Post By Tater Peelin’ Mama: The Greeks Invented the Holidays

 

In the spirit of family get togethers, we are going to channel our inner-Greek-ness. Not in the helpful ‘Delta, Delta, Delta can I help ya, help ya, help ya” way but in the “What-do-you-mean-you-don’t-eat-no-meat? It’s-okay… I-cook-lamb.” sort of way. -TPM

Ouzo Shots For Everyone!

The Greeks Invented Family Holidays

There isn’t enough time in the blogging day to discuss how to make a roast pig in the front yard like our favorite Greek family, the Portukaulis-us-es.  So the Tater is going to give you a crash course on this Greek inspired baked chicken and spinach carbonara.

Crash into this main course!

4 boneless, skinless chicken breast
3 cloves of garlic chopped fine or smashed
2 cups fresh baby spinach (coarsely chopped)
2/3 cup feta cheese crumbles
8 slices of bacon (don’t get maple!!!!!  this here yard bird ain’t fer breakfast)
salt and pepper to taste
Preheat oven to 400*
This is the hardest part, I promise.  Take a sharp, smallish (think paring knife) and GENTLY cut a slit into the thickest part of the chicken breast, being careful not to cut all the way through.  Slowly (like Mission Impossible) make small slices through the original slit until you’ve created a ‘pocket’ in the thickest part of the chicken breast.  Your pocket should be about the size of a large lemon wedge. 
 In a microwave safe bowl, mix chopped spinach and garlic.  Mix and microwave for about 30 seconds or until ever so slightly wilted.
Add feta cheese crumbles and toss the spinach/garlic/cheese mixture.
Here is where the magic happens.  Divide mixture evenly into 4 servings  and stuff each lonely birdie breast with the Greek spinach carbonara mixture.

Mission Accomplished!

Wrap the now fabulous foul in 2 slices of bacon each.  Staking with a toothpick is not necessary, just place seams of bacon facing down.

Delicious little wrapped gifts.

Salt and pepper to taste
Bake on 400 for 30 min.
Raise oven temp to 450* for another 5 min. to make sure bacon is crispy, and lovely, and drippy.  Check to make sure your chicken breast is 165* and bacon is crispy.

Pow!

I served this with a new take on Brussel sprouts.  I’ve never quite figured out what Belgium has to do with these little sprouts but since we’re inspired by Europe this week, what the heck.
 
Best Brussel Sprouts… EVAH!
1 bag frozen Brussel sprouts, let that for a few minutes and quarter them.
1 clove garlic chopped
1/2 cup melted butter
1 tbsp red pepper flakes
Place quartered Brussel sprouts on cookie sheet.
Melt butter with garlic and red pepper flakes
Drizzle butter, garlic, pepper mixture over sprouts, and toss to coat.
Salt and pepper to taste.
Roast on 425* oven for about 15-20 min. or until the edges start to crisp and turn brown.
You’ll hear words like “mmmmm” , “aaahhhh”, “divine”, etc.  And with any luck during this holiday eating season, you’ll be able to land yourself a “nice Greek boy from a nice Greek family and have lots of big, loud, Greek eaters to send to Greek school.”
And remember: apples, oranges… in the end we’re all just fruit.
-Tater Peelin’ Mama

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