Welcome To Episode 96 of All Things Greek! Today we’re making Soupa Kotopoulo Avgolemomo - Chicken Lemon Rice Soup. Here’s my traditional (minus the dill) family recipe!

You can find the full recipe linked in my bio!

https://www.foodbymaria.com/avgolemono-soup/

#greekfood #greece #avgolemonosoup #lemonricesoup #greekrecipes

Growing up, Chinese food was my absolute favorite! It was a close tie with Greek food, and lucky for me, my parents’ restaurant was right next to a Chinese spot—talk about a match made in foodie heaven! When I first discovered Wonton Soup, I couldn’t stop eating it. It quickly became my go-to comfort dish. Now, this Shrimp Ball Soup is giving me ALL the same cozy, soul-soothing vibes! The combination of those tender shrimp balls in that delicious broth just takes me back to those happy food-filled memories. It’s like my childhood in a bowl, and I’m here for it! Shrimp ball soup is enjoyed in several countries, particularly in Asia. Some of the countries where shrimp ball soup is popular include: China, Vietnam – Known as Canh Chua Tôm, Thailand known as Tom Yum Goong, Taiwan, Malaysia and Singapore and Korea — Eo Banchan (small shrimp ball soups)!
 In these countries, shrimp ball soup can be prepared in various styles and is often served as a part of communal meals, at restaurants, or during special occasions. Ingredients: For the shrimp balls — 450 g defrosted uncooked frozen shrimp 3 garlic cloves 1 1/2 tsp kosher salt  1/2 tsp ground pepper 1 egg 2 tbsp cornstarch 1 tbsp all purpose flour
 For the soup — 2 tbsp extra virgin olive oil 1/2 cup diced yellow onion  3 sprigs green onion, diced 3 garlic cloves, minced 4 cups roughly chopped Napa cabbage 1/4 cup white wine  2 tbsp chicken stock paste 8 cups water
 Garnishes — lime wedges 3 sprigs green onion, cut on the bias dash fish sauce handful fresh cilantro dash sesame oil dash soy sauce or tamari Instructions : 1. Make the shrimp ball mixture: To a food processor add the garlic cloves and pulse to chop into small pieces. Add the defrosted shrimp, salt, pepper, egg, cornstarch and flour. Pulse to chop / combine everything into very small pieces, it will almost be a paste like mixture.
 2. Pour the shrimp mixture into a bowl and put it in the fridge while you prepare the soup.
 3. In a soup pot, heat olive oil over medium heat.
 4. Once warm, add diced onion, diced green onion and minced garlic. Saute for 6-8 minutes until the yellow onion is softened and the mixture is fragrant, stirring often.
 5. Add the chopped napa cabbage and stir to combine. Cook for 2 minutes, stirring occasionally.
 6. Pour in ¼ cup white wine and cook until the wine is almost all evaporated.
 7. Stir in the chicken stock paste until combined and then stir in 8 cups of water.
 8. Bring the stock to a boil over high heat and then keep at a simmer on medium-low heat for 5 minutes.
 9. Then, add the shrimp balls - use two spoons, one to scoop out the shrimp mixture and one to push it off the spoon in a sort of meatball form into the broth - repeat until all of the shrimp mixture is in the broth.
 10. If the soup isn’t simmering anymore, bring the heat up to medium-high until simmering again. Then keep at a simmer for 6-10 minutes, covered, on medium-low, until the shrimp balls are pink and cooked through.
 11. Taste and adjust seasoning with salt and pepper if desired.
 12. Serve in bowls topped with a squeeze of lime juice, diced green onions, dash of fish sauce and sesame oil and soy sauce (if desired).
 #soup #shrimp #asiansoup #easydinner #souprecipe #bluezonerecipes

Sweet, smoky salmon + crispy coleslaw = taco perfection 😍🔥 These brown sugar-glazed salmon tacos, topped with spicy crema, cilantro, and that crunch you crave, are EVERYTHING! 🌮✨ https://www.foodbymaria.com/salmon-tacos/ #TacoTime #SalmonTacos #EasyDinner

The Blue Zone way of eating is your cheat code for feeling good, living longer, and still actually enjoying your meals!! Link in bio to download my app! #bluezone #greekrecipes #longevity

These Meatball Stuffed Dinner Rolls? Straight-up MADNESS! Growing up as a competitive figure skater until I was 17 (thanks to a bum knee), I wish I had access to something like these Meatball Stuffed Dinner Rolls back then! Now, as an adult who still trains hard in the gym, I prioritize delicious food that not only tastes amazing but also fuels my body the way it deserves. That’s exactly what these rolls deliver—packed with carbs and protein, they’re the perfect balance of nutrition and flavor. I’ve always believed that great food can taste just as good as it makes you feel, and with these cheesy, meatball-filled dinner rolls, I’ve created a recipe that’s sure to become your next obsession. Whether you’re refuelling after a workout or just looking for a satisfying meal, these rolls are the ultimate combination of delicious and nourishing. Trust me, your taste buds and body will thank you! Here’s everything you’ll need! Ingredients — For the meatballs: 450g lean ground beef @beefitswhatsfordinner 1 large yellow onion, grated 2 garlic cloves, minced 2 tsp kosher salt 1/4 tsp ground pepper 1 egg @vitalfarms 6 tbsp fresh chopped mint 1/2 cup @kikkomanusa breadcrumbs
 For the buns: 1 1/2 sticks (3/4 cup) unsalted @kerrygoldusa butter 1 tbsp neutral oil 4 3/4 cups all purpose @bobsredmill flour 1/4 cup @dominosugar 2 packages rapid rise (instant) yeast 1 1/2 tsp @diamondcrystalsalt 1 1/2 cups @gonnaneedmilk Whole Milk 1 large egg, beaten to blend 1 - 1 1/2 cups @crackernarrelcheese shredded mozzarella cheese
 Egg wash: 1 egg 1 tsp whole milk
 Topping: 1 tbsp sesame seeds 1 tbsp @manitobaharvest hemp hearts
 Serve with @raoshomemade marinara sauce, warmed
 Instructions — LINKED IN MY BIO! #GreekRecipes #Greece #GreekFood #GreekPita #Buns #Meatballs

😲 Pan Fried Shrimp with Parsley, Butter, and Feta! WHAT NOW?! Say goodbye to disappointing takeout and hello to this 10-minute prawn app that’s all about good vibes and amazing flavor. Start with a simple marinade, no messy dredging needed—just prawns, onions, butter, and feta. Total flavor explosion! It’s high-protein, foolproof, and the perfect dish to serve when you’re entertaining. Easy, impressive, and oh-so-delicious! #latourangellepartner Here’s everything you need to make my Pan Fried Shrimp with Parsley, Butter and Feta! Ingredients — For the shrimp: 450 g (1 lb) fresh shrimp, peeled and deveined *you can also use defrosted uncooked shrimp* 3 garlic cloves, pressed juice of half a lemon (about 2 tbsp) 1 tsp kosher salt  1/4 tsp ground pepper
 For the seasonings: 3 tbsp all purpose flour 1 tsp dried oregano 1/2 tsp kosher salt 1/4 tsp ground pepper 1 tsp onion powder 1 tsp garlic powder
 For cooking the shrimp and toppings: 4 tbsp unsalted butter 1/4 cup diced red onion 2 tbsp extra virgin olive oil 1/3 cup crumbled feta cheese 2 tbsp fresh minced parsley 1. To a small bowl add the 3 cloves of pressed garlic, juice from half a lemon, ½ tsp salt and ¼ tsp pepper. Whisk together to combine. To this bowl add the shrimp and let sit for 10 minutes.
 2. To a medium bowl add the flour, 1 tsp dried oregano, ½ tsp salt, ¼ tsp pepper, 1 tsp onion powder and 1 tsp garlic powder. Stir to combine.
 3. After the shrimp have sat for 10 minutes in the garlic-lemon mixture, remove the shrimp from the garlic-lemon mixture, letting excess drip off and add to the flour mixture. Toss to combine and set aside.
 4. To a medium skillet or frying pan, melt the butter over medium heat. When the butter is melted, add the red onion and cook for 4-5 minutes until softened. Pour the onion and butter from the pan into a bowl and set aside.
 5. Put the skillet back on medium heat and add the olive oil. Once the oil is hot, add the shrimp in a single layer in the pan, cooking the shrimp for 2-3 minutes per side or until nicely browned and cooked through.
 6. Remove the shrimp from the pan immediately to a plate or bowl and drizzle with the reserved butter-red onion mixture. Garnish with crumbled feta cheese and fresh parsley. Enjoy immediately!
 #shrimprecipe #easyrecipes #dinnerrecipe #food #shrimp

Bet! 😎🔥 Get ready for the ultimate steak taco experience, where juicy, tender steak meets that cheesy, soft taco shell you crave. Each bite is packed with flavor, from the perfectly seasoned meat to the fresh, zesty toppings that'll have your taste buds doing a happy dance. 💃🌮 If you’re not eating these tacos, are you even living? Let me show you how it’s done—your taste buds will thank you later. 👏🍴 Here’s everything you need to make my JUICY Steak Tacos! Ingredients — 12 small corn tortillas
 2 1/4 cups @crackerbarrelcheese shredded monterey jack cheese or mozzarella cheese or mix of both
 For the steak — 650-750 g (about 1 ½ lbs) thick cut @beefitswhatsfordinner steak 
1 tsp @spiceology garlic powder 
1 tsp @diamondcrystalsalt kosher salt
1/2 tsp ground pepper
1 tsp @spiceology onion powder
1 tbsp chili powder
1/2 tsp oregano
2 tbsp @primalkitchenfoods avocado oil
2 tbsp @kerrygoldusd butter
 Toppings — 3/4 cup @shamrockfarmsmilk sour cream
1 small white onion, finely chopped
fresh cilantro, chopped
green salsa, green hot sauce, @valentinastexmexbbq hot sauce or @tabasco for serving 
optional: @avocadosfrommexico
 Instructions — 1. Preheat the oven to 400F.
 2. Prepare the corn tortillas. Line a large baking sheet with parchment paper and spread out 12 small tortillas. Add 3 tbsp shredded cheese to each tortilla, spreading it out onto the tortilla. Set aside.
 3. Finely chop the white onion and chop the cilantro. Set aside.
 4. Prepare the steak: Mix all of the steak seasonings together in a small bowl. Pat the steak dry on a cutting board and add the steak seasoning to each side, patting to press into the steak.
 5. Heat 2 tbsp avocado oil in a cast iron skillet over medium-high heat. When hot, place the steak in. Sear on both sides for about 2 minutes per side.
 6. Add the butter in and baste for 3-5 minutes, cooking until it reaches your desired temperature (Cook until internal temperature is 130-135 for medium rare-medium.) Or place in the oven to finish cooking to your desired temperature.
 7. Set the steak aside to rest for a few minutes while you melt the cheese on the tortillas. Place in the oven at 400F degrees for about 5 minutes to melt the cheese.
 8. Assemble the tacos by slicing the steak and add to the tacos along with chopped white onion, chopped cilantro, sour cream, and green salsa or green hot sauce. (Add avocado if desired). Serve immediately. #steaktacos #easyrecipes #dinnerrecipe #food #tacos

Hate grocery shopping? You need to try my app!!! Link in bio to download. #groceryhaul #recipedeveloper #grocerylist

These Honey Glazed Salmon bowls? Straight-up chef's kiss. Fresh, easy, and ridiculously delicious—this is my go-to for a healthy, complete meal that’s also super chill to make. Perfect for a laid-back Sunday vibe, plus they're amazing for meal prep and stay good for days if you store them right. 💯 🥑🥒🥭 Pro tip: Make the salsa ahead of time but skip the avocado until serving. Trust me, it's a game changer. Everything else? Flawless on rice, in a salad, or tucked into a wrap. Seriously – carbs, protein, fats, AND fiber in one bowl. You just got the ultimate meal, and so does your fam! 🙌 #latourangellepartner Ingredients — 1 cup Jasmine or other white rice, cooked 
 For the salsa — 1 mango, peeled, pitt removed and diced 1 avocado, peeled, pitted and diced 1 jalapeno, finely diced 1/4 cup chopped fresh cilantro 1 garlic clove, pressed 4 tbsp lime juice (about 2-3 limes) 1/4 cup diced red onion 1/2 tsp kosher salt
 For the sauce — 3 tbsp soy sauce or tamari 1 tbsp rice wine vinegar 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp kosher salt 1/4 tsp ground pepper 1 tbsp sesame oil 1 inch fresh ginger, grated 3 garlic cloves, pressed 1/4 cup liquid honey
 For the salmon — 1 1/2 lbs (650-680) salmon filet, skin removed, cut into 1 inch cubes 1 tsp kosher salt  1/2 tsp ground pepper 3/4 tsp garlic powder  2 tbsp extra virgin olive oil, divided
 For serving — 1/2 english cucumber, sliced thin
 Instructions : 1. Cook the rice according to package instructions and set aside.
 2. Make the salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.
 3. Prepare the sauce: In a small bowl whisk together the soy sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sesame oil, grated ginger, pressed garlic and honey until combined.
 4. To a medium bowl add the cubed salmon and season with salt, pepper, garlic powder and 1 tbsp olive oil. Set aside.
 5. In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Add the sauce to the pan and cook, spooning the sauce over the salmon, for about 3-4 minutes total until the sauce is just slightly thickened.  Turn off the heat.
 6. Assemble the bowls: Divide the cooked rice, cooked salmon, salsa and cucumber between 4 bowls and enjoy. https://www.foodbymaria.com/honey-glazed-salmon/ #salmonrecipe #salmonbowls #dinnerrecipe #easyrecipe #ricebowls

🧿 Welcome to Episode 9/20 of Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today, we’re making Creamy Poached Cod with Tomatoes and Spinach 🧿 This Poached Cod recipe takes fresh, flaky cod and drops it into a bomb broth with sweet baby tomatoes, creamy coconut milk, and orzo. Each bite is the perfect mix of creamy, savory, and subtly sweet—total flavor vibes. Ready in just 40 minutes, it’s elegant, cozy, and super easy. Perfect for impressing at a dinner party or just chilling with family. Your taste buds will be obsessed with healthy, tasty, and low-key gourmet! I love how versatile this dish is! You can easily swap out the cod for your favorite fish, whether it’s salmon, halibut, or even a more sustainable choice like tilapia. And if orzo isn’t your vibe, switch it up with rice, couscous, or quinoa to add your twist. The possibilities are endless, making it perfect for any mood or occasion! Here’s everything you need to make my Creamy Poached Cod with Tomatoes and Spinach. Ingredients — 1 1/3 cup dry orzo 4 cod filets (about 1 - 1.25 lbs of cod total) salt and pepper 2 tbsp extra-virgin olive oil 1 small yellow onion, finely chopped 1 pint baby tomatoes 4 garlic cloves, minced 1/4 tsp chili flakes 1/2 tsp ground paprika 1 tsp ground turmeric 400 ml can full fat coconut milk 1 cup seafood broth or stock 2 tsp fish sauce zest from one lemon 1/2 lemon, juiced 2 tbsp capers 1 tbsp sugar 4 cups fresh spinach fresh dill and mint for garnish Instructions — Cook the orzo in a pot of boiling water to al dente, drain and add back to the pot with a drizzle of olive oil and pinch of salt. Stir to combine and set aside. Season the cod filets with salt on both sides and set aside on a plate. To a high sided frying pan add the olive oil. When the oil is hot, add the diced onion and baby tomatoes. Cook, stirring often, until the tomatoes are just starting to burst, 4-5 minutes. Add the minced garlic, chili flakes, ground turmeric and ground paprika. Stir and cook for 1-2 minutes until fragrant. Stir in the coconut milk, fish stock, lemon juice, lemon zest, capers and sugar. Bring to a simmer over medium high heat and then turn to low, keeping at a gentle simmer for 3-4 minutes. Taste and adjust seasoning with salt and pepper if desired. Stir in the spinach until wilted and then nestle in the cod filets. Cover most of the pan with a lid and cook on low for 5-8 minutes or until the cod is just cooked through, internal temperature is 145F. Serve the cod and coconut broth on top of the orzo. Garnish with fresh dill, fresh mint and more chili flakes (if desired). #greekfood #greece #cod #bluezone #bluezonerecipes

Today @foodbymaria we’re making Cheesy Cod Fish Balls AKA Bacalhau à Brás or Bolinhos de Bacalhau 🇵🇹 Bacalhau à Brás is a beloved Portuguese dish made with shredded salt cod (bacalhau), onions, and thinly fried potatoes, all bound together with scrambled eggs. This flavorful dish is traditionally garnished with black olives and fresh parsley. Its origins can be traced back to Lisbon's Bairro Alto neighborhood, where it was created by a tavern owner known as Brás. This comforting and hearty meal has since become a staple in Portuguese cuisine, enjoyed by many for its unique combination of textures and savory flavors. 🇵🇹🍽️ Here’s my take of them, with a fun cheesy twist! And since my husband is Portuguese, we know they’re stud approved! NOTE: You’ll find variations of Fish Balls in many places such as New England and Portugal. You’ll also find them in different shapes too like made into fritters or cakes. This popular dish uses cod fillets, potatoes and herbs to make a delicious protein-packed snack that can be served as an appy, side dish, or even a main course when paired with a few side dishes. Either way, you’re going to love them! Here’s everything you need to make my Cheesy Cod Fish Balls! Ingredients — 2 small-medium russet potatoes, peeled and cut into 1 inch chunks (about 2 cups mashed potatoes) 550-600 g cod filets, cut into large chunks 2 garlic cloves, pressed 1 medium yellow onion, grated and juices squeezed out 1 1/2 tsp kosher salt 1/2 tsp pepper 2 tbsp finely chopped parsley 1 tbsp finely chopped mint  1 tbsp finely chopped dill 1 tbsp extra virgin olive oil 1 cup panko breadcrumbs zest of 1 lemon 2 eggs, whisked 30-32 small cubes of mozzarella cheese (about ½ inch squares) avocado oil for frying
 Instructions — 1. Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.
 2. Put the potato pieces in a pot with cold salted water and bring to a boil. Cook until fork tender, about 20-25 minutes.
 3. When the potatoes are done, drain the water and then add the potatoes to a medium bowl. Mash the potatoes and set aside.
 4. When the oven is preheated, add the cod pieces to the parchment paper lined baking sheet and bake until cooked through, about 10 minutes. Set the cod aside to cool for a few minutes.
 5. Once the cod has slightly cooled, use a fork (or forks) to pull apart / shred the cod.
 6. Add the shredded cod to the bowl with the mashed potatoes, along with the pressed garlic, grated onion, salt, pepper, chopped parsley, chopped mint, chopped dill, olive oil, panko breadcrumbs, lemon zest and whisked eggs. Mix until well combined.
 7. Cover the bowl set in the fridge for 2 hours, until everything is completely cooled and firm to the touch.
 8. Once fully cooled, scoop out 2 tablespoons per ball, gently push a piece of mozzarella cheese into the center of the ball and roll into balls around the mozzarella. Set aside on a plate. This should yield 30-32 cod fish balls.
 9. To fry: Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles.
 10. Set aside a plate with a paper towel on it. Fry the cod fish balls in batches, for about 5-7 minutes, rotating about halfway through to ensure golden brown colour all around. Make sure you don't crowd the pan when frying.
 11. Once fried, set aside fried cod fish balls on the paper towel and repeat until all of the cod fish balls are fried.  If you find the cod fish balls are getting too dark in colour, turn the heat down a bit. Serve immediately.
 #portugueserecipes #cod #codrecipes #recipes

A for EFFORT

Are you still writing out your grocery lists?! 🫨 Download my app today! Link in bio. #greekrecipes #groceryhaul

Today, @foodbymaria, we’re preparing a Crispy Chicken Cutlet topped with a crispy Maroulosalata! Welcome Back to Episode 12 of Should Have been Greek! A series where I share lighthearted ways I can improve popular recipes by adding my Greek flare to them! Introducing, your next obsession! To make the BEST crispy chicken cutlets, it’s essential to tenderize the chicken with a tenderizer or a rolling pin. This flattens the chicken and allows for an even cook as well as the most crispy surface and edges. Crispy Chicken Cutlets (get the full recipe for the bowl + sauce on my website, link in bio) 2 boneless, skinless chicken breasts, halved horizontally to make 4 pieces 3/4 cup panko breadcrumbs 1 1/2 tsp Diamond Crystal salt 1/4 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder 2 tsp za’taar 1/4 tsp chili flakes 1/4 tsp chili powder avocado oil for frying Here’s how you make my Viral Maroulosalta - you can find the full recipe for the Chicken Cutlet’s linked in my bio! 1 ½ heads romaine lettuce 5 sprigs green onion 1/3 cup fresh dill chopped 2 tbsp. olive oil 2 tbsp. vinegar (or substitute with lemon juice) 1 tsp. salt ½ tsp. black pepper Wash the romaine lettuce and chop to your desired size.
 Transfer to a large bowl.
 Thinly slice the green onion and add it to the bowl along with the freshly chopped dill.
 Add the olive oil, vinegar, salt, and black pepper.
 Mix to combine, and adjust seasoning to taste.
 Serve this delicious salad as a side dish to any meal!! #crispychicken #greeksalad #maroulosalata #chickencutlet

Let’s make Portokalopita (Greek 🇬🇷 Orange 🍊 Phyllo Cake 🍰) but with some Chocolate and Strawberries 🍓! Today we’re making the best Greek Dessert - EVER! Don’t forget to follow @foodbymaria for more delicious recipes!

Ingredients —
 Variation: Valentine's Cake (YOU CAN FIND THE OG RECIPE ON MY SITE OR LINKED IN MY BIO) 1/2 cup sugar 1/2 cup fresh squeezed orange juice 1/2 cup water 300 g phyllo pastry sheets (defrosted if frozen) 3 eggs 1/2 cup sugar zest from 1 1/2 oranges 2/3 cup full fat Greek yogurt 1 tsp vanilla extract 3/4 tsp baking powder 3/4 tsp baking soda 2/3 cup olive oil 6 tbsp fresh squeezed orange juice 1/4 cup crushed dehydrated strawberries (¼–⅓ cup dehydrated strawberries, blended) 1/2 cup semi-sweet chocolate chips 1/2 cup heavy or whipping cream 1-2 cups fresh sliced strawberries vanilla ice cream
 Variation: Valentine's Cake — Preheat the oven to 200F.  To a large baking dish, place 1 phyllo sheet at a time and scrunch up each sheet, pushing it to the end of the pan, lining them up until you fit all the scrunched up sheets in. Bake it low and slow until crumbly - about 30-40 minutes, scrunch with your hands every 10 minutes. When finished the phyllo should be completely dry and crumbly. Set aside to cool.
 Make the orange syrup:  Place the 1/2 cup sugar, 1/2 cup fresh orange juice, 1/2 cup water in a small pot. Bring to a boil over high heat and then reduce the heat to low, keeping at a simmer for 15-20 minutes, until the sugar is completely dissolved and the mixture will be slightly syrupy. Set aside to cool completely.
 Prepare the 9 inch springform pan by greasing with 1-2 tbsp butter and then dust with flour. Set aside.
 Once the phyllo is cooled, preheat the oven to 350F.
 In a medium mixing bowl whisk together the sugar and eggs vigorously for 1-2 minutes until combined, slightly lighter in colour and frothy.
 Add the orange zest, Greek yogurt, vanilla extract, baking powder, baking soda and whisk well until combined.
 Next add the olive oil and fresh squeezed orange juice and whisk until combined.
 Crumble the phyllo into fine pieces. Then, add in the finely crumbled phyllo gradually into the cake batter, continually whisking so the pieces don’t get super clumpy.
 Finally, gently stir in the ¼ cup fine crumbs of dehydrated strawberries.
 Pour the cake batter into the prepared springform pan. Bake in the 350F preheated oven for 20-30 minutes, until nicely golden brown and a toothpick or cake tester comes out clean.
 Once the cake is baked, immediately use a skewer to poke holes into the cake and then ladle the cooled orange syrup all over the hot cake, one ladle at a time, letting the cake absorb the syrup before adding another ladleful of syrup. Repeat until all of the syrup has been used.
 Let the cake fully cool before making the chocolate sauce.
 Make the chocolate sauce: Place chocolate chips in a medium heatproof bowl. Heat cream over medium heat in a small pot until it begins to gently simmer (DO NOT LET IT BOIL). Once the cream gently simmers, remove from heat immediately. Pour the cream over the chocolate chips and let sit for 3 minutes. After 3 minutes, stir slowly until the chocolate and cream are combined and everything is melted together. Set aside.
 Top the cake with sliced strawberries, fanned out. Then slice and serve with a scoop of vanilla ice cream and a drizzle of the chocolate sauce.
 
#Portokalopita #GreekOrangeCake #greekrecipes

🧿 Welcome to Episode 3 of Sheet! That’s gooooood. A short series where I’ll be sharing Sheet Pan Recipes that will change your whole life. Today, we’re making a One Pot (one pot, one sheet - same same) EASIER Marry Me Chicken Recipe 🧿 This Easy Marry Me Chicken Recipe is a simple yet impressive dish that will win over any hearts. 😉 This recipe combines chicken with a creamy sauce that is infused with sundried tomatoes. This dish is tender, flavorful and perfect for serving over a bed of rice or even your favorite pasta. Easy enough for a quick weeknight dinner but fancy enough for a special occasion. You’re going to love this! @ BetterThanBouillon is always in my kitchen! I use it in so many recipes and it adds so much flavor. For this Easy Marry Me Chicken recipe, I used their Better than Bouillon Roasted Chicken Base, but you could totally use any of their flavors to enhance this dish (or any other recipe you’re making). It’s high quality, delicious and will take any dish to the next level! Legend has it that THIS recipe makes people want to marry you! In my humble opinion, the perfect dinner is made in one pan or pot! There’s this viral dish called Marry Me Chicken well, this dish is called EASIER MARRY ME CHICKEN because not ONLY will it land a ring on your finger it will also save you cleanup time and your sanity and hopefully teach this said Marry Me Man how to cook so you don’t have to! All you do is add your chicken and aromatics, @betterthanbouillon, sundried tomatoes and LOTS of garlic, to a pan before adding the rice and baking in the oven! The rice comes out super fluffy, the chicken is super tender, and the flavours are out of this world! Making it the ultimate comfort food for this Valentine’s Day! Here’s everything you need to make this Easy Marry Me Chicken Recipe! Ingredients — For the sundried tomato dressing: 1/4 cup extra virgin olive oil 3 tbsp sundried tomatoes in oil, chopped into bite-sized pieces 1/4 tsp chili flakes 3 tbsp red wine vinegar 1/4 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp ground pepper For the chicken and rice: 3 large chicken breasts (about 900g) or 4 small chicken breasts salt and pepper 1-2 tbsp extra virgin olive oil 2 tbsp butter 3 garlic cloves, minced 1/4 tsp kosher salt 1/4 tsp ground pepper 1/2 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp chili flakes 1/3 cup sundried tomatoes in oil, drained and roughly chopped 1 cup basmati rice 2 tbsp Better Than Bouillon Roasted Chicken Base 2 1/4 cups water 1/2 cup 10% / light cream 2 tbsp 10% / light cream 1/2 cup shredded parmesan cheese 1/4 cup fresh chopped basil Toppings: 1/2 cup crumbled feta cheese fresh basil leaves Instructions: Preheat the oven to 350F. Make the sundried tomato dressing by blending together all of the dressing ingredients with a blender Set aside. Season the chicken breasts generously with salt and pepper. Add 1-2 tablespoons of olive oil to an oven-safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken breasts. Cook until golden brown, about 4-5 minutes per side and then remove the chicken to a plate or bowl and set aside. Add the butter to the pan and once melted add the minced garlic, salt, pepper, dried oregano, dried thyme and chili flakes. Cook for 1-2 minutes until fragrant. Add ⅓ cup chopped sundried tomatoes and cook for 2 minutes, stirring occasionally. Add the rice and stir well to coat with the oils in the pan. Stir in the Better Than Bouillon Roasted Chicken Base, water and cream and bring to a simmer. Once simmering, stir in the parmesan cheese, fresh basil and ¼ cup of the sundried tomato dressing, stir to combine and then add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes. #gre#greekfoode#greecer#marrymechickensychickenrecipes

Meal planning just for a whole lot easier! Get the app at the link in our bio. #mealprepideas #greekrecipes #cookinghacks