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Strawberry Beer Bread with Fresh Basil
Bread & Baking American

Strawberry Beer Bread with Fresh Basil

3.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. 2 Stir flour and white sugar together in a large mixing bowl. Pour in beer and stir. Add strawberries and basil and stir until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Sprinkle the top generously with coarse sugar.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Tammy Lynn

Homemade Whole Wheat Bread Crumbs
Bread & Baking American

Homemade Whole Wheat Bread Crumbs

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
  3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
  4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Herb Bread for Bread Machine
Bread & Baking American

Herb Bread for Bread Machine

4.7

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
  2. 2 Set machine to bake a large loaf with light crust and press Start.

By BowerMarty

Braided Italian Herb Bread
Bread & Baking American

Braided Italian Herb Bread

5.0

Prep
30 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Combine 1 ½ cups flour, sugar, yeast, 2 teaspoons basil, salt, oregano, garlic powder, and rosemary in a large bowl.
  2. 2 Combine milk, water, and butter in a small microwave-safe bowl. Microwave until butter melts, about 30 seconds. Pour over flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour until a soft dough forms.
  3. 3 Turn dough out onto a floured surface, such as a large cutting board or countertop; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  4. 4 Divide dough into thirds; shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet; braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled in volume, about 25 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush top of braid with olive oil; sprinkle with 1 teaspoon basil.
  6. 6 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet or transfer to a wire rack.

By Nerice Photography

Focaccia Bread
Bread & Baking Italian

Focaccia Bread

4.6

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
  2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
  3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
  6. 6 Bake in the preheated until golden brown, about 15 minutes.
  7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Glasser's Greek Marlin
Dinner Greek

Glasser's Greek Marlin

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1/4 cup butter with 1 teaspoon garlic in a medium pot over medium-low heat. Stir in tomatoes, basil, and lime juice. Just before mixture comes to a boil, reduce heat to low.
  3. 3 Melt remaining butter in a small pot; mix in remaining garlic.
  4. 4 Arrange swordfish in a baking pan; drizzle with garlic butter.
  5. 5 Bake fish in the preheated oven for 7 minutes. Flip fish; continue baking until fish easily flakes with a fork, about 7 more minutes.
  6. 6 Spoon tomato mixture over fish to serve. Top with pan juices.

By Jim Glasser

Grilled Halloumi Kebabs
Appetizer Greek

Grilled Halloumi Kebabs

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
  2. 2 Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
  3. 3 Preheat an outdoor grill to medium-high heat.
  4. 4 Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
  5. 5 Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
  6. 6 Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

By Soup Loving Nicole

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Greek-Inspired Vegan Spaghetti Squash
Dinner Greek

Greek-Inspired Vegan Spaghetti Squash

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
  2. 2 While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
  3. 3 Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
  4. 4 Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

By Stacey

Greek Quinoa
Lunch Greek

Greek Quinoa

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
  2. 2 Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

By Lindsay

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Roasted Greek Chicken
Dinner Greek

Roasted Greek Chicken

4.6

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
  3. 3 Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
  4. 4 Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By GatorJess

Greek Tomato Salad
Lunch Greek

Greek Tomato Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

By Laurie Gee

Greek Chicken Burgers with Feta
Dinner Greek

Greek Chicken Burgers with Feta

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form mixture into 5 patties. Divide feta cheese into 5 equal portions; place a portion of feta cheese atop each patty and fold chicken mixture around cheese to secure it in the center.
  3. 3 Cook patties on the preheated grill until no longer pink on the inside and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

By DCKatie

Vegetarian Greek Pasta Salad
Dinner Greek

Vegetarian Greek Pasta Salad

4.2

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
  2. 2 In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
  3. 3 In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

By Sara Hardy

Stuffed Greek Leg of Lamb
Dinner Greek

Stuffed Greek Leg of Lamb

4.8

Prep
15 min
Cook
90 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper.
  3. 3 Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish.
  4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

By poker playing chef

Individual Greek Pita Pizzas
Lunch Greek

Individual Greek Pita Pizzas

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
  3. 3 Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
  4. 4 Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
  5. 5 Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

By Lela

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Dinner Greek

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

4.8

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Gorgonzola and Olive Stuffed Grape Leaves
Appetizer Greek

Gorgonzola and Olive Stuffed Grape Leaves

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  2. 2 Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

By LINDA

Tuna Souvlaki Pasta Salad
Lunch Greek

Tuna Souvlaki Pasta Salad

4.8

Prep
30 min
Cook
10 min
Total
310 min

Instructions

  1. 1 Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
  2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
  3. 3 Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

By JARRIE

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

Instructions

  1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Quick Greek Pasta Salad with Steak
Lunch Greek

Quick Greek Pasta Salad with Steak

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
  2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
  4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Greek Bean Soup
Soup Greek

Greek Bean Soup

4.7

Prep
15 min
Cook
70 min
Total
565 min

Instructions

  1. 1 Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
  2. 2 Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
  3. 3 Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
  4. 4 Add remaining 4 tablespoons olive oil to the soup and season with salt, pepper, and sugar.

By sb2boston

Greek Omelet with Asparagus and Feta Cheese
Breakfast Greek

Greek Omelet with Asparagus and Feta Cheese

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Greek Tomato Feta Fritters (Domatokeftethes)
Appetizer Greek

Greek Tomato Feta Fritters (Domatokeftethes)

4.8

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
  6. 6 Flip once more and fry for an additional 30 seconds, if desired.
  7. 7 Serve warm or at room temperature.

By John Mitzewich

Greek Veggie Salad II
Lunch Greek

Greek Veggie Salad II

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown