Greek Chicken Sauté

Greekchickensaute I apologize for the picture; it’s not pretty.  However, the meal was delicious.  This is the kind of meal I would happily eat every week.  It’s got all my favorite Greek flavors (lemon, garlic, Kalamata olives and feta) and it’s easy to prepare.  It’s a winner in my book (unfortunately, my children do not agree).  I stayed pretty true to the original recipe (here) with only some minor changes.



  • 1 to 1.5 lbs. pounds chicken tenders
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 4 teaspoons chopped fresh oregano
  • 3 garlic cloves, pressed
  • 30 pitted Kalamata olives, halved
  • 2 or 3 tomatoes, chopped
  • 1/2 cup crumbled feta cheese


Whisk 1/2 cup oil, lemon juice, 2 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.  Set aside 3 tablespoons dressing for tomatoes.  Place chicken and remaining dressing in a zip lock bag.  Refrigerate at least 3 hours and up to 6 hours.

Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side.  Pour tomato mixture over chicken pieces and cover.  Heat for about five minutes or until hot and serve.


Angel Food Chocolate Chip Tunnel Cake

cake12 I’m not certain where my mother discovered the recipe for this particular cake.  I can say that this has been the birthday cake in our family ever since I can remember.  It was always requested.  I am now a grown woman in my forties – having tasted many, many cakes – and this is still my all-time favorite cake in the world.  It’s simply that good.  There is something about the light, airy angel cake and the fudgy center with a hint of almond and then the lighter chocolate whipped cream for frosting.  Perfection.  Putting this cake together takes a bit of effort.  It’s not hard, it just takes the effort.  I’ll walk you through it.

First, bake an angel food cake.  Place crusty side down on platter.cake01

About one inch down, carefully slice off the top of the cake.cake02

In the center, begin pulling out pieces of cake, making a trench about two inches down and two inches wide.  Save the pieces.cake03 (Sorry it is hard to see the trench.)

Melt marshmallows, water, salt and chocolate chips together.  Let cool about fifteen minutes.  Whip one cup of cream with almond extract and  fold in to chocolate mixture.


Spoon mixture into the trench, filling about halfway.


Lightly press torn pieces of cake back onto the chocolate mixture.cake06

Fill the rest of the trench with chocolate mixture.  There will be extra.cake07

Place top back on cake.  Place in fridge and chill.


For the frosting, whip one and a half cups cream with 1/2 cup NesQuick chocolate drink mix.cake09



Delicious.  This cake must be kept in the fridge.



1 bag marshmallows

1/4 tsp. salt

1/3 cup water

6 oz (half bag) chocolate chips

1 cup heavy cream, whipped

1/4 tsp. almond extract

angel food cake, baked

1 1/2 cups whipping cream

1/2 cup NesQuick chocolate drink mix

Cook marshmallows, salt and water in saucepan over medium heat, stirring until melted.  Remove from heat and add chocolate chips, stirring until melted.  Chill in refrigerator for about fifteen minutes and then fold in one cup whipped cream and almond extract.

Place cake on platter, crusty side down.  Slice top one inch of cake completely off and set aside.  Hollow out a trench inside of cake, about two inches wide and two inches deep (save cake pieces).  Spoon in chocolate mixture filling about half way.  Press cake pieces lightly on top and spoon more mixture evenly on top of that.  (There will be extra chocolate mixture.)  Replace top of cake and chill.

Whip rest of cream (one and a half cups) with chocolate drink mix and frost cake.  Keep in refrigerator.