Feta Dill Dip

Tags

appetizer, dill, dip, feta, food, foodie, pot luck, recipe, snack

We’re 2/3 the way through 2014, and I have yet to post a recipe! Yikes! Since it’s quick and easy, I often make this tasty dip. Last weekend, I made it for a party, but went a little too crazy when adding the dill. 

Ingredients:
1 c. Feta, 1/2 c. milk (or 1/2 c. Greek yogurt), 1 Tbsp. dill weed, 1 clove garlic (minced), 1 lemon, fresh cracked black pepper, parsley

Directions:
Zest and juice lemon and set aside. If you like your dip to be chunky, mix all remaining ingredients together. Blend it for a smooth dip. Mix in zest and lemon juice (to taste). Garnish & serve.

Garnishes:
kalamata olives, roasted red peppers, parsley, dill, capers, etc…

Serve With:
pita chips, pita wedges, cucumber slice, bell peppers, carrot sticks

DIP TIP: When taking the dip to a party, I transfer the dip into the original plastic feta container for easy transport.

XOXO,
Young Wifey

Berry & Feta Salad

Tags

blueberry, feta, food, foodie, fruit salad, mint, raspberry, recipe, salad, side dish, strawberry

I love feta… mmm! Because it’s salty, dry, and crumbly, I love pairing it with fruit.  This is by far my favorite fruit salad.

Young Wifey’s Berry Feta Salad

Berry & Feta Salad Ingredients:
2 c. diced strawberries, 1 c. blueberries, 1 c. red raspberries, 1 c. crumbled feta, 10 mint leaves chopped

Berry & Feta Salad Directions:
Gently toss together ingredients.

*Add walnuts or pecans for a tasty crunch.
*Try this lightly drizzled with balsamic vinegar.

Also try my:
Watermelon, Black Bean & Feta Salad

XOXO,
Young Wifey

How do you like your feta?

Mediterranean Crêpes

Tags

artichoke hearts, capers, chicken, crêpes, dinner, feta, hearts of palm, kalamata olives, postaday2011, recipe, scallops, shrimp, sun-dried tomatoes

Last week started with me having a small medical procedure (don’t worry, nothing is wrong), Hubster hosting a stomach bug and Pumpkin with a fever. I only cooked two actual meals last week! Half-way through the week, Hubster and I both have both been extra busy with the extra-curricular activities we advisor. So last week my posts were sparse, hopefully this week I’ll be back on track…

The only meat we both eat is chicken and I’m sick of it. I’ve really been enjoying keeping fresh shrimp in my freezer. I made Mediterranean Seafood Crêpes for myself and Mediterranean Chicken Crêpes for Hubster. I made my basic savory crêpes recipe and substituted garlic powder for the nutmeg.

Mediterranean Crêpes

Ingredients:
6 crêpes, olive oil, shrimp, scallops, 1 Tbsp. minced onions, 1/2 c. sun-dried tomatoes, 1/2 quartered artichoke hearts, 1/4 c. sliced hearts of palm, 1/2 c. kalamata olives, 1/8 c. capers, 1 tsp. oregano, Feta cheese, 1 c. heavy cream, fresh cracked pepper (I used a four peppercorn blend)

Directions:
Warm olive oil and add onions. Saute shrimp and scallops until almost cooked. Add cream and tomatoes and bring to a boil. Reduce heat. Add artichokes, hearts of palm, olives and capers and simmer. Remove food from sauce and keep warm. Add Feta and pepper to cream, stirring constantly until well combined. Allow sauce to thicken. Add filling to crêpes and pour sauce over top. Serve immediately.

*For Mediterranean Chicken Crêpes, substitute chicken breast for shrimp and scallops. You could marinate chicken breast in Italian or Greek dressing before hand.

What’s for dinner tonight?

Greek Pasta Salad

Tags

banana peppers, feta, food, Greek, Greek pasta salad, olives, pasta, pasta salad, picnic food, picnic menu, picnic salad, recipe, salad, summer food, summer salad, tomatoes

I made a Greek pasta salad earlier this summer. It was a nice change from the typical Italian pasta salad you encounter at every picnic. This is a quick an easy recipe to throw together on a whim.

Greek Pasta Salad

Ingredients:
1 pkg. tri-color farfalle pasta, 2 c. of Greek salad dressing (more of less to taste), 2 c. Feta cheese, 2 c. kalmata olives, 4 tomatoes diced, 2 cucumbers diced, 1 tsp. mince garlic, 1 c. banana peppers,

Directions:
Cook pasta according to package directions. Drain and rinse. Mix together all ingredients (except Feta) into pasta. Add Feta and gently toss. Keep salad chilled until ready to serve.

*I couldn’t get ahold of kalmata olives this time, so I used regular black olives.

What’s your favorite go to recipe for an impromptu minute picnic?

Watermelon, Black Bean & Feta Salad

Tags

basil, BBQ, black beans, brunch, cilantro, feta, food, foodie, lime, picnic, pignolias, pine nuts, postaday2011, potluck, recipe, salad, seasonal favorites, seasonal recipe, summer, summer salad, watermelon

Watermelon Feta salads have been all over the internet this summer, and I’ve delay posting mine. I first created my recipe when I was inspired by this recipe. Knowing Hubster would never eat it with the olives, or the onions, or the mint… (and he thinks I’ma picky eater). The only things I kept the same was the watermelon, Feta and Lime…

Watermelon, Black Bean & Feta Salad

Ingredients:
cubed watermelon, crumbled Feta cheese, cubed cantaloupe, black beans, pine nuts (pignolias), fresh chopped basil, fresh chopped cilantro, 2 limes, 4 Tbsp. extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest and juice limes. Mix together, EVOO, lime zest, lime juice, basil, cilantro, salt and pepper to create dressing. Toss together watermelon, black beans, pine nuts and Feta cheese. Drizzle with dressing. Serve chilled. Garnish with basil leaf.

I used all of my remaining basil on this recipe, so I did add mint after all… as a garnish. Also, we don’t currently have pine nuts in our pantry, so I had to omit them from today’s dish.

Try to add protein to most of my summer salad recipes. Delicious!

What’s unique about your version of a Watermelon Feta Salad?