Authentic Greek Dinner

Fresh Tzatziki

INGREDIENTS
1 large cucumber, peeled
2-3 cup full fat plain yogurt
2 large garlic cloves, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1/2 tsp salt
1 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon

INSTRUCTIONS
Peel and grate the cucumber, salt it and put it in a bowl, covered in the fridge.

Combine the yogurt, garlic, oil, vinegar, and lemon in a large bowl. Cover and refrigerate.

Transfer the grated cucumber and fresh dill to the yogurt mixture right before you eat it and stir to combine. Salt to taste.


Pork Chops

Marinade
INGREDIENTS
1 tsp garlic salt
1 tsp oregano
1 tsp onion powder or dehydrated onion flakes
1/2 tsp salt
1 tsp ground fresh pepper
1/4 c lemon juice
1/4 canola oil or vegetable oil
4 pork chops

Marinate four hours.

INSTRUCTIONS
Season all sides of the pork chops with a generous amount of kosher salt and freshly ground pepper.

Preheat large pan for 3 to 5 minutes med-high. When hot, add 5 tablespoons of vegetable of oil to pan. Sear each side of pork chops for 1-2 minutes.

Transfer pork chops to baking dish with the potatoes.

Cover the dish with tin foil and bake for 15-20 minutes or until 70C.


Lemon Roasted Potatoes

INGREDIENTS
3 pounds potatoes, peeled and cut into thick wedges
1/3 cup vegetable oil
2 lemons, juiced
2 tsp salt
1 tsp oregano
1/2 tsp ground black pepper
3 cup chicken broth

INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).

Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

Roast potatoes in preheated oven until tender and golden brown, about 1 hour. 1 hour 45 minutes for soft and melty.


Greek Rice Pilaf

INGREDIENTS
1 1/2 Tbsp extra virgin oil (or butter)
2 garlic cloves, minced
1 tsp onion powder
1 1/2 cup long grain white rice , uncooked (Note 1)
1 1/4 cup chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 Tbsp finely chopped fresh dill
Salt and pepper

INSTRUCTIONS
Heat oil over medium heat in large saucepan or small pot.

Add garlic. Cook for 1 minute..

Add rice and stir until rice turns mostly translucent.

Add broth, onion powder and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. Stir through lemon zest, lemon juice, herbs and salt and pepper to taste.