Sunday, January 20, 2008

Greek Dinner

We love eating at University Broiler and I've been trying to find a recipe that comes close to their food. I found the rice and chicken recipe on Kayln's kitchen blog (I have a link on the right side of my blog) and the potato and salad dressing recipe on Allrecipes. The chicken was good, Don thought the chicken was great as did they boys who ate all that was given to them, but I thought it was not quite what I wanted. But then I don't like lemon on my chicken much although I do love the University Broiler's. The rice was perfect. I really really like the rice and although it didn't taste just like the UB I thought it was better. The potatoes were good but missing something. I did add a little of the salad dressing to them as I served them but they were still missing something. The salad dressing is great. Made just like the recipe on allrecipes its a little bitter so I added some sugar to mask the bitter taste. You may like it with the bitter taste so I'm leaving the recipe as it is on allrecipes.

Very Greek Grilled Chicken
6-8 boneless, skinless chicken breasts
1/2 cup extra virgin olive oil
1/3 cup fresh squeezed lemon juice
1/4 tsp. powdered lemon peel
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste
Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in zip-loc bag. Combine marinade ingredients and pour over. Marinate in refrigerator 6-8 hours or all day if desired. (If you don't have that long to marinate I recommend increasing the lemon juice a little.) Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (This could also be cooked on a stove-top grill pan, or broiled.)
Georgette's Really Lemony Greek Pilafi
1 cup Uncle Ben's Converted Rice (not instant)
2 T olive oil (or 1 T butter and 1 T olive oil)
1 tsp. salt3 T lemon juice (or more)
3 C chicken stock
Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes. Add salt and lemon juice and saute 1 minute more. Add chicken stock carefully so it doesn't splash up on you, let it come to a boil, reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has. I find it usually takes 35 minutes, but I can't keep myself from peeking after 30 minutes.
Absolutely Fabulous Greek/House Dressing
1/3 cup and 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup and 2 teaspoons red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Greek Style Potatoes
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

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