Secret Ingredient Game Challenge: Rizogalo (Rice Pudding)

Hello my lovely foodies! I am back in action, and bringing the AWESOME Secret Ingredient Game Challenge here on Kouzounas Kitchen.

A while ago in my new food group on Facebook, I decided to come up with a fun yet challenging food game where we pick one secret ingredient from a list that I found on the Food Network. Check out the list here.. >> 

Foodify Food Bloggers:

Nidhi @PlatterJoy Cream-Paneer-PlatterJoy

Check out Nidhi’s secret ingredient recipe. Her secret ingredient is: Ginger and Green Onion Paste

Athina @KickingBackThePebbles glazedporkroll04

Check out Athina’s secret ingredient recipe. Secret ingredient is: Balsamic Vinegar

Angela @ConstantWining

Check out Angela’s secret ingredient recipe. Secret ingredient is: Anchovies

Gina @WineFoodieLover ginalentilsoupchallenge1

Check out Gina’s secret ingredient recipe. Secret ingredient is: Lemon Juice

Natalia @TheGreekGlutton Rusk-Salad-Tomatoes-Olives-Feta-2

Check out Natalia’s secret ingredient recipe. Secret ingredient is: Crutons.

Kiki @TheGreekVegan 

Check out Kiki’s secret ingredient recipe. Secret ingredient is: Pomegranate molasses.

Kiki will share her Greek Sangria, Mavrodaphne wine, Metaxa brandy, pomegranate & orange juice, pomegranate seeds and pomegranate molasses.

**I will be updating this post as food bloggers will be posting their links shortly. Please stay tuned in for that. Thank You! 


We had to choose 5 ingredients of our very own and then 1 more ingredient from the Food Network secret ingredient list. We went by alphabetical order in our FB group, that way it was fair to pick the secret ingredient. :) I believe it was very challenging for all of us to find the perfect recipe while only utilizing 6 ingredients, but I think we all did it! We actually all rocked it, and I am proud of everyone!! Each of these recipes you will find are either sweet or savory. I decided to do a savory Greek dessert which I added a twist to.

Rizogalo Twist (Greek Rice Pudding With A Twist)

Difficulty:  Easy

Servings: 4-6 



~Traditional rizogalo is served with cows milk, and sometimes eggs. I wanted to try out a different version of rizogalo with coconut milk, and make it Vegan friendly since I am doing a Vegan Challenge in our group this Wednesday! Stay tuned in for that. ~

Secret Ingredient: Arborio Rice


  • 1.2 cup Arborio Rice
  •  2 Cinnamon Sticks
  •  4.5  cups Coconut Milk
  • 1 cup granulated sugar
  •  1 tablespoon Vanilla flavoring
  • 1 lemon- reserve peel/ zest


  1. In a large pot, heat the milk and rice over medium heat. Stir constantly until it begins to come to a simmer.
  2. Add the cinnamon sticks, and lemon peel and zest.
  3. Reduce the heat to medium, and keep stirring. Cook for about 30 minutes until the rice is tender.
  4. It is important to keep an eye on this yummy mixture, as it can burn quickly on the bottom of the pot.
  5. Remove from heat, and discard the lemon peel, and cinnamon sticks.
  6. Add the sugar, and vanilla flavoring.
  7. Ladle the rice pudding into 5 large ramekins.
  8. Chill in the refrigerator overnight. Serve with a dash of cinnamon over the top. I like to jazz it up with some lemon zest as well.

Kali Orexi! 



Greek Dinner Around The World

~Greek Dinner Around The World 2015~

It’s that special time again where we gather our family and friends & celebrate our Greek culture around the world! Join us tonight, simply  #GreekDinner on any of your social media sites. Enjoy some ouzo or Mavrodaphne with some Greek Mezes. I was lucky enough to do this two years in a row now and many great people have been involved. Some of those people I have mentioned below!! Check it out and I would like to THANK Keri Douglas from 9MusesNews for putting on this great celebration for the 2nd year in a row. :) Grab your feta & kalamata olives, and lets dance!!

**Enjoy some nice Greek music this evening!! >>>

** Greek Dinner 

~Greek Dinner Friends From Around The Globe~

Eleni – Greece-My Easy Gourmet 

Athina- Greece- Kicking Back The Pebbles

Sia- Australia- Greek Wedding Traditions

Katie- California- Katie Aliferis

Nidhi- India- Platter Joy

Gina- Florida- Foodie Wine lover

Katina- Chicago- Journeys With Katina

Kiki- Massachusetts – The Greek Vegan

Mary- California- California Greek Girl

Rena- Greece- Eat Greek Flavours

Diana- California- @dmoutsop

Ekaterina- UK- The Greek Wives Club

Yiannis- Greece-Stayia Farm

Check us out on Facebook Greek Dinner Around The World>>

What did Kouzounas Kitchen bring to the #GreekDinner…… We brought dolmades filled with rice, onions, garlic, cranberries, tomato sauce, and spices. Greek Salad which my family ate soo fast, I couldn’t take a photo of it. :(

Dessert: Baklava & Rizogalo




Happy Greek Dinner to you all and KALI OREXI!! 


**Thank you to everyone who was involved in this special evening, and I hope we can carry on the Greek Dinner Around The World next year! – Cheers, Kouzounas Kitchen


~Spaghetti Tomato Vodka Cream Sauce With Sauteed Garlic Cauliflower~

Can I just start this post off with…. I LOVE PASTA!! I mean I was raised in a Greek household, and if we didn’t have pasta at least twice a week, something was wrong. :P I have been experimenting in my small kitchen for quite some time trying to come up with unique pasta recipes. Some of you might have rememberred I shared an interesting Japanese-Italian Pasta recipe a while back. Surpisingly enough the flavors were outstanding. Check out the recipe below.


This time I decided to combine a vegetable with my pasta, and the results were great! Something different, and a must try for those who love cauliflower. I added a nice tomato vodka cream sauce, and for the cream I used Chobani Greek yogurt.

Spaghetti Tomato Vodka Cream Sauce With Sauteed Garlic Cauliflower


  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Cloves Garlic (minced)
  • 1 White Onion (diced)
  • 1 Head Of Cauliflower cleaned (chopped)
  • 1 Can of crushed tomatoes
  • 1 Tablespoon Vodka
  • 1 Pound spaghetti
  • 1 Cup of Plain Chobani Greek Yogurt
  • Garnish: Parmesan Cheese/ Fresh Basil


  1. Heat olive oil over medium heat, and add the garlic, onion, and cauliflower. Sautee for about three minutes, or until cauliflower has a golden color.
  2. Add the tomatoes, and vodka, bring to a boil.
  3. Cover, and simmer for 15 minutes.
  4. Next, prepare the spaghetti according to the package directions.
  5. Once the spaghetti is ready, drain, and add the pasta to the sauce.
  6. Add the Greek yogurt, and mix to combine.
  7. Serve with Fresh parmesan cheese & fresh basil.
  8. I guarantee your taste buds will thank you!! :)

Kali Orexi!

Thank you to Chobani for letting us be a part of the #MadeWithChobani on Twitter!




2015 Youverlakia (Greek MeatBall Soup)

Introducing the new and Improved youverlakia!! Youverlakia is basically a Greek meatball soup with an egg and lemon broth base. You might recognize the egg & lemon broth as avgolemeno. :)

This soup is hearty, delicious, and really nice to enjoy on a cold evening. My father grew up with this soup, and of course his was the traditional kind with beef as well as onion, celery, and rice. I decided since we are in the New Year why not jazz it up a bit and try out some new ingredients.

Kouzounas Kitchen’s 2015 Youverlakia Soup


  • 4 lemons ( reserve juice)
  • 3 large eggs
  • Avgolemeno Sauce :
  • 3 cups chicken broth
  • ½ cup all-purpose flour
  • 1 pinch fresh oregano
  • 1 pinch cumin
  • 1 cup chopped bok choy
  • 1 large egg
  • Ground pepper
  • Sea salt
  • 1 tbsp. chopped anise
  • 2 tbsp. chopped dill
  • 2 tbsp. finely chopped fresh parsley
  • 2 cloves chopped garlic
  • 1 finely chopped white onion
  • ⅓ cup uncooked rice
  • 1 lb. ground turkey/ beef


  1. In a large bowl, combine: Meat, rice, onion, garlic, cumin, dill, anise, parsley,salt, pepper and egg.
  2. Mix all ingredients very well.
  3. Place flour on a plate and form meatballs in your hand and gently roll into the flour.
  4. Place the meatballs in a large pot and pour the chicken broth over them.
  5. Add in the chopped bok choy.
  6. Bring to a boil. Cover and simmer for about 40 minutes.
  7. In the meantime prepare the avgolemeno .
  8. In a large bowl add the eggs and whisk until nice and frothy.
  9. Add the lemon juice, and season with salt and pepper.
  10. The meatballs should be ready by now, and prepare to combine the avgolemeno with the meatballs.
  11. This is a very important process:
  12. Take two half cups of hot broth and quickly whisk the broth into the avgolemeno sauce.
  13. Be sure to do this quickly as the eggs can cuddle if you don’t. Add the avgolemeno mixture to the meatballs and mix to combine.
    Serve with some warm ciabatta bread.
    Kali Orexi! Bon Appetite! :)2015/01/img_3426-0.jpg
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Spaghetti alla Carbonara

Kouzounas Kitchen:

One of my fellow food bloggers made this!! Isn’t it marvelous, and tasty?! :)

Originally posted on Foodie WineLover :

Spaghetti alla carbonara

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In my house, life is a combination of magic and pasta, as beautifully quoted by Federico Fellini.

I have many versions of pasta recipes in my repertoire, however this one is very special, because the origin is from beautiful Rome, one of my favorite cities in the world.  I am happy to share with you Spaghetti alla Carbonara.  Mirco di Trizio, an aspiring Roman chef, provided me with the main ingredients, the ratio and method of cooking. I put it all together and kitchen tested it. The result was this creamy pasta that screamed deliciousness in every bite.

Serves: 4   Degree of difficulty: Moderate


  • 1 lb. of Spaghetti
  • 1 tbsp. olive oil
  • 1/2 to 3/4 lb. of pancetta, chopped (guanciale is preferred but hard to find in the US.)
  • Freshly ground pepper
  • 4 extra-large eggs, room temperature
  • 1/2 cup Parmigiano Reggiano cheese, finely grated, Parmesan cheese (maybe more…

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Kouzounas Kitchen | The Greek Wives Club

Happy Saturday! I hope you are enjoying a relaxing Saturday with your family and friends.

I wanted to share with you all a new awesome website by the talented  Ekaterina Botziou. She started The Greek Wives Club a while back and she now has a wonderful website to check out filled with fabulous artists, chefs, authors, and much more. Feeling like reading up on our Greek culture then you must check out The Greek Wives Club! :)



Happy New Year!! Kalh Xronia Se Olous!!

Happy 2015 my friends! I would like to thank some food bloggers for giving me the opportunity to grow and succeed with Kouzounas Kitchen this past year, and with out these food bloggers I really don’t know what I would do. THANK YOU for your support and to give me the strength to keep on going. (Please make sure to check my fellow food bloggers blogs out below.)

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Athina @ KickingBackThePebbles

Ekaterina @ EkaterinaBotziou

Panayiotis @ CyTasty

Elaine @ FoodBod

Rena @EatgreekFlavors

Maria @CupcakeTheRightShape

Eleni @MyEasyGourmet

Kiki @ TheGreekVegan

Nidhi @ PlatterJoy

Katina @ JourneysWithKatina

Gina @ FoodieWineLover

Natalia @TheGreekGlutton

Angela, Pamela, Marleen, Kirsten, Marina, and many other great food bloggers!! Thank you for the support and love. Here is to New Year and a new group to come!!

Lets ring in the New Year with Vasilopita Cake!! Well actually I decided to make a different Vasilopita this year. This one has been the best from the prior years as it is super moist and full of flavor. (Almost tastes like a pound cake.) This year I dusted my cake with powdered sugar and topped it off with finely chopped toasted almonds. Oh and I must add this in, the key tip is Greek yogurt. :)

Yiaourtopita (Greek Yogurt Cake)

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  • Ingredients:
  • 1 and 1/2 cups of sugar
  • 2 and 1/2 cups of flour
  • 2 cups Chobani Greek Yogurt
  • 5 eggs separated
  • 2 and 1/2 teaspoons of baking powder
  • 2 teaspoons of lemon zest
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla powder/ flavoring
  • Toasted Almonds
  • Powdered Sugar


  1.  Preheat oven to 350 degrees or 180 Celsius
  2. Sift flour and baking powder and set aside.
  3. Beat the egg yolks with the sugar till white and fluffy, adding eggs yolks one at a time, and add yogurt, lemon zest, orange zest, and vanilla.
  4. Add the flour and mix well.
  5. Beat egg whites into a meringue.
  6. Add the meringue to the flour mixture mixing gently but thoroughly with a wooden spoon.
  7.  Pour into a greased and lined cake pan.
  8. Bake for about 1 hour.
  9. Dust with powdered sugar, and toasted almonds.
  10. Don’t forget to place the lucky coin wrapped in foil, in your cake batter. My dad took the lucky coin this year, and he deserves it. :) May you all have a beautiful 2015!!

**Please make sure to check out #MadeWithChobani on Twitter and check out the fabulous recipes they have to offer.

Check out other great recipes on Chobani’s official website at>>>>>>>

~~Kali Orexi, Kali Xronia~~ 

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