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What are your recipes for Greek style salad dressing? I've been on a health kick for a while now and I'd like to switch up my meals, any advice?
 
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auroracoor1

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It's super simple! Just lemon, olive oil and vinegar! And of course season the salad with salt, pepper, and oregano. Super tasty and super healthy!
 
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Gigi

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It's super simple! Just lemon, olive oil and vinegar! And of course season the salad with salt, pepper, and oregano. Super tasty and super healthy!
Thank you! How much of each ingredient do you use
 

mitch

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What are your recipes for Greek style salad dressing? I've been on a health kick for a while now and I'd like to switch up my meals, any advice?
I myself to keep it on hand . I take a dressing bottle that I have had in the cabinet so its measured out by the lines on the bottle. I put balsamic to the line not sure how much it is maybe 3 or 4 table spoons and fill the rest with extra virgin olive oil. Then add 1/4 teaspoon of garlic onion and of course 1 tablespoon of ground Greek oregano. Shake it up and there you go. Always ready.
 

Does anyone know how to make trigona Thessalonikis?

I love these tasty triangles! Does anyone have an authentic family recipe they'd be willing to share with a desperate user? I'd be so appreciative

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What is a fast and easy recipe for Greek style mussels?

I'm trying to get more into seafood. Do you have any recipes for Greek style mussels?

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Easter Lamb Memories

I have so many misty eyed memories of Easter.

Back in the 50s my Uncle Charlie, of eternal memory, would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful

Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know. :)

So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.

When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.

So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.

Mezethes will include loukaniko on the grill, Greek olives, feta, dyed eggs and kouloria for
invited guests who arrive early.

My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. After the Resurrection Service we say Christos Anesti...Christ has risen. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasolia and more desserts.

Easter is a joyous time to first thank our Lord Jesus for his Resurrection and second, to celebrate with family and friends.

Also, Easter, for me, is a time to remember my family, through misty eyes, who have passed to be with our Lord.

Kali Anastasi and Kalo Pasxa.

Time to make more memories.

How can I make juicy Greek grilled chicken breast?

I always struggle to keep chicken breast juicy! Are there any tips for Greek style chicken breasts?

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Fried olives? Ive never heard of this before

Did anyone know that fried olives existed? I found a few recipes online but I'm wondering what olives are best to use and what to put in the batter

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