Sugar Who? Elizabeth in her 1878 Bed and Breakfast kitchen!

Hi, I am Elizabeth Nhambure in downtown Cameron.

This is a new recipe I found online. With society being more health conscious, I seek options that are close to the selected dietary options.

I found this recipe using Google. Generally, recipes using fish and chicken are interchangeable. The original recipe suggested salmon but it is not always available in small town grocery stores.

Southern Skillet Chicken with Mediterranean Rice and Herbed Feta

Cook the Chicken

Start by heating up a large, high-sided skillet, cast iron if you’ve got it, over medium heat for about 4 minutes, just to get it good and hot.

While that’s warming up, grab your boneless, skinless chicken thighs or breasts (your choice, but thighs keep it juicy). Rub the top of the chicken with a mix of smoked paprika, dried oregano, dried parsley, red pepper flakes, and salt. Use about 1 tablespoon of olive oil to help those spices stick and bring out the flavor.

Pour 2 tablespoons of olive oil into the hot skillet. Carefully lay the chicken in, seasoned side down. Let it sizzle away on medium-high heat for 4 minutes without messing with it.

Flip the chicken and turn the heat down to medium. Cook another 5 to 6 minutes until it’s cooked through and has a nice golden crust. Remove the chicken from the skillet and set it aside on a plate to rest.

Wipe the skillet clean with paper towels, but don’t scrub too hard, you want to keep a little of that flavor in there.

Make the Rice

In that same skillet, add your cooked rice, a drained can of chickpeas, a handful of sliced cherry tomatoes, and a scoop of sliced black olives.

Pour in 3 tablespoons of fresh lemon juice and stir everything together over medium heat to warm it all through. If the skillet’s lookin’ a little dry, add a tablespoon of olive oil. Season with salt and black pepper to your liking.

Herbed Feta Mixture

In a medium bowl, mix together some cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, and ¼ teaspoon of dried oregano. If you’ve got fresh oregano handy, chop up about 2 tablespoons and stir that in too. Coat that cheese real good with all the herbs and oil.

Bring It All Together

Spoon half of the herbed feta mix into the skillet and stir it right into the rice and veggies. Chop or shred the cooked chicken and fold it gently into the rice mixture. Let it warm up just a bit more on medium heat.

Top it all off with the rest of the feta mix and a little more fresh oregano if you’re feelin’ extra. Serve it hot, straight from the skillet if you like, and enjoy this Southern spin on a bright, Mediterranean classic.

Cookin’ Tip: If you’re feelin’ bold, those chicken pan drippings or crispy bits at the bottom of the skillet make this dish even better, don’t let ‘em go to waste.

2 lbs chicken

1 teaspoon paprika

½ teaspoon oregano

½ teaspoon dried parsley

¼ teaspoon red chili flakes

¼ teaspoon salt

3 tablespoons olive oil divided

Mediterranean rice

1.5 cups cooked jasmine rice

15 oz chickpeas canned

6 oz cherry tomatoes (2 colors) sliced in half

⅓ cup kalamata olives sliced

¼ cup green olives sliced

3 tablespoons freshly squeezed lemon juice

Feta cheese mixture

6 oz feta cheese diced into small cubes

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

¼ teaspoon dried oregano or more

2 tablespoons chopped fresh oregano optional

fresh oregano for garnish

This chicken recipe originated form Julia’s Album as a 30-minute one-pan meal, Mediterranean Salmon.

Healthy eating is not new to me. Especially having served in the military. We would often seek healthy options, but it wasn’t always easy. So, we found creative ways to eat healthy. Now that I am retired, and older, I pay more attention to what I put in my body.

The ingredients were procured locally but none were from any local farm. However, there are opportunities, because we as farmers, share our overflow produce with one another.

I think it’s pretty evident that a large number of American families are interested in growing more of their own food. There are many reasons for this, some of which can be directly attributed to the times we live in, but the short distance in the supply chain is an important factor for me.

If you have a garden, the majority of the ingredients you need to prepare your meals are already available to you.

The salad recipe was adapted from delish with Lindsay Funston.

Down-Home Garden Fresh Greek Salad

1 good-sized cucumber, sliced in half lengthwise, then cut into thin little half-moons (I used two!)

½ a red onion, sliced real thin

1 pint of cherry or grape tomatoes, cut in half

1 cup of Kalamata olives, halved and pitted

6 oz. of Feta cheese, cut into bite-sized cubes (about ½ inch)

2 tablespoons red wine vinegar

Juice of half a fresh lemon

1 teaspoon dried oregano

A good pinch of kosher salt

A few grinds of fresh black pepper

¼ cup extra-virgin olive oil

Grab a big bowl and toss in the cucumber, red onion, tomatoes, and olives. Fold in Feta cubes. Don’t stir too rough, just enough to get everything friendly.

In a smaller bowl or Mason jar, whisk together the red wine vinegar, fresh-squeezed lemon juice, and oregano. Sprinkle in some salt and pepper to taste. While you’re whisking, slowly pour in the olive oil until the dressing’s nice and smooth.

Drizzle that tangy dressing right over your veggie mix, and give it all a good but gentle toss to coat. Serve it up chilled or room temp, either way, it’s crisp, cool, and full of sunshine flavor!

Visit me at my 1878 Bed & Breakfast in Downtown Cameron.

July 17, 2025

Elizabeth Nhambure

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