Ingredients:
2 tablespoons unsalted butter
1 large onion, chopped
2 1/4 pounds ground chicken (or turkey)
3 10 oz. packages frozen chopped spinach, thawed and squeezed dry
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1 1/2 cups (12 oz) crumbled feta cheese
4 eggs, slightly beaten
1 tablespoon chopped fresh oregano
8 sheets phyllo dough, thawed (available in frozen section of grocery store)
Heat oven to 375 and coat 13x9x2 baking pan with cooking spray.
Melt butter in large skillet, add onion, cook 5 minutes.
Add ground meat and cook 8 minutes, until no longer pink.
Add spinach, salt, pepper, nutmeg, and red pepper flakes and cook for 5 minutes on med-low.
Transfer mixture to large bowl.
Stir in cheese, eggs and oregano.
Place a sheet of phyllo in bottom of pan. Coat with cooking spray. Repeat 7 more times, coating the top of each sheet with cooking spray.
Spread spinach mixture over top.
Repeat layers with 8 more sheets of phyllo dough and cooking spray.
Cut top layer into 8 equal pieces.
Bake at 375 for 45 minutes or until top is browned.
Recut to serve.
***Serves 8. Recipe from Family Circle, March 2009
Saturday, September 12, 2009
Friday, June 19, 2009
The BEST Guacamole EVER
I went to a Whole Foods cooking class with a chef from Rosa Mexicano and he shared this recipe. It is simple and delicious!
Ingredients Part 1:
For Chile Paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeno (I usually use 3-4 slices of jarred jalapeno)
1 teaspoon salt
Grind the above ingredients in a "molcajete" (wish I had one). You can also use a fork to smash the ingredients to a paste. It takes about 3-4 minutes and everything gets wet, but not thick.
3 Ripe, but firm AVOCADOS:
The chef said to look for black, with a hint of green. They should give to the touch, but not soft. I spend a lot of time checking out the avocados when I make this, but haven't had too much bad luck.
To cut the avocados: Cut them in half and remove the seed. Carefully "score" the avocados, making 3-4 evenly spaced cuts lengthwise and crosswise. Then scoop out the pieces with a spoon and add to the paste. This is apparently the key to the Rosa Mexicano guac. Nice, big pieces of avocado.
The Rest of the Ingredients:
3 tablespoons diced tomato
2 firmly packed tablespoons fresh chopped cilantro
1 tablespoon finely chopped white onion
Salt to taste
Add the rest of the ingredients to the chile paste and avocados. Fold gently to keep the avocado pieces large. Serve immediately with chips.
Ingredients Part 1:
For Chile Paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeno (I usually use 3-4 slices of jarred jalapeno)
1 teaspoon salt
Grind the above ingredients in a "molcajete" (wish I had one). You can also use a fork to smash the ingredients to a paste. It takes about 3-4 minutes and everything gets wet, but not thick.
3 Ripe, but firm AVOCADOS:
The chef said to look for black, with a hint of green. They should give to the touch, but not soft. I spend a lot of time checking out the avocados when I make this, but haven't had too much bad luck.
To cut the avocados: Cut them in half and remove the seed. Carefully "score" the avocados, making 3-4 evenly spaced cuts lengthwise and crosswise. Then scoop out the pieces with a spoon and add to the paste. This is apparently the key to the Rosa Mexicano guac. Nice, big pieces of avocado.
The Rest of the Ingredients:
3 tablespoons diced tomato
2 firmly packed tablespoons fresh chopped cilantro
1 tablespoon finely chopped white onion
Salt to taste
Add the rest of the ingredients to the chile paste and avocados. Fold gently to keep the avocado pieces large. Serve immediately with chips.
Roasted Shrimp and Orzo
Ingredients:
Kosher Salt
Good olive oil
3/4 pound orzo pasta
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Ground black pepper
2 pounds (16-18) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh chopped dill (I don't use this. I hate dill.)
1 cup fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium diced (I think a regular cucumber would be good, too)
1/2 red onion, small diced
3/4 pound feta cheese
Pre-heat the oven to 400 F.
Fill a large pot with water, add a splash of salt and oil, bring water to a boil. Add orzo and simmer for 9-11 minutes. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 olive oil, 2 teaspoons salt and 1 teaspoon pepper. I whisk the lemon juice, salt, and pepper and slowly pour in the oil while continuing to whisk. Pour over hot orzo and stir well.
Meanwhile, place shrimp on a sheet pan, drizzle with oil, salt, and pepper. Roast for 5-6 minutes until shrimp are cooked through.
Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion, salt and pepper to taste. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow flavors to blend, or refrigerate overnight.
Serves 6
**I made this at the beach without shrimp, parsley, or dill and refrigerated before serving.
Recipe from Barefoot Contessa at foodnetwork. com
Kosher Salt
Good olive oil
3/4 pound orzo pasta
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Ground black pepper
2 pounds (16-18) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh chopped dill (I don't use this. I hate dill.)
1 cup fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium diced (I think a regular cucumber would be good, too)
1/2 red onion, small diced
3/4 pound feta cheese
Pre-heat the oven to 400 F.
Fill a large pot with water, add a splash of salt and oil, bring water to a boil. Add orzo and simmer for 9-11 minutes. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 olive oil, 2 teaspoons salt and 1 teaspoon pepper. I whisk the lemon juice, salt, and pepper and slowly pour in the oil while continuing to whisk. Pour over hot orzo and stir well.
Meanwhile, place shrimp on a sheet pan, drizzle with oil, salt, and pepper. Roast for 5-6 minutes until shrimp are cooked through.
Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion, salt and pepper to taste. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow flavors to blend, or refrigerate overnight.
Serves 6
**I made this at the beach without shrimp, parsley, or dill and refrigerated before serving.
Recipe from Barefoot Contessa at foodnetwork. com
Thursday, March 12, 2009
Greek Chicken with Tzatziki Sauce
Marinade Ingredients:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
2 boneless, skinless chicken breasts
Tzatziki sauce:
1 cucumber peeled--then use the peeler to make "ribbons" of cucumber. Keep making the ribbons until you get to the seeds.
1/2 cup plain yogurt (one regular sized yogurt container=1/2 cup)
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic glove, minced
Put all of the marinade ingredients (except the chicken) into a large ziploc bag and shake well. Add the chicken and shake again. Keep bag in the fridge until you are ready to cook. I usually do this about 2-3 hours beforehand and shake the bag a few times during that time.
Grill the chicken or broil in the oven until done. Discard the extra marinade.
Put all of the sauce ingredients in a bowl and mix well. I usually do this when I make the marinade and keep the sauce in the fridge because I like it cold. You can prepare right before you eat, though.
Serve the sauce on the side with the chicken and have some with every bite. Yum!
***This is an adaptation from a recipe I found in Cooking Light, years ago. I always serve this chicken with grilled zucchini and roasted potatoes with rosemary. I can also see adding some Feta cheese on the chicken, but I've never done that.
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
2 boneless, skinless chicken breasts
Tzatziki sauce:
1 cucumber peeled--then use the peeler to make "ribbons" of cucumber. Keep making the ribbons until you get to the seeds.
1/2 cup plain yogurt (one regular sized yogurt container=1/2 cup)
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic glove, minced
Put all of the marinade ingredients (except the chicken) into a large ziploc bag and shake well. Add the chicken and shake again. Keep bag in the fridge until you are ready to cook. I usually do this about 2-3 hours beforehand and shake the bag a few times during that time.
Grill the chicken or broil in the oven until done. Discard the extra marinade.
Put all of the sauce ingredients in a bowl and mix well. I usually do this when I make the marinade and keep the sauce in the fridge because I like it cold. You can prepare right before you eat, though.
Serve the sauce on the side with the chicken and have some with every bite. Yum!
***This is an adaptation from a recipe I found in Cooking Light, years ago. I always serve this chicken with grilled zucchini and roasted potatoes with rosemary. I can also see adding some Feta cheese on the chicken, but I've never done that.
Sunday, March 2, 2008
Easy White Chicken Chili
1 can cream of chicken soup
1 packet taco seasoning (not chili seasoning)
1 can chopped green chilies (drained)
2 small cans chicken broth (I think the 15 oz size, you know, like a soup can)
2 cans chicken flaked chicken breast (drained)
1 can great northern white beans (drained)
1 can white navy beans (drained)
1 can white corn (drained)
1 medium onion (chopped)
Put everything in a crock pot and slow cook for several hours. You can serve with sour cream, chopped scallions, bacon bits, or shredded cheese.
1 packet taco seasoning (not chili seasoning)
1 can chopped green chilies (drained)
2 small cans chicken broth (I think the 15 oz size, you know, like a soup can)
2 cans chicken flaked chicken breast (drained)
1 can great northern white beans (drained)
1 can white navy beans (drained)
1 can white corn (drained)
1 medium onion (chopped)
Put everything in a crock pot and slow cook for several hours. You can serve with sour cream, chopped scallions, bacon bits, or shredded cheese.
Saturday, January 19, 2008
Crock Pot Macaroni & Cheese
Lori made this for Thanksgiving and it was sooooooooo good!
Ingredients:
8 oz. box of elbow macaroni, cooked in salted water and drained
1 ½ cup milk
1- 12 oz. can of evaporated milk
3 eggs, lightly beaten
½ stick of butter
4 cups of grated cheese
salt & pepper to taste
Cook the macaroni in salted water. Mix all ingredients together in the crock pot, retaining 1 cup of cheese for the top. Sprinkle the cup of cheese on top after everything mixed together.
Cover, and cook on Low heat for 3 hours. DO NOT OPEN OR STIR until after the 3 hours. When ready to serve, stir.
Ingredients:
8 oz. box of elbow macaroni, cooked in salted water and drained
1 ½ cup milk
1- 12 oz. can of evaporated milk
3 eggs, lightly beaten
½ stick of butter
4 cups of grated cheese
salt & pepper to taste
Cook the macaroni in salted water. Mix all ingredients together in the crock pot, retaining 1 cup of cheese for the top. Sprinkle the cup of cheese on top after everything mixed together.
Cover, and cook on Low heat for 3 hours. DO NOT OPEN OR STIR until after the 3 hours. When ready to serve, stir.
Wednesday, November 7, 2007
Pumpkin Bread with Chocolate Chips
1 1/2 cups sugar
1 cup canned pumpkin
2 eggs
1/2 cup applesauce
1 3/4 cups all-purpose flour (I used whole wheat flour)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 of a bag of chocolate chips
Preheat oven to 350. Grease a 9 x 5 inch loaf pan with nonstick cooking spray.
In a bowl, whisk together the sugar, pumpkin, eggs, and applesauce until smooth (I put these in my Kitchen Aid for about a minute).
In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Slowly add the flour mixture to the pumpkin mixture and beat until smooth and well combined. The batter will be thick. Use a rubber spatula to fold in the chocolate chips until evenly distributed. Do not over mix. Spoon the batter into loaf pan.
Bake until the top is brown and crusty looking, about 60 minutes. A knife inserted into the center should come out clean.
Transfer the pan to a wire rack and let cool for ten minutes. After ten minutes, carefully take the bread out of the pan and allow it to cool completely on the wire rack.
Makes one loaf, adapted from Pumpkin Bread with Dates recipe on williams-sonoma.com
1 cup canned pumpkin
2 eggs
1/2 cup applesauce
1 3/4 cups all-purpose flour (I used whole wheat flour)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 of a bag of chocolate chips
Preheat oven to 350. Grease a 9 x 5 inch loaf pan with nonstick cooking spray.
In a bowl, whisk together the sugar, pumpkin, eggs, and applesauce until smooth (I put these in my Kitchen Aid for about a minute).
In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Slowly add the flour mixture to the pumpkin mixture and beat until smooth and well combined. The batter will be thick. Use a rubber spatula to fold in the chocolate chips until evenly distributed. Do not over mix. Spoon the batter into loaf pan.
Bake until the top is brown and crusty looking, about 60 minutes. A knife inserted into the center should come out clean.
Transfer the pan to a wire rack and let cool for ten minutes. After ten minutes, carefully take the bread out of the pan and allow it to cool completely on the wire rack.
Makes one loaf, adapted from Pumpkin Bread with Dates recipe on williams-sonoma.com
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