Posts Tagged ‘oregano’

Creamy Herb and Tomato Pasta Casserole

Mac and cheese is all grown up with monterey jack, parmesan, garlic, basil, oregano, and red pepper flakes. Such cheesy, flavorful deliciousness!

Creamy Herb and Tomato Pasta Casserole 3
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Greek Lemon Potatoes

Looking for a side dish for your slow cooker gyros? These Greek lemon potatoes are a great option for any meal. Soft inside, slightly crisp outside and infused with lemon.

Greek Lemon Potatoes 1
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Slow Cooker Chicken Gyros

My favorite chicken gyros are now available in from your slow cooker! Complete with an easy homemade tzatziki sauce.

Slow Cooker Chicken Gyros 2
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Easy Greek Salmon and Orzo

Foil-wrapped salmon couldn’t be easier and it perfect for weeknights or a fancy dinner. Cooked in a Greek inspired sauce and served over Greek orzo.

Easy Greek Salmon and Orzo 2

Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible. Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe, especially when I am cooking for someone who will greatly appreciate it.

Easy Greek Salmon and Orzo 1

Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon. This Greek-style salmon was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.


Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!

Easy Greek Salmon and Orzo 3

One year ago: Mini Lasagna Stacks

Four years ago: Homemade Hazelnut Chocolate Spread (Nutella)
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Garlic Rolls

Garlic bread is an awesome addition to many meals. A little while ago I made garlic knots, which are easy and spectacular. So why on earth would I be sitting here about to tell you about another type of garlic bread if I’ve already found an excellent one? Because I like to continue to try things just in case!

The difference? Not much, really, when considering the overall flavor. But since you cook these with the butter already spread inside of them (instead of tossing post-oven as with the garlic knots) this spiral variation is less moist and also not quite as soft. Just depends on what you’re going for! (BTW: if you would like to make the dough instead of purchasing it, head over to Sprinkles of Parsley.)

I also think these garlic rolls are cute because they remind me of cinnamon rolls in appearance. But obviously with green things inside instead of sugary sweetness.


1-11oz container Pillsbury bread sticks

2 Tbsp garlic, minced

5 Tbsp unsalted butter, room temperature

1/2 Tbsp oregano

1/2 Tbsp parsley


  1. Preheat oven at 375 degrees. Lightly coat a rimmed baking sheet with non-stick cooking spray and set aside.
  2. Combine minced garlic with butter in a small mixing bowl. Finely chop your fresh oregano and parsley and add to the bowl. Mix until combined.
  3. Roll out bread stick dough and place on a lightly floured surface. Press together any seams. If needed, roll the dough into a long rectangle about 1/4 inch thick and evenly spread your butter mixture along the entire surface of the dough.
  4. Take the long edge of your dough and roll it. When rolling, make sure to hold it firmly to get a tight and even roll. Continue rolling until you’ve reached the end of your dough. Using a sharp serrated knife, cut 1/2 inch thick rolls. When cutting your dough, make sure not to press down, but to cut in quick gentle back and forth motions to get a clean cut.
  5. Bake for 25-30 minutes or until golden brown.

Source: Adapted from Sprinkles of Parsley

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