My Greek Chicken with Balti Potatoes

Greek ChickenAny time I am making chicken, it is typically a whole chicken, slow roasted. I typically go a traditional route, where I pat the chicken with a bit of butter, salt, and pepper, and possibly garlic powder, or onion powder. I often stuff the bird with a halved onion as well as a halved orange. Heck, while I am at it, I sometimes add sliced bacon on top of the chicken to add to the browning and crispness of the skin, as well as making a good flavor if I make a gravy for potatoes. This time around I took a different approach, only due to the fact that I wanted to do something different with my potatoes. These recipes are extremely easy to make, and was a really good comfort food in the sense of smell, taste, and warmth.


  • One whole chicken, rinsed and patted dry
  • 6 cloves of garlic, finely chopped
  • Juice of one lemon
  • 3 tbs of olive oil

Greek ChickenPlace the chicken in a large ziplock bag. In the meantime, combine the garlic, lemon juice, and whisk in the olive oil. This will be the marinade for your chicken. Add the marinade to the chicken, massaging the bird in the bag to get all of the great flavors from the garlic, lemon, and olive oil. Seal and let marinade for 3-24 hours. When you are ready, preheat the oven to 375 degrees. Place the chicken on a roasting rack inside a pan and cook for nearly one and half hours. I basically cook mine until it is golden brown and the skin is crisp. I guess after cooking so many, you just know when it is done.

While the chicken is cooking, begin working on your potatoes.


  • 4 potatoes, quartered, then cut into large chunks
  • 1 8oz can of chopped tomatoes
  • 1 medium sized onion, quartered, then cut into large chunks
  • 1 tbs of Balti seasoning

Balti PotatoesCombine all of the above ingredients in a casserole dish. Cover and place in the oven for one hour and thirty minutes.

I plated the whole chicken with the potatoes around the perimeter and presented it family style, as it was a family meal. Everyone enjoyed it. The chicken had great flavor, and the balti seasoning was out of this world. For a great leftover, have the potatoes with breakfast. We are making chicken salad sandwiches with the leftover meat, with a different take on my foccacia bread. Enjoy.

Chappatis with Garlic Sauce

ChappatiYou might have known by now, but I enjoy exploring food from other cultures. Not too far back I made dishes like curry and hummus. Exploring Indian food has been something on my mind for quite some time now, in particular the flat breads. In this post I bring you something like the tortilla to the latin community, the chappati. I came across this flour in my local grocery believe it or not. So I purchased it, and upon checking out, I get the usual strange look for the checkout girls, a look like ‘what the heck is that?’. I brought this home and got to work. These are so simple to make, much like the tortilla, and in fact, I used the tortilla press (which I highly recommend getting) to shape and flatten them out.


  • 4 cups of Chappati flour
  • 1/4 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 1/2 cups of water, room temperature

ChappatiBegin by mixing your flour and salt together in a mixing bowl. Here is the fun part, probably much like making pasta. Make a well in the middle of the bowl and begin to add the water, mixing in the edges of the flour, gradually. When everything is mixed, add the oil and begin to knead for a few minutes, shape into a ball, then cover with a damp towel or with Saran Wrap for nearly 30 minutes.

When you are ready to roll, or press for my purposes, you can use a bit of flour for dusting, then shape into equal parts, approximately 1 to 2 inches in diameter. Flatten and roll out into a circle shape, approximately 5-7 inches in diameter. If you are using the tortilla press, following my process I did for my empanadas. Once flattened, I heat a cast iron skillet to medium high heat. No oil is needed here as the oil is already in the dough. Add a chappati to the skillet and cook for a couple of minutes on each side. They might begin to bubble and that is ok, this is just telling you that it is cooking just fine. Flip, and continue to cook for a couple more minutes. Once ready, I simply put in a tortilla warmer. If you do not have one, cover with a towel. Repeat the process until you are done.

Garlic Sauce with LemonMy entire family loved these. They are similar to a tortilla, however seem a bit more healthy in nature. I served these with a homemade roasted chicken with garlic sauce.

For the garlic sauce, it doesn’t get any easier. In a blender, add these ingredients:

  • 2 bulbs, yes bulbs of garlic
  • 1/2 cup of lemon juice
  • pinch of salt
  • 1 cup of EVOO (extra virgin olive oil)

Put in the garlic, salt, and lemon juice into a blender (NOT a food processor) and blend until smooth on medium speed. Begin to slowly add in the olive oil. Continue to blend on the same speed. The mixture will form a texture much like mayonnaise. You can store this in the refrigerator in a glass container for up to a week or so, if it lasts that long. 🙂 This goes great with grilled meats, or drizzled on lettuce, or spread on chippatis.


Curry Ingredients

My desire to dive into Indian cuisine has begun. I have been thinking about the food for a few weeks now, and a conversation was started with an employee at the Marquette University Law Library. Naimish and I have discussed food in the past, in particular restaurants around town, and grocery stores for Indian shopping. So after viewing a couple of weeks ago, and doing a simple search for Curry, my mouth began to water. Then, the light came on while walking past Naimish, and I asked him about curry. He discussed the regions of India and where the region he is from, they eat spicier food. The light got brighter as I love hot and spicy food. I asked him to send over his curry recipes, of which he did on Friday afternoon. I picked up a couple of the spices which I did not have in stock, and made his recipe for curry, without the eggs, of which his recipe was labeled as ‘Spicy Egg Masala’.

CurryI ate this Friday, Saturday, and Sunday in a couple of different ways. Friday was with baked chicken, Saturday was with potatoes, and Sunday morning on top of a egg cooked over easy. As I could not compare with a curry from Naimish, the flavors were pretty awesome.

  • Onions – 2, medium size, finely chopped
  • Tomato – 1. medium size, finely chopped
  • Green chilies – 2, medium size, medium hot, finely chopped
  • Fresh Ginger – 1-inch size, finely ground
  • Fresh Garlic – 3 cloves, finely ground
  • Vegetable oil – 1 tablespoon
  • Red chili powder – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Garam masala (Special Indian spice) – 1/2 teaspoon
  • Coriander leaves – a small bunch or 2 teaspoons, finely chopped (optional)
  • Salt – 1 teaspoon or adjusted to taste
  • Warm water – 1-1/2 cups

Method: Heat a pan and pour in the oil. Put the onions, tomato, green chili, and ginger and garlic in vegetable oil to a turn it into a coarse paste. . Saute it till golden brown. Add the Add red chili, coriander, turmeric, cumin, and garam masala powders and saute again for another minute. Sprinkle a few drops of water at this time, if needed. Saute until the oil separates from the paste. Add the 1-1/2 cups of warm water, and the eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency. Serve it hot with rotis, plain or jeera rice, or bread. Enjoy!


ChiliIt’s that time of year, you know, football season, and the end of baseball. I did say football season. Those are keywords that rumble my household, especially in the kitchen. Sundays in particular are days of a good family meal, whether we invite family, friends, or take time for own family, it is a special day of food. Growing up was the same way, it seemed like the warm, home-cooked meal, was always there on Sunday, well, that or pizza delivery or McDonald’s. 🙂

Ok. Football, and food. The first question of Sunday morning is typically ‘What should we eat for the game?’, followed by ‘Do we have to go to church?’. Let’s focus on the first, what do we eat for the game? This typically has ranged from nachos, chicken wings, pulled pork sandwiches, just to name a few. What always wins, however is chili.

I grew up eating chili. My dad might claim that he is chili master, and truly, he might be, however as I am learning the ways, I have made, and kept a pretty darn good recipe. This is yet another simple recipe, and something that can be enjoyed for days.


  • Ground Beef
  • Chopped/Small cubed Sirloin (optional)
  • One Large Yellow Onion, chopped
  • Four stalks of Celery
  • Four cloves, chopped Garlic
  • Water
  • Cumin
  • Black Pepper
  • One can, kidney beans, rinsed and drained
  • Two cans Hunt’s Chili mix
  • Cinnamon (optional)
  • Red Wine (optional)
  • Cheddar Cheese (optional)
  • Sour Cream (optional)
  • Corn Chips (optional)

ChiliBegin by warming your soup pan, I use a fairly large soup pan. On medium-high heat, begin to brown the meat. Make sure you drain the fat when cooked, then return to the stove on medium heat. Add the chopped onion, celery, garlic, 1-2 TB of dried cumin, and pepper. Cook for nearly seven minutes on medium and let the veggies sweat through. Add the two cans of Hunt’s chili mix, fill each can of water, and add to the pot as well. Mix and continue to cook. Once the beans are drained, add those suckers as well. Here’s the beauty; this process takes less than twenty minutes, and when this process is done, lower the heat to low, throw the lid on, and crack a beer. It’s ok. You can have a beer on game day, at noon.

My wife is quoted this past chili cook down saying ‘it’s a beautiful thing that you can leave this chili on the stove all day, and keep coming back for more. ‘

Enjoy, and go Packers!