Testing the Markets
The big Farmer’s market was today and I went to see what good ol’ Kusadasi had to offer. Of course I took a bunch of pictures and will post them in a separate category I like to call “random photos” once I figure it out (or I should say once Doug figures it out for me). In the meanwhile I posted a creepy Turkish carnival picture. Maybe this ride is a lesson to kids to not look up the strange ladies skirt as she twirls you around, and what’s up with murals of the odd Yanni tribute band? Too funny. Also there is a picture of the spice stall at the market, look close at the tea under the apple tea, I need to figure out how smuggle a bunch back to the states and make a killing. I gave Jenna a packet for a present and she got a real kick out of it. The market was truly amazing, though I have wide eyes when I travel and it doesn’t take much to impress me, but it really did go on for five or six blocks, and I saw and tasted things that I haven’t before. I have to get in Turkish cooking mode since our next charter will spend the whole time in various parts of Turkey, you will need your map for this trip coming up, I am excited to see some new things and provision in interesting, if not challenging places. This is not a Turkish recipe, but it’s heading in the right direction. I was messing around with a garlic sauce idea the other day and used mashed potatoes as it’s base, I didn’t like it as a finished sauce, but it made a good base for a chicken casserole for the crew. This is an easier and streamlined version.
Greek Chicken Bake
4 chicken breast
1 can condensed cream of potato soup, plus 1/2 can of water
juice from half a lemon
2 large garlic cloves, minced
1/2 tsp. oregano
1/2 cup crumbled feta cheese
1/2 cup chopped tomaotes
Spray an 8 inch or 9 inch baking pan and place chicken in single layer. Mix the other ingredients together and pour over chicken. Bake in a 350 degree oven for 40 minutes until cooked through.
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