igh heat. Add the chicken, and cook until browned on both
1.Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed.
2.Dress the salad with olive oil and red wine vinegar.
ot, add onion to skillet and cook until just softened, about
p the Feta cheese into 1/2 inch dice and put aside.
o a boil, add tomatoes, and let steep for about 10
Drain the spinach and squeeze out as much moisture as possible, it should be fairly dry.
Mix the eggs, cream and milk.
Add the salt, pepper, lemon juice and parsley.
Stir in spinach and Feta cheese.
Fill the quiche crust, and place the Parmesan or Romano cheese on top.
Bake at 375\u00b0 for 30 to 40 minutes, or until knife inserted in the center comes out dry.
Cool for 10 minutes before serving.
00b0.
Brown sausage, onion and garlic in skillet until sausage
lastic bag; season with salt and pepper. Add asparagus, seal the
o foam, add the asparagus and cook until just tender (\"crisp
First wash, and cook potatoes with their skin. Peel, and mash one immediately
Wash spinach, drain well and combine with onions in a large salad bowl. Set aside.
In a small saucepan, add olive oil, vinegar, sugar, and dry mustard. Bring to a boil.
Remove from heat and toss with spinach.
Add apple slices and feta cheese.
Toss lightly to mix.
Top with egg.
Add freshly ground pepper.
Serve immediately.
l and balsamic vinegar. Add chicken, and
Roughly chop the spinach.
Warm the chicken stock.
Melt the butter in a large saucepan and add the garlic.
Add the spinach and gently fry with a lid on for 5 minutes.
Remove the lid, add the flour and mix well.
Add the chicken stock stirring at all times.
Add the origanum and nutmeg.
Simmer for 45 minutes.
Add the feta cheese, salt and pepper.
After Feta has melted, stir in cream or low fat yoghurt (optional).
Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
bone-in chicken. I browned the chicken and froze it, and put it in
Place first 7 ingredients into a cruet or shaker.
Shake until well blended. Set aside.
Divide quinoa onto individual plates or bowls.
Divide salad greens and layer on top of quinoa.
Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
Layer sliced chicken breast on top.
Drizzle with salad dressing.
Enjoy!
ot, add chicken and garlic.
Cook until chicken is done and set aside
minutes.
Stir chicken broth and cornstarch together in a bowl
sta, then follow package instructions and check for doneness (since recipes
our chicken cutlets. Trim the fat, cut each piece lengthwise and in
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.