Looking for something EASY, TASTY and YUMMY for summer? This is it! I woke up this morning thinking that I needed to break out that new Paderno slicer I bought on Amazon last week! What to do, what to do?
I have a family of 5 so I made a LOT of this, you can always reduce the amount to fit your family. We intentionally wanted leftovers so the quantity listed below may seem quite large.
To give you an idea of cost…
I used about 17.00 worth of chicken thighs (3 packages, 6 thighs each), 3 lemons (75 cents), 2 cans of organic black olives – pitted (4.00), 4 Tbs of capers (I buy a huge bottle of capers because I use them often, so lets say a small jar costs 3.00), fresh parsley (1.00), 5 zucchini (3.00) plus sea salt & olive oil which I always have on hand. So, roughly 29.00 for 9 servings, breaks down to 3.22 per person.
Ok, so why waste time, let’s get to it:
Crockpot Greek Chicken:
18 boneless, skinless thighs (feel free to use bone-in or deboned, whatever you prefer and can find)
2 lemons, sliced
2 cans of pitted black olives (I used organic olives with sea salt)
1 handful of fresh parsley, coarsely chopped
4 TBS of capers
in an empty, cleaned crockpot layer 8 thighs on the bottom. Top with 1 sliced lemon. Pour over top of the thighs one entire can of black olives, with the brine/juices and 2 heaping tablespoons of capers, drained but not rinsed.
Next, create a second layer on top – chicken, lemons, capers and this time, drain the olives before adding (No more liquid is necessary).
Top both layers with your fresh parsley. Put your lid on and cook on low for 6-8 hours depending on your crock pot.
Zucchini “Noodle” Simple Salad
1 large lemon
fresh garlic (1 – 2 cloves) or garlic powder
If you follow my blog or Facebook page, you know that I like few ingredients and simple meals – this is no different. There isn’t much to this dish and it was refreshing and crisp and just purely good the way nature serves it up!
I have heard so many bloggers talk about this Paderno Spiralizer and I have been watching it on Amazon, it’s price fluctuates from $20-$30 and it’s suggested retail is about 50.00. Months ago, I put it in my Amazon cart and watched it. A few weeks ago it’s price finally dropped to $22.00 and I managed to get free shipping from Amazon so I bought it! It arrived last week and I’ve been meaning to use it, but we’ve been on the run with gymnastics, basketball, the end of the school year – you know, LIFE.
When I started making the greek chicken, I knew that a fresh lemon-y salad was the perfect accompaniment and then I saw that spiralizer staring at me on top of my fridge. Eureka!
So here’s how:
I chose to clean and remove the skin from my zucchini. You simply cut off the ends and stick it on the spiralizer. This is a great utensil for me, especially for those of you who remember my pinky’s run in with the mandoline in April! The spiralizer has a crank and a handle so you are nowhere near the blades! I used the smallest blade option to make thin “noodles”.
Once all my zucchini’s were sliced, I threw them in a clean bowl with sea salt and drizzled EVOO over top. Add garlic to your tastes, I happen to like garlic a lot 🙂 Last, I sliced a very juicy lemon in half and juiced it over my noodle bowl. I threw that in the fridge to chill for an hour or two before dinner!
When I served it I put the cold noodle salad on the bottom, topped it with the chicken, olives and capers – it was DELISH!
Have fun with it… go impress someone, but don’t tell them how easy it was!