Thursday, January 29, 2015

Simple GREEK Pasta Salad

This pasta salad is everything I love! Light and easy and full of feta and kalamata olives.  Yum! I like making half of th we recipe and splitting it with my oldest child for lunch!  

8 oz pasta ( I prefer cavatappi)
1 can garbanzo beans drained and rinsed
1/2 cup kalamata olives quartered
1/2 cup feta cheese crumbles
1 6 oz jar of artichoke hearts (cut into small pieces) reserve liquid for dressing
4-6 sun dried tomatoes diced
1/2 tsp dried oregano
Dash salt
Dash black pepper

Cook pasta, drain and rinse with cool water. After removing the artichoke hearts from the jar,  add the oregano, salt and pepper and shake well. Put all ingredients in a bowl and pour the dressing over. Toss well to coat. Let chill for an hour before serving.

Monday, January 26, 2015

Slow Cooker Kalua Pork

Have you ever been to Hawaii? Have you ever had pig roasted in the ground, wrapped in banana leaves with that wonderful smokey flavor and the tenderness from slow cooking? Yeah? Me neither. However, from what I've been told, if you can't make it to a hawaiian luau anytime soon, this is the next best thing!

Pork roast, bone out (4-6 pounds)
1 tablespoon liquid smoke
1 teaspoon hawaiian salt (pink salt) or sea salt

Stab your roast all over with a fork, place in crock pot, pour over the liquid smoke and sprinkle with salt.  Cook on low 10-12 hours. I prefer to serve this by itself but you could serve it on a bun or in lettuce wraps.

Enjoy!

Friday, January 23, 2015

Greek Turkey Tacos

These tacos are fun, light and so darn delicious. They could be served as lettuce wraps I stead of in tortillas for a healthier meal. I like to prep the tzatziki and cucumber salsa a few hours ahead of time so they have plenty of time for the flavors to meld.

Cucumber Salsa:
1 large cucumber peeled and diced
3 roma tomatoes,  diced
1/4 red onion diced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 tsp salt

Tzatziki:
1 6 oz container plain Greek yogurt
1/2 cup light sour cream
2 teaspoons fresh dill, minced
3-4 cloves of fresh garlic, minced
2 teaspoons lemon juice
1 medium cucumber very finely diced (about 1 cup)

Turkey:
1 lb ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1/8 cup white wine
3 tablespoons tomato paste
1/4 cup chicken broth

Tortillas
Romaine lettuce
Feta cheese

Mix all ingredients for salsa and refrigerate. Mix all ingredients for tzatziki and refrigerate. Brown ground turkey and season with garlic, onion and oregano.  When it's about 3/4 of the way cooked, drain off any liquid, add wine and turn up to medium high.  When meat is cooked thoroughly, reduce heat to medium and add tomato paste and broth. Cook until most liquid is gone.

Serve with a romaine lettuce leaf om a tortilla, fill with turkey,  cucumber salsa and tzatziki.  I also like to add a good sprinkle of feta! Enjoy! !

Thursday, January 22, 2015

Mediterranean Orzo Pasta Salad

I found this recipe from Pioneer Woman. Of coirse, I couldn't leave it as is, so I had to make some adjustments and make it "my own". After making it, there's still a couple of adjustments needed (like less pasta) so I'm going to post this with those corrections already made. I absolutely loved this dish,  my husband could take it or leave it and the kids weren't big fans but picked out what the liked. This is definitely a great summer dish!

Ingredients:
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1-2 cloves of garlic,  minced
1/2 tsp oregano
Salt and pepper to taste

8 oz orzo pasta, cooked (original recipe called for 12)
1 cup yellow cherry tomatoes, halved or quartered
1 cup red cherry tomatoes,  halved or quartered
1 cup Kalamata olives, pitted and halved or quartered
1 can garbanzo beans, drained and rinsed
1 cup feta cheese
1 cucumber peeled and diced
1/3 cup finely diced red onion
3 tablespoons fresh parsley

Pour the top set of ingredients into a jar and shake like crazy to make your dressing.
Combine the bottom set of ingredients,  top with dressing and toss to coat. Refrigerate for at least an hour to let the flavors meld but I prefer about 3-4 hours.

Enjoy!!!

Monday, January 5, 2015

Loaded Potato Soup

This is easy and cheap, my two favorite things! It turns out so thick and creamy, it's delicious!!! Perfect for this winter weather!

Ingredients:
3 cans chicken broth
1 can cream of chicken
1 block cream cheese (not fat free)
1 30 oz bag of Hash browns (I used a little more)
Half of an onion chopped
Black pepper to taste
For garnish:
Shredded cheese, green onion, bacon

Saute onions slightly (they won't cook thoroughly in the soup). Add broth, soup,  hashbrowns, onions and pepper to crock pot.  Cook on low 5-8 hours.  During the last hour add cream cheese. Stir until it melts.

Garnish how you see fit and enjoy! !