Mediterranean Orzo Salad with Grilled Vegetables

I am in love. Truly. This side dish was so good that I could eat just it for a meal and be perfectly happy. I planned to cook the veggies on the grill but it started raining so I decided to do the next best thing and use my grill pan. It worked perfectly. I loved the flavor of the grilled vegetables with the creamy orzo and tangy dressing. I served this orzo salad with the Mediterranean Pork Medallions and ended up cutting up the meat into bite sized chunks and mixing it in with the orzo. It was such a fantastic combination of flavors and textures! This dish was a huge hit with all of us, although my daughter would have preferred it without the feta cheese. I highly recommend this recipe!

Mediterranean Orzo Salad with Grilled Vegetables:

Recipe and photos by For the Love of Cooking.net

Vinaigrette:

• 1/4 cup of olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove of garlic, minced
• Dash of dried oregano
• Salt and freshly cracked pepper, to taste

Combine all of the ingredients together in a small bowl and whisk well. Set aside.

Mediterranean Orzo Salad with Grilled Vegetables:

• 1 tbsp olive oil
• 1 zucchini, cut into spears
• 1 yellow squash, cut into spears
• 1/2 red onion, sliced into rings
• 1 baby yellow bell pepper, sliced
• 1 baby red bell pepper, sliced
• 1 baby orange bell pepper, sliced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano, to taste
• 1 cup of orzo, cooked per instructions
• 1 1/2 tbsp fresh parsley, chopped
• 2 tbsp of crumbled feta
• Handful of kalamata olives, sliced

Coat a large grill pan with cooking spray over medium high heat. Slice the vegetables then drizzle the olive oil over them and season them with oregano, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Place into the hot grill pan and cook for 3-4 minutes on each side until tender. The onion and bell peppers may take longer than the zucchini and squash. Set the vegetables aside to cool before dicing.

Cook the orzo in salted water per instructions then drain well. Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese. Drizzle the vinaigrette onto the mixture then toss to coat evenly (you may not need all of the vinaigrette). Taste and re-season if needed. Serve immediately and enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Pork Medallions

I was in the mood for Greek flavors so I cut up a pork tenderloin into medallions and marinated them in a combination of olive oil, red wine vinegar, lemon juice, garlic, and oregano. The pork took minutes to cook and turned out moist, tender, and had a delicious Mediterranean flavor. My entire family loved this dish and gobbled up every last bite.

Mediterranean Pork Medallions:

Recipe and photos by For the Love of Cooking.net

• 1 pork tenderloin, sliced into medallions
• 3 tbsp olive oil
• Juice and zest of half a lemon
• 1 1/2 tbsp red wine vinegar
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste

Remove the silver skin from the pork tenderloin then slice into same size medallions.

Combine all of the ingredients together in a large zip lock bag. Let the pork marinate in the refrigerator for 2 hours.

Coat a grill pan with cooking spray then heat over medium high heat. Once the skillet is hot, lay the pork medallions down in the pan and cook until golden brown, about 4 minutes. Turn the pork over and cook for an additional 2-3 minutes or until cooked through. Let the meat rest for a few minutes before serving. Enjoy.

Note: If you want a sauce, you can double the marinade recipe and boil it for a couple of minutes after the pork cooks then drizzle over the pork medallions before serving.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Bruschetta

My husband was out of town last weekend so my kids and I were on our own. We rented movies after playing in the park on Friday afternoon and came home to a house smelled of freshly baked bread. I decided to do a fun dinner for us using the French Baguette I baked earlier in the day. I made two different types of bruschetta (I will post the other one tomorrow). We had a nice evening eating with our hands and watching movies. It was a great night with my kiddos.

Greek Bruschetta:

Recipe and photos by For the Love of Cooking.net

• Handful of grape tomatoes, diced
• Handful of kalamata olives, diced
• 1 tbsp toasted pine nuts
• 1 tbsp fresh parsley, chopped
• 2 tbsp feta cheese
• Dash of oregano
• Sea salt and freshly cracked pepper, to taste
• French baguette, sliced
• 1 clove of garlic

Preheat the oven to 350 degrees.

Combine the tomatoes, kalamata olives, pine nuts, parsley, feta cheese, oregano, sea salt and freshly cracked pepper, to taste. Mix the ingredients until well combined.

Place the baguette slices on a baking sheet and place into the oven. Bake for 3-4 minutes until slightly crisp. Remove the bread from the oven and rub the garlic clove over each slice. Top with the tomato mixture and eat immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Pasta and a Fantastic Giveaway **GIVEAWAY CLOSED-WINNER CHOSEN**

Quick, simple, and tasty. Those are the three words I would use to describe this pasta dish. I love the tangy olives, sweet tomatoes, and salty cheese together with the crunchy pine nuts and soft pasta. This combination of ingredients works well with any pasta but I especially love them with angel hair. This dish is always a big hit with my family and quickly disappears.

Greek Pasta:

Recipe and photos by For the Love of Cooking.net

• 2 tbsp toasted pine nuts
• Angel hair pasta, cooked per instructions
• 1 tbsp olive oil
• 1/4 small red onion, diced
• Handful of grape tomatoes
• 1/4 tsp oregano
• 1/4 tsp crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 3 cloves of garlic, minced
• Handful of kalamata olives, halved
• 1/2 cup of chicken broth
• 1 cup of baby spinach
• Feta cheese

Toast the pine nuts in a DRY skillet over medium heat for 2-3 minutes or until golden brown. Set aside.

Cook the pasta per instructions. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the onion and cook, stirring often, for 3-4 minutes. Add the grape tomatoes, oregano, red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook for 1-2 minutes. Add the minced garlic and kalamata olives then cook, stirring constantly, for 1 minute. Add the chicken broth and cook for 2-3 minutes. Add the cooked and drained noodles to the skillet as well as the spinach and pine nuts. Toss to coat and cook for 1 minute until the spinach wilts a little bit. Taste and re-season with sea salt and freshly cracked pepper, to taste. Add the feta cheese then toss and serve immediately. Enjoy.

Click here for the printable version of this recipe - For the Love of Cooking.net

GIVEAWAY: ***CONTEST CLOSED*** WINNER PICKED***

I was recently contacted by Ergo Chef to see if I wanted to host a giveaway for this 8" pro series chef knife with hollow ground edge. After I saw the knife I was wishing I could enter the giveaway myself!! Don't forget to become Ergo Chef followers on their Blog, Facebook, and Twitter so you can keep up to date on their awesome knives.

How to enter the giveaway: Simply comment on this post. I'll announce the lucky winner on Monday's post (May 23, 2011). Good luck!

Greek Quinoa

I found some quinoa in my cupboard that I needed to use up so I decided to make a Greek style quinoa. I added some parsley, feta cheese, kalamata olives, red onion, and grape tomatoes to the cooked quinoa for a healthy and delicious side dish. I loved the flavors and textures of this recipe and my entire family liked it.

Greek Quinoa:

Recipe and photos by For the Love of Cooking.net

• 1/2 cup of quinoa
• 1 cup of chicken broth
• 1 clove of garlic, minced
• 1/4 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• 1/4 cup of kalamata olive, sliced
• 1/4 cup of red and yellow grape tomatoes, sliced in half
• 1 tbsp red onion, diced finely
• 2 tbsp feta cheese
• Sea salt and freshly cracked pepper, to taste

Cook the quinoa in the chicken broth with the minced garlic and dried oregano, per instructions. Once the quinoa is ready, add the parsley, kalamata olives, grape tomatoes, red onion, feta cheese, and sea salt and freshly cracked pepper, to taste. Toss until evenly mixed then serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Couscous Stuffed Chicken Breasts

I saw this recipe in the January/February 2011 Cooking Light magazine and immediately bookmarked it to make. You would think we would be sick of Greek flavors after the Angel Hair Pasta and Greek Burger but we weren't... we all just love Mediterranean flavors. This chicken was really fun to make and tasted wonderful. I split my chicken breast in half (after flattening it) so I could make my portion smaller and to share with my kids. The chicken turned out moist and tender and the Greek flavored couscous was a huge hit with all of us, especially my daughter. I served this dish with simply seasoned green beans for a delicious and healthy meal that my whole family enjoyed.

Couscous Stuffed Chicken Breasts:

Adapted recipe by For the Love of Cooking.net

Original recipe by Cooking Light - January/February 2011

• 1/3 cup chicken broth
• 1/4 cup whole wheat couscous
• 1 clove of garlic, minced
• Dash of oregano (plus more for the chicken)
• 3 tbsp grape tomatoes, diced
• 2 tbsp kalamata olives, diced
• 2 tbsp feta cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon rind, grated
• 2 tsp olive oil
• 2 boneless skinless chicken breasts (recipe calls for 4)
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Bring the broth to a boil in a small saucepan; remove from heat and add the couscous, minced garlic, and dash of oregano. Cover with a lid and let stand for 4-5 minutes; fluff with a fork. Cool for 10 minutes. Season with sea salt and freshly cracked pepper, to taste then add the tomatoes, olives, feta cheese, parsley, and lemon grind and mix thoroughly.

Place the chicken breasts between two sheets of plastic wrap; pound to an 1/4 inch thickness. I sliced one breast in half for smaller portions for my children and I and left one whole breast for my husband. Season both sides of the flattened chicken with sea salt, freshly cracked pepper, and oregano, to taste. Spoon the couscous mixture onto the center of the chicken breasts; roll up jelly roll fashion. Secure with toothpicks.

Heat an OVEN PROOF skillet over medium high heat and drizzle with the olive oil. Add chicken rolls to the hot pan and cook on all sides a total of six minutes, making sure the whole roll is nicely browned. Place the skillet in the oven and bake for 5 minutes or until the chicken is done.

Let the meat rest for 5 minutes before slicing carefully and serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Roasted Potato Salad AND the Giveaway Winners

I wanted to use up some fingerling potatoes and grape tomatoes I had on hand so I decided to make a Mediterranean potato salad. I roasted the fingerling potatoes then tossed them in a lemon vinaigrette and let them cool. I then tossed the cooled potatoes with grape tomatoes, kalamata olives, red onion, and feta cheese along with the remaining vinaigrette. It was a quick and simple recipe that tasted amazing. This salad was a huge hit with my entire family, especially my son. I highly recommend this recipe!

Mediterranean Roasted Potato Salad:

Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 2 cups of fingerling potatoes, cut in half
• Handful of grape tomatoes
• 3 tbsp red onion, sliced
• 15 kalamata olives, sliced in half
• 2 tbsp fresh parsley, chopped
• 2-3 tbsp feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic
• 1/4 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.

Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender.

While the potatoes are roasting make the vinaigrette. In a small bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly cracked pepper, to taste. Whisk until well blended then set aside.

Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool. Once the potatoes are cooled, add the grape tomatoes, red onion, kalamata olives, parsley, and feta cheese. Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Giveaway Winners:

I had my daughter and son pick a number between 1-75 to choose the winners. My daughter chose #40 and my son chose #7.

#40 - Debbi from Debbi Does Dinner Healthy

#7 - Chels from Catz in the Kitchen

Please e-mail me with your mailing address and I will send you both two coupons each good for 1 package of Johnsonville Italian Sausage. Congratulations ladies!

Mediterranean Chicken Pasta Salad

I saw a recipe for a delicious Greek style pasta salad over at Cathy's site, Wives with Knives, that I couldn't wait to make. I added a few extra ingredients like artichoke hearts, grape tomatoes, fresh basil, and red onion. We had this salad as our main entree and we all enjoyed it, especially my son, who had two helpings. I ate some of the leftovers the following day and it tasted delicious. Thanks for the great recipe Cathy.

Mediterranean Chicken Pasta Salad:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cathy at Wives with Knives

Salad:

• 4 oz farfalle pasta, cooked per instructions
• 2 cups of leftover roasted chicken, diced
• 1/2 cup of low fat feta cheese
• 1 cup of grape tomatoes, halved
• 1 cup of frozen artichoke hearts, thawed, halved
• 1 cup of kalamata olives, halved
• 1/2 cup red onion, sliced thinly
• 5 basil leaves, chiffonade
• 1/4 cup pine nuts

Vinaigrette:

• 3 tbsp olive oil
• 3 tbsp canola oil
• Juice of 1 small lemon
• 1 clove of garlic, minced
• 2-3 tsp red wine vinegar
• 1/4 tsp oregano
• Sea salt and freshly cracked pepper, to taste

Prepare the vinaigrette first. Combine all of the ingredients together and mix thoroughly with a whisk. Set aside to allow flavors to mingle.

Cook the pasta in well seasoned water per instructions. Drain and rinse with cool water. Add the chicken, feta cheese, tomatoes, artichoke hearts, olives, onion, basil, and pine nuts to the drained pasta. Toss the salad with the vinaigrette and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese

This is another recipe I adapted from my new cookbook, Organically Raised: Conscious Cooking for Babies and Toddlers. I added tomatoes, parsley, and red onion to the recipe because I had some leftover that needed to be used up. This was a simple, hearty, and delicious side dish that my entire family enjoyed. My son couldn't get enough!

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Organically Raised: Conscious Cooking for Babies and Toddlers

• 1 cup of vegetable broth or chicken broth
• 1 cup of whole wheat couscous
• 1 tsp olive oil
• 2 tbsp red onion, diced
• 1 clove of garlic, minced
• 2-3 tbsp pine nuts
• 5-6 grape tomatoes, diced
• 10-12 kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 3 tbsp feta cheese
• Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a small skillet over medium heat. Add the onion once it's hot. Sauté for 2 minutes then add the pine nuts. Cook for an additional 2 minutes then add the minced garlic; stir constantly for 1 minute then remove from heat.

Cook the couscous in the vegetable or chicken broth per instructions. Once the couscous is light and fluffy add the onion, pine nuts, and garlic mixture as well as the tomatoes, parsley, kalamata olives, and feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Stuffed Chicken Breasts

I found this recipe in the June Cooking Light magazine and couldn't wait to make it. I adapted it a bit by adding red onion and pine nuts to the stuffing mixture. I loved the Mediterranean flavors stuffed into the chicken. It was a simple recipe to make and tasted fantastic! We all really, really loved this dish.

Mediterranean Stuffed Chicken Breasts:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cooking Light ~ June 2010

• 2 chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Dried oregano, to taste
• 1 small baby red bell pepper, diced
• 2 tbsp cup low fat feta cheese
• 2 tbsp kalamata olives, diced
• 2 tbsp red onion, diced
• 1 tbsp pine nuts
• 2 tbsp basil, chopped

Combine the bell pepper, feta cheese, olives, red onion, pine nuts, and basil together in a small bowl.

Cut a horizontal slit through the thickest portion of the chicken breast to form a small pocket. Stuff 2-3 tbsp of the cheese mixture into each pocket; close the opening with a toothpick. Season the chicken breast with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste on each side. Place the chicken on the grill for 6 minutes on each side or until done. Remove from grill, cover loosely with tin foil and let the meat "rest" for 7-10 minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek-Style Pork Chops

I found this recipe in a Cooking Light Magazine and couldn't wait to make it. The pork was tender and juicy while the salad was crisp and full of great flavors. It was a simple meal to make and a big hit with all of us. I especially loved dipping the pork into the tangy dill yogurt sauce - a perfect combination of flavors.

Greek-Style Pork Chops:

Adapted recipe by For the Love of Cooking.net

Original recipe from Cooking Light June 2010

• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 2 tsp olive oil
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 3 thick cut boneless pork chops
• Cooking spray

Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.

Dill Yogurt Sauce:

• 1/2 cup of Greek style plain yogurt
• 1/2 tbsp red wine vinegar
• 1 tsp olive oil
• 1 1/2 tbsp fresh dill weed, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Combine all of the ingredients together in a small bowl until mixed thoroughly. Place in the refrigerator until needed.

Cucumber and Tomato Salad:

• 2 tomatoes, diced
• 1 cucumber, seeded and diced
• 1/2 small red onion, diced
• 5-6 kalamata olives, diced
• Sea salt and freshly cracked pepper, to taste

Combine all of the ingredients together and mix well. Set aside until ready to use.

Heat a grill pan coated in cooking spray over medium high heat. Remove pork from marinade and season with sea salt and freshly cracked pepper, to taste. Add pork to pan, and cook for 4-5 minutes on each side or until desired degree of doneness. Remove pork from pan and let it rest for 2-3 minutes.

Place some tomato mixture on a plate, and top with the pork chop and a bit of dill yogurt sauce. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Orzo

I wanted a quick, simple, and delicious side dish to pair with my Mediterranean Chicken Thighs so I decided to make a Greek inspired orzo dish. I added spinach, tomatoes, kalamata olives, and red onion to the orzo then dressed it lightly with olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and feta cheese. The dish was light, healthy, and so tasty. We all enjoyed this dish very much and it paired nicely with the chicken.

Greek Orzo:

Recipe and photos by For the Love of Cooking.net

• 8 oz of orzo, prepared per instructions
• Handful of baby spinach
• Handful of grape tomatoes, sliced in half
• Handful of kalamata olives, sliced in half
• 2 tbsp red onion, diced
• 1-2 tbsp olive oil
• Juice of 1/2 a small lemon
• Sea salt and freshly cracked lemon pepper, to taste
• Oregano, to taste
• Feta cheese, to taste

Cook the orzo in salted water per instructions, drain the orzo then place back into the pot. Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano, to taste. Stir until even mixed. Pour into a serving dish and top with feta cheese. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Chicken Thighs

I was in the mood for Mediterranean flavors so I picked up some chicken thighs and marinated them in some olive oil, lemon juice, garlic, oregano, and red wine vinegar for a few hours. The meat was tender, juicy, and very flavorful - this dish was a huge hit with my entire family. I served this chicken with Greek Orzo for a delicious and healthy meal.

Mediterranean Chicken Thighs:

Recipe and photos by For the Love of Cooking.net

• 5 boneless, skinless chicken thighs, trimmed of any fat
• 4-5 tbsp olive oil
• Juice and zest of one lemon
• 1 tbsp red wine vinegar
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.

Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Roasted Chicken

It was another cold and rainy day and I was in the mood for comfort food so I decided to roast a chicken. I seasoned it with Greek flavors such as thyme, oregano, lemon pepper, and garlic. I stuffed the bird with lemon, onion, fresh parsley and loads of garlic cloves. It was tender, juicy and so delicious. I loved the flavors of this roasted chicken and plan to make it more often.

Greek Roasted Chicken:

Recipe and photos by For the Love of Cooking.net

• 1 4-5 lb free range chicken
• Sea salt, to taste
• Freshly cracked lemon pepper, to taste
• Oregano, to taste
• Thyme, to taste
• Garlic powder, to taste (not pictured)
• 1/2 sweet yellow onion, quartered
• 1 lemon
• 8 cloves of garlic
• Handful of fresh parsley

Preheat oven to 375 degrees. Clean chicken and pat dry. Squeeze half the lemon juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. I season the back first then flip it over and season the breast side. Place onion and garlic inside the cavity along with the parsley and used lemon halves.

Place chicken on a roasting tray in a tinfoil lined baking dish (for easier cleanup). Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 1 1/2 - 2 hours or until the meat thermometer reads 180 degrees. I start basting my bird after 1 hour and repeat every 15 minutes after that. The chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net