This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.

INGREDIENTS:

2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

Posted on recipezazz.com

These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!

Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!

Yield about 35-40 dumplings

INGREDIENTS:

1/2 pound ground pork (uncooked)

1 large green onion finely chopped

1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 large garlic clove, minced

1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 teaspoon cornstarch

35-40 wonton wrappers

INSTRUCTIONS:———————————————-

In a bowl using clean hands mix together all ingredients (except the wrappers).

Cover and refrigerate for at least 6 hours or up to 48 hours

Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

Place a semi-heaping 1 teaspoon of pork filling in the center.

Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).

Repeat with remaining pork mixture.

Place on a jelly-roll sheet or large plate/plates.

Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)

Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.

You will also find this recipe on Recipezazz.com

Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

Ground pork also works well for this, if you make the filling ahead and refrigerate warm slightly in microwave before using

Servings 14-16 wraps

INGREDIENTS:

16 large Boston, bibb or butter lettuce leaves (romaine is not recommended because of the large vein down the middle of the leaf)

1 pound ground chicken breast

1 medium onion, chopped

4 large garlic cloves, minced garlic (can use more)

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce

2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar

2 teaspoons hot Asian chili sauce (or adjust to heat level, or can use cayenne pepper)

1 (8 ounce)  can sliced water chestnuts, drained, finely chopped

6 green onions, finely chopped

1-1/2 to 2 teaspoons sesame oil

salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–
Rinse lettuce leaves then pat dry using paper towels.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.

Add onion,  soy sauce, hoisin sauce, ginger, vinegar and chili sauce; cook until meat is browned (about 10 minutes) .

Add in garlic; cook for 2 minutes.

Add water chestnuts and green onions; cook about 2 minutes.

Stir in sesame oil, then season with salt and black pepper to taste.

Divide the mixture between each lettuce leaf placing the mixture in center, then roll up.

Amounts listed are only a guideline, you can use as much as you like, plan ahead the prepared salad dressing must be chilled for at least 2 hours or longer before using and this salad must be refrigerated for at least 45 minutes before serving

Servings 4

INGREDIENTS:

2 (2.6 ounce) packages tuna in olive oil (such as StarKist)

1 small romaine lettuce, chopped (or can use salad greens of choice)

1 (14-ounce) can artichoke hearts, drained

roasted red peppers, sliced

Kalamata olives, as desired

3/4 cup crumbled feta cheese

1/3 cup pine nuts

1 prepared recipe for my Greek salad dressing,  recipe found HERE

salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

In a large bowl combine the tuna with the next 6 ingredients;

Pour the dressing over and toss to combine (use as much dressing as you like)

Season with salt and pepper.

Cover and refrigerate for at least 45 minutes or longer.

Servings 24

INGREDIENTS:

1 pound fresh asparagus, trimmed

1 sheet frozen puff pastry, thawed

3 cups crumbled feta cheese, divided (can use more)

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:———————————————-

In a large skillet, bring 1-inch of water to a boil; add asparagus, cover and cook for 3-5 minutes or just until crisp-tender; drain.

On a lightly floured surface unfold puff pastry, then roll into a 16 x 12-inch rectangle; transfer to a parchment paper-lined baking sheet.

Bake at 400 degrees F for 10 minutes or until golden brown.

Sprinkle 1-1/2 cups feta cheese over pastry.

Arrange asparagus on top; sprinkle with remaining feta cheese.

Combine the lemon juice, lemon peel, oil, salt and pepper; sprinkle over top.

Bake 10-15 minutes longer or until asparagus is tender and cheese is melted.

Slice and serve warm.

There is enough sauce to generously coat six cubed chicken breasts but f you don’t use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom…

I have left the chili sauce as optional if you like some heat then add it it, 2 tablespoons of cornstarch with give you a fairly thick sauce for a thinner sauce you may reduce the amount slightly, don’t omit the sesame oil it is what makes this sauce

INGREDIENTS:

1/2 cold cup water

2 tablespoons cornstarch ( you may reduce the cornstarch slightly for a thinner sauce)

4 tablespoons brown sugar ( more if desired depending on how sweet you want it, start with 4 tablespoons)

1/2 cup low sodium soy sauce (use only low-sodium)

1/2 teaspoon ginger powder

1 teaspoon garlic powder

2 teaspoons sesame oil ( can use more)

1 teaspoon seasoned rice vinegar ( optional can use more)

1 teaspoon hot chili sauce ( optional or adjust to heat level)

INSTRUCTIONS:—————————————

In a bowl whisk the water with cornstarch until blended and smooth.

Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).

After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).

Add this sauce to hot stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.

Shells may be stuffed and refrigerated for up to 24-48 hours before baking

Taken from my “Favorites” folder!

Yield 24 shells

INGREDIENTS:

24  jumbo pasta shells

oil (to prevent cooked pasta from sticking)

1 (15 ounce) container container ricotta

3 cups shredded mozzarella cheese, divided

1/2 cup fresh grated Parmesan cheese

1  (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove as much moisture as possible)

1 large egg, lightly beaten

1 teaspoon dry Italian seasoning

1/2 teaspoon garlic powder (or one minced garlic clove)

small pinch of ground nutmeg

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

3-1/2 cups prepared favorite marinara sauce or pasta sauce (a little more or less won’t hurt but make certain that all the shells are covered with the sauce or they will turn hard when baked)

Taken from my “Favorites” folder!

If you like food with lots of flavor then you will love this chicken,anyone with a plain palette pass this by this is a full-flavored Greek style dish, since I like spicy food I add in cayenne pepper to the flour mixture

I do not recommend using chicken breast, it will turn out too dry, cut the thighs in thirds, you can remove the skin or leave it on, you will need a large skillet for this if you don’t have one use a pot or a Dutch oven

Servings 4

INGREDIENTS:

1  pound boneless chicken thighs, rinsed and patted dry

1/4 cup all-purpose flour

1-1/2  teaspoons salt ( I use seasoned salt)

1-1/2 teaspoons fresh ground black pepper

olive oil

4 large large garlic cloves, minced (can use more, the more the better!)

2 teaspoons dried oregano, rubbed between fingers to release the flavor (can use more)

2 tablespoons grated lemon zest (can use more)

1 tablespoon capers, drained and minced

juice of 1 whole lemon

1/2 cup dry white wine

3 cups  cups chicken broth

1  pound potatoes cut into 3/4 to 1-inch cubes (any potatoes will do)

1  (8 ounce) package thawed frozen artichoke hearts (quartered if large)

1  cup finely chopped flat-leaf parsley

1 cup pitted medium green olives

lemon wedges