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Gazebo Room Lamb Kabobs

Gazebo Room Lamb Kabobs

This is our favorite way to showcase the versatility of Gazebo Room as a marinade. From the savory lamb, to the tangy bell peppers, let your guests experience all of the ways that Gazebo Room brings out the best flavors in their food.

Total Time: 30 min

Makes: 6 servings

Ingredients:

3 lbs. lamb loin (trimmed, 2 inch cubes)

3 lg. Portobello mushroom caps (cored, sliced in 2 inch squares)

2 yellow bell peppers (cored, sliced in 2 inch squares)

½ Vidalia onion (wedge, separate)

24 cherry tomatoes

Dressing: 6 oz. Gazebo Room Greek Salad Dressing and Marinade

Preparation:

Place lamb cubes, mushrooms, peppers, and onions in a resealable food storage bag. Pour in Greek Dressing, seal and refrigerate. Allow to marinate for a minimum of 4 hours. Overnight marination will provide best results. Remove bag from refrigerator and remove contents while saving marinade for basting. On 15 inch stainless steel skewers, thread lamb cubes and vegetables alternately, using 4 pieces of each. Preheat grill to high setting and place kabobs on grate. Turn heat down to medium setting to avoid excessive flaming. Turn periodically while basting with excess marinade. Kabobs should be medium-rare in 10-12 minutes. Serve over a bed of rice.

Notes:

If 15 steel skewers are not available, pre soak 10-12 inch bamboo skewers for a minimum of 30 minutes before assembling kabobs. When using shorter skewers, reduce portions to 3 pieces of lamb and vegetables per kabob. This will yield an additional 2 kabobs (8 servings). If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Salad Nicoise

Gazebo Room Salad Nicoise

Find out why our recipe for Salad Nicoise was a favorite among some of Harrisburg’s most famous residents! The original recipe called for our Greek dressing, but we highly recommend that you try the updated version with a mixture of our Lite Greek (which didn’t exist at the time) and Dijon Mustard!

Total Time: 30 Min.

Makes: 6 Servings

Ingredients:

6 small red skinned or new potatoes (boiled, halved)

1 lb. fresh green beans (lightly steamed)

½ lb. mixed field greens

1 cup artichoke hearts

1 medium tomato (wedges)

3 hard-boiled eggs (halved)

½ cup Kalamata or green olives

½ red onion (sliced)

3 tbsp. capers

1 (6 0z.) can of tuna in water

Or 8 oz. fresh seared tuna

Dressing:

4 oz. Gazebo Room Lite Greek Salad Dressing

3 tsp. Dijon Mustard

Preparation:

Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.

On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.

Notes:

For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Antipasto Salad

Gazebo Room Antipasto Salad

Total Time: 30 min

Makes: 6 Servings

Ingredients:

1 lb. mixed field greens

1 large tomato (wedges)

½ large red bell pepper (cored, sliced into rings)

½ large red onion (sliced)

2 hard-boiled eggs (quartered)

½ lb. Genoa salami (thinly sliced, rolled)

½ lb. provolone cheese (thinly sliced, rolled)

½ cup pepperoncini peppers

¼ cup Kalamata olives

¼ cup Spanish olives

6 anchovy fillets

Dressing:

Gazebo Room Greek Salad Dressing

Preparation:

Place salad greens on a large platter. Begin decorating by first placing rolled salami and provolone alternately around the perimeter of the platter. Place tomato and egg wedges alternately in between salami and provolone. Spread onion slices over the crown of the salad. Place olives to nestle in spaces left between the onion rings. Place pepper slices over the onion and olive layer. Top off with peperoncinis and anchovy fillets. Set aside and keep chilled until serving. Pour dressing over salad at time of presentation. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Grilled Portobello Burgers

Gazebo Room Grilled Portobello Burgers

Who said that your favorite marinade was just for meats? Our Gazebo Room Grilled Portobello Burgers are one of those rare dishes that are healthy and hearty at the same time. The marinated and grilled red pepper and onion give this dish a flavorful kick that makes other burgers seem bland by comparison.

Total Time: 25 min.

Makes: 6 Servings

Ingredients:

6 lg. Portobello mushroom caps

6 lg. Kaiser rolls (split, toasted)

2 lg. Vidalia onions (6 thick slices)

3 lg. red bell peppers (cored, cleaned, halved)

¾ lb. fresh smoked mozzarella (sliced)

fresh whole spinach leaves

Dressing: Gazebo Room Balsamic Vinaigrette

Preparation:

Place portobellos and bell pepper halves in a resealable food storage bag and pour on enough Gazebo Room Balsamic Vinaigrette to cover half way. Lace mushrooms, peppers and onions in refrigerator to marinate for a minimum of 4 hours. Turn onions and shuffle bag contents periodically.

Preheat grill at high setting. Place Portobello caps down on one side of grill and turn grill down to prevent flaming. Cook for a minimum of 5 then turn caps down for 5 minutes. Place mozzarella slices on caps and move to warming rack or cooler side of grill. Place peppers and onions on grill at medium heat. Cook peppers until skin is easily removed or until desired softness. Cook onions to desired softness while being careful not to break rings apart. When done, remove all from grill. Split rolls and place inner sides down on grill to lightly toast. To assemble sandwich, first place portobello cap with melted cheese, then pepper half, onion slice, and top off with spinach leaves. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Greek Pasta Salad

Gazebo Room Greek Pasta Salad

 Everyone has their own version of Gazebo Room Greek Pasta Salad, but not everyone knows the secret recipe for the original that was served for years in one of Harrisburg’s finest restaurants! Treat your family to a to a classic recipe that people all over Harrisburg, PA have been talking about for decades!

Total Time: 30 min

Makes: 6 servings

Ingredients:

1 lb. tri-color rotini pasta (fuscilli)

½ lb. elbow macaroni

½ lb. crumbled feta cheese

¾ cup carrots (chopped)

¾ cup celery (chopped)

¾ cup onion (chopped)

¾ cup bell pepper (chopped)

½ cup Kalamata olives (pitted, sliced)

¼ cup fresh parsley (chopped)

Dressing:

4 oz. Gazebo Room Greek Salad Dressing

Preparation:

Cook pasta as directed, rinse, and drain. In a large mixing bowl, combine pasta, feta cheese, chopped vegetables, and olives. Pour in Greek Dressing and toss vigorously. Transfer to serving bowl, cover, and chill until ready to serve.

Notes:

Allow to marinate for at least 2 hours before serving. An additional splash of dressing may be needed if serving in less than 2 hours.

Also, to transform this side dish into an excellent entrée, at the time of serving, divide pasta into 6 servings and add 4 marinated, grilled chicken tenders to each portion. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Grilled Tuna Steak with Pepper Relish

Gazebo Grilled Tuna* Steak with Pepper Relish

Here’s an entree that really brings out the true potential of Gazebo Room as a marinade. The spicy pepper relish is a masterpiece in its own right, and as soon as you taste it, you’ll think of several of your own dishes that it would work with.

Total Time: 45 min

Makes: 6 Servings

Ingredients:

6 tuna steaks (6-8 oz.)

1 red bell pepper (cored, diced)

1 yellow bell pepper (cored, diced)

1 sm. Roma tomato (diced)

½ sm. Vidalia onion (diced)

3 tbsp. fresh basil (chopped)

Dressing:

6 oz. Gazebo Room Lite Greek Salad Dressing and Marinade

2 oz. Gazebo Room Balsamic Vinaigrette Salad Dressing and Marinade

Preparation:

In a 9 x 12 baking pan, place tuna steaks and pour on Lite Greek Dressing. Marinate for a minimum of 4 hours. Marinating overnight will yield best results. When ready to grill, preheat grill on high setting. Place tuna on grill and reduce heat to medium setting to reduce flaming. Remaining dressing can be used for basting. Cook on each side at medium for 5-7 minutes or until firm to the touch. To prepare pepper relish, in a medium skillet, pour in Balsamic Vinaigrette and turn to high heat. When dressing begins to crackle, add peppers, tomato, onions, and basil. Sautee until tender. When Tuna Steaks are done, place on serving platter and spoon on pepper relish.

Notes:

*Equally delicious substitutes for tuna include Mako, Marlin, Salmon, Halibut, Swordfish, or any other fish steaks that will withstand turning over a grill. For flakier fish or fillets, a fish grilling basket will be necessary. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Grilled Spartan Chicken Breasts

Gazebo Room Grilled Spartan Chicken Breasts

Our Grilled Spartan Chicken Breasts paired the incredible taste of Gazebo Room Salad Dressing and Marinade with sun dried tomatoes, kalamata olives and feta cheese for an entree that went perfectly with a cold, crisp Greek Salad.

Total Time: 25 min

Makes: 4 Servings

Ingredients:

4 boneless, skinless chicken breasts

½ lb. feta or kasseri cheese (sliced thin)

½ cup sun dried tomatoes

½ cup Kalamata olives (pitted, chopped)

¼ cup fresh parsley (chopped)

Dressing: Gazebo Room Greek or Lite Greek Salad Dressing and Marinade

Preparation:

Marinate chicken breasts in Greek or Lite Greek Dressing for a minimum of 4 hours. Overnight marination will provide best results. Preheat Grill at high setting. Place chicken breasts on grill. When thoroughly cooked on bottom, turn breasts and turn heat down to medium setting. Lay slices of feta or kasseri cheese on chicken. Allow to cook until cheese starts to melt. Lay sun dried tomatoes over cheese, spread with chopped olives, and sprinkle with fresh parsley. Allow to cook until tomatoes are warm. Remove from grill and serve.

Notes:

As an alternative to grilling, equally satisfying results can be achieved by sauteeing in a skillet, or by baking at 375F. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Classic Greek Salad

Gazebo Room Classic Greek Salad

Our Classic Greek Salad is the dish that catapulted our family’s Greek Dressing recipe from house dressing to household name. We guarantee that it will be as big a hit in your house as it was in ours!

Total Time: 10 min

Makes: 6 servings

Ingredients:

1 lb. mixed field greens

2 medium to large tomatoes (wedges)

1 medium red onion (sliced)

½ lb. feta cheese (crumbled)

1 cup Kalamata olives

½ cup pepperoncini peppers

12 anchovy fillets (optional)

Dressing:

4 oz. Gazebo Room Greek Salad Dressing

 

Place salad greens in large mixing bowl. Add tomato wedges, onion slices, crumbled feta, olives, and peppers. Pour in dressing and toss vigorously. Divide contents of bowl evenly over 6 salad plates. Top off salads with anchovies (optional). If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.