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Posts Tagged ‘feta’

  1. Basil Feta Chicken

    July 30, 2012 by erinRD

    This was inspired by one of Wholesome Husband’s favorite dishes – chicken saltimbocca. I realized that I had a ton of fresh basil instead of sage, which is used in the saltimbocca recipe. Peaking in my fridge, I found this great feta cheese that I bought at Costco. So I figured I would go with that and this recipe turned out amazing!

    ~16 fresh basil leaves (0.4-0.5 oz)
    4 boneless, skinless chicken breasts (1 lb total weight)
    3 ounces prosciutto, thinly sliced
    3 ounces fresh feta cheese, crumbled
    1/4 c seasoned bread crumbs
    1 lemon, quartered

    Directions:
    1. Preheat the oven to 375. Line a baking pan with tin foil.
    2. Place the four chicken breasts in the baking pan and press about four basil leaves into the top of each breast. Lay the slices of prosciutto over the top of the basil.


    3. Crumble the feta cheese on the chicken and top with bread crumbs.


    4. Bake about 15 minutes or until chicken is cooked through. Garnish with lemon wedges to squeeze over the top. Serves 4.

     

    Delicious and simple! Enjoy!

    Category Uncategorized | Tags: ,,,,, | 3 Comments

  2. Spinach Artichoke White Bean Crostini

    August 16, 2011 by erinRD

    My family was invited to my second cousins house for a BBQ this past weekend so I was on the hunt for an appetizer to bring. I found this and it sounded perfect. Light and easy to make and easy to transport. Everyone gobbled it up and asked for the recipe. I’d say it was a success!

    Spinach Artichoke White Bean Crostini
    Adapted from Two Peas & Their Pod

    15 (1/4-inch thick) slices French baguette
    1 Tablespoon olive oil, for brushing baguette slices
    1 (15-ounce) can cannellini or white beans, rinsed and drained
    1 cup artichoke hearts (from jar), drained and chopped
    1 tomato, diced
    1 cup chopped fresh spinach
    1/2 cup chopped fresh basil
    1 clove roasted garlic, minced
    1 Tablespoon fresh lemon juice
    1/4 cup crumbled feta cheese
    Salt and pepper, to taste

    Directions:
    1. Preheat the oven to 400 degrees F. On a large baking sheet, arrange the baguette slices in a single layer. Using a pastry brush, brush the baguette slices lightly with olive oil. Bake until golden, about 15-20 minutes. Remove the bread from the oven and set aside.
    2. In a medium bowl, combine white beans, artichokes, tomato, spinach, basil, garlic, lemon juice, and feta cheese. Stir gently. Season with salt and pepper, to taste.
    3. Spoon spinach and artichoke mixture onto the toasted baguette slices. Serve immediately. Serving size – 1 crostini.

    Taste Test: Delicious and refreshing. The beans can be substituted out for any other bean but the white beans were so yummy! The bread also made a huge difference. Throwing it in the oven made it warm and crispy. Next time I might spread a little garlic on the toast along with the olive oil. So good!

    Bring this to your next party!

     

    Category Uncategorized | Tags: ,,,, | 2 Comments

  3. Spinach Feta Turkey Burgers

    July 15, 2011 by erinRD

    TGIF!

    I am leaving for Alaska in about a week and I’m looking for some guest posts! If you are interested in writing a guest post while I’m away frolicking in some glaciers, please contact me! Info found in the ‘Contact Me’ tab at the top of my page! :)

    Spinach Feta Turkey Burgers
    Adapted from Eat Live Run

    1 lb ground turkey
    1 egg, slightly beaten
    1 shallot, minced
    5 oz spinach, cut into small pieces
    3/4 cup feta cheese
    1 tsp salt + pinch of pepper

    Directions:
    1. Mix together all ingredients with your hands and form four medium sized patties.
    2. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked.
    3. Serve on toasted buns (lol) with desired veggies. Makes 4 burgers.

    Taste Test: Wholesome Husband said that he liked these burgers better than my Bleu Apple Turkey Burgers but I think I like the Bleu Apple burgers a little bit better…but it’s a close competition. Both are moist, flavorful, delicious and healthy!

    Have a great weekend!

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  4. Chick Pea Mixed Green Salad

    May 2, 2011 by erinRD

    This is my favorite salad ever.

    Simple, nutritious, delicious and colorful!

    I got this bamboo salad bowl from Zappos and I love it.

    Chick Pea Mixed Greens Salad


    2 cups mixed greens
    1 cup Spinach
    1/4 cup Mediterranean style feta cheese
    3/4 cup chick peas, rinsed and drained
    4 scallions, chopped
    1 cup cherry tomatoes
    1 Tablespoon balsalmic vinegar
    2 Tablespoons olive oil

    Directions:
    1. Mix all ingredients together and toss.
    2. Serves 2 for a meal and 4 for a side salad. Nutritional information shows for 4 servings.

    YUM!!!

    Please excuse this short post but I’m packing for Mexico!! :)

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  5. Orzo Shrimp Cucumber Salad

    April 28, 2011 by erinRD

    One of these days, it will be summer here in Chicago. But for now it’s another cloudy, cold, dreary day.

    At least I can make food that brings me to summer even when the weather won’t.

    Orzo Shrimp Cucumber Salad
    Adapted from Barefoot Contessa

    1 lb shrimp, peeled and deveined
    1/2 lb orzo
    1/2 cup fresh lemon juice
    1/4 cup olive oil
    salt and pepper to taste
    1 cucumber, chopped
    1 cup chopped fresh dill
    1 cup fresh parsley, chopped
    1/4 cup diced feta cheese
    1/2 cup diced red onion
    1 cup scallions, diced

    Directions:
    1. Cook orzo as directed on package and set aside.
    2. Preheat oven to 400 degrees. Spread shrimp on a baking sheet and drizzle with oil (about 2 Tablespoons) and sprinkle with salt and pepper. Bake for about 5 minutes; allow to cool.


    3. Whisk together lemon, olive oil, salt, and pepper; mix in with warm orzo. Add roasted shrimp, cucumber, dill, parsley, green and red onions and feta.

    Set aside for an hour on the counter to let flavors marry. Serve at room temperature.

    Makes about 10 cups. Serves 6. Approximately 1 3/4 cup per serving.

    Nutrition Notes: Cucumbers are at their peak from May through July and they contain mostly water. Cucumbers are a very good source of vitamins C and the mineral molybdenum. They are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium!

    Taste Test: Wholesome Husband salivates over this dish. It’s light, refreshing and just simply good. It would be fantastic to bring to a BBQ over the summer too (whenever summer decides to show up)!

    Enjoy!

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