Pork loin by Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

Pork loin recipe for 4 people!

Pork loin, a fabulous piece of meat that is so delicious and easy to work with!

There are many ways to cook Pork loin, and it always comes out delicious.

The controversy about eating Pork goes back to the beginning of time when Pigs were scavengers, eating whatever was in front of them, therefore a forbidden meat!

Things have changed and Pigs are kept in an environment that is good and supervised, also they are fed a mix of grains such as barley, wheat, corn, canola meal, as well as legumes like peas, soybeans or lentils.

No more scavenger hunts!

Cooking it, has to be precise because it has no fat and no bone, therefore it requires attention, overcook it and it becomes hard.

I love to marinate it, and then BBQ for a few minutes on each side. I don’t like my Pork to be bloody I like it medium well, Pork has to be cooked well!

BBQ the whole thing and cut it after, this way it remains nice and juicy.

But today this is a different recipe,  one of my favorites, a crowd pleaser, and the kids love it this way!

It has a little more work but the end result is phenomenal!

 

Here is what you will need!

2 Pork loins, cut in about 2” pieces, remove the silver lining with a sharp knife.

Place meat in a bowl and season meat well with, salt, pepper, garlic salt. Paprika, oregano a touch of sugar, a little olive oil, one onion sliced and a little balsamic vinegar.

Mix well and refrigerate for a few hours.

For the breading, you will need,

2 cups plain bread crumbs and you will use all the dry seasonings you used for the meat + 1 cup chopped almonds. Be generous with your seasonings!

2 eggs lightly beaten

You will dip the meat in the egg mixture and then in the breadcrumb mixture, and fry in vegetable oil until nice and golden turning only once!

This is an amazing recipe, and I hope you like it, for sure a keeper!

You can serve a nice salad and some pasta or rice with it and you have a complete meal!

A meal to please the gods!

 

Clams by Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes

Clams and all kinds of seafood, Or according to the French the Fruit of the sea “fruit de Mer”I love!

If you have the pleasure of living close to the sea you know what I’m talking about!

Fresh seafood with a little Ouzo or a nice glass of white wine and it’s perfection!

I can enjoy the moment by myself, this way I can take it all in and sometimes this is all you need! Very therapeutic indeed!

Other times a good friend will enhance the moment no dought!

Here is my recipe for a delightful dish of seafood!

You will need! 

3 dozen small hard-shelled clams-scrubbed well, this recipe is for 2

¼ cup olive oil

Clams by Litsa!

Clams by Litsa!

1 onion sliced

2 cloves garlic

½ cup chopped parsley

½ cup red wine

½ cup prepared tomato sauce

¼ cup water

Salt, pepper and a touch of sugar

½ cup feta crumbs

Here is what to do

In a heavy pan with cover, add the oil and sauté onion and garlic until transparent.

Deglaze with the wine, add the rest of the ingredients and simmer for 3-4 minutes.

At this point add the clams and cover.

Heat has to be moderately high, cook for 7 minutes or until clams are open.

They will open with the steam

Discard any that did not open after 7 minutes, they are not eatable and will never open!

Place them on a platter, and keep them warm. Make sure the sauce is nice and thick if not, cook a few more minutes and pour over clams!

Serve with nice bread, because the sauce is delicious…

The fish that we have with this recipe is a slice of white fish with the skin, and we make sure that our fish is patted dry, seasoned with salt and pepper and fried in olive oil until skin is nice and crisp.

You can use, bass, grouper, snapper to name a few, and these are great for frying and searing.

 

 

Youvetsi with chicken and Orzo-Litsa

Written by Litsa Bolontzakis. Posted in Main Dishes

Youvetsi with Chicken

Youvetsi

 

 Youvetsi with chicken and Orzo by Litsa!

The Greek love affair with the famous Orzo! We love orzo and we use it in so many recipes, like the famous Youvetsi!

A Greek casserole!

So very comforting for every greek person on the planet! 

A Sunday meal, usually done with Veal or Lamb!

Chicken is a nice variation and it’s faster, especially if you follow my recipe, done in 30 minutes!

We also love Orzo in Soups and salads!

I think it is the preferred pasta of the Greek people!

We just need an excuse to use Orzo, how about that!

Do you have 30 minutes?

Let’s do it!

                                                                                                                        

Here is what you will need                                                                                                                          

6 chicken thighs (all visible fat removed)

1 onion diced

1 clove garlic smashed

¼ cup olive oil

½ cup red wine

1 cup prepared tomato sauce

1 cinnamon stick

½ tsp sugar

Salt and pepper to taste

2 cups chicken stock

2 cups Orzo, make sure the Orzo is 100% semolina for best results

3 cups hot water + if necessary

Here is how to make  Youvetsi with Orzo

In a heavy pan add oil and onion and sauté for a few minutes.

Add chicken and garlic and sauté for a few more minutes, turning chicken over.

Deglaze with the wine.

Add tomato sauce, chicken stock, cinnamon stick, salt pepper and sugar. Cover and cook for 15 minutes.

At this point add the Orzo, and 3 cups hot water, stir to distribute Orzo evenly!

Adjust heat to medium and cook your Youvetsi another 10 minutes, uncovered and with your undivided attention, stirring and adding hot water if it becomes necessary.

When done, remove from the heat and let the Youvetsi rest for a few minutes before serving.

Your Youvetsi with Orzo ie ready!

Serve with a good quality grated cheese! Great comfort food and so easy!

Litsa!

 

 

 

 

Pork tenderloin stuffed with herbs, spices and chocolate!Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Recipes, Uncategorized

IMG_4615

Pork tenderloin stuffed with herbs, spices, and chocolate, you have to try!

What is there to say about Pork tenderloin, a cut of meat so tender and so easy to cook!

I like to use Pork tenderloin because it has no fat, no bone and yet it’s so tender, just keep in mind to not overcook, it will dry out and it will be hard.

My favorite way is to marinate the Pork tenderloin for a few hours and BRBQ, a few minutes each side and it is done. Never slice the Pork tenderloin and BBQ, it will dry out and lose all the taste.

This is another way to cook this very tender cut of meat.

This recipe is so good, it might look hard, but it’s not, have a look!

It’s a nice change from the ordinary. You can stuff the loin and have it ready in the refrigerator; it takes only minutes to cook.

 

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