Wednesday, February 13, 2008

It's Greek to Me


I enjoy cooking and trying new things. I have been accused of not making things twice. This is one recipe I make all the time and my family loves it. My children smell it cooking and begin telling me how much they love me, what a great mom I am and give me hugs. So for all of that I will continue to make it. Oh, my husband after eating this always says, " That was a delicious meal, thank you for making it." I hope you will try it and like it!!

Greek Steaks, Burgers or Appetizers

1 1/3 lb. ground chevon, beef, chicken or turkey

1/4 lb. crumbled feta cheese

1 Tbl. steak seasoning ( I use a Canadean seasoning from Sam's Club. It is mostly course salt and course pepper . McCormick's Montreal Seasoning is good also.)

2-4 Tbl. extra virgin olive oil

1 box frozen chopped spinach thawed and water squeezed out well

Mix everything together and shape the meat like a steak, or burger. Drizzle olive oil on both sides. Get your grill really hot before putting these on. Place them on the grill, then turn the heat down. I have cooked these on the stove top as well. The time depends on the thickness of the meat. I generally cook mine between 10-15 min., until juice runs clear.

This steak is great with roasted potatoes and greek salad. It is also good as a burger. Just butter some bread and grill it , also make oven fries. Use the yogurt dip instead of the usual, mayo and mustard. You can also make an appetizer by rolling the meat mixture into balls and baking them on a cookie sheet. Serve them with the yogurt dip. These are good with veggies, hummas and toasted pita chips on the side.

Yogurt dressing:

1 1/2 cups Greek style plain Yogurt

3 Tbl. fresh dill

1/3 cup grated seeded cucumber

1/2 cup lemon juice

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

salt to taste

Place in food processer. If cucumber is grated fine you could just mix everything up really well in a bowl and chill.

Roasted Potatoes

5-6 med. red or yellow skin potatoes cubed not peeled

2-3 Tbl. dried onion

1-2 Tbl. dried garlic

olive oil to coat well, you can also add a little butter

salt, pepper

*You can also add fresh dill, rosemary or thyme

I cut my potatoes small so they cook faster and the flavor is better. Mix all together. Bake in 350-400 oven for 30-45 min. covered. Potatoes should be done. Uncover them and cook until they begin to stick to the pan. This makes them have a little crunch, this is my favorite part. The time will very depending on the size you cut the potatoes and how crowded they are in the pan. I cook mine in a iron skillet ,but I have cooked them in a glass cassarole dish with good results. In the summer I put the potatoes in foil and grill them.

4 comments:

A HEART OF PRAISE said...

These recipes sound really good! Hopefully we can try them sometime. :)

Under Southern Skies said...

It looks delicious! I really liked all the food you mad for us yesterday, it was all SO good! Thank you again for the Ivy dishes that you gave me.

Grace said...

These recipe sound delicious...my mom was telling me the the other day, about what a good cook you are:)

Tori said...

Oh my, now I'm hungry!
That sounds so good and I LOVE Feta on anything, actually have some in the fridge, always do.

Only problem with that meal, is the calories, when I get really skinny, then I'll try it, okay!

Just found you through Grace's blog, Hi!