Hey we got a first timer out here...and it is all Greek to me!

Hello All and welcome to Saved by the Egg Timer! 

First recipe....ok here we go... I have been reading and following recipe blogs for months.  I like the newness and excitement when I find a really great new blog to read and look through.  Personality is key above all ingredients, when I read them I want to first be uplifted and enjoy the material I read. If your uplifted you are joyful, energized, creative and above all else.......HUNGRY!  By that you will be inspired to create!

It's all Greek to me!  I wasn't sure what to add for my first post, nor do I know at all what I am doing yet. So hang in there with me and any help and suggestions would be welcome and appreciated.

Ok- so I wanted to come out with a bang. A recipe that impressed, delighted and showed off my skill-et....sooooo I decided to go with the seasonal, sensual and summertime seasonings! 

Greek food is great for summertime....a little of these are growing,

and a lot of these.

So utilize the delish, fresh and medicinal packed herbs growing on your deck, farmer's market or grocer's produce section.

Since I have these growing on my deck and have put the effort into watering them daily I better use them, right?  This is actually the first summer and time I have ever grown herbs and have been having pretty good luck and no herb funerals yet...so even those black thumbs may want to try because they can get kind of expensive at the store.  (Kitchen Technique #1-  As a rule of green or black thumbs go- for dried vs. fresh herb conversion is, 1 tsp dried equals 1 T fresh, or 3 times more for fresh). 

Greek Chicken

Print recipe here

2 pound boneless skinless chicken breasts

3 T olive oil
4 cloves garlic- minced
1 T fresh rosemary
1 T thyme
1 T oregano
1 lemon- juiced
2 tsp sugar (I used one packet of stevia)

1. Combine all ingredients and marinate chicken for a few hours up to overnight.

2. Grill until juices run clear.  (Cooking Confession #1- My name is Natasha and I am addicted to over-flipping on the grill.)

3.  Serve with my Greek Roasted Potatoes.

NEXT:  Start by going to the farmer's market and pick up some of these

 so you can make this recipe.

Greek Roasted Potatoes

Print recipe here

3 pounds red potatoes- quartered

¼ cup olive oil
2 T lemon juice- freshly squeezed
4 cloves garlic- minced
1 T fresh thyme
1 T fresh rosemary
1 T fresh marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper

1. Through all this in a metal baking sheet and toss to coat.





2. (a) Now this evening I decided to throw the pan on the grill and cook for 40 minutes watching the temp to stay at around 400 degrees while throwing my Greek Chicken on during the last 20 minutes and it turned out to be a great idea!

    (b) Normally preheat the oven to 400 degrees and bake for 40 minutes or until tender and browned and you will turn out with these golden medallions every time.

So now it is like at the end of a first date and there is that awkward silence.  Your not sure what to say or do.  Should you shake hands?  Lean in for a hug and a super-chic-European-cheek-kiss?  Or run away screaming to your car and floor it outta there in time to watch reruns?

Well, I hope that my very first post and recipes turned out well.  Thanks for stopping by Saved by the EggTimer and come back to check it out again soon!

Today's recipes where brought to you by, inspired or adapted from:  AllRecipes and MelsKitchenCafe, thank you.