My Big Fat Greek Dinner

Ah yes, tis the season for a big old BBQ and dinner on the back deck. Luckily the long weekend was able to provide that for us all to enjoy. I mean it could have been warmer but I try not to be negative. I will admit I love the smell when you are walking down the street or sitting on your own back deck and you can get the subtle smell of your neighbours BBQ. There is absolutely nothing better.

To me the long weekend has always been spent at my cottage, my family always using this weekend as “opening weekend”. Ultimately this means bring clothes you don’t mind getting dirty, grab some work gloves and rubber boots because there is work to be done. As much fun as this sounds, it really makes for some great memories with the family and we all look forward to it every year.

I have always been a lover of Greek food, I think I can thank my mom for that, since I was a kid she has been making her traditional Greek salad (recipe below). It wasn’t until last year when she finally shared the secret recipe to making this salad. I kid you not, I struggle getting a Greek salad at a restaurant after having my moms for so long.


photo 1

Trust me when I say this, you will require a breath mint after this meal, there can never be enough garlic in one meal.




photo 2

Chicken Souvlaki

Chicken, chopped in strips

1 tbsp Greek yogurt (or plain yogurt)

4 garlic cloves, minced

1 tbsp lemon juice

2 tsp red wine vinegar

2 tbsp olive oil

1 tbsp dried oregano

Add all ingredients to a bowl or bag and let marinade.

You can either BBQ, bake or pan fry the chicken. When I cooked it recently I baked it and it was delicious.


Greek Potatoes

Potatoes, washed and chopped into cubes

Dried Oregano

4 garlic cloves, minced

Olive Oil

Preheat the oven to 350 degrees.

Place chopped potatoes into pan, drizzle olive oil over potatoes, sprinkle oregano to lightly cover top of potatoes, add minced garlic to the mixture and toss around.

Cook until a fork easily goes into a potato.

Greek Salad

My Mom’s Traditional Recipe 

Peppers, different colours, chopped in large pieces

Red onion, chopped in large pieces

Cucumber, chopped in halves

Tomato, chopped in large pieces

Black olives



2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

2 garlic cloves, minced

Oregano, sprinkled lightly on top of dressing mixture

Add all vegetables to bowl.

Mix up dressing and add to salad and toss.

The longer it sits the better.

Tzatziki Sauce

1 cup of greek yogurt

Half a cucumber, chopped very fine (or grated)

A handful of fresh dill, minced

The juice of half of a lemon

1 clove of garlic, minced

2 tbsp olive oil

Combine all ingredients and refrigerate for a couple of hours prior to the meal.

photo 3


Thai Red Curry Lentil Soup

Happiest of mothers day to all of the mothers out there! This day has been the best spring/summer days by far, I spent the majority of the afternoon on the deck reading. I was lucky enough to have had a visit from my mom and sister, Cebryna, this weekend, it was about time we all reunited back in Ontario for a girls weekend. Of course  a large part of our time together is spent cooking.

Now back track three weeks ago while home for Easter weekend, my mom shared this wonderful recipe for Thai Red Curry Lentil Soup. Boy was I surprised how much I enjoyed this soup. It was the perfect combination of Thai spicy but also so much flavour with the curry. The lentils are also an exceptional source of protein.

I am still shocked that it is already May 11th and I am almost graduated from the Corporate Communications Program at Sheridan. Time sure flies when you are busy. It is most definitely important to enjoy every moment you have and take advantage of every opportunity. I have been so blessed this past year for  I have met so many wonderful people that have encouraged my career to prosper!






Thai Red Curry Lentil Soup

1.5 cups of red lentils

2 white onions, chopped

Garlic & Ginger (To taste)

2 tbsp Thai Red Curry Paste

1 tbsp Tandoori Curry Paste

1 tbsp lime juice

1 tsp fish sauce (if you don’t have any, don’t bother getting it)

1 tetra pack of chicken broth

1 can coconut milk

1/2 tsp sriracha sauce

Coconut Oil

Peanuts, chopped


Begin by soaking the lentils in water. Add chopped onion to coconut oil in pot, add in garlic and ginger at this point. Once the onions are transparent, begin to add the curry pastes, lime juice, fish sauce, chicken broth, coconut milk and sriracha sauce. Then add in the softened lentils and let simmer until the soup thickens.

Add chopped peanuts and cilantro to top when served.