My Big Fat Greek Seasoning Recipes

MY BIG FAT GREEK FRIED CHICKEN

Steps:

• NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
• POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
• REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
• MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
• SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
• ENJOY!

ALL PURPOSE GREEK SEASONING

Steps:

• Mix everything together and store in an air tight spice jar.

MY BIG FAT GREEK LEMON SOUP (MADE EASY)

Steps:

• ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
• TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
• THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.

MY BIG FAT GREEK FRITTATA

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees F.
• In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
• Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
• Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.

GREEK SEASONING BLEND

Steps:

• Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.