Shrimp & Feta Quinoa

Some flavor combinations just work so so well together.  One of my favorites is feta, shrimp, cucumber, and fresh herbs.  I've made a mac and cheese using these flavors, and it's still one of my favorites of all time... but it's decidedly unhealthy, not to mention it's not the quickest dinner ever.

This is a great alternative.  You get all the wonderful fresh flavors, but you get them in under thirty minutes, and it's a very healthy dish to boot. As the quinoa cooks, chop the rest of the components and cook the shrimp.  Then you just mix it all together.  I'm terrible about reading directions before I start cooking (I know I'm not the only one), so while the original recipe called for the salad to be chilled for a few hours before serving, we ate it warm, and it was great.  I ate the leftovers for lunch the next day, and it was great chilled as well.  So just do whatever floats your boat.

I also didn't have the right amounts of herbs called for, so I just kind of mixed and matched what I had - I used a combo of basil, parsley, oregano, dill, and chives.  I really wish I'd had mint though.

This made a nice light dinner, but I could see mixing up a batch of this on Sunday night and having lunch ready for the week - pack your lunch with some toasted pita and fresh fruit, and you have a protein-packed, healthy and - most importantly - delicious lunch.

Shrimp + feta = love.

Shrimp & Feta Quinoa 
adapted from Food Network Magazine, via Perry's Plate
makes 5-6 servings

• 1 1/2 cups uncooked quinoa, rinsed
• 3 cups broth (any kind)
• 1 pound large shrimp, peeled & deveined
• 1 1/2 Tablespoon olive oil
• 1 clove garlic, minced
• Sea salt and freshly ground pepper
• Grated zest of 2 small (or 1 large) lemon, plus 1/3 cup fresh lemon juice
• 1/3 cup finely chopped red onion
• 1/2 cup chopped fresh dill
• 2 Tbs chopped fresh mint
• 2 Tbs chopped fresh parsley
• 1 1/2 cup diced English cucumber (about half of one)
• 6 ounces crumbled feta cheese
• 3 Tablespoons chopped kalamata olives (optional)
• 1/3 cup extra-virgin olive oil

Preheat the broiler.

Bring broth to a boil and add quinoa. Boil for a minute or so, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until the liquid is completely absorbed and quinoa is fluffy. Set aside.

Meanwhile, toss shrimp on a baking sheet with 1 1/2 tablespoons of oil, garlic, and salt and pepper to taste. Arrange evenly on the baking sheet. Broil the shrimp, stirring once, until opaque and just cooked through, 2-3 minutes.

In a large salad bowl, combine shrimp, lemon zest and juice, onions, herbs, cucumber, feta, olives, and olive oil. Toss to coat evenly. Serve immediately or cover and refrigerate for a few hours.

Grilled Chicken Salad with Corn, Blueberries, and Feta

I know this sounds really weird.  And honestly, maybe even a bit unappetizing.  But trust me on this.  It's one of my new favorite salads.  It's light, refreshing, and full of so many wonderful flavors that you'll make this again and again over the summer.  The freshness and crunch from the corn pairs so well with the salty feta, and then the burst of sweetness from the blueberries just ties it all together.  Fresh herbs heighten the flavors even more, and you get a nice bite from diced red onion.

I was definitely a bit leery of this salad, and when Joey asked what we were having, I just told him grilled chicken salad.  But he loved it just as much as I did.  The old saying "if it grows together, it goes together" really rings true here.  Blueberries and corn both reach peak freshness in the summer, and they pair just wonderfully here.  I grilled some flatbreads alongside the chicken and corn, and it was a great vessel for the chicken salad.  Pita would also be great, or even toasted baguette slices.  Serve it over a bead of spinach or romaine for a nice light lunch.

Grilled Chicken Salad with Corn, Blueberries, and Feta 
adapted from  The Pioneer Woman Cooks

• 2 boneless, skinless chicken breast halves (about 1 lb)
• 1 ear corn, shucked
• salt and pepper
• olive oil, for brushing
• 1 Tbs mayonaise (light is fine)
• 3 Tbs Greek yogurt (or sour cream)
• 2 Tbs milk
• juice of 1/2 lemon
• 1/2 tsp sugar
• 1/3 cup + 2 Tbs crumbled feta cheese
• 1-2 Tbs chopped fresh mint
• 1 Tbs chopped fresh chives
• 2-3 Tbs finely diced red onion
• 3/4 cup fresh blueberries

Prepare grill.

Meanwhile, pound chicken to about 1/4-1/2 inch uniform thickness.  Brush with olive oil and season well with salt and pepper.  Rub the corn with olive oil and season with salt and pepper as well.

Grill the chicken about 5-7 minutes per side, turning once, until cooked through.  Grill the corn, turning every few minutes, until charred in spots and tender.  Remove from grill and set aside.

Meanwhile, whisk together the mayonnaise, yogurt, milk, lemon juice, sugar, and 1/3 cup feta.  Season to taste with salt and pepper.

Slice the corn off the cob and add to a large bowl.  Chop the chicken into bite-sized pieces and add to the bowl as well.  Stir in the onion, mint, and chives, and pour about half the dressing over the salad.  Mix well, taste, and add more salt and pepper as needed.  Gently fold in the blueberries.  Serve, then sprinkle individual servings with the remaining feta.

Recipe Remix: Foil-Baked Fish with Chickpeas, Feta, and Roasted Tomatoes

One night last week, I wasn't so jazzed about what I had planned for dinner that night.  Short on time, I decided to defrost some cod from the freezer, and I stood in front of the pantry looking for inspiration.  I spotted chickpeas and sun-dried tomatoes, and had a stoke of brilliance as I decided to make a Mediterranean version of this Foil-Baked Fish with Black Beans and Corn. 

I started by roasting some grape tomatoes and garlic in the oven.  I then mixed them with chickpeas, lemon juice, red onion, parsley, oregano, and feta.  The fish was slathered in a compound butter with sun-dried tomatoes, lemon zest, and garlic.  As the fish cooks, the butter melts into the fish and leaves it moist and flavorful.  The combination of roasted chickpeas, tomatoes, and feta is truly wonderful - it was definitely the highlight of the meal.

This meal is easy, super delicious, healthy, and ready in well under an hour.  Those are all things that I look for in a weeknight meal, how about you?

Foil-Baked Fish with Chickpeas, Feta, and Roasted Tomatoes
inspired by Foil-Baked Fish with Black Beans and Corn, from The Best Simple Recipes

• 2 cups halved grape tomatoes
•  2 garlic cloves, peeled
• olive oil
• salt & pepper
• 1/4 tsp sugar
• 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
• salt and pepper
• 4 Tbs unsalted butter, softened
• 2 sun-dried tomatoes, minced
• 1 tsp grated lemon zest
• 2 Tbs freshly squeezed lemon juice
• 1 (15-oz) can chickpeas, rinsed and drained
• 1/2 medium red onion, minced
• 1/2 cup crumbled feta
• 2 tsp minced fresh oregano (or 1/2 tsp dried)
• 1/4 cup chopped fresh parsley

Preheat the oven to 400 degrees and line a baking sheet with foil.  Toss the tomatoes and garlic cloves with 2 teaspoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the sugar.  Roast, stirring halfway through, about 15 minutes.

Meanwhile, pat the fish dry and season with salt and pepper.

In a small bowl, use a fork to mash together the butter, sundried tomatoes, one of the garlic cloves, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Spread  the mixture over the top of  the fish filets.

In a medium bowl, toss together the chickpeas, tomatoes, onion, feta, oregano, lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and most of the parsley.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining parsley.  Serve.

Greek Turkey Burgers

It's hard to beat a classic cheeseburger, but I love trying out new and different variations, nonetheless.  I have had this particular recipe saved for about a year now, and I'm so glad I finally got around to trying it.  This is from a Southern Living from last summer, and these fig-glazed burgers with red onion jam were also featured in the spread. 

It is a turkey burger patty that is enhanced by herbs, spices, and most importantly, feta cheese!  Maybe it's my pregnancy, but I can't get enough feta lately.  I could pretty much eat it on anything and be happy.  And I feel the same way about tzatziki sauce as well.  Maybe my lunch tomorrow should be feta + tzatziki, eaten with spoon?  Rather than following the recipe for tzatziki that is listed with the recipe, I used my favorite version from my favorite Greek. :-)

So needless to say, I absolutely loved these burgers.  The salty feta + fresh herbs play wonderfully off of each other, and the bright freshness from the tzatziki is wonderfully light and refreshing next to the burger.  Served on a toasted bun with some fresh cucumber, lettuce, and tomato, I was pretty much in heaven.  I served these burgers with a watermelon, tomato, and feta salad, and it was a truly wonderful summer meal.  And the leftovers made for a killer salad the next day for lunch!


Greek Turkey Burgers
adapted from Southern Living, July 2010

• 1 1/4 lbs ground turkey breast
• 4 oz crumbled feta cheese
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 Tbs minced fresh oregano
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1 Tbs olive oil

To serve:

• tzatziki sauce (recipe follows)
• thinly sliced cucumber (or use a vegetable peeler to peel ribbons)
• lettuce
• tomato
• 4 hamburger buns, split and toasted

Prepare grill.

Mix together all the ingredients for the burgers.  Using a light touch, form into 4 patties.

Grease the grates of the grill and grill the burgers 5-7 minutes per side, until cooked through, turning once.  Serve with tzatziki, tomato, lettuce, and cucmber.


Tzatzi
barely adapted from Elly Says Opa!

• 1 1/2 cups Greek yogurt (nonfat or lowfat is fine)
• 1/2 hothouse cucumber, seeds removed
• 2-3 cloves garlic, finely minced
• 2 tsp white wine vinegar
• juice of 1/2 lemon
• salt and pepper
• extra virgin olive oil

Shred the cucumber on the large holes of a box grater, and using a few paper towels or a kitchen towel (one that doesn't give off lint), squeeze the cucumber to remove as much water as you can.

Combine all the ingredients through the lemon juice in a medium bowl. Taste and season with salt and pepper.  Top with a drizzle of olive oil, and refrigerate at least 30 minutes, to allow the flavors to meld.

Roasted Shrimp with Feta

It has been 6 days since I've posted a recipe from How Easy is That... are you going through withdrawals?  Its kind of funny because I actually made this dish the day I bought the cookbook, but I'm just now getting around to posting it.  I couldn't bear the thought of owning this cookbook for 24 hours and NOT making something out of it, and I actually had pretty much everything I needed for this dinner.  I had Joey pick up a baguette on his way home, and I was set.

This is kind of a cross between Ina's Baked Shrimp Scampi and Ellie Krieger's Baked Shrimp with Tomatoes and Feta.  Healthier and heartier than the shrimp scampi, but a little more interesting than the baked shrimp with tomatoes.  Its the best of both worlds, really.  The premise is simple.  Saute some aromatics, deglaze with wine, simmer with tomatoes and herbs, and top with shrimp, breadcrumbs, and feta and bake.  There were a few substitutions that I made both out of convenience and personal taste, but I absolutely loved this dinner.  The breadcrumb topping was crunchy and flavorful, and the tomato sauce was slightly sweet, but tasted nice and rich.  Joey thought the lemon was a little overpowering, but I say bring on the acid!  As far as what to serve with this, I think crusty bread is a must, as the tomato sauce is just begging to be sopped up, and I also served a simple salad on the side.  A light, yet filling dinner that was on the table in under 45 minutes - how bad can that be?

One Year Ago:  Herb-Baked Eggs

Roasted Shrimp with Feta
adapted from The Barefoot Contessa, How Easy is That?
serves 4

• 4 Tbs olive oil, divided
• 1 medium onion, diced
• 1/3 cup dry white wine
• 1 (15-ounce) can diced tomatoes
• 2 tsp. tomato paste
• 1 Tbs minced fresh oregano
• 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/4 pounds (16-20 per pound) peeled and deveined shrimp
• 5 ounces feta cheese, coarsely crumbled
• 1 cup fresh bread crumbs
• 3 Tbs minced fresh parsley
• 1 tsp grated lemon zest
• 2 lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat.  Add the onion and saute 5-8 minutes, until tender.  Add the garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up the browned bits.  Cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet.  Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.

Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl.  Stir well to moisten the breadcrumbs.

Remove the pan from heat and arrange the shrimp, tails up, in one layer over the tomato mixture.  Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown.  You may want to turn on the broiler for the last few minutes.  Squeeze the juice of 1 lemon over the shrimp, and serve hot with the remaining lemon cut into wedges.

Shrimp and Feta Macaroni and Cheese

So my child not only looks nothing like me, but she also doesn't like macaroni and cheese.  Had I not birthed her myself, I would seriously wonder if she was really mine.  I'm definitely not complaining though - she'd rather eat fresh fruits and veggies than pasta smothered in a cheesy sauce - just because I can't comprehend that gives me no room to judge, right?

She really doesn't know what she's missing out on though.  This version of macaroni and cheese tastes so light and fresh, and has become one of my favorite dinners.  I'd venture to say that its more of a grown-up version than the typical noodles and cheddar.  It has chunks of shrimp, feta cheese, fresh herbs, lemon, and is topped with a crunchy breadcrumb topping.  I made a few small additions, such as adding white wine to the sauce, fresh oregano from my garden, and crushed red pepper flakes for a bit of heat.  I also used whole wheat pasta and skim milk.  I've gotta lighten it up where I can when it calls for over a pound of cheese, after all!

Shrimp, Feta, and Fresh Herb Macaroni and Cheese

• 1 pound pasta shapes
• 1 pound raw shrimp (31-40 count), peeled and deveined, tails removed, and cut into thirds
• 1/3 cup dry white wine
• 10 ounces feta, crumbled
• zest of 1 lemon, divided
• 1/2 cup panko bread crumbs
• 3 Tablespoons fresh parsley, chopped and divided
• 5 Tablespoons butter
• 4 Tablespoons all-purpose flour
• 3 cups milk
• 2 Tablespoons fresh dill, chopped
• 2 Tablespoons fresh oregano, chopped
• pinch red pepper flakes
• 8 ounces Gruyere, shredded (about 2 cups)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Bring a large pot of salted water to boil, and cook pasta until just short of al dente, about 8 minutes.  Drain well, and toss with the shrimp and white wine in a large bowl.  The heat from the pasta will partially cook the shrimp.  Set aside.

Preheat the oven to 400.  In a small bowl combine a small handful of the feta, the panko, a pinch of the lemon zest, 2 teaspoons of the parsley, and 1 Tablespoon of melted butter.  Mix well with a fork and set aside.

In a medium saucepan set over medium heat, melt the butter.  Add the flour and whisk constantly to form a light golden-brown paste.  Whisk in the milk, and stirring frequently, cook until slightly thickened, about 5 minutes. 

Remove from heat and stir in the feta, Gruyere, parsley, oregano, dill, red pepper flakes, lemon zest, salt, and pepper.  Stir to melt the cheese, and pour over pasta and shrimp.  Stir well to combine.

Pour the pasta into a lightly greased 3 quart baking dish.  Sprinkle the panko topping over the pasta, and bake 20-25 minutes, until lightly browned and bubbly.  Remove from the oven and allow to cool 5 minutes before serving.


adapted from Annie's Eats, originally from The Perfect Pantry

Salmon, Lemon, and Dill with Orzo

The making of this dish was a long time coming.  My pal Michelle was telling me about seeing this on Everyday Food one day, and we set out to find the recipe.  Wouldn't you know, it wasn't on Martha Stewart's site?  Luckily, fellow blogger Melissa has it posted on her blog, so I passed it along, and Michelle made it for dinner.  She reported back that she loved it, but that her husband suggested using salmon instead of chicken - genius!

So that very weekend, I used salmon in place of chicken, made a few other changes, and voila!  An incredibly easy, fairly healthy, delicious dinner!  I made several changes to the recipe, and my version is posted below.  I have since made this using chicken, and it is quite tasty that way as well.

The orzo bakes in the oven, and it gets nice and creamy, almost like a risotto.  Salmon, dill, feta, and lemon are a natural pairing in my opinion, and I served this with Greek salad.  Joey and I both really enjoyed this dish, and even Caroline gobbled it up - that's  certainly a victory in our house!

Salmon, Lemon, and Dill with Orzo
significantly adapted from Everyday Food, via Lemons and Love

• 4 cups low sodium chicken broth
• 3/4 water
• 1 teaspoon kosher salt
• 1 Tablespoon butter
• 1/4 teaspoon freshly ground pepper
• 1 pound orzo
• 4 ounces crumbled feta cheese
• 1/4 cup chopped fresh dill
• 2 Tablespoons chopped fresh parsley
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• zest of 1/2 lemon
• juice of 1 lemon
• 1 pound salmon, skinned and cut into 1-inch chunks
• 1 cup freshly grated Parmesan cheese

Preheat the oven to 400.

In a medium saucepan, combine the chicken broth, water, salt, and pepper, and bring to a boil.

Meanwhile, in a 3 quart baking dish, combine the orzo, feta, dill, parsley, shallots, wine, garlic, lemon zest, and lemon juice.  Pour the chicken broth over the orzo mixture and stir to combine.

Bake for 25 minutes, stir, and add the salmon.  Stir again to combine.

Cook an additional 10-15 minutes, or until salmon is cooked through and orzo is al dente.

Remove from the oven, sprinkle with Parmesan cheese, and let stand 5 minutes before serving.

Moroccan-Spiced Lamb Patties with Peppers and Feta

While I do enjoy complicated and intricate recipes, sometimes I just want a quick, one-pot dinner. This recipe is seriously one of the easiest and fastest that I've thrown together in quite some time. Don't let that fool you though; this packs some serious flavor.

I was intrigued by the Moroccan spice blend used for the lamb - cumin, cinnamon, and cloves. I am also a huge fan of roasted red peppers and feta. The lamb patties were so flavorful - smoky with a little sweetness and warmth from the cinnamon and cloves. And we both really loved how the feta caramelized a bit in the oven. Joey commented that this would be great as a burger, and I agree.

The original recipe suggests serving with warm pita, but I somehow missed that line when making my grocery list. I think it would be wonderful though, and will definitely remember to whip some up next time I make this dish.

Moroccan-Spiced Lamb Patties with Peppers and Feta
Food and Wine Magazine, October 2009

• 12 ounces roasted red peppers, cut into 1/2 inch strips (2 cups)
• 1 large, sweet onion, thinly sliced
• 8 ounces feta or halloumi cheese, cut into 1/3-inch thick slices
• 1/2 teaspoon red pepper flakes
• 3 Tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 1/2 pounds ground lamb
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 Tablespoons chopped flat-leaf parsley
• Warm pita, for serving

Preheat the oven to 450.

In a large baking dish, toss the peppers, onions, cheese, and red pepper flakes with 2 1/2 Tablespoons of the olive oil. Season with salt and pepper.

In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper. Form into 4 4-inch patties, and arrange over the pepper mixture. Drizzle the remaining olive oil over the tops.

Roast for 25 minutes, or until vegetables are very tender and the lamb is cooked through. Sprinkle the parsley over the top and serve with warm pita.

Baked Shrimp with Tomatoes and Feta

Confession time: I have a fear of cooking shrimp and scallops. I don't know why. I'm just afraid of undercooking them and making us violently ill. Also, deveining the shrimp grosses me out. Who would have thought you could buy it already peeled and deveined?! Okay it seems like everyone knows that but me.

Anyway, now my fears are gone! I made this super simple and light dinner on Monday night. The shrimp were juicy and perfectly cooked, the tomato sauce was rich and sweet, and the feta gave the whole dish a nice punch. I served this over brown rice. Crusty bread is also a necessity to sop up the delicious sauce.

Baked Shrimp with Tomatoes and Feta
Adapted from Ellie Krieger, The Food You Crave, page 234
Serves 2

• 1/2 Tablespoon olive oil
• 1/2 medium onion, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1/4 cup finely minced flat-leaf parsley
• 1 Tablespoon finely minced fresh dill
• 1 Tablespoon finely minced fresh oregano
• 3/4 lb medium shrimp, peeled and deveined
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 up crumbled feta cheese

Preheat the oven to 425.

Heat oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring until softened, about 3 minutes. Then add garlic and cook for one minute. Remove pan from heat and add the wine, stirring until almost evaporated.

Add the tomatoes and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes, until the juices begin to thicken.

Remove from heat. Stir in the parsley, dill, oregano, and shrimp, and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through, and the cheese begins to melt, about 10-12 minutes.

Watermelon and Cherry Tomato Salad with Feta and Basil Oil

I have seen watermelon and tomato salads popping up all over the place lately, from Top Chef to my new Giada cookbook, Giada's Kitchen. I didn't really follow a recipe for this; just kind of flew from the hip.

I actually made a tomato and onion salad a few weeks ago from a recipe in the latest Cook's Illustrated, and it recommeded that you halve the cherry tomatoes, season with salt, and allow them to strain for about half an hour. This will keep them from getting soggy in the salad by draining out excess moisture. I also drained the entire dish before mixing in feta and serving, since the watermelons give off a LOT of water (obviously); so the salad wasn't too wet.

I really enjoyed it and thought it was a great, refreshing summer salad. The sweetness and freshness of the watermelon make a great foil to the salty feta. Adding cherry tomatoes and basil make it so refreshing and light. I will definitely be making this again.

Watermelon and Cherry Tomato Salad with Feta and Basil Oil

• 1 1/2 cups cherry tomatoes, halved
• 3/4 tsp kosher salt, divided
• 1 1/2 cups watermelon chunks, seeded and cut to approximate size of tomatoes
• 3 Tbsp fresh basil
• 3 Tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• 1/2 tsp lime zest
• 1 tsp freshly squeezed lime juice
• 1/2 cup crumbled feta

salt tomatoes with about 1/2 tsp salt, and allow to strain about 30 minutes. Meanwhile, cut watermelon and allow to come to room temperature. Combine basil, olive oil, 1/4 tsp salt, vinegar, lime zest, and lime juice in a blender or small food processor. Process until well blended. Add tomatoes to the watermelon, and stir in the basil oil. When ready to serve, salad to remove extra water, and gently fold in feta.