Tuesday, August 14, 2018

Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese Over Cauli-Mash

This evening we enjoyed a delicious "Greek style" meal. I made Greek Style Chicken w/ Roasted Tomatoes and Feta Cheese and served the chicken over top of Mashed Creamy Cauliflower. It was full of fresh flavors; roasted multi-colored baby tomatoes (tossed w/ olive oil, salt and pepper), chicken breasts pounded and marinated in fresh lemon juice and olive oil (seasoned with Penzey's Greek Style Seasoning) and then grilled. I served the chicken over a bed of mashed fresh cauliflower and scattered the roasted tomatoes and some crumbled feta cheese on top. We had a small piece of Spinach Feta Pie that I made last night for dinner. 

Last night I made a large (9 x 13") rectangular version of my Greek Style Spinach Feta Pie. It turned out amazing. It had crust on the bottom and about 1/2 inch up the sides of the pan. I made 1-1/2 times the crust (using 3 cups of almond flour and an additional 1 tablespoon butter), 1 pound of baby spinach and 1-1/2 to 2 cups of crumbled feta, doubled the fresh dill and lemon zest, and used 15 eggs (which triples the eggs used in the standard sized version to make a nice thick piece of spinach feta pie). It turned out amazing. I wanted to make a large one that we could enjoy for lunch and other meals throughout the week (bake once; eat several times). I had it for lunch today and also served a small piece alongside tonight's Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese. This was an absolutely amazing meal. Check it out the photos below. Enjoy!







           

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