Every year when we attend Disney’s Food and Wine Fest at Epcot Center I run to the Morocco pavilion where there is a cart set up selling beef koftas. Essentially it’s a beef meatball like patty wrapped in a pita. As soon as I saw this recipe I knew I wanted to give it a try. I made this for dinner, and although filling I would highly suggest making this for a lunch. Or at least that was my husband’s suggestion. He felt like the meal was too lunch like. Make sure you season the ground chicken well with salt and pepper, since this is the only time it can really be well flavored. 

Source: Everyday Food,  June 2011
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Servings: 4

1-1/4 lbs ground chicken
1/2 onion, diced small
1/2 tsp ground cumin
1/3 cup chopped fresh parsley leaves
salt and ground pepper
1-1/3 cups cucumber, diced large 
1/2 cup plain Greek yogurt
2 tbsp vegetable oil
2 medium tomatoes, cut into 1/4-inch slices
8 pitas
1/2 cup fresh mint leaves, for serving

1. In a large bowl, combine chicken, onion, ground cumin, and parsley–season with salt and pepper. Using your hands, mix until well combined. Form 8 oval patties. 

2. In a medium bowl, toss together cucumber, yogurt, and season with salt and pepper. Place in the refrigerate until ready to serve. 

3. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12-15 minutes. Divide patties and tomatoes among the pitas. Top each pita with cucumber-yogurt sauce and fresh mint leaves. Fold and serve. 

read more

This would be the second post from our Greek dinner at my parents house last week. Some of you might be wondering if I’m Greek, and the answer is, no. My family just likes a wide variety of food! My mom had a Greek theme going for dinner last week, and it was so good I wanted to blog about it! Some may wonder why I would want to blog about other people cooking food–I just want to share a wide variety of recipes with my reader! Even if I didn’t make it I want to share it! This recipe first came out last year when Cat Cora went on the Oprah show to talk about frugal home-made meals. My mom then adapted this to be a much quicker version by using the crock pot! She says it’s comes out just as good if not better! If you don’t want to use the crock pot you can go to the recipe and read the stove top directions instead. 

Prep: 10-15 minutes 
Cook: 8 hours
Serves: 4


  • 1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
  • 3 tbsp. ground cinnamon
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 5 cloves garlic , peeled and minced
  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion , peeled and coarsely chopped
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 Tbsp. dried Italian herb seasoning
  • 1 cup orzo , cooked according to package directions
  • 1/2 cup grated Parmesan cheese


1. The night before you want to cook the chicken you will want to “prep” it. Pat the chicken dry with paper towels. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning. Place in a zip lock baggie and let it marinate until the next day.

2. The next day before your about to put the chicken in the crock pot you’ll need to do a little stove top prep. Mince three of the garlic cloves. In a small frying pan on medium-high heat add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom. When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.

3. Place the marinated chicken in the crock pot. Pour the liquid from the frying pan over the chicken. Cook on low for 4 TO 8 hours, or until the chicken is tender and thoroughly cooked.  Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.

Side Suggestions: Greek Salad, hummus & pita

read more

We went over to my parents house last week for dinner, and my mom whipped up this awesome Greek meal for us. One of the the dishes she made was this Greek salad. Packed full of veggies with a light vinaigrette–this is one salad that you won’t find any lettuce and won’t miss it one bit! Super easy to prepare and lasts well in the refrigerator for a couple of days! My mom uses Rachael Ray’s recipe found here.

Prep: 10 minutes 
Cook: 2 minutes


  • 3 vine ripe tomatoes, cut into chunks
  • 1 red onion, thinly sliced
  • 1/2 European seedless cucumber, cut into bite-size chunks
  • 1 small red bell pepper, seeded and chunked
  • 1 small green bell pepper, seeded and chunked
  • 1 cubanelle pepper, seeded and chunked
  • 1 cup Kalamata black olives
  • Several sprigs fresh flat-leaf parsley, about 1/2 cup
  • 2 (1/4 pound) slices imported Greek feta
  • 1/4 cup (a couple of glugs) extra-virgin olive oil
  • 3 tablespoons (3 splashes) red wine vinegar
  • 1 teaspoon dried oregano, crushed in palm of your hand
  • Coarse salt and black pepper
  • Pita breads


1. Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad.

2. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

3. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Side Suggestions: Spiced Chicken with Carrots and Couscous

read more