Hello readers of Supper for One,
My name is Sandra and I am food blogger at Sandra’s Easy Cooking, blog for simple and affordable meal ideas. I started my blog 3 years ago and fell in love with whole concept of blogging, sharing and making my voice on the web just a little louder. Blogging became part of my family and they are supportive and understanding, which gives me that much more motivation to continue this blogging journey. Besides being a full time food blogger, I am a mommy of three busy kids, a wife, and everything that falls in between.
I would like to take this time and say: “thank you so much Kathleen for having me over”.
I am happy to be here today and share my delicious Greek Chicken Stromboli.
This recipe is kind of mix of Greek and Italian, and it’s absolutely perfect for school or work lunches since it’s very convenient and great for dinner for one or more people.
It’s also simple, even though it looks like a long and hard to do recipe, but trust me it’s not that hard at all. I hope you try to make it!
Greek Chicken Stromboli
2 cups all purpose flour
1/2 tsp. Salt
1 tsp. Sugar
1 tsp. dry yeast
8 oz Luke warm water
1/2 tsp. Oil
1/2 Chicken Breast, large (defrosted if frozen)
3 Tbs. Olive Oil
1 tsp. dry Mint
1 tsp. dry Oregano
Lemon juice-from 1/2 of the lemon
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
2 garlic cloves, minced
Cooked marinated Chicken
1/4 onion, minced
3 mushrooms, sliced and cooked
1 Tbs. Olive oil
2 Garlic, minced
1/2 stalk Rosemary
1. In a large bowl put everything together for the pizza dough, mix and pour the water slowly while mixing it with wooden spoon(or similar).
2. Knead it with your hands for minutes until you form a ball. Add oil and spread it all over the dough.
3. Cover and let it rise in a room temperature for 30-45 minutes.
1. In a large Ziploc bag or a bowl put all the ingredients for the chicken. Add chicken in the marinade and let the chicken marinade for 20 minutes.
2. Take it out of the bag or bowl and cook/ fry on just a bit of oil until done.
3. You might want to add onions and mushrooms with the chicken once its almost done cooking.
4. Let the chicken and mushrooms rest for the next 10 minutes on the plate while you prepare the dough.
5. Once the chicken is rested slice in long stripes.
1. Preheat the oven on 375 Fahrenheit(190 C)
2. Dust work surface with bit of flour and place the dough on.
3. Roll into large, thin dough sheet-just like you would pizza dough, but thinner (dough will rise while baking)
4. Put Provolone cheese slices, chicken, mushrooms and onions and roll.
5. Once its rolled, saute olive oil, garlic and rosemary for few second just to release the aroma and oil get flavored.
6. Brush the roll with the oil and drop evenly rosemary and garlic on top.
7. Sprinkle with grounded Parmigiana cheese.
8. Line the baking pan with parchment paper and bake for 35-40 minutes or until golden brown.
9. Once it’s done let the Stromboli rest for 10 minutes before slicing it. Serve it with steamed asparagus and Greek Salad (tomatoes, olives, arugula and dressing is same as marinade)
10. You can put it the the fridge for up to 3 days-reheat before eating.
You can use pre-made pizza dough and save yourself a time.
You can fill the Stromboli with any filling that you desire, even nutella.
You do not have to make one big stromboli, you make made few smaller ones especially if you have more people. This amount of dough can make up to 3 smaller stromboli.
Life has been busy and I haven’t been spending as much time as I want in the kitchen. Last night’s foodie adventure helped motivate me to get back into the kitchen on my day off. I grabbed my inspiration for lunch from Giada’s latest cookbook, “Weeknights with Giada“.
The thing that most surprised me about this recipe was that she used corn flakes cereal as one of the ingredients. The corn flakes did help keep the meatballs light and added a little more texture. Giada used these meatballs to make mini sandwiches in her cookbook. This recipe makes 12 mini meatball sandwiches. If you are cooking just for one, I would just plan to make pasta the next day and use the leftover meatballs. Hope you enjoy the recipe and happy cooking!
1/4 cup finely crushed corn flakes
1 tablespoon chopped fresh flat-leaf parsley leaves
1 large egg, lightly beaten
1/2 tablespoon olive oil
2 tablespoons ketchup
2 tablespoons grated pecorino romano cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces ground beef (96% lean)
12 Sweet dinner rolls (like King’s Hawaiian) – Remember you can always use the meatballs in other recipes if you are just cooking for yourself.
Place your over rack in the center of your oven and preheat to 375 degrees.
In a medium bowl, stir together the corn flakes, parsley, egg, oil, 2 tablespoons ketchup, the cheese, salt and pepper. Add in the ground beef and combine. With damp hands, roll the mixture into 12 mini meatballs. Line a baking sheet with parchment paper and place the meatballs on it, spacing it evenly.
Bake for 20 minutes until cooked and let them cool for 10 minutes. Serve them with pasta or you can make mini sandwiches by using King’s Hawaiian bread. Cut the meatballs in half and place in a halved pie of bread. I ended up adding a little more salt and pepper at the end for a little more flavor. It’s up to your personal preference. Add a little more ketchup on top and then add the top half of your roll on top. Enjoy!
I was craving pasta, but I didn’t want to make a huge pot of spaghetti since it was only me eating it (and I will eat a whole pot of spaghetti if it’s in front of me). This is a quick and easy way to have pasta (Serves 1) in less than 20 minutes.
1 tablespoon of butter cut into pieces
1 garlic clove chopped finely
2 ounces of linguine
Red pepper flakes
Coarse salt and ground pepper
1/3 cup of dry white wine
1/4 pound of large shrimp (Peeled & Deveined)
1/2 teaspoon fresh lemon juice
2 cups of spinach
In a large saucepan, cook pasta in boiling water until al dente. In a nonstick skillet, melt half the butter over medium heat. Add a pinch of the red pepper flakes and the garlic. Cook until fragrant. This usually takes about a minute. Raise heat and add wine. Cook until reduced by 1/3 which also takes about 1 minute. Add shrimp and season with salt & pepper. Add in spinach. Remove skillet form heat and swirl in the lemon juice and the remaining butter. Toss in the pasta and combine.
Enjoy! P.S. If you really want a kick, add a little more red pepper flakes into the mix at the end!
A friend offered to make lunch one afternoon and I thought it was worthy of a post here on Supper For One. It’s an easy meal to make and it tastes delicious. Pair it with a small side salad like Kale, potato salad and your favorite summer ale to complete the meal! Enjoy.
(Serving Size: 2)
4 slices of Jewish Rye Bread
1 Pepper (We halved two different colored peppers for more color)
4 Polish Dogs
1. On your grill, we used the Griddler from Cuisinart, add a little olive oil and your onions.
2. Add Peppers and brush on a little more olive oil on your peppers. Keep on grill until you see the nice, little grill marks on your peppers and onions. Transfer it to a plate and set aside.
3. Cut your Polish Dogs in half longways and place them flat on the grill. If you have a Griddler, you can close the top lid so it can cook it on both sides. If not, you can always just turn your polish dog over to cook thoroughly. Cook until you see those nice grill marks.
4. Add a dash of Horseradish (a lot goes a long way) on one side of your bread and spread and add mustard on the other side of your bread and spread. Add peppers and onions and top with your sliced polish dogs.
5. You can eat it as is or put it back on your Griddler (which is also a panini press) and press your sandwiches for another minute.
6. Add pickles in your sandwich at the end or just eat them on the side to give your meal a nice crunch.