157258 greek style oven roasted lemon Recipes

extra virgin olive oil, plus more, extra virgin olive oil, for drizzling, lemons, sliced 1/4-inch thick, kosher salt, fresh ground black pepper, boneless skinless chicken breast halves, all-purpose flour, pitted green sicilian olives or 1/2 cup spanish olives, sliced, drained capers, chicken stock, unsalted butter, cut into small dice, chopped flat leaf parsley

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

plain fat-free yogurt , greek style, garlic clove, minced, fresh lemon juice, boneless skinless chicken , thigh s, plain fat-free yogurt , greek style, cilantro, fresh, minced, ground cumin, table salt, black pepper, freshly ground, whole wheat pita pocket bread, tomatoes, chopped (es), cucumber, chopped

olive oil, sliced onion, sliced peeled fuji apple, sliced green cabbage, water, white wine vinegar, caraway seeds, crushed, salt, chopped fresh parsley, low-fat greek-style plain yogurt, canola mayonnaise, prepared horseradish, ketchup, stone-ground mustard, freshly ground black pepper, fresh lemon juice, worcestershire sauce, salt, sweet paprika, ground red pepper, sliced low-sodium deli roast beef, rye bread, lightly toasted

lamb (use lean, boneless meat cut in 1 in cubes), olive oil, lemon juice, garlic cloves (peeled and quartered ), fresh thyme leave (chopped ), fresh oregano (chopped ), ground black pepper, onions (use red onion cut in thinly sliced rings), romaine lettuce leaves (washed and dried ), pita bread rounds, tomatoes (ripe & sliced in thin wedges), yoghurt (plain per prep instruction #3 or thick greek style), garlic clove (peeled & minced ), oregano (fresh, chopped ), lemon juice, olive oil, salt and black pepper (to taste)

orecchiette, hard salami slices, cut into strips, assorted deli olives, pitted, drained, and cut in half, roasted red bell peppers, drained and chopped, pepperoncini salad peppers , cut in half lengthwise, english cucumber , thinly sliced into half moons, bottled greek vinaigrette with feta, divided, pt. grape tomatoes, cut in half, fresh flat-leaf parsley leaves, feta cheese, crumbled

orzo pasta, chicken bouillon cubes (for the orzo cooking liquid) or 2 vegetable bouillon cubes (for the orzo cooking liquid), oven-roasted deli chicken, fresh baby spinach (regular fresh spinach will work if you can tsp find baby), feta cheese, crumbled (i use the plain kind , but the flavored type works here too), tomato, diced (or substitute halved grape tomatoes, approx. 1 1/2 cups), kalamata olive, pitted (reserve a bit of the brine if you use good quality olives), olive oil, salt, reserved olive brine (optional), capers (optional), fresh ground pepper , to taste

boneless country-style pork ribs, onion, finely chopped (2 cups), garlic cloves, minced (2 tbsp), vegetable oil, ketchup (12 oz), honey, cider vinegar, worcestershire sauce, fresh lemon juice (from 2 lemons), dry mustard, drained bottled horseradish, black pepper

boneless country-style pork ribs, onion, finely chopped (2 cups), garlic cloves, minced (2 tbsp), vegetable oil, ketchup (12 oz), honey, cider vinegar, worcestershire sauce, fresh lemon juice (from 2 lemons), dry mustard, drained bottled horseradish, black pepper

boneless beef bottom round roast or chuck pot roast, cut into 1-inch pieces, frozen whole small white onions, fresh or frozen whole baby carrots, all-purpose flour, swanson beef broth (regular, 50% less sodium or certified organic), vegetable juice, brown sugar, bouquet garni, hot cooked egg noodles

nonfat greek style yogurt, olive oil, fresh lemon juice, garlic, minced, chopped fresh dill leaves, salt, freshly ground black pepper, olive oil, onion, chopped, lightly packed baby spinach leaves, coarsely chopped, crumbled feta cheese, chopped fresh dill, or 1 tsp dried, freshly ground black pepper, lean ground turkey breast, salt, whole-wheat burger buns, english cucumber, thinly sliced, leaves romaine lettuce , hard ribs removed

potatoes (or 1 potato per person), brown onions, peeled and thickly sliced, roasting chicken (mine was 1.7kg, around 3 1/2 lbs), butter, cut into small cubes, garlic, broken into cloves, peeled and roughly chopped, garlic, broken into cloves, unpeeled and roughly chopped, garlic, broken into cloves, unpeeled and unchopped, fresh thyme, fresh oregano, lemons or 2 small, olive oil, sea salt, black pepper, freshly ground, water, chicken stock, lemon , juice of

white pita bread, roma tomatoes, fresh spinach, whole head of garlic, feta cheese, fresh basil, red onion (medium to large), pitted kalamata olive, extra virgin olive oil, fresh oregano, roasted red pepper, artichoke heart, roasted eggplant, roasted zucchini, marinated roasted mushrooms or 1/4-1/2 lb fresh roasted mushroom

low-fat greek yogurt (thick , greek-style), cooked chickpeas, lemon juice, garlic cloves, salt, cayenne pepper, white tuna packed in water, drained and flaked, toasted sesame seeds, green onion, chopped, fresh cilantro, finely chopped, ground cumin, whole wheat pita bread, cut in half to form pockets, tomatoes, cleaned and thinly sliced, leaves boston lettuce or 8 leaves red leaf lettuce, cleaned and patted dry

chicken, washed, patted dry and butterflied, kosher salt and freshly ground black pepper, canola oil, tomatoes, halved, lemons, cut in 1/2, red onion, skin on, cut into 1/2-inch thick rounds, red wine vinegar, dijon mustard, greek olive oil, chopped oregano leaves, english cucumbers, sliced, kalamata olives, pitted, feta, crumbled, basil leaves, greek whole milk yogurt

nonfat yogurt - greek style, cucumber, shredded and squeezed dry, garlic, dill weed, lemon juice, olive oil

penne pasta , boiled as per package. directions, green bell pepper, thin sliced, red bell pepper, thin sliced, plum tomato, diced, red onion, thin sliced, extra virgin olive oil, white wine vinegar, lemon , juice and zest of, dijon mustard, minced garlic clove, dried basil, dried oregano, black pepper, greek feta cheese, crumbled, parmesan cheese, grated

ground sirloin, ground lamb , lean, dry breadcrumbs, red onion, grated, fresh mint, chopped, fresh thyme, chopped, salt, divided, ground allspice, crushed red pepper flakes, garlic cloves, minced, egg, lightly beaten, plain fat-free greek yogurt, feta cheese, reduced-fat (crumbled ), fresh lemon juice, divided, extra-virgin olive oil, fresh ground black pepper, baby arugula leaves, cucumbers, peeled, seeded and diagonally sliced