Before I share one of my favorite recipes to try, I would like to introduce myself to you and also to welcome each of you to e-mail me at anytime if you have any questions or are searching for a particular recipe. I have many recipes to share with you, many are Greek and many are not. Enough to please your palate with great ease in preparation.

My name is Liz and I am of Greek heritage. My parents were Greek Immigrants and naturally, were in the restaurant business. They were both incredible chefs, in their own way but they never took the time to teach me and share their talents, no matter how much I begged. I certainly did a lot of that growing up. Being born into a Greek family doesn’t necessarily mean you are an automatic Greek chef! To make matters even worse, neither wanted to teach me.

I laugh when I remember my Dad, with his very broken English would say to me: “These are my recipes, I made them up and they go with me. You will have to make up your own. Teach yourself how to cook!”

In spite of everything, I taught myself how to cook and was even able to master a many of my parent’s “secret recipes” by remembering the taste and the aroma. I discovered just how comfortable I was in my own kitchen through the years and even developed my own creations that I love to this day. I also had a lot of fun in my kitchen, whether it was with a group or just by myself.

By the way…. I had to learn how to cook. I had five hungry children to feed! David, Melanie, Anna, Todd and Chris became my audience; ate everything that I prepared and loved it all. Not to repeat the pattern of my own childhood, I taught them each how to cook and they are all wonderful at it.

I have just published my first cookbook and I am very proud of it. OPA COOKBOOK is the title and the recipes that I will be sharing with you over the course of time, will be coming from my book. I do hope that you will enjoy what I will bring to your table!

So now that you know a little about me, I would love for you to try the following recipe for your family. It’s easy, quick and so very delicious. Don’t forget to bring your children into your kitchen and give you a hand!

Marinated Greek Style Chicken with Baby Carrots, Onions, Mushrooms in light chicken broth. Served over flavored Orzo Pasta (4 to 6 servings).

Ingredients:

4 chicken breasts - cut into small pieces
1 cup baby carrots
1 small sweet onion-chopped
1 cup sliced mushrooms
1/2 parmesan cheese
1/2 cup crumbled feta cheese
2 cups hearty chicken broth (made from boullion)
juice of one fresh lemon
1 tsp each of oregano, garlic salt,
1/2 tsp cinnamon
2 tbs parsley flakes (fresh or dried)
salt and pepper to taste
2 tbs butter and 2 tbs olive oil

Step one:

Saute chicken pieces in the butter and olive oil. After the chicken is slightly browned on both sides, add spices (oregano, garlic salt, parsley cinnamon, salt and pepper) Add boullion broth and allow to simmer for two or three minutes. Stir in onions, mushrooms and carrots. Simmer, uncovered until carrots and chicken are tender, around 20 minutes. Add parmesan cheese and feta cheese and stir gently.

If the liquid cooks down, simply make a cup more of your chicken broth.

Step two:

1/2 box of Orzo Pasta (rice shaped pasta. although any pasta will do, I just love the Orzo best). While the chicken is simmering on the stove top, prepare the orzo according to the directions on the box. When the pasta is cooked, drain the water. Put pasta back into the pan. Drizzle with some olive oil, two tablespoons of butter, a little garlic and parsley. Mix well.

Pour the pasta in a 9x12 baking dish, spoon the chicken mixture on top and ladle the flavorful broth over all. You want this to be moist not dry as the pasta will absorb the broth. Sprinkle with parmesan cheese, feta cheese. Garnish with grape tomatoes and parsley.

Serve with a tossed salad and crusty rolls. Sit down and enjoy!

By the way: Here is a trick on what to do if you have any leftovers of this dish.

Mix the leftover chicken and orzo in a good size pot. Add 3 maybe 4 cups of chicken boullion broth, 1 small package of frozen chopped spinach (or you can use fresh). Thicken the broth with a little flour and water that you’ve stirred into a smooth paste and add to the soup. If it thickens too much, add a little liquid. You may need to season with additional spices or salt and pepper.

Congratulations!!

You have made the delicious pot of Greek Chicken Soup with Orzo and Spinach!

This soup freezes well.

Note: You can also use pork tenderloin instead of chicken.

It’s a pleasure meeting you in this issue and I’m looking forward to the next issue.

Always,
From my kitchen to yours,
Liz

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