This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.
Filet Mignon With Feta Corn
Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese. Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!
- 4 x 8 oz. filet mignon steaks
- 2 tbsp. olive oi l
- coarse salt and freshly ground pepper, to taste
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 3 ears of corn, shucked and kernals removed from the cobs
- 1 tbsp. tarragon
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 tbsp. butter
Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.
Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.
Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?
Pizza-Spanakopita Style
If you love Greek food you will love this pizza. It can be served as an Appetizer for your party or just nibblies during hockey night viewing.
- 1 bag of fresh baby spinach, stems removed
- 1 tsp. olive oil
- 1/2 sweet onion, finely chopped
- 1 garlic clove, minced
- 1 cup, extra smooth ricotta
- 1/2 cup chopped fresh dill
- 1 cup crumbled Feta
- 1/8 tsp. freshly grated nutmeg
- 1 450g pkg of all butter, puff pastry (2 rolls), thawed
- 1 egg
Preheat oven to 400 degrees. Remove middle rack, making sure one rack is in the top third of the oven and one in the bottom third. Line 2 cookie sheets with parchment paper.
Boil a large pot of water and add the spinach, cooking until wilted (60 seconds). Drain and rinse under cold water. Place in a tea towel and wring out excess liquid. Chop the spinach.
Heat a frypan and add the onion and garlic, cooking until the onion is lightly brown. Add the spinach and ricotta and reduce the heat. Cook until all liquid has evaporated. Remove from the heat, add the dill, 1/2 cup Feta and nutmeg. Set aside.
Unroll the pastry onto the cookie sheets. Use a sharp knife to score a 1/2 inch border around each pastry sheet. Then dock the pastry all over with a fork. Beat the egg in a small bowl and brush evenly over the pastry.
Bake in the oven, switching the pans around halfway through baking time (about 14-15 minutes) until lightly golden in colour and puffy.
Remove from the oven, divide the spinach mixture between the two pans and spread out to the scored edges. Sprinkle the remaining feta over the tops and continue baking until the pastry and feta are golden in colour, again switching the pans around halfway through the 12-13 minute baking time. Slice and serve.
OMG! Yummy….
Lamb Chops With Grape Tomatoes and Cheese
This is a great during-the-week dinner, Use of multicoloured tomatoes gives this dish some extra pizzazz.
- 1/2 cup plus 2 tbsp. olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. fresh lime juice
- 3 garlic cloves, minced
- 3 tbsp. chopped, fresh oregano, divided
- 3/4 tsp. ground cumin
- 4 lamb chops about 3/4 inch thick each
- 1 x 12 oz.container of grape tomatoes
- 1/4 cup coarsely crumbled feta cheese
- 1/2 cup thinly sliced red onion
Whisk together 1/2 cup olive oil, red wine vinegar, lime juice, minced garlic, 2 tbsp. oregano and ground cumin in a small bowl. Season with a little salt and freshly ground pepper.
Transfer 1/2 cup to a larger bowl and marinate the lamb chops for about 30 minutes, turning often. Add the tomatoes to the remaining dressing, tossing to coat.
Heat the remaining oil in a skillet and saute the chops until browned on both sides for medium (about 4 minutes each side). Transfer to 4 dinner plates.
With a slotted spoon transfer the tomatoes to the same skillet and cook until they just start to wrinkle ( 2 minutes). Top the chops with the remaining dressing, feta cheese and red onion slices.
Now who is the hero at your house? Uhuh!
Feta Sauce for Steaks
Believe it or not, warmer weather is on its way and the bbq will be up and running. If you want a different sauce to go with your steaks, try this one.
- 3/4 cup feta cheese, crumbled
- 3/4 cup sour cream
- 1 tsp. fresh lime juice
- 2 drops cayenne pepper
- 2 drops worchestershire sauce
- 3 tbsp. finely chopped sundried tomatoes
- pinch of pepper
Put all the ingredients in a blender and go for it. Blend until completely smooth and put in a bowl, covered, in the refrigerator until ready to serve. Make sure you cut your steak against the grain and it won’t be tough.
If having a salad and/or vegetables you have a great meal. Enjoy!
Grilled Feta Cheese with Tomatoes
This is so simple and I am sure everyone has tried it before, but if not, here it is. A super easier, but delectable, appetizer to serve when you have company over….or you are trying to make brownie points with your spouse….
Serves 6
- 1 lb. yellow and orange tomatoes
- Butter Lettuce
- 1 lb. block of Feta Cheese
- 2 tbsp. extra virgin olive oil
- 1 bunch of fresh basil
- 1/4 cup extra virgin olive oil
Slice tomatoes and arrange on six serving plates. Cut feta into six even slices and place on a parchment lined cookie sheet preferrably, if not use a lightly oiled cookie sheet.
Drizzle oil over the cheese slices and broil; until lightly browned. CAREFULLY remove from pan with a spatula and place the warm feta over the tomato slices. Do not make the slices too thin or you will never get it off the paper.
Chiffenade the basil and sprinkle over the salad.
Note: Never store tomatoes in the fridge. They will lose their flavour and colour. Just leave them on the counter and they will retain all the flavour. Just be sure to wash them before using.
Grilled Bread with Feta
Heat your grill to low (inside or outside).
- 1 Baguette
- garlic clove, halved
- 3-4 ,oz. feta
Cut 8 slices of a baguette and brush both sides with olive oil. Grill on one side just until golden. Rub the grilled side with a halved garlic clove.
Now pile on about 3-4 oz. of feta. Return to the grill, put a cover over them and grill until the undersides are golden and the cheese has softened. About 1-2 minutes and drizzle with a touch of olive oil.
These make tasty appetizers. Make sure your guests have small plates and cloth napkins. Serve with a signature martini of yours and let the evening commence.
Taste Rating: 8.5