Speaking of food, I've been asked to share our recipes. And, while we're on the subject of food, you'll have to excuse my very narcissistic statement that is about to proceed this statement- we had the best food there, hands down (I'm a chef, I'm allowed to think that). We made chicken souvlaki with tzatziki and pita, and baklava. Even the adults were coming back for seconds! My own daughter stole some of the food off of our show plates (she's a piggy though, so that doesn't count). My husband, on the other hand, might have committed a mutiny within our house had we not brought him back any baklava. Thankfully, we had a minuscule amount left for him, so he was a happy camper too.
2, boneless-skinless chicken breasts
1 1/2 t chopped garlic
1 t oregano
3/4 c olive oil
2 T lemon juice
1. In a bag or container, combine chicken, garlic, oregano and olive oil.
2. Let marinate 2-4 hours. Do not over marinate!!
3. Pre-heat a saute pan over medium heat.
4. Add lemon juice to pan.
5. Cook chicken until chicken is done (approximately 10 minutes, depending on the size of the chicken). **Do not add any oil mixture that was left over from marinating.
6. Let chicken sit for 10-15 minutes before slicing.
7. Serve with tzatziki and pita. Can also be served with cherry tomatoes and onions to make a plate.
1, 32 oz container plain yogurt *can be substituted for plain Greek yogurt
1 large cucumber, diced finely (chopped) *can be substituted for English cucumber
1 T chopped garlic
1 T oregano
1 T mint
2 T lemon juice
1 t ground black pepper
1 t sea salt
1. Combine all ingredients and mix.
2. Refrigerate at least 4 hours before serving (over night is better)
1 1/2 pounds walnuts, chopped (chop by hand to avoid releasing of natural oil)
1 T pumpkin pie spice
1 package phyllo dough
1 pound unsalted butter, melted
3 C water
3 C sugar
1 3/4 c honey
1 t lemon juice
2 t vanilla extract
1. Preheat oven to 350 F.
2. Mix chopped walnuts and pumpkin pie spice until blended, set aside.
3. Line the bottom of a 9x13 Pyrex or ceramic dish with butter.
4. Place one sheet of phyllo on butter.
5. Brush the sheet of phyllo with butter.
6. Place another sheet of phyllo dough and brush butter on top of it.
7. Repeat this until there are 8 sheets of dough with butter between. (the dough will be a little too big for the dish, it's ok!).
8. Place half of the walnut mix onto your buttered pyhllo dough and evenly spread.
9. Repeat the phyllo and butter process using 4 sheets this time.
10. Spread remaining walnuts over new layer or phyllo.
11. Again, create a layer of 8 pieces of phyllo with butter.
12. Spread remaining butter on top of the final/top phyllo layer (if done properly, you won't have a lot left).
13. Using a sharp knife, cut baklava into bite sized pieces. (you will need to periodically wipe your knife off to avoid sticking problems). ****Yes, you need to do this now! This is so that the sauce you will add later on can soak in.
14. Bake baklava for 40-50 minutes, until top is honey brown.
15. While baklava is baking, combine sugar and water in a 6 qt. stock pot (medium-large) on high heat.
16. Bring water and sugar to a boil.
17. Once liquid looks clear (sugar has dissolved), reduce to low heat and stir in honey, vanilla extract and lemon juice.
18. Simmer over low heat for 20-25 minutes, stirring occasionally. (sauce will not completely thicken, that's ok!)
19. When baklava is removed from oven, immediately add sauce (distribute evenly).
20. Let sit for at least one hour before serving.
21. Baklava can be stored at room temperature in an airtight container for up to 2 weeks, and can be frozen for up to 6 months.