Amazing and Simple Greek Feta Dip

Football season is here!!!  That means hours of the weekend (and Thursdays and Mondays) noshing in front of the tv.  And this treat will be at every single game.  It is utterly the most delicious and easiest dip I have ever made.

Talk about simple!  Only takes a minute to make.  The original recipe calls to kind of "build" the dip on a place, but I just mixed it all together.  Click on the link below for more info (especially about block feta vs crumbled feta) and better photos.  

AMAZING and SIMPLE GREEK FETA DIP

2-3 Tbsp EVOO
3-4 (about 1 1/2 cups) Roma tomatoes, chopped
2 green onions or a bunch of chives, finely chopped (about 1/4 cup)
8 oz feta cheese
2 tsp Greek Seasoning (found in the spice aisle or you can make your own)
White or regular Balsamic vinegar, optional
Sliced baguette, crostini, or pita chips for serving

Drizzle the olive oil over a plate or platter.  Add the tomatoes and green onions or chives and crumble the feta cheese over the top.  Sprinkle on Greek seasoning and toss lightly to combine.  Drizzle with the balsamic vinegar, if using (just a tsp or so to start, add more to taste).

Serve the dip with soft, sliced baguettes, crostini (baguette slices brushed with EVOO and baked at 325F for 15-20 minutes or until desired crispness), or pita chips.

Recipe Source: http://www.melskitchencafe.com/amazing-greek-feta-dip/

Sesame Cashew Slaw

Once again, I must tell you that I am a cole slaw aficionado.  Even the often-kinda-icky deli coleslaw.  If they bring it, I will eat it.  Especially if I eat it with saltine crackers.  It's my caviar on toast!

This one is a bit different in that it is served warmed, but not wilted.  It was served with that awesome sweet smoked broiled fish demo-ed at Publix last week (do they ever serve a bad dish?!!!....wait 'til you try the cornbread salad I had the other day!!!)

They used a pre-cut coleslaw mix found in the bagged salad section of the produce department (but I have a fabulous cole slaw chopper.....see it at http://www.qvc.com/Genius-10-piece-6-Cup-Mix-Slice-and-Chop-Set.product.K40357.html?sc=K40357-ISRC)....it chops it KFC-style.  Anywho.....however you like your coleslaw cut, try this recipe if you, too, are a coleslaw aficionado.

SESAME CASHEW CLAW (approximately 4 servings)

3 oz scallions, finely chopped
3 Tbsp sesame oil
1 Tbsp minced roasted garlic
1 (16 oz) bag shredded 3-color coleslaw mix
3/4 tsp kosher salt
1/4 cup citrus rice vinegar
1/2 cup roasted cashews

Chop shallots.  Place sesame oil and garlic in large saute pan on medium, cook and stir 1-2 minutes.  Add shallots, cook and stir 2-3 minutes or until shallots are soft.

Stir in slaw, salt, and vinegar until evenly  coated.  Cover and reduce heat to medium-low; cook 2-3 minutes, stirring occasionally or until slaw is tender.  Stir in cashews.  Serve.

Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/sweet-smoke-broiled-fish-with-sesame-cashew-slaw

Chicken and Lemon-Chive Dumplings

I love, love, love chicken and dumplings.  Unfortunately.....Jim, not so much.  Therefore, I rarely make one of my favorites dishes.

But I got a new pressure-cooker cook book and I had to try this one.  It is a really easy recipe (don't let the ingredient list scare you.....prep everything ahead and it goes pretty quickly).  Also, you don't need a pressure cooker.  I'm listing the recipe as it is in the book, but you could simply use a stock pot to make this and just cook the chicken and potatoes until ready.

One Note:  I really like these drop dumplings, except I thought there was just too much lemon zest.  I would start with half the amount called for.  You would still get the lemony flavor, but I found the original amount to be a bit overwhelming.

One More Note:  I was delighted to bring back my Grandma Barton's dining dishes when I was in Oklahoma a few weeks ago.  Isn't this bowl precious?  No one is certain how old they are, but we know them to be at least 70-years-old.  What a shame no family member (except me....such a sucker for by-gone days) wanted these beautiful memories of our childhood.

CHICKEN and LEMON-CHIVE DUMPLINGS (6-8 servings)

2 Tbsp EVOO
1 onion, chopped
2 ribs celery, chopped
3 carrots, chopped
2 tsp minced fresh garlic
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup white wine or dry vermouth
4 cups chicken stock
3 cups diced red-skinned potatoes (about 1 pound)
2 lbs boneless, skinless chicken breasts and thighs, cut into bite-sized pieces
2 tsp salt
freshly ground black pepper
1 1/2 cups Bisquick mix
1/2 cup milk
6 Tbsp chopped fresh chives
2 Tbsp lemon zest, about 2 lemons (I would cut this in half, at least)
1/4 cup butter, softened at room temp
1/2 cup flour
1/4 cup heavy cream
1/4 cup chopped fresh parsley

Preheat the pressure cooker using the BROWN setting (mine doesn't have a brown setting, so I did this step in a saute pan).

Add the olive oil to the cooker and saute the onion, celery, and carrots until they start to become tender-about 5 minutes.  Add the garlic and dried spices and cook for another 2 minutes.  Add the white wine (or vermouth), chicken stock, potatoes and chicken pieces.  Season with S&P, give everything a good stir and lock the lid in place.

Pressure cook on HIGH for 10 minutes.

While the stew is cooking, make your dumplings.  Combine the Bisquick mix with the milk, chives, and lemon zest in a bowl and stir until the dough forms.  Set aside.

In a second bowl, combine the butter and flour to form a paste and set aside.

Release the pressure using the QUICK-RELEASE method and carefully remove the lid.  Ladle some of the hot liquid from the cooker into the bowl with the paste and whisk well.  Pour the mixture back into the cooker, and add the cream and parsley.  Return the cooker to the BROWN setting and bring everything to a gentle simmer.  Season to taste with S&P.

Drop the dumplings by the large spoonful onto the surface of the stew.  Then, put the lid on the cooker, turn it off and let the chicken and dumplings sit for at least 10 minutes before serving.

Recipe Source: "Delicious Under Pressure" by Meredith Laurence, 2015, p. 72

Sweet Smoke Broiled Fish

Hola, everyone!  Thanks for sticking around.  I'm back and rested from my trip to Oklahoma and am anxiously awaiting the beginning of autumn.  Tick tock tick tock.

This first recipe is one I could hardly wait to share.  I had never had cobia before, but if you've had Chilean Sea Bass, well, to me it is the same.  This is a Publix recipe and they call for swordfish or mahi-mahi as a substitute, but I'm not big on fish steaks.....for me, they're much firmer and drier and the sea bass or cobia.  

So I am obviously in the cobia camp on this one.  Regardless, it's a wonderful recipe....I mean, it's got honey and liquid smoke......how could it not be delicious?!!!

I served it with a sesame cashew warm slaw (recipe to follow) and a baked red potato.  Fast, easy, and oh so good!!!

SWEET SMOKED BROILED FISH (4 servings)

1 1/2 lb firm white fish fillets (cobia, swordfish, or mahi-mahi)
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 ground (dry) mustard
1/4 cup honey
2 Tbsp balsamic vinegar
1 Tbsp EVOO
1/2 tsp liquid smoke
2 Tbsp sliced green onions

Preheat broiler on high; place oven rack 6" from heating element.  Line baking sheet with foil.  Always check fish for bones (wash hands).

Whisk S&P, mustard, honey, vinegar, olive oil, and liquid smoke until blended (reserved 1/4 cup for later use).  Place fish in sauce and let stand 10 minutes to marinade.

Place fish on baking sheet (discard marinade); broil 4 minutes.  Brush with remaining 1/4 cup sauce and broil 2-4 more minutes or until fish is 145F (or opaque and separates easily).  Drizzle with any remaining sauce and top with onions.  Serve.

Recipe Source:  http://www.publix.com/recipes-planning/aprons-simple-meals/sweet-smoke-broiled-fish-with-sesame-cashew-slaw

Absence

Hi, Friends,

Just a note.....I'll be away for a bit but I hope you'll return later.  My best to you all.

Cream of Zucchini Soup

Are you dealing with a plethora of summer garden goods?   Tomatoes, cucumbers, zucchini?  Well, here's a wonderful and easy home for those zucchini.

While I'm so looking forward to autumn and the cooler weather it brings, for me soup is a go-to for any season.  This one makes full use of the height-of-the-season zucchini crop using just a handful of other ingredients.

CREAM of ZUCCHINI SOUP (makes about 7 1/2 cups)

2 medium onions, chopped
2 Tbsp butter, melted
6 medium zucchini, sliced (about 1 1/2 pounds)
3 cups chicken broth
1/2 cup half-and-half cream
1/8 tsp salt
1/8 tsp ground nutmeg
1 pinch ground red pepper (cayenne)
shredded Cheddar cheese (for garnish)

Saute onion in butter in a large saucepan until tender.  Add the zucchini and broth, stir well.  Bring to a boil, reduce heat, and simmer 15 minutes or until the zucchini is tender.

Use an immersion blender to puree the zucchini/onion mixture (or blend in a blender).

Return the pureed mixture to the saucepan.  Stir in half-and-half and seasonings.  Cook zucchini mixture over medium heat, stirring occasionally until the mixture is thoroughly heated.  Ladle soup into individual soup bowls.  Sprinkle evenly with shredded Cheddar cheese.

Recipe Source:  www.food.com

Red Chile Enchilada Sauce

I generally keep a can of prepared enchilada sauce on hand to make a quick dinner or refried bean side dish (I mix a can of refried beans with some sauce, diced onions, chopped cilantro, and cheddar or Mexican blend cheese then bake until heated throughout) and thought I had some on hand but, alas, I didn't.  But a quick search on one of my favorite food blogs turned up this incredibly easy and absolutely delicious sauce.

I had everything on hand (including a half of a jalapeno I had thrown into my freezer "pepper bag.")  Halving the original recipe gave me enough for 4 good-sized enchiladas and leftovers to mix into my beans.

With this sauce, all you need is some shredded chicken, beef, or pork, some cheese and cilantro.  Mix it all together, roll it up in corn or flour tortillas, top with more sauce and cheese, and bake (see full recipe here: http://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/).  

RED CHILE ENCHILADA SAUCE (makes about 2 cups)

1 medium onion, chopped fine

1 jalapeno pepper, seeded and chopped fine

1 tsp canola oil

3 tsp minced fresh garlic

2 Tbsp chili powder

2 tsp ground cumin

2-3 tsp sugar

2 (8 oz) cans tomato sauce

1 cup water

S&P

In a saucepan, combine the onion, jalapeno, 1/2 tsp salt, and oil.  Cover and cook over medium-high heat, stirring often, until the onions and pepper have softened, 8-10 minutes.  Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, less than 30 seconds.  Stir in the tomato sauce and water.  Bring to a simmer.

Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  Season sauce with additional and pepper to taste.  Save the leftover onion mixture to stir into the fillings of your enchilada.

Recipe Source: www.melskitchencafe.com