Marlee's Diner & Bakery, Deerfield Beach, FL Videos

Chicken Souvlaki - My quick and easy version! Ingredients: Chicken Breast - Sliced Thin Olive Oil Lemons ~ Juiced Oregano Garlic Powder Salt & Pepper Preparation: No measurement this time! Measure with your heart! Slice Chicken Breast into thin strips. Place in a bowl Add the rest of the ingredients and mix In a hot pan with a drizzle of olive oil, add the chicken in one layer, don’t overcrowd and don’t be tempted to stir fry, let it get golden brown. Turn over and do the same. Remove and you’re done! Serve as a topper to a salad; in a pita pocket, as a wrap, or on the side with Tzatziki, salad and rice! (You can throw some sliced onion, peppers or mushrooms into the pan with all those yummy bits and sauté!! So delicious!! )

Christina’s Portokalopita- Orange Filo Cake Ingredients: 1 Cup Orange Juice (about 5 oranges) 1 Box Filo Dough 1 Cup Whole Milk 1 Cup Sunflower Oil 3/4 Cup Sugar 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Vanilla 3 Eggs Syrup: 3 1/4 Cups Water 1 3/4 Cups Sugar Juice of half an orange Zest of 1 orange A squeeze of lemon Combine water, sugar, orange juice and zest in a pot and bring to a boil and immediately lower heat to medium, simmer for about 10 minutes until a rich golden brown color. Add a squeeze of lemon, stir and remove from heat. Completely cool before using. ** The lemon isn’t for flavor, it’s to prevent crystallization ** Preparation: Make the syrup first and let cool completely Take Filo out of plastic and unroll. Allow to air dry for about 30 minutes. In a large bowl, crumple and break the Filo dough into small pieces. Set aside. In another bowl, assemble the rest of the ingredients and mix well Pour the wet ingredients into the crumpled Filo and combine. Pour that into greased pan and bake in a pre-heated 350 degree oven for about 1 hour until golden brown Remove from oven and immediately pour the cooled syrup onto the hot Portokalopita Allow the syrup to get absorbed, about 10-15 minutes depending on the humidity * Serve with Vanilla Ice Cream and Enjoy!!!!

Baked Lemon Oregano Chicken and Potatoes. Ingredients: 1 Whole Chicken. 6-8 Potatoes 2-3 Lemons Salt & Pepper to taste. 1-2 Tablespoons Oregano. Olive Oil Water. Preparation: * Place Chicken in the center of a large pan Peel and quarter potatoes lengthwise and arrange around the chicken. Drizzle olive oil, salt, pepper, oregano & lemon juice over the chicken and potatoes. Use your hands to spread the ingredients evenly & use your judgement on what looks right as far as using more seasoning if you like! Add water to the pan making sure it covers potatoes approximately 3/4 of the way up. Place in a pre-heated 425 F oven until the chicken and potatoes get golden brown. Tent the chicken with a piece of foil, lower the oven to 350F and continue baking until done! Enjoy!!

Marlee’s Diner Stuffed Cabbage, Peppers & Veggies *to be clear, we make these one at a time! An either or situation 😊 just figured I’d share both! *Also, our family’s Greek recipe for Stuffed Cabbage “Lahanodolmathes” is different as is the Stuffed Peppers/tomatoes “Yemista” recipe. I’ll share those another time! Stuffing Mixture: 1 lb ground beef 2 cup diced onions 1 cup chopped parsley 1 15oz can tomato puree 1/2 cup rice 1 teaspoon salt 1/4 teaspoon pepper 3 cups water Tomato Sauce: 1 15oz can tomato sauce 1-2 cans water Salt & Pepper to taste 1 tsp Garlic Powder Mix all ingredients and place aside Prepare the Filling: On High heat sauté the onion and garlic then add the ground beef; cook until browned. Add rice, tomato sauce, salt & pepper, until well blended and bring to a boil. (add some water so that it’s loose and has enough liquid for the rice to cook and puff up) Add parsley lower and simmer until rice is almost cooked through and mixture has thickened. Cabbage Prep: Cut out the stem of a large head of green cabbage. Place in boiling salted water until the leaves are tender and pliable. Remove the head of cabbage from the water and allow to drain and cool on a dish towel. Carefully peel approximately 12 leaves. Lay cabbage leaf flat on a cutting board. Cut a slice or v shape at the bottom of the leaf removing the tough rib. Approx. 1-2 inches. Assembling and Cooking Stuffed Cabbage: Prep the baking dish: I like to chop the left over cabbage and lay on the bottom of the baking pan. Then pour some of the tomato sauce on top of that. Get ready to Roll & Bake: Place a scoop of filling on the bottom center of leaf & then roll, fold and tuck. Place the roll in the pan, adding each additional roll snuggly next to the other with the seam side down. Pour remaining sauce over the top. Cover with aluminum foil and bake on 350 for about an hour. Remove foil and bake 30 more minutes until lightly b