Greek Bake

We’ve all been there – those nights where you just don’t know what to make but have a ton of seemingly random things in the pantry. Not to mention those fresh herbs in the fridge that are about to go bad. Well, you know us a little by now, and we almost (read: almost) like those kinds of nights because that’s when we have to get creative with our recipes. Just like this one. We love our “toss ’em together” recipes that leave just enough cooking time in the oven to go peel off the work clothes and settle in with a nice glass (read: bottle) of wine.
  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 lb. lean ground turkey (or chicken or lamb, knock yourself out)
  • 3 garlic cloves, minced
  • ¾ tsp ground oregano
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 (28 oz.) can crushed tomatoes
  • 2 cup cooked brown rice (I had some white leftover from a fish & rice I had made the night before, works just as well)
  • ½ cup crumbled feta cheese, divided (I did the feta with the Mediterranean herbs, but plain feta works as well)
  • ¼ cup chopped flat-leaf parsley
  • Salt and pepper, to taste
Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and ground turkey. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes. Stir in the garlic, oregano, red pepper flakes, salt and pepper, and cook for 1 minute. Add the crushed tomatoes, bring to a boil, then simmer for 10 minutes. Stir in the cooked rice, ¼ cup of the feta cheese and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining feta cheese. Bake until bubbling, about 20 minutes.

Greek Bake

Happy Eating, XO.
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Firehouse Chili

Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.

  • 2 yellow onions, chopped
  • 3 tablespoons butter
  • 3 tablespoons of minced garlic (fresh not powder)
  • 1/2 teaspoon salt
  • 2 pounds Hot  (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
  • 2 cans of diced tomatoes with green chilies (I used Rotel)
  • 2 packages McCormick Chili Seasoning Mix (any flavor)
  • 2 –  15 oz. cans Bush’s dark or light red kidney beans
  • 2 green bell peppers chopped small
  • 2 cans yellow corn
  • Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
  • chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.

Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!

photo

Happy Eating, XO.