Cooking With Sharona

So much more you can do with our soup mixes

ROCKIN MOROCCAN BEEF NOODLE!! Recipe will be posted soon. Pictured below is one with an egg noodle, the other picture with a gluten free noodle. ... For most of you who know me, I never follow a recipe, I do look at them though. Lol. So I always need a few days to take the recipe from my head to paper. Thanks everyone!!

TZATZIKI ( Epicure Style ) INGREDIENTS 2 cups of plain yogourt ... 1 cup of grated cucumber 3 tbsp of Epicures Lemon Dilly A pinch of salt INSTRUCTIONS 1) Combine all ingredients together . 2) Let stand in refrigerator for at least an hour before serving ( i usually make the day before) If you only need a littke tzatziki cut the recipe in half. Its good for about 5 days in fridge. Recipe is on the back of the Epicure tzatziki jar. Serve with veggies, on a wrap, over your Greek potatoes and of course on your kabobs!! Enjoy my friends and Bon Appetite!!

GREEK RICE INGREDIENTS 1 1/2 tsp of extra virgin olive oil... 11/4 cups of chicken stock 1 garlic clove ( minced or Epicure roasted garlic) 1/2 finely chopped onion 11/2 cups of long grain rice ( uncooked) 1 cup of water 2 tsp of dry oregano and basil ( or Epicure Greek seasoning) 2 tbsp of lemon juice Fresh basil Dash of salt and pepper INSTRUCTIONS 1) Heat oil over medium heat in small pot . 2) add onion and garlic and sautee for 5 minutes or until translucent. 3) Add your chicken broth and water then add your rice. Place a lid on your pot. Being it to a simmer, stir once, then turn your heat down to low. 4) cook for another 12 minutes or until water is evaporated. 5) Remove pot from stove and let rest for 10 minutes ( keep lid on ) 6) Remove the lid. Stir in lemon juice and your dried spice or your Epicure Greek spice, add a dash of salt and pepper. 7) Toss rice and place in a pretty bowl. Add chopped fresh basil on top and garnish with a few lemon slices . There you go, an amazing Greek rice that can go with any dish!! Bon Appetit my friends.

Greek Lemon Potatoes INGREDIENTS 2.5 lbs of potatoes ... 1 1/2 cups chicken stock 1/4 cup of olive oil 1/4 cup of lemon juice 5 cloves of garlic ( or Epicure roasted garlic ) 1 tbsp dried oregano ( or Epicure Greek spice) Dash of salt and pepper INSTRUCTIONS Peel and cut potatoes to the size of your liking. Place potatoes in a roasting pan and add all the ingredients but not the garlic yet, then toss well until completely covered. Roast for 20 then turn potatoes and now you can add the garlic . Bake for about another 25 minutes or until fork goes through the potatoes and liquid is absorbed.