Category: Feta

Crepes and Baked Eggs with Spinach and Feta Cheese

Crepes From left to right: strawberry, nutella-strawberry, and lemon Basic Crepe Recipe Makes 12 crepes 6 oz milk 5 oz beer 1/2 tsp vanilla extract 2 eggs (room temperature) 1 cup all purpose flour 1/8 tsp salt 1.  Put first four

Posted in Breakfast, Brunch, Dessert, Dinner, Eggs, Feta, Fruit, Spinach

Roasted Eggplant and Feta Dip

Roasted Eggplant and Feta DipServes: 24 (2 tablespoon serving) Eggplants (enough to equal about 1 pound)3 tablespoons olive oil2 tablespoons lemon juice1/4 cup onion, finely minced1 jalapeno chili, seeded, finely minced1/4 cup red bell pepper, finely minced1/4 cup feta cheese

Posted in Appetizer, eggplant, Feta, Grilled, Side DIsh

Tomato, Spinach and Feta Topped Chicken Thighs

Tomato, Spinach and Feta topped Chicken Thighs Serve 4 1 tablespoon olive oil Your preferred seasoning (I prefer Penzey’s Greek Seasoning)4 chicken thighs (skin on, and bone in) Topping: 1 medium onion, finely minced 3 cloves garlic, smashed and minced

Posted in Chicken, Feta, Spinach, Tomato

Baked Egg with Feta and Spinach

Baked Egg with Feta and SpinachServe 4 4 eggs, separated1/4 cup crumbled feta cheese1 teaspoon of your preferred herb blend (I used Penzey’s Mural of Flavor.)1 cup (packed) fresh baby spinach, finely choppedPepper to taste 1.  Preheat oven to 350F.2. 

Posted in Breakfast, Cookbook, Eggs, Feta

Oven Roasted Chicken Thighs, Creamy Cucumber-Olive Salad and Herbed Polenta

Oven Roasted Chicken ThighsServe 4 8 boneless, skinless chicken thighs2 tablespoons olive oil1/2 cup red onion, diced3 garlic cloves Combine all ingredients in a Ziploc bag, seal and refrigerate for 2-4 hours, turning occasionally. Preheat oven to 400. Place chicken

Posted in Chicken, Creamy, Cucumber, Feta, Garlic, Olives, Polenta, Side DIsh

Simple Tomato Salad

Simple Tomato SaladServes 1 3 slices red tomato3 slices yellow tomato4 kalamata olives, halved1 tablespoon crumbled feta cheese2 teaspoons olive oil 1.  Layer tomatoes on the plate. Arranges olives and cheese. Top with olive oil. (The garnish is thinly sliced

Posted in Cookbook, Feta, Olives, Side DIsh, Tomato

Rosemary Chicken with Tomato-Avocado Salsa

Rosemary Chicken with Tomato-Avocado Salsa Serve 6 6 boneless, skinless chicken breasts (4 ounces each)3 tablespoons olive oil3 tablespoons red wine vinegar1 tablespoon fresh rosemary (or 1 tsp dried)2-3 cloves garlic, crushed and mincedBlack pepper 1.  Place chicken breasts inside

Posted in Avocado, Baked, Chicken, Feta, Garlic, Tomato

Onion-Mushroom Tart and Roasted Asparagus

Yesterday’s dinner was a new recipe, which I modified from the Best of Cooking Light 13 book. (More recipes will be featured in this blog from that magazine, so keep coming back here.)  The original recipe was a simple Onion

Posted in Cheese, Feta, Mushrooms, Onion, Pie, Tart

Spinach Pizza

1 Boboli Whole Wheat crust Mix together, and spread evenly on the crust1/4 cup sun-dried tomatoes, chopped2 tablespoons olive oil2 cloves garlic, crushed/minced Layer each on top of the crust:2 ounces shredded mozzarella cheese1/2 cup (or more) fresh mushrooms, sliced6

Posted in Cheese, Feta, Mushrooms, Olives, Pizza, Spinach

Herb-Crusted Chicken Thighs with Mexican Corn

This recipe could be made using boneless/skinless chicken breasts, but thighs stand up to the heat of frying much better, have more flavor and are juicier.  They have a bit more fat, but I think it is worth it. Herb-Crusted

Posted in Avocado, Chicken, Corn, Feta, Tomato