizers - Mezzethes to Main Dishes both vegetarian and meat based to Sweet Pastries - Glyka.  The recipes are beautifully written, easy to follow and the bulk of them are adaptable to a dairy free kitchen {triple yay for that}; I for one am super excited to learn there is a dairy free alternative to Tazatziki which Skorthalia pg. 81 let me tell you I had no idea….

The recipes both sounds amazing and intriguing; Horta - Dandelion Greens Salad, Pligouri Salata - Bulgur Wheat Salad, Domlmathes Gyalantzi - Stuffed Grape Leaves, Faki - Greek Lentil Soup, Tahinosoupa, Tahini Soup…so far a couple of recipes have been recreated in my kitchen but the list is super long; way too long to list here :)  So far we have enjoyed Aunt Aphfroditie's Beet and Apple  Salad page 108 which was just amazing {I used vegan sour cream instead to make it dairy free} and also Pilafi - Rice Pilaf with Carrots and Parsley page 230 along with Latholemono - Lemon-Olive Oil Dressing page75 and the most amazingly moist delicious Lemonati Kota sta Karvouna - Lemony Grilled Chicken.  Now, it is confession time once again…but I am usually not the biggest fan of white chicken meat as it tends to be too dry for me however this recipe?!  It is just amazing, moist, lemony and full of flavor.  Take a look

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Lemonati Kota sta Karvouna (leh-moh-NAH-tee KOH-tah stah KAR-voo-nah)
Lemony Grilled Chicken (page 201)

I have found that simple food with great flavor is often the most satisfying, healthy, and easy to prepare. This fast and fantastic chicken recipe is packed with flavor and can be doubled or tripled easily for a big crowd. Serve this chicken with Summer Peach Salsa for a great summer lunch or light dinner. You can make the salsa and start to marinate the chicken right before you leave for work in the morning. Then, when you come home, just toss the chicken on the grill, and you can have a healthy dinner on the table in about 20 minutes.

SERVES 4
1/4 cup freshly squeezed lemon juice (about
2 lemons)
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
5 scallions, soft green parts reserved, thinly sliced
4 skinless, boneless chicken breasts
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups loosely packed mixed greens or baby spinach
1 recipe Summer Peach Salsa (page 83) or Latholemono (page 73)

In a medium mixing bowl, whisk together the lemon juice, olive oil, oregano, and the white parts of the scallions. Set aside.

Rinse the chicken under cold water, pat dry with paper towels, and season on both sides with the salt and pepper. Put the chicken into a large Ziploc bag and pour in the lemon juice mixture. Squeeze out as much air as possible, seal the bag, and shake to coat chicken in the marinade. Refrigerate on a large plate for at least 1 hour or up to overnight. Flip the bag over at least once so that the chicken marinates evenly.

Prepare a very hot grill or set a grill pan over medium-high heat. Brush the grill or grill pan with a little olive oil to prevent sticking. Remove the chicken from the marinade and grill for 4 to 6 minutes per side or until cooked through. Remove from the grill and let the chicken rest for about 10 minutes before serving.

To serve, evenly distribute the greens among 4 plates. Slice the chicken breasts into 1-inch diagonal slices and fan the slices over the greens. Spoon the Summer Peach Salsa or Latholemono over the top of the chicken. Garnish with the reserved green parts of the scallions. This chicken is also delicious served with Tzatziki (page 76).

Here is the nitty gritty brief review

It's All Greek to Me by Debbie Matenopoulos

Publisher BenBella Books, Inc., 2014

Hardcover, 303 pages ~ $29.95

Cuisine:                        Greek

Difficulty of recipes:    Mostly easy

Easily adaptable:          YES, the bulk of recipes can be adapted to a dairy free 

                                     and galactosemic diet
Pro:                              Great recipes for every day life that are easy to follow; the portions are
                                     generously calculated.  The pictures of Greece and the food photography
                                     a like are amazing.

You can connect with Debbie on Twitter, Instagram and Facebook

Easy Chicken Fricassee {#Dairyfree}

How is everyone?  All is well here in our little house - both girls are getting over icky colds which they first gave to Ron and now it is my turn but besides that we are happily plugging along.   We have been having easy dinners this week.  On Sunday we feasted on Carnitas a la girlichef (instead of verdolagas I added baby arugula), on Monday I turned it into a Carnitas Pot Pie by adding another 3 C of Salsa Verde a 1/4 of rice and topped it with my standard pie crust, on Tuesday we may have gone out, and last night it was Easy Chicken Fricassee.

Talk about easy…yes, this dish is so easy, quick and super tasty.  Chicken in a white wine sauce that is dotted with peas as well as capers.  

The recipe is also super versatile - we prefer dark meat over white meat and either works.  Serve it over rice, ton top of egg noodles, with couscous or what ever your favorite grain maybe.  My preferred side for this dish is rice, but now I must confess.  Making rice is often a little challenging for me…most times it works out but other times?!  Oh my…well let me just say that I was glad we had some papperdelle left in the pantry…

Easy Chicken Fricassee

• 1-1/2 lb skinless boneless chicken {we prefer dark meat}, cubed
• 1 Tb Olive Oil
• 1 small onion diced
• 1 tsp poultry seasoning blend w/o salt
• 1 Tbs flour
• 3/4 C dry white wine
• 3/4 C plain Almond milk
• 3 Tbs capers (less or more)
• 1 C frozen peas
• Salt & Pepper to taste

1. heat olive oil in a large pot
2. add onions with a pinch of salt and saute until onions begin to soften
3. add chicken together with seasoning and sauté until all sides of the chicken are cooked
4. dust flour over the chicken/onion mixture and stir it in.  After a couple of minutes
5. add white wine by stirring it into the mixture.  Stir carefully to get rids of any flour lumps that may remain; bring it to a quick rolling boil for sauce to slightly thicken.  
6. add almond milk together with capers. Reduce heat, and bring it to a very slow simmer (you do not want it to boil)  cover.  Cook for another 20 minutes or so
7. Add frozen peas and simmer for another 5-10 minutes
8. Add salt and pepper to taste

Individual Meatloaves & Horseradish Mashed Potatoes for Mommies Little Piggies #SundaySupper

Happy Sunday and welcome to the Holiday Music and Movie Inspired #SundaySupper event.   This is fun event is hosted by Tammi of Momma's Meals.  Thank you for having us around your table this week.

Do you have a must watch movie for the holidays?  One that you just have to watch every single year? I just recently - okay by recently it is something like three years ago - have gotten into the habit of having to watch some movies and it is just not Christmas without them.  Yes, it is true I have succumbed and I love it...The movies on my must watch list include Christmas Vacation {ahhhhmmm this year I may be guilty of having watched it already twice...}, Love Actually, Elf, The Grinch who stole Christmas, and Christmas Story.  Yes, this is the absolute must list and I certainly do not mind any additions because this is the time to be merry...Oh, and you may not be surprised to hear that the girls are absolutely delighted that there are movies that must be watched ;)

Now on to #SundaySupper and my dish; it was quite hard to find something to fit the bill. I could not think of anything...but after dinner one Friday night we all brainstormed; my dear friend Larissa thought that it had to be meatloaf with mashed potatoes and Ron agreed.  So see - this is how it happened.  Now this is not the ordinary meatloaf you usually find here but this is not one but six individual loaves; packed with a mix of beef, pork, and lot's of vegetables.  The mashed potatoes are also a little more special as they are Horseradish Mashed Potatoes with just a little extra zing....Take a look at one of my little piggies eating her plate...

Individual Meatloaves

• Splash of Olive Oil
• 1 small onion diced
• 1 celery stalk, diced
• 2 garlic cloves minced
• 1 medium green pepper, diced small
• 1 medium carrot, diced small
• 1 tsp paprika
• 2 tsp salt
• 2-3 Tb fresh rosemary coarsely minced
• 1-3/4 lb. ground beef
•    3/4 lb. ground pork
• 1 egg
• 1 - 1-1/2 C Matzo Meal {or other breadcrumbs that are dairy free}
• 1 C or more ketchup

*** Preheat oven to 375 F ***

1. Heat Olive Oil in a skillet and when hot 
2. Add onions, celery, green pepper, and carrot; sauté until vegetables are soft 
3. Add paprika as well as salt and sauté for another couple of minutes.  When vegetables are soft, take the skillet off the heat.
4. In a large bowl combine meats with egg and rosemary. Mix well.
5. Add cooled off vegetables; mix dough well then
6. Add Matzo Meal - you may need a little more, or less.
7. Form dough into six individual loaves and place them into one or two baking dishes.
8. Top each loaf with a generous amount of ketchup and place in the oven
9. Bake for 40 - 45 minutes 

While the meat loaves are baking in the oven prepare the

Horseradish Mashed Potatoes

•   2-3/4 lb yellow potatoes, scrubbed, and spots cut out
•   Generous pinch of salt
•   1 Tb. fresh rosemary coarsely minced
•   2 tsp. fresh horseradish grated
•   1-1/2 - 2 Tb {or more} prepared white horseradish {read label carefully some contain milk}
•   1 Tbs Earth Balance or other Vegan "Butter"
•   2 C "Milk" {I use Almond Milk} 
•   1/4 C fresh Italian Parsley chopped 

1. Place potatoes in a pot, add water until they are coved plus the salt and bring {covered} to a boil.  
2. Remove lid an cook for about 20 - 30 minutes until potatoes are soft
3. Drain the water from the potatoes.
4. Place potatoes into a kitchen machine and using the flat beater mix until potatoes are broken up for about a minute or so.
5. Add rosemary, horseradish, Earth Balance, and "milk".  Mix in the kitchen machine until the potatoes are smooth.
6. When potatoes have the desired consistency add parsley and - if needed - additional salt.

Serve individual meatloaves with the horseradish mashed potatoes, and a side salad.

And now it is time to see what everyone else is bringing for this fun event.

Party Appetizers & Snacks:

  Oven-Roasted Applesauce Scented with Rosemary & Vanilla-Inspired by the song "Christmas in the Trenches"- Shockingly Delicious
Roasted Chestnuts Inspired by the movie "The Christmas Song" - Food Lust People Love
A Popcorn Trio Inspired by the song "Let it Snow" - Hot Momma's Kitchen Chaos 
Chai Tea Abominable Snow Buddies Inspired by the movie "Rudolph" - Cupcakes & Kale Chips 
Raisin Bran Muffins for a Crowd Inspired by the movie "National Lampoon's Christmas Vacation" - In The Kitchen With Audrey and Maurene 
Icicle Candy and Reindeer Snacks Inspired by the movie "Snow" - Treats & Trinkets 
A Christmas Carol Plum Pudding Inspired by the movie "A Christmas Carol" - No One Likes Crumbley Cookies 
Yukon Mashed Potato Cakes Inspired by the movie "Rudolph" - Cookin' Mimi 
Christmas Pudding Inspired by the song "Over the River and Through the Woods" - A Kitchen Hoor    Pumpkin Pudding Inspired by the movie "Nightmare Before Christmas" - Basic N Delicious 
Elf-Inspired Christmas "Grams" Inspired by the movie "Elf" - MarocMama 
Sugarplums Inspired by the movie "The Nutcracker" - Happy Baking Days
Chai Spiced Roasted Nuts Inspired by the song "Chestnuts Roasting on an Open Fire" - Take A Bite Out of Boca

Festive Main Dishes

Maple Syrup Spaghetti- Inspired by the movie "Elf"- Momma's Meals 

Who Hash Inspired by the movie "How The Grinch Stole Christmas" -girlichef 

Ginger Orange Glazed Cornish Hens Inspired by the song "The 12 Days of Christmas" -Sue's Nutrition Buzz 

NY Hot Dog with Sabrett-style Onion Sauce Inspired by the movie "Die Hard" - Small Wallet, Big Appetite 

Classic Caesar Salad Inspired by the movie "The Santa Clause" - The Little Ferraro Kitchen
Individuals Meatloaves & Horseradish Mashed Potatoes for Mommy's Little Piggies - Inspired by the movie "A Christmas Story" - The Not So Cheesy Kitchen 

Christmas Waffles Inspired by the TV special "A Claymation Christmas Celebration" - Curious Cuisiniere

Filthy Animal Pizza Inspired by the movie "Home Alone" - Foxes Love Lemons 

Chicken Orzo Soup Inspired by the song "12 Days of Christmas" - Family Foodie 

Brandied Candied Sweet Potatoes Inspired by the song "Christmas Is The Time To Say ‘I Love You’ " - Cindy's Recipes and Writings

Sweet Holiday Treats:

Gin and Tonic Cupcakes Inspired by Adam Sandler's " The Chanukah Song" - The Girl In The Little Red Kitchen

Chocolate Chip Shortbread Bars Inspired by the movie "Love Actually" - Magnolia Days   Gingerbread Marshmallows Inspired by the song "Marshmallow World" - Jane's Adventures in Dinner 

Hazelnut Chocolate Chip Cookies Inspired by the movie "The Gremlins" - Killer Bunnies, Inc    White Chocolate Peppermint Fudge Inspired by the song "I'm Dreaming of a White Christmas" - Alida's Kitchen 

Snowball Cookies - Inspired by the movie "White Christmas" -The Foodie Army Wife 

Penuche Fudge Inspired by the movie "Elf" - Pies and Plots 

Hot Chocolate Cookies Inspired by the movie "Santa Clause" - Mess Makes Food 

South Pacific Coconut Tres Leche Cake Inspired by the movie "South Pacific" -The Ninja Baker    Cookies & Cream Fudge Inspired by the movie "Elf" - The Messy Baker

Cozy Drinks:

Toasted Coconut Hot Cocoa- Inspired by the song "Let It Snow"- Chocolate Moosey 

The Christmas Gram Inspired by the movie "Elf" - An Appealing Plan 

Eggnog Hot Chocolate Inspired by the movie "National Lampoons Christmas Vacation" - Peanut Butter and Peppers 

Vermont Hot Cocoa Inspired by the movie "White Christmas" - Kudos Kitchen By Renee 

Spiked Hot Chocolate Peppermint Ice Cream Floats Inspired by the song "Holly Jolly Christmas " -NeighborFood

This is Christmas; Wine Pairings for Holiday Themed#SundaySupper Recipes - ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Kabocha Squash Chicken Curry {#12WksWinterSquash}

Happy Monday and welcome to week 7 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Have you blogged about winter squash?  Feel free to add your linky below :) Can you believe that we are now in week 7?! Yes,  Christmas is less than ten days away and let me just say that I am nowhere closer to being ready than I was last week.  For once however we did venture out yesterday, got a tree, put it up and decorated.  This is the earliest we have ever had a tree up and I actually {along with the rest of the family} love it.  And yes, just in case you are wondering, temperatures have returned to normal here in Portland as we welcome the drizzle back....How about you?  Are you getting into the spirit of the holidays?

So yes, I have promised you delicious Kabocha Squash Chicken Curry.  Sweet squash, with chicken, in a mild curry...

This is a super quick and easy meal; perfect for a weekday...

Kabocha Squash Chicken Curry

• 1 small can coconut milk {5.46 oz}
• 2 tsp red curry past
• 3/4" fresh minced ginger
• 2 minced garlic cloves
• 1 lb. skinless chicken thighs {you can also use white meat}
• 1 lb.Kabocha Squash, seeded and cut into bite size pieces with the skin on {be sure to scrub the skin - I use organic squash}
• 1 stalk lemongrass cut into pieces
• 1 C chicken broth
• 1 Tbs lemon juice 
• Salt to taste
• 3 Scallions cut into rings for garnish. 

1. Melt the coconut cream {top of the can} in a skillet and when it has melted add the curry paste to it.  Stir it up then,
2. Add ginger together with garlic and sauté until fragrant {a minute or so}
3. Add the chicken and sauté it for another couple of minutes, then
4. Add Kabocha Squash and sauté it for another minutes or so.
5. Add the coconut water, chicken broth, and the lemongrass pieces.  Bring to a low simmer and cover.
6. Simmer for about 20 minutes until the squash is soft.  
7. Add lemon juice and salt to taste. Garnish with scallions.
8. Serve over rice 

I hope you enjoy! - Alena sure did :)

---

1. Mulligatawny with Kabocha

2. Spinach & Squash Millet Congee

3. Delicata Squash and Goat Cheese Fritatta

4. Pumpkin Pecan Frosted Cinnamon Buns

5. Winter Squash Cocktail + Butternut Squash Vodka

6. Little Joy Factory - Creamy Pumpkin Soup

7. Roasted Acorn Squash & Brussels Sprouts w Honey

8. Roasted Butternut Squash with Kale & Mushrooms

9. Kabocha Squash Chicken Curry

10. Acorn Squash Biscuits

11. Quinoa Stuffed Butternut Squash

12. GF Peanut Butter Pumpkin Bread

13. Pumpkin Rolls

This linky list is now closed.

Linky Tools  |  Linky Blog 2013

Moscato Orange Chicken with Olives for #SundaySupper

This week's #SundaySupper event is sponsored by Gallo Family Vineyards and I am super excited to participate in this awesome event not just because I love wine. :)   You will agree with me that the theme being Memorable Holiday Meals: Holiday Traditions and Recipes using wine in the recipe is fitting for the season. :) Oh yes this is perfect.  Let me tell you a little bit about the Gallo Family, whose passion it is to make great wine.  Did you know that Gallo Family Vineyards offers 16 different wines year-round, including Moscato, Hearty Burgundy, Pinot Grigio and more? To learn about all of the wines, please visit www.gallofamily.com and find out where to buy Gallo Family Wines through the Store Locator Tool:  http://ht.ly/rfeYJ.

Gallo Family Vineyards was founded 80 years ago by Ernest & Julio Gallo.  To this day Gallo Family Vineyards is proud to still be family owned, and today four generations of Gallos, as well as employees work at the vinery.

Now let me tell you a little about the Holiday Traditions in our house.  I love traditions you know, as in the traditions we as a family create for ourselves.  So in our family, we start the season off with a lantern walk for St. Martin's day in early November where the kids enjoy hot cider while the adults enjoy a mug of Glühwein.  After the Thanksgiving Holidays -  and two birthdays - St. Nikolaus visits our house and leaves some treats or sometimes coal in the shoes we leave outside for him {yes, he himself visits us every single year}.  As we get closer to Christmas the girls have been visiting friends living in an assisted care facility for children. To us it is important that our children learn that Christmas is not all about the presents but it is about thinking and helping those that are less fortunate than us.

This is another reason why I am so excited about working with Gallo Families.  Did you know that every day 8 million seniors in the U.S. face the threat of hunger? That's one in every six seniors. It is something the Gallo Family has recognized and they have partnered with Meals on Wheels Association of America to fight hunger with the Every Cork Counts™ campaign.  The campaign will run through December 31st, 2013. You may know that in my day job I am a frequent volunteer at a Senior Law Clinic here in Portland and I can tell you that many seniors rely on Meals on Wheels.  How do you help? Well let me tell you it is not only super easy, but also a ton of fun.  Visit http://EveryCorkCounts.com and you can either play a game {yes, I may have already played it a couple of times}; or uncork a bottle of Gallo Family Wine and mail the cork to the Gallo Family.  TThis is really, really awesome as the Gallo Family will donate $5 for every cork that is sent their way - up to $90,000.  Are you ready to participate? - Wait, wait, wait before you run out I have a coupon for you - get $2 off your  your fabulous bottle of Gallo Family Wine.  Open up your bottle share it with your friends and/or family then spread some more cheer by sending the cork to

Every Cork Counts
P.O. Box 3017
Grand Rapids, MN 55745-3017

All corks must be postmarked between now and Dec. 31, 2013, and received by January 15, 2014.

There is even more fun to because you can create your own family crest on the Gallo Family Crest Creator site.  It's super fun and yes, I have created our very own family crest already :)

Last, but not least be sure to like Gallo Family Vineyards on Facebook, follow on Twitter, Instagram, and YouTube.

Are you ready for some delicious, fabulous food now? Oh yes - you chicken cooked in wine oh so good. Take a look....

Moscato Orange Chicken with Olives

• 5 chicken legs
• 1/2 tsp pepper
• 2 tsp salt
• 1 orange
• 2 Tbs Canola Oil
• 1 Anchovy filet, minced
• 1 garlic clove, minced
• 2 C Gallo Family Vineyards Moscato
• 1/2 tsp lemon juice
• 3/4 C Manzanilla Olives

***Preheat oven to 375F ***

1. Season chicken with salt and pepper
2. Peel, and filet the orange.  You should have about 3/4 C filet {skin off} orange slices.  Reserve the peel, skin as well as excess juice
3. Heat oil in a large and high oven proof skillet {I use a cast iron skillet be sure that it will be large enough to fit the chicken}
4. Brown the chicken in batches {2 at a time}.  When each side is browned - about a couple of minutes each side - remove from the pan set aside and repeat with the remaining chicken.
5. Once all the chicken is browned, drain the oil out of the pan to discard when cold.
6. Return pan to the burner, add garlic together with the anchovy. Sauté for a couple of minutes, then squeeze the reserved orange skins, juice form the peels, as well as any excess juice from the orange into the pan.  Stir it up carefully and cook for a minute or so {it will sizzle}
7. Pour the wine into the pan, stirring the bottom of the pan to incorporate all browned bits and pieces. 
8. Add lemon juice, bring liquid to a boil and cook for a couple of minutes.
9. Return chicken to the pan; the liquid should cover about 3/4 or little more of the chicken.
10. Place chicken in the oven and bak for 45 minutes
11. After 45 minutes stir in the olives, together with the oranges and bake for another 15 minutes.

Serve on a bed of rice, or egg noodles and enjoy!!!

Check out the other delicacies made with Gallo Family Vine the other #SundaySupper contributors are bringing today

• Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
• Mandarin Spice Mulled Wine by girlichef
• Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
• Crock Pot Beef Bourguignon by The Dinner-Mom
• Easy Cranberry Bacon Stuffing by Momma's Meals
• Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
• Family Fondue by kimchi MOM
• Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
• Linguine with Spicy Red Clam Sauce by Supper for a Steal
• Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
• Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
• Moscato Stone Crab Scampi by Family Foodie
• Mushroom Risotto by The Messy Baker
• Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
• Red Wine Risotto by Shockingly Delicious
• Short Ribs With Pasta by Magnolia Days
• Pomegranate White Wine Panna Cotta by Hezzi-D's Books and Cooks
• Fudgy Red Wine Brownies by That Skinny Chick Can Bake
• Red Wine Chocolate Cake by Alida's Kitchen
• Red Wine Velvet Cake by The Girl In The Little Red Kitchen

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.