Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

I think this might be the longest title on my blog so far... but it's important that you know all the components of this amazing meal from the get-go. 

So let's break it down: chicken breasts swim in a marinade of lemon and oregano before getting grilled up (either on a grill pan or on a legit grill). Cute little potatoes are roasted with plenty of garlic and salt, and plenty of time in a hot oven to get that amazing crispy exterior. And then...feta is whipped with hot honey and a little yogurt or sour cream to make the most amazing dip for either the chicken or the potatoes. 

And don't be put off by the beige-ness of this meal: we had a big green salad to offset the lack of color, and I've also served with green beans. Really, any green veg would be great! 

The star of this combo is the hot honey whipped feta. This is so easy to make! Be sure to use a block of feta, not the already crumbled variety. (The crumbles are too dry and won't give you the nice creamy texture.) Just combine the feta, sour cream, olive oil, and hot honey in a little food processor and blend away. 

I also love the versatility of this in terms of how you cook the chicken - the first time I made it I used my grill pan on the stove (rainy day) but the second time we used the gas grill. Both times it turned out fabulously.  

A hot skillet would do the job just as well if you don't have a grill or grill pan. I also think the potatoes could be done in an air fryer if you're looking to keep your house cool this summer. So many options! But great results no matter what - yay for that!

Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

Chicken:
2 large chicken breasts, cut in half vertically to make cutlets
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. minced garlic

Potatoes:
1 pound baby potatoes, halved or quartered
1 Tbsp. olive oil
1/2 - 1 tsp. garlic powder, depending on your preference!
2 Tbsp. grated parmesan cheese

Feta:
1/2 cup feta cheese (from a block, not crumbles)
2 Tbsp. plain Greek yogurt or sour cream
1 tsp. hot honey or regular honey + a dash of cayenne
1/2 tsp. lemon zest
1 Tbsp. olive oil

For the chicken, combine the olive oil, lemon juice, oregano, smoked paprika, and minced garlic in a small bowl. Place chicken in a medium bowl and cover with the marinade - use a tongs or your hands to mix up the chicken and ensure it's all covered. Marinate for 30 minutes in the refrigerator.

Place the potatoes in a medium bowl, and drizzle with olive oil. Toss to coat, then add the garlic powder and parmesan, and toss again. Season with salt and pepper, then spread on a cookie sheet and roast in a 425 oven for 25-30 minutes. You can turn them half way through - I tend to just leave them in there the whole time without touching them. 

While the potatoes are cooking, cook the chicken on a hot grill pan or on a gas grill. I cooked them over medium heat for 5-7 minutes per side, until the internal temperature reached 165.  Let rest for 5 minutes.

Combine the feta, yogurt, hot honey, lemon zest and olive oil in a blender or food processor and blend until smooth.

Slice the chicken cross ways and plate with potatoes and a scoop of the feta. Garnish with parsley. Serve with green salad or green vegetable, or both!

Raspberry Almond Ricotta Cake

It's starting to be really spring here, although it's gotten super warm all of a sudden so it's nearly summer. No matter the season, it's the perfect time to make this delightful cake.

You won't even need a mixer for this: just a hearty wooden spoon and some good old fashioned stirring will do. You can whip this up really quickly, and it's as impressive looking as it is delicious tasting.

This cake has ricotta cheese which delivers creaminess and moistness without the cake seeming heavy. 

Raspberries are included in the batter as well as sprinkled over the top with almonds. I like to sprinkle the cake with powdered sugar before serving.

And ice cream is a must! 

Celebrate spring with this gorgeous and tasty cake! 


Raspberry Almond Ricotta Cake

1 1/2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 1/2 cups ricotta cheese

1 tsp. vanilla

1/2 cup butter, melted and cooled

1 heaping cup raspberries, divided (fresh or frozen)

1/4 cup sliced almonds

Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the eggs, ricotta, and vanilla. When fully mixed, add to the dry ingredients. Stir just until combined, then add the melted butter, and 3/4 cup of raspberries, being careful not to crush them.

Pour the batter into a greased 9" springform pan. Scatter remaining berries over the top of the cake, and then sprinkle the almonds over the cake, lightly pressing them into the batter.

Bake at 350 for 50 minutes or until a toothpick comes out clean. Let cool on a wire rack for 20 minutes before unmolding. Cool completely, then serve with whipped cream or ice cream. Serves 8.