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Spanakopita
Dinner Greek

Spanakopita

4.7

Prep
60 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
  5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Greek Stew
Dinner Greek

Greek Stew

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
  2. 2 Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
  3. 3 Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
  4. 4 Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

By Craig Chandler

Greek Souzoukaklia
Dinner Greek

Greek Souzoukaklia

4.3

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
  3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Hearty Greek Lentil Soup
Dinner Greek

Hearty Greek Lentil Soup

4.0

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Moussaka Cottage Pie
Dinner Greek

Moussaka Cottage Pie

4.7

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
  2. 2 Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
  3. 3 Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

By USA WEEKEND columnist Pam Anderson

Greek Meat Pasta (Makaronia me kima)
Dinner Greek

Greek Meat Pasta (Makaronia me kima)

4.2

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 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. Transfer to a large bowl and toss with 2 tablespoons olive oil.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
  5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

By GreekMuse

Lamb Stew with Green Beans
Dinner Greek

Lamb Stew with Green Beans

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Beef Stifado
Dinner Greek

Beef Stifado

4.3

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
  2. 2 Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
  3. 3 Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
  4. 4 Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

By Lolly B

Greek Lamb Stew
Dinner Greek

Greek Lamb Stew

4.5

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
  2. 2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
  3. 3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

By nickysmama

Greek-Style Beef Stew (Stifado)
Dinner Greek

Greek-Style Beef Stew (Stifado)

4.9

Prep
25 min
Cook
155 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
  7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
  10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  11. 11 Taste and adjust seasonings before serving.
  12. 12 Serve and enjoy!

By John Mitzewich

Authentic Greek Moussaka
Dinner Greek

Authentic Greek Moussaka

4.7

Prep
30 min
Cook
95 min
Total
170 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  3. 3 Meanwhile, to make bechamel sauce: Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  4. 4 Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels.
  5. 5 Whisk egg yolks into the cooled bechamel.
  6. 6 Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  8. 8 Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  9. 9 Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  10. 10 Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

By Diana Moutsopoulos

Moussaka
Dinner Greek

Moussaka

4.7

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
  3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
  4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
  5. 5 Scald milk in a saucepan over medium heat.
  6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
  7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  9. 9 Arrange a single layer of eggplant in the prepared baking dish.
  10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
  11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
  12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
  13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

By PEGGY AYSCUE

Easy Oven-Roasted Chicken Gyros
Dinner Greek

Easy Oven-Roasted Chicken Gyros

4.8

Prep
20 min
Cook
60 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
  3. 3 Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
  5. 5 Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
  6. 6 Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
  7. 7 Allow meat to rest for 10 minutes before slicing.
  8. 8 Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
  9. 9 Serve and enjoy.

By NicoleMcmom

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Simple Baked Spaghetti Squash (Toaster Oven)
Dinner

Simple Baked Spaghetti Squash (Toaster Oven)

2.0

Prep
15 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Preheat toaster oven to 350 degrees F (175 degrees C).
  2. 2 Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half.
  3. 3 Bake in the preheated oven until soft, about 1 hour.
  4. 4 Remove squash from oven and scrape insides with a fork into a loose pile of strands.
  5. 5 Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.

By Brandy Bartel

Pineapple Cranberry Chicken
Dinner

Pineapple Cranberry Chicken

4.0

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
  3. 3 Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

By L Robertson

Honey Vanilla Grilled Sweet Potatoes
Dinner

Honey Vanilla Grilled Sweet Potatoes

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium heat.
  2. 2 Arrange sweet potatoes in a 9x13-inch aluminum foil pan. Stir butter and cinnamon together in a bowl and drizzle over potatoes. Cover pan with aluminum foil.
  3. 3 Bake sweet potatoes on the preheated grill, stirring occasionally, for 15 minutes. Stir honey and vanilla extract together in a bowl and drizzle over sweet potatoes. Return aluminum foil to cover pan. Continue cooking on the grill until sweet potatoes are tender, about 10 more minutes.

By CoOkInGnUt

Scott's Sweet Potato and Butternut Squash Mashers
Dinner

Scott's Sweet Potato and Butternut Squash Mashers

4.4

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

Air Fryer Baked Sweet Potato
Dinner

Air Fryer Baked Sweet Potato

5.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
  3. 3 Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
  4. 4 Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.

By Yoly

Brandon's Squash Surprise
Dinner

Brandon's Squash Surprise

3.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
  2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Twice-Baked Sweet Potatoes
Dinner

Twice-Baked Sweet Potatoes

4.7

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
  3. 3 Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
  4. 4 Bake until sweet potatoes are heated through, 15 to 20 minutes.

By lepowers

This Butts' For You!
Dinner

This Butts' For You!

4.0

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
  3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Easy Apple Cider Chicken
Dinner

Easy Apple Cider Chicken

3.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
  3. 3 Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
  4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anitag

Cinnamon-Rubbed Chicken
Dinner

Cinnamon-Rubbed Chicken

4.9

Prep
10 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
  2. 2 Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
  3. 3 Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.

By robski

Sweet Baked Carrots
Dinner

Sweet Baked Carrots

4.7

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
  3. 3 Bake in preheated oven until carrots are tender, about 1 1/2 hours.

By Monica

Cinnamon and Orange Glazed Carrots
Dinner

Cinnamon and Orange Glazed Carrots

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
  3. 3 Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
  4. 4 Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

By Katie H

Apple Honey Glazed Chicken
Dinner

Apple Honey Glazed Chicken

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
  3. 3 Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By efisher