Greek-Style Lamb and Rice

We are currently learning about ancient Greece in school, so I decided to make a Greek meal for dinner. I searched the internet and found scores of yummy sounding recipes, but I wanted something that wouldn't be too time consuming (of course I was searching on Friday afternoon, just a couple hours before dinner time!). I found this recipe at kitchendaily.com and thought it would work perfectly. It was DELICIOUS!!!!


The original recipe was for "Greek-Style Chicken and Rice", but I substituted lamb for the chicken to make it more authentic, and because we have chicken all the time but rarely have lamb. I bought lamb shoulder chops. They were significantly cheaper than regular lamb chops, and had more meat on them. The above plate was for my husband, and he got a whole shoulder chop to himself. For the children I cut up 4 shoulder chops and split them between the 5 kids.

Tomato/Feta Garnish

(this was EXCELLENT and I am excitedly planning what other recipes I can add this garnish to!)

In small bowl combine:

1/2 cup chopped plum or cherry tomatoes
1/3 cup chopped seedless cucumber (I didn't have so left this out)
2 T thinly sliced green onion (scallions)
2-3 T crumbled feta cheese
1/2 tsp oregano

Mix well and refrigerate while you cook the lamb and rice.


Lamb and Rice

The recipe was submitted to the kitchendaily website by Rice-a-Roni, so of course one of their products was included in the ingredients! It called for this specific type, Whole Grain Blends ~ Chicken and Herb Classico, and I bought 3 boxes to feed our family of 7. This amount turned out to be just perfect. Now that I've made it once, I will probably substitute with white or brown rice and spices at home, to save money next time.


I used one whole spice package from one of the Rice-a-Roni boxes and sprinkled it over the lamb. Set aside.


In large skillet, combine the other two spice packets, rice, water and oil (as directed on back of box). Bring to a boil and let boil for about 5 minutes. Then add the lamb, cover, and reduce heat to medium. Let simmer for about 30 minutes until lamb is cooked and most of the liquid is absorbed by the rice.


According to the recipe, at this point you're done. I actually scooped out all the rice and kept it warm on the back of the stove while I fried the lamb chops for a few minutes on each side. When I make this again, I will do this step first, before beginning to cook the rice. I still want to cook the lamb and rice together, because the lamb taste seeped into the rice while cooking and gave it a scrumptious flavor! But I like the seared taste of meat better than strictly boiled.

Arrange rice on a plate, place lamb on rice, and spoon some of the tomato/feta garnish on top. Ta-da!


Serve with hummus and greek flat bread and enjoy!!


Verdict: Everyone loved this and begged me to make it again!

Meals in 30 Minutes - Italian Chicken on Noodles

I'm starting a new category of food posts: meals that you can have on the table in 30 minutes or less. And the first post in this category is a recipe I made up! How does that old saying go..."necessity is the mother of invention"? In my case, desperation was the inspiration behind this super easy chicken recipe!


Pour about 2 T olive oil in a skillet and add chicken breasts. As they are browning, sprinkle some Italian seasoning on each piece. Add 2 or 3 cloves of fresh garlic to the pan. After 8-10 minutes, turn over and lightly sprinkle Italian seasoning on the other side of each piece. When breasts are browned on both sides, cover pan and simmer on low until cooked through. Meanwhile, cook noodles of your choice (I used spaghetti). Serve chicken on noodles and enjoy!

Verdict: I have cooked chicken breasts so many times, I really thought this wouldn't be much different. But the blend of Italian seasoning and garlic made it really tasty and the whole family commented on it favorably! Will definitely whip it up again!