GARLIC-OREGANO GRILLED PITA BREAD
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Side Kid-Friendly Quick & Easy Backyard BBQ Family Reunion Grill Grill/Barbecue Potluck Oregano Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.
GRILLED GARLIC BREAD
Provided by Food Network
Time 7m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill until the coals are somewhat gray with ash; the flame should be low. Meanwhile, combine the olive oil, garlic, basil, and oregano in a small bowl. Brush both sides of the bread with the olive oil mixture and sprinkle 1 side of the bread with the cheeses. When the coals are ready, place the bread, cheese side up, on the grill. Cover and cook the bread until the cheese melts and the underside of the bread is toasted, 1 to 2 minutes. Serve warm.
GARLIC & OREGANO BREAD
Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC PITA BREAD BITES
Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.
Provided by LISAREBBECHI
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
- In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
- Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g
OREGANO GARLIC BREAD
"When making spaghetti one night, I created this recipe to use up left over sub rolls," says Laura Winemiller of Delta, Pennsylvania. "It's simple to increase when you're having guests for dinner."
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter and seasonings; spread over cut sides of bun. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until toasted.
Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR
This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.
Provided by LifeIsGood
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
- Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
- Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
- Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
- Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
- Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
- To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!
Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F
This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!
Provided by cookin4six
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat.
- Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275°F.
- Wrap pita breads in foil.
- Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
- Add oregano, garlic and whisk again to combine into dressing.
- Pour half the dressing over chicken tenders.
- Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl.
- Pour remaining dressing over salad and toss well.
- The salad should be very lightly dressed.
- Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
- Remove pitas from oven and unwrap.
- Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7
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