One Dish Dinner: Hummus-Crusted Greek Chicken & Veggie Bake

Print Recipe One Dish Dinner: Hummus-Crusted Greek Chicken & Veggie Bake Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients 4 Organic boneless skinless chicken breasts4 Tbsp. Greek Seasoning1 Cup Hummus1 Medium Onion, sliced1/2 Cup Grape Tomatoes1/2 Cup Kalamata Olives, sliced1/2 Cup Peperoncini, sliced3/4 Cup Sheep’s Milk Feta Cheese, crumbled1 Lemon1 tsp Sumac1…

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"One Dish Dinner: Hummus-Crusted Greek Chicken & Veggie Bake","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2020-03-04 21:30:33","image":"","description":"","recipeYield":"4 servings","prepTime":"PT10M","cookTime":"PT25M","recipeIngredient":["4 Organic boneless skinless chicken breasts","4 Tbsp. Greek Seasoning","1 Cup Hummus","1 Medium Onion, sliced","1\/2 Cup Grape Tomatoes","1\/2 Cup Kalamata Olives, sliced","1\/2 Cup Peperoncini, sliced","3\/4 Cup Sheep's Milk Feta Cheese, crumbled","1 Lemon","1 tsp Sumac","1 Tbsp. Partially Dried Oregano","1\/2 Head Cabbage, Shredded"],"recipeInstructions":["Preheat oven to 450 degrees. Prepare one large baking dish (8\"x13\" or 9\"x12\") with cooking spray.","Trim four large chicken breasts, removing any fatty or undesirable parts. Pat the chicken dry and rub chicken on both sides with Greek Seasoning. Set aside.","Slice onion into large rings, drain olives and slice, rinse tomatoes, remove seeds from peperoncini and slice, juice 1\/2 the lemon, slice the other 1\/2, and crumble the Feta.","Place the onions, olives, tomatoes, and peperoncini on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then spread hummus on each chicken breast so that the entire breast is covered.","Sprinkle the crumbled feta over the top, and then drizzle the lemon juice over the chicken and vegetables. Then sprinkle the pan with sumac and place the lemon slices in between the chicken and vegetables if desired.","Bake for about 25-30 minutes, until the chicken is cooked through, the vegetables are tender, and the feta is starting to slightly brown. Sprinkle partially dried oregano over the top. Serve immediately over shredded cabbage."]} Print Recipe One Dish Dinner: Hummus-Crusted Greek Chicken & Veggie Bake Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients 4 Organic boneless skinless chicken breasts4 Tbsp. Greek Seasoning1 Cup Hummus1 Medium Onion, sliced1/2 Cup Grape Tomatoes1/2 Cup Kalamata Olives, sliced1/2 Cup Peperoncini, sliced3/4 Cup Sheep's Milk Feta Cheese, crumbled1 Lemon1 tsp Sumac1 Tbsp. Partially Dried Oregano1/2 Head Cabbage, Shredded Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients 4 Organic boneless skinless chicken breasts4 Tbsp. Greek Seasoning1 Cup Hummus1 Medium Onion, sliced1/2 Cup Grape Tomatoes1/2 Cup Kalamata Olives, sliced1/2 Cup Peperoncini, sliced3/4 Cup Sheep's Milk Feta Cheese, crumbled1 Lemon1 tsp Sumac1 Tbsp. Partially Dried Oregano1/2 Head Cabbage, Shredded Instructions Preheat oven to 450 degrees. Prepare one large baking dish (8"x13" or 9"x12") with cooking spray. Trim four large chicken breasts, removing any fatty or undesirable parts. Pat the chicken dry and rub chicken on both sides with Greek Seasoning. Set aside. Slice onion into large rings, drain olives and slice, rinse tomatoes, remove seeds from peperoncini and slice, juice 1/2 the lemon, slice the other 1/2, and crumble the Feta. Place the onions, olives, tomatoes, and peperoncini on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then spread hummus on each chicken breast so that the entire breast is covered. Sprinkle the crumbled feta over the top, and then drizzle the lemon juice over the chicken and vegetables. Then sprinkle the pan with sumac and place the lemon slices in between the chicken and vegetables if desired. Bake for about 25-30 minutes, until the chicken is cooked through, the vegetables are tender, and the feta is starting to slightly brown. Sprinkle partially dried oregano over the top. Serve immediately over shredded cabbage. Recipe Notes

This is the greek seasoning and the sumac that I prefer to use and have shared on my amazon page in case you don't find it in your store.

You can use store-bough hummus OR if you're feeling adventurous, try my easy Instant Pot Hummus Recipe!

I prefer to shred my own cabbage using this mandolin, but store bought is also fine!  This dish is also delicious served over cauliflower rice or white rice.

If you have whole peperoncini peppers, cut off the stem end with kitchen shears or a knife, use your finger to scoop out the seeds from each pepper, then cut them into slices with the kitchen shears. You can also use a knife, but this is much easier with kitchen shears!

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Hoppin’ John Recipe

  Every year I make this classic Southern dish to celebrate New Year’s.  Hoppin’ John is one of those dishes that comes with many versions, stories, and flavors – but my personal favorite is this recipe I am sharing today from “The Joy of Cooking”, the most authoritative cookbook in America.  My mom gave me…

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Hoppin' John","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-12-30 18:40:14","image":"https:\/\/editbyvirginia.com\/wp-content\/uploads\/2018\/12\/IMG_9022.jpg","description":"","recipeYield":"8-10","recipeIngredient":["8 ounces dried black-eyed peas","3 cups water","1 1\/2 cups chopped onions","1 tablespoon fresh garlic, minced","4 ounces diced pancetta ((leftover Christmas ham works great, too))","1\/2 teaspoon dried thyme","2 large bay leaves","1\/2 teaspoon crushed red pepper","1\/2 - 1 1\/4 cups chicken stock","2 tablespoons butter","2 - 4 slices bacon","1 1\/2 cups long-grain rice","2 teaspoons salt","1\/4 cup fresh parsley, minced"],"recipeInstructions":["Turn the peas into a large Dutch Oven (or any large ovenproof pot) and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1\/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add water, onions, garlic, pancetta, thyme, red pepper flake, and bay leaves.","Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving cooking liquid (I do this by placing a bowl under the colander). Discard the bay leaves. Season the peas and ham with salt and ground black pepper to taste. Cover and set aside, Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add 1\/2 to 1 1\/4 cups chicken stock to make 2 3\/4 cups.","Position a rack in the center of the oven. Preheat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add 2 T butter and 2-4 slices of bacon, diced. Cook, stirring, until the bacon has released most of its fat and has begun to crisp. Stir in 1 \/12 cups long-grain rice and 2 tsp salt.","Cook, stirring to coat the grains with fat, for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, the cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and ham over the top, cover, and return to the oven for 3 minutes. Sprinkle with 1\/4 cup fresh minced parsley.","Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10-30 minutes before serving. Hoppin' John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree over until just warmed through.\r\n\r\nHappy New Year!!"]} Print Recipe Hoppin' John Servings Ingredients 8 ounces dried black-eyed peas3 cups water1 1/2 cups chopped onions1 tablespoon fresh garlic, minced4 ounces diced pancetta (leftover Christmas ham works great, too)1/2 teaspoon dried thyme2 large bay leaves1/2 teaspoon crushed red pepper1/2 - 1 1/4 cups chicken stock2 tablespoons butter2 - 4 slices bacon1 1/2 cups long-grain rice2 teaspoons salt1/4 cup fresh parsley, minced Servings Ingredients 8 ounces dried black-eyed peas3 cups water1 1/2 cups chopped onions1 tablespoon fresh garlic, minced4 ounces diced pancetta (leftover Christmas ham works great, too)1/2 teaspoon dried thyme2 large bay leaves1/2 teaspoon crushed red pepper1/2 - 1 1/4 cups chicken stock2 tablespoons butter2 - 4 slices bacon1 1/2 cups long-grain rice2 teaspoons salt1/4 cup fresh parsley, minced Instructions Turn the peas into a large Dutch Oven (or any large ovenproof pot) and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add water, onions, garlic, pancetta, thyme, red pepper flake, and bay leaves. Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving cooking liquid (I do this by placing a bowl under the colander). Discard the bay leaves. Season the peas and ham with salt and ground black pepper to taste. Cover and set aside, Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add 1/2 to 1 1/4 cups chicken stock to make 2 3/4 cups. Position a rack in the center of the oven. Preheat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add 2 T butter and 2-4 slices of bacon, diced. Cook, stirring, until the bacon has released most of its fat and has begun to crisp. Stir in 1 /12 cups long-grain rice and 2 tsp salt. Cook, stirring to coat the grains with fat, for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, the cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and ham over the top, cover, and return to the oven for 3 minutes. Sprinkle with 1/4 cup fresh minced parsley. Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10-30 minutes before serving. Hoppin' John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree over until just warmed through. Happy New Year!! Share this Recipe Read More...

Easy Instant Pot Hummus

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Easy Instant Pot Hummus","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-05-10 16:17:11","image":"","description":"","recipeYield":"1 Qt","prepTime":"PT10M","cookTime":"PT35M","recipeIngredient":["1 cup dried chickpeas \/ garbanzo beans","3 cups vegetable stock","2 tablespoons Extra virgin olive oil","4 tablespoons tahini","1\/3 cup Fresh lemon juice","3 cloves garlic","1 teaspoon ground cumin","1\/4 teaspoon Sea salt","1\/4 teaspoon cayenne pepper","1\/2 cup water","1 cup reserved cooking liquid"],"recipeInstructions":["Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press \"Manual\" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally.","Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency.","If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week."]} Print Recipe Easy Instant Pot Hummus Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Instructions Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press "Manual" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally. Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency. If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week. Share this Recipe   Read More...

Virginia’s “Famous” Herb Salt

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Virginia's \"Famous\" Herb Salt","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2017-02-20 01:17:30","image":"","description":"","recipeIngredient":["4 Cups Loosely-packed fresh herbs ((I used sage, rosemary, and oregano))","3\/4 Cup Sea salt","3 Shallots ((garlic is a great substitute))","Pinch Crushed red pepper flake"],"recipeInstructions":["In a Vitamix (or food processor) combine ingredients. Pulse until mixture forms a moist granular consistency. Spread on parchment lined baking sheets and let dry at room temperature in a cool dry place for 3 to 5 days or until dry. Once dry, transfer to an airtight storage container and store at room temperature for up to 1 month or freeze."]} Print Recipe Virginia's "Famous" Herb Salt Servings Ingredients 4 Cups Loosely-packed fresh herbs (I used sage, rosemary, and oregano)3/4 Cup Sea salt3 Shallots (garlic is a great substitute)Pinch Crushed red pepper flake Servings Ingredients 4 Cups Loosely-packed fresh herbs (I used sage, rosemary, and oregano)3/4 Cup Sea salt3 Shallots (garlic is a great substitute)Pinch Crushed red pepper flake Instructions In a Vitamix (or food processor) combine ingredients. Pulse until mixture forms a moist granular consistency. Spread on parchment lined baking sheets and let dry at room temperature in a cool dry place for 3 to 5 days or until dry. Once dry, transfer to an airtight storage container and store at room temperature for up to 1 month or freeze. Share this Recipe   Read More...

Chicken Soup with a Twist

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Recipe: Chicken Soup with a Twist","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2017-02-16 20:22:04","image":"","description":"","recipeIngredient":["2 Organic boneless skinless chicken breasts","4 Cups Chicken bone broth (I make my own but organic broth would work fine, too!)","1 Can Coconut milk (whole fat)","Kale (I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to go)","Zest of 3 lemons (I use Meyer Lemons)","3 Tbsp Fresh lemon juice","1 Cup Onion (chopped)","1\/2 Cup Extra virgin olive oil","1 Tbsp Sea salt","1 Tsp Red Pepper flake"],"recipeInstructions":["Add 2 cups of stock, the chopped onion, olive oil and coconut milk to a blender and blend for a minute or so, until the consistency is smooth","Add the blended liquid to the crock pot and add the remaining broth, kale, chicken breasts, lemon juice, lemon zest and spices","Cook on low setting for 6 hours, stirring once or twice.","Remove the chicken from the crock pot and shred with fork, then return to the crockpot and let simmer for about 15 minutes or so. You really can't mess this one up!"]} Print Recipe Recipe: Chicken Soup with a Twist Servings Ingredients 2 Organic boneless skinless chicken breasts4 Cups Chicken bone broth I make my own but organic broth would work fine, too!1 Can Coconut milk whole fatKale I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to goZest of 3 lemons I use Meyer Lemons3 Tbsp Fresh lemon juice1 Cup Onion chopped1/2 Cup Extra virgin olive oil1 Tbsp Sea salt1 Tsp Red Pepper flake Servings Ingredients 2 Organic boneless skinless chicken breasts4 Cups Chicken bone broth I make my own but organic broth would work fine, too!1 Can Coconut milk whole fatKale I use Trader Joe's Organic Tuscan Kale, which rinsed, chopped, and ready to goZest of 3 lemons I use Meyer Lemons3 Tbsp Fresh lemon juice1 Cup Onion chopped1/2 Cup Extra virgin olive oil1 Tbsp Sea salt1 Tsp Red Pepper flake Instructions Add 2 cups of stock, the chopped onion, olive oil and coconut milk to a blender and blend for a minute or so, until the consistency is smooth Add the blended liquid to the crock pot and add the remaining broth, kale, chicken breasts, lemon juice, lemon zest and spices Cook on low setting for 6 hours, stirring once or twice. Remove the chicken from the crock pot and shred with fork, then return to the crockpot and let simmer for about 15 minutes or so. You really can't mess this one up! Share this Recipe   Read More...