Shrimp Chowder by Litsa

Written by Litsa Bolontzakis. Posted in Recipes, Uncategorized

Shrimp Chowder

Shrimp Chowder by Litsa!

Shrimp Chowder, a soup that hits the spot on a very cold day!Recipe for two!

Easy to make and so delicious, please double the recipe if you want for more than 2 people!

 I love New England for many reasons but the lobster and the chowder are my favorite meals to have when I visit that beautiful part of the US.

I only wish the water of the Atlantic ocean was warmer so we could enjoy swimming, but no, not for me, way too cold!

Here is how I make my Shrimp Chowder and I love it!

You will need,

15 shrimp

2 large potatoes diced

1 large onion diced

1 clove garlic chopped

4 slices bacon cut in small pieces

1 tbs butter

2 tbs oil

1 can corn

2 cups chicken broth, vegetable broth or water

½ cup white wine

1 cup cream

1 cup water

1 tbs flour

Salt, pepper, dry thyme and a few red pepper flakes

Here is how to make the shrimp chowder by Litsa!

In a pan put the oil butter, bacon and cook for a few minutes

Add the onion and garlic and sauté until onion is nice and transparent

Deglaze with the wine, cook for a few minutes.

Add the potatoes, corn and chicken broth, cook for about 10 minutes until potatoes are done, over medium heat.

At this point add the shrimp and cook for about 3 minutes.

Season with salt, pepper, dry thyme and red pepper flakes.

Add the cream.

In the cup of water dilute the flour and add to the Shrimp Chowder.

Cook for a few more minutes or until the soup is nice and thick!

Try and adjust seasonings.

Your Shrimp Chowder is ready and it is delicious!

 

 

Pork loin with almonds – Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

 

Pork Loin With Almonds

I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more with one loin if you do it right.Here is my recipe for Pork loin with almonds!

I often wonder about the history of pork and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.

It’s better than what many people get to eat nowadays!

Pork loin is simple to cook because it is trim in fat and has virtually no bone but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free-range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!

The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!

Here is the recipe is broken down for easy understanding:-

  • Buy two pork loins and slice them up into two-inch pieces each. Use a butcher’s knife for easy cutting.
  • Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
  • Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
  • Prepare the breading with crushed almond and breadcrumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
  • In a bowl add two eggs and whisk them well.
  • Take the meat out of the refrigerator and dip taking turns in the eggs and breadcrumbs.
  • Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
  • Serve with garnishing or a side of rice, pasta or salad.

 

 

Brie by Litsa!

Written by Litsa Bolontzakis. Posted in Meze, Uncategorized

This is an amazing appetizer if you like Brie!

I love Brie and when I make it this way it is a hit all the time.Even if you don’t fancy this French cheese, I can assure you, you will love it!First of all, it is a conversation piece, and after the looks, the taste is fabulous.

When the cheese melts and it combines with the rest of the ingredients it’s like something wonderful happens!

The perfect bread to enjoy this delicacy is a baguette, Have it ready to Be enjoyed with the delicious soft cheese!

A very special recipe done with love will be remembered for a long time!

 

 

img_5963Brie

Brie in Phyllo

Here is what you will need,

1 Brie

2 tbsp butter and a little olive oil

2 onions sliced

1 clove garlic

½ cup walnuts

2 tbsp good balsamic vinegar

¼ cup maple syrup

2 tbsp Apricot preserves

Salt and pepper to tasteimg_5965

6 Phyllo sheets

Melted butter for the Phyllo

Here is what to do

In a heavy skillet add butter and olive oil

Sauté the onions and garlic until transparent, for a few minutes

Add the rest of the ingredients and cook a few more minutes

Remove from heat

Butter an ovenproof plate and start layering the Phyllo

Make sure you butter in between each Phyllo

Place the brie on the Phyllo and add the onion mixture on top of the cheese

Cover with the Phyllo, butter well and bake at 350 until nice and golden, about 25-30 minutes

Serve hot with baguette slices, perfection!

Brownies Litsa

Written by Litsa Bolontzakis. Posted in Deserts, Recipes, Uncategorized

Here is an easy recipe for Brownies.Why I love them because they are delicious,totally uncomplicated and you can serve them with ice cream!

Also, I love chocolate and these Brownies are chocolate,they don’t have chocolate ,they are chocolate!

Just make sure the cocoa is of a very good quality,the one for baking not the one for chocolate milk…

The American dessert that has become famous all over the world!

Here is what you will need for the very best Brownies!

1/2 cup cocoa

1/2 cup butter (room temperature)

Brownies by Litsa!

Brownies by Litsa!

1 cup sugar

1/4 cup flour

1 cup walnuts( roasted and crushed )

2 eggs

Vanilla a little chocolate liqueur and a pinch of salt

Here is how to make Brownies

With the rack in the middle position, preheat oven to 350

line an 8-inch square pan with parchment paper

Place all dry ingredients in a bowl and sift them

Beat butter and sugar for a few minutes

Add the eggs and continue a few more minutes

At this point add the dry ingredients and vanilla, liqueur and salt

Mix well

Bake for 30-35 minutes or until toothpick comes out clean

And you have perfection! Brownies made by your lovely hands!

A dessert with no chemicals and preservatives,

Something that you can serve the kids with no guilt! 

Only when we make something at home, only then we are sure of what our children are eating.

Healthy food, no additives and all kinds of preservatives that are so harmful in the long run!

Litsa! With Love!

 

 

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