Thursday, June 21, 2012

Chicken Kiev

  The dish has traditionally been considered Ukrainian in origin since its name comes from the capital of Ukraine, Kiev.

Kiev Butter: (if you don’t have some of the spices, just omit them, Really!)
8 Tbsp Butter, at room temperature
½ small onion minced
2 garlic clove, minced
¼ cup white wine
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon paprika
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
Salt & Pepper to taste

How to make the butter.
 
1. In a medium skillet over medium heat, melt 1 tablespoon butter.
2. Add onion and cook until translucent (don’t let it brown). Add garlic and heat another 1 minute.
3. Add white wine, thyme, rosemary and marjoram. Let the juice evaporate until ¼ is left.
4. Add paprika, lemon juice and Worcestershire sauce. Reduce heat to medium/low and cook an additional 4 minutes.
5. Remove from heat, place in a small bowl and refrigerate.
6. Once the mixture is cooled, use a fork to mash it into the 7 tablespoons of butter at room temperature.
7. Add the chopped fresh parsley, lightly salt and pepper and mix well.
8. Form a log out of the butter that is about ¾” thick and place in the freezer.
Chicken Kiev:4 or 5 Chicken Breasts
2 egg, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste

How to Make Chicken Kiev:
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick.
2. Pound the chicken breast as thin as you can get it (about 1/8” to ¼” thick) being very careful not to to tear the chicken. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.   
3. Sprinkle one side of the chicken with salt and pepper.
4. Cut the butter into 4 or 5 equal pieces.
5. Place one piece of butter in the center of the chicken breast
6.  Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way.
Preheat the oven to 350 degrres F.
Heat vegetable oil in a deep sauce pot over medium heat. You should have enough oil to cover the chicken at least half-way.
7. Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs
8. Gently cover the finished chicken in flour, dusting off the excess flour.
9. Dip the chicken in the egg
10. Cover chicken with bread crumbs (gently shake off excess).
11.  Gently place the chicken in the hot oil and fry until golden brown, then turn over.
12. Remove chicken to a baking dish. Once all  pieces are done, bake for 15 to 20 minutes at 350 degrees F.
13. Drain on paper towels and serve with white rice and veggies. 
14. Enjoy!

Friday, June 15, 2012

Polar Blast Ice Floats

    This is a fun fizzy drink to make with your kids. Since, it has been so hot here this drink is a good way to cool off  the summer heat. Just one thing to do before making this make sure your Punch and Ginger ale are cold.

    Let me know what you all think?

Recipe
Hawaiian Polar Blast punch
Ginger ale
Vanilla Ice Cream

Fill the glass half way with Blue Punch

Next add about 1/4 to 1/3 of Ginger Ale
Last add a big scoop of Ice cream

Taa daa easy and tasty to make

Thanks for stopping by!

Marianthi

Thursday, June 14, 2012

Salt jar art

   School is out and now boys are looking forward to doing projects in the house. So, this was their 1st summer project done. Very simple,easy, and fun. All you need is salt, ziploc bags, food coloring and glass jars.




Divide the salt in the ziploc bags. I did 4 colors red,orange,blue, and green. Squirt as much food coloring in the salt. Shake the bag and getting the coloring throughout the salt. Pour the salt in separate bowls.

Now let the fun begin. With a spoon start pouring the salt in the jars/glasses. My boys loved it and they came out pretty!


Enjoy

Have a great day!

Tuesday, May 15, 2012

Surprising Vacation Trip to..

    Jamaica!!! Yes, my amazing husband surprised a trip to Jamaica last week. No kids just the 2 of us. We stayed in a lovely resort called Couples Resort San Souci, Jamaica. It was truly beautiful, peaceful and relaxing time we had. A Big Thank You to my husband for planning this surprise vacation for us!
Here are a few pictures from the trip!








Enjoy! I did.

Marianthi

Sunday, April 29, 2012

Train tracks on the wall

+    This is not something new that we recently built. When I got pregnant and find out our first baby was a boy, this project was the first thing done to the room which my husband was so excited working on it. Every time I show the house to someone they  compliment how they love the train idea in my boys room. I feel bad I haven't still finished up with more buildings and other stuff to fill in the missing space of the tracks. My boys love it when at night the lights shut off and the little sticker stars glow and their train going around at night with a little light in it. The boys enjoy it so much!! Now with 3 little amigos this was a big hit in their room. Here are couple pictures.

Enjoy!

Marianthi

Wednesday, April 18, 2012

Homemade Pesto Bread

   I love pesto sauce and decided to finally make bread of it. I find this recipe in a international blog and had a friend translate the recipe to me. It came out divine. Two things I added more to it was the flour it called for 5 1/2 cups flour and I used almost 6 1/2 cups flour and instead of skim milk I used whole milk.
Here is the recipe.

2 cup warm water
2 tablespoons olive oil
2 tsp sugar
½ cup skimmed milk ( I used whole milk)
1 teaspoon salt
1 tablespoon instant dry yeast
5 1/2 cup flour( ( I used almost 6 1/2 cups))
For the filling:
2/3 cup pesto
1 cup grated Parmesan cheese
 

 In a large bowl, combine water, olive oil, sugar, milk, salt and yeast. Mix well. Add a cup of flour and stir well to mix with a wooden spoon. Add another cup of flour and repeat. Pour ½ cup flour on top and pour the dough. Begin to knead and slowly add a little flour. Knead 8-10 minutes. Pour a little olive oil in a deep bowl and place dough. Cover with a cloth and let stand for about an hour to double in size.
Pour out the dough onto a very lightly floured surface. Cut in half. Using your fingers flatten out one of the pieces. Roll out to a  rectangle. Spread half the pesto and 1/4 of a cup Parmesan on top. Bring in the side by a half inch and then roll the dough like a jelly roll.
 Pinch the seam closed. Take a sharp knife and cut down the center length wise. Open the jelly roll exposing the inside of the roll.Take the two cut pieces and braid them together with the cut side always facing up. Place the bread into a greased  loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 350 degree oven for 30 - 35 minutes. Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.
Enjoy!

Marianthi

Saturday, April 14, 2012

Back Friendly Gardening

My husband thought it would be a good idea, to have a garden that is not mixed with the lawn, it would be comfortable to work on and have storage for gardening supplies. He built for me the planter shown below out of discarded wood and pallets.

He inserted plastic lining inside so the wood will lust a little longer with the direct exposure to water. On the back, he inserted pvc pipes for drainage.

The pallets at the bottom are used to store gardening supplies, soil, fertilizer e.t.c.

I have planted, cucumbers, peppers, parsley, eggplant, basil and tomatoes.


The best part................... I don't have to bend to take care of it. Love it.




My husband is quite innovative. :)

Tuesday, April 10, 2012

'Why Easter is Greek to Me"

Why Easter is Greek to Me: Xristos Anesti!

Once every few years, Greek Easter falls the same week as “American Easter,” as it was called when I was growing up.
In order for “Greek Easter” to be celebrated the same week as “American Easter,” Passover has to have been celebrated already. We Greeks don’t do Easter until after Passover, because how can you have Easter BEFORE Passover. Jesus went to Jerusalem to celebrate Passover, after all. Unless it is one of the years when the two holidays align. Like this year.
Here are some of the things that non-Greeks may not know about Greek Easter: We don’t do bunnies. We don’t do chocolate. We don’t do pastels.
We do lamb, sweet cookies, and deep red. The lamb is roasted and not chocolate, the sweet cookies are called Koulorakia and are twisted like a braid, and our Easter eggs are dyed one color only: blood red. There is no Easter Egg hunt. There is a game in which you crack your red egg against someone else’s red egg hoping to have the strongest egg, which would indicate you getting a lot of good luck.
Holy Week, for a Greek Orthodox, means you clear your calendar, you don’t make plans for that week at all because you will be in church every day, and you fast. Last year, in addition to not eating red meat and dairy before communion, my family also gave up sodas for the 40-day Lenten period.
During one particularly stressful moment, there were many phone calls amongst our kids as to whether or not a canned drink called TING, made with grapefruit juice and carbonated water was, in fact, a soda and not a juice, which our then 10-year-old decided it was, so we had a Ting-less Lent.
No matter where I find my self in the world I never miss Easter, or as we call it, Pascha. I have celebrated in Paris, London, New York City, Los Angeles, and in Salinas, California at a small humble church that was pure and simple.
When we were kids, our parents would take us, and now as parents ourselves we take our children to many of the Holy Week services including the Good Friday service where you mourn the death of Jesus by walking up to the Epitaphio, which reperesents the dead body of Christ, make your cross, kiss the Epitaphio, and marvel at how it was decorated with a thousand glorious flowers, rose petals and smells like incense.
Some very pious people will crawl under the Epitaphio. I have always been so moved to see this. There is no self- consciousness in this utter act of faith. There is no embarrassment to show symbolic sorrow at the death of our Saviour.
At a certain point in the Good Friday service, the Epitaphio is carried outside by the deacons of the church, as if they are pall bearers, followed by worshippers carrying lit candles protected from dripping on your clothes and on others by having a red plastic cup that sits below the flame to catch the wax drippings. Every Greek person knows all too well the smell of burning hair.
One time, in London, I smelled something and turned to look at where the smell might be coming from, only to be horrified that it was coming form me and my head was on fire. But I digress.
It is somber and quiet as we follow the Epitaphio, in candlelight, from the altar to the outdoors, in order for it to circle the church before it returns back to the altar. We sing beautiful lamentations that make your heart break with their pure expression of sadness and hope.
One of my favorite services during Easter is Holy Unction. This happens on the Wednesday of Holy Week. Holy Unction is a sacrament. It is for healing of our ills, physical and spiritual. It is preparing us for confession and communion. This sacrament has always been so humbling to me.
When you approach the priest for Holy Unction, you bow your head and as he says a prayer and asks you your Christian name, he takes a swab of blessed oil and makes the sign of the cross on your forehead, cheeks, chin, backs of your hands and palms. It is a powerful reminder of how, with faith, we can be healed in many ways.
The holy oil is then carefully dabbed with cotton balls provided by the church so you don’t leave there looking as if you’re ready to fry chicken with your face, and before you exit the church, you leave your cotton balls in a basket being held by altar boys, so as not to dispose of the holy oil in a less than holy place. The church burns the used cotton balls.
There have been times when I have left church with my cotton ball and have panicked when I am driving away. At home I take care of it. Imagine a grown woman burning cotton balls in her sink. But that is what I do.
Midnight Mass on Saturday night, going into Sunday morning is the Anastasi service. We will arrive at church at around 11 p.m., when it starts, and listen to the chanter as he chants in preparation for the service. My kids, dressed in their suits and having been awakened from a deep sleep to come to church, groggily sit and wait holding their candles with red cup wax catchers.
As the service progresses, the moment we have all been waiting for approaches. All the lights in the church are turned off. It is pitch black It is dead quiet. The priest takes one candle and lights his one candle from the one remaining lit altar candle, which represents the light of Christ’s love ( I believe).
From this one candle, the priest approaches the congregation and using his one candle he shares his light with a few people in the front pews. They in turn share their light with the people next to them and behind them. In quiet solemnity, we wait until the entire church is lit with only the light of candles, the light that has been created by one small flame has now created a room of shared light.
And at a moment that can only be described as glorious, the priest cries out, “Xristos Anesti!” “Christ is Risen!” We respond with “Alithos Anesti!” “Truly, He is Risen!” We sing our glorious Xristos Anesti song with the choir. That moment, which happens about an hour, to an hour and half into the service and seems as if the service is over, actually marks the beginning of the service. The service then continues for another hour and a half.
When I was a kid, after the service was over, we would go to the Anastasi Dinner that the church would throw in the church hall, where we would break our fast, drink Cokes at 2:30 in the morning, dance to a raucous Greek band and not go home until our stomachs were full of lamb, eggs, Koulouraki, and we saw the sun rise. Or was it the Son rise?
But usually now, after Midnight Mass, we drive home with our still-lit candles. I always love seeing the looks on peoples faces as they pull up to our car seeing a family with lit candles calmly moving at 65 m.p.h. down the highway. When we get home, we crack eggs, eat cookies, drink hot chocolate (so not Greek) and I burn a cross into our doorways with the carbon from the candle smoke to bless our house for the year.
There have been many times when painters touching up the house have wondered why there was this strange black cross burned into our doorways. The next day is usually followed by a late sleep in, then getting up and doing the same thing you just did but in the daytime at the Easter Picnic, usually held at a local park.
I have to say, the Greeks know how to do Easter. Make no mistake. This is the most important holiday in our church. It is a beautiful week. I haven’t even begun to touch on what the week is really like. This is a sampling of a sampling of what it is like. It is so much more deep, so much richer than I have written here.
But one thing is clear. It is a powerful, beautiful, mysterious, humbling, healing and moving week. It is filled with tradition and ritual. It is about renewal and faith. And even though it is still too early to say, Xristos Anesti! Alithos Anesti!
Actress Rita Wilson, whose mother and father both were born in Greece, is widely credited with landing Nia Vardalos a movie deal for "My Big Fat Greek Wedding." Wilson and her actor husband Tom Hanks had their own "Big Fat Greek Wedding" in 1988. They have two children.
By Rita Wilson |  April 8, 2007

Saturday, April 7, 2012

St. Lazarus The Friend Of Christ And First Bishop Of Kition, Cyprus

"In Confirming the common Resurrection, O Christ God, Thou didst raise up Lazarus from the dead before Thy Passion. Wherefore, we also, like the children, bearing the symbols of victory, cry to Thee, the Vanquisher of death: Hosanna in the highest; blessed is He that cometh in the Name of the Lord."

Lazaraki recipe

4  cups flour 
1 package dry yeast 
3 / 4 cup lukewarm water
3 / 4 cup sugar 
3 / 4 cup golden raisins 
1 / 3 cup olive oil 
1 / 2 teaspoon cinnamon 
1 pinch ground clove 
a few cloves (for eyes) 

In a bowl, dissolve yeast in 1 / 2 cup lukewarm water from their face amount. Add 2 tablespoons of sugar and 4 tablespoons of flour. Stir well to dissolve the flour. 
Cover the bowl with foil and place in warm place for 15-20 minutes to rise. 
With 2 tablespoons of the remaining flour, stir the raisins. 

 The remaining water in the heat and put in the bag with aniseed. 
In a large bowl, add the flour and oil, remaining sugar, spices, raisins. 
Then, add yeast mixture  and water. 
Knead well until it forms a fluffy little dough does not stick to hands.  

Put the dough on a  oil bowl, cover and let it rise for about 2 hours.

When the dough has risen, divide the dough into 5-8 medium/large ball sizes


(Now with each ball I usually take  a little dough to the side for making the arms wrapped) 
Make an Oblong shape and cut bottom in half vertical for legs.


Now with the saved little piece of dough wrap around the arms crossed over.
Add the Clove to make eyes.


 Now bake in preheated oven (335 degrees) for about 25-30 minutes.
Enjoy!

Holy Saint Lazarus,
Pray Unto God, For Us! 

Marianthi

Saturday, March 31, 2012

Refreshing Watermelon Lemonade

  

   "It's not a shake and it's not a smoothy. It's got an amazing taste, and it's my latest addiction."

1 1/2 cups ice
1/4 cup water
2 teaspoon sugar ( how sweet you want it)
1 cup chopped watermelon
1 lemon juice

Place all ingredients in a blender. Blend all until well combine.
 
Serve and Enjoy!!

Have a great weekend!
Marianthi

Wednesday, March 21, 2012

Creamy Cauliflower & Potato Soup

   This soup is amazing! I did find it in another blog but this time ended up changing it a bit! I added garlic and roasted the cauliflower this time.. It's simple and easy to make.

 Also, love my soup thick not watery. If you prefer it smoother you can use half head of the cauliflower.

Ingredients:3-4 Medium potatoes chopped 
1 small head cauliflower chopped (roasted)
1 small onion chopped
1-2 minced garlic
1/2 cup olive oil
4 cups warm water
1 cup heavy whipping cream
2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
 Sharp cheddar cheese (optional)


1) Toss the chopped cauliflower with oil, salt, & pepper into a baking sheet.
2) Roast the cauliflower in preheated oven at 400f until lightly brown about 20 minutes
3)  Add 1/2 cup of olive oil to a medium soup pot and turn the heat to medium
4)  Dice the onion and add it to the soup pot with olive oil.
5) Saute for a couple minutes.
6) Add the minced garlic and saute for 1 minute
7)  Add roasted cauliflower and potatoes to the pot with onions and cook until onions become transparent.
8) Pour in four cups of water. Add salt, pepper and cayenne pepper and bring to a boil
9) When water boils, add one cup of Heavy Whipping cream. Let it cook until potatoes are cooked through about 15-20 minutes
10) Remove from heat
11) Puree the soup until it reaches your desired consistency with a stick blender

To serve top with your amount of sharp cheddar cheese and enjoy!!! :)


 Have a great day!

Marianthi

Tuesday, March 13, 2012

Chocolate Chip cookie Bars

   Since, the boys are on Spring Break and have been asking me to make sugar cookies, I decided to make these chocolate chip cookie bars instead. Try something new. It came out delicious and simple to make. 

Ingredients:
  • 2  cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup light brown sugar 
  • 1/2 cup granulated sugar 
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 small bag semi sweet chocolate chips (12 oz)

  1. Heat oven to 325 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Butter the parchment.
  2. In a medium bowl, whisk together flour, salt, and baking soda; set aside.
  3. In a large bowl, whisk together melted butter and sugars until combined. Add egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chocolate chips. Transfer to prepared baking pan and smooth the top with a spatula.
  4. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan about  25-30  minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.  Enjoy!!!