Greek Pasta Casserole

Greek Pasta

 

Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.

Greek Pasta Casserole

16 oz of cooked pasta ( I used rigatoni)

1 lb ground Turkey (you could use lamb, beef or chicken)

1 can diced tomatoes (Undrained)

2 c chopped fresh spinach

2 T greek seasoning

2 cloves garlic chopped

2 T red wine vinegar

1 c cream

1 c crumbled feta

1 c mozzarella cheese

in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.

Greek Pasta

Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.

Greek Pasta

 

Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.

Greek Pasta

Greek Pasta

 

 

 

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Perfect Tuna Salad, My Favorite Lunch

I know this is not glamorous or creative but it is the my go to lunch that I crave. It is delicious on bread or as shown here a top salad greens.

Perfect Tuna Salad

1 can of tuna drained ( spring water or oil is fine)

1/4 c mayo

1T red wine vinegar

1 hardboiled egg chopped

1 stalk celery chopped

2 T chopped onion

1/2 t dried dill

2-3 cups salad greens

cherry tomatoes (optional)

salt and pepper

Combine tuna, mayo, vinegar, egg, celery, dill and onion in a med bowl. Add salt and pepper to taste. Serve on top of greens with tomatoes as shown or on any bread as a sandwich.

Raspberry Chipotle Pork Chops

 

Sweet, smokey and a little spicy, try this with chicken too. Simple enough for a weeknight dinner, elegant enough for company, and romantic enough for date night.

Raspberry Chipotle Pork Chops

2 pounds boneless pork loin chops ( although this would work on any pork or chicken cut)

2 T veg oil

For the rub

1 t salt

1 t lemon pepper

1 t garlic powder

1/2 t cumin

1/2 t chipotle chili powder ( I used Mc Cormick’s)

For the sauce

6 0z fresh raspberries

2 T red wine vinegar

1 t chipotle chili powder

2 t sugar

Mix together the ingredients for the rub in a small bowl (Salt, lemon pepper, garlic powder, cumin, and 1/2 t of chipotle chili powder) Sprinkle on both sides of the chops.

 

Heat oil in a large pan, add chops and cook for approximately 5 min per side on med heat, depending on thickness.(use a meat thermometer to check doneness)

Remove chops to a plate. There will be juice left in your pan.

 

Add red wine vinegar, sugar and raspberries to pan, cook over low heat about 3 minutes of until raspberries fall apart and sauce thickens slightly. Break up raspberries with the back of a spoon until smooth. (You may add water if you did not have enough pan juices)

 

Spoon sauce over chops and serve.

Return from NYC and a Potato Salad Recipe

It’s the weekend and I have returned from my trip to NYC, cooking has not been a priority as much as getting my house back in order. I left my husband and 2 teenagers in charge for 5 days and came back to a car without gas, piles of laundry, a parched herb and vegetable garden and an empty cupboard. I am pretty sure no one dusted or ran a vacuum either. I am not going to complain because everyone is alive and accounted for and if this is what has to happen for me to be able to take my little trips than that is a small price to pay. So today’s recipe is one that I made when we had a baseball night in. It is a perfect accompaniment to hot dogs, burgers or barbecue.

12 med sized red skinned potatoes ( I left the skins on, but if you like them peeled go ahead.)

2 stalks celery chopped fine

3 hard-boiled eggs chopped

1 1/2 T fresh chopped parsley

1t fresh dill chopped

3/4 c mayo

2T red wine vinegar

1t salt

Place potatoes in a large pot cover with water, bring to a boil and reduce heat. Cook until tender. Pour into a colander and drain. When potatoes are cool enough to work with cut into bite sized pieces and place in a large mixing bowl (don’t wait until potatoes are cold because they will be less porous and won’t absorb the flavors of the ingredients), add remaining ingredients  and mix together. Cover and place in refrigerator until chilled.

 

Zucchini and Orange Salad

Sometimes you just have to pretend you are on the Food Network Show, Chopped. I end up with a little bit of this and a little bit of that left in the fridge and I need a side dish. Well zucchini and oranges were on sale this week and I guess I over bought and the Italian parsley was overtaking my whole garden. I guess that is what was in my “basket”. I have eaten stranger combinations in my life and I was going to have to throw it out any way, and if it works I look like a culinary genius. Game on.

So I got out my vegetable peeler and sliced my 2 zucchini into ribbons, Peeled and sectioned 1 orange and chopped my parsley, about 2T. Threw that into the bowl, added 1T red wine vinegar and about a Tablespoon of extra virgin olive oil, some salt and pepper.

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So the moment of truth, Will Ted be calling my name to be Chopped? I liked it, really light and fresh, the citrus woke up the zucchini, which can be a dull and flavorless vegetable, especially when raw. Cue my husband entering for dinner, he sees I have a weird look and questions me and what I will be serving. I say with confidence, “Zucchini and Orange Salad”. Really he asks, I tell him to just try it it’s good. He does, but with caution and says” it’s not bad, better than I thought.” I think to myself, well I liked it, and he doesn’t really like vegetables anyway. But then I notice he keeps taking more and more from the bowl throughout dinner. I guess that makes me the Chopped champion.