I am honored to be a member of the Stonyfield Clean Plate Club. I received product and coupons for writing this post, but all opinions are my own.

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

The official start of summer is next Saturday, and barbecue season is upon us. Looking for a healthy side dish to bring to your next barbecue? Why not try my recipe for Creamy Greek Pilaf Salad? Its full of flavor and healthier than most “creamy” salads–I used Stonyfield Plain Greek Yogurt to obtain that creamy texture!

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

I recently received a box of Bob’s Red Mill grains as well as Stonyfield Yogurt coupons to create a salad perfect for summer. I found my self starring at a box of grains I’ve never cooked with–let alone ate. Grains like Amaranth, Bulgur, Farro, Grande Whole Grains Blend, and Sorghum. Ok, I’ve had bulgur, but that’s about it. I went for the whole grains blend because that seemed the most common to me. My goal was to create a pilaf salad fit for a picnic or barbecue.

The Bob’s Red Mill Grande Whole Grains Cereal/Pilaf is a special combination of grains, blending wholesome hard red wheat, nutty long grain brown rice, fiber-rich oats and barley, rye, triticale, plump Kamut® Khorasan wheat, earthy buckwheat and sesame seeds for a little bit of crunchy texture. I had never cooked with it before the challenge, and now I’m hooked. It’s an easy and healthy side dish or even better you can use it as a hearty breakfast cereal!Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

Make sure you scroll past the recipe for a chance to win a box of grains from Bob’s Red Mill and free yogurt coupons from Stonyfield so you can make my recipe for Creamy Greek Pilaf Salad!

Here are a few other grain salad recipes from the challenge:

Greek Tabouli Recipe from Cook the Story

Goat Cheese and Grape Salad with Green Goddess Yogurt Dressing from Sweet Remedy

Creamy Balsamic Sorghum Salad from Big Flavors from a Tiny Kitchen

Mexicali Grain Salad from My Baking Heart

Southwestern Pilaf Salad from Turning The Clock Back

Katie Original Recipe

Creamy Greek Pilaf Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Creamy Greek Pilaf Salad

Ingredients

  • 1 cup Bob's Red Mill Grande Whole Grains Blend
  • 2-1/2 cups water
  • 1/2 cup Cucumber, diced
  • 12 Grape Tomatoes, halved
  • 1/4 cup Kalamata Olives, sliced
  • 3 Peporicini's, sliced (optional--I used them as a garnish)
  • 1/4 cup Feta, divided
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1 tbsp Greek Seasoning
  • 1 tbsp Fresh Dill, minced

Directions

  1. Cook 1 cup Bob's Red Mill Grande Whole Grains Blend with 2-1/2 cups water according to package (I used my rice cooker and it turned out perfect)! Remove from pot and set to the side to cool.
  2. In a large bowl place the Bob's Red Mill Grande Whole Grains Blend with diced cucumber, halved grape tomatoes, kalamata olives, and sliced peporicini's (if you want the heat) in the bowl. Add 2 tablespoons feta and mix together.
  3. In a separate bowl, add Stonyfield Plain Greek Yogurt, greek seasoning, fresh dill, and the remaining 2 tablespoons of feta. Mix well.
  4. Combine the greek yogurt sauce with the pilaf. Refrigerate for at least 30 minutes before serving. Enjoy!
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Stonyfield prize pack

One lucky reader will win a package of Bob’s Red Mill grains (Amaranth, Bulgur, Farro, Grande Whole Grains Blend, Sorghum) and two Stonyfield quart coupons (Greek or traditional)! Wait for the rafflecopter widget to load or click on the link to enter. Winner must do mandatory entry. Giveaway open to US residents only. Winner will be chosen at random. Good luck!

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 Greek-Style Cucumber, Tomato, and Feta Salad via KatiesCucina.com #recipe

This Greek-style cucumber, tomato, and feta salad is one of my favorite salads. I make this salad at least once a week. Sometimes not as glamourous with the kalamata olives and the feta. Sometimes its a simple cucumber and tomato with the greek all-purpose seasoning, olive oil, and a little fresh dill from the garden. I first blogged about my Greek Cucumber & Tomato salad a few years ago. This was before I liked feta. Over the past few years, I’ve played with this recipe and its completely transformed into what I can now honestly call mine. I no longer use a processed salad dressing. I also thinly slice my cucumbers. I love using my OXO hand-held mandoline slicer. For those who know me–know that this is probably one of my favorite kitchen tools. The Greek seasoning I use has plenty of salt and flavor.

Yesterday, I shared a Grilled Greek Pork Tenderloin that compliments this salad so very well. I received a few questions yesterday as to what Greek All-Purpose Seasoning I use. I use Cavender’s. It’s the only all-purpose Greek seasoning I’ve ever used. You can find this in the spice isle. I’m sure if you find other brands that will work as well.

Entertaining this summer? No problem--make my easy recipe for Greek-Style Cucumber, Tomato, and Feta Salad

This Greek-style cucumber, tomato, and feta salad is best consumed fresh. I’ll make it just before dinner, pop it in the refrigerator to cool, and then top it with feta right before dinner is served. I like to let the Greek seasoning marinate on the salad for a good 30 mintues. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully. I love entertaining with this salad. I’ve never had anyone complain when they received this salad on their plate at dinner. Typically, the complaints I receive is that their is not enough to take home to enjoy the next day. This salad is good the next day, but not as great. The cucumber really start to breakdown and the flavors really marinate into the vegetables making them a little softer than I would prefer. I also don’t like the soggy feta cheese–but maybe its me! Everyone else who eats the salad the next day (when their are leftovers) loves it.

Katie Original Recipe

Greek-Style Cucumber, Tomato, and Feta Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Greek-Style Cucumber, Tomato, and Feta Salad

Ingredients

  • 1 pint Grape Tomatoes, halved
  • 1 Cucumber, Thinly sliced
  • 1/4 cup Kalamata Olives, pitted and chopped
  • 1 tbsp Red Onion, thinly sliced or minced
  • 1 tbsp Fresh Dill, minced
  • 2 tsp Greek All-Purpose Seasoning
  • 2 tbsp Olive Oil
  • 1/4 cup Feta, crumbled

Directions

  1. In a large bowl combine grape tomatoes, thinly sliced cucumber, kalamata olives, red onion, and dill. In a small bowl whisk together Greek all-purpose seasoning and olive oil. Pour the dressing over top of the salad. Mix well, and let it rest in the refrigerator for 30 minutes.
  2. Before serving top the salad with crumbled feta. Store leftovers in a sealed container for up to 2 days.
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Disclaimer: There is an affiliate link in this post. No brands paid me to talk about their products, I just truly love the products and want to share with my readers. 


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greek crostini with whipped feta from KatiesCucina.com

Do you ever come up with a brilliant idea and then can’t stop thinking about that idea? That is what happen when I created Greek Crostini with Whipped Feta! I dreamed about this recipe for weeks and then finally made it one day. My dreams had come true and like magic this fancy appetizer that takes no time at all to put together was created! Seriously–if you want to impress people, entertain with this appetizer. 

You could put the Greek Crostini with Whipped Feta together or you could have all the items laid out with a few example appetizers and let your guest create their own Greek crostini’s. That way if someone is picky they can decide what they want to eat. I also love this recipe because you can broil the tomatoes ahead of time and just bring them out when your ready to make the appetizer. Same goes with the garlic and herb whipped feta.

And let’s talk about these pictures. I made these crostini’s seriously look as good as they taste! I was so proud when I photographed the Greek Crostini with Whipped Feta. While I’m on the topic of food photography, I’m actually speaking today at BlogHer Food in Austin, Texas about beginning food photography. Never in a million years would I have thought I would be speaking at a major national food blog conference. With a lot of hard work and dedication I have transformed my food photography from looking like dog-you know what… to mouthwatering food photos! I can’t wait to share my story with those at BHF and I hope I can inspire others that with a little work they too can create beautiful food photos (and it doesn’t have to take all day to photograph one meal it can take mere minutes like I did with these crositini’s). I think I spent 10 minutes tops styling and photographing my series of photos. Next week, I’ll be sharing about my time in Austin and hopefully some of my food photography tips and tricks I’ve learned along the way.

Until then… if you are entertaining this weekend or just want a tasty appetizer, make my Greek Crostini with Whipped Feta. I promise you won’t be disappointed!

Katie Original Recipe

 

Greek Crostini with Whipped Feta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24

Greek Crostini with Whipped Feta

Ingredients

  • 24 cherry tomatoes, quartered
  • 1 tsp greek seasoning
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 french baguette
  • 1/2 cup garlic and herb whipped feta
  • 1/2 cup kalamata olives
  • fresh dill and feta for topping

Directions

  1. Preheat broiler on low.
  2. In a bowl, combine cherry tomatoes, olive oil, greek seasoning, and garlic. Mix well and then place on a parchment lined baking sheet. Broil on low for 10 minutes, then mix and broil on high for 5 minutes. Remove tomatoes from the oven and let cool. Place in a sealed jar, and store up to 5 days.
  3. Cut french baguette in 1-inch slices. Slather with garlic and herb whipped feta, then top with broiled cherry tomatoes, kalamata olives, fresh dill, and crumbled feta. Repeat until you've finished the french baguette. Serve immediately.
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Greek Vinaigrette Dressing

In the past year or so I’ve started to make more and more of my own homemade salad dressings. I just love knowing what is inside of the dressing. It definitely isn’t as convenient as having a store-bought dressing resting in the refrigerator waiting for you to pour it on a salad. But in my opinion it can be a whole lot more tastier and doesn’t break the bank or cause you for an influx of refrigerated dressings!

Greek Vinaigrette Dressing

What is nice is that you make the salad dressing for dinner that night and maybe if your lucky you’ll have a serving of dressing left to use for lunch the next day. Then the following day you make a new dressing! The options are endless. I was making a Greek themed meal for dinner the evening I created this dressing. I just started throwing together ingredients as I always do and I came up with a delicious Greek Vinaigrette Salad Dressing.

Greek Vinaigrette Dressing

I layered crunchy lettuce on individual plates followed by rows of roasted red peppers, cucumbers, tomatoes, kalamata olives, and a few pepperoncinis for good measure. Then I sprinkled crumbled feta over the salad. Topping this salad with the most divine Greek Vinaigrette Dressing on the plante. Ok… maybe I’m biased, but I think this is the most amazing Greek Vinaigrette Dressing! Whether you want to enjoy a traditional Greek salad with homemade vinaigrette or just want your go-to salad with a new dressing. I’m sure you’ll love this recipe.

Katie Original Recipe

Greek Vinaigrette Dressing

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tbsp lemon zest
  • 1 clove garlic, pressed
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp all-purpose Greek Seasoning
  • 1 tsp dijon mustard

Directions

  1. In a medium-size bowl mix all the ingredients together. Whisking until well incorporated. Pour into a salad dressing bottle, and refrigerate for up to 30 minutes before serving. Store in refrigerator for up to 3 days.

Notes

Katie's Cucina Original Recipe. Copyright 2013.

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Greek Grilled Dinner

Last week, I shared three easy-to-make recipes to create a Greek-Style bbq that your friends and family will love this Labor Day weekend! I like to go out of the box when it comes to celebrating warm weather holidays. I don’t always crave hamburgers and hot dogs. For 4th of July we celebrated by eating grilled chopped chicken tacos and a cherry tomato, corn, and black bean salad. This labor day we will be “eating out-of-the-box” as well… Greek style! Here are three easy dishes to make your meal complete!

Greek Pasta Salad

greek pasta salad

I made this pasta salad the day before I made my meal. It gave the pasta time to cool after cooking and married the vegetables with the simple dressing created.

Grilled Greek Chicken Strips

grilled greek chicken strips

The day of your BBQ whip together these healthy grilled chicken strips. If your kids don’t like feta… leave it off. Do a batch with and without feta!

Grilled Greek Corn on the Cob

grilled greek corn on the cob

Place the corn on the opposite side of the grill while the chicken is cooking. Upon removing your corn from the grill sprinkle with feta and dill and remaining butter mixture!

As you can see this meal is super easy to make and best of all it is using simple ingredients and bold flavors. A recipe for success to woo over your friends and family!

Don’t forget about dessert… serve up this delicious Angel Lush Cake. Buy a store bought angel food cake to save you time and your oven from working!

I hope everyone has a fabulous Labor Day Weekend!

 


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Greek Grilled Corn on the Cob

Nothing says summer like fresh corn on the cob. I love corn on the cob and try to incorporate it into as many meals as possible during the summer months. I always just boil it on the stove top. It wasn’t until this summer until I started branching out and grilling it. I know–I’m late to the game here. Typically, I just lather the corn in a butter bath and call it a day.

Greek Grilled Corn on the Cob

For some reason though, I got this wild idea of mixing the butter with Greek seasoning, sprinkling fresh dill and feta on top… Kind of like Mexican Street corn which I love ordering at restaurants, but for some odd reason have never made it at home. So I present you with it’s cousin… Greek Grilled corn on the cob!

Greek Grilled Corn on the Cob

Pair the Greek Grilled Corn on the Cob with Grilled Greek Chicken Strips and Greek Pasta Salad for a complete Greek inspired meal!

Source: Katie Original

Greek Grilled Corn on the Cob

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3

Ingredients

  • 3 ears of corn
  • 1/2 stick of Salted butter, melted
  • 1 tbsp Fresh dill, divided
  • 2 tsp Greek seasoning
  • 2 tbsp Feta cheese, divided

Directions

  1. Preheat a gas grill to high heat.
  2. While the grill is preheating melt butter and mix with 1 teaspoon fresh dill and 2 teaspoons Greek seasoning. Using a silicone brush begin to spread the butter over each ear of corn. You should use about half the mixture (the main goal is to get each corn on the cob a generous coat of the butter mixture).
  3. Place the corn on the grill and let it cook for about 10 minutes on medium-high heat (turning every few minutes).
  4. Remove corn from the grill and pour remaining butter over the corn. Sprinkle with feta cheese and the remaining fresh dill. Serve immediately and enjoy.
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Grilled Greek Chicken Strips

The day I made the Greek Pasta Salad I had no intentions of making a fully themed Greek dinner; however, the wheels in my brain started turning and it was “downhill” from there. Although, it wasn’t downhill in a bad way… we were just riding on this spiral of Greek food! I love using Greek seasoning–I think its the perfect blend of spices and isn’t too spicy or salty.

grilled greek chicken tenders

When I don’t know what to season something with I always tend to reach for the Greek seasoning. I’ve been going through it like it is my job lately. I had planned to grilled the chicken strips with a little olive oil and greek seasoning and then I looked on my cutting board and saw all the fresh dill neatly chopped and figured, why  not put some on… and then I did something crazy. I reached for the feta and sprinkled it on the chicken. Why not? Why not, grill the feta on the chicken?!? So I did… and it was amazing and full of flavor. grilled greek chicken tenders

Pair the Grilled Greek Chicken Strips with Greek Pasta Salad and Grilled Greek Corn on the Cob for a complete Greek inspired meal that takes less than 30 minutes from start to finish!

I’ve entered this recipe in the Mr. Food search for the ultimate weeknight meal contest. These chicken strips along with the pasta salad and corn are simple to make and best of all–all three dishes take under 30 minutes. Making this the ideal weeknight meal or a great way to entertain and actually enjoy your time with your guest and not slaving away in the kitchen!

Source: Katie Original

Grilled Greek Chicken Strips

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Ingredients

  • 1 lb chicken strips
  • 2 tbsp olive oil
  • 1 tbsp Greek seasoning
  • 1 tbsp fresh dill, chopped
  • 1 tbsp feta + more for garnish

Directions

  1. Preheat your grill to high heat, clean, and lower to medium heat.
  2. While the grill is preheating you'll want to rinse and chicken, and pat dry with paper towel. Then drizzle olive oil over chicken, sprinkle Greek seasoning, dill, and feta on both sides of the chicken. Make sure all parts of the chicken is covered.
  3. Place the chicken on the grill. Grill for 5 minutes on each side or until internal temperature reaches 165 degrees. Serve immediately.
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greek pasta salad

I love a quick and easy (and of course very tasty) pasta salad. I also like when they aren’t chocked full of mayonaise. I had this recipe idea in my head for a while now and finally brought this Greek-style pasta salad to life! Granted, it does contain cheese that has to be refrigerated, but its just as fabulous to bring to an upcoming bbq. I developed an entire Greek menu all dedicated to bbqing since we are unofficially celebrating the last week of summer before Labor day. So stay tuned all week because by Friday I’ll have an entire menu for you to wow your friends and family this Labor day weekend!

greek pasta salad

Pair the Greek Pasta Salad with Grilled Greek Chicken Strips and Grilled Greek Corn on the Cob for a complete Greek inspired meal!

Source: Katie Original

Greek Pasta Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8

Ingredients

  • 1 box of bow tie pasta
  • 1-1/4 cup grape tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup feta
  • 1/4 cup sliced kalamata olives
  • 2 tbsp thinly sliced red onion
  • 1 cup artichoke hearts, chopped
  • 2 tbsp Greek Seasoning
  • 1/4 cup canola oil

Directions

  1. Cook pasta according to package, drain, rinse with cold water, and set aside.
  2. Meanwhile in a large bowl (or container) add halved grape tomatoes, diced cucumber, feta, sliced kalamata olives, red onion, and artichoke hearts together.
  3. In a small bowl add 1/4 cup canola oil and Greek seasoning together--mix well until well combined.
  4. Add pasta to bowl and begin mixing the vegetables and cheese with the pasta. Once the pasta and vegetables are partially combined proceed to pour the oil/seasoning mix over the pasta. Mix well until everything is well incorporated. Serve immediately or refrigerate up to 3 days.

Notes

*After refrigerating the salad the oil tended to stick to the pasta. Feel free to let the pasta salad sit out for a good 15 minutes, mix well and if need be add a little more oil and Greek seasoning. **my neighbor added peperocinis to this and said it was phenomenal.

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Creamy Feta Pasta w/ Escarole & Shrimp

Growing up I hated cheese. Like despised all cheese except for melted mozzarella cheese on pizza. Other than that–I wanted nothing to do with cheese. Yes, that even included cheddar in macaroni & cheese. I seriously was the worlds pickiest yet healthiest kid eater known to man kind (as I’m told by my mother). It wasn’t until my early 20′s that I ate my first cheese burger and that was with the ever-so-mild provolone cheese. To this day I cannot eat a cold cut sandwich with cold cheese on it, and I’m still extremely picky about eat cold cheeses.

In the past few years I have really been getting crazy with the cheese trying and most recently (as in this year) I’ve started eating feta cheese. I know… gasp. Most people are born out of the womb eating feta–not I. Since trying feta few times prior to this dish I enjoyed it. Not over the top I’m in love with it, but the taste was some what pleasant to my pallet. When I saw this recipe I wanted to give it a try. A creamy feta sauce? What could go wrong with this dish? I’m so happy I jumped out of my bubble and tried a warm feta cheese sauce for this pasta dish. I’ve made this dish 3 times since originally taking the photo’s for this post. This simple pasta dish is elegant, fresh, and full of flavor.

You might be wondering where the giveaway comes into play? This recipe, like most recipe calls for ounces and pounds of various ingredients. Until recently, I always did the math and converted those ounces and pounds into cups and tablespoons, until receiving an OXO 5 Pound Food Scale with Pull-Out Display to review and giveaway to one of my lucky readers. I didn’t realize how  important and needed it is to have a food scale in the kitchen. It’s kind of changed my life, guys!

After reading a little more about the scale I began using it for this recipe. You can weight food directly on the scale or use a bowl to weight. When using a bowl you need to clear the weight of the bowl. As pictured above, my glass bowl weighs 1lb 8oz. The zero function allows for zeroing the scale before adding additional ingredients to be weighed.

Press the zero button to offset the weight of a container or to set the weight back to zero so you can add additional ingredients. You will also notice that the display pulls away from base to prevent shadowing from large plates or bowls.

I began by weighting the shrimp. I couldn’t get the shrimp exactly at 12oz (which is the equivalent to 3/4 pounds), but I got it pretty darn close.

Next up, it was time to weigh the pasta. This is something I was so incredibly excited to finally get to weight my pasta and get an accurate read! The easy-to-read, large display screen and numbers is wonderful! As you may be able to tell this is a super tiny little scale. The thin profile allows for easy storage in my overly stuffed kitchen!

One lucky reader will have the chance to win 1 OXO 5 Pound Food Scale with Pull-Out Display! Please fill out rafflecopter below to enter for a chance to win.

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Adapted from: Everyday Food, May 2012

Creamy Feta Pasta w/ Escarole & Shrimp + Giveaway

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 3/4 pound cavatappi
  • 1 large head escarole, trimmed and cut crosswise into 1-inch strips
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 3/4 pound large shrimp, peeled, deveined
  • 1/3 cup nonfat plain Greek yogurt
  • 7 oz feta, crumbled
  • 2 tbsp coarsely chopped fresh dill
  • salt & ground pepper to taste

Directions

  1. Bring a large pot of water to a boil, salt liberarly, and cook pasta 1 minute less than the package instructions. Add escarole to the boiling pot of pasta water and cook for 1 minute. Reserve 1 cup of pasta water and then drain into a colander.
  2. While the pasta is almost done cooking heat the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds then add the shrimp and season with salt and pepper. Cook until opaque throughout, about 5minutes. Add pasta mixture and 1/4 cup of pasta water to the skillet. Cook for 1 minute and then stir in the greek yogurt, feta, and dill. Mix well and if needed add more pasta water to the skillet until you are happy with the light sauce consistency throughout the pasta. Season with additional salt and ground pepper if needed, and serve.
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Disclaimer: I received 1 OXO 5 Pound Food Scale with Pull-Out Display to review and keep, and 1 OXO 5 Pound Food Scale with Pull-Out Display to giveaway to 1 lucky reader. All opinions are always my own and do not reflect the company.

 


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Athenian Fish

We are lucky enough to eat fish at least once a week thank’s to my brother in-laws addiction to spear fishing. Our freezer always has a few bags of freshly caught Florida fish, so naturally I’m always looking for new fish recipes. I tried this recipe at our local supermarket (they demo a new recipe each week), and knew that this was something we’d like. I grabbed the recipe card, and was happy to read that I had every single item on hand. 

I paired this fish dish with a bed of fluffy basmati rice. It complimented the fish perfectly. The only thing I would do differently next time would be to use fresh tomatoes. I’m not sure about you, but I’m not a huge fan of eating canned tomatoes. I mean I use them almost all the time, but for the most part they are used in soups where they can break down and not taste as “preserved” as they do in this dish. I think a cup or two of fresh tomatoes would elevate this dish to a whole new level. This dish pairs perfect with the Greek Cucumber & Tomato Salad I recently blogged about! 

Source: Publix Apron’s

Athenian Fish
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 white fish fillets (snapper, mahi, tilapia)
  • ¼ tsp pepper
  • 1 tsp Greek seasoning (divided)
  • 1 tbsp olive oil
  • 1 tbsp minced Garlic
  • ¼ cup red onion, diced
  • 1 can quartered artichoke hearts (drained)
  • 1 can diced tomatoes (drained)
  • ¼ cup white wine
Instructions
  1. Directions:
  2. Preheat large saute pan on medium-high. Season both sides of fish with pepper and ½ tsp of Greek seasoning.
  3. Place olive oil in pan, then add garlic and onions, cook for one minute or until onions are slightly softened.
  4. Using a spatula move the onion/garlic mixture to the sides of the pan. Add fish fillets and top with artichoke hearts, diced tomatoes, ½ tsp Greek seasoning, and wine. Cover and cook for 5 minutes, then carefully turn fish over, cooking for another 5 minutes covered. Serve immediately.

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