Hi everyone! Today's recipe is a healthy and delicious salad, an incredibly easy to make Greek Salad, so rich and colorful, almost too pretty to eat it. It is perfect as a light lunch or you can serve it with your favorite meat to make it a delicious and healthy dinner any day of the week. This is the salad you saw on my last video, I served it with my Lebanese Style chicken, they make a perfect combination for this summer, so don't forget to check out the video on my Youtube Channel!

Serves 4-6
  • 1 head Green Leaf Lettuce (or Romaine Lettuce or Iceberg lettuce will work fine too)
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • ½ a Red Onion
  • 1 cup Black Olives
  • 1 cup Grape Tomatoes 
  • ½ an English Cucumber
  • 1 cup Feta Cheese cut into small cubes (more for serving)

To make the Dressing:
  • 3 tablespoons Extra Virgin Olive Oil
  • The Juice and Zest of one Lemon
  • 2 tablespoons chopped fresh Parsley
  • ½ tablespoon dry Oregano
  • ¼ teaspoon minced Garlic
  • Salt to taste
  • Ground Black Pepper to taste

To make the dressing: In a small bowl or container, combine all the ingredients for the dressing, mix well, taste the flavor add more salt and pepper if needed.  Refrigerate until you are ready to use it.

To make the salad:  Wash and disinfect all the vegetables, then drain or dry them really well.
Chop the lettuce into small chunks or pieces.  Place it in a large bowl.

Remove the seeds, veins, and stems from the bell peppers, and cut them into thin strips, chunks or cubes. ( I cut mine into strips, 2 inches long and ¼ inch thick.) Place them in the same bowl with the lettuce, and also in the same bowl add in the black olives.

Slice the rest of the vegetables. Cut the cucumber into thin slices. (I made mine ¼ inch thick). Cut the onion into thin slices, and cut the tomatoes in half. (if you are using larger tomatoes, cut them in quarters or smaller chunks.) Add all these ingredients to the bowl with the lettuces, then toss everything together, add in the feta cheese, sprinkle the salad with a pinch of salt, toss one more time. And that's it, the salad is done, the dressing is also done, so you can serve your salad whenever you are ready.

For this salad, I recommend that you add in the dressing  just before serving the salad, or keep the dressing in a different container and let your guests dress their salad whenever you are ready to eat it. (the acid in the dressing will soften the lettuce, so for a fresher salad, do not add the dressing until you are ready to eat the salad!) 

Garnish with more Feta cheese and fresh parsley.


Hi everyone! I hope you are all doing great! Today's recipe is another international recipe, with this dish, you will be transported all the way to Lebanon without leaving the comfort of your own Kitchen, it's easy delicious and all full of flavor. I hope you like it as much as we did.

Serves 6
  • 2-2½ lbs Chicken (I used boneless, skinless chicken breasts, but feel free to use whatever chicken pieces you like, and they can have the bone in and the skin in)

To make the marinade:
  • 6 oz Greek Yogurt
  • 3 Tablespoons finely chopped fresh Parsley
  • The juice and zest of one Lemon (1½ tablespoons of lemon juice)
  • ½ tablespoon dry Oregano
  • 1 tablespoon minced Garlic
  • ½ tablespoon Paprika
  • 1 teaspoon ground Cumin
  • 1teaspoons Honey
  • Salt to taste
  • Ground Black Pepper to taste

In a  large bowl (large enough to hold the chicken pieces), combine all the ingredients to make the marinade. Stir well, taste the flavor, add salt and pepper to taste.  Set aside for a minute.

Rinse the chicken pieces with cold water, pat them dry with paper towels. Make two or three cuts on each chicken piece, do not cut all the way through, and don't make the cut to deep, the cuts are just so the marinade can penetrate the chicken meat.

Marinate the chicken pieces in the yogurt mixture for at least 2-3 hours. If you have more time, marinate them for more time, the longer the better.

You can grill this chicken.  The boneless chicken pieces will cook in about 8-12 minutes on each side.   The chicken pieces with the bone-in  will cook in about 20-35 minutes, flip them 3 or 4 times while grilling them.

To bake the chicken, preheat the oven to 350ºF.  Place the chicken pieces on a baking sheet, bake them for about 35-45 minutes or until cooked. The cooking time depends on the size of chicken pieces.  The boneless chicken pieces will cook in about 35 minutes,  the pieces with the bone in might cook in about 45-50 minutes.

Once the chicken pieces are cooked, their internal temperature should be of 165-170ºF.

Let the chicken rest for 1-2 minutes before serving.


Hi everyone!

I hope you are all doing great. Today's recipe is a great summer recipe to enjoy with family and friends, it's perfect for the grill and cooking outdoors,  it's so easy to make and so full of flavor!  I hope you like it as much as we did.

Makes 5 large patties or 7-8 medium patties
  • 2lbs. Ground Meat ( I used ground turkey, feel free to use any kind of meat you like)
  • 5-6 slices of Bacon
  • 1 tablespoon of Onion Powder
  • 2 teaspoons of Garlic Powder
  • 2-3 minced Chipotle Peppers in Adobo sauce
  • Salt to taste
  • Ground Black Pepper to taste

Chipotle Mayonnaise (optional)
  • 1/3 cup Mayonnaise
  • 2 tablespoons minced chipotle peppers in Adobo sauce
  • 1 tablespoon of the Adobe sauce from the Chipotles
  • Ground Black pepper to taste

To serve:
  • Hamburger Buns
  • Cheese slices
  • Bacon slices
  • Onion Slices
  • Tomato slices
  • Lettuce
  • Fries 

In a large skillet on medium-high heat cook 5-6 slices of bacon until brown and crisp. Place it on paper towels, to drain the excess fat, then chop it into really tiny pieces. (Reserve the fat that is left over in the skillet after cooking the bacon!)

Place the ground meat on a large bowl and season it with   1 tablespoon of onion powder,  2 teaspoons of garlic powder,  2 tablespoons of minced chipotle peppers, also add in the chopped bacon,  and about 2 tablespoons of oil ( I used the fat that was left over from cooking the bacon), but feel free to use extra virgin olive oil if you prefer so.  Mix everything together, until all the ingredients are well incorporated, then season it with salt and pepper to taste. Mix again to combine, and then divide the meat into equal sections to make the patties.

I made 5 large patties,  but  you can make the patties any size you want, you can make up to 8 medium size patties.  Let the patties rest in the refrigerator for at least 30 minutes before cooking them. (this time will give them enough time to absorb all the flavors in them.)

To make the Chipotle Mayonnaise
Combine mayonnaise with 2 tablespoons of minced chipotle peppers and 1 tablespoon of the chipotle adobo sauce, season with ground black pepper to taste. Stir until combine, then refrigerate until you are ready to use it.

The cooking time will vary according to the size and thickness of your patties.

To Grill the patties:  Grill on each side for about 7-8 minutes or until cooked.

Pan-fry the patties on  a large skillet on medium-high heat for about 8 minutes on each side.

To bake the patties, preheat the oven to 400ºF, cook the patties for about 20 or until cooked

To serve:  Warm up the bread, then spread some of the chipotle mayonnaise over the bread,
and build your burgers any way you want... my burgers have, lettuce topped with the patty, cheese, grilled onion, tomato slices, bacon, and more chipotle mayonnaise on top, feel free to add some avocado slices to take these to the next level!


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