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Ingredients

• ✓ greek seasoning
• farro
• chicken broth
• olive oil
• salt
• olive oil
• lemon juice
• garlic
• tomato
• cucumber
• red bell pepper
• red onion
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
2. 2 Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
3. 3 Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
4. 4 Meanwhile, whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese.
5. 5 Stir cooled farro into tomato mixture until completely coated with dressing; season with salt and pepper.

By WestCoastMom

Ingredients

• ✓ greek seasoning
• chicken bouillon
• seasoned salt
• garlic powder
• butter

Instructions

1. 1 Stir Greek seasoning, bouillon cube, seasoning salt, and garlic powder into melted butter in a glass measuring cup until bouillon cube is dissolved.
2. 2 Pour marinade into a wide, shallow dish; add your steak of your choice, turning to coat both sides with marinade. Cook or grill as desired.

By Tammy Prescott Heginger

Ingredients

• ✓ greek seasoning
• cooking spray
• garlic
• swai fish fillet

Instructions

1. 1 Coat a nonstick skillet with cooking spray; heat over medium-high heat. Add garlic; cook and stir until lightly browned and fragrant, about 1 minute. Move garlic to one side of the skillet.
2. 2 Place fillet in the skillet; season with Greek seasoning. Spoon garlic on top of fillet; cook until edges of fillet are white and bottom is browned, about 5 minutes. Flip fillet; cook until it easily flakes with a fork, about 5 minutes more.

By LaDonna Lonberger Sanders

Ingredients

• ✓ greek seasoning
• salmon fillet
• salt
• black pepper
• dill weed

Instructions

1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
2. 2 Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill.
3. 3 Line the air fryer basket with a perforated parchment round. Place salmon onto the parchment, skin-side down.
4. 4 Cook salmon in the preheated air fryer until fish flakes easily with a fork, about 15 minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• beef stew meat
• dark corn syrup
• soy sauce
• garlic
• seasoned salt

Instructions

1. 1 Season meat with Greek seasoning. Combine corn syrup, soy sauce, garlic, and seasoned salt in a large resealable bag or nonreactive bowl. Massage the bag to blend, then add beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
3. 3 Grill meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness.

By Michelle Bomgaars

Ingredients

• ✓ greek seasoning
• cream cheese
• parsley
• lemon
• pink salmon
• artichoke heart

Instructions

1. 1 Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

By stephanie

Ingredients

• ✓ greek seasoning
• venison steak
• steak seasoning
• salad dressing
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
2. 2 Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
3. 3 Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

By DJ8BUD

Ingredients

• ✓ greek seasoning
• cooking spray
• butter
• molasses
• salmon fillet
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Stir butter and molasses together in a small bowl.
3. 3 Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
4. 4 Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
5. 5 Sprinkle with remaining lemon juice and serve.

By Nicole McLaughlin

Ingredients

• ✓ greek seasoning
• cooking spray
• butter
• grapeseed oil
• salmon fillet
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• olive oil
• pork tenderloin
• salt
• black pepper
• apple juice
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
2. 2 Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
5. 5 Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

By Misty Noelle

Ingredients

• ✓ greek seasoning
• grouper fillet
• salt
• black pepper
• panko bread crumb
• pesto
• butter

Instructions

1. 1 Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
2. 2 Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• egg noodle
• ground beef
• salt
• black pepper
• vegetable oil
• mushroom
• sour cream

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
3. 3 Heat vegetable oil in a separate skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes; add to ground beef.
4. 4 Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

By Richard Daggett

Ingredients

• ✓ greek seasoning
• ground beef
• onion
• green bell pepper
• garlic
• salsa
• black pepper
• kosher salt
• southwestern-style bean

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

By Keri N Shelton

Ingredients

• ✓ greek seasoning
• olive oil
• tilapia
• celery
• carrot
• bell pepper
• red onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
2. 2 Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Kent

Ingredients

• ✓ greek seasoning
• ground beef
• pinto bean
• kidney bean
• tomato
• green chile pepper
• tomato
• corn
• tomato juice
• water
• coleslaw mix

Instructions

1. 1 In a large pot over medium heat, cook beef until brown; drain.
2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Ingredients

• ✓ greek seasoning
• pork rib
• brown sugar
• sugar
• paprika
• paprika
• garlic
• black pepper
• cumin
• onion
• barbecue sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Strip membrane from the back of ribs. Cut ribs into 4 equal portions.
3. 3 Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl.
4. 4 Rub spice mixture all over ribs. Place ribs in the air fryer basket.
5. 5 Cook ribs in the preheated air fryer for 30 minutes, turning once halfway. Brush with barbeque sauce, then air-fry for 5 more minutes.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• salad dressing
• garlic
• chicken breast
• fiddlehead fern
• vegetable oil
• white wine
• brown sugar
• water
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Whisk ¼ cup Italian salad dressing, garlic, and Greek seasoning together in a glass or ceramic bowl until well combined. Add chicken; turn to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 15 minutes to overnight.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add fiddleheads and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain well; set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to the skillet; cook, turning occasionally, until golden brown outside and no longer pink in centers, about 15 minutes. Transfer chicken to a serving dish; keep warm.
4. 4 Add fiddleheads, remaining ¼ cup Italian salad dressing, white wine, and brown sugar to the same skillet; cook and stir until fiddleheads are tender, about 7 minutes.
5. 5 Whisk 1 cup cold water and flour together in a small bowl until well combined; stir into fiddleheads. Bring sauce to a simmer; continue cooking until sauce thickens, about 5 minutes. Season with salt and black pepper.
6. 6 Pour fiddlehead sauce over chicken breasts; serve hot.

By Lana S

Ingredients

• ✓ greek seasoning
• paprika
• garlic
• onion powder
• sazonador total
• chicken thigh
• water
• olive oil
• vinegar
• salt
• black pepper
• baby red potato

Instructions

1. 1 Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.
2. 2 Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.
5. 5 Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ greek seasoning
• beef stew meat
• beef bouillon
• chicken broth
• onion
• black pepper
• bay leaf
• cabbage
• celery
• plum tomato
• tomato sauce
• salt

Instructions

1. 1 Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
2. 2 Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
3. 3 Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
4. 4 Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

By M Ecker

Ingredients

• ✓ greek seasoning
• beef oxtail
• onion
• garlic
• salt
• black pepper
• seasoning salt
• water
• bacon drippings
• shortening
• all-purpose flour
• browning sauce
• garlic powder

Instructions

1. 1 Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth.
2. 2 Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.
3. 3 Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.
4. 4 Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.

By txnurselaw

Ingredients

• ✓ greek seasoning
• ✓ greek seasoning
• cooking spray
• olive oil
• zucchini
• yellow squash
• portobello mushroom
• green bean
• garlic
• pecan
• panko bread crumb
• steelhead trout
• butter
• long grain rice
• wild rice
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
2. 2 Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
5. 5 Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
6. 6 Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• honey mustard salad dressing
• blueberry
• raspberry
• grape
• strawberry
• cherry tomato
• romaine lettuce
• olive oil
• chicken breast
• pecan
• salt
• worcestershire sauce
• lemon juice
• red pepper sauce
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
4. 4 Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
5. 5 Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
6. 6 Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.

By JRW8

Ingredients

• ✓ greek seasoning
• celery
• potato
• ground beef
• tomato
• black pepper
• salt
• italian seasoning
• basil
• thyme
• rosemary
• red pepper flakes
• bay leaf
• garlic
• carrot
• onion
• olive oil

Instructions

1. 1 Add enough oil to a large stockpot to thinly coat the bottom; heat over medium. Add 1 onion, carrots, garlic, bay leaf, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, salt, and black pepper; cook and stir until mixture begins to soften and brown, about 15 minutes.
2. 2 Add tomatoes and ground beef, breaking beef apart with a wooden spoon; bring to a boil. Cook until beef is cooked through and carrots are tender, about 10 minutes.
3. 3 Add potatoes, remaining 1 onion, and celery; cook until potatoes are tender, 15 to 20 minutes. Remove from heat; let sit before serving for 20 to 30 minutes.

By PJandAngie

Ingredients

• ✓ greek seasoning
• pork tenderloin
• pepperoncini pepper

Instructions

1. 1 Place pork tenderloin in a slow cooker; generously season with Greek seasoning. Pour pepperoncini with juice over pork.
2. 2 Cover slow cooker. Cook on High for 4 hours.
3. 3 Shred pork using 2 forks. Cook 10 to 15 minutes more.

By 6ela

Ingredients

• ✓ greek seasoning
• butter
• olive oil
• salmon fillet
• pecan

Instructions

1. 1 Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
2. 2 Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
3. 3 Add pecans to the skillet and toast lightly, 1 to 2 minutes.
4. 4 Remove salmon from skillet and serve immediately topped with pecans.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• water
• garlic
• salt
• olive oil
• wine vinegar
• lemon juice
• lemon zest
• dijon mustard
• black pepper
• white sugar

Instructions

1. 1 Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
2. 2 Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
3. 3 Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

By cheesemite

Ingredients

• ✓ greek seasoning
• butter
• chicken broth
• couscous
• olive oil
• basil leaves
• parsley
• rosemary

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
4. 4 Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.

By thedailygourmet

Ingredients

• ✓ greek seasoning
• buttermilk
• salt
• halibut fillet
• rye cracker
• egg
• water
• butter

Instructions

1. 1 Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
4. 4 Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
5. 5 Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

By Plain ole Bob

Ingredients

• ✓ greek seasoning
• pork butt
• paprika
• garlic
• chicken broth
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off.
2. 2 Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

By Soup Loving Nicole

Ingredients

• ✓ greek seasoning
• chicken bouillon granules
• water
• butter
• vermicelli pasta
• long grain white rice
• black pepper
• salt

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray