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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Pomegranate Kale Salad

While scoping the world-wide web for our competition, err comrades. We recently came across this awesome food blog – A pinch of yum. Not only does it have super tasty recipes, but she is a fellow food enthusiast with an appetite for almost anything!

One recipe we just had to share with you is her Pom Kale Nut Salad. I mean, kale makes you think of a health freak, but this salad is yummy, promise. It has all the palate pleasers we rave about: sweet, tart, salty, crunchy, creamy, etc…Plus its filling enough to have as a meal and it truly is a sultry salad. Just look how tantalizing! Pomegranates really are the jeweled produce of Winter.

wild-rice-salad-3

Happy Eating, XO.

Party in your mouth Salad

I didn’t just title this post “party in your mouth” so that you would click on the recipe. Although that is definitely an added bonus 🙂 I pretty much said exactly that when I first tried this salad at a restaurant. I usually don’t go home and emulate much of what I eat out, but this one was easy & so damn good, it had to be done!

  • 3 cups of Chopped watermelon chunks. (I would keep them fork size so you can get all the flavors in each bite.)
  • 1/2 cup of Crumbled feta cheese (I did a pinch of black pepper too but that’s because I don’t think salt & pepper should ever live without each other.)
  • 1/2 of a medium sized red onion. (Thinly sliced kids. If you don’t like onions, you can do cucumber rounds. Point is to get something fresh & crunchy!)
  • Then they added a pinch of dried parsley for color, you can do fresh but make sure its finely chopped & a drizzle of balsamic to top it off.

I cant stress how good this is! Going back to my theory on salads being scrumptious and “sultry”. This salad hits all your taste buds: salty (feta), sweet (watermelon), crunchy(onion or cucumber or both), and smooth (balsamic). Now that’s a party!

Happy eating, XO.

watermelon salad

Chickpea Salad

Not all salads have to be like eating grass. Some salads don’t even need to have any leafy greens. Go ahead, pick yourself up off the floor because I know you are shocked. This recipe isn’t even for the generic pasta salad (which I mean I still love). This is something different, yet yummy. Fancy, but easy.

  • 1 container of herbed feta cheese
  • 1 can of chick peas (Also known as garbanzo beans, drain the can liquid)
  • 1 medium size red onion (You could use another onion if you have one lying around, but I suggest the red one since those are the most palatable raw)
  • 1 tsp of crushed garlic
  • 1.5 tbsp of dried or fresh parsley (See I give you options and don’t always force you to use what I want)
  • Pinch of salt & pepper to taste (a pinch of red chili flakes will add that zing you may crave)

Chop the onion finely, mix the other ingredients, and serve cold.

Happy Eating, XO.