Posts Tagged ‘Greek cuisine’

My Favorite Pasta Dish — Taylor’s Greek Chicken Pasta Recipe

In Uncategorized on June 27, 2011 at 10:11 pm

So, first off, I’d like to say…. hello — it’s been a while folks. I won’t apologize anymore, since it’s really not my fault that I work a lot and have boyfriend and household obligations to attend to — don’t be sad.

I don’t think I’ve posted a real recipe on here, well, ever… which is odd to me seeing as that I look at food blogs for hours and hours every single day – mind you, I’m paid for it too. I thought I’d share my own personal take on one of my favorite recipes that my mom makes, “Ava’s Greek Chicken” dish. I added some of my own spins on it and it came out amazing. Hope you try it too.  The whole process in total took about 30 minutes.

Taylor’s Greek Chicken Pasta Recipe


  • 1 small red onion (finely chopped)
  • 2 large red bell peppers, chopped into small squares
  • One tablespoon of minced garlic (you can definitely crush 2 garlic cloves if you prefer)
  • 1 box of fresh baby spinach
  • 2 tablespoons of freshly chopped sun dried tomatoes
  • 3 chicken breasts
  • 1 box of whole wheat Farfalle pasta
  • 1 box of chicken broth (organic or regular works)
  • Feta Cheese


  1. Begin by pouring 1 tsp of EVOO into a large skillet, then add the minced garlic and chopped red onion
  2. While the red onion is sauteeing (which should take approx. 5-7 min), boil pasta and proceed to cook pasta until al dente
  3. In a seperate small pot boil the chicken breasts in boiling water (no need to season or douse in anything) — cover with lid, wait until the chicken is completely cooked and strain
  4. Once the red onion is wilted and browned, slowly incorporate all of the baby spinach, red pepper and sun dried tomatoes in the pan — continue to stir for 10 minutes then incorporate some chicken broth in to add depth and more flavor
  5. Combine into a large glass bowl the cooked Farfalle, spinach/pepper/sun dried tomato/red onion mixture and the chicken
  6. Lastly, finish off the dish with some salt and pepper and a generous handful of feta cheese

* Note — while this dish is amazing an an entree for dinner, you can absolutely make this a lunch-time staple as well by brown bagging it and either enjoying as a cold pasta salad or nuke it for a few minutes and enjoy warm. ENJOY!


My Freakish Obsession With All Things Greek

In Uncategorized on September 2, 2010 at 3:37 pm

FIRST OF ALL — TODAY’S A HUGE DAY FOR MY BABY BLOG — 5,000 and counting hits today alone!!! Thank you guys, you’re amazing.

My obsession with Greek food stems from the very simple fact that I love mostly every ingredient used in Greek food –– fresh fish, feta cheese, dill, tomatoes, zucchini, eggplant, the list goes on... I thought I’d go through some of the most mouth watering dishes I’ve come across/ate. Enjoy.


I have yet to make this but I am literally WAITING for the next available day I have off to try this recipe — pretty much the dish, crafted by Greek Genius Michael Psilakis, is one of the most innovative mac and cheese recipes I’ve seen this year. It incorporates cinnamon, feta, scallions, spinach, kefa cheese and dill — out of this world. Cannot wait to make this.


When I think about dishes in the city that make me happy? More times than not I come across Kefi’s Baked Shrimp, Tomato, Orzo Dish…. It is just perfection. The portion size is just right, the ratio of pasta/protein/vegetables is spot on. And not to mention the fact that I found this dish at a hole in the wall Greek joint at home and never thought anywhere else could make as good of a baked dish — Kefi, you exceeded my expectations. Thanks for that.


The blogger who writes Closet Cooking is hands down one of my favorites — he whops out new recipes by the HOUR, I wonder if he even has time to shower….. Regardless, one of his specialities is hands down his Greek recipes. Some include Spinach Fritters, Zucchini balls etc… I picked this dish out of the MANY because I’m such an egg buff… and love tomatoes, so again I say, ya can’t really go wrong.


I wrote a blog about this dish that Mark Bittman came up with — it’s genius in my opinion. I have seen variations of Nachos, most definitely, but this one is just one of the more innovative one in my eyes. It incorporates ground lamb, Kalmata olives, diced cucumbers, tomatoes and cumin. Brilliant.