There are a lot of traditions around Greek Easter from red-dyed Easter eggs to the mildly sweet traditional Greek bread called Tsoureki, that would actually have … Continue reading Greek Easter

We love all kinds of chicken preparations and this one makes for a great casual brunch when you have a crowd over. This is a variation of our main marinade that we have used for years, but this has more of a kick to it, replacing the traditional ingredient of ketchup with Sriracha. Ingredients 4 large chicken breasts, pounded 1/2 in thin, cut into pieces the size of your buns 1 cup of soy sauce 1 cup of vegetable oil 1 cup of Sriracha 1/2 cup each of dried oregano, dried chopped onion bits, dried chopped garlic bits 1 cup … Continue reading Marinated Chicken Sandwich

Easter Sunday is not only a religious holiday but a time to gather with friends and family after church and enjoy the real start of Spring. We often kick our brunch off with a wine tasting. It a great way to start a party and get ready for a meal. Since we are never able to gather up houseterns to help out on Easter, so we like to make an extra easy menu but at the same time, delicious. We also make sure that our Five Sense rule is set into motion so the party has a fun vibe. As … Continue reading The Easter Brunch

I love to make Pastitsio, the Greek lasagna, but often find that lamb is not a hit with about 1/3 of the guests as some do not eat meat or some like our friend Helene Cooper recoil at that fact of any sort of lamb product on her plate. So we have made this mideastern styled meat dish but switch out the beef with the lamb. SAUCE 1/4 cup extra virgin olive oil 3 cups yellow onions, 1 cup minced, 2 cups rough chopped 1 teaspoon red pepper flakes 2 celery stocks, minced 2 carrots, peeled and minced 3 garlic … Continue reading Shrimp Lasagna

This recipe as a little bit of Sullivan’s Island and an old Italian recipe that stems from a small Umbrian Village. The Italian version calls for a lot more cream than we use and on Sullivan’s Island they use lamb and a mint-pistachio sauce. So somewhere in-between, we have create a hearty pasty that has fresh flavors and can make a great lunch. You just need to make a pesto with a touch of cream, cook down the sausage then finish off with pasta. Ingredients 1 medium yellow onion, peeled and rough chopped 1 teaspoon of rosemary, finely chopped 1 … Continue reading Orecchiette with Sausage and Pistachio-Mint Pesto