Greek Chicken & Macaroni (Pastitsatha)

1 T. olive oil    

4 large chicken breasts

3 large onions    

3 chopped garlic cloves

2 lbs. tomato pieces (2 cans)    

1 cup red wine

1 T. wine vinegar    

3 whole cloves

2 bay leaves    

¼ tsp. ground cloves

Pinch cinnamon    

Pinch paprika

1 lb. elbow macaroni    

Salt & Pepper

¼ cup Parmesan cheese    

Directions:  Cut chicken into small pieces.  In a large pot, heat oil and brown 

chicken. Remove chicken and set aside.  Add chopped onions and minced garlic to 

oil in pot.  Cook until tender.  Add 1 2/3 cup water, tomatoes, wine, vinegar, cloves, 

bayleaves, paprika and cinnamon.  Bring to a boil and reduce heat.  Add chicken, 

cover and simmer about 45 minutes.

In a separate pot, boil macaroni.  Drain.  Stir macaroni into the sauce and simmer, 

uncovered, for about five minutes.  Remove bay leaves.  Serve with grated Parmesan 

cheese.

Comment:  Spices can be adjusted to taste. This dish tastes even better as a leftover.  

The flavors work through the dish after being refrigerated.  Good cold or hot.

Orzo Pilaf

3 T. butter

1 cup chopped onion

3 cloves garlic, minced

1 package orzo (16 oz) 

1 32 oz. carton chicken broth

2 fresh zucchini, chopped

2 fresh yellow squash, chopped

1 cup shredded Parmesan cheese

1 T. chopped fresh parsley

½ tsp. salt

½ tsp pepper

Directions:  In large saucepan, melt butter.  Add onion and garlic; cook, stirring 

frequently, for 2 minutes.  Add orzo; cook, stirring constantly, for 1 minute.  Stir in 

broth, zucchini and squash, and bring to a boil.  Cover, reduce heat, and simmer, 

stirring occasionally, for 10 minutes.

Uncover and cook, stirring constantly, for 2 minutes more or until most of liquid is 

absorbed.  Stir in cheese, parsley, salt and pepper.

Serve warm or at room temperature.

Comment:  Great side dish.  Can add any other vegetables you like.

Gumbo

1 cup lard      

1 T. chopped garlic

1 roasted chicken      

8 cups stock

1½ lbs. Andouille    

2 cups chopped green onions

1 cup flour      

4 cups chopped onions

2 cups chopped onions      

2 cups chopped celery

2 cups chopped green pepper

Cooked rice

Joe’s Stuff Seasoning (Creole)

File

Directions:  Season and brown chicken pieces.  Add sausage to pot and sauté with 

chicken.  Remove both from pot.  

Make a roux with equal parts of oil (prefer lard which allows roux to become dark 

brown) and four to desired color.  Stir constantly.  Add onions, celery, and green 

pepper.  Add garlic to the mixture and stir continuously.  After vegetables reach desired 

tenderness, return chicken and sausage to pot and cook with vegetables, continuing to 

stir frequently.  Gradually add in stock and bring to a boil.  Reduce heat to simmer and 

cook for an hour or more.  Season to taste with Joe’s Stuff seasoning (Creole).

Approximately 10 minutes before serving add green onions.  Serve gumbo over rice or 

without rice as a soup, accompanied by French bread.  Add File as desired.

Comment:  File is a fine green powder of young dried ground sassafras leaves, used in

gumbo for flavor and thickening.  It may be placed on the table for individuals to add to

their gumbo as desired.  ¼ to ½ tsp. per serving is recommended. 

From New Orleans Cooking School.  File is hard to find, and may be ordered online at

www.nosoc.com.

Marinated Chicken with Greens

Chicken

½ cup olive oil  

2 cloves garlic, minced

2 shallots, sliced

1 tsp. rosemary

¼ cup + 3 T. Balsamic vinegar

4 sage leaves, cut into thin strips

4 strips lemon zest, chopped

4 boneless chicken breast halves

Kosher salt and pepper to taste

¾ cup chicken stock

1 T. butter

Wilted Greens

1 pkg. mixed lettuces

1 pkg. spinach

1 T. olive oil

1 T. minced garlic

Salt and Pepper

Directions:  This is a multi-step dish.  You will

1. Marinade the chicken

2. Cook the chicken

3. Make a sauce for serving

4. Make silted greens for side dish

Make marinade.  In a container large enough to hold the chicken, stir together 2 T. 

olive oil, garlic, shallots, ¼ cup balsamic vinegar, rosemary, sage and lemon zest.  

Season the mixture generously with pepper.  Add the chicken breasts and turn them 

in the marinade, making sure they are well coated on both sides.  Cover and 

refrigerate for 6 hours or overnight, turning the chicken once or twice.

Remove the chicken.  Season with salt.  Strain the marinade, extracting as much 

liquid as possible.  Reserve the solids and liquid separately.

Heat the remaining oil in a wide, deep sauté pan set over medium heat.  Cook the 

chicken breasts until nicely brown, about 6 minutes per side.  Remove the chicken 

and cover loosely with foil to keep warm.

Time to begin the sauce and the wilted greens.

Sauce:  Add the reserved solids to the pan and cook, stirring for about 4 minutes.  

Add the marinade liquid and the remaining 3 T. of vinegar, stirring to loosen any 

food on the bottom of the pan, and cook until liquid evaporates.  Add the chicken 

stock, raise the heat and bring to a boil.  Reduce liquid until it becomes richly 

flavored and thickened to a sauce consistency, 3 to 4 minutes.  Taste and season with 

salt and pepper.  Remove from heat and swirl in 1 T. butter.  Strain the sauce through 

a strainer and discard the solids.

Wilted greens:  In a large pot, boil 1-2” water seasoned with salt and pepper.  When 

boiling, add greens, stirring constantly until wilted, about 2 minutes.  Using a slotted 

spoon, transfer greens to a wire rack, spreading the greens out in an even layer to 

cool quickly.  When cool enough to handle, gently squeeze out the excess water.  Set 

aside.

Place the olive oil and garlic in a large sauté pan over a medium heat.  Cook, stirring 

for 2 minutes.  Add the greens.  Stir and sauté for 1 minute or until heated through.  

Season with salt and pepper.

Serve chicken with greens.

Comment:  Be prepared to multi-task.

Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.