Summer favorites with FAGE yogurt

FAGE Fried Chicken
Serves 4 – 6

Marinade Ingredients:
2 cups FAGE Total 2%
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Dried Oregano
1/2 teaspoon Ground Cumin
1 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Garlic Powder
2 3 ½ – 4 pound Chickens

Directions:
In large mixing bowl, combine all marinade ingredients.
Remove wing tips and backs from chickens. Cut each chicken into 8 pieces for 2 legs, 2 thighs and each breast half-cut into 2 (breast/wing & breast). Combine chicken with marinade and marinate 6 – 12 hours.

Fried Chicken Ingredients:
Marinated Chicken pieces – wiped mostly dry
2 cups All-Purpose Flour
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
2 teaspoons Ground Cumin
1/2 teaspoon Cayenne
2 teaspoons Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Ground Allspice
2 cups Canola Oil

Directions:
Mix all dry ingredients, then combine with the chicken pieces in a large bag and shake to coat
thoroughly. Remove from bag and shake off excess flour.

Preheat oven to 350*.

Heat the oil in a large skillet. Oil should be about an inch deep. When oil is shimmering, carefully lower
the legs and thighs into the hot oil. Cook slowly until golden brown, turning to give the chicken an even
golden color. When well browned and cooked, 8 – 10 minutes, remove and drain on paper towels.
Then place on a baking sheet and transfer to the oven for 15 minutes to complete cooking.

When finished with the dark meat, repeat procedure with the breast pieces.

Check pieces for doneness and serve hot from the oven.

Oven Fried Option
Replace All-Purpose flour with Panko bread crumbs. Season and “bread” the chicken pieces as
described.
After coating chicken pieces with bread crumbs, place on a foil lined baking sheet. Spray chicken pieces
with a “Pam-like” spray or an oil mister. Bake at 350* for 15 minutes, turn pieces over, re-mist and
return to oven for 10 – 15 minutes. Check for doneness and serve hot from the oven.

FAGE LEMON COLESLAW

Serves 4-6

Dressing Ingredients:
1/2 cup FAGE Total 2%
1/2 cup Mayonnaise
1/3 cup Fresh Lemon Juice
2 teaspoons Lemon Zest
2 tablespoons Dijon Mustard
2 tablespoons Olive Oil
1 tablespoon Sugar
1 tablespoon Prepared Horseradish
1 teaspoon Salt
1/2 teaspoon Celery Seed
1/2 teaspoon Freshly Ground Black Pepper

Directions:
Whisk together all ingredients in a bowl.

Slaw Ingredients:
8 cups Green Cabbage, shredded (approximately 1 ½ pounds)
1/2 cup Green Pepper, small dice
1/2 cup Red Pepper, small dice
1 cup Scallion, green and white, thinly sliced
2 tablespoons Parsley, chopped

Directions:
Combine slaw ingredients and toss with dressing. Let chill for 30 minutes to an hour, adjust seasoning and serve.

FAGE MACARONI & CHEESE
Serves 6-8

Ingredients:
8 ounces Elbow Macaroni
1 tablespoon Olive Oil
1 cup Onion, fine
1 cup Red Pepper, finely diced
1/4 teaspoon Salt
1/2 cup All-Purpose Flour
1/2 cup Butter
1 ½ cup Whole Milk, warm
1/2 cup FAGE Total Classic
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Salt
10 ounces Cheddar Cheese, grated
1/2 cup FAGE Total Classic
1/2 teaspoon Tabasco Sauce
1/4 teaspoon Ground Black Pepper
2 ounces Cheddar cheese, grated
2 ounces Feta cheese, crumbled
1/2 cup Panko Bread Crumbs

Directions:
Bring a pot of salted water to a boil. Add elbow macaroni and cook for 4 minutes. Drain and rinse with cold water to stop cooking.

Warm the olive oil in a skillet over medium heat. Add onions and sauté for 3 minutes. Add red pepper and salt and continue cooking until vegetables soften. Remove from heat and reserve.

Preheat oven to 350*. Butter a 2 quart casserole.

Melt butter in a medium saucepan. Add flour, stir and continue to cook for 2 minutes or so. Gradually whisk in warm milk and yogurt, whisking constantly to keep smooth. Add nutmeg. Bring to a low simmer and remove from heat. Stir in 10 ounces of cheddar cheese. Whisk until smooth. Add remaining 1/2 cup yogurt and Tabasco. Combine macaroni, onion mix and cheese sauce and transfer to prepared casserole. Bake at 350* for 30 minutes.

Combine remaining cheddar cheese, feta and bread crumbs. Remove casserole from oven and top with crumb/cheese mix. Return to oven for 15 minutes or until golden brown and bubbling.
FAGE YOGURT DILL BISCUITS
Makes twelve 2” biscuits

Ingredients:
1 ¾ cups All-Purpose Flour
1 teaspoon Sugar
1 ½ teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
4 ounces Unsalted Butter, cut into small dice
1 cup FAGE Total 0%
1/4 cup Fresh Dill, finely chopped
1/4 cup Heavy cream, to taste

Directions:
Combine 1st six ingredients in the bowl of a stand mixer with paddle attachment. Add diced COLD butter, and mix into the dry ingredients, using slow to medium speed until the batter is worked down into small pea sized bits. Stop mixer. Add yogurt and dill. Slowly mix together until just combined.

Turn out onto a floured board and mix by hand until last floury bits are combined. Roll out dough to about ½” thickness. Using a 2” cutter, cut out biscuits and place on parchment paper lined baking sheet. Place baking sheet in freezer.

Preheat oven to 400*. When oven is ready, remove biscuits from freezer and brush tops lightly with heavy cream.

Bake for 16 – 18 minutes, rotating baking sheet after 10 minutes.
FAGE YOGURT GREEK EGGS BENEDICT
Serves 4

Ingredients:
8 medium FAGE Yogurt Dill Biscuits
8 medium Canadian Bacon slices
10 ounces Fresh Spinach leaves, washed and dried
1 tablespoon Olive Oil
1 recipe FAGE Yogurt Hollandaise (see below)
8 large Eggs
1 tablespoon White Vinegar
1/3 cup Feta Cheese, crumbled

Directions:
Place 2 biscuits on each plate.

Put salted water in a large skillet to the depth of about 2 inches. Add vinegar. And bring to a simmer.

Gently sauté Canadian bacon in a dry sauté pan and keep warm.

Warm a medium sauté pan with olive oil. Add spinach and sauté until wilted. Season with salt and pepper and keep warm.

When water with vinegar is just barely simmering, crack an egg into a small dish, and then gently slide egg into water. Repeat with remaining 7 eggs. Cook 3 – 4 minutes.

While eggs are poaching, top each biscuit with 1 slice of Canadian bacon and sautéed spinach.

With a slotted spoon, top the spinach with one poached egg.

Spoon Hollandaise Sauce over each egg and garnish with crumbled feta.

Serve immediately.

FAGE YOGURT BLENDER HOLLANDAISE
Ingredients:
3 large Egg Yolks
2 tablespoons Fresh Lemon Juice
1/4 teaspoon Salt
1/4 teaspoon Dry Mustard Powder
1/4 teaspoon Siracha Pepper Sauce
4 ounces Butter, warm & melted
3 tablespoons FAGE Total Classic

Directions:
Place all ingredients (except the melted butter) in the bowl of the blender. Mix briefly to combine well.

With machine running on low, gradually add the warm melted butter in a slow stream through the
center opening of the lid.

Transfer mixture into a double boiler over warm water (no flame). Whisk in yogurt. Serve warm, not hot.
FAGE YOGURT PANNA COTTA WITH RHUBARB STRAWBERRY COMPOTE

Ingredients:
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons Cold Water
1 cup Heavy Cream
1/4 cup Sugar
1/4 cup Flavorful honey (Wildflower or Thyme for example)
1 teaspoon Lemon Zest (1 large lemon)
1 17.6-oz tub FAGE Total Classic (2 cups)

Directions:
In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.

In a small saucepan, bring the cream, honey, sugar and lemon zest to a simmer. Remove from heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the cream mixture. Pour the mixture into six ½-cup ramekins and refrigerate until set, at least 3 hours.

Rhubarb Compote Ingredients
1/2 pound Fresh Rhubarb stalks, ½” dice (2½ cups)
6 medium Strawberries, stemmed and sliced (3/4 cup)
1 cup Sugar
1/2 teaspoon Rosewater

Directions:
Combine rhubarb, strawberries and sugar in a bowl and let macerate for 1 hour or more. Heat a large sauté pan. When warm, add fruit and sauté over medium high heat until juices start to flow and gradually thicken slightly. This should take about 4 – 5 minutes. The rhubarb should be cooked through and not falling apart. Remove from heat and cool. Stir in the rosewater.

Note: If rhubarb is unavailable, the compote may be made with all strawberries.

FAGE YOGURT, BLUEBERRY AND ALMOND PARFAIT
Makes 4 parfaits

Ingredients:
1 pint FAGE Total 0%
1/2 cup Sliced Almonds
1 ½ cups Fresh Blueberries
1/4 cup Honey

Directions:
Toast almonds in a dry skillet over medium high heat until golden brown. Stir the almonds often to prevent scorching and to get an even color. Set aside to cool.

Set out 4 clear glass parfait glasses or small wine glasses.

Carefully spoon a small amount of yogurt in each glass. Add a layer of blueberries and then toasted almonds. Drizzle with a teaspoon of honey.

Repeat 2 times in each glass. Serve.
FAGE YOGURT POTATO SALAD
Serves 4-6

Salad Ingredients:
2 pounds Small Red Potatoes, scrubbed clean
1/4 cup Kalamata Olives, pitted and cut into slivers
1/4 cup Pimento Stuffed Green Olives, sliced
1/2 cup Celery, diced
2 Tablespoons Sun Dried Tomato, chopped

Dressing Ingredients:
1/2 cup FAGE Total 2%
1/4 cup Mayonnaise
4 teaspoons Dijon Mustard
2 Tablespoons Chives, finely chopped
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Directions:
Place potatoes in a large pot with cold salted water. Cover and bring to a simmer. When water begins to simmer, remove heat and continue to cook slowly, until potatoes can be pierced easily with a skewer. Timing will vary depending on size of potatoes. Start checking 5 minutes after water reaches a simmer. When potatoes are cooked, drain gently and cover with cold water to stop the cooking. When cool, place in refrigerator for at least an hour to chill.

Place dressing ingredients in a bowl, and whisk to combine.

Gently cut chilled potatoes in half or quarters (depending on size). Add remaining salad ingredients and the dressing. Stir gently to combine. Serve well chilled.