Easy-As-Pie Greek Pasta

Sometimes you need a break from the same old boring Italian dishes (Not to knock Italian food - I love it). Try this easy Greek pasta dish to shake up your taste buds.


                                                  
                                          Easy-As-Pie Greek Pasta

4 Greek sausages, sliced (Freeze sausages for 30 minutes to make slicing easier)
12 oz. penne or fusilli pasta
1 1/2 cups tomato sauce
1/2 cup Feta cheese
1/2 cup chopped white onion
1/2 cup chopped red pepper
1/2 cup diced zucchini
1/2 cup diced fennel
1/4 cup Kalamata olives, pitted and sliced
1/2 cup grape tomatoes, sliced in half
1 tsp minced garlic
2 tbl spoons olive oil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp red pepper flakes
salt/pepper to taste

Cook pasta per instructions (Usually 4 quarts boiling, salted water)
Preheat oven to 350.
In an oven-proof sauté pan, heat olive oil over medium-high heat. Cook sausage until almost done (about 15 minutes). Add onions, peppers, zucchini, fennel. Cook until onions soften (about 5 minutes). Add garlic. Cook 2-3 minutes. Add olives, tomatoes, herbs and pepper flakes.

Reduce heat to medium and slowly stir in tomato sauce. Add salt and pepper to taste. Let simmer for 2 minutes. Add drained, cooked pasta and stir in. Cover with crumbled Feta cheese and place in oven until cheese melts and sauce thickens. (10 minutes)

Serves 4.
Serve with warm garlic bread. Try it with a nice Greek red wine. You can try Ouzo, but be prepared for a kick.

Savory Souithwestern Meatloaf Meatballs

I like meatloaf as a comfort food and I like meatballs, but sometimes meatballs are just too bland without pasta and red sauce. This recipe offers the best of two worlds - meatloaf savoriness in meatball form. Adding a bit of heat with Ancho chilis gives it a nice zing. Perfect for pot luck dishes or large gatherings.

 

 

                      Southwestern Meatloaf Meatballs

 

3# ground beef (85/15 or 90/10)

1 egg

¼ cup chopped onion

¼ cup chopped celery

1 roasted Ancho chili, chopped

¼ cup breadcrumbs (1/2 cup if Panko)

¼ tsp dried thyme

½ tsp cumin

2 Tbl spoons tomato paste

¼ tsp salt

¼ tsp black pepper

 

Sauté onion and celery until soft. Allow to cool. Crumble ground beef into bowl. Add all ingredients and mix thoroughly. Form into 1-inch to 1 1/2-inch balls. Place in greased baking pan or foil-lined sheet pan. Cook in 350-degree oven for 25-30 minutes. Save juice.

 

Gravy

2 oz flour

2 oz butter

4 cups beef stock

¼ tsp thyme

¼ tsp chopped rosemary

¼ tsp cayenne pepper

Salt/pepper to taste

 

In large pan, heat flour and butter to form a roux. Cook over medium heat, stirring constantly until roux a light brown color. Add juice from meatballs and stock. Stir to avoid lumps. Add herbs, salt and pepper. Cook until thickens, about fifteen minutes.

 

Place meatballs in gravy and serve with mashed potatoes or rice.

 

Fourth of July Apple Pie

I usually don't do deserts - too many measurements - but this apple pie is quick and easy and tastes great. I use Pillsbury packaged pie dough to save time, Their dough is consistent and tastes good.


                                                     Fourth of July Apple Pie


1 package Pillsbury pie dough
1 packaged pie crust
3 Granny Smith apples, peeled, cored and sliced thin
3 Gala apples, peeled, cored and sliced thin
1 T butter
3/4 cup sugar
1 T All Purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cardamom
1 tsp lemon juice

Mix sugar, flour, and spices in a bowl. Place apple slices in a bowl and add lemon juice. Combine apples and spice mixture and place in a 9 inch pie shell.

For a nicely decorative ornate lattice top, cut pastry dough into 3/4 inch strips. It is better to assemble lattice on wax paper on a cutting board than on top of pie. Make sure dough is cold.  Lay 1 strip across middle of board. Cross with 2nd strip. Weave strips basket-like to edge of wax paper - 9 inches. If dough warms, return to refrigerator to cool. Reverse wax paper lattice strips on top of pie. remove wax paper. Melt butter and brush across lattice top. You can sprinkle on a little sugar for sweeter crust.

Cook in 450 degree oven for 10  minutes, and then reduce temperature to 350 and cook 30 minutes or until crust edges are brown. 

Allow to cool before slicing. A little whipped cream or ice cream over the top brings it up a notch.

New Orleans-Style Gumbo

In honor of my recent visit to New Orleans, home of Creole and Cajun cooking and the recent WHC horror convention, I offer this recipe for Chicken-Andouille Sausage Gumbo


                                                       
                                                    New Orleans-Style Gumbo

3# chicken breasts and thighs (White and dark meat give a deeper flavor)
1# Andouille sausage, sliced into 1/2" slices
2 tbl spoons and 1/2 cup vegetable oil
1# Fresh or frozen okra, thawed, sliced into 1/2" pieces
1/2 cup AP flour
1 can tomatoes (Diced or whole)
1 red bell pepper, diced
1/2 white onion, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp cayenne
1 tsp Kosher salt
1 tsp black pepper
1 bay leaf
1 tsp file powder
1 tsp hot sauce

Cover chicken with water and simmer until chicken is done (Approx. 20 minutes). Strain chicken, reserve liquid. Remove chicken from bones and rough chop.

In a heavy pot, add 2 tsps. oil. Cook okra over medium heat until no longer slimy (20 minutes). Add remaining oil and flour to make a roux. Stir until mixed. Add onions, peppers, celery, and garlic. Cook roux until dark blond. (10-15 minutes) 

Add Andouille sausage, tomatoes with tomato juice from can, and add 4 cups reserved broth from chicken. Add bay leaf and half of all the spices. Cover and simmer for 1 1/2 hours, skimming occasionally to remove fat. After 1 hour, add remaining spices. This layers the spices and enhances flavor.

Add chicken and simmer for additional 15-20 minutes. This late addition keeps chicken from falling apart. Adjust seasoning with salt and pepper and hot sauce.

Serve with cooked rice.

Grilled Feta-Lamb Burgers with Tomato, Fennel, and Cucumber Salad

Burgers are ideal for summer grilling. If you're tired of chicken and hamburger, try something different. I recommend lamb. It is both tasty and low in fat.


                                                              Grilled Lamb Burger

1# ground lamb
1/2 cup crumbled Feta cheese
2 large tomatoes, sliced
Bibb or green leafy lettuce
4 whole garlic cloves
1/2 tsp dried oregano
1/2 tsp dried thyme
salt/pepper to taste

Roast garlic cloves over medium heat in skillet for 5 minutes, tossing often. Let cool, peel and mash. Combine ground lamb, Feta cheese, roasted garlic, oregano, thyme and salt and pepper in a bowl. Mix thoroughly and pat out into four patties.

Preheat grill to high, wipe with oil and place patties on grill. Cook 5 minutes per side until done.

Greek Dressing:

1/4 cup mayo
1/4 cup yogurt
1 tsp chopped mint
2 tbl spoons red wine vinegar
salt/pepper

Mix ingredients and spread on bun. Top burger with tomato slices and lettuce. Serve with a side of Greek Salad.


For Greek Salad:

1 large fennel bulb, sliced
1 large white onion, diced into small cubes
4 large tomatoes, diced into small cubes
2 large cucumbers, peeled, diced into small cubes
1 cup Kalamata olives, pitted, or large black olives sliced
1/4 cup red wine vinegar
1/2 cup sour cream
1/2 cup yogurt
1/4 cup chopped mint
salt/pepper

Grill sliced fennel with lamb burgers until done, 2-3 minutes per side. Dice. Add grilled fennel, tomatoes, onion, cucumber and olives to bowl.

Mix red wine vinegar, sour cream, yogurt, mint, salt and pepper together in separate bowl. Add to veggies. Let chill for 30-45 minutes.

Serve with burger.

Southern-Style Chicken and Dumplings

Chicken and Dumplings are a great comfort food. Dumplings can be made from scratch biscuits, but if you're like me, I prefer quick and easy. Bisquick works just as well.


                                                Southern-Style Chicken and Dumplings


8 boneless, skinless chicken breasts
1 box Bisquick mix
Small amount of flour
1 cup thin-sliced carrots
1/2 cup thin-sliced celery
1 cup frozen peas
1/2 cup frozen corn
3 tsps. butter
1/2 cup cream
1/2 tsp dried dill
1/2 tsp dried thyme
salt/pepper to taste


Cook chicken, carrots, celery, peas, and corn in pot large enough to cover breasts with water. Cook until tender (30 minutes). Remove chicken from stock. Let cool and cut cooked chicken into 1"  pieces.

Follow directions on Bisquick mix to make dough. Sprinkle flour on counter top and roll out dough until thin sheet (Approx. 1/4 inch) Slice into 1" squares.

Replace chicken in simmering stock. Add dumplings slowly so stock doesn't cool. They will rise to the surface when done. Add dill and thyme. Simmer for 15 minutes. Add cream and butter. Make sure to submerge dumplings so they are coated. Season to taste with salt and pepper.

Chicken and Dumplings are even better for a cold or flu than chicken soup.

Grilled Chicken Quesadillas with Roasted Corn-Black Bean Salsa

I love Mexican food. Quesadillas are fast, easy and delicious. My favorite side is Roasted Corn-Black Bean Salsa, but sour cream or guacamole are great too.


                                                     Grilled Chicken Quesadillas

4 boneless, skinless chicken breasts
8 medium flour tortillas
1 cup shredded Pepperjack or Mexican cheese
Juice of 1 lime
1 tsp. cumin
1/2 tsp. dried sage
1 tsp. paprika
1/2 tsp. onion powder
1 tsp. chili powder
salt/pepper to taste


Mix dry ingredients and coat chicken. Place on oiled grill on med. high heat for 20 minutes, turning once, or bake in 350 degree oven for 25 minutes. When cooked, drizzle with lime juice. Let stand 15 minutes, and then slice thinly across the grain.


Roast Corn-Black Bean Salsa

1 ear fresh corn
1 can cooked black beans
1 tsp. cumin
1/2 cup small diced red onion
1 red bell pepper, small died
1 large tomato, small diced
3 small jalapenos, seeded and minced
1/4 cup chopped cilantro
Juice of 1 lime
Salt/pepper to taste

Place corn on oiled grill at med. high heat, turning as it chars. Remove from grill, allow to cool, and slice off kernels into bowl. Drain black beans, add to bowl. Add dry spices, onion, bell pepper, tomatoes, jalapenos, cilantro and lime juice. Add salt and pepper to taste. Mix thoroughly. Allow to rest in refrigerator while you cook chicken or about 30 minutes.


To each tortilla, add sliced chicken and cheese. Fold in half. Toast on grill or in lightly oiled medium heat skillet until cheese melts. Slice each quesadilla into thirds, making wedges. Place two sliced quesadillas per plate with salsa in the middle.

Serve with a good Mexican beer, such as Corona or Dos Equis, but plain iced tea  works just fine.