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Super Game-Day ChicEats

1/31/2022

1 Comment

 
This week we’re Greeking up a couple of must-have game-day eats—Buffalo chicken dip and honey-glazed wings (with a feta dip)—for an epic tailgate party. Need another meze/app? Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every zone covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
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GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

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CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Super Game-Day ChicEats recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a Greek-style dining-out luxury served in the cozy comfort of home!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flip to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
1 Comment

Lemon Lust

9/6/2021

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Greek Lemon Lust 101

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Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
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Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

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​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

When life hands you lemons, Greek up your cooking!

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Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental dressing ​recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for pork or lamb (to grill, broil, or roast), add 1 teaspoon dried oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

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LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
​
1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).


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LEMON-ROASTED CHICKEN AND POTATOES
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
 
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
 
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper 
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
 
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
 
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
 
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
 
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
 
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
 
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.

Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com ​

Healthy Lemon

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​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!

Kelly


​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Flippin’ Greek Lunch Makeovers​

9/14/2020

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Kukla’s Kouzina Flippin’ Greek!

Flippin’ Greek!, our brand new cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
 
This week is packed with creative lunch makeovers that will energize you for a productive afternoon. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on and come cook with us!

Flippin’ Greek Lunch Makeovers

Need a rescue from the usual midday meal? We’ve taken four standard lunches and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

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​Monday
GRILLED [BÉCHAMEL] CHEESE (episode 105)
Here we’re revamping the French grilled-cheese classic Croque Monsieur (crunch sir) or Madame (if adding the fried egg) into a kouzina indulgence using pita bread and béchamel made with Greek cheese.
 
PREP TIME 15 minutes
BAKING TIME 12 minutes
MAKES 1 sandwich, serving 1 to 2
 
1 pita (Kontos Panini Bread or Pocket-Less Pita)
1/4 cup béchamel sauce (from our Meze cookbook)
2 slices ham
Pickled fennel or 2 slices dill pickles, patted very dry
1/2 cup grated graviera cheese, divided
1/4 teaspoon dried thyme
1 fried egg (optional)
1 sprig fresh thyme, for garnish
 
1. Heat oven to 425°F. Line a baking sheet with parchment.
 
2. Cut the pita in half and place on the prepared sheet. Spread both pita halves with the béchamel, covering completely. Top one pita half with ham, pickled fennel or pickles, and 1/4 cup cheese. Top with remaining pita, béchamel side up, then top with remaining 1/4 cup cheese and sprinkle with thyme. (Can be made ahead. Do not bake. Cover and refrigerate up to 1 day.) Bake 10 to 12 minutes, until cheese is brown and bubbling. Top with a fried egg (if using) and garnish with a thyme sprig, if desired. Serve immediately.


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Tuesday
EGG ROLL MBOUREKIA (episode 106)
Mbourekia are basically phyllo packets made with a variety of stuffings from cheese to meat to vegetables. Here we wrapped the phyllo around veggies and lamb biftekia (Greek burgers) that are filled with feta. The mbourekia are then baked to golden perfection. Serve with tzatziki for the perfect dip.
 
PREP TIME 15 minutes
COOKING TIME 15 minutes
BAKING TIME 25 minutes
MAKES 4 mbourekia rolls
 
6 tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small zucchini, cut into matchsticks or julienned
1 carrot, cut into matchsticks or julienned
*
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1 garlic clove, minced
1 tablespoon chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup crumbled Greek feta
*
4 sheets #5 or #4 (14-by-18-inch) Kontos phyllo, thawed, at room temperature
2 tablespoons butter, melted, or olive oil
 
1. In a large skillet, heat 2 tablespoons olive oil over medium-low heat, add the onion and sauté, stirring occasionally, until softened and completely caramelized (browned), about 10 minutes.
 
2. In another skillet, heat 2 tablespoons olive oil over medium heat, add the zucchini and carrot and sauté, stirring occasionally, until softened and browned, about 8 minutes.
 
3. Meanwhile, make biftekia: In a bowl, combine the ground meat, garlic, dill, oregano, salt, and pepper. Divide into 4 ovals with a dent in the center of each. Fill each with 1/4 cup feta and shape meat around feta to enclose. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Cook patties until browned, searing in the juices, about 2 minutes per side.
 
4. Heat oven to 350°F. Place 1 sheet of phyllo on work surface, wide end facing you. Brush with butter or olive oil and fold over to one side, forming a 14-by-9-inch rectangle. Brush with butter or olive oil. Place some onion, zucchini, and carrot in the center. Top with a bifteki. Fold sides of phyllo over the bifteki, brush phyllo with butter or olive oil, then fold over the top and bottom. Brush all over with butter or olive oil and place seam-side down on a rimmed baking sheet. Repeat, making a total of 4 rolls. Bake until completely golden brown, about 25 minutes.


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​Wednesday
SOUVLAKI QUESA-PITA (episode 107)
We’ve taken the quesadilla and reinvented it into a grilled souvlaki pita. Use a cast-iron grill pan or cook on the grill for the best results.
 
PREP TIME 15 minutes plus marinating
COOKING TIME 10 minutes
MAKES 1 serving
 
5 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 pound chicken breast, cut into 1/2-inch-thick slices
1 Kontos panini pita
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1 plum tomato, sliced
1/4 cup shredded kasseri cheese
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
 
1. In a shallow bowl, whisk together 2 tablespoons olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
2. In a grill pan, heat 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
3. Place 1 pita on work surface and cut in half. On one half, layer with chicken, red pepper, some tomato slices, and cheese. Top with remaining pita half. In the same grill pan over medium heat, heat the remaining 1 tablespoon oil and cook the souvlaki pita, pressing down (using a weight if you have it), turning once, until heated through and browned, about 2 minutes per side. Transfer to a serving plate and top with dollop of tzatziki.


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Thursday
CHICKEN KASSERI (episode 108)
This is our Greek-island adaptation of a chicken-parmesan hero using kasseri cheese and a panini pita. Serve with a garden salad to round out the meal.
 
PREP TIME 10 minutes plus marinating
COOKING TIME about 20 minutes
BAKING TIME 3 minutes
MAKES 1 to 2 servings
 
CHICKEN MARINADE
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 chicken cutlet, cut into 1/2-inch-thick slices
*
1 Kontos panini pita
1/2 cup shredded kasseri cheese, divided
1/4 cup extra-virgin olive oil, divided
1 plum tomato, sliced or 1/2 cup cherry tomatoes, halved
1/2 teaspoon dried oregano, divided
1/8 teaspoon sea salt
Pinch freshly ground pepper
Pinch garlic powder
 
1. Make chicken marinade: In a shallow bowl, whisk together 2 tablespoons olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
2. Heat oven to 350°F. Top pita with 1/4 cup cheese, place on a baking sheet, and bake about 30 seconds, just until cheese is melted. Set aside.
 
3. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the tomato to skillet and season with 1/4 teaspoon oregano, the salt, pepper, and garlic powder. Sauté, stirring occasionally, until softened and liquid is absorbed, about 10 minutes; set aside.
 
4. Meanwhile, in a grill pan, heat remaining 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
5. Heat oven to 350°F. On one half of the prepared pita, layer with the chicken, remaining 1/4 cup cheese, and the tomatoes. Fold over the other side of the pita, covering the filling, and bake on the sheet about 2 minutes, until cheese is melted. Serve hot.
 
Recipes copyright © Kukla's Kouzina, LLC 

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Thanks to Kontos Foods for their fresh and delicious phyllo and pita products!

I hope you enjoyed our week of midday makeovers. Join us next week for flipped Sliders.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    Tweets by @KuklasKouzina

    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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    Greek Orthodox Pascha~Easter
    Greek Pascha
    Greek Pasta
    Greek Pastry/pastries
    Greek Phyllo Pizza
    Greek Recipes
    Greek Snack Recipes
    Greek Spirits Dessert Wine And Sweets Pairing
    Greek Spirits Ouzo Tsipouro Brandy
    Greek Syrup Pastries
    Greek Traditions
    Greek Veggies For Lent
    Greek Village Eats
    Greek Wine And Food Pairing
    Greek Wine And Food Pairing (part 1)
    Greek Wine & Entrée Pairing
    Greek Wine & Meze Pairing
    Greek Wines
    Greek Wines And Spirits
    Greek Wine & Seafood Pairing
    Greek Yogurt
    Greek Yogurt In Pastry
    Greek Yogurt~Simply Homemade
    Growing Up In Kukla's Kouzina
    Honey
    Honey~An Ancient Treasure (part 1)
    Honey~An Ancient Treasure (part 2)
    Honeyed Feta & Yogurt Pastry
    Honey~Karpathian Gold
    It’s A Wrap!
    Karpathiko Spiti (Karpathian House)
    Karpathos
    Karpathos Beaches
    Karpathos Customs
    Karpathos Honey
    Karpathos Island Beach Paradise & Sports Mecca
    Karpathos Island Cooking & Foods
    Karpathos Sports
    Karpathos~Style Pickled Wild Sea Fennel
    Karpathos Wedding
    Koulourakia~Making The Perfect Twists
    Kukla’s Kouzina: 9 And Stacked
    Kukla’s Kouzina Celebrating 6 Yummy Years
    Kukla's Kouzina~Coming Full Circle
    Kukla’s Kouzina Flippin’ Greek!
    Kukla’s Kouzina Magic 8
    Kukla’s Kouzina~Sweet 7
    Lagana: Bread For The Spirit
    Lahanodolmathes (lahanodolmades)
    Lamb
    Leftover Phyllo Solutions
    Legume Kouzina
    Legumes
    Lemon Lust
    Lenten Chick…Pea Inspiration
    Lenten Cuisine~A Faith Inspired Journey
    Lenten Foods
    Lenten Kouzina Made Easy
    Lenten Wine Koulourakia
    Lent Me Some Loukoumades
    Marriage Traditions In Karpathos
    Meat
    Meat The Greek
    Mediterranean Blue Diet
    Mediterranean Diet For Lent
    Mediterranean Diet Resolution
    Mediterranean Diet Resolution: Fats Fiber And Flavor
    Mediterranean-diet-resolution-power-up-with-omega3s
    Mediterranean Diet Resolution Recipes
    Mediterranean-diet-resolution-scaling-the-pyramid
    Melomakarona Finikia Shaping Filling Dipping
    Meze/Appetizers
    Olive Kouzina
    Olive Oil
    Olive Oil~Branch To Bottle
    Olive Oil Odyssey
    Olive-Thyme Flatbread & Pizza
    Pasta Kouzina
    Pasta~Makaronia
    Phyllo/Fillo/Filo
    Phyllo/Fillo/Filo Recipes
    Pickling~Greek Island Style
    Pita-bilities
    Pizza
    Pork
    Pumpkin
    Pumpkin Pot Pie (savory Kolokithopita)
    Recipes
    Roasted Pumpkin By The Ladle
    Salad Flips
    Salad For Lent
    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Super Game-Day ChicEats
    Tailgate Fryers
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Valentine’s Day
    Valentine’s Day
    Valentine’s Day
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

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    June 2022
    May 2022
    April 2022
    March 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
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    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
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    April 2019
    March 2019
    February 2019
    January 2019
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
    Eater

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