00b0F. Line 2 baking trays with parchment paper.
Divide beets
00b0F. Line a baking tray with parchment paper.
Combine ground
dd to pot.
Cut chicken into bite-size pieces and
b>feta and oregano.
Make a pocket in chicken breasts: Holding chicken flat with
edium-high heat. Add the chicken, and cook until browned on
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
salt, oregano, basil, garlic. The recipe gave me trouble in posting
Arrange tomato slices on a serving plate.
Sprinkle with feta cheese and drizzle with vinegar; sprinkle with basil and pepper.
Tip: for a change of pace, try crumbled blue cheese or shredded mozzarella instead of feta.
Brush figs with olive oil and grill them cut-side down over hot coals for about four minutes.
Lay each fig on a fresh basil serve them topped with feta cheese.
br>Wipe the fish fillets with a damp cloth.
Heat
Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkle with feta cheese and mint.
In a small whisk the oil and lemon juice with the salt and pepper to make a vinaigrette made with lemon juice. Pour over the salad and toss thoroughly. Serve immediately.
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
Preheat the oven to 355\u00b0F (180\u00b0C).
Layer the eggplant in the bottom of a baking dish.
Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355\u00b0F (180\u00b0C) for 45 minutes.
Serve hot, warm, or at room temperature.
Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
Whisk together the vinegar, olive oil, garlic, salt and pepper.
Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
pan and fry the chicken for about 10 minutes. Add
n, bone-in chicken. I browned the chicken and froze it, and
For chicken:
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
For salad:
Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
he flour into a bowl with a pinch of sugar and
br>In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes
Mix the mayonnaise with 3 tbsp of lemon juice, the lemon peel, honey and the herbs. Season to taste.
Place the red cabbage, cucumber and olives in a large bowl. Add 1/2 of the dressing; toss to coat. Top with the feta cheese. Garnish with the reserved oregano and serve with the remaining dressing on the side.
enter, surround it with shrimp; sprinkle entire casserole with oregano. Pour the