Sure, here it is.
---------- Recipe via Meal-Master (tm) v7.07
Title: Greek Roasted Potatoes
Categories: Potatoes, Side Dish, Greek
Servings: 8
4-6 md medium potatoes, quartered (skins on or off, your choice)
¼ c mazola oil or olive oil
½ c butter, melted
½ ts oregano
1 ts salt
¼ ts pepper
Preheat oven to 400°.
In a large pan, lay quartered potatoes so they barely touch one another.
Combine butter and oil in a bowl and mix with a fork. Pour over potatoes. Toss
potatoes around until very well coated with oil and butter mixture. Be sure
potatoes are spread around evenly in the pan. Allow to roast for 20 minutes.
Sprinkle salt, pepper, and oregano all over potatoes. Toss around with a
spatula, spread potatoes around evenly again. Roast potatoes again for 15
minutes more, or until golden brown.
Variations: Replace salt and pepper with an equal amount of Cavender's Greek
Seasoning. If you like you can also add some lemon juice.
-----
-----Original Message-----
From: Deborah Barnes via Cookinginthedark [mailto:[email protected]]
Sent: Monday, September 18, 2017 4:16 AM
To: [email protected]
Cc: Deborah Barnes <[email protected]>
Subject: Re: [CnD] Middle Eastern Chicken Breast
Hi Nicole!
Could you post the Greek potato recipe again? I didn't join until sometime
this year.
Thanks.
Deb B.
-----Original Message-----
From: Nicole Massey via Cookinginthedark [mailto:[email protected]]
Sent: Sunday, September 17, 2017 10:17 PM
To: [email protected]
Cc: Nicole Massey
Subject: [CnD] Middle Eastern Chicken Breast
So, we've been grilling a lot, because one of our neighbors curbed an almost
new charcoal grill for bulk pickup. (he also let folks know it was there to be
grabbed) By mixing multiple recipes and working what I liked from them I came
up with this one.
Start with a half a teaspoon of coriander seeds. Put them in a small brown
paper bag, fold it flat, and roll them with a heavy rolling pin to crush them.
Pour them into a half gallon zipper style bag. Do the same crushing with a half
a teaspoon of cumin seed. Add in a quarter teaspoon of cinnamon, a teaspoon and
a half of kosher salt, and around a cup of crushed garlic.
Zipper and mix well to distribute the spices through the garlic. Put four
thawed chicken breasts into the bag, squeeze things around, and then put the
bag in the fridge for a few hours to marinade.
Fire up the grill. (either charcoal or gas will do) grill the chicken until
done.
Note: it's useful to have a sharp implement to keep other family members from
stealing all of them before you get one yourself, as the smell is enough to
make folks contemplate food theft. These go great with the Greek Roasted
Potatoes recipe I posted here a few years back.
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