Merry Christmas! Thank you from Greek Chic Cuisine!

As we take time to celebrate with our family and enjoy Christmas with food, drink and lots of love. We all of traditions and food that make us think of Christmas. For us, it's the desserts and here is one of my favorites. Kourambiethes or butter cookies topped with powdered sugar.

I want to thank all of you for supporting Greek Chic Cuisine. It truly has been an amazing year and look forward to showing you more new things in January 2011!

Greek Chic It: Cut Kourambiethes cookie dough into hearts or stars with a cookie

cutter instead of balls for holidays or special occasions.

Kourambiethes

This is the ultimate cookie that melts in your mouth. It’s an easy-to-make, buttery

cookie beautifully decorated with powdered sugar and is great for special occasions.

Yield: 50–60

Ingredients

1 pound unsalted butter, softened

½ cup powdered sugar

2 egg yokes

1 teaspoon baking powder

1 ounce whiskey

2 teaspoons almond extract

4 cups of flour (may not need all)

6 cups of powder sugar, sifted

60 baking cups

Method

1. In a mixer, cream butter and sugar until light and fluffy Add egg yolks, almond

extract, and whiskey to the butter mixture.

2. Mix flour and baking powder, then add flour little-by-little to make souft dough

- a little greasier than dry consistency. It feels like play dough. Form a small,

smooth ball and lightly pinch with three fingers on top. Place on a cookie sheet.

Optional: shape dough into crescents or S-shaped cookies.

3. Bake in a preheated oven at 350° F for 20 to 25 minutes or until light brown in

color. Let cool.

4. Line table with wax paper and lightly sift powdered sugar over it. Place cookies on

top of the powdered sugar. Continue to sift powdered sugar over cookies until

they are completely covered with a mountain of sugar. Place in baking cups.

Cooking Video- Baklava Filo Brie

Video Baklava Filo Brie for the holidays -My cooking video @http://www.youtube.com/watch?v=5_p5btrxQyo&feature=share

Cooking Video- Baklava Filo Brie

Video Baklava Filo Brie for the holidays -My cooking video @http://www.youtube.com/watch?v=5_p5btrxQyo&feature=share

Greek Chic's official brand of Kalamata Olive Oil Giveaway Basket

Greek Chic has teamed up Martinis Brand Kalamata Olive Oil company to offer you a "Greek Cooking Kit" to win. When cooking, Greek Chic uses the highest quality of olive oil found in the Martinis Brand products. The Olive Oil comes from the region of Messinia.

The village of Koroni in Messinia Region is where Stephanie Patsalis' Yiayia(Grandmother) was raised and know for some of the best olive oil estates in the world.

Enter to win $100.00 Gift Basket of Olive Oil, Balsamic Vinegar, Greek and Black Kalamata Olives and of course a Greek Chic Cookbook.

Simply email your all time favorite Greek food, when you think of Greek cuisine to info@greekchiccuisine.com. Winner will be selected December 25th.

*no purchase necessary

Get your holiday baking on -recipe in Boston's Hellenic Voice

Check out Boston's "The Hellenic Voice" featured recipe and article. Get your holiday baking on!

Filo can be fun!

Filo can be fun, the ladies of St. Vincent de Paul's circle group found out as we did a Filo 101 demonstation. Thank you ladies for a wonderful night. Each one of you had great questions and interest in Greek cooking.

The group's general thought was filo is difficult to work with when cooking. Most had purchased filo before, but didn't know what to do with it. The rule is always, if you make a mistake, butter over it. So, last night we made Tiropitas, Easy Baklava Triangles (pictured and recipe below), along with Baklava Baked Brie. A few tried their hand and got dirty rolling Tiropitas, but benefited from eating their work.

With the holidays around the corner, try making these Easy Baklava Triangles. Less work than making a whole pan of baklava and you will love these bite sized baklava treats!

Easy Baklava Triangles

This simple version allows you to get the look and feel of baklava the easy way. You can

impress your guests using only a few ingredients.

Baklava Ingredients

1 stick unsalted butter, melted

1 pound filo, thawed

2 pounds walnuts, chopped

2 tablespoons cinnamon

½ cup sugar

1 teaspoon cloves, ground

¼ cup whiskey

50 whole cloves

50 baking cups

Syrup Ingredients

3 cups water

3 cups sugar

1 strip lemon zest

1 strip orange zest

1 pint of honey

½ fresh lemon, juiced and strained

1 cinnamon stick

Method

1. Mix walnuts, cinnamon, sugar, cloves, and whiskey. Set aside.

2. Keeping filo in a roll, cut into three equal parts. Unroll the first portion and cover

the remainder with a cloth to prevent dryness.

3. Place two sheets of filo on the work surface. Butter one at a time, placing one on

top of the other.

4. Take one teaspoon of walnut mixture and place it in the bottom right hand corner

of the filo sheets.

5. Starting from the corner with the walnut filling, fold the dough in triangles using a

flag-folding technique. Keep the filo sheets tight while folding. You do not need to

go corner to corner. Lightly brush the top edge with butter to seal it.

6. Place each completed triangle on cookie sheet. Place a clove in the center of

triangle. Continue folding the rest.

7. Bake at 360° F for 25 to 30 minutes or until golden brown. Serve hot or room

temperature.

8. To make the syrup: boil water, sugar, lemon juice, cinnamon stick, orange and

lemon zest for 20 minutes. Add one pint of honey, and then boil another 20

minutes, constantly scraping the foam off the top. Reduce heat and remove zest

and cinnamon stick. Pour warm (not hot) syrup over cooled baklava.

9. Let cool and place each piece in a decorative baking cup.

Feta Lowest Cheese in Fat

Mediterranean Diet Tip by Greek Chic

Did you know that feta is one of the lowest in fat cheeses, high in calcium and vitamin B12? It is also one of the world's oldest, Homer wrote about it in his epic the "Odyssey".

For feta cheese recipes go to www.greekchiccuisine.com.

This book is available on iPhone, iPad, or iPod touch with iBooks.

Greek Chic Cuisinehttp://itunes.apple.com/us/book/greek-chic-cuisine/id395334216?mt=11
by Stephanie PatsalisView More by this Author
This book is available on iPhone, iPad, or iPod touch with iBooks.
Description
Greek Chic Cuisine has elements of the traditional and the contemporary rooted in authentic flavor of the Mediterranean. The Mediterranean diet is known as the healthiest in the world. Greek food uses the freshest ingredients making it healthy not heavy, highlighting the best of Greek cuisine and culture. Although there is a creative element to some recipes, each dish is rooted in authentic flavor. These authentic flavors of Greece include dishes like Spanakopita and Souvlakia,or contemporary dishes like Baklava Pancakes, Kalamata Bruschetta, Gyro Lettuce Wraps, and Ouzo Chocolate Cupcakes.

$15.99
Available on iPhone, iPad or iPod touch.
Category: Cookbooks, Food & Wine
Published:Sep 28, 2010
Publisher: Lulu.com
Seller: Lulu Enterprises, Inc.
Print Length: 0 Pages
Language: English
Customer RatingsWe have not received enough ratings to display an average for this book.

Happy Halloween from Greek Chic- Candy Corn Pudding

Celebrating Halloween with food!
In our house, we get into the spirit of Halloween not by carving pumpkins or scary decorations, but by creative cooking. I love looking through recipes to see what festive halloween recipes I can make for my family.

We are celebrating all weekend with creative dishes. On the menu this weekend, Filo Witches' Purses, Mummy Stromboli, Toxic Tomatoes, and for dessert Candy Corn Pudding.

Happy Halloween from Greek Chic -Here you will find the recipe and our picture for Candy Corn Pudding. An elegant fun dessert to serve and easy to make the night before. Greek Chic it and sprinkle finely chopped walnuts on top instead of candy corn.





Candy Corn Pudding

Ingredients

1box butterscotch instant pudding
1 box banana cream instant pudding
4 cups milk
20 drops red food color
45 drops yellow food color
1 cup whipping cream
14 pieces candy corn

Method

1. Make butterscotch pudding as directed on box, using 2 cups of milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cram pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.

2. To assemble, place about 1/4 cup banana cram pudding in bottom of each of 6 (8-oz) martini glasses or clear plastic cups. Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn or Greek Chic way of finealy chopped walnuts.

Lemons -Mediterranean Diet Tip

Mediterranean Diet Tip - Lemons are a huge part of Greek cuisine adding so much flavor to steak, chicken, soups, sauces and even dessert, but they have a huge impact on our health.
Check out http://www.greekchiccuisine.com/ for recipes with lemons.

http://health.learninginfo.org/health-benefits-lemons.htm

Health Benefits of Lemons
health.learninginfo.org
Information on the health benefits of lemons.

Chicago's Greek Chic Article

Chicago's Greek Star newspaper does an article on Greek Chic! For all you foodies this is a fun article on food blogs.

http://www.greekchiccuisine.com/OtherImages/GreekStarSeptember2-2010_blogs.pdf

Fall recipe! Walnut Spice Cake -

Walnut Spice Cake - Karithopita

Karithopita or Walnut Spice cake is great dessert comfort food as the weather gets a bit cooler. All the ingredients and complex flavors of more difficult to make Greek desserts, this light walnut cake baked with hints of cinnamon spice flavors is quick and easy to make. Great any time of the day, this simple cake is sure to please your family. A warm piece of Karithopita is a wonderful addition to a scoop of vanilla ice cream.

Walnut Spice Cake - Karithopita

Serves: 24

Ingredients

1 ½ cups sugar
1 cup vegetable oil
3 eggs
1 tablespoon whiskey
2 cups flour
3 teaspoons baking powder
½ teaspoon baking soda
1 cup milk
1 teaspoon cinnamon
½ teaspoon ground cloves
1 ½ cups walnuts, finely chopped
24 baking cups

Syrup Topping Ingredients

½ cup honey
½ cup water
1 cup walnuts, finely chopped

Method

1. In an electric mixer, cream sugar and eggs one at a time until light and fluffy.
Slowly add oil, milk, and whiskey.
2. In a separate bowl, mix dry ingredients: flour, baking powder, baking soda,
cinnamon, cloves and walnuts. Mix well. Fold into creamed mixture until blended
well.
3. Pour into a greased oven dish, 13 x 9 x 2 inches. Bake in an oven at 350° F for 20 to
25 minutes or until cooked when tested.
4. In a saucepan over medium heat, boil honey and water. Then pour warm syrup
over cooled cake. Use enough syrup to saturate the cake. There may be some
remaining syrup.
5. When cake is cold, cut into diamond shapes and sprinkle with finely chopped
walnuts. Place each decorated cake into a baking cup and place on serving tray.

Greek Chic It: Serve with whipped cream in the center and cinnamon as a garnish. For Christmas, use red and green candied cherries on top.

Recipe courtesy of Greek Chic Cuisine Cookbook by Stephanie M. Patsalis. http://www.greekchiccuisine.com/ Now available at iBookstore.

Shrimp Santorini

This recipe was inspired by the famous island of Santorini, where one can eat the fruit
of the sea daily. Light island cooking is fresh and has so much natural flavor.

Enjoy this family style for dinner this week.

Shrimp Santorini

Serves: 4
Ingredients
¼ cup Greek extra virgin olive oil
5 green onions, chopped
¼ cup dry white wine
1 garlic clove, minced
1 ½ pounds large shrimp, shelled and deveined
5 Roma tomatoes, chopped
1 ½ tablespoons tomato paste
4 ounces Feta cheese, cubed
1 tablespoons dried dill
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
1 cup orzo pasta, cooked
2 tablespoons dill, finely chopped

Method
1. Clean shrimp by shelling and deveining. Leaving the tail intact is optional. Rinse,
drain, and dry with paper towels. Set aside.
2. In a frying pan, gently sauté onions and garlic in oil until transparent. Then add
tomato paste, tomatoes, wine, dill, sugar, salt, and freshly ground black pepper.
Cover and simmer for 25 to 30 minutes until thick.
3. Boil orzo until al dente. Drain and rinse cooked orzo.
4. Place orzo in a baking dish with sauce and shrimp on top. Add cubed Feta cheese
and dust top with dill.
5. Bake at 360° F for 20 to 25 minutes until shrimp is fully cooked. Serve warm with
sliced bread.

Labor Day Brunch Ideas with Baklava Pancakes!

Have fun with your family this Labor Day by cooking brunch the easy gourmet way.

Baklava pancakes have so much flavor that your family will love them.

Cinnamon and chopped walnuts add crunch and texture to your everyday breakfast pancakes. You won’t want to sleep in once you try these! "Greek Chic" them by drizzling pancakes with chocolate for the kids. A healthy alternative is to use honey in place of syrup. With the honey over the pancakes, you will think you are eating baklava.

Baklava Pancakes

Serves: 4

Ingredients

Your favorite plain pancake mix
1 cup walnuts, finely chopped
1 tablespoon cinnamon
¼ teaspoon ground cloves
1 tablespoon sugar

Method

1. In a bowl, mix your favorite pancake mix according to the directions. Set aside.
2. In a separate bowl, make walnut mixture by adding walnuts, cinnamon, cloves,
and sugar. Reserve ¼ cup of the mixture.
3. Fold the walnut mixture into the pancake batter and mix well.
4. Spray skillet with nonstick spray and heat it to medium high.
5. Place batter in a circle and cook until slightly golden brown. Flip and serve with
syrup.

Greek Chic It: Sprinkle each pancake with the extra walnut mixture and drizzle with
honey instead of syrup.

Frozen Greek Yogurt~ at home or on the run!

Frozen Greek Yogurt~ at home or on the run!

Greek yogurt can only get better as a frozen ice cream treat. Greek yogurt is non-fat and loaded with probiotics and located in every grocery store. My favorite brand is FAGE Greek yogurt. Try this new frozen treat at home with the recipe below or on the run at my new favorite place in NYC ~Joyride.

Frozen Greek yogurt is now being served at Joyride, a mobile truck run by three Ivy-educated friends. At Joyride, Greek frozen yogurt is made with a blend of organic traditional and all natural Greek yogurt. When ordering, refer to your yogurt as "fro yo". Try “buzzed” — "fro yo" infused with caffeine along with creative toppings. Can't make it to New York, try this recipe below and enjoy!

Strawberry Greek Yogurt Pops

Makes 8-10

Ingredients
1 cup strawberries, sliced
2 tablespoons sugar
1/2 a lemon or lime, juice
1 small tub FAGE Greek yogurt,
3 tablespoons honey
Your favorite Popsicle molds

Method

1. Place your berries, sugar and juice in a bowl and mix well. Place in the refrigerator for at least two hours.

2. Remove berries from the refrigerator and place berries and honey mixture in a blender or food processor. Mix well. Add Greek yogurt in blender and give it another quick mix.

3. Spoon mixture into ice cream molds. Freeze for a minimum of 4-5 or overnight.

4. Once set and frozen, remove frozen yogurt pops by running the outside of mold with warm water for about 10 seconds.

Summer Menu Ideas. No cooking summer menu by Greek Chic.

Keep celebrating summer with a Greek Chic Summer Menu! The no cooking summer menu is easy to prepare ahead of time. Entertain with ease, so the host and guests both have a great time. Even if it is a dinner for two, treat yourself to a delicious meal summer meal by Greek Chic Cuisine.

For more recipes and to order your book - go to http://www.greekchiccuisine.com/

Menu

Watermelon Feta Salad - This recipe is great for summer! A blend of watermelon and creamy Feta cheese makes it refreshing.

Orzo Pasta with Shrimp - Light and refreshing taste full of flavor.

Chicken Souvlakia - Lightly marinated kebabs with lemon and oregano. Grilled to perfection.

Tzatziki - A refreshing cucumber sauce or dip. Great with crusty baquette or pita

Ouzorita - The best fusion drink where Greece meets Mexico!


Watermelon Feta Salad
Serves: 4


Ingredients
1 small watermelon, cubed
½ red onion, sliced
¼ cup Kalamata olives
4 ounces Feta, thinly sliced or crumbled
1 cup baby arugula lettuce
½ cup Greek extra virgin olive oil
Salt and pepper to taste
Optional: 1 tablespoon balsamic.


Method
1. Add cubed watermelon, sliced onions, and arugula to a large serving bowl.
2. Whisk olive oil, salt and pepper, and oregano together
in a small bowl. Pour over watermelon and arugula.
3. Garnish with Feta and olives on top of the salad. Drizzle with balsamic.
Greek Chic It: Replace arugula with ribbons of cucumbers to add pizzazz to your
presentation. To make ribbons, thinly slice cucumbers lengthwise with a mandolin
slicer or a knife.

Orzo Pasta with Shrimp

Serves: 4


Salad Ingredients
1 pound large shrimp, cooked, peeled, and deveined
1 cup orzo pasta, cooked
4 ounces Feta cheese, crumbled
1 large ripe tomato, diced
15 Kalamata olives, pitted and sliced
2 green onions, chopped

Dressing Ingredients
1 teaspoon fresh or dried dill
1 ½ teaspoons garlic cloves, minced
3 tablespoons Greek extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
½ teaspoon salt
pepper to taste


Method
1. Boil orzo pasta until fully cooked. Rinse and toss with 1 tablespoon olive oil. Set
aside.
2. Mix orzo, shrimp, tomato, chopped olives, and onions.
3. Using a separate bowl to make dressing, combine oil, lemon juice, vinegar, salt,
dill, and garlic. Whisk well and add pepper to taste. Pour over shrimp orzo pasta.
Finally, sprinkle crumbled Feta cheese on top.
4. Salad can be prepared up to 3 hours ahead of time. Cover and refrigerate.
5. Line a serving platter with romaine lettuce or red cabbage leaves. Mound salad on
top to serve. Garnish with fresh dill sprigs and olives.


Chicken Souvlakia

Serves: 4


Ingredients
1 ½ pounds chicken, large cubes
2 tablespoons oregano, dried
1 cup Greek extra virgin olive oil
1 teaspoon pepper
2 fresh lemons, juiced
salt to taste
12 skewers, wooden


Method
1. To make marinade, whisk olive oil, oregano, juice of one lemon, salt, and pepper
in a large bowl. Mix well.
2. Cut chicken into large cubes Measuring about 1 ½ inch cubes. Add meat to the
marinade mixture and toss until they are well coated. Cover and refrigerate for
approximately one hour. Soak wooden skewers in cold water before use.
3. Thread the pieces of meat onto skewers and place on a pan.
4. Preheat grill or grill pan to medium high. Cook the kebabs by occasionally turning
and basting them with the remaining marinade from the bottom of the pan for
about 15 to 20 minutes. Finally, squeeze more fresh lemon juice over top. Meat
should be fully cooked with internal temperature of 160°F.
5. Serve with bread and tzatziki sauce.

Tzatziki
Serves: 4–6

Ingredients
1 cup sour cream
1 cup Greek yogurt, plain
1 cucumber, grated with skin
2 cloves of garlic, minced
1 tablespoon lemon juice
½ teaspoon salt

Method
1. Grate the cucumber using the large holes on a cheese grater. Extract the seeds.
2. Squeeze excess liquid from cucumbers through a strainer. Discard excess juice.
3. Mix cucumber, yogurt, sour cream, garlic, lemon juice, and salt in a bowl.

Ouzorita
Ingredients

1. 1 lime wedge
2. ice

3. 1 1/2 ounces vodka

4. 1/2 ounce ouzo

5. 1/2 ounce triple sec

6. 1 ounce fresh lime juice

7. kosher salt



Method

1. Moisten the outer rim of a martini glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients, shake well and strain into the martini glass. Garnish with a lime.

More recipes or to order the book, go to http://www.greekchiccuisine.com/

Roasted Red Pepper Sauce

Roasted Red Pepper Pasta is something I make all the time for guests or for my family as a casual dinner. This is always in my refrigerator ready to be served. Recently, I made this for over the 4th of July weekend for a Lake party and the guests loved it. It's perfect for a summer buffet, since it's still delicious served hot or cold.

The colorful array of red peppers paired with your favorite pasta. I usually pick Farfalle (butterfly) or Penne pasta. With only a few ingredients, try this for dinner this week. I suggest doubling the recipe so you can use the sauce for later. I love this sauce! See recipe below.

Roasted Red Pepper Pasta

Ingredients

14.5 ounces Italian Stewed Tomatoes, chopped

1 lb 13 ounces Mancini Sweet Roasted Peppers, chopped

3/4 cup olive oil

2 tablespoons minced garlic

1 large yellow onion, chopped

1 1/2 tablespoons sugar

salt and pepper to taste.

*optional 4 grilled Italian sausage, sliced

Method

1. In a deep pot over medium heat, pour in olive oil then garlic and onions. Sweat the onions, but do not brown the onions or garlic.

2. Quick chop the roasted red peppers and stewed tomatoes before adding them to the pot. Add, sugar, salt and pepper and stir ingredients well.

3. Turn heat to medium-high and cook for 15-20 minutes stirring occasionally.

4. Simmer at low to medium heat, for another 15 minutes.

5. Boil pasta of choice al dente and in a serving bowl toss sauce in with pasta. Serve hot or cold.

6. Garnish with side of feta cheese.

*Optional - Grill 4 Italian sausages and once fully cooked. Slice and toss in with the Red Pepper sauce.

Fun and Easy Appetizer~ Goat Cheese Kisses

Goat Cheese Kisses

Who knew goats kissed? In Greece they do! These simple, bite-sized appetizers are fun to present to guests. Goat cheese is soft and easy to work with. In this Greek Chic recipe, it’s stuffed and
encrusted with pistachio nuts. See recipe below.

Serves: 4–6

Ingredients

½ cup pistachios, finely chopped
6 ounces creamy chevre (goat cheese)
6 sundried tomatoes, sliced

Method

1. Scoop a heaping ½ teaspoon of goat cheese and press a sundried tomato into the
center.
2. Wrap cheese around sundried tomato to form a ball. Repeat to finish making balls.
3. Place nuts in a small bowl. Roll the ball into the chopped nuts to create a crust; set
each on a plate or tray.
4. Repeat with remaining with remaining ingredients until finished.
5. The kisses will keep for up to three days if stored covered in the refrigerator. Place
a fancy toothpick in the center of each to serve.

Greek Chic It: Replace sundried tomato with sliced Kalamata olive.

Greekreporter.com Article

http://usa.greekreporter.com/2010/05/28/greek-chic-cuisine-by-stephanie-patsalis/

The Frappé -

Now that we have officially ushered in summer with Memorial Day, kick back and relax Greek style with the ultimate summer drink in Greece-the frappé (Φραπέ). Frappé is Greece's favorite summer drink. During the hot weather Athenians lounge at street cafes, slowly sipping a frappé.

Frappé coffee drink is a foam-covered iced coffee drink made from instant coffee. Easy to make, but hard to get that picture perfect foam on top. Here you will find the recipe and a "Greek Chic" option with the Frapouzo.
http://www.greekchiccuisine.com/

Serves - 1

Ingredients
1 1/2 to 3 teaspoons instant coffee (preferably Nescafé®)
2/3 cup cold water
2 to 3 teaspoons sugar (optional)
1/4 cup milk (optional)
2 to 3 ice cubes

Method
1. Add desired amount of coffee, sugar and 2-3 tablespoons of the water to a cocktail shaker or drink blender. Shake or blend until the mixture forms a thick and frothy foam.
2. Pour the foam into a tall glass and remaining water. Add desired sugar, milk and ice cubes. Serve with a straw.

Greek Chic It~ Frapouzo -
Follow above Frappé recipe.
In step 2 add a shot of Ouzo liqueur and create a Frapouzo!

When ordering Frappé in Greece~
Skétos: no sugar added.
Métrios: medium-sweet (about 1 to 1 1/2 teaspoons sugar).
Glykós: sweet (2 to 3 teaspoons sugar).
Horis Gala: without milk.

Salata Kebab Video

Now that we have officially ushered in summer, here is a great and easy recipe that I served to guests all summer long. You can’t go wrong with a Greek salad on a stick. These are bite-sized and easy to assemble. A colorful array of Feta, tomatoes, olives, and basil is lightly brushed with Greek seasoning.

http://www.youtube.com/user/GreekChicCuisine#p/a/u/1/JIJB7XyB8M4

It's all about Eleni! Celebrate with an Ouzorita.

It's all about Eleni for sure in this house and we love celebrating. Today is the name day for those named after Sts. Constantine and Helen. So Xronia Polla (Many Years) and to my daughter Eleni, my mom along with many cousins who share the same name.

In honor of them I'm featuring my favorite all time cookie store - Eleni's New York Cookies. The cookies and cupcakes are delicious. Every detail is so creative and playfully unique. Walk into the store and you'll love the sugar cookies designed in themes like New York Big Apple, Designer Handbags and Shoes. Simply amazing that Eleni Giannopoulos started this out of her apartment years ago and it has grown into an amazing business. Every time we return back to New York, we stop by the Chelsea Market Place store for a few to eat and take home. This is our souvenir from the Big Apple. http://elenis.com/

To add to the celebration, here is a drink recipe for an Ouzorita. This smooth lime and anise taste blends together well. Some describe it as the Greek margarita and others a Greek Cosmopolitan. Either way, the Ouzorita will be a nice new drink to introduce to your friends.

Ouzorita

Ingredients
1. 1 lime wedge and kosher salt
2. ice
3. 1 1/2 ounces vodka
4. 1/2 ounce ouzo
5. 1/2 ounce triple sec
6. 1 ounce fresh lime juice

Method
1. Moisten the outer rim of a martini glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients, shake well and strain into the martini glass. Garnish with a lime.
More recipes or to order the book, go to http://www.greekchiccuisine.com/

Chocolate and Mascarpone Parcels

It's Monday and I'm craving sweets after being so good all weekend. Try this new Mediterranean dessert that was just introduced to me. These elegant mini filo parcels will melt in your mouth. Each one is delicately wrapped in filo, but not taking away from the smooth chocolate taste! Bite-sized so you don't have to stop at one! For more great recipes go to www.greekchiccuisine.com



Chocolate and Mascarpone Parcels

Serves:6
Preparation: 25 minutes
Cooking: 10-15 minutes


1/2 cup marscarpone cheese
5 tablespoons sugar
1 large egg yolk
2 oz semisweet (dark) Chocolate, chopped
1/3 cup roasted hazelnuts, roughly chopped
3 sheets filo pastry
1 teaspoon cinnamon
3 tablespoons melted butter
2 tablespoons powdered sugar

Method
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Beat the mascarpone and 2 tablespoons sugar with electric mixer on medium speed until light and creamy. Add the egg yolk and beat until well combined.
3. Fold in chocolate and hazelnuts to mascarpone mixture.
4. In a small bowl, combine 3 tablespoons sugar and cinnamon. Lay filo sheets flat and cover with cloth. Using three sheets total, take one filo sheet on work surface, lightly brush with melted butter and sprinkle with sugar and cinnamon mix. Lay a second sheet and repeat with butter and sugar process. Finally, place third sheet on top and lightly butter only.
5. With a pizza cutter or sharp knife, cut 6 squares out of the filo. Place 2 teaspoons of the mascarpone mixture in the center of each square and bring the sides of the pastry around it to form a parcel that looks like a purse. Squeeze tightly where the pastry joins.
6. Place on prepared baking sheet and bake until golden brown for 10-15 minutes. Dust with powdered sugar just before serving.

www.greekchiccuisine.com

New York Greek Restaurant - Avra

Recently in New York, I dined at my neighborhood favorite Greek restaurant, Avra, before going to a Radio City Music Hall performance. With so many of my favorite Greek restaurants in Manhattan like Milos, Kefi, and Kellari, it's hard to choose. Avra, located in Manhattan on East 48th Street, never disappoints anyone with it's authentic cozy feeling. Great dining inside or outside. It's comfortable and sophisticated, but most importantly the food is incredible!

The fresh fish selection on ice for each customer to browse by and select from the sea, including Mediterranean specialties such as Barbounia, Lithrini and Fagri. Trying the fish is a must and my personal favorite is Louvraki, a lean white fish. Served whole, meaning head and tail, but they prepare it so it's easy to eat. I crave this all the time.

Have fun ordering a bunch of appetizers and entrees to share "Greek style" and taste the menu. Pictured here is Marvin, holding an incredible presentation of lightly fried Zucchini and Eggplant with Tzatziki. Ask for Marvin next time you dine there and he'll take care of you.
Avra Estiatorio
http://www.avrany.com/
141 East 48th Street
New York, NY 10017
212 759-8550
fax: 751-0894

Appetizer - Artichoke Dip Pie

Artichoke dip in a filo pie - who could go wrong with serving this at your next gathering. Beautiful on outside and tasty on the inside. Light and flaky filo on the top only accents the beauty. Delicious when you cut into the cheesy artichoke dip.

Serving this puts a smile on my guests face and there are never any leftovers. Last night at my cousin's daughter's birthday party, I made this for the party. Happy 1st Birthday Eliana This was the real Big Fat Greek First Birthday Party. A sea of guests and food flooded the house with fun. The food my cousin, Dina and her family cooked was amazing. I don't know how they are going to top the "Juicy Couture" birthday party. Thea (greek for aunt) Jenny went over the top with the Juicy Couture theme even down to the invitations. Fabulous.

For everyone who asked about my "Greek Chic" version of artichoke dip...Here it is and enjoy. I will make this over and over again, since people love it. Kali Orexi (Good Appetite)


Prep time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes | Servings: 6

10 marinated quartered artichokes, drained and chopped
8 ounce(s) of Philadelphia Cream Cheese, softened
1/2 cup(s) of cottage cheese
2 cup(s) of feta cheese, crumbled
1/2 cup(s) of Parmesan cheese
2 eggs, beaten
1 tbsp. of dry dill
8 tbsp. of butter, melted
1 tsp. of salt
1 tsp. of pepper
1 filo dough, thawed
2 tbsp. of olive oil

Steps
1. Preheat oven to 360 degrees Fahrenheit. Butter a 13 x9 glass pie dish and set aside.
2. In a large bowl, combine softened cream cheese, cottage cheese, feta, and olive oil. Mix well. Then add eggs, dill, Parmesan cheese and salt and pepper mixing well.
3. Take filo package and carefully unroll flat. Cover unused sheets.Using pastry brush, butter one filo sheet at a time and 3-4 sheets on the bottom of pie dish. Tuck in filo edges.
4. Spoon artichoke mixture into the pie dish and smooth the top to make level.
5. To make filo crust, start by laying the filo horizontal. Butter one sheet of filo at a time and gather like a fan style approx. 1 inch high. Starting at pie pan outer edge, place filo fan around the edges picking off where one ended and starting another. Continue buttering filo to make a fan and placing in the pie dish. Continue where filo finished in a serpentine manner. Continue to the center until top is covered. Makes a filo flower crust.
6. Bake at 360 degrees Fahrenheit for 20-25 minutes until lightly browned on top. Serve warm with crackers.

Announcing the launch of my Greek Chic Cookbook

It is finally here! So excited to share with you all my hard work with the new cookbook, "Greek Chic Cuisine". All my favorite recipes are included in the book with my traditional recipes like Spanakopita from my Yiayia (grandmother) to fun contemporary recipes like Gyro Lettuce wraps. I hope you enjoy the book as much as I enjoyed creating it with my photographer, Mike Howard and his wife Heidi Joy Howard. Book goes on sale this week, so order your copy today. Opa! Kali Orexi (Good Appetite)

Baklava Cheesecake Tarts

Baklava Cheesecake Tarts were the center of celebration this weekend. In our family there is always cause to celebrate. We love dessert anytime of the day. This idea came by putting together two fabulous desserts in one with a Greek Chic touch. So easy and fun to make.
Final touches make a difference with this, Baklava Cheesecake that is perfectly presented in a filo cups. Delicate hints of walnuts and cinnamon make this taste like real baklava. Drizzle with chocolate for that extra pizzazz! Enjoy.


Baklava Cheesecake Tarts
• Prep time: 20 minutes
• |
• Cook time: 20 minutes
• |
• Total time: 40 minutes
• |
• Servings: 6
• 12 ounce(s) of Philadelphia Cream Cheese
• 1 cup(s) of walnuts, chopped
• 1 1/2 cup(s) of sugar
• 1 tsp. of vanilla
• 1 egg
• 8 tbsp. of butter, melted
• 1/4 tsp. of ground clove
• 1 1/2 tsp. of cinnamon
• 6 sheets filo dough, thawed
• 12 decorative pastry cups
Steps
1. In a bowl, mix softened cream cheese, 1 cup sugar, vanilla, and beaten egg. Set aside.
2. Mix in a smaller bowl, walnuts, ½ cup sugar, cinnamon, and cloves.
3. Fold walnut mixture into cream cheese blend and mix well.
4. Lay one filo sheet flat. Using a pastry brush butter three sheets one at a time by laying one on top of another. Continue with remaining three sheets filo.
5. Cut the buttered filo stacks into six squares.
6. Spray a muffin tin with Pam. Taking each filo square, gently press into tin hole and fan out sides. Using cheesecake mixture, fill each filo cup with mixture.
7. Bake at 350 degrees F for 20-25 minutes. Cheesecake should be light golden brown. When cooled take out of tins and place in decorative cups. Sprinkle with more chopped walnut mixture and drizzle with chocolate. Optional toppings – whipped cream and a cherry on top.

Filo Cheese Triangles

Tiropitas (Filo Cheese Triangles)



Here is one of our all time favorite recipes with one variation, cream cheese to Greek Chic It a bit. While testing more recipes for the book, I had the idea to add a little more creaminess to our families' favorite. I personally think these can be eaten anytime of the day and are great as a snack. The layers of flaky filo stuffed with a creamy three cheese blend make these a popular and perfect appetizer. These Filo Cheese Triangles are sure to impress your guests. A family favorite served at every gathering.

We love these in my family and now my little girls even make these. So fun to make, but look like you spent hours making them. Great family conversation while we brush the filo and roll the Tiropitas. Once you get the hang of folding them into a triangle you can experiment with other fillings. Some people put cherry pie filling in the triangles and serve them for brunch.



Serves: 4–6

Ingredients
1/2 cup Feta cheese, crumbled
4 ounces Philadelphia Cream Cheese, softened
1/2 cup small curd cottage cheese
1 egg, beaten
1 -2 sticks butter, melted
1 package filo, thawed

Method
1. In a large bowl, mix in the Feta, Philadelphia Cream Cheese and cottage cheese. Then add one beaten egg. Mix ingredients together well.
2. Keeping filo in a roll, cut into three equal parts. (* optional - cut into two equal parts for larger triangles.) Unroll the first filo roll portion and cover
with a dry cloth to prevent from drying filo out.
3. Using two sheets of filo on your work surface. Using pastry brush and melted butter, butter the first filo sheet and place the second on top of the butter one. Then butter the second filo sheet.
4. Take one teaspoon of the cheese mixture and place it in the bottom
corner of the filo sheet.
5. Starting from the corner with filling, fold the dough in triangles using a flag folding
technique. Keep the filo sheets tight and tucked under while folding. You do not need to go corner to corner. Lightly brush the top edge with butter to seal it.
6. Place each completed triangle on a cookie sheet. Repeat the process with the
remaining filling and filo sheets.
7. Bake at 360° F for 20 to 25 minutes or until golden brown. Serve hot or room
temperature.

Chicken Spanakopita

Everyone loves spanakopita appetizers, but surprise your guests with this entree. Beautifully stuffed chicken filled with a blended cheese and spinach mixture. Finally dressed on top with a tasty Greek marinade. The marinade makes the entree for me by sealing in the taste. Recently I entered this in Paula Deen's Philadelphia recipe contest and attached my video to help the recipe come alive. Hope you enjoy this simple to make Greek Chic entree.

Servings: 6

• 6 ounce(s) of Chicken Breasts
• 10 ounce(s) of spinach, chopped
• 8 ounce(s) of Philadelphia cream cheese
• 1/2 cup(s) of feta cheese, crumbled
• 1 tbsp. of dry dill
• 1 egg, beaten
• 1 cup(s) of extra virgin olive oil
• 1 tbsp. of lemon juice
• 1 tbsp. of oregano
• 1/2 cup(s) of parmesan cheese
• 1 tsp. of salt
• 1 tsp. of pepper Steps

1. In a large bowl, mix well spinach, cream cheese, dill and egg. Then add to spinach mixture, feta cheese, salt and pepper to taste. Set aside.
2. Taking cleaned chicken breast in between two pieces of wax paper, pound chicken until flattened.
3. Take chicken and place one large tablespoon of spinach mixture on one side of breast and fold over. Place in a baking dish. Repeat stuffing process until all are complete.
4. In a small bowl make marinade by whisking olive oil, lemon juice and oregano. Brush each finished chicken breast with marinade. Dust with additional oregano, salt, pepper and top off with sprinkled parmesan cheese.
5. Bake at 360 degrees F. for 25-30 minutes or until golden brown on top.

Welcome to Greek Chic Cuisine Blog

Welcome. On this blog we will show some wonderful Greek and Mediterranean recipes and how easy they are to make. Most of the recipes are from the new cookbook Greek Chic Cuisine, which I am so happy to launch in a month. From time to time, there will be instructional videos that help at times when working with recipes that are easy to watch than to read.

Also as a bonus when traveling, I love restaurant "finds" with great food usually locally owned Mediterranean or Greek restaurants with a fun atmosphere. Featuring what the owner's favorite dish is at their restaurant.
We all love food, so I'm happy to share with you my passion for cooking and creating new Greek Chic recipes. Greek Chic Cuisine - Mediterranean made easy.