GREEK PORK SOUVLAKI

2 lbs pork steak / pork fillet chopped into bite-sized chunks
¼ cup olive oil
1/3 cup fresh lemon juice
4 garlic cloves crushed
2 tsp dried oregano
2 tsp rosemary finely chopped
1-2 tsp salt
1 tsp black pepper


Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge. Carefully skewer the marinated pork onto skewers. Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 minutes.
Serve with lemon wedges, tomatoes, cucumbers, olives and pita.

SOUR CREAM RAISIN BARS

1 cup brown sugar
1 cup butter
1 3/4 c quick oats
1 teaspoon baking powder
1 3/4 cups flour
1/2 cup nuts

1. Mix and press half of mixture into a cake pan.

2. Soak 2 cups of raisins in water and then drain.

3. In a saucepan, boil the following until thick:

1/4 tsp salt
1 cup sugar
1 1/2 cup sour cream
1 teaspoon vanilla
3 tablespoons cornstarch
3 egg yolks

4. Add raisins.  Place on top of first layer of dough and then add remaining dough.

Bake at 350 degrees for 30 minutes.

CREAMY LEMON CHICKEN

2 tablespoons olive oil

10 boneless, skinless chicken tenders

1 teaspoon Herbes de Provence

1/2 teaspoon creole seasoning or other spicy seasoning salt

1 cup reduced-sodium chicken broth

1 3/4 cup heavy cream

zest of 1 lemon

2 teaspoons lemon juice

3/4 pound fettuccine, cooked al dente according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Province and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.