Greek Salad

Salad Ingredients:

1 red bell pepper (chopped 1/2 inch)

1 green bell pepper (chopped 1/2 inch)

1 yellow or orange bell pepper (chopped 1/2 inch)

1 english cucumber (chopped 1/2 inch)

1 large red onion (chopped 1/4 inch)

6-8 roma tomatoes (seeded and cubed 1/2 inch)

Feta cheese to taste

Greek house dressing (see recipe below)

Directions: 

Mix all chopped veggies in a serving bowl. Add feta cheese to taste and cover with dressing (Dressing recipe below). Serve chilled.

Absolutely Fabulous Greek House Dressing 

Ingredients:

3/4 cup olive oil

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried basil

1-1/2 teaspoons pepper

1-1/2 teaspoons salt

1-1/2 teaspoons onion powder

1-1/2 teaspoons Dijon-style mustard

1 cup red wine vinegar

Directions:

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

* Dressing Recipe from Allrecipes

Greek Chicken

6 chicken breasts

Mediterranean Seasoning (Spice Island or other)

7 (or so) onions 1/4 inch slice

3 tbsp butter 

8 oz (or so) feta cheese

Melt butter in pan on stovetop. Add onions and cook down over medium-high heat. Cook until browned and sweet. Remove from pan to a dish and add feta cheese to taste.

While onions are cooking sprinkle seasonings on both sides of chicken and grill.

Serve a generous amount of onion and feta mixture over chicken and enjoy! Seriously this is delicious!

* Recipe from Charlotte Shores

Pear Salad with Maple Dijon Vinaigrette

Salad Ingredients

§  Mesclun greens, 4-6 cups

§  2 pears, peeled (toss with some lemon juice to keep them from discoloring)

§  1/4 cup thinly sliced red onion rings, halved

§  1/3 cup crumbled gorgonzola cheese

§  2/3 cup Maple Candied Walnuts or Pecans (in a pinch, just toast some nuts), roughly chopped

Maple Candied Walnuts or Pecans

§  1 tablespoon butter

§  1 tablespoon maple syrup

§  pepper to taste

§  1/2 cup pecan or walnut halves

Preparation

1.    Melt the butter in a pan

2.    Mix in the maple syrup and pepper

3.    Add the pecans and toss to coat

4.    Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don’t burn.

5.    Turn out on aluminum foil and let cool for 5 minutes.

Nordstrom Champagne Vinaigrette

§  1 tablespoon chopped shallot

§  1 tablespoon Dijon mustard

§  2 tablespoons sugar

§  1 teaspoon minced garlic

§  1/2 cup Champagne wine vinegar

§  1 1/2 cups salad oil

§  3/4 teaspoon salt

§  1/2 teaspoon white pepper

For dressing, mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.

Serves 4-6

stuffed pizza rolls

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.  

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping. 


* Recipe from Our Best Bites

bruchetta

Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove 
optional- fresh mozzarella cheese

Preheat oven to 400 degrees. 

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.  

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.