These are an easy and great little snack for football, cocktail parties or the holidays.
1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)
2 T olive oil
1 T chopped fresh oregano or parsley
2 t chopped garlic
1 t smoked paprika
1/2 c dry red wine
Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
All the flavors of a supreme pizza in a lasagna.
1 package no cook lasagna noodles
1 lb ricotta cheese
1 T chopped fresh oregano
1 T chopped fresh basil
1 t salt
1/4 t pepper
4 hot italian sausage links (I used Turkey sausage)
1 green pepper sliced
1 c sliced onion
1 c sliced mushrooms
1 large jar marinara sauce
2 c shredded mozzarella cheese
Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese. Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.
Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture, 1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)
Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.
To low carb or not to low carb, that is the question. Yes, I know I lose weight this way, especially belly fat. But sometimes it is unrealistic, I have 2 teen boys, there is no way they are giving up on bread, pizza crust and cookies. My husband wants to, but he loves cereal and beer too much. I don’t think I can ever swear off potatoes for ever. So where does that leave us, weeknight dinners that cut down on the big bad carbs, pasta, white refined sugars, rice, potatoes and bread. We are still keeping fruits and veggies, all types. Beans and legumes are ok in our book. An occasional splurge on weekends and whole grain cereals for breakfast are fine too. I am not saying that we are going on a big strict diet, we are just going to try and incorporate more vegetables into our diets and leave out bad carbs when they are not necessary.
So that brings us to my Greek stuffed zucchini, it has all the flavor of yummy stuffed zucchini, just without the bread crumbs, which don’t add flavor anyway, just filler.
Greek Stuffed Zucchini
3 zucchini, cut in half lengthwise
1/4 cup chopped or grape tomatoes
1 T lemon juice
1 T minced garlic
1 T fresh oregeno
3 oz feta cheese
Preheat oven to 350.
Using a spoon, scoop out the middle of the zucchini halves and add to a food processor bowl.
Add remaining ingrediants to food processor and pulse until it forms a smooth mixture, Fill the empty zucchini shells with the tomato and cheese filling.
Sprinkle with salt and pepper and bake for about 20-25 minutes, or until zucchini shell is tender and filling is bubbling.
Serve as a side dish, snack or appetizer.
Well I love Zucchini but had no idea about this holiday. It was started by Tom Roy, a man from Pennsylvania, and this holiday encourages sharing of large zucchini crops. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” and apparently creativity is encouraged in this endeavor. I don’t have any crops of zucchini but I will share some recipes and tips.
Zucchini can be used as pasta in any recipe, delicious, low carb and gluten-free.
To make ribbons like papperdelle, uses a regular vegetable peeler and make thin strips, yo can leave the skin on or off.
To make smaller “noodles” use a julienne peeler. Available at most home stores and cooking shops.
Now just add your favorite sauce, no cooking required. The heat of the sauce will warm the zucchini without making it too soft or watery.
Also try Zucchini Orange Salad
Greek Stuffed Zucchini
And my favorite, Calabacitas
What is your favorite way to eat zucchini, or sneak it on to someone’s porch?
It was a gorgeous day yesterday, perfect for grilling and dining al fresco with the boys. I stopped by the meat market and got some steaks, my boys love red meat. I love the creaminess of Bernaise sauce but I also love the freshness of a Chimichurri sauce. For those of you who are not familiar, Chimichurri is an Argentinian sauce made from fresh herbs, oil and vinegar served with grilled meats. Since my herb garden is overflowing with flat leaf parsley at the moment, I decided to try and make a creamy Chimichurri sauce to combine the creamy and the fresh. It was a huge hit and I will be making this again, I want to try it on chicken next.
2T fresh oregeno
1/2 c fresh flat leaf parsley
4 cloves of garlic
1/2 t red pepper flakes
1/2 tsp salt,
2 T white wine vinegar (any vinegar would work)
1/4 c olive oil
1/2 c sourcream
1/2 T fresh lemon juice
Put oregano, parsley, garlic, salt and red pepper into a food processor, pulse a couple of times to chop up , then slowly pour the oil and vinegar in while the machine is on. The herbs and garlic should be well chopped and combined with the oil. Scrap out the contents from the food processor with a rubber spatula into a small mixing bowl. Add sour cream and lemon juice and mix together.
Cover and chill for at least 1/2 hour to let the flavors meld, stir and serve with your favorite grilled meats, would also be a great topping for a steak sandwich.