So, You Want to Dine Like John Stamos?

Well, I'm sorry. We're all out of Cocaine, Oikos Greek yogurt, and Olsen Twins' tears. This is what I imagine John Stamos's diet consists of. We also aren't sure how to make recipes for Dave Coulier's penis so you're out of luck— or are you? Read on, lovelies.

"Was it made of— wood?" I'm sure Uncle Jessie knows.

I love going out and discovering new restaurants that nobody ever goes to. It makes me feel like I've found my own little piece of Heaven. My favorite find was this quaint little Greek place that had the freshest ingredients and the most delicious dishes. My mom and I used to go almost every morning for breakfast. They made an amazing Greek omelet. They also had the cheapest mouth watering lunch specials. One of these specials was a Chicken Oreganatto plate. The chicken was marinated perfectly and the was so juicy.

I moved to Idaho for a year and missed it so much that I searched everywhere for the perfect recipe and came up with this one shown below.  Of course, the downfall of me liking secret restaurants that nobody ever goes to is that they all eventually close down, as did this one. The same thing happened with this amazing little Middle Eastern place that my friend and I discovered. They had such delicious Chicken Shawarma and a fantastic selection in their hookah bar section. It was the cheapest form of a luxurious lunch I've ever had. 

Enough reminiscing! Here's my way of faking something exotic while not breaking the bank and still being able to treat yourself to an international dish using very little ingredients. To fake it being even more fancy, serve on a bed of red leaf lettuce on a platter. People eat with their eyes, unless your from Florida, then you probably just eat people's eyes.

Chicken Oreganatto   

• 5 leg quarters, skin removed, preferably legs separated from thighs but it isn't necessary
• 1 small bundle (about 10 sprigs) of fresh Oregano, chopped
• juice of two lemons
• 1/2 c olive oil
• salt, pepper, garlic to taste

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl whisk together lemon juice, olive oil, salt, pepper and garlic until it forms a nice vinaigrette. 

Stir in chopped Oregano.

Place chicken pieces in a large bowl or dish and marinate no less than one hour. I usually marinate them overnight.

Once finished marinating, place in a baking dish and bake until internal temperature reaches 165 degrees Fahrenheit.

Serve with a simple salad with Green Goddess dressing or:

Quinoa Tabouleh

• 2 c uncooked Quinoa
• 4 c chicken broth
• 1 bundle Parsley, chopped
• 1 large cucumber, peeled and diced
• 3 Roma tomatoes, diced
• 1/2 c green onions
• Salt, peppr, garlic to taste
• 1- 4 to 6 oz container of crumbled Feta

Boil chicken broth and Quinoa together.

Once boiling, reduce heat and cover until all water in evaporated.

Stir in everything except for Feta.

If serving warm, add in Feta and serve.

If serving chilled, stick in the fridge or freezer until desired temperature and stir in Feta before stirring.

Sidenote: I know that Tabouleh is traditionally made with Bulgar and mint. I hate both of those things and found the mint to be to overpowering. This has a much better flavor and the Feta adds to it.

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