Greek Chicken and Potatoes

This recipe is so delicious! The lemon and spices and herbs make my house smell so good! This is so simple, but it can make you look like a master chef in the kitchen. The key is to use the Cavender's Greek Seasoning and leg quarters with the skin ON! Please don't use skinless chicken, or it will dry out.

Greek Chicken and Potatoes

1/2 cup butter, room temp

3 cloves garlic, chopped

Cavender's Greek Seasoning 

2 lemons, juiced or 1/4 cup juice

4 Chicken Leg Quarters*

4 or 5 baking potatoes, cubed
1 large onion, cut into thick slices
2 lemons, sliced thin

Oil and lemon for drizzling

Preheat oven to 350 degrees.

In a small bowl, mix the butter, garlic, 1 tbsp Cavender's and lemon juice. Loosen the skin from the meat with your fingers or with the handle of a spoon. Be careful not to break the skin. Loosen as much as you can even down the legs. Place a scoop of the butter mixture under the skin and rub down, spreading the butter under the skin. Repeat this process until the butter is covering all the leg quarters. Dust chicken with Cavender's Greek Seasoning. Place the potatoes, onions and some of the lemon slices in a 13X9 casserole dish. Drizzle with oil and lemon juice and sprinkle the Greek Seasoning over the potato mixture. Place chicken on top of potatoes and onion.

Bake uncovered for 45 min to an hour or until chicken is golden brown** and potatoes are tender.

*You can multiply this recipe to feed as many people as you need. I usually allow for one leg quarter per adult. 

** I check my chicken temps and remove from the oven when it reaches 165 degrees F.

Greek Pork Loin with Red Potatoes and Green Beans

I'm used to doing Greek Chicken and potatoes, but I wanted something different. I had a 1/4 of a pork loin left in the freezer so I changed things up a bit. I dusted it very generously with Greek Seasoning and poured lemon juice in the bottom of the pan. I also added potatoes and green beans sprinkled with Greek Seasoning.

Good Dark Crispy Coating on the Loin!

Pork Loin

Cavender's Greek Seasoning

1/2 cup Lemon Juice

6-8 small Red Potatoes

Green Beans

Preheat oven to 400. Place loin in a casserole dish fat side up. Dust pork loin with Cavender's Greek Seasoning very, very generously and pour lemon juice in the bottom of the dish. (not on the loin) Cover and bake for 1 hour so the lemon juice steams into the loin. Then add the potatoes and green beans. Sprinkle with Greek Seasoning and return to the oven (Uncovered) to cook another 1/2 hour or until center reaches 145 degrees and the fat and seasonings forms a dark crispy coating. Remove from oven and let rest in the pan for 5 minutes. A great one dish meal! Everything was done at the same time!

I pulled a few chunks off the side of the roast... 

you know that good juicy darker meat?

Oh my Lawd, it's so good!

** You can also add a little butter or margarine to the pan drippings and make a sauce to drizzle over the entire plate. All the flavors compliment each other well!

Memorial Day Weekend Celebration with Prime Rib at my Baby Brudder's House

When you are lucky enough to be invited to my brother's house when he's cooking, do yourself a favor and be there! Don't show up late either! The food waits for no man... or woman! LOL It was an awesome time with friends and family!

 My Baby Brudder, Master of the grill!

 The star of the evening... The Prime Rib!

 Prime Rib, hangin' out in the Au Jus!

 His BBQ chicken... awwwwesome skin!

 A little different from our Greek Potatoes, but very, VERY good!

 Christie, the birthday Princess! :-)

 Christie's Bacon Ranch Pasta Salad.

Here's a recipe for a Simple Pasta Salad.

Dinner Rolls... There was cake,

but I wasn't brave enough to come in between

the guests and cake! LOL

Sausage, Onion and Greek Potatoes

This is always a good recipe when the pantry and frig get low. With three basic ingredients, it's quick and easy! It's also a good meal for the meat and potatoes man/woman in the house!

1 pound of Kielbasa Sausage, sliced

4 or 5 potatoes, boiled and cut into slices

1 large onion, sliced
1 tsp minced garlic

Oil

Lemon Juice

Cavendar's Greek Seasoning

Salt & Pepper, to taste

Saute sausage and potatoes in a cast iron frying pan in a little oil over a medium heat... just enough oil to keep it from sticking, because the sausage will render some fat. Cook until sausage and potatoes take on some good color... about 15-20 minutes. Add the onion and garlic. Sprinkle well with lemon juice, and add about 2 tbsp of Greek seasonings. Toss and transfer the frying pan to the oven, and cook at 350 degrees for about 30 minutes or until golden brown and caramelized.

Shared on Meal Plan Monday 

Greek Chicken and Poatoes

This recipe is so delicious! The lemon and spices and herbs make my house smell so good! This is so simple, but it can make you look like a master chef in the kitchen. The key is to use the Cavender's Greek Seasoning and a whole chicken cut into pieces with the skin ON! Please don't use skinless or it will dry out. If your diet dictates that you can not have the skin, you probably should not be eating a dish that calls for half a cup of oil. OR! Maybe you can forego the diet for one meal! It is so worth the guilt.

Greek Chicken and Potatoes

• 1/2 cup butter, room temp

• 3 cloves garlic, chopped

• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice

• 1 (4 pound) chicken, cut into pieces

• 4 or 5 baking potatoes, cubed
• 1 large onion, cut into thick slices
• 2 lemons, sliced thin

Preheat oven to 350 degrees.
In a small bowl, mix the butter, garlic, 1 tbsp Cavender's and lemon juice. Loosen the skin from the meat with your fingers or with the handle of a spoon. Be careful not to break the skin. Loosen as much as you can even down the legs. Place a scoop of the butter mixture under the skin and rub down, spreading the butter under the skin. Repeat this process until the butter is covering the entire chicken. Dust chicken with Cavender's Greek Seasoning. Place the potatoes, onions and some of the lemon slices in a 13X9 casserole dish. Drizzle with olive oil and lemon juice and sprinkle the Greek Seasoning over the potato mixture. Place chicken on top of potatoes and onion. 

Bake uncovered for an hour and a half 

or until chicken is golden brown and potatoes are tender.

**********

Also great with leg quarters!

Old McCaskill's Farm ~ Spring Farm Day

Yesterday, some of my family and I went out to the 2013 Spring Farm Day. What a wonderful day it was! The sun was shining, and the weather was warm and breezy. The sites, the sounds, the smells... yes, a farm definitely has smells, but this was the smell of food. Awesome food! As we walked along the tents, I got a whiff of spices that were very familiar... Greek Seasoning! We tasted some local lamb seasoned with Cavender's Greek Seasoning... the lady laughed when I did my happy dance!

Yummy! Yummy! Yummy!

As we walked along the tents, we talked to the ladies about their tatting. For you folks who aren't familiar... that's not tattoo-ing. Tatting is a technique for handcrafting a particularly durable lace constructed by a series of knots and loops. To me, it looks like crocheting with thread.

Another tent contained a live bee hive, and yes the store sells the honey from Bell Honey in Rembert! :-)

It was very interesting to watch the bees in the hive. My daughter-in-law's main question was, "Is the queen in there?" Not sure if the queen was entertaining guests yesterday. :-) As we walked along, we came upon a big barrel or tub half full of corn for the kids to play in.

Of course, Miss Kendal had to have a turn!

Her Granddaddy and Uncle JR buried her up to her tummy in corn!

We took a break to grab some good food. They had BBQ sandwiches, Ribs, Hot Dogs, Sausage Dogs, and brick oven Pizza. My son had the pizza and said it was good. For a teenager, that's a very good review! 

 Brick Oven for pizzas

Yummy Pizzas!

And then we were off to see the animals! We watched the Boarder Collies show off there herding skills with sheep and with ducks! Kendal got to pet the baby chicks. We watched the sheep being sheered, and we saw many other farm animals as well as a new baby goat!

Kendal's Mom holds up a baby chick for her to pet!

Some before sheering and some after...

My little calf buddy from the last visit! 

 Goats! :-)

 The little pigs were cold in the wind...

Protective Mommy!

and the Baby Goat!

There was so much to see and do! There was the Blacksmith Shop, the Grits Mill, the Root Cellar, the Store and so much more.

 After roaming around we came back around and the ice cream that was churning was done... and Kendal and her Granddaddy shared a Chocolate Frozen Banana!

Ice Cream

Kendal with Granddaddy... eating a chocolate frozen banana

and drinking Coca Cola!

If you know of a farm, a working farm, in your area, check them out and more importantly... support them! The quality of their products is unequaled by mass produced products! The lamb I mentioned earlier was totally amazing! If you know me, you know I love Greek food and the Greek seasoning that they used on the lamb. Here's a recipe for Greek Potatoes that would be awesome along with the lamb!!!

Greek Potatoes

This recipe is so delicious!
The lemon, spices and herbs make my house smell so good!
• 1/4 cup oil
• 3 cloves garlic, minced
• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice
• 4 or 5 baking potatoes, cubed

Preheat oven to 425 degrees.

In a plastic bowl, mix the olive oil, garlic, 1 tbsp Cavender's (I use more like 2 T, but we like more spice.) and lemon juice. Pour mixture over potatoes. Bake uncovered for 45 min to an hour or until potatoes are golden brown and tender.

Greek Potatoes

This recipe is so delicious!

The lemon, spices and herbs make my house smell so good! 

• 1/4 cup oil

• 3 cloves garlic, minced

• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice

• 4 or 5 baking potatoes, cubed

Preheat oven to 425 degrees. 


In a plastic bowl, mix the olive oil, garlic, 1 tbsp Cavender's (I use more like 2 T, but we like more spice.) and lemon juice. Pour mixture over potatoes. Bake uncovered for 45 min to an hour or until potatoes are golden brown and tender.