This recipe for warm chicken and green bean salad was born one day when I had a bowl of leftover green beans in my fridge, and since I have a strict No Ingredient Left Behind rule in my house, I was pondering what I could do with them other than serve them on the side of something else. Then I spied a hunk of feta cheese in my fridge as well, and the wheels started turning…what if I poached a chicken breast, shredded it up into bite-sized pieces, and then tossed it with the beans and the feta? And maybe some grains for extra heartiness? And a little while later I had a bowl of warm chicken salad deliciousness. Let’s make it!
This recipe definitely ranks in the top ten of my favorites for entertaining, because it is utterly easy, utterly reliable, utterly delicious and takes a grand total of 15 minutes to cook up. Tender shrimp, sassy feta cheese, crispy crunchy breadcrumbs, served up with a sprinkle of parsley and a squeeze of lemon juice. We are talking supper heaven here. And ps, if you don’t have a dinner party in your immediate future, this is is just as good on a regular old weeknight. Let’s make it!
I am in love with pretty much everything in this easy healthy recipe for shrimp farro salad. Tender shrimp, sweet cherry tomatoes and mint, tangy feta and capers and wonderful, chewy, nutty farro. A little olive oil and a few other things, and you are in delicious healthy lunch or supper heaven…and if you haven’t yet tried the scrumptiousness that is farro, boy are you in for a treat. Let’s make it!
Oh, how I do love this recipe for Greek shrimp scampi! It is a mixture of regular shrimp scampi and that classic recipe where you bake together shrimp and tomatoes and feta, only there is no baking, because this is one of my most tried and true speedy weeknight dishes, and you KNOW how I feel about the 30 minutes and under rule. So this delicious little number does it all in one skillet. Well, and one pot for the pasta if you are going to get all technical on me. Easy, elegant, shrimp, cheese, pasta…you understand my love, right? Let’s make it!
This recipe for spinach feta oven frittata came about from my love affair with my cast iron skillet. This is a relatively new love affair, because I haven’t had my cast iron skillet for all that long, so I am in the midst of doing all kinds of experimentation on the different things that come out deliciously in it, which so far is pretty much everything. From casseroles to cobblers, and from bacon to all kinds of eggs, this skillet is my new favorite kitchen buddy, and as your grandma could probably tell you, the more you use it, the more seasoned it gets, and the better it cooks. Obviously because of the whole cast iron thing, it can go from stovetop to oven, and it delivers a steady, serious heat that is perfect for things like frittatas full of cheese and spinach deliciousness. So grab your own cast iron skillet (or whatever oven-safe skillet you have – that will work too) and let’s make it!
This recipe for chopped Brussels sprouts with feta cheese may be among the most exciting I have ever written about on my blog. Maybe not to you, although I think you are going to fall head over heels for crispy, tender chopped sprouts mixed with tangy feta cheese and roasted walnuts. But for me, it is a personal and hard-won triumph in that I have converted the Southern husband over to the Brussels Sprouts Side. Up until now, I had to sneak them into things like chicken salad with Brussels sprouts, and even that didn’t really work. But this is a bona-fide all Brussels sprouts all the time side dish where the sprouts are front and center…and he likes it! He really likes it! My work is hereby finished. Except for…let’s make some!