MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
- Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
- Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams
MEDITERRANEAN ROASTED POTATOES AND VEGETABLES
Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.
Provided by Misti_Country_Girl
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
- Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
- Bake 10 minutes.
- Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
- Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
- Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
- Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
- Add basil ; toss again. Serve warm.
Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
MEDITERRANEAN HANGER STEAK AND POTATOES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
- Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
- Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
- Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
- Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.
ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES
Provided by Serena Palumbo
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
- In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
- Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
- Arrange the chicken on a serving platter and serve with the potatoes.
STUFFED MEDITERRANEAN BAKED POTATOES
Gluten-free and vegan Mediterranean stuffed baked sweet potatoes with hummus and roasted garbanzo beans.
Provided by PalouseBrand
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 9h50m
Yield 8
Number Of Ingredients 16
Steps:
- Soak garbanzo beans in water for 8 hours, or overnight.
- Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
- Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
- Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
- Remove from the oven. Flip sweet potatoes over so they are flesh-side up; smash down insides of sweet potatoes with a spoon and place on a serving plate.
- Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
- Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.
Nutrition Facts : Calories 198 calories, Carbohydrate 36.4 g, Fat 3.7 g, Fiber 7.4 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 138.2 mg, Sugar 6.8 g
MEDITERRANEAN MASHED POTATOES
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. -Nikki Haddad, Germantown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 6
Steps:
- Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, mince garlic; sprinkle with 1 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture and remaining salt until blended., Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.
Nutrition Facts : Calories 192 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN WITH POTATOES
Make and share this Mediterranean Chicken With Potatoes recipe from Food.com.
Provided by AZRT8871
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°.
- Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
- Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 487.4, Fat 15.2, SaturatedFat 4.8, Cholesterol 81, Sodium 787, Carbohydrate 52.1, Fiber 8.2, Sugar 6, Protein 32.4
MEDITERRANEAN MASHED POTATOES
Ready, Set, Cook! Special Edition Contest Entry. Devour a simple Mediterranean inspired mix up of the traditional mashed potato. This delectable recipe will bring the flavors of the Mediterranean straight to your taste buds. The mix of tangy sun dried tomatoes and white wine vinegar is blended with creamy mashed potatoes, goat cheese, and black beans with a punch of cumin.
Provided by gdowell27
Categories Mashed Potatoes
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel back a single corner on your Simply Potatoes and set tray into microwave for 3 minutes.
- While you wait for the potatoes to warm and soften in the microwave, grab a nonstick skillet and set on the stove top over medium heat. Rehydrate 1 cup of sun dried tomatoes in a 1/4 cup of white wine vinegar.
- While both are cooking, open and drain one can of black beans.
- Only let the sun dried tomatoes cook on the stove top for a maximum of 5 minutes.
- After the potatoes are done heating, remove them from the microwave and empty them into a larger serving bowl.
- Mix in the 1 cup of sun dried tomatoes and white wine mixture into the potatoes with 1/2 a can of black beans.
- Before serving, fold in 1 cup of goat cheese and 1 tbsp of cumin of potato mixture.
- Enjoy your Mediterranean inspired mashed potatoes!
Nutrition Facts : Calories 97.3, Fat 4.2, SaturatedFat 0.6, Sodium 285.6, Carbohydrate 13.1, Fiber 3.6, Sugar 5.1, Protein 4
MASHED POTATOES, MEDITERRANEAN STYLE
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes with water in a heavy saucepan, bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain potatoes, reserving about one-half cup of the cooking liquid.
- While the potatoes are simmering, saute the garlic in the olive oil over low heat until the garlic is tender and barely beginning to brown.
- Mash or rice the potatoes. Add enough of the cooking liquid to make them smooth and creamy-textured. Stir in the olive oil and garlic.
- Season to taste with salt and pepper and stir in the thyme.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 1 gram
BAKED STUFFED MEDITERRANEAN POTATOES
Simple stuffed potatoes. I love these served on the side but after you put all the fillings in, the whole potato was always too much for me, so I make mine if halves. I cook my potatoes in the microwave, use frozen spinach and few other ingredients and just finish in the oven to crisp up. Serve with a creamy yogurt, scallion and lemon topping and you have an amazing side dish. My favorite is to serve this with grilled lamb chops, but the possibilities are endless. I also make baked chicken thighs (bone in, skin on) marinated over night in lemon, olive oil, red pepper, garlic (lots) and oregano. It is a great easy marinade and goes perfect with these potatoes.
Provided by SarasotaCook
Categories Low Protein
Time 40m
Yield 8 Stuffed Potato Halves, 8 serving(s)
Number Of Ingredients 13
Steps:
- Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
- Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
- Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
- NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
- Stuffing the Potatoes -- Simply spoon the filling in and pile high.
- Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
- Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
- Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.
Nutrition Facts : Calories 240.2, Fat 6.7, SaturatedFat 3, Cholesterol 15.1, Sodium 259.1, Carbohydrate 39, Fiber 5.8, Sugar 5.1, Protein 8.2
MEDITERRANEAN POTATOES
Make and share this Mediterranean Potatoes recipe from Food.com.
Provided by Sueie
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until just tender.
- Heal oil in large pan, add onion and cook until soft.
- Add garlic and paprika and cook for 1 minute.
- Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
- Simmer, covered, for 5 minutes and then add the potato and toss to coat.
- Cook until potatoes are tender about 10 minutes.
- Stir occasionally to prevent burning.
- Remove pan from heat and just before serving stir through olives, capers and feta.
- Sprinkle parsley on top.
- Serve immediately.
MEDITERRANEAN TOPPED BAKED POTATOES
Who doesn't like a baked potato? They are full of nutrients and low in fat, until you load on the butter and sour cream. Think about this topping, you just might like it and be healthier for it --wink--.
Provided by Annacia
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients and mix well.
- Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
- Top each with one-fourth of yogurt mixture.
- Serve at once.
Nutrition Facts : Calories 242.9, Fat 3.3, SaturatedFat 1.6, Cholesterol 8, Sodium 313.4, Carbohydrate 46.1, Fiber 5.8, Sugar 8.7, Protein 9.2
MEDITERRANEAN SKEWERED POTATOES
One more way to spice up simple potatoes! These are great served alongside a grilled steak or lamb chops!
Provided by Lori Loucas
Categories Potatoes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat your grill, set to medium heat. In a small bowl, combine the 2 tablespoons of olive oil, garlic, salt and pepper. Cut the baby potatoes in half and place into the bowl with the oil mixture. Toss the potatoes to competely coat.
- 2. If using the rosemary branches, be sure to use the woodier ones, as you'll need them to be thick and strong enough to use as a skewer. Strip most of the leaves from the stems, leaving about an inch at the top. Use a metal skewer to poke "pilot" holes through each potato half, then carefully thread the potatoes onto the rosemary skewers. If using metal skewers, simply thread the potatoes onto the skewers. If using bamboo skewers, make sure to soak them for about 20 minutes beforehand, so they don't burn.
- 3. Grill the potato skewers unti the skins starts to get crispy and golden brown. This will take about 30 minutes, depending on the size of your potatoes. Keep an eye on them!
- 4. To serve, pour about 1/3 of a cup of good quality olive oil on a serving platter. You just want enough to make a thin layer on the plate. Season to taste with kosher salt and pepper. Then drizzle some warmed balsamic reduction over the oil. Put the potato skewers on the platter and turn them to give them a nice coating of the oil/reduction. Serve immediately.
MEDITERRANEAN SLOW-COOKER MASHED POTATOES
I love to use my slow cooker when family comes over. On Sundays when I make my special turkey meat loaf, this is a no-fuss side dish that tastes amazing! -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain and coarsely mash. Combine next 6 ingredients in a greased 5-qt. slow cooker; stir in mashed potatoes and feta until well combined. Cook, covered, on low until heated through, 2-3 hours.
Nutrition Facts : Calories 287 calories, Fat 15g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 377mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
MEDITERRANEAN MASHED POTATOES RECIPE
Provided by Tonya_Speed
Number Of Ingredients 6
Steps:
- Cover potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with cooking liquid. Add remaining ingredients; mash until smooth and fluffy.
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