Hot Greek Sandwiches

Hello everyone - this is one of the easiest, yet, tastiest recipes I have made.

Try them and you'll see.

Hot Greek lamb sandwiches

Patties

Ground lamb

Cumin (1 Tblsp or so)

Yogurt

All spice

Parsley

Garlic

Form patties and bar be cue until cooked through – 7 min or so per side.

“Bun”

Pizza dough, rolled thin into a square

Put it on the grill on top of an oiled piece of tin foil

When it is done, put some mozzarella on top to melt,

And sprinkle with rosemary and oregano

When cheese is melted cut into squares so you have two per sandwich (top and bottom)

Sauce (whir in food processor)

Tatziki

Roasted red pepper (for a different flavour you may use sun dried tomatoes)

Feta cheese

Garnishes

Red onions, soaked in water for a half hour

Feta cheese

Put patty on top of “Bun” bottom, then, spread with sauce, and top with red onions and some crumbled feta cheese. Top with bun top, and serve. REALLY GOOD!

Hi everyone! it has been a while - busy summer! I hope you are all having a blast this summer and that your days are filled with great friends, family and food! I have a recipe to share with you which is so easy, but, sooo good - and it is all based around the zucchini! My son does not eat them, unless I cook them this way - so try it, even if you think you don't like zucchini!

You will need:

1 large zucchini (go to your local market and buy one or two - they are in season, and taste fantastic!)

2 cups or so of Italian style bread crumbs

2 eggs, beaten

salt and pepper

vegetable oil

In a bowl, beat the eggs and set aside. In a separate flat bottomed container, sprinkle the bread crumbs. On the stove, over med heat, place a non stick pan and fill the bottom with oil.

Slice the zucchini to about 1/4 " thickness. Dip the zucchini in the egg, then the bread crumbs, and then, dip into the oil and shallow fry for a few minutes on each side (they should be a golden brown in colour) sprinkle with salt and pepper and serve!

They also make a great appetizer - cut them a little thinker, and cook a little longer and top with your favourite toppping such as ricotta mixed with a little parmesan, salt and pepper, or a slice of tomato topped with a little mozzarella and basil.

You may also use them to decorate your favourite salad by putting them on top of a salad plate - they also add a little crunch!

Try them - you will love them!

Cheers!

Lemon Caprese Salad

Here is a twist on an Italian favourite - Caprese Salad with a twist of lemon!

Ingredients:

1 tomato, sliced

1 ball of fresh mozzarella, drained and sliced (the one that comes in a bag with lots of water in it!)

1 bunch of fresh basil

1 lemon

Olive oil (really good extra virgin olive oil)

Arrange your tomato and mozzarella slices like a fan, alternating tomato with mozzarella. Sprinkle with salt and pepper. Place leaves of fresh basil on top for the salad, and a big splash of olive oil so each slice is coated. Grate lemon rind with a micro plainer on top of the salad so each slice has a bit of lemon peel on it. Next, cut the lemon in half and squeeze the juice on top of the salad.

YUM!

Cheers!

Caramelized Pear and Pecan Spinach Salad

I saw this recipe on Grill it with Bobby Flay (who is one of my favourite chefs!). I tried it, and then, changed it up a little bit - try it and see how great it is during your next bar be cue! It is easy, but, very impressive!

Rum Pair Spinach Salad

1 large pear, sliced

¼ cup of butter

pinch of cinnamon

a hand full of brown sugar

salt and pepper

½ cup of rum

pecan halves (as many or an little as you’d like)

6 cups or so of baby spinach, washed and dried

12 cup feta cheese, crumbled

½ cup Olive oil

2 Tblsp Balsamic vinegar

1 Tbls Lemon juice

Place the pear slices, cinnamon, sugar and salt and pepper in a pan and turn the heat on to med-low. Once the butter begins to melt, stir the pears around gently and cook until they just begin to caramelize. Add the pecans. Once the pears and pecans start to become golden brown, add the rum – be careful!!! The rum will flame up (most times). Once the flames (if any) have subsided, turn the pear mixture off – if there are no flames, just let the rum cook out for about a minute or so. Set this mixture aside to cool.

Put the spinach in a salad bowl. Top with the cooled pear and pecan mixture. In a small bown, whisk together the olive oil balsamic vinegar and lemon juice. Top the salad with the dressing and serve.

Yum!

Layered Summer Salad

This one looks great on the table and makes a great addition to any out door bar be cue, or indoor setting! Enjoy!

In a large clear bowl, layer the following ingredients beginning on the bottom and working up.

Ingreds:

1 can chick peas

2 cups of thinly sliced carrots

2 cups thinly sliced celery

1 cup thinly sliced red onion

4 cups shredded lettuce

2 pints or so of cherry or grape tomatoes, halved (arrange them cut side down on the top - they look really pretty)

Note: - you may use a couple of cans of tuna and layer it right on the chick peas to turn this into a light lunch or supper)

On the side, make or buy your favourite dressing - Epicure Salad dressings are what I use - the Ranch is GREAT with this one! Don't pour the dressing on the salad until you are ready to eat - then, pour on top, and toss gently - YUM!!!!!!

Try it and let me know if you like it!

Cheers to all!

Paula

Quick Chili Dip

Hello everyone! Hope everyone is keeping well. I just thought I would would quickly give you another "throw together" dip recipe - easy, and yummy and no measuring! Use your left over, frozen or canned chili to make this recipe - put as much or as little of each ingredient as you like it, to your taste! It is a success every time I make it!

For all of your information - I am now an Epicure consultant!!! I use their spices all the time, so, why not become part of the team, righ? If any of you need anything at all to make your cooking easier and tastier than ever, please let me know! Check out the website at www.epicureselections.com. I am more than willing to ship to any of you! Take care and let me know what you think of the dip!

In a bowl mix together chili, sour cream (use full fat for a thicker dip), cream cheese (at room temperature) shredded cheddar cheese, chopped red chili pepper (or you can use green jalapenos), a dash of hot sauce, some chopped cilantro. (I would add a couple of Tablespoons of Nacho Cheese Dip by Epicure here too) Put the whole thing in an oven proof casserole dish, or any oven proof container (or even a tin container for warming on the bar be cue), and place in the over or microwave (or bar be cue) and warm it up until it is of desired heat. Serve with nacho chips - yummy!!!!!

Enjoy!!!

Quick sun dried tomato pesto

Hi everyone! So, last night I was at a loss of what to have for supper! So, I grilled up some chicken, and then, made this great pesto out of herbs and things I had in the fridge, and just drizzled it on the chicken breasts, and it was soo good, so, I thought I would share it with you!

I don't really consider it a recipe, but, if you mix this pesto with some mayo and some sour cream, it makes a great dip! Otherwise, just a quick sauce for chicken, or pork, or even white fish!

Ingredients:

A large bunch of basil

A small jar of sun dried tomatoes in the olive oil (not the dried ones)

A handful of pine nuts

Romano cheese (a little nippier than parm and stands up to the sun dried tomatoes)

A clove of two of garlic

Extra virgin olive oil

Whir the whole thing in a food processor adding some of the oil from the sun dried tomatoes, and then, using the olive oil as you need it. If you are making this for a dip, omit the Extra virgin olive oil and just use the oil from the tomatoes. You may also add a little chopped up sun dried tomatoes, and chopped up black olives on top for a garnish!

Try it - it is soo good!

Cheers to all!

Paula

In a food processor