Recipes

 

Preparation of White Meats, Red Meats or Fish 

Spray raw meat with lemon juice

sprinkle with YaYa-B All Purpose Greek Seasoning

flip meat and repeat all steps as needed

THAT’S IT!!!!!!

(If you are cooking burgers, steak or any red meats just use the YaYa-B All Purpose Greek Seasoning,  no need for the lemon juice).


 

 

Tortellini Pasta Salad

2 9oz pkgs frozen tortellini

2 red & or green peppers

1 small red onion

1/2 cup sliced black olives

1/2cup olive oil

1/2 cup vinegar

3tbls mint

3tbls lemon juice

2tbls cooking sherry

3tsp YaYa-B All Purpose Greek Seasoning

1/8 to 1/4 tsp crushed red pepper

1/2cup crumbled feta cheese

Serve cold and enjoy!


 

Helen’s Pasta Salad

1 lb. cooked spaghetti (cold)

1 can artichoke hearts cut up

½ cup red wine vinegar

½ cup olive oil

2 cups shredded mozzarella

2-3 shredded carrots

4 oz hard salami (diced)

3-4 TSP YaYa-B All Purpose Greek Seasoning (to taste)

¾ cup of parmesan cheese

Mix well. Serve chilled, can prepare a day ahead.


YAYA’s Greek Salad Dressing

Blend ½ cup olive oil,

1/3 cup red wine vinegar and

1TBSP YaYa-B All Purpose Greek Seasoning.  

Pour over salad ingredients.  

Top with feta cheese oregano.


 

Papou’s Potatoes

Mix in a casserole dish:

2lb frozen diced hash browns

1 can of cream of celery soup

1 can of cream of potato soup

3 cups of shredded cheddar cheese

½ green pepper diced

16 oz. sour cream

2 TBSP YaYa-B All Purpose Greek Seasoning  

Cover and bake at 375° for 1 hour 15 minutes.


Bill’s YAYA-Potatoes w/ Kalamatas, Garlic & Tomatoes

Yukon Potatoes (2#’s)

Garlic (peeled) (to your liking, recommend at least 5 cloves quartered)

Olive Oil (1/4 cup)

Cherry Tomatoes (8 oz)

Kalamata olives (pitted)(1/4 pound)

YAYA-B All Purpose Greek Seasoning (1 TBSP)

 

In large baking dish mix Cubed potatoes with olive oil, garlic, and YAYA-B All Purpose Greek Seasoning. Bake @375° for 25 minutes. Take the dish out of oven stir potato mixture and add the kalamata olives, place back in the oven for 15 minutes. Take dish out mix and add tomatoes for another 10 minutes.  Serve and enjoy.


 

Greek Lamb Roast

5 lb. lamb roast

¼ cup extra virgin olive oil

¼ cup lemon juice (1 lemon juiced)

2 tablespoon YAYA-B All Purpose Greek Seasoning

10-15 cloves of garlic

 

Use a knife to puncture holes in meat about 3 inches apart. Place garlic cloves in each hole. Drizzle meat with lemon juice and olive oil.  Season lamb with YAYA-B All Purpose Greek Seasoning on all sides. Preheat oven to 450°, place lamb in roast pan and in oven for 10 minutes to get a crust on it. Turn oven down to 325 degrees for 1 hour and 20 minutes or until a thermometer reads 145° (medium-rare).Place lamb on a cutting board and cover with aluminum foil, let meat rest for 15 minutes

You can also cook this on a spit over a grill!


Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained (or three large boneless/skinless Chicken breasts cooked)

1TBSP YAYA-B All Purpose Greek Seasoning

2 (8 ounce) cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (hot sauce)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut

1 (8 ounces) box chicken-flavored crackers

Directions:

Heat chicken with YAYA-B All Purpose Greek Seasoning and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers