For dinner last night, we had a bit of a Greek theme and it was delicious. Everyone agreed and I think there was only one bite of potatoes left. I just have to share the recipes to try out for yourselves. They are very simple and nutritious. My son on the Gluten free diet could even eat all of it , just be careful to get a gluten free soy sauce if you need to.
Greek Lemon Potatoes
4 russet potatoes, cut into 1/4 inch rounds with peel on
1/4 C. lemon juice, fresh squeezed
1 T. olive oil
1 1/2 tsp dried oregano
2 tsp lemon zest
3 minced garlic cloves
2 tsp salt
feta cheese (optional)
Pre heat oven to 450. In a large bowl mix all ingredients except for potatoes and cheese. Toss in potatoes and turn until all covered in marinade. Spray baking spray in 9 X 13 pan and layer potatoes. Cover with 1 cup boiling water. Bake uncovered until almost all liquid has evaporated and potatoes are tender , about 40 min. Sprinkle with Feta and return to oven until cheese is lightly golden.
Marinade for Shishkabobs
2/3 cup Soy sauce
2 Tbl oil
2 tsp garlic powder
1/2 cup water
1/4 cup brown sugar
Mix up all ingredients and pour over beef or chicken shishkabobs.Zuchinni, mushrooms,onions and peppers are all great. Let marinade for about an hour or so. Save some marinade to baste during grilling. Grill evenly on all sides until done.
**I only had enough Soy sauce to make half the recipe and did not baste during grilling and these had lots of flavor!
Thanks for the recipe Kristie Bringhurst!
I also grilled some pineapple which was like a dessert. I sliced the pineapple in 1/2 inch slices. I grilled a side until golden and then flipped them over. I then sprinkle them with a little brown sugar and cooked another minute until warm and slightly grilled on both sides. Delicious!