All posts filed under: recipes

Zucchini Bread

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You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini. That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long. Ingredients: 3 cups zucchini, grated (skins on) 3 large eggs 1 cup sugar 1/2 cup brown sugar (compacted) 1 cup vegetable oil 1 tablespoon honey 1 tablespoon vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 teaspoons cinnamon 1 cup chopped walnuts *1 cup chocolate chips (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans). 2. Beat …

Georgiann’s Koulourakia

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Koulourakia comes in all shapes, sizes and flavors. Some bakers turn their dough into playful circles, braids, or serpentines, and some twist their koulourakia so precisely it looks like a machine pumped them out. Depending on the baker or family recipe, koulourakia is infused with anise, vanilla, orange or lemon zest. And some are left plain with simply the mixings of flour, sugar, butter, and eggs. No matter how they’re prepared, koulourakia makes a perfect companion with a cup of coffee. My cousin, Georgiann Pino Petrogeorge has mastered the art of koulourakia. She and I share the same great-grandmother, Anastasia (Tasia) Patsuris. Our yiayia’s (grandmother’s) were sisters with phenomenal cooking skills. You name it—they could make it. Georgiann spent a lot of kitchen time with her yiayia, Georgia Patsuris Sargetakis, and together the two would bake, cook, and share many laughs. Koulourakia, a Greek Easter cookie is one of those treats that sends Georgian back to her yiayia’s kitchen. Over time, Georgiann has modified her yiayia’s recipe to her own favorite tastes, like using vanilla …

Mom’s Snickerdoodle Cookies

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In no particular order, the three best cookies of all time are melomakrona, chocolate chip cookies (still on the hunt for a soft and gooey go to recipe), and my mom’s Snickerdoodle’s. My mom says she has had this recipe for “over 100 years” and although Snickerdoodle recipes are all so similar with just a few variations, my mom’s recipe has always been may favorite and is dangerously addicting. They are easy to make, and come out soft and chewy every single time. If you need to store the cookies, my mom suggests putting them in a storage container with a slice of bread on top to keep the cookies nice and soft. Somehow, it works–science! Enjoy. Save Print Mom’s Snickerdoodle Cookies Recipe type: Sweets/Dessert Serves: 100 cookies   Ingredients 1 ½ cups sugar ½ cup margarine, softened ½ cup shortening 2 eggs 2 ¾ cup flour 2 teaspoon cream of tartar 1 teaspoon baking soda ¼ teaspoon salt For the topping: 2 tablespoon sugar 2 teaspoon cinnamon Instructions Preheat oven to 400 degrees. In a large mixing …

Garbanzo Bean Greek Salad

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Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to new heights and greater textures. Plus, both garbanzo beans and avocados are heart healthy and nutrient rich. This garbanzo bean Greek salad is especially perfect for those fasting from meat or dairy during Lent. Save Print Greek Garbanzo Bean Salad Recipe type: Vegetarian/Salad Serves: 2-4   Garbanzo bean salad: Loaded with vegetables, packed with nutrients, and tossed in a bright Greek dressing. Ingredients For the salad: 15 oz can garbanzo beans 1 English cucumber, optionally peeled and sliced in half 3 cups cherry and golden tomatoes, halved (or 4 diced tomatoes) 2 avocados, diced 1 green bell pepper, diced ½ red onion, diced ½ cup pitted Kalamata olives 8 oz of feta cheese (optional-serve on the side or mix in) For the …

Bacon Wrapped Jalapeno Poppers with Feta

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I’m a firm believer that everything tastes better with bacon. I’m also an extreme spice advocate—I love anything with a spicy bite. The more it burns my mouth the better. So, it was only a matter of time before I added these popular appetizers to my blog. These bacon wrapped jalapeño poppers are “Greekified” within the filling, by combining the deliciously salty feta cheese with thick Greek yogurt for a creamy texture. Once the jalapeño is stuffed, wrap a thin strip of bacon wraps around to seal the popper together and sent to the oven. While jalapeño peppers are what’s standard for this appetizer, you can also spice up or down the pepper to your liking. If you want a hotter bite, use habaneros. For a milder bite, use small poblanos or even mini bell peppers work well. Whatever type of pepper you choose to use, be cautioned that these poppers are addictive and will disappear once served. Save Print Bacon Wrapped Jalapeno Poppers with Feta Prep time:  5 mins Cook time:  35 mins Total time:  …

Greek Coffee Brownies

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Brownies are my greatest weakness of all—especially the good old fashioned out of the box stuff. When I’m really craving a chocolatey fix, nothing beats the convenience of just dumping all the premixed ingredients into a bowl, stirring in some extra liquid, and sending them to the oven. They come out simple and scrumptious every single time. Because I’m satisfied with the boxed brownies, I hardly make them from scratch, or maybe didn’t care to recognize how easy they are to make on my own. But then one day when my brownie craving hit unusually early in the morning as I was making a cup of Greek coffee, I decided to make my own brownies—with Greek coffee. Coffee and chocolate is a classic combo so it just made sense. My recipe blends the grounds of Greek coffee with cocoa powder for a dark and decadent result that’s just as gooey as the boxed brownies I’ve adored for so many years. Now I don’t have to run to the store at random hours because all the …

Fried Zucchini Chips

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One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these is to make sure the zucchini is thinly sliced, dried well, and dipped lightly in the batter. The result is a crisp treat that is a guaranteed crowd pleaser. My little brother gave them high praise by saying they are “the bomb dot com.” Try them and see for yourself. And when you do, be warned that they will certainly disappear from the table in no time. Serve with skordalia (garlic sauce) or the light yogurt sauce I paired with this dish. Save Print Fried Zucchini Chips Recipe type: Meze/Vegetarian   Fried zucchini chips Ingredients 3 medium zucchini 1 ½ cups all-purpose flour Pinch of salt and pepper 1 teaspoon paprika 1 teaspoon baking powder 8 ounces of your beer of …

Kolokithopita (Zucchini Pie)

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KOLOKITHOPITA (ko-lo-kee-THO-pee-tah) is similar to the popular spanakopita (spinach pie) and basically just substitutes zucchini for spinach. My own recipe calls for the addition of more herbs and a sassy combination of cheese to make it stand out. Just combine zucchini, onions and three different herbs for this aromatic and savory pie. What a fantastic method of using in-season vegetables and herbs! Adding feta and Parmesan puts the icing on the cake—or should I say, the filling in the kolokithopita pie. Save Print Kolokithopita (Zucchini Pie) Recipe type: Main/Side/Vegetarian Serves: 9×13 pie   Greek zucchini pie Ingredients 4-5 medium zucchini, grated (about 2 pounds) 6 green onions, finely chopped ¼ cup fresh parsley, chopped ½ cup fresh dill, chopped 1 cup fresh mint, chopped 2 cups feta cheese, crumbled ½ cup grated Parmesan cheese 4 eggs, beaten Salt and pepper, to taste 1 package of phyllo dough (I use store bought) ½ cup olive oil, for oiling the pan and phyllo sheets Instructions Preheat oven to 350 degrees. Wash and grate the zucchini (skins on, stem discarded). …

Roka (Arugula Salad)

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Roka (arugula) is one of the most underestimated leafy greens, despite packing lots of antioxidants, vitamins, and minerals. It’s numerous health benefits are well known. Arugula is native to the Mediterranean and is definitely a green that should be added to more plates worldwide. The Greeks eat plenty of arugula as a “Roka Salata” and is traditionally served as just roka, topped with thin slices of local cheese and dressing. To add more essence to the salad, it is common to add walnuts, pine nuts and sundried or fresh tomatoes to the mixing bowl. This is a common salad throughout Greece. Because the strong peppery taste of arugula can be a turn off to some, simply add romaine lettuce to the salad to temper the arugula. I make mine solely with arugula, and just add extra toppings like walnuts for extra crunch, and tomatoes for a juicy bite. The best thing about the Roka Salad is that it takes no time at all to put together, and still stands out on a dinner table. The …

Maroulosalata (romaine lettuce salad)

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Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of marouli (lettuce), green onions, and dill. Traditional maroulosalata calls for Romaine lettuce, but you are welcome to use any other curly lettuce. Using fresh dill adds zest to every bite and marries perfectly to the classic olive oil and vinegar dressing that’s drizzled throughout. It’s a light and easy to make salad that’s served year-round but is more common in the warmth of spring and summer months. Maroulosalata pairs well with halibut or any other fish seasoned with dill, or can be served as a main or side salad alongside other vegetable dishes. Save Print Maroulosalata (romaine lettuce salad) Recipe type: Salad/Meze   Ingredients 1 head of romaine lettuce, shredded or cut in ¼ inch ribbons 2 bunches of green onions, …