Best 5 Kittencals Greek Lemony Rice With Feta Recipes

Welcome to the delectable world of kittencals Greek lemony rice with feta, a dish that captivates taste buds with its vibrant flavors and tantalizing aroma. This culinary creation draws inspiration from the sun-kissed shores of Greece, where the tangy zest of lemons mingles with the rich creaminess of feta cheese, creating a harmonious symphony of tastes. As you embark on this culinary adventure, prepare to be enveloped by the irresistible allure of this dish, transporting you to the heart of the Mediterranean with every bite.

Let's cook with our recipes!

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Kittencal's Greek Lemony Rice With Feta image

Make this only if you are a lover of Greek food, this is a full flavored rice with intense flavor and not for those with a plain palette! --- since not everyone has a taste for olives I have left them as optional, I most always add them in -- after making this a few times you will most likely want to adjust some of the ingredients to suit your taste, or you may not, the amounts listed are close to what I use when I make this rice --- this is very good!

Provided by Kittencalrecipezazz

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)
1 small onion, finely chopped
1 -2 teaspoon dried oregano (rubbed between your fingers to release the flavors)
3 large garlic cloves, finely chopped (do not finely mince or the garlic will burn when cooked with the onion)
1/2 teaspoon fresh ground black pepper
1 cup long grain white rice (washed over with cold water)
1 1/2 cups chicken broth
1 lemon, juice of, large whole
4 ounces crumbled feta cheese
1/4-1/3 cup kalamata olive, pitted and sliced (optional)
salt (optional and to taste)

Steps:

In a saucepan heat olive oil over medium-high heat.
Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
Add in the rice and stir using a wooden spoon for 3 minutes.
Slowly add in the broth and lemon juice; bring to a boil.
Reduce heat cover and simmer until the rice is tender (about 20 minutes).
Remove from heat and stir in the feta cheese (and kalamata olives if using).
Season with salt and more black pepper if desired.
Transfer to plate and drizzle the top with more lemon juice if desired.

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) image

These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT20m

Yield 16 meatballs

Number Of Ingredients 12

Ingredients

1 lb ground lamb
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/2 teaspoon fresh ground black pepper (or to taste)
1 -2 tablespoon fresh minced garlic
1/3 cup fresh minced parsley (can use a little more)
1 pinch dried oregano (rubbed between fingers to release the flavors)
1 small onion, finely chopped
1/2 cup crumbled feta cheese
1/2 cup chopped pitted green olives
2 eggs, slightly beaten
1 teaspoon white vinegar
1 tablespoon olive oil

Steps:

In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
Cover and refrigerate for 24 hours or up to 48 hours.
Shape into 16 meatballs, and place on a baking sheet.
Set oven to 350 degrees F.
Bake for about for 20-25 minutes or until meat is cooked.

Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

KITTENCAL'S GREEK FETA SALAD DRESSING

Kittencal's Greek Feta Salad Dressing image

Plan ahead this dressing has a 24 hour chilling time to blend the flavors, don't even think about serving this right away! this must be made on a food processor for the feta to combine properly --- the success of this dressing will highly depend on the quality of olive oil, oregano and feta cheese that you use I recommend purchasing those ingredients in a Greek grocery store --- cooking time is 24 hour refrigeration time ---- also see my highly-rated recipe#66596 --- and my mayonnaise-based recipe#359292

Provided by Kittencalrecipezazz

Categories Greek

Time P1DT5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 11

Ingredients

1 cup olive oil (preferable extra virgin)
1 lemon, juice of, whole
2 tablespoons red wine vinegar
1 tablespoon dried oregano (rubbed between fingers to release the flavors, do the same with the dried basil)
2 teaspoons dried basil
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
3/4 teaspoon white salt
1/2 teaspoon fresh ground black pepper (can use more)
1 teaspoon sugar
1/4-1/3 cup coarsely crumbled feta cheese

Steps:

In a food processor combine the first 10 ingredients; process for about 10 seconds.
Add in the feta cheese and continue to process until the cheese has combined (this may take about 12-15 seconds).
Place in a glass jar with a tight-fitting lid and refrigerate for 24 hours.
Shake well before using.

KITTENCAL'S GREEK FETA AND OLIVE OMELETTE

Kittencal's Greek Feta and Olive Omelette image

yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220

Provided by Kittencalrecipezazz

Categories Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 tablespoon butter
4 large eggs
2 tablespoons whipping cream (or use half-and-half or 2 tablespoons cold water)
1/8 teaspoon baking powder
1/8 teaspoon dried oregano (or use 2-3 teaspoons chopped fresh)
1/4 teaspoon fresh ground black pepper (or to taste)
1 pinch salt (optional or to taste)
1/4 cup crumbled feta cheese
1/4 cup chopped pitted black olives

Steps:

In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
In a medium skillet melt butter over medium heat until sizzling.
Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
On one side of the ometette sprinkle the feta cheese and olives.
Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
Slide onto a plate.

Nutrition Facts : Calories 319.5, Fat 27.1, SaturatedFat 13.2, Cholesterol 475.5, Sodium 642.7, Carbohydrate 3.3, Fiber 0.6, Sugar 1.6, Protein 15.8

Tips:

Use high-quality ingredients: This will make a big difference in the flavor of your dish. Look for fresh, ripe vegetables, and flavorful herbs.
Don't be afraid to experiment: There are many different ways to make Greek lemony rice with feta. Feel free to adjust the ingredients and proportions to suit your own taste.
Serve it with your favorite Greek dishes: Greek lemony rice with feta is a great side dish for grilled meats, fish, or vegetables. It can also be served as a main course, topped with additional feta cheese and fresh herbs.

Conclusion:

Greek lemony rice with feta is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new side dish or main course, give this recipe a try. You won't be disappointed!