Greek Lemon Chicken Soup

2 baked chicken leg quarters, skin removed and shredded

6 cups chicken broth

1 grated carrot

1 small onion, diced

2 garlic cloves, minced

1/4 cup fresh lemon juice

3 teaspoons corn starch, dissolved in the lemon juice

1 ½ teaspoons of Greek Seasoning

1 cup ruffles pasta

½ cup heavy cream

Salt and pepper to taste

Place chicken and broth in a stock pot.

Add the carrots, onion, garlic and Greek seasoning. Bring to a boil. Add pasta, and simmer until the pasta is tender. Slowly add in the lemon juice/corn starch mixture. Stir until thickened. Remove from heat and add heavy cream. Taste and adjust salt and pepper to taste.

I served it with Hush Puppies.

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!

Grilled Greek Pork Chops

I know that I say 'grilled', and that's what we started them on... the grill. However, our grill ran out of gas rather quickly, and I had to finish them in my cast iron skillet on the stove. That's why there are no grill marks in the pics!

4 bone-in Pork Chops

Cavender's Greek Seasoning

1/4 cup Lemon Juice (or more)

stick butter

Cover the pork chops with lemon juice. (My pork chops were very thin, so it didn't take a lot of lemon.) Sprinkle generously with Greek seasoning. Let the chops hang out in the lemon and seasoning for 30 minutes or so. Depending on the thickness, grill for a few minutes on each side. I had to finish mine off over medium high heat for a couple of minutes on each side. Before pulling them off the grill/pan, rub them with the end of a stick of butter. Flip and repeat. I served mine with seasoned butter beans and loaded mashed potatoes! (I know... I needed a green for the picture! To much blah beige!)

Bone-in pork chops...

 My plate... I like this cut of pork chop.

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