Tag Archive: feta cheese


Cold Pasta Salad With Feta and Tomatoes

Ingredients:

1 lb. pasta (shells)

1 cup of grape or cherry tomatoes (cut in half)

1 cup of feta cheese (cut in bite size pieces)

Pesto Recipe:

1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup grated Parmesan cheese

Directions:

  1. Make pesto sauce and refrigerate for about an hour.
  2. Boil pasta to desired taste. (Drain well)
  3. Put pasta, tomatoes and feta cheese in a large bowl.
  4. Put about 1/4 cup of pesto sauce on top. (Mix well.) If you feel it needs more pest sauce add a little more.  (Refrigerate for 30 minutes for a cold pasta salad.)     *Pesto sauce can stay in refrigerator for 2 weeks.

Shrimp and Feta Horderves

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A quick and easy horderve for any party.
Ingredients:
12 large shrimp (boiled, tails removed) *chopped
1/2 cup fresh arugula (chopped)
1/4 cup feta cheese (chopped)
1/2 cup grape tomatoes (chopped)
2 tbs. olive oil
1/2 tsp. sea salt
2 dozen mini filo shells (room temperature)
Directions:
1. In a large bowl, mix all ingredients except filo shells.
2. Fill shells with mixture. (see photo)

Grilled Greek Feta Pork Chops

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Ingredients:
4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
olive oil
sea salt
black pepper
Directions:
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
Serve warm.

Cucumber Feta Salad

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Ingredents:

3 cucumbers (cut into 1/4 inch bite size pieces)

1 cup feta cheese (bite size squares)

1/2 cup red onion (sliced)

1/2 cup kalamata olives (pits removed)

1/2 tsp. sea salt

1/2 tsp. black pepper

1 tsp. fresh or dry dill

4 tbs. olive oil

3 tbs. red wine vinegar

Directions:

1. In a large bowl, mix all ingredients, except olive oil and vinegar. Refrigerate for at least 2 hours.

2. When ready to serve, add olive oil and vinegar. Mix well and serve.

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Ingredients:

1 lb. fresh arugula (rinsed and drained)

1 cup shredded carrots

1 cup sliced mushrooms

2 avocados cut into pieces

1 tsp. sea salt

1/2 tsp. black pepper

Dressing Ingredients:

1 tbsp. chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup crumbled feta cheese
1/2 tsp. sea salt

Directions:

1. Add all vegetables to one bowl.

2. In another bowl, mix dressing ingredients. (You may want to make the dressing an hour before serving)

Stuffed Pork Chops

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Ingredients:

4 large pork chops (an inch thick)

1 4 oz. piece of feta cheese (chopped)

1 4 oz. fresh mozzarella (grated)

2 cloves of garlic (chopped)

1 cup of fresh spinach (chopped)

olive oil

salt and pepper

Directions:

1. In a bowl add feta, mozzarella, spinach and garlic. Add 1 tbs. of olive oil and mix together. Add a pinch of salt and pepper.

2. Take pork chops and cut a deep slit into the side of the meat. (Deep enough to make a pocket for the filling.)

3. Stuff each chop with cheese and spinach mixture. Put in as much as you can.

4. You have two cooking options.

a. In a large skillet, put 2 tbs. of olive oil. When heated, place pork chops in skillet. Cook on each side for approximately 10 minutes each. You don’t want either side to burn so you can turn them over. Chops should take approximately 20 minutes to cook on a medium high heat. Meat should be white on the inside when you cut it.

b. In a preheated oven of 400 degrees, put 2 tbs. of olive oil on the bottom of a baking pan. Place pork chops in pan. Bake on each side for about 20 minutes each. Occasionally turn the chops. Chops should take no more than 40 minutes. The meat should be white on the inside when you cut it.

IMG_3473

Have You “Liked” “Cooking With Mr. C.” Facebook?

A quick and easy horderve for any party.

Ingredients:

12 large shrimp (boiled, tails removed) *chopped

1/2 cup fresh arugula (chopped)

1/4 cup feta cheese (chopped)

1/2 cup grape tomatoes (chopped)

2 tbs. olive oil

1/2 tsp. sea salt

2 dozen mini filo shells (room temperature)

Directions:

1. In a large bowl, mix all ingredients except filo shells.

2. Fill shells with mixture. (see photo)

Feta and Walnut Flounder

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Ingredients:

4 slices of flounder

1 cup of feta cheese (crumbled)

1 cup of walnuts (chopped)

*Optional 1/2 cup of anchovies with capers 

 olive oil

sea salt

Directions:

Preheat oven to 350 degrees.

1. Brush olive oil on slices of flounder. Sprinkle a pinch of sea salt.

2. Coat the bottom of a deep baking pan. Place flounder in pan.

3. Cover pan with aluminum foil. Bake for 10 minutes.

4. Remove aluminum foil. Put feta cheese, walnuts and anchovies on top.

5. Return flounder to oven for another 8 -10 minutes, without foil. (Depends on the thickness of the flounder.)

Serve hot.

 

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Ingredients:

1 lb. slice of feta cheese

1 cup kalamata olives

1 cup peperoncini peppers

1 tsp. olive oil

1/2 tsp. black pepper

Directions:

1. Place feta cheese on dish. Drizzle olive oil on top and sprinkle black pepper. Cover with kalamata olives and peperoncini.