Roasted Garlic & Feta Walnut Dip with Toasted Flat Bread

I've been complaining all summer about how bad the weather has been... now, in the first week of September we get 30 degree weather alllll week! Its beautiful, but it feels super hot compared to what we've had. Our townhouse heats up super fast when I turn on the oven, so this is a great option when you don't want to heat yourself out of your house on a hot summer day (assuming you've got roasted garlic on hand already)!

I probably wouldn't have tried this recipe if Hubby hadn't asked me to! I'm not a huge fan of feta and this dip sounded so weird, but he picked it out, so I made it for him and ended up loving it!

Roasted Garlic & Feta Walnut Dip with Toasted Flat Bread
Recipe adapted from Rachael Ray's 30 Minute Meals 2

Ingredients:

• 2 heads garlic, top 1/4 inch cut off, 1 large clove reserved
• 4 tbsp extra-virgin olive oil, plus some for drizzling
• 1 cup walnut halves, toasted
• 1 1/2 cups feta cheese, crumbled
• 1/2 cup milk
• 1 tsp dried oregano
• 1/4 cup fresh flat-leave parsley
• freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 4 flat breads or pitas, cut into wedges and toasted

Method:

1. Preheat oven or toaster oven to highest setting. Drizzle heads of garlic with about 1 tsp olive oil each, then double wrap the garlic bulbs in foil. Roast 25 mins in the oven.
2. Combine 4 tbsp extra virgin olive oil, walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Add more olive oil or milk if dip doesn't come together smoothly. Scrape into serving dish with spatula, drizzle with olive oil.
3. Remove garlic from oven, and turn off heat. Arrange triangles of cut pita or flat bread on a small, heat-resistanttray or cookie sheet. Place bread into the hot oven (or you can use your toaster oven to keep the house cool!!!). The bread will be warmed through and lightly toasted in five minutes.
4. Serve with feta walnut dip and soft, sweet roasted garlic for spreading.

 Ohhhhh so good!! I can't wait to make this again. I think Huby and I each ate one whole head of roasted garlic... next time I would make more roasted garlic. :) Such sweet, carmelized goodness. Definitely a weird sounding dip, but the flavours really work to create a delicious, unique starter.

Happy Cooking my Friends!

Spanakopita

I've never really been a Gordon Ramsay fan. I wasn't big on his bad language and confrontational style as portrayed on all the promotional commercials and trailers for shows he has been on in the past as I'm sure many people aren't. Then I started watching Masterchef USA and slowly he grew on me. He is always very quick to praise when someone does a good job and the way with which he encourages people is unbelievable and you'll never see that side of him in any commercial or trailer for his shows. Needless to say, I went out and bought one of his beautiful cookbooks - Gordon Ramsay's World Kitchen. About a month ago I made Gordon's Spanakopita recipe and it was super delish!


Gordon's note about this recipe is as follows: "This spinach and feta pie is probably the most popular of all Greek pies, which are everyday fare in Greece and typically eaten as substantial snacks. I prefer to serve this scrumptious pie as a main course, or a a side dish to roast lamb."

Spanakopita

Recipe from Gordon Ramsay's World Kitchen

Ingredients:

• 2 tbsp olive oil


• 2 large sweet onions, peeled and minced


• sea salt and black pepper


• 1 lb spinach leaves, washed and drained


• nutmeg, to grate


• 9 oz feta, crumbled


• 2 large eggs


• generous 1/3 cup heavy cream


• scant 1/2 cup pine nuts, toasted


• scant 1/2 cup butter, melted (you definitely won't need all of it)


• 14 sheets phyllo pastry

Method:

1. Heat the olive oil in a skillet over medium heat and add the onions with a little salt and pepper. Cook, stirring frequently, for 6-8 minutes until soft but not colored. Transfer to a large bowl.


2. Wilt the spinach leaves in several batches: stir them in a large saucepan over medium-high heat until just wilted, then tip into a colander. Press down on the spinac with the back of a ladle to squeeze out as much excess water as possible. Allow to cool slightly, then chop roughly.


3. Add the spinach to the onion and grate over a little nutmeg. Add the feta, eggs, and cream. Season with a generous grinding of pepper and just a small pinch of salt - as the feta is salty. Finally, stir in the pine nuts. Chill until ready to serve.


4. Preheat the oven to 400F. Brush the base of a large ovenproof dish with a little of the melted butter. Now layer 10 sheets of phyllo pastry in the dish, brushing each layer with butter and allowing any excess pastry to overhang the sides. Spoon the spinach and feta mix over the pastry sheets and then fold any overhanging phyllo over the filling. Layer the remaining phylo sheets on top, buttering generously and scrunching for an attractive finish.


5. Bake in the oven for 50-60 minutes until the top of the pie is golden and the filling is set. To check, insert a small knife into the center of the pie - the filling should not look too runny.


6. Let stand for at least 10 minutes before slicing. Serve the pie either warm or at room temperature.

We definitely love Greek food in this house, so everyone was very excited about this Spanakopita. Hopefully you enjoy it as much as we did. :)

Happy Cooking my Friends!

Santa Fe Chicken Salad

Here is a delicious summery salad for you! When the weather gets hot, make this. It won't heat your kitchen up because you don't even have to turn on your oven. :) BBQ the chicken, chop everything else up, shake up the dressing, and you've got yourself a delicious summer meal fit to serve to guests, family or just yourself!

Santa Fe Chicken Salad
Recipe adapted from Mennonite Girls Can Cook
Ingredients:

• 4 chicken breasts, boneless & skinless


• chili powder &/or cajun seasoning


• 8 cups mixed greens


• 1 - 14 oz can black beans, drained & rinsed


• 3/4 cup corn kernels


• 2 avocados, halved and sliced


• 1/2 cup feta cheese


• 1/4 cup roasted peanuts, chopped


• Peanut Lime Vinaigrette Dressing (recipe follows)

Method:

1. Prepare the salad dressing (recipe and instructions follow).


2. Prepare the salad ingredients in separate containers.


3. Rub chicken breasts liberally with the chili powder and/ or the cajun seasoning until well coated. Grill chicken until cooked through. Let chicken breasts rest before slicing while you plate the salad.


4. Assemble the salad ingredients on plates - start with a bed of greens, sprinkle with beans, corn, avocado, feta, sliced chicken and garnish with a sprinkle of chopped toasted peanuts.


5. Drizzle with dressing and serve.

Peanut Lime Vinaigrette Dressing

Recipe Adapted from Mennonite Girls Can Cook

Ingredients:

• 1/3 cup lime juice


• 1/2 cup olive oil


• 1 tbsp peanut butter


• 2 tsp dijon mustard


• 1 tsp lime zest


• 1/4 cup dry roasted peanuts, finely chopped

Method:

1. Using a blender, mix lime juice, olive oil, peanut butter, and mustard. Blend until emulsified. Stir in lime zest and finely chopped peanuts. Use as directed in Santa Fe Chicken Salad recipe (above).

This salad is pretty easy to whip together. Make your hubby BBQ the chicken while you prepare the rest of the ingredients and you'll have dinner on the table in no time (thats why I did!). Hope you've been having a fantastic weekend. I sure have - we have had some beautiful summer weather, I did some shopping for my upcoming vacation, and did a little celebrating at finishing a big exam on Friday afternoon. :)

Happy Cooking my Friends!

Salad with Strawberries, Feta & Homemade Croutons

Alright, no show-stopping pictures tonight or elaborate recipes... just plain simple and tasty. Back to the basics! Here is a great salad to serve any time - slice up a grilled chicken breast, fan on top and drizzle with a nice balsamic dressing and you've got a quick, healthy and yummy weeknight dinner. No, your husband probably won't be crazy about it, but once a week won't kill him right?! He might even, *gasp* start to like "healthy" dinners! But, please don't hold your breath... I wouldn't want you to pass out from waiting for that to happen. ;)

Any way, I'll keep this post short so my attempt at humor doesn't drive you crazy and so you can get on with your evening. :)

For the salad: place some baby spinach in a bowl, top with some toasted sliced almonds, sliced strawberries, crumbled feta cheese and homemade croutons. Drizzle with a nice balsamic vinaigrete and enjoy!

To make your own croutons:

Take some day old bread or scones. Cut into 3/4 inch cubes. Place in a large bowl and drizzle with olive oil. Season with 1/2 tsp each of ground cumin and oregano and 1 tsp of minced garlic (or a little garlic powder). Toss to coat the bread cubes with oil and seasoning, then place croutons on a cookie sheet ina single layer and oast in a 400F oven for 10-15 minutes, until golden and crisp. Season with a little salt and set aside. Croutons keep well in a plastic bag at room temperature.

*Crouton making instructions are courtesy of Cinda Chavich from the Girl Can't Cook cookbook. Feel free to use whatever spices you like though!

Happy Cooking my Friends!