Showing posts with label feta. Show all posts
Showing posts with label feta. Show all posts
Wednesday, February 11, 2015
Savory Spinach Feta and Peppadew Muffins
 |
| Savory Spinach, Feta, and Peppadew Muffins |
Savory and delicious! Fresh spinach, feta cheese and my very favorite lesser-known ingredient...the peppadew. Wow, do I love those little guys. Theyre mildly sweet but also have just a tad bit of heat to them. Theyre great stuffed with blue cheese and eaten as an appetizer, and I always add them to my pasta sauces (see my Italian Chicken Cutlet recipe). Whatever the dish, you may be assured they will kick up the flavor. I usually buy them in the olive bar at my local market, but Ive also gotten them in the jarred olives section.
I found this amazing recipe in the September 2010 issue of Bon Appetit magazine. They adapted it from a game lodge located in Kruger National Park in South Africa called Singita Sweni Lodge. Im so glad they shared it because this will become a regular menu item in my home. In addition to being completely yummy, theyre easy to freeze and take with you for lunch, or on the go.
 |
| peppadews, spinach, feta cheese |
When making this dish, I recommend using fresh spinach (not frozen). I found this hearty, organic variety at Bristol Farms but the kind you get in the salad area of the market, pre-washed and in a bag will work fine, too. Also, I used a Pampered Chef 12-cup Stoneware Muffin Pan, which I totally love, but of course you can use any muffin pan youd like. Ive had really good luck with this stoneware pan as it cooks evenly and the sides of the muffins dont over-brown.
 |
| In my stoneware pan and about to go in the oven. |
Makes 6-12 muffins depending on cup size (my pan yielded 8 generous muffins)
Oven 375 degrees F
Ingredients:
nonstick vegetable oil spray
2 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk (I used 2%)
1/2 cup vegetable oil
2 large eggs
1 cup thinly-sliced fresh spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped peppadews (the hot ones)
butter to finish (optional)
butter to finish (optional)
Spray muffin pan with nonstick spray.
In medium bowl place flour, sugar, baking powder, paprika, and salt, then whisk together.
In large bowl place milk, oil, and eggs, then whisk together.
Add flour mixture to milk mixture, then whisk together just until blended. Do not overmix. Batter will be very thick and gooey. Fold in spinach, feta cheese, and peppadews.
Fill each muffin cup to the top until there is no more batter. Bake in oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean. I always start checking at the minimum recommended time. In this case, they were done in 27 minutes, but it will depend on your pan and the size of the muffin cups.
Top with butter (optional) and let cool for 5 minutes then remove from pan and place on cooling rack. If necessary, run your knife around the edges of the muffins to release them from the pan.
 |
| These are addictive! |
Sunday, February 8, 2015
Bolthouse Farm Shakedowns and Dressing Featuring Zesty Garden Feta Dip
Lucy and Maggie are famous now! Theyre my unofficial sous chefs, so Im pretty excited to get them much-deserved attention. Shakedowns can be found in the Produce department in most large grocery chains in Texas, so I hope youll find some and give them a try. Im totally addicted to the Ranch flavor. Now...how about that dip recipe?
I decided to use the Italian Vinaigrette to create a healthy and versatile dip. My Zesty Garden-Feta dip is full of chunky veggies and tangy, salty feta. Just before serving, its tossed with some of the vinaigrette and placed in a serving bowl. I served it with pita crackers for a veg-friendly football party food...but its very versatile. It can also be used as a side salad or spooned over the top of grilled chicken or fish as a light and healthy accompaniment. Its a snap to whip up...all it takes is about 15 minutes of chopping and a few seconds to give it a quick toss with the dressing. If you have time, a couple of hours in the fridge give all the ingredients time to mingle and for some of the dressing to be absorbed. 
Zesty Garden-Feta Dip
a Weekend Gourmet Original
Ingredients:
- 1/3 cup diced seedless cucumber
- 1/4 cup finely diced purple onion
- 2 thinly sliced green onion
- 2 ounces block feta, diced
- 1/2 cup diced seeded tomato
- 1/2 avocado, peeled and diced
- 1/2 cup Bolthouse Farms Italian Vinaigrette
- Salt & pepper to taste
Directions:
Step 1: Place the chopped veggies and feta in a mixing bowl. Add the dressing and stir until combined. I recommend using a silicone spatula and gently folding until all ingredients are combined. By doing so, you help prevent the avocado and feta from breaking apart too much.
Step 2: Place the dip in a serving bowl. If time allows, cover the bowl and place in the fridge for an hour or two so the flavors can combine. Serve with chips or pita crackers.
This versatile dip is high in flavor, low in fat...and delicious. With all of the rich and high-calorie party foods that I often see, this is one you can feel good about eating! The veggies, creamy avocado, tangy feta and dressing combine very well together. I hope youll make this dip soon for your healthy-conscious and veggie-loving friends!
Disclosure: Bolthouse Farms sent me Shakedowns and dressings to facilitate this feature. I received no further compensation, and all opinions expressed are my own.
Step 1: Place the chopped veggies and feta in a mixing bowl. Add the dressing and stir until combined. I recommend using a silicone spatula and gently folding until all ingredients are combined. By doing so, you help prevent the avocado and feta from breaking apart too much.
Disclosure: Bolthouse Farms sent me Shakedowns and dressings to facilitate this feature. I received no further compensation, and all opinions expressed are my own.
Saturday, February 7, 2015
September Recipe Club Featuring Watermelon Feta Salad
This recipe is a snap to put together for a quick lunch, or as part of a healthy Summer dinner. I picked up chopped watermelon at the grocery store, as well as crumbled feta cheese. I made a quick homemade balsamic vinaigrette in less than 5 minutes, so this salad is ready to eat in a flash! I made one small change to Beths recipe. I cant eat olives or bell pepper, so I decided to add some chopped hazelnuts for a bit of crunch. This salad is so good and really easy to make!
Watermelon & Feta Salad
adapted from Its Good to Be the Cook
Ingredients (for one salad):
- 2 cups Spring mix lettuce
- 1 cup watermelon, cut into even-sized rectangles
- 1/4 cup crumbled feta
- 1 tbs. finely chopped purple onion
- Chopped mint and cilantro to taste (optional)
- 2 tbs. chopped hazelnuts
- Simple vinaigrette: 1 tbs. olive oil, 1 tbs. balsamic, 1 tsp. honey, and salt & pepper to taste
Directions:
Step 1: Make the balsamic vinaigrette and toss it with the Spring mix, purple onion, mint, and cilantro. Arrange the greens toward the back of a serving plate.
Step 2: Place the watermelon pieces decoratively in front of salad greens. Sprinkle the feta on top of the watermelon. Finally, sprinkled the chopped hazelnuts on top of the salad greens and watermelon-feta combo.
See? Easy!! This salad is a great combination of flavors and textures. The sweet watermelon works perfectly with the tangy, salty feta...and the finely chopped onion provides a subtle onion flavor. The hazelnuts provide an earthy crunchiness, and everything is perfectly tied together by the sweet-tangy vinaigrette. This is one winner of a salad! If youve never thought of pairing watermelon and feta, let me assure you that the flavors are made to go together. One try, and Im better youll be as hooked as I am!
Wait until you see all of the great recipes that my fellow Group A Secret Recipe Club members are sharing today. Youre sure to find something new to add to your must-try list!
An InLinkz Link-up
Wednesday, February 4, 2015
February Secret Recipe Club Featuring Cranberry Feta Pinwheels
After a break for the holidays, it’s time for another exciting Secret Recipe Club reveal! My assigned blog this month is The Pajama Chef, where Sarah features all sorts of mouthwatering goodies. I saw several recipes that caught my eye, but ended up selecting one of the easiest-ever appetizer recipes. I put together a No-Stress Gameday Feast this year, and her Cranberry-Feta Pinwheels fit into that theme perfectly. It literally takes all of 15 minutes to assemble these babies a day ahead of your party, then you slice them into rounds when you’re ready to serve. The time in the fridge allows them to firm up nicely, making them easy to cut.
The only change I made to Sarahs original recipe was to substitute an herbed cheese spread for the cream cheese, because that’s what I had on hand. I had a hunch the herbs would work really nicely with the dried cranberries, feta and green onion mixture that’s rolled up inside. Guess what? I was right!! This is a perfect little recipe to have in your culinary bag of tricks, because its ideal for last-minute guests or party invitations. They can be whipped up in a jiffy, and everyone goes nuts for their sweet-savory flavor.
Cranberry-Feta Pinwheels
adapted from The Pajama Chef
Ingredients:
- ½ cup dried cranberries
- 3 green onions, thinly sliced
- 1 cup crumbled feta cheese
- 5 flour tortillas
- 1 container herb-flavored spreadable cheese [I used Alouette brand]
Directions:
Step 1: Combine the dried cranberries, feta and green onion in a small mixing bowl. Stir well to combine the ingredients and set aside while you prep the tortillas.
Step 2: Spread each tortilla with 2-3 tbs. of the spreadable cheese. Spoon approximately 1/4 cup of the reserved cranberry-feta-onion mixture on the outer third of the tortilla, in a strip. Roll tightly into a log, and place seam side down on a platter. Refrigerate for at least an hour if time permits, up to overnight. To serve, use a serrated knife to carefully cut each tortilla roll into 8 slices. Arrange them on a pretty serving platter…and get ready for your guests to devour them!
Yep…that’s it! These little babies take only minutes to whip up, but they’re big on flavor and visual impact. They look so pretty on the platter, and the flavors are amazing. Imagine tangy dried cranberries, salty-tangy feta and the creamy herb spread…all rolled up in soft flour tortillas. We just loved these, and the variations are endless: how about subbing in chopped dried apricots and goat cheese crumbles?
Make sure to check out the rest of today’s Group A offerings…there’s so many great recipes to choose from, you’re going to want to pin them all to try later!
);
Subscribe to:
Posts (Atom)