Greek Snacks’ Post

Indulge in a flavorful and balanced Italian Sausage and Zucchini Skillet Meal that's perfect for lunch or dinner. This low-carb recipe is packed with wholesome ingredients like fresh basil leaves, turkey Italian sausage, and Parmesan cheese, all cooked to perfection in a delicious blend of herbs and seasonings. Give your taste buds a treat with this easy-to-make dish that's sure to become a favorite in your meal rotation.  ITALIAN SAUSAGE AND ZUCCHINI SKILLET MEAL (6 servings) 3 tbsp olive oil 1 medium red onion 2 tbsp garlic  19 1/2 oz turkey italian sausage 2 medium zucchini 2 medium yellow summer squash 1/8 tsp sea salt 1/8 tsp ground black pepper 1 cup chicken stock 1 cup fresh basil leaves 1/4 cup parmesan cheese 1 tsp italian seasoning    Directions: ➡️ Cut stem and blossom ends off squash, cut lengthwise into quarters, and then slice into pieces about 1/2 inch thick. ➡️ Chop onion, chop up one cup fresh chopped basil, and grate Parmesan Cheese (if not already grated).  ➡️ Heat olive oil, add chopped onion and cook over medium-high heat for about 2 minutes. ➡️ Add minced garlic and Italian seasoning and cook for another minute. ➡️ Then squeeze the sausage out of the casing, and cook until it's well browned, breaking apart with a spatula as it cooks. Move cooked sausage to a bowl. ➡️ Add the rest of the olive oil and heat the oil, the add diced zucchini and yellow squash pieces. ➡️ Cook over medium heat, turning every few minutes, until the yellow squash and zucchini is starting to lightly brown. ➡️ Season squash with salt to taste and some fresh-ground black pepper. ➡️ Add the cooked sausage back into the skillet with the browned zucchini and add the chicken stock. ➡️ Turn heat to low and cook about 5-7 minutes more, or until the stock is mostly evaporated and the squash is as tender-crisp as you prefer. ➡️ Add the chopped fresh basil and gently stir to combine. Sprinkle with the Parmesan cheese and serve! Get personalized recipe recommendations, workout plans, and daily accountability when you train with me: https://lnkd.in/e7fFU-pK #trainwithkickoff #personaltrainer #getfit #fitness #fitnessmotivation #fitnessjourney #workout #sweat #athomeworkout #goals #cardio #gainmuscle #fit #fitnesstips #feelgoodflow #health #gains #motivation #weightloss #loseweight #gainmuscle #liftweights

Souvlaki Style Chicken Fingers: A Flavorful Twist Souvlaki style chicken fingers combine the beloved crunch of chicken tenders with the rich, aromatic flavors of #GreekCuisine. This dish is perfect for both adults and kids, making it a versatile option for family dinners, parties, or casual gatherings. Souvlaki is a popular Greek dish consisting of skewered and grilled meat, often marinated with a blend of herbs and spices. Ingredients For the Chicken Fingers: - 1 pound boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 cup all-purpose flour - 2 eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) For the Tzatziki Sauce (optional): - 1 cup Greek yogurt - 1 medium cucumber, grated and drained - 1-2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - 2 tablespoons fresh dill, chopped - Salt and pepper to taste Health Benefits Chicken is a great source of lean protein, essential for muscle development and overall health. When paired with fresh herbs and spices, this dish is not only tasty but also nutritious. Preparation Step 1: Marinate the Chicken 1. Cut the Chicken 2. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. 3. Add the chicken strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (up to overnight for more flavor). Step 2: Bread the Chicken 1. Set up three bowls—one with flour, one with beaten eggs, and one with breadcrumbs. 2. Remove the marinated chicken from the fridge. Dip each strip into flour, then into the beaten eggs, and finally coat with breadcrumbs. Step 3: Cook the Chicken Fingers by Frying. Step 4: Prepare the Tzatziki (Optional) Step 5: Serve Souvlaki style chicken fingers are a delicious and fun twist on a classic dish. With their crispy exterior and flavorful marinade, they make for a perfect snack or meal option that everyone will love. Pair them with tzatziki for a refreshing dip, and enjoy a taste of #Greece right at home. #GreekSnacks #Souvlaki #Linkedin #Nutrition #Health

𝐑𝐞𝐜𝐢𝐩𝐞: 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐨𝐮𝐩 𝐖𝐢𝐭𝐡 𝐇𝐨𝐦𝐢𝐧𝐲, 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬, 𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐚𝐧𝐝 𝐇𝐞𝐫𝐛𝐬🌿 Elevate your meal with a new 30-minute chicken soup recipe, brightened up for Spring. 🍄 Wild mushrooms, snappy asparagus and lush crème fraîche give simple chicken soup a springtime makeover. 🥣 Ingredients 2 quarts chicken stock 1½-2 pounds chicken thighs (bone-in and skin-on) 2½ tablespoons unsalted butter 1 stalk green garlic or 1 large clove garlic, thinly sliced 1 small shallot, thinly sliced 1 cup cooked hominy, drained 1 pound asparagus, trimmed and sliced into 1-inch pieces 1 cup morel or maitake mushrooms, torn into bite-size pieces Kosher salt and freshly ground black pepper 4 sprigs tarragon, leaves picked and roughly chopped ¼ cup basil leaves, roughly chopped ¾ cup roughly torn baby spinach, pea shoots or a mix 1½ teaspoons olive oil ¼ cup crème fraîche ♨️ Directions Set a medium pot over medium-high heat. Add stock and thighs and bring to a simmer. Cook until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate, lower heat and keep stock at a gentle simmer. Add butter to a large pot over medium-low heat. Once melted, add garlic and shallot and cook until soft but not colored, about 5 minutes. Add simmering stock and increase heat to medium-high. Bring to a boil, then reduce heat to a gentle simmer. Add hominy. Simmer until it absorbs the stock’s flavor, about 3 minutes, then add the asparagus and mushrooms. Continue simmering until asparagus is al dente, 3-4 minutes more. Meanwhile, discard skin from chicken thighs and pick meat off bones, tearing into large bite-size pieces. Discard bones and add chicken to pot. Simmer until flavors meld, 2-3 minutes. Season with salt. Place herbs and greens in a medium bowl. Toss with olive oil and a pinch salt. Ladle hot soup into bowls. Top each with a dollop of crème fraîche and a pile of dressed herbs and greens. Season with salt and pepper and serve immediately. 🪇 Enjoy! —𝐴𝑑𝑎𝑝𝑡𝑒𝑑 𝑓𝑟𝑜𝑚 𝐾𝑎𝑡𝑦 𝑀𝑖𝑙𝑙𝑎𝑟𝑑

𝐑𝐞𝐜𝐢𝐩𝐞: 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐨𝐮𝐩 𝐖𝐢𝐭𝐡 𝐇𝐨𝐦𝐢𝐧𝐲, 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬, 𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐚𝐧𝐝 𝐇𝐞𝐫𝐛𝐬🌿 Elevate your meal with a new 30-minute chicken soup recipe, brightened up for Spring. 🍄 Wild mushrooms, snappy asparagus and lush crème fraîche give simple chicken soup a springtime makeover. 🥣 Ingredients 2 quarts chicken stock 1½-2 pounds chicken thighs (bone-in and skin-on) 2½ tablespoons unsalted butter 1 stalk green garlic or 1 large clove garlic, thinly sliced 1 small shallot, thinly sliced 1 cup cooked hominy, drained 1 pound asparagus, trimmed and sliced into 1-inch pieces 1 cup morel or maitake mushrooms, torn into bite-size pieces Kosher salt and freshly ground black pepper 4 sprigs tarragon, leaves picked and roughly chopped ¼ cup basil leaves, roughly chopped ¾ cup roughly torn baby spinach, pea shoots or a mix 1½ teaspoons olive oil ¼ cup crème fraîche ♨️ Directions Set a medium pot over medium-high heat. Add stock and thighs and bring to a simmer. Cook until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate, lower heat and keep stock at a gentle simmer. Add butter to a large pot over medium-low heat. Once melted, add garlic and shallot and cook until soft but not colored, about 5 minutes. Add simmering stock and increase heat to medium-high. Bring to a boil, then reduce heat to a gentle simmer. Add hominy. Simmer until it absorbs the stock’s flavor, about 3 minutes, then add the asparagus and mushrooms. Continue simmering until asparagus is al dente, 3-4 minutes more. Meanwhile, discard skin from chicken thighs and pick meat off bones, tearing into large bite-size pieces. Discard bones and add chicken to pot. Simmer until flavors meld, 2-3 minutes. Season with salt. Place herbs and greens in a medium bowl. Toss with olive oil and a pinch salt. Ladle hot soup into bowls. Top each with a dollop of crème fraîche and a pile of dressed herbs and greens. Season with salt and pepper and serve immediately. 🪇 Enjoy! —𝐴𝑑𝑎𝑝𝑡𝑒𝑑 𝑓𝑟𝑜𝑚 𝐾𝑎𝑡𝑦 𝑀𝑖𝑙𝑙𝑎𝑟𝑑

This recipe is easier than it looks. Most of the ingredients are the seasonings. If you don't like the flavor of ready-made curry powder, you can mix your own. SHARE with your friends #pamperedchefsaradesmond GLAZED MOROCCAN LAMB CHOPS INGREDIENTS 2 teaspoons curry powder 1/2 teaspoon chili powder 1/2 teaspoon Korintje Cinnamon 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 2 tablespoons honey 4 bone-in lamb loin chops, cut 1-1 1/2 inches thick (3 1/2-4 ounces each) 2 teaspoons olive oil Hot couscous, fresh mint, toasted slivered almonds and halved red grapes (optional) DIRECTIONS Combine curry powder, chili powder, cinnamon, cayenne pepper and salt in (1-cup) Prep Bowl. Combine 1 1/2 teaspoons of the seasoning mixture and honey in another Prep Bowl; mix well and set aside. Trim excess fat from lamb chops. Rub dry seasoning mixture on all surfaces of each chop. Cover; refrigerate 30 minutes. Preheat oven to 350°F. Heat oil in (8-in.) Sauté Pan over medium-high heat 1-3 minutes or until shimmering. Add chops; sear 2 minutes. Turn chops over with Chef's Tongs and place pan in oven. Roast 5-7 minutes or until internal temperature reads 155°F. Remove from oven; place chops on Cutting Board. Loosely tent with aluminum foil 5 minutes (temperature will continue to rise) or until internal temperature reads 160°F for medium doneness. Place chops on serving plates. Drizzle with honey mixture. Serve with hot couscous, if desired. Garnish with fresh mint, toasted slivered almonds and grapes, if desired. Yield: 2 servings Nutrients per serving: Calories 270, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 70 mg, Carbohydrate 20 g, Protein 23 g, Sodium 370 mg, Fiber 1 g U.S. Diabetic exchanges per serving: 1 starch, 2 1/2 medium-fat meat (1 carb) Cook's Tips: When purchasing lamb loin chops, look for chops with a good amount of meat on both sides of the center “T” bone. Smaller chops will be more tender with a milder lamb flavor. The stronger flavor is found in the fat, so make sure to trim excess fat before cooking. This dry rub is also delicious on chicken or pork. Apply the dry rub at least 30 minutes before cooking to allow flavors to penetrate meat. https://lnkd.in/guEhhymi

🍲 Warm Up with Two Delicious Soups this Season! 🍲 Looking for the perfect cozy meals to beat the winter chill? Try these easy and flavorful soup recipes made with HKC Magic Masala and HKC Fusion Spice Blend. 🍅 Tomato Soup/Shorba Recipe Ingredients: 500 gms tomatoes 1 medium-sized onion, diced Fistful of fresh coriander (with stems) HKC Magic Masala & Salt Instructions: 1️⃣ Sauté Onions: Heat 2 tsp oil, add onions, and sauté until translucent. 2️⃣ Add Tomatoes & Coriander: Toss in chopped tomatoes and coriander stems, mix, and cook with a lid for 6 minutes. 3️⃣ Spice It Up: Add 1 tsp HKC Magic Masala & salt to taste. 4️⃣ Finish Cooking: Add fresh coriander leaves, cook for 5 minutes, and turn off the heat. 5️⃣ Blend: Once cooled, blend with water to get the desired soup consistency. 6️⃣ Serve Hot: Enjoy your warm and comforting tomato soup! 🎃 Fusion Pumpkin Soup Recipe Ingredients: 2 tbsp olive oil or butter 1 medium onion, chopped 2 garlic cloves, minced 500g pumpkin, cubed 1 medium carrot, chopped 3 cups vegetable or chicken stock 1 cup coconut milk or cream 1 tsp HKC Fusion Spice Blend Salt & pepper to taste Optional: Toasted pumpkin seeds, fresh herbs, or coconut milk for garnish Instructions: 1️⃣ Sauté Aromatics: Heat oil/butter, sauté onion and garlic for 3–4 minutes. 2️⃣ Cook Vegetables: Add pumpkin and carrot, cook for 5 minutes. 3️⃣ Add Stock: Pour in stock, simmer for 15–20 minutes until veggies are tender. 4️⃣ Blend: Blend the soup until smooth. 5️⃣ Finish: Stir in coconut milk, HKC Fusion Spice Blend, salt, and pepper. Simmer for 3–5 minutes. 6️⃣ Serve: Garnish with pumpkin seeds, herbs, or coconut milk for extra flavor! ✨ Bonus Tip: Use HKC’s signature spice blends to elevate your soups with bold, wholesome flavors. Which one are you trying first? Let us know in the comments! For more details contact WhatsApp 📱: +971 58 204 8312 Visit our website 🌐:www.hkcspiceblends.shop #SoupSeason #TomatoShorba #FusionPumpkinSoup #HealthyKitchenCo #HKCSpices #ComfortFood #HomemadeRecipes #WinterWarmers

"Creamy Keto Chicken Alfredo: A Low-Carb Comfort Dish" Indulge in the rich, creamy goodness of Keto Chicken Alfredo, a perfect low-carb comfort dish that’s both satisfying and easy to make. This recipe is designed with beginners in mind, featuring tender chicken breasts smothered in a luxurious Alfredo sauce made with heavy cream, Parmesan, and a hint of garlic. Serve it over zucchini noodles or low-carb pasta for a guilt-free, keto-friendly meal that’s ready in just 30 minutes. Whether you’re new to the keto diet or just looking for a quick and delicious dinner option, this Keto Chicken Alfredo is sure to become a favorite in your kitchen. Keto Chicken Alfredo Recipe Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes Ingredients: 2 large chicken breasts (boneless, skinless) 2 tablespoons olive oil or butter Salt and pepper to taste 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup mozzarella cheese (optional) 2 cloves garlic (minced) 1 tablespoon fresh parsley (chopped, for garnish) Zucchini noodles or low-carb pasta (optional, for serving) Instructions: Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, and Italian seasoning. Cook the Chicken: Heat olive oil or butter in a large skillet over medium heat. Add the chicken cutlets and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring occasionally. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. If you like a thicker sauce, add the mozzarella cheese at this stage and stir until melted. Combine and Serve: Return the cooked chicken to the skillet, spooning the sauce over the chicken to coat it. Simmer for another 2-3 minutes to heat the chicken through and meld the flavors. If you’re using zucchini noodles or low-carb pasta, serve the chicken Alfredo over them. Garnish with fresh parsley and enjoy your meal! Tips for Beginners: Zucchini Noodles: You can buy pre-spiralized zucchini noodles at most grocery stores, or make them yourself using a spiralizer. Heavy Cream: Make sure to use heavy cream (not half-and-half or milk) to keep the sauce rich and keto-friendly. Seasoning: Don’t be afraid to adjust the seasoning to your taste—add more garlic or Italian seasoning if you like stronger flavors. This Keto Chicken Alfredo is creamy, satisfying, and perfect for those new to cooking or following a ketogenic diet. Enjoy! If you want more recipes like this, check my e-book that I've created for you: https://lnkd.in/dJYyN3hg

Healthy Recipe, Spanakopita Dip Triangles of the traditional savory Greek pie known as spanakopita are familiar at fancy cocktail parties. Skip the buttery phyllo pastry and you’ve got the basis for an easy, crowd-pleasing dip that’s actually good for you. For this recipe, adapted from one in “Big Dip Energy,” blend the spinach and feta filling with Greek yogurt and herbs, and serve it hot or cold, with baked pita or bagel chips, raw veggies, or both. Leftovers could be smeared on a bagel, tucked in pita with sliced tomatoes for a sandwich, or even stirred into pasta for a fast, protein-rich meal. Serves 8-10. – Susan Puckett Ingredients • 4 tablespoons olive oil (plus more, to taste) • 1 large onion, chopped • 5 garlic cloves, chopped • 1 package (10 ounces) frozen chopped spinach, thawed and wrung out in a tea towel • Kosher salt • 1 cup plain whole-milk Greek yogurt • 1 tablespoon freshly squeezed lemon juice • 6 ounces feta in brine, crumbled, plus 2 tablespoons of the reserved brine • Pinch of crushed red pepper • 1 small bunch scallions, trimmed and thinly sliced (white and green parts) • 2 to 3 tablespoons chopped fresh dill • 2 to 3 tablespoons chopped fresh parsley • Pita chips, bagel chips, and/or raw vegetables for dipping Instructions 1. In a large saucepan or high-sided skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and sauté, stirring occasionally, until just starting to turn brown, 5 to 7 minutes. 2. Add the garlic and cook a minute or so longer, until fragrant. Add 1 more tablespoon of the oil and the spinach and cook another 3 to 5 minutes, stirring occasionally, until warmed through. Season with ½ teaspoon of salt. 3. In a medium bowl, combine the yogurt, lemon juice, feta, crushed red pepper, most of the scallions and herbs (reserve some for garnish), feta brine, and 1 to 2 tablespoons more of the oil, depending on how rich you want it. Stir well. 4. To serve hot, add the creamy mixture to the spinach mixture in the pan and heat on medium-low until warmed through, about 5 minutes. To serve cold, add the spinach mixture to the creamy mixture in the bowl, mix well, and refrigerate until ready to serve. (It’s also good at room temperature!) 5. Garnish with reserved scallions and herbs and serve with dippers of your choice.

A Guide to Popular Varieties for the F&B Industry These ancient grains are not only delicious but also packed with nutrients, making them a win-win for health-conscious consumers. But with so many varieties, navigating the world of millets can be a challenge. Let's explore some of the most popular types: Sorghum (Jowar): A major player, sorghum boasts a bold, slightly sweet flavor and a chewy texture. Imagine using sorghum flour for gluten-free tortillas or popping sorghum kernels for a unique and healthy snack alternative! Pearl Millet (Bajra): A staple in many regions, pearl millet offers a mild, nutty taste and a firm bite. Think pearl millet flatbreads bursting with flavor or incorporating them into breakfast cereals for a satisfying crunch! Finger Millet (Ragi): This slender grain is a nutritional powerhouse with a slightly sticky texture when cooked. It excels in savory dishes like porridges or stews, but its binding properties also make it ideal for innovative snack bars. Little Millet (Kutki): The smallest of the commonly used millets, little millet has a delicate, slightly peppery flavor. It cooks very quickly, making it perfect for quick breakfasts like millet porridge or even millet-based energy balls! Foxtail Millet (Kangni): Known for its fluffy texture and slightly sweet flavor, foxtail millet is a versatile option. It shines in both sweet and savory applications. Think fluffy foxtail millet pancakes for a protein-rich breakfast or use it for creamy millet puddings! Proso Millet (Cheena): Even smaller than little millet, proso boasts a slightly sweet flavor and cooks similarly to couscous. This makes it a perfect candidate for light and fluffy salads or even millet-based tabbouleh variations! Kodo Millet (Varai): This tiny millet has a mild, earthy flavor and cooks very quickly. It's traditionally used in South Indian dishes, but its quick-cooking nature makes it ideal for convenient, on-the-go breakfast options like millet porridge cups. Barnyard Millet (Sanwa): This unique millet has a slightly grassy flavor and a firm texture. It's often used in khichdi (an Indian lentil and rice dish) but could also be explored in grain bowls or healthy salad bases. Browntop Millet (Korale): The least common of the bunch, browntop millet has a nutty flavor and a slightly chewy texture. Limited commercially, it's primarily used in India for flatbreads and porridges. Suite42 can help you unlock their potential by: Sourcing the right millet variety to match your specific product needs. Developing innovative recipes that showcase the unique characteristics of each millet. Scaling up production to meet your F&B brand's demands. Connect now: https://lnkd.in/dss8g6ZT Millets are more than just a trend; they're a future-oriented approach to food. #millets #superfoods #innovation #suite42 #contractmanufacturing #foodcontractmanufacturing #privatelabelling #bulksupply #foodindustry

Healthy Recipe, Spanakopita Dip Triangles of the traditional savory Greek pie known as spanakopita arefamiliar at fancy cocktail parties. Skip the buttery phyllo pastry and you’ve got the basis for an easy, crowd-pleasing dip that’s actually good for you. For this recipe, adapted from one in “Big Dip Energy,” blend the spinach and feta filling with Greek yogurt and herbs, and serve it hot or cold, with baked pita or bagel chips, raw veggies, or both. Leftovers could be smeared on a bagel, tucked in pita with sliced tomatoes for a sandwich, or even stirred into pasta for a fast, protein-rich meal. Serves 8-10. – Susan Puckett Ingredients • 4 tablespoons olive oil (plus more, to taste) • 1 large onion, chopped • 5 garlic cloves, chopped • 1 package (10 ounces) frozen chopped spinach, thawed and wrung out in a tea towel • Kosher salt • 1 cup plain whole-milk Greek yogurt • 1 tablespoon freshly squeezed lemon juice • 6 ounces feta in brine, crumbled, plus 2 tablespoons of the reserved brine • Pinch of crushed red pepper • 1 small bunch scallions, trimmed and thinly sliced (white and green parts) • 2 to 3 tablespoons chopped fresh dill • 2 to 3 tablespoons chopped fresh parsley • Pita chips, bagel chips, and/or raw vegetables for dipping Instructions 1. In a large saucepan or high-sided skillet, heat 2 tablespoons of the oil over medium heat.Add the onion and sauté, stirring occasionally, until just starting to turn brown, 5 to 7 minutes. 2. Add the garlic and cook a minute or so longer, until fragrant. Add 1 more tablespoon of the oil and the spinach and cook another 3 to 5 minutes, stirring occasionally, until warmed through. Season with ½ teaspoon of salt. 3. In a medium bowl, combine the yogurt, lemon juice, feta, crushed red pepper, most of the scallions and herbs (reserve some for garnish), feta brine, and 1 to 2 tablespoons more of the oil, depending on how rich you want it. Stir well. 4. To serve hot, add the creamy mixture to the spinach mixture in the pan and heat on medium-low until warmed through, about 5 minutes. To serve cold, add the spinach mixture to the creamy mixture in the bowl, mix well, and refrigerate until ready to serve. (It’s also good a