Easy-to-make and so flavorful taste of Greece

Yasu! Opa! Don’t break the plates until you try this dish!

Greek-Style Chicken Recipe

Ingredients
3-1/2 lbs. chicken, (1 whole chicken, cut up)
2 Tbsp. Greek seasoning (Cavender’s is the most popular brand of this mixture)
1 28-oz. can chopped Italian tomatoes
1 Tbsp. butter
3/4 lb. sliced mushrooms
2 garlic cloves, minced
2 Tbsp. olive oil
1/3 cup dry vermouth
2 Tbsp. tomato paste
1 6-oz can sliced black olives

Method
Rinse chicken pieces and pat dry. Season with Greek seasonings and let sit for about 15 minutes.

Melt butter in a large skillet and saute mushrooms until their liquid is released and then evaporated. Add garlic and cook, stirring, for justa minute. Remove from the pan to a bowl and set aside.

Reduce heat to medium and add olive oil. Brown the chicken on both sides and remove from pan. Add vermouth off the heat and deglaze pan over medium high heat, scraping up brown bits from the bottom. Add tomatoes and their juice, tomato paste and cooked mushrooms and garlic. Cook until sauce begins to thicken, about 10 minutes.

Place chicken in a baking dish, scatter sliced black olives over the top and pour in sauce. Cover with foil and bake in a 350 oven for about an hour. Remove foil. If the sauce is not thick enough, bake a little longer uncovered.

Easy-to-make Mexican classic that has all the elements of the original, but takes a few shortcuts to produce a tasty result.

Chile Relleno Casserole Recipe

Ingredients
8 ounces whole green chilies (like Anaheim or Poblano)
8 ounces Monterey Jack cheese, shredded
3 large eggs, beaten
2 cups whole milk
1/2 cup flour
1/2 tsp. salt

Method
Remove seeds from the chilies and then cut into half-inch and one-inch pieces.

Spray the bottom of a glass baking dish with cooking spray. Layer chilies in bottom, then add a layer of cheese, Repeat.

Mix the eggs, milk, flour and salt until thoroughly combined. Pour over chili-cheese layers.

Bake uncovered in a preheated 350 oven for 40 minutes until puffed and golden, Cool slightly, cut into squares and serve with your favorite Mexican toppings and sides.

Boo! It’s delicious! It’s easy! And it’s a great seasonal treat made with pumpkin and spice.

Halloween Spice Cake Recipe

Easy-to-make tapas style shrimp dish with a classic Romescu sauce.

Shrimp Romescu Recipe

Ingredients
2 Tbsp. slivered almonds
1 French bread slice
1 large garlic clove
1 7-oz. jar roasted red peppers
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne
16 large shrimp, peeled and deveined

Method
Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer to food processor. Place bread in same skillet and toast on each side. Break into pieces into food processor. With the machine running, drop garlic through feed tube. Add roasted red peppers, olive oil, sherry vinegar and cayenne pepper and process until mixture is the consistency of thick mayonnaise, scraping down sides of bowl occasionally.

Arrange sauteed shrimp on plates. Spoon Romescu sauce over the shrimp and serve.

The sauce may be kept in the refrigerator, tightly covered, for up to four days.

Vickey from Ohio just chatted with us today with questions about how to make pumpkin pie using her three fresh baking pumpkins. Baking pumpkins, sometimes called sugar pumpkins, are smaller, smoother and less watery than pumpkins. Pumpkin pies made with fresh pumpkin taste, well, fresher and more interesting than those made with canned. The key to a great pie will be to use baked pumpkin that is well drained and to not overdo your pie spices. First, select some great pumpkins which will be heavy with no blemishes on the rind. Vickey’s three baking pumpkins will yield about 4 or 5 cups of baked mashed pumpkin – enough for more than two pies. Any leftover baked, drained, and mashed pumpkin can be stored in the freezer and used for more pie! soups, bread, etc.

Equipment you will need:
Baking tray
Serrated knife large
Metal Spoon
Colander
Food Processor
Pie dishes

Prepare the pumpkin:
1. Wash the pumpkin in warm water, do not use soap. Cut the pumpkin in half width-wise using the serrated knife. Scoop out the insides, seeds and stringy parts.

2. Heat oven to 400 degrees F. Place pumpkin on a baking sheet face down / pumpkin rind up. Bake pumpkin until the rind turns a nice golden brown.

3. To check to see if the pumpkin is done, the rind should slip right off the meat of the pumpkin and pumpkin meat can be easily removed with your fingers. Take all the meat and place in a colander to drain any excess liquid. For best results: line your colander with cheesecloth, thick paper towels, or even coffee filters and press down on pumpkin to squeeze out as much liquid as possible. Do ahead tip: Bake your pumpkin a day ahead of pie-making and drain in the colander (wrapper and stored in the refrigerator) overnight.

4. Once cooled and drained, blend in a food process so it becomes a nice smooth consistency.

Prepare pie dough:
Chef Adam has a great recipe and method, use this link: Simple Pie Dough. Keep cover and chilled until use.

Bake your pie:
Recipe is below. Save this to your ChefsLine Recipe Box > >

Pumpkin Pie Recipe

Ingredients
2 cups of cooked pumpkins, mashed*
1 1/2 cup evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspice
1/8 tsp. cloves
2 eggs, beaten slightly

Method
Preheat oven to 425 degrees. Line baking pan with pastry dough. In mixing bowl, mix 2 cups cooked, mashed pumpkin with remaining ingredients. Pour into pie shell. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees. Bake pie for another 45 minutes or until an inserted knife comes out clean. Allow to cool. Serve with whipped cream or by itself.