Greek

3.9M views · 24K reactions | Roasted Red Pepper Feta Dip | By Crowded Kitchen | This roasted red pepper, carrot, and feta dip is unreal and it's actually super easy to make. Roast the peppers, carrot, and garlic then peel the peppers and add them to a blender with white beans, feta, lemon, olive oil, salt, paprika, and red pepper flakes. We like to serve it up with some warm pita or naan. It's so creamy, smoky, a little sweet, and a little spicy.

17K views · 454 reactions | Helado De Yogurt Griego!! #ToquePeruano #heladodeyogurtgriego #HeladoDeYogurt #cheflife #peruviancuisine #peruvianfood #peruvianstyle Ingredientes: Opción 1: 500g yogurt griego Rayadura de cítricos : mandarina, lima, limón Miel al gusto Menta picada Arándanos Opción 2 500g yogurt griego Algarrobina Chocolate chips Plátano en rodajas Vainilla esencia. Canela en polvo Si tu gusto comparte este receta! Buenazo ! | H-Recetas | Facebook

3.7K reactions · 831 shares | Lemon Feta Orzo 🍋 Comment “recipe” and I’ll send it to you! https://themodernnonna.com/lemon-feta-orzo/ | The Modern Nonna | Facebook

843K views · 9.7K reactions | TOSTA DE TAPENADE 🫒🍞Hoy os traigo un aperitivo perfecto para verano. Una tosta sencilla, rápida y deliciosa. ¡Espero que os guste!📝 INGREDIENTES (aperitivo 3-4 personas):▪️10-12 rebanadas de pan ▪️100g de ricota o requesón🔸Tapenade:▪️70g de aceitunas verdes▪️70g de aceitunas negras▪️1 cdta de alcaparras▪️2-3 anchoas ▪️1 diente de ajo (sin el germen)▪️10ml de zumo de limón ▪️30ml de aceite de oliva virgen extra▪️2 cucharadas soperas de perejil picado #poesiadefogon #recetafacil #aperitivo #tostas | Poesía de Fogón | Facebook

227K views · 28K reactions | Aceite mediterráneo para mojar 🫒🥖 Si estáis buscando un acompañamiento perfecto para un snack o simplemente para mojar pan, os encantará este. ¡Una opción perfecta para un picoteo! 📝 INGREDIENTES: ▪️8 hojas de albahaca ▪️4 tomates secos en aceite de oliva ▪️10 aceitunas sin hueso ▪️80ml de aceite de oliva virgen extra ▪️4 anchoas ▪️1/2 diente de ajo rallado 🔸 Para el untable de queso: ▪️150g de queso feta ▪️2 cucharadas soperas de ricotta ▪️Zumo de 1/4 lima . . . #aperitivo #recetafacil #recetas #cocinamediterránea | Poesía de fogón | Facebook

6.8K views · 6.1K reactions | Creamy Tuscan Chicken 🐔🧀 This rich, cheesy, and garlicky chicken is pure keto comfort food! Stuffed, baked, and drenched in a creamy Tuscan sauce—every bite is next-level delicious. 😋 What You Need: 🐔 2 large chicken breasts 🧀 3 oz cream cheese 🍅 1/4 cup cherry tomatoes, halved 🥬 1/2 cup fresh spinach, chopped 🫒 2 tbsp olive oil 🌿 Seasonings of choice For the Sauce: 🧈 2 tbsp butter 🥛 1/2 cup heavy cream 🥬 1/2 cup fresh spinach 🍅 1/4 cup cherry tomatoes, halved 🧀 1/4 cup fresh parmesan, grated 🧄 1 tsp minced garlic 🧂 Salt, pepper & Italian seasoning to taste How to Make It: 1️⃣ In a bowl, mix cream cheese, cherry tomatoes & chopped spinach. 2️⃣ Butterfly the chicken breasts, season them well, and stuff with the mixture. 3️⃣ Secure with toothpicks, brush with olive oil, and bake at 375°F for 30-40 minutes (until internal temp hits 165°F). 4️⃣ In a pan, melt butter, then whisk in heavy cream, parmesan, garlic & seasonings. Simmer until thickened. 5️⃣ Stir in spinach & cherry tomatoes, letting it all meld together. Pour over baked chicken & serve hot! ⭐️ Pro Tip: Let the chicken rest for 5 minutes after baking—this keeps it extra juicy! 🚨 Discover full recipe details, nutritional information, more tips, fun variations, & easy, one-click Instacart shopping here: ➡️ https://keto.recipes/tuscan-triumph-creamy-chicken-delight-for-keto-connoisseurs/ 📸: @ketosnackz — #KetoRecipes #LowCarbDinner #CreamyTuscanChicken #EasyKetoMeals #ChickenLovers #HealthyComfortFood #KetoDinners #LowCarbLife #FoodieFavorites #CheesyGoodness #EatBetterNotLess | Keto Recipes | Facebook

313K views · 2.6K reactions | Mediterranean Chicken Orzo Dump🌿 https://hungryhappens.net/easy-mediterranean-chicken-orzo-dump-recipe/ | hungry happens | Facebook

122K views · 7.8K reactions | One Pan Chicken & Potatoes comes together in minutes and is one of the easiest weeknight meals you can make. It is not only delicious and it is healthy, I hope you will try it. For this recipe I use Teresa’s Tuscan Spice. It is an incredible Italian spice blend that I use on so many things….from fish to chicken to potatoes, even salads. I sell this spice on my website and I can’t praise it enough. It is an essential in my kitchen. Full recipe below and printable version is on my website www.miciamammas.com One Pan Chicken & Potatoes Ingredients (Serves 4) Marinade 3 lbs. Chicken, I used breasts (on the bone cut in ½) and drumsticks ⅓ Cup Olive Oil ½ Cup Lemon Juice ¾ tsp. Salt ⅛ tsp. Red Pepper Flakes 2 tbsp. Honey Dijon Mustard Potatoes 2.5 lbs. Potatoes, cut into wedges ¼ Cup Olive Oil ½ tsp. Salt ½ tsp. Italian Spice Blend, I use Teresa’s Tuscan Spice 2 tbsp. Fresh Chopped Parsley Method Place the chicken in a large oven safe pan in a single layer. Preheat the oven to 400 degrees. In a small bowl make the marinade. Combine olive oil, lemon juice, salt, red pepper flakes and honey dijon mustard. Pour over the chicken and let the chicken marinate for about 25 minutes. If you don’t have time you don’t have to marinate for 25 minutes. You can just go to the next step, but marinating gives the chicken more flavor. Next, place the potatoes in a bowl and season with olive oil, salt, Italian spice and fresh parsley. Combine and place the potato wedges between the pieces of the chicken. Cover with aluminum foil and bake for about 50 minutes. Remove the foil (use a spoon to baste the chicken with the juices in the pan) and continue to bake for another 20 minutes. The chicken and potatoes will begin to crisp up. The internal temp of the chicken should be 165 degrees. Remove from the oven and serve. #easydinner #onepanmeal #onepanmeals #easyrecipe #easyrecipes #chickendinner #chickenandpotatoes #quickrecipe #quickandeasymeals #quickdinner #lowcarbdinner #healthydinner #healthydinnerideas #chickenrecipes | Miciamammas | Facebook

336K views · 2.4K reactions | One Pan Mediterranean Shrimp Orzo Bake ❤️ https://hungryhappens.net/one-pan-mediterranean-shrimp-orzo-bake/ Comment RECIPE to receive a link to this recipe in your DMs | hungry happens | Facebook

1.1K reactions · 262 shares | 🥣🍰 Healthy 4-Ingredient Yogurt Cake via @healthy_floflo Why You’ll Love This Recipe: ✅ Like a cheesecake but healthier ✅ High in protein ✅ One-bowl recipe ✅ Easy to bake ✅ Only 4 ingredients Ingredients for 6-8 Small Slices: 1 1/4 cups thick Greek yogurt 3 1/2 tablespoons honey 2 tablespoons cornflour 2 eggs Instructions: Mix Ingredients: In a bowl, combine all the ingredients until you have a smooth batter. Prepare Baking Tin: Line a 15cm (6-inch) round baking tin with baking paper and pour in the batter. Tap or shake the tin slightly to distribute the batter evenly, then cover it with foil. Bake: Bake at 180°C (350°F) for 50 minutes, removing the foil after 20 minutes. Cool: Once baked, let the cake cool in the tin for 20 minutes. Then, gently transfer it to a plate, keeping the baking paper on. The cake will be soft and fragile at this point but will firm up in the fridge. Refrigerate: Refrigerate the cake for 2 hours. Once set, remove the baking paper and add your favorite toppings if desired. Optional Toppings: 🍓 I chopped some strawberries, mixed them with honey and a squeeze of lemon juice, and let them marinate. This topping was perfect for me. The cake absorbs the juices, making it even more delicious the next day. Enjoy it on its own or with your preferred toppings! 🤗 | Recipe Diaries

3.2M views · 345K reactions | EASY sheetpan chicken kefta. Recipes at www.cheffinwithzach.com (in bio)! You guys loved my sheetpan kefta recipe, and who wouldn’t–it gives us the easiest possible fix for a kabob craving. I’ve been seeing so many of you have been making it I could shed a tear. Even my mom started making it every week. This one made with chicken is a lighter option and is just as good. | Zachary Neman

Empanada de Pollo 🇵🇪 | Esta es mi versión definitiva de las empanadas de pollo como se comen en mi rico Perú! Desde la masa hasta el relleno, todo está saborizado a pollo y... | By Dasilé oficial | I know you love empanadas and I congratulate you have entered the right place because in this video I'm going to tell you all the details to get you some perfect Peruvian chicken empanadas this is my definitive version and well, to begin with, let's sancochar chicken, if you believed that would start with the dough, you were wrong but I don't blame you, that would be the right logic, however, I tell you that I'm reversing the processes, to get to enrich the dough then we boil the chicken from cold water with some vegetables, as always, to give flavor to the broth that is that we are also interested in. Between fifteen and twenty minutes, it would be the ideal interval for cooking. In that time lapse, we verify that the chicken is cooked and immediately remove the breasts to avoid one over move them to a board and let them cool for a few minutes. And I forgot to record but then again I sifted the cooking broth. Now, we could just shred the breasts, but traditionally, it is cut with a knife to get as a result, a variety of small cuts, between species of cubes, and thus also some shreds. So there is finally a varied chicken nugget left, which we moved to a wide clean container that we reserved, for a moment, in the meantime, we continue with the second part of the stuffing. To let's bite a lot of purple onion do not spare because finally the onion is reduced while naturally caramelized for the filling could be equal parts of onion that protein but this time will be one and a half onion without fear of quantity believe me seems a lot but in reality is the ideal amount and if you want to use this recipe for business you could double the amount of onion but that is another topic then another important element of Peruvian chicken empanadas is yellow garlic and because they are Peruvian and garlic more representative than yellow to be part of the identity of this variety of empanada remember this aji does not bite if it is still smooth skin and extracted the pepas and veins optimally. Now yes let's get cooking. We throw a good dose of vegetable oil in a frying pan or the oil of your preference. And we see all the chopped onions. Seems like a lot, doesn't it? But like I told you, this shall be reduced. Yes, you have to give it time. And cook in half. We don't want onions burned or caramelized sharply. Let's move around from time to time allowing all onion pieces to heat evenly. And in a matter of eight minutes more or less they will have changed from color to white until almost translucent and very bright. And as I warned, they cut a lot, almost half. This is the perfect time to add garlic paste that we use a lot in Peru, but in its default it could be finely chopped garlic. And yellow garlic paste that, as you know, I want to make it from scratch so that it doesn't sting and has a lot of flavor. We also add a splash of oil so that you can continue to suffer the ingredients and we cook all this dressing constantly removing so that the flavors compensate. And after two minutes or just peeling off the oil of the dressing we see the chopped ajis in Brunoi takes taking this dressing remove simply so that they scatter evenly and then add the chopped and chopped chicken. With salt of course and pepper and if it's not a pepper chicken bet you add a little more pepper than usual because it matches very well with the other flavors of the stuffing we mix with a spatula and if you see it's very dry we could add it a little chicken cooking broth so we allow the stuffing to be amalgamated and the onion absorbs much more flavor already done we pass it to a wide and clean container and finally we add finely chopped parsley it could be coolantro but I like the perfume more and freshness that parsley brings. We mix until completely integrated and then the filling is ready, which is still very hot. So we reserve for a few minutes until it reduces temperature and just after we cover with film and move the container to the refrigerator where it will remain until the time of armed. And now we are going to prepare the dough that consists basically of four ingredients unleavened flour, salt, butter or margarine or any kind of solid fat you prefer in pieces and very cold fresh out of the fridge. Yes, I'm missing one ingredient, but it comes after I combine these first three. By hand or with processor, the goal is to get some sort of yellow flour. And at this point, we finally add the fourth ingredient. The chicken broth. That's why I inverted this broth funge as the dose of liquid from the dough replacing the water that of course you can also use instead of broth but in this particular case I want the dough to also taste like chicken finally all the empanada from the dough will be flavored making the experience is increasing we move the pieces of masita formed up to the moment to the table and we try to unite all until get a single bun of dough does not crumble only unites the moisture own of each segment and loose sand particle will allow joining but do not overwork the dough because it can develop gluten and become too elastic and so the dough is ready, we will pack it inside plastic paper and refrigerate it for an hour. After an hour the mass is much more relaxed and malleable. Then we can proceed to weigh fifty-five grams balls. It is much more practical to have already heavy balls to stretch the dough and cut circles because later a lot of time is wasted joining the leftovers of the dough to stretch again. With the already heavy balls we can start with the armed. First we have to flatten them against the table and shape them like a cylinder. And once like this we can just stretch them until we get a kind of circular figure. And right now we can place the already cold filling on the top half of the dough. Then, with a cooking skewer, we moisten the inner circumference with water so that it serves as glue. And finally, finish assembling the empanada carrying the lower half of the dough circle over the top so we completely cover the filling seal the edge pressing with fingers and finally pick up the dough from the center to the sides with both hands at the same time way we got a kind of repulgue actually that repulgue easier and used by bakeries then we could give it a better shape or some other design, the moisture of the dough allows it to stick and adhere to now well, right now we could make all empanadas and bake them Instantly as well as put them together and ready to freeze them. I'm going the second route this time. So you can see how it can be done in case you have an order or production of many empanadas. Then I put them all together, put them on waxed plates or with butter paper. And I'm going to freeze them covered in foil. This is how they preserve them until they want to bake. Me all night long. To enjoy them at breakfast. I only withdraw the amount of empanadas I will bake. In this case, you see six, but really, I'll bake them all for the presentation. And before we bake them, we varnish them, of course, with a scrambled egg. They could be varnished, including, with a mixture of egg and milk or pure yolks to intensify the later golden color. And just like that, they would be ready to go into the oven. Preheated to one hundred and seventy degrees Celsius, to cook for thirty minutes. Watching them cook inside the oven is a real pleasure, isn't it? It fascinates me and with clock came out in thirty-five minutes let them cool a little and already tibias so is how finally there are delicious and attractive Peruvian chicken empanadas and I do not know which is more delicious, if the meat or the chicken, but I am sure that You're going to love this recipe, the dough is delicious, with that firm edge, well cooked and crispy, and the juicy filling with a lot of Peruvian flavor. Now only a few drops of lemon are missing, look how they fall into the filling and into it. Mmm, too yummy. This is my version of Peruvian chicken empanada I hope you make it and enjoy it as much as I do. And if you want me to continue making more Peruvian dishes, leave me your like, your recommendation, and forget to subscribe to my channel. See you around.

142K views · 3K reactions | Muhammara tradicional ️ El muhammara es una crema o paté de pimiento rojo y nueces, que tiene su origen en Siria. Una receta ligera y sabrosa, perfecta para untar o dipear. ¡No os la perdáis!No olvides guardar el post para no perderlo y etiquetar a un amigo.INGREDIENTES: ️150g pimiento rojo asado (2 pimentos rojos crudos, aproximadamente) ️50g de nueces peladas ️30ml de aceite de oliva virgen extra ️10ml jugo de limón️1 diente de ajo sin germen ️1/4 de cucharadita de comino ️1/4 de cucharadita de pimentón picante️Sal y pimienta negra al gustoCOMO ASAR LOS PIMIENTOS:Precalentar horno a 200°C.Disponer los pimientos lavados en una bandeja de horno, salpimentar y untar con aceite de oliva.Introducir en el horno, reducir a 180°C y asar unos 45-50 minutos, dándoles de la vuelta a mitad de cocción.Retirar el tallo, las semillas, la parte blanca interior y la piel. ¡Listos para usar! . . #muhammara #cocinatiktok #recetafacilyrapida #cocinafacil #untable | Recetas de la Abuela Española

713K views · 9K reactions | We are calling it now, this Greek Salad Dip is going to a classic party dip for years to come. So imagine a greek salad, delicious. Now picture some delicious tzatziki, also delicious. Now mix those two together and serve along side some pan fried greek pitas, SUPER DELICIOUS. I am telling you folks, this Greek Salad Dip is something to get excited about. Perfect for summer back yard bbq’s or Holiday hosting, you are 100% going to want to make this one. I first saw a version of this dip online from a fun creator named Shay Spence, be sure to give them a follow! | Andy’s East Coast Kitchen | Kostas Papadopoulos · Zorba The Greek

149K views · 14K reactions | BOLITAS DE QUESO o Labneh👌 Con pocos ingredientes y quedan… 😋espectaculares para tus tostadas o ensaladas. Aguanta semanas en aceite en la nevera y puedes darle tu toque con las especias y aderezos que prefieras. 👇👇👇 •Añade sal a 1kg de queso batido o yogurt griego natural. •Cuela en un paño limpio sobre un colador el queso y deja escurrir toda la noche. •A la mañana siguiente estará más compacto. •Forma bolitas y ponlas en un recipiente con tapa. •Añade tus especias o aderezos favoritos. •Yo puse: ajo picado, romero, ojuelas de pimentón y pimienta en grano. •Para terminar, cubre con AOVE. •Reserva en la nevera durante semanas (si te dura) 😆 . . #2ingredients #cheese #Labneh #yummy #tictacyummy | Patri Tena | Tictacyummy | Isaintjames · Do Do Do