Photo courtesy of French Tart

The  best Greek salad on the planet! plan ahead the dressing needs to chill for at least 2 or more hours before using, all amounts may be adjusted to taste

Servings 6-8

INGREDIENTS:

1 cup extra-virgin olive oil

juice of 1 or 2 whole lemons (no bottled for this, if you like your dressing lemony then use 2 small lemons)

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

1 romaine lettuce (outer  leaves removed)

2 large firm ripe Roma tomatoes, chopped

1 English cucumber (peeled, seeded and chopped)

1 medium red onion,  sliced

1 green bell pepper, seeded and chopped or sliced

1/2 pound feta cheese, crumbled or diced

1 cup Kalamata olives

INSTRUCTIONS:——————————————————–

For dressing; in a processor process all dressing ingredients until smooth  starting with 2 teaspoons oregano adding in more after to suit taste.

Season with more black pepper if desired.

Refrigerate for at least 2 hours or more before using.

For the salad;  Combine/mix all salad ingredients in a large bowl;  pour the dressing over and gently toss to combine (you may not want to use all the dressing so start with 1/2 cup of dressing and add in more if desired).

Top with more feta cheese if desired,

Refrigerate for 30 minutes before serving.

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You will also find this recipe on Recipezazz.com

Instant potato flakes makes these easy, these are at there best when fried up in butter, garlic powder and Parmesan cheese or with a tomato cream sauce

The dough may be shaped and placed on a plate covered with plastic wrap and refrigerated until ready to cook or you may freeze them and drop them into boiling water from their frozen state, no need to thaw firstly, for easier handling of the dough when shaping into gnocchi make certain keep your hands lightly greased with oil

Servings 6

INGREDIENTS:

2 cups instant mashed potato flakes (can use seasoned instant potato flakes)

1/4 to 1/2 teaspoon garlic powder (optional)

1 teaspoon salt (I use seasoned salt)

2 cups very hot water

3 eggs, slightly beaten

1-1/2 cups all-purpose flour (or as needed)

INSTRUCTIONS:——————————————————-

Fill a medium saucepan about 3/4 full with water and 2 teaspoons salt then bring to a light simmer.

Meanwhile pour about 3 tablespoons oil in a medium bowl (this will prevent the gnocchi balls from sticking together).

In a medium bowl combine the potato flakes with garlic powder and salt; add in hot water and stir with a spoon until thickened (about 1 minute).

Mix in beaten eggs until combined.

Add in 1-1/2 cups flour and mix well to create a soft smooth dough (if the mixture seems to moist then add in a small amount more of flour until the dough holds together) using you hands continue to knead/mix the dough until smooth.

Using lightly-oiled hands pinch off  a heaping  tablespoonful of dough, then roll into a small ball or desired shape; continue with remaining dough placing the balls into the oiled bowl and coating in the oil to prevent sticking together (at this point you may place onto a large plate and freeze).

Drop the balls into the simmering water and cook until the rise to the top (this will only take about 2-3 minutes) remove with a slotted spoon into a well-oiled bowl (at this point you may refrigerate until ready to use).

Saute the gnocchi in butter then serve with sauce.

The best fried rice you will ever have, it’s even better than any Chinese restaurant, the secret is the garlic and sesame oil… you will love this!

Chopped cooked shrimp or strips of cooked chicken, beef or pork may be added in also, thawed frozen peas may be added in also, or be creative and use whatever is in your fridge!

The amount of egg doesn’t matter you can use more if desired I always use more that three,  if you like some heat add in cayenne pepper, make certain to use only cold rice for this and for the best results the rice should be cooked to slightly firm and not mushy

Servings 4-6

INGREDIENTS:

3 eggs (or use as many as desired)

1 tablespoon cold water

1 tablespoon butter

3 tablespoons vegetable oil

1 medium onion, chopped

3 large garlic cloves, coarsely chopped (or use as much as you like, do not finely mince)

4 cups cold cooked white rice

4 tablespoons low-sodium soy sauce

1 teaspoon sesame oil

freshly ground black pepper

3  green onions, chopped (can use more)

INSTRUCTIONS:—————————————————–

In a small bowl whisk the eggs with water.

Melt the butter in a wok or large skillet over medium heat until sizzling.

Add in eggs and leave flat for about 2 minutes or until cooked through (cooking time may take more depending on how may eggs that you use) remove to a plate and coarsely chop.

Heat vegetable oil in the same wok or skillet over medium-high heat; add in onion and saute until softened (about 3-4 minutes) add in garlic, cook stirring about 1-2 minutes.

Add in the cold cooked rice; toss to coat with the onions/garlic, then add in the soy sauce (starting with 4 tablespoons)  and sesame oil;  stir-fry/tossing continuously for about 5 minutes or until combined and hot, adding in more soy sauce until you achieve desired flavor that you want, you may be fine with just the 4 tablespoons.

Season with black pepper to taste.

Stir in the chopped egg and green onions.

You will also find this recipe on Recipezazz.com

Notes from our test kitchen; these are perfect to serve at a luncheon, shower or a brunch and may be assembled and refrigerated for a few hours before  serving, make sure to choose large firm red ripe tomatoes that have lots of flavor.

You may also add in a finely chopped green onion or about 1/4 cup finely chopped yellow onion, I recommend to combine the tuna mixture a day ahead the flavors will intensify

Servings 6

Ingredients:

6 medium to large ripe red tomatoes (do not use Roma/plum tomatoes)

2 tablespoons capers

1/4 cup toasted pine nuts

2/3 cup flat-leaf parsley, chopped

1/2 teaspoon dried oregano (rubbed between fingers to release the flavor)

2 garlic cloves, minced

1/4 cup olive oil

1 tablespoon fresh lemon juice

2 (5-ounce) cans oil-packed tuna

salt and fresh ground pepper to taste or use lemon pepper

crumbled feta cheese, optional

Instructions:

Slice about 3/4-inch off the top of each tomato (reserve the tops)

Using a spoon carefully scoop out the inside pulp and discard.

Sprinkle the insides of each tomato lightly with salt, then place each tomato on paper towels to drain for 1 hour.

In a medium bowl flake the tuna with a fork then add in capers, pine nuts, parsley, oregano, minced garlic, olive oil and lemon juice; mix to combine then season with salt and fresh ground black pepper.

Turn the tomatoes right-side up and sprinkle the insides with black pepper.

Spoon the tuna mixture evenly into the tomatoes.

Sprinkle a small amount feta cheese on top if desired.

Cover with reserved tomato tops.

You will also find this recipe on www.recipezazz.com

Notes from our test kitchen; 1 cup shredded Swiss cheese may be substituted for the feta.

These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated

Servings 48 mini quiches

Ingredients:

1 (15-ounce) package refrigerated pie crusts
2-3 tablespoons butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4  cloves garlic,  finely minced
1 (10-ounce) package frozen chopped spinach, thawed (hand-squeeze out and excess moisture)
3-4 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt (or more to taste, can use white salt)
1/2 teaspoon fresh ground black pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese

Instructions:————————————–

Lightly grease miniature muffin tins/pans.

On a flat surface roll each pie crust into a 12-inch square.

Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).

Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.

In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in spinach and cook for 2 minutes.

Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.

In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.

Add the egg mixture to the spinach mixture; mix well to combine.

Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.

Bake in a preheated 350 degree F oven for 30-35 minutes.

Immediately remove the baked quiche from pans and cool on wire racks.

Serve or freeze for up to 3 months.

you will also find this recipe on www.recipezazz.com

This is a delicious lower fat soup that’s quick and easy to make and should be ready and at your table in about 30 minutes!

Servings 3-4

Ingredients:

3 cups canned fat-free chicken broth

1/3 cup water

2 cups fresh sliced mushrooms

1/2 cup sliced canned bamboo shoots, drained

3 slices fresh gingerroot

2 cloves garlic, minced

2 teaspoons soy sauce

1/4 to 1/2  teaspoon crushed red pepper flakes (adjust to heat level)

1 pound chicken breast, cut into strips or into bite-size pieces

1 tablespoon sesame oil

3 tablespoons rice vinegar

2-1/2 tablespoons cornstarch

1 large egg, beaten

fresh ground white pepper

2 small green onions, chopped

Instructions:

In a saucepan combine the chicken broth with water, sliced mushrooms, bamboo shoots, ginger slices, garlic, soy sauce and crushed pepper flakes; bring to a simmer, then reduce heat to low, cover and continue to boil/simmer for for about 15 minutes.

Meanwhile in a bowl toss the chicken strips with sesame oil.

In another small bowl whisk the cornstarch with the rice vinegar until smooth; set aside.

Increase the heat with the broth to medium-high and return to a medium-high boil; add in the chicken slices, then return to a boil.

Slowly drizzle in the egg while stirring slowly to create long strands of egg, then stir in the cornstarch/vinegar mixture; simmer over medium heat until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).

Season with fresh ground white pepper if desired.

Ladle into bowls and garnish with chopped green onions.

Feel free to substitute other favorite toppings and adjust all amounts, make certain that the feta cheese in on the bottom before layering other ingredients, fresh sliced plum tomatoes takes the place of pizza sauce

Servings 8

Ingredients:

2 (10-ounce) cans refrigerated pizza crust (such as Pillsbury)

1-1/2 tablespoons cornmeal

olive oil (as needed to cover the dough)

1 cup crumbled feta cheese

2 cups shredded mozzarella cheese, divided

3/4 cup sliced pitted Kalamata olives or brine-cured olives of choice

3 firm plum (Roma) tomatoes, sliced thinly

fresh ground black pepper

Instructions:————————————–

Set oven to 450 degrees F.

Coat a large baking sheet/jelly-roll pan with cooking spray the sprinkle with cornmeal.

Unroll the dough portions crosswise into prepared baking sheet, then pat the dough into a 15 x 12-inch rectangle in the pan slightly overlapping the edges.

Pinch the edges of the dough together to seal.

Brush the top of the dough generously with olive oil.

Bake for 2 minutes (450 degrees F).

Remove then sprinkle the feta cheese on top of the partially baked dough, followed by 1 cup mozzarella cheese, olives, then sliced tomatoes.

Sprinkle the sliced tomatoes with black pepper and a little salt.

Top with remaining 1 cup mozzarella cheese.

Bake an addition 12 minutes.