- 1 lb boneless skinless chicken breasts, thinly sliced
- 2 T olive oil
- 1 1/4 cup heavy cream
- 1/2 cup chicken broth
- 1 1/4 tsp Lala Greek Seasoning
- 1/2 cup Parmesan cheese, shredded
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes, chopped
- 1 lb cherry tomatoes, halved
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes or until no longer pink in center. Remove and set aside. Add the rest of the ingredients to the pan and simmer, stirring frequently, 10-15 minutes or until the heavy cream has thickened. Add the chicken back to the sauce pan and serve over pasta or rice.
Combine seasoning, mayonnaise, and sour cream and blend well. Chill for 2 hours. Makes about 1 cup dip. Serve with veggies and potato chips for dipping!
- 10 slices French bread
- 1/4 cup melted butter
- 1 tsp Roxy Moxy All Purpose Seasoning
Preheat oven to 350 degrees. Tear or cut bread into uniform pieces. Put melted butter and seasoning in a gallon ziplock bag, seal and mix until it coats the inside of the bag. Add bread pieces to bag, seal, and toss it around to coat bread. Place bread on cookie sheet and bake 10-15 minutes until golden brown.
Preheat skillet over med-high heat. Add maple syrup, walnuts, and Eureka Lavender Seasoning and stir. Cook, stirring frequently, until syrup is carmelized, about 3-4 minutes-watch carefully so it doesn’t burn! Spread nuts on parchment paper and let cool until hardened.
Add to a salad or enjoy on their own!
Here’s a recipe for a quick and easy salad dressing that Katie came up with:
- ¼ cup light olive oil
- 4 tsp apple cider vinegar
- 1 tsp sugar
- 2 tsp LaLa Greek Seasoning
- freshly ground black pepper to taste
This is one of my all-time favorite salads. I would like to first note that there are many ways to make this salad – every little village has a different variety, a different way of making xoriotiki (some times spelled horiotiki). My dad immigrated from Greece in the 1960s from a tiny mountain village north of the port town of Karystos on the island Evvia (Euboia). He, his siblings and my yiayia (that’s grandma for you non-Greek speaking readers) brought xoriotiki with him and it was one of the staples of Greek food in my youth.
Slice the tomatoes in half – my wife likes to slice them into smaller, more bite size pieces, but a single slice will do. Slice the cucumber into 1/8″ slices. Any thinner and they’ll be flimsy once they’ve marinated, any thicker and they won’t soak up enough of the marinade. Cut the half red onion into two quarter pieces, and then slice the onion julienne. In a bowl a large mix the tomatoes, cucumber, onion, olive oil, vinegar and seasoning. For best results, marinate in the fridge overnight. You can get away with marinating for as little as 4 hours, but the closer to overnight you can reach, the better.
Some varieties of xoriotiki add in feta cheese (my perfsonal preference is for Bulgarian Feta from your local ethnic/European grocer – it’s not quite as strong as Greek Feta, and certainly much better than anything you buy that comes pre-packaged). Some others add chopped up bell peppers and/or kalamata olives to their salad, both are delicious additions!