Papa’s Kitchen Pink Greek Dressing

  • Papa’s Pink Greek Salad
  • Papa’s Pink Greek Chicken
  • Papa’s Rice Pilaf
  • Papa’s Pork Chops
  • Papa’s Grecian Potatoes
  • Greek Chicken Salad Pita

Papa’s Kitchen Creamy Dill Dressing

  • Papa’s Chopped Greek Salad
  • Papa’s Cucumber Salad
  • Papa’s Crab Cakes
  • Papa’s Grilled Salmon
  • Papa’s Creamy Dill Chicken Salad
    • Papa’s Fried Zucchini

Papa’s Kitchen Fresh Herb Vinaigrette

  • Papa’s Village Salad
  • YiaYia’s Salad
  • Papa’s Pork Tenderloin
  • Papa’s Grilled Chicken
  • Papa’s Lamb Chops
  • Antipasto Pasta Salad

Papa’s Kitchen Maple Harvest Dressing

  • Papa’s Autumn Salad
  • Papa’s Fresh Peach Salad
  • Papa’s Brussel Sprout Salad
  • Papa’s Maple Bacon Scallops
  • Papa’s Shish Kabob

Papa’s Pink Greek Dressing

PAPA’S PINK GREEK SALAD

Prep time: 15 minutes
Serves 4

Ingredients:

  • Romaine lettuce (8 cups)
  • 2 tomatoes (quartered)
  • English cucumber (diced)
  • pepperoncini (optional)
  • kalamata olives (1/4 cup)
  • green pepper (1 diced)
  • ½ Small red onion (thinly sliced)
  • beets (sliced)
  • feta cheese (8-12oz)
  • Papa’s Kitchen Pink Greek Dressing

Directions:

  1. To assemble the salad, place romaine lettuce in a large bowl; top with thinly sliced red onion, diced cucumber, quartered tomatoes, olives, feta cheese and whole pepperoncini.
  2. Pour dressing on top of the salad and gently toss to combine. Serve immediately.

** Top with Papa’s Fresh Herb Grilled Chicken

 

PAPA’S PINK GREEK CHICKEN

Prep Time: 15 minutes

Serves 4

Ingredients:

  • Whole chicken (cut)
  • Papa’s Kitchen Pink Greek Dressing

Directions:

  1. Quarter whole chicken and marinate in Papa’s Pink Greek Dressing and refrigerate for 8 hours or overnight for best results.
  2. Preheat oven to 375 degrees.
  3. Arrange chicken on baking dish skin up and bake uncovered for 45 minutes or until the center reaches 160 degrees.

** Serve with Rice Pilaf topped with Papa’s Kitchen Creamy Dill Dressing or Papa’s Grecian Potatoes.

Papa’s Rice Pilaf

Prep time: 25-30 minutes
Serves 4

Ingredients:

  • Long grain rice (1 cup)
  • Fine egg noodles (1/4 cup)
  • Chicken broth (2 cups)
  • Butter (2 tbsp)
  • Salt (1 tsp)

Directions:

  1. In a medium sauce pan brown egg noodles in butter and salt (watch carefully, don’t burn).
  2. Add 1 cup of rice and 2 cups of chicken broth. Bring to boil and cover. Lower heat and simmer for 15-20 minutes until rice is thoroughly cooked.
  3. Serve with Papa’s Creamy Dill Dressing

Papa’s Pork Chop

Prep Time: 15 minutes
Serves 4

Ingredients:

  • 4 Bone-in Loin Pork Chops
  • Papa’s Kitchen Pink Greek Dressing

Directions:

  1. Marinate pork chops in Papa’s Pink Greek Dressing and refrigerate for 8 hours or overnight for best results.
  2. Grill pork chops until cooked throughout.

** Serve immediately with Papa’s Grecian Potatoes or Rice Pilaf.

 

Papa’s Grecian Potatoes

Prep time: 60 minutes
Serves 4

Ingredients:

  • 6 Idaho potatoes (skinned and quartered)
  • Olive oil (2 tbsp)
  • Lawry’s seasoned salt (1/2 tsp)
  • Pepper (1/4 tsp)
  • Garlic salt (1/2 tsp)
  • Oregano (1/2 tsp)
  • Paprika (1/2 tsp)
  • Lemon (squeezed)

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Skin and quarter potatoes into long wedges. Toss in mixing bowl with 2 tbsp olive oil, 1 whole squeezed lemon, ½ tsp of Lawry’s seasoned salt, ¼ tsp of pepper, ½ tsp garlic salt, ½ tsp oregano, ½ tsp paprika.
  3. Cut a length of parchment paper long enough to line the bottom of baking sheet and spread potatoes out. Place in pre-heated oven for 40 minutes undisturbed.
  4. Once lightly browned and cooked throughout, remove from oven.

** Serve with Papa’s Lamb Chops, Pink Greek Chicken, or our Grecian Pork Chops.

Greek Chicken Salad Pita

Ingredients:

  • 1lb boneless, skinless chicken breast
  • 1/4 cup Sliced Kalamata Olives
  • 1/4 cup diced Cucumber
  • 1/2 cup quartered Cherry Tomatoes
  • 1/4 cup rinsed and pat dry chopped Beets (optional)
  • 1/2 cup crumbled Feta Cheese
  • 4 pieces of Pita Bread
  • Papa’s Pink Greek Dressing

Directions:

  1. Marinate chicken breast in Papa’s Kitchen Pink Greek Dressing 6-8 hrs. Grill over medium heat 8 minutes per side or until center reaches 165 degrees
  2. In a large bowl mix chopped chicken, olives, cucumbers, tomatoes, beets, feta and desired amount of dressing.
  3. Toss until all ingredients are combined
  4. Spoon chicken salad onto warm pita bread and garnish with fresh lemon wedge and parsley

Papa’s Kitchen Creamy Dill Dressing

PAPA’S CHOPPED GREEK SALAD


Prep time: 15 minutes
Serves 4

Ingredients:

  • Romaine Lettuce or Iceberg (8 cups)
  • English Cucumber (diced)
  • Kalamata olives (1/2 cup)
  • Celery (1/4 cup chopped)
  • Red pepper (chopped)
  • Green onion (1 bunch sliced)
  • Feta Cheese (6-8oz crumbled)
  • Fresh Dill (1 tbsp chopped)
  • Beets (1/2 cup diced)
  • Tomato (diced)
  • Papa’s Kitchen Creamy Dill Dressing

Directions:

  1. To assemble the salad place chopped romaine lettuce or iceberg into a large mixing bowl, add diced cucumbers, tomatoes, beets, red peppers, green onion, celery, fresh dill, crumbled feta cheese, kalamata olives, and toss with Creamy Dill Dressing.
  2. Serve immediately

Papa’s Cucumber Salad

Prep time: 5 minutes
Serves 4

Ingredients:

  • 2 English Cucumbers (sliced)
  • 5 Radishes (thinly sliced)
  • ½ Small Red Onion (thinly sliced)
  • Salt (1/4 tsp)
  • Pepper (1/4 tsp.)
  • Papa’s Kitchen Creamy Dill Dressing

Directions:

  1. In a mixing bowl toss sliced cucumbers, radishes, and red onion in Papa’s Creamy Dill Dressing. Salt and pepper to taste.
  2. Arrange on a plate and serve.

Papa’s Crab Cakes

Prep time: 30 minutes
Serves 3-6

Ingredients:

  • Lump crab meat (2 6oz cans drained)
  • Lemon juice (2 tsp)
  • Eggs (2 large)
  • Italian seasoned bread crumbs (1 cup)
  • Sweet onion (1/2 cup finely chopped)
  • Minced parsley (2tbsp)
  • Minced mint (1 tbsp)
  • Salt (1/4 tsp)
  • Pepper (1/8 tsp)
  • Oregano (1/4 tsp)
  • Flour
  • Vegetable oil (for frying)

Directions:

  1. In a large mixing bowl add drained lump crab meat, lemon, eggs, Italian seasoned bread crumbs, sweet onion, parsley, mint, salt, pepper, and oregano.
  2. Using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and coat in flour.
  3. In a large nonstick frying pan, pour enough oil into a large frying pan to reach a depth 1/4 inches. Heat the oil over medium heat until thermometer registers to 350 degrees F.
  4. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
  5. Garnish with a sprig of fresh dill and lemon wedge. Serve immediately with Papa’s Creamy Dill Dressing.

Papa’s Grilled Salmon

Prep time: 25-30 minutes
Serves 4

Ingredients:

  • 2 lbs. Salmon (cut into 4 filets)
  • Salt (1/2 tsp)
  • Lemon Pepper (1 tsp.)
  • Olive oil (1 tbsp)
  • Papa’s Kitchen Creamy Dill Dressing

Directions:

  1. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean and close the lid to heat.
  2. Cut salmon into individual pieces (8oz each). Rub salmon with olive oil and season with salt and lemon pepper.
  3. Grill salmon, skin side down over direct medium heat with the lid closed for about 5-8 minutes until the fish lightens in color or becomes firmer.
  4. Turn the salmon over, close lid and cook for about 3-5 minutes. Slide the salmon skin from the fillets and serve with a sprig of dill, lemon wedges, topped with Papa’s Creamy Dill Dressing.

** Enjoy this dish with Papa’s Grecian Potatoes and Chopped Greek Salad.

Papa’s Grilled Salmon

Prep time: 25 minutes
Serves 4

Ingredients:

  • Rotisserie chicken or 1 whole boneless skinless chicken breast
  • Celery (1/2 cup chopped)
  • Sweet Onion (1/2 cup chopped)
  • Salt (1/2 tsp)
  • Pepper (1/4 tsp)
  • Papa’s Kitchen Creamy Dill Dressing

Directions:

  1. Chop or shred cooked chicken and place in a large bowl with diced celery and chopped onion.
  2. Toss in Papa’s Creamy Dill Dressing and salt and pepper to taste.
  3. Refrigerate and serve cold between a croissant or bread topped with lettuce, tomato and pickle.

Papa’s Fried Zucchini

Prep time: 30 minutes
Serves 4

Ingredients:

  • 2-3 small-medium size zucchini
  • Flour (1 cup)
  • 2 large eggs
  • Milk (1/2 cup)
  • Lawry’s garlic salt (1 tsp)
  • Lawry’s seasoned salt (1 tsp)
  • Pepper (1/4 tsp)
  • Paprika (1/4 tsp)
  • Corn starch (1 tbsp)
  • Cajun seasoning (1/4 tsp)
  • Vegetable oil (for frying)

Directions:

  1. Semi peel and wash zucchinis and pat dry. Cut zucchini into 1/4 inch thick circles and set off to side while you prepare the egg wash.
  2. Egg Wash: in a bowl lightly beat ½ cup of milk and 2 large eggs. In another bowl mix flour, garlic salt, seasoned salt, pepper, paprika, corn starch and Cajun seasoning.
  3. Pour enough oil into a large frying pan to reach a depth ½ inches. Heat the oil over medium heat until a deep-fry thermometer registers to 350 degrees F.
  4. Working in batches, dip zucchini into egg wash to coat completely then roll in flour mixture patting to adhere completely. When the oil is hot, fry the zucchini, flipping halfway through until they are golden brown on both sides.
  5. Using a slotted spoon, transfer the fried zucchini to a paper towel and drain.
  6. Arrange the fried zucchini on a platter. Serve with Papa’s Kitchen Creamy Dill Dressing.

Papa’s Kitchen Fresh Herb Vinaigrette

PAPA’S VILLAGE SALAD

Prep Time: 15 minutes
Serves 4

Ingredients:

  • Tomatoes (4)
  • English Cucumbers (halved and sliced)
  • Small red onion (1/2 finely sliced)
  • Green bell pepper (chopped)
  • Feta cheese (10-12oz)
  • Papa’s Kitchen Fresh Herb Vinaigrette

Directions:

  1. Cut tomatoes into wedges.
  2. Slice cucumbers in half lengthwise, then into chucks.
  3. Core and seed bell pepper. Cut into strips.
  4. Separate onion slices into rings.
  5. Place all prepared ingredients into bowl and top with crumbled feta cheese and Papa’s Kitchen Fresh Herb Vinaigrette.

Papa’s Yiayia’s Salad

Prep time: 15 minutes
Serves 4

Ingredients:

  • Romaine lettuce (8 cups)
  • Celery (1/4 cup)
  • English Cucumber (1/2 cup)
  • Red pepper (1/4 cup)
  • Baby Carrot (1/4 cup)
  • Red onion (1/4 cup sliced thin)
  • Basil (1 tbsp)
  • Mint (1 tbsp)
  • Papa’s Kitchen Fresh Herb Vinaigrette

Directions:

  1. To assemble the salad place all ingredients in a large bowl.
  2. Toss in Papa’s Kitchen Fresh Herb Vinaigrette and serve immediately.

Papa’s Pork Tenderloin

Prep time: 20 minutes
Serves 4

Ingredients:

  • Pork tenderloin
  • Vegetable oil
  • Papa’s Kitchen Fresh Herb Vinaigrette
  • Salt
  • Pepper

Directions:

  1. Marinate pork tenderloin in Papa’s Kitchen Fresh Herb Vinaigrette and refrigerate for 8 hours or overnight for best results.
  2. Pre-heat oven to 400 degrees F.
  3. Heat 1 tbsp vegetable oil over med-high heat in a large oven-safe pan. Once oil is hot, sear pork tenderloin browning all sides. Place in oven and bake uncovered for 13-15 minutes, flipping over halfway through. Bake until center of pork reaches 150-155 degrees.
  4. Transfer to cutting board and let meat rest 5 minutes before slicing and serving. Salt and pepper to taste.

** Serve immediately with Papa’s Grecian Potatoes or Rice Pilaf.

Papa’s Grilled Chicken

Prep time: 20 minutes
Serves 4

Ingredients:

  • 1 whole boneless, skinless chicken breast
  • Papa’s Kitchen Fresh Herb Vinaigrette

Directions:

  1. Prepare the chicken by butterflying and then cutting down the center to create two halves.
  2. Marinate all four halves in Papa’s Kitchen Fresh Herb Vinaigrette for 4-6 hours.
  3. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean and close the lid to heat.
  4. Place chicken on hot grill undisturbed until the pieces start browning and get grill marks, flip and finish cooking.
  5. Remove chicken from grill when internal temp reaches 155 degrees. Let chicken rest 5-10 minutes before slicing and serving.

** Best on one of Papa’s Kitchen salads.

PAPA’S LAMB CHOPS

Prep time: 40 minutes
Serves 4

Ingredients:

  • 8 Lamb chops (long bone or loin cut 1 inch thick)
  • Papa’s Kitchen Fresh Herb Vinaigrette
  • 1 tbsp olive oil for cooking in pan
  • Lemon wedges
  • Fresh Parsley (for garnish)

Directions:

  1. Arrange lamb chops in a large baking dish. Pour Papa’s Kitchen Fresh Herb Vinaigrette all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for 2-6 hours or for a deeper flavor, marinate overnight in the refrigerator (before cooking, let lamb chops sit at room temp 30 minutes)
  2. Heat oil in a cast iron pan over high heat until just starting to smoke. Fry lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking.
    (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)

** Papa enjoys grilling his lamb chops outside on medium heat 4 minutes each side for a perfect medium. Garnish with fresh parsley, and serve with lemon wedges.

 

Antipasto Pasta Salad

Ingredients:

  • 1lb rotini pasta, cooked, drained
  • 1 can (8 oz.) artichoke hearts, drained, quartered
  • 1 large red pepper, chopped
  • 1 can (2.25) sliced black olives
  • 1/2 cup chopped pepperoncini peppers or banana peppers
  • 8 oz sliced salami, cut into quarters
  • 8 ounces fresh mozzarella, cut into cube
  • Papa’s Kitchen Fresh Herb Vinaigrette

Directions:

  1. Cook pasta according to the package instructions, drain, and cool.
  2. Prepare all the other ingredients for pasta salad while pasta is cooking and cooling.
  3. Combine pasta, cheese, salami, olives, artichokes, peppers, and tomatoes in a large mixing bowl and mix well.
  4. Cover the bowl and refrigerate for about 2 hours.
  5. Before serving, add desired amount of Fresh Herb Vinaigrette
  6. Serve right away.

Papa’s Kitchen Maple Harvest Dressing

PAPA’S AUTUMN SALAD

Prep Time: 15 minutes
Serves 4

Ingredients:

  • Arugula or other greens (8cups)
  • Clementine (2 peeled and separated)
  • Red grapes (1 cup halved)
  • ½ Small red onion (thinly sliced)
  • Fresh mint (2 tbsp minced)
  • Chickpeas (1/2 cup)
  • Salted pistachios (1/2 cup)
  • Pomegranate seeds (1/4 cup)
  • Papa’s Kitchen Maple Harvest Dressing

Directions:

  1.  To assemble the salad, place desired greens into a bowl with minced fresh mint, oranges, grapes, red onion, chickpeas, and toss with Papa’s Kitchen Maple Harvest Dressing.
  2. Top with pomegranate seeds and pistachios and serve.

Papa’s Peach Salad

Prep time: 15 minutes Serves 4

Ingredients:

  • 2-3 Fresh ripped peaches
  • Spinach or spring mix (8 cups)
  • Blue cheese, feta cheese or goat cheese (4-6 oz)
  • ½ Small red onion (thinly sliced)
  • Candied Pecan (1/4 cup)
  • Maple Harvest Dressing

Directions:

  1. To assemble the salad place desired greens into a bowl with sliced peaches, choice of crumbled cheese, thinly sliced red onion.
  2. Top with candied pecan and Maple Harvest Dressing.

Papa’s Brussel Sprout Salad

Prep time: 20 minutes
Serves 4

Ingredients:

  • Brussels sprouts (2 lbs.)
  • Walnuts (1/4 cup)
  • Applewood Bacon (8 slices)
  • Dried cranberries (¼ cup)
  • Blue cheese (2-4oz)
  • ½ Small red onion (thinly sliced)
  • Papa’s Kitchen Maple Harvest Dressing

Directions:

  1. Shave brussels sprouts in a food processor with a slicing attachment and pulse until the brussels sprouts are thinly sliced (you can also use a knife, or mandolin).
  2. Cook bacon as instructed per package. Cool down and crumble into bacon bits.
  3. To assemble the salad add shaved brussels sprouts into a bowl with bacon, walnuts, blue cheese and gently toss in Papa’s Kitchen Maple Harvest Dressing.

PAPA’S MAPLE BACON SCALLOPS

Ingredients:

  • 1lb large sea scallops, foot removed
  • Thick cut bacon (6 slices)
  • Olive oil
  • Salt
  • Salted butter (2 tbsp)
  • Cayenne Pepper (1/8 tsp)
  • Maple syrup (1tbsp)
  • Papa’s Kitchen Maple Harvest Dressing (1tbsp)
  • Fresh thyme for garnish

Directions:

  1. In a large non-stick pan or cast iron skillet, heat olive oil over medium-high heat. Thoroughly pat scallops dry and season with salt. Sear scallops in the pan until golden brown (about 3-5 minutes). Flip scallops and cook for 1-2 more minutes. Remove to plate.
  2. Add 6 slices of bacon to the pan and cook. Allow bacon to crisp about 5minutes. Remove bacon to a plate and drain fat.
  3. Turn heat to medium-low and add the butter to the pan. Slightly brown butter, stir in maple syrup, Papa’s Kitchen Maple Harvest Dressing, cayenne, and bacon.
  4. Add scallops back to pan and spoon sauce over scallops until heated through (about 2 minutes).
  5. Serve immediately.

** Garnish with fresh thyme and serve with wild rice with dried cranberries.

Papa’s Shish Kabob

Ingredients:

  • 2 lbs of pork tenderloin (cut into 1-2 inch pieces)
  • 1 large red onion (cut into 1 inch pieces)
  • 1 red pepper (cut into 1 inch pieces)
  • 1 yellow pepper (cut into 1 inch pieces)
  • Papa’s Kitchen Maple Harvest Dressing

Directions:

  1. Marinate pork in Papa’s Kitchen Maple Harvest Dressing overnight in the refrigerator.
  2. Thread the pork, peppers, and onion onto skewers.
  3. Heat grill to medium high heat and place kabobs onto the grill for 5-8 minute per side until cooked all the way through.

** Serve immediately with one of Papa’s Harvest Salads.