Skotidakis Jalapeno Yogurt Dip

I absolutely love this product from Skotidakis. You have not tried this savoury and spice concoction from the best Feta makers in Canada, you are missing out. Thankfully, my Mom introduced this yogurt dip to me not too long ago and I've been having for my snack ever since. Skotidakis Jalapeno Yogurt Dip is reminiscent of my Tirokafteri Dip that I've made for fondue parties. Now that I back on the Doctor Daniels diet to shed my baby weight and them some, I'm finding healthy snack options to tie me over until lunch or dinner. Just a few minutes ago, I polished off a bowl of celery and cucumber (from my Mom's garden) whilst dipping into the creamy, tangy and spicy Skotidakis Jalapeno Yogurt Dip. You will find it at Costco. Try it!

Fasolakia me Kota - Green Beans with Chicken

Fasolakia me Kota - Green Beans with Chicken

As the summer is winding down here in Toronto, I decided it was time to make a seasonal Greek dish after buying a bag of green beans over the weekend. Fasolakia me Kota is a traditional Greek dish that is made in the summer because the green beans are in season. All Greek dishes revolve around the harvest of each particular season. Unlike your grocery stores here in Canada, fresh seasonal fresh produce is hard to come by off season. Aside from being a staple in most Greek households in the summer, this dish is perfect for those who are seeking healthier dinner options. The roasted chicken is a perfect match to the stewed green beans and makes for a fantastic high protein / good carb meal.

4 chicken breasts, skinless, bone in

1 tbsp paprika

1/2 tbsp oregano

1/2 tbsp mint

salt 

pepper

olive oil

1/4 cup water

1/4 cup white wine

2 lbs green beans

1 onion, diced

1 tbsp minced garlic

3 large potatoes (optional), quartered

2 cups chicken stock

2 cups tomato pulp

1. Preheat the oven to 425F.

2. In a small mixing bowl combine the paprika, oregano, mint, salt and pepper. Pour a good amount of olive oil over the chicken and then rub the spice mix into the flesh of the chicken. Place in an oval roasting pan. Pour the 1/4 cup water  and the white wine on the bottom of the pan and roast for 30 minutes.

3. After 30 minutes, remove the chicken breasts into a bowl. In the same pan, place the green beans, onions, garlic and potatoes. Toss gently together. Add the chicken stock and tomato pulp over the vegetables. Replace the chicken breasts onto of the green beans and cover. Roast for another 45 minutes.

4. After 45 minutes, remove the chicken breasts back into the bowl. Raise heat of the oven to 450F. Return the pan uncovered into the oven for another 15 minutes so that the juices evaporate. You should have juices on the bottom of the pan but not a soupy consistency.

5. Before serving, return the chicken breasts back into the roasting pan, baste with the pan juices and cover. Let is stand for 10 to 15 minutes before serving. 

6. For a true Greek dinner accompany this dish with a slab of feta and a loaf of crusty bread.