Greek Blend

Our newest Herb Mix is called Greek Blend.  We were striving for something versatile that could be a dressing, marinade, dip mix or bread dip and it is good at all these things.  

Creamy Mediterranean Chicken Pasta Primavera (serves 8)

Make mealtime hassle-free by serving family favorites like chicken, mixed vegetables and pasta. This dish combines them all in an easy one-skillet dinner.

• 8 ounces linguine
• 1 package (16 ounces) frozen mixed vegetables
• 2 tablespoons flour
• 3 teaspoons Backyard Patch Greek Seasoning or Tuscan Dipping Sauce, divided
• 3 tablespoons butter
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup milk
• Salt to taste

Cook pasta as directed on package, adding vegetables during the last 3 minutes of cooking. Drain well. Meanwhile, mix flour and 2 teaspoons seasoning in shallow dish or plastic bag. Coat chicken evenly with flour mixture. Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add milk and remaining 1 teaspoon Seasoning blend and salt to taste. Bring to simmer. Stir in pasta and vegetables. Simmer until heated through. Sprinkle with additional seasoning and serve with grated Parmesan cheese, if desired.

Greek Chicken Souvlaki recipe (Skewers) with Tzatziki  Yield: 10 skewers 

For the chicken souvlaki

• 4 boneless chicken breasts (approx. 1 kg/35 ounces)
• 4 tbsps olive oil
• juice of 1 lemon
• 1 clove of garlic, minced
• 2 Tbls Backyard Patch Greek Seasoning
• salt and freshly ground pepper

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 18 oz. strained yogurt
• 1–2 Tbls of red wine vinegar
• a pinch of salt

To serve

• 8 pita breads
• olive oil
• 1–2 tsp Backyard Patch Greek Seasoning
• 1 tomato sliced
• 1 red onion sliced
• fried potatoes (optional)
• romaine lettuce (optional)
• salt and freshly ground pepper
• 8–9 wooden skewers

Directions:

To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 1 inch pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and stir, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely colored on all sides and cooked through.

While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 450F. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes. (Alternatively you can use a griddle pan or a grill.)

To serve the chicken skewers, slice 2 red onions and place on a platter; top with the chicken skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce. You can also serve the chicken skewers wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken from the skewers, sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

Greek Salad (Traditional Horiatiki Recipe) Serves 6

This simple Greek salad recipe, or Horiatiki, keeps things traditional. No need to fuss with a dressing, just toss ripe tomatoes, cucumber, green bell pepper, onion, olives with good olive oil and red wine vinegar, top with tangy feta cheese and herbs, and you’re all set! Serve as a quick and easy first course or side salad.

• 1 medium red onion, thinly sliced into half moons
• 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
• 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
• 1 green bell pepper, cored and sliced into rings
• 1 handful pitted Kalamata olives
• 1 ½ teaspoons Backyard Patch Greek Seasoning
• Kosher salt
• ¼ cup extra virgin olive oil
• 1-2 tablespoons red wine vinegar
• 1 (7 ounce) block Greek feta cheese in brine, torn into slabs

Directions:

Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.

Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.