GREEK SEASONING (Net Wt. 23g)

R E C I P E S

To prepare as Greek Chicken, in a large bowl, whisk packet contents with 1/4 cup olive oil and 1 tablespoon lemon juice.  Add 6-8 bone-in, skin-on chicken thighs to bowl, turning to evenly coat.  Cover and refrigerate for at least 1 hour or up to overnight.  Roast, grill, or smoke until thoroughly cooked.

To prepare as Roasted Greek Pork Tenderloin with Potatoes and Carrots, in a large bowl prepare the Greek seasoning packet according to instructions.  Add a whole pork tenderloin (about 2.5 pounds), turning to evenly coat. Cover and refrigerate at least 1 hour, or up to overnight.  Preheat oven to 450 degrees F.  Line a rimmed baking sheet with parchment paper.  Add 1.5 pounds small potatoes and 1 pound of bite-sized raw carrots.  Drizzle with 2 tablespoons of olive oil and sprinkle with 1 1/2 teaspoons of Everyday Seasoning.  Roast for 10 minutes.  Heat a large skillet over medium-high heat with a drizzle of high heat oil.  Add the marinated pork, and sear all sides until it has a browned crust.  Add pork directly on top of the vegetables, and roast for 20 minutes or until pork is 145 degrees F.  Remove pork to cutting board; let rest 5-10 minutes.  Stir vegetables on pan and continue to roast until golden.

To prepare as Creamy Greek Chicken Pasta, prepare packet according to instructions but instead use 6 boneless skinless chicken thighs.  Place in slow cooker.  Add 3/4 cup of chicken broth, 1 cup of heavy cream, and 4 ounces of cream cheese.  Cook on low for 4 hours, then shred chicken into bite-sized pieces.  Add 16 ounces of al dente rotini pasta.  Stir in 4 ounces of crumbled feta, and cover for 15-20 minutes.  Add crushed red pepper to taste.

To prepare as Greek Meatballs, preheat the oven to 425 degrees F.  Add packet contents to a large bowl along with 1/4 cup olive oil, 1 tablespoon lemon juice, 3/4 cup milk, 2 eggs, 1 cup panko, and 2/3 cup crumbled feta.  Whisk until smooth and then let sit for ten minutes until the panko has softened.  Add 1 pound of ground beef and 1 pound of ground lamb, and mix together until just combined.  Line a rimmed baking sheet with parchment paper.  Form meat mixture into 1/4 cup size balls and place on prepared pan.  Bake 20 minutes, then flip them over, and continue to bake for an additional 10 minutes.

To prepare as Greek Burrata with Baguette, warm up a store-bought baguette according to package instructions.  Prepare the Greek packet as instructed; set aside.  Remove burrata from container, pat dry, and place on a serving plate.  Drizzle some of the prepared Greek mixture over top of the burrata.  Serve with the warmed baguette.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, eggs, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame.  Extend shelf life by storing in a cool, dark, dry place.