Garides Saganaki (Shrimp with Feta and Tomato)

This is one of those recipes that you make, devour, and then think of little else until you make it again. In the past my favorite way to enjoy shrimp was simply with garlic and butter.  After eating this dish I will tell you that this recipe is every bit as good as a simple dish of shrimp with garlic and butter, if not better.  For me, it is perfection! Shrimp, tomatoes, garlic, a little bit of green onion, and lots of feta cheese, both melted into the sauce and sprinkled on top.  Tangy, salty, garlicky, and tender.  I just love this dish.

In Greece this dish is served as an appetizer, commonly referred to as mezze, but in my home it's more like a main dish.  My Mom and I loved this so much we devoured it all.  Thank God no one else was around.  Things become rather messy and unladylike.

If you enjoy shrimp I highly recommend this recipe.

Garides Saganaki 

(Shrimp with Feta & Tomato)

Adapted from Food From Many Greek Kitchens

Serves 6-8 as a mezze/appetizer

Serves 2-4 as a main course

About 15 medium raw shrimp

5 tablespoons olive oil

3 green onions, finely chopped

5 garlic cloves, chopped

14-ounce can crushed tomatoes

1/4 cup chopped parsley

salt and freshly ground pepper

4-1/2 ounces feta, crumbled

Peel the shrimp, leaving the tails intact, and devein them using a toothpick.  Heat the oil in a wide nonstick pan that has a lid and saute the onion on medium-low heat until softened.  Add the garlic and fry until it smells good, then add the tomatoes, half the parsley and some salt and pepper.  Put the lid on and simmer for 10 minutes or so.

Add the shrimp to the pan and turn through to cover all of them with sauce.  Simmer, covered, for 3 to 4 minutes.  Scatter the feta in, put the lid back on and cook until the feta just softens, about 5 minutes, rocking the pan once or twice.  Serve with a good grind of pepper and the remaining parsley scattered on top, and some lovely Greek bread.

Theme: Mezze Madness

Top Favorite Recipes of 2012

Two thousand twelve was a fun very year in the kitchen.  I made dishes from all over the world, including Mexico, Italy, Greece, America, Asia, and even dappled with some Indian cooking.  I spent quite a bit of time cooking the recipes of Tessa Kiros, Rick Bayless, and Madhur Jaffrey. The dishes below reflect a broad range of cuisines. Included below are everything from salads to sandwiches, appetizers to desserts, meats and seafood, quick and easy dishes, and long and lengthy dishes.  A combination of my personal favorites, my family's favorites, and some of my most popular blog posts of the year.  You'll find a little bit of everything here... breakfast, lunch, dinner and dessert. 

They aren't in any order...

click on the recipe title for the link to the recipes

These Cafe Tacuba-Style Creamy Chicken Enchiladas were one of my most popular blog posts this year.  I first saw this recipe at Vianney's blog, Sweet Life, and I copied her recipe exactly.  Vianney took a genius and time saving approach by layering her corn tortillas, much like a lasagna, in place of rolling her tortillas into enchiladas. I must say that I love this new approach to enchiladas and now layer all my enchiladas in the style of a casserole instead of rolling them individually.  This method is less messy, saves time, and I've come to notice that it's much easier to cut and serve.  I think people actually prefer it.  Score!  At any rate, this is a fantastic recipe and while it looks rich and comforting, it is actually quite healthy.  Layers of corn tortillas, with shredded chicken, and a lovely creamy green sauce (full of veggies) with a little cheese to top it all off.  A perfect family meal. 

Continuing on with the Mexican theme are these Crusty Black Bean Chorizo Subs, one of my personal faves.  It's no secret that I'm a complete bean fanatic, but these multitextured subs were a big hit in my home.  The crusty Mexican bolero roll, the creamy warm beans, the crumbled chorizo, the silky avocado, the sharp tang of the feta cheese and the zip of hot sauce all come together in one crazy flavor explosion.  I make these a lot when I'm home alone for lunch.

And then there were these Quick Fried Shrimp with Sweet Toasty Garlic.  I was supposed to share these shrimp with my husband and let's just say he got the short end of the stick.  I simply couldn't resist these little succulent garlicky shrimp.  These shrimp are heavenly.

Fried Risotto Balls, otherwise known as Arancini in Italian.  I made these little risotto balls at the very beginning of the year and I still remember how sinfully delicious they were.  Imagine a piece of mozzarella enveloped by a creamy tomato risotto then breaded and fried to perfection.  The crispy crunchy breading, the bright tomato flavor, and the ooey gooey melting cheese in the middle.  Oh my!  If you are a lover of cheese you will go crazy for these.

My Mom and I went absolutely insane for Giada's Scallion and Mozzarella Cornbread.  If you love cornbread you simply have to try this recipe.  This is a simple quick fix recipe that uses a few boxes of Jiffy cornbread mix, but it contains buttermilk for a tender texture and it's studded with salty green olives, sliced scallions, and loads of mozzarella.  It may sound like an odd combination of ingredients for a cornbread, but it is so moist, cheesy, and delicious.  The recipe fills an 8x8 baking dish and my Mom and I just about devour it all. 

Also from Giada's newest cookbook are these Baked Potatoes with Sausage and Arugula.  You may not think a red sauce with sausage belongs on a potato, but then you'd be missing out.  This red sauce is full of creamy mascarpone cheese and is beyond delicious on a baked potato.  My hard-to-please husband was a skeptic at first, but this is one of his favorites.  He's requested this one often and since it's a quick weeknight recipe it's easy to oblige.

Garides Saganaki, Greek for Shrimp with Tomatoes and Feta, is another heavenly shrimp dish.  In Greece this dish is usually served as an appetizer, but in my home it was more of a main dish.  Since my husband doesn't really care for shrimp I usually test out the shrimp recipes with my Mom.  Mom and I chuckled as we inhaled these shrimp.  We were happy we were with each other in private because there was absolutely nothing ladylike about the way my Mom and I devoured these shrimp.  A hands down favorite for the shrimp lovers out there.

The kids favorite, and easily the most repeated recipe in my home this year, are these Easy Peasy Chicken Legs.  I've probably made this recipe about 20 times since I first made it back in June.  The kids go crazy for this crispy full-of-flavor chicken legs.  The recipe is so simple.  Season chicken legs (organic preferably) with olive oil and seasoning salt.  Roast at 400F for 30 minutes, flip over, roast another 30 minutes and you're all done.  Sometimes we use lemon pepper.  Sometimes we use Cajun seasoning.  Sometimes we make them plain for the kids and then toss them with buffalo sauce for the adults.  No matter which way we serve them they are a hit for all.  If I had to pick a favorite recipe of the year this would be it.  It's easy, it's economical, it's versatile, and it makes everyone in the house happy. 

 Barbecue Chicken Salad with Cornbread Croutons is about as American as you can get.  Everyone who tastes this salad claims it one of the best salads they've ever tasted. This salad has all the components of a good barbecue.  A tasty blend of iceberg and coleslaw tossed with coleslaw dressing, sweet corn, cheese, shredded barbecue chicken, and homemade cornbread croutons. This salad screams summertime.

If you're one of those people who rush around in the mornings then these Make-Ahead Muffin Melts from the Pioneer Woman are perfect for you. All you need to do is prepare an egg mixture, much like a simple egg salad, the night before (or on the weekend) and then in the morning you simply smear a little on an English muffin and toss it under the broiler.   A hot and satisfying breakfast in minutes!   I love that you can customize this to suit your tastes. 

One of my first forays into Indian cooking yielded these Delicious Chicken Bits courtesy of Madhur Jaffrey.  Thankfully this recipe was a smashing success!  The chicken is coated in a wonderful blend of aromatic spices.  My daughter goes crazy for this chicken, spices and all.  This dish is her personal favorite of the year and probably my second favorite recipe of they year.  I have made this recipe about 5 times since I first made them in the middle of October.  I've mentioned this recipe a couple times on earlier posts, but I highly encourage everyone to try these. 

Then came Jaffrey's Chicken with Garlic and Black Pepper and all of a sudden no one knew which Jaffrey dish they liked more.  My 11 year old daughter stands by her Delicious Chicken Bits, but my husband and I think we prefer this dish more.  Of course it all comes down to personal preference, but I think it's because this dish contains a large amount of garlic and we just adore garlic.  I made this dish very recently and with the holidays I haven't had a chance to make it again.  But I will.  Often.

Now for the sweet part, dessert.  I don't make too many desserts.  It's not that I don't like them.  It's actually because I like them too much.  This Creamy Mango Ice doesn't contain any cream or milk, but somehow manages to be ultra creamy, very refreshing, and so darn addictive.  I can still remember taking that first bite back in April.  Best of all, you do not need an ice cream maker to make this.

 And finally, I couldn't conclude this post without including this phenomenal Copycat Williams-Sonoma Peppermint Bark.  I loved this one so much.  If I could only make one holiday treat every year this would be the one.  The bark keeps for two weeks (although it will never last that long) and it is perfect for gift giving.

Wishing you all a very Happy New Year!  I look forward to checking out all your dishes in the new year!!

Five Favorite Mediterranean Dishes!

Mediterranean food is my all time favorite and most of this blog probably consists of some form of Mediterranean-based dish. 

I thought it would be fun to look back on some of my favorite Mediterranean dishes, namely my top Greek and Italian recipes. I chose a good mix of main dishes, one appetizer, and a dessert! As always, if you click on the recipe title it will direct you back to my original post with the recipe!

                                                    Ina Garten Sausage and Fennel Rigatoni

This is one of the MOST DELICIOUS FIVE STAR pasta dishes I've ever made or eaten anywhere, both in my kitchen and in a restaurant. Many others say the same, so I feel like it is a must make if you're a pasta lover. Don't let the fennel worry you if it's not your favorite. I felt that way and it turned out just fine. The fennel just gives this dish a delicate background flavor that really gives the dish the boost it needs to be something special. It is an outstanding dish!

            Giada De Laurentiis' White Lemon Pizza

White pizza is a real favorite of mine and this version with three cheeses: ricotta, mozzarella, and Parmesan is just a stunning dish! This pizza turns out perfectly for me every single time and to this day it is THE SINGLE MOST delicious pizza I've ever made at home! I always imagine myself eating a slice at an outdoor restaurant over the cliffs of the Amalfi Coast.

 

 Tessa Kiros' Garides Saganaki

I love all things shrimp and feta cheese, feta is one of my favorite cheeses, so this dish was meant for me! It's flavorful and light and feels so special. One day when I get over to Greece I plan to eat my weight in all things feta and shrimp, and probably baklava, but that's for another post.

 

Tessa Kiros' Peppers Stuffed with Feta

Again, feta cheese! I am ALWAYS looking for ways to eat feta cheese so this recipe makes me feel better about eating so much cheese because I'm also eating vitamin rich pepper as well! It's a win-win situation!

 

 Ina Garten's Fruit Salad with Limoncello

As I mentioned several times over the years, the Amalfi Coast of Italy is rife with lemons and in my spare time I watch travel vlogs on Youtube and everyone is dining al fresco on the cliffs of the Amalfi Coast doing shooters of Limoncello, eating fresh fruit, pasta, etc. This dessert reminds me of the Mediterranean because it's fruity and light, spiked with Limoncello, and just a little bit creamy with a lemon yogurt dressing. It just seems like the fruity desserts you find all over Italy and I'm going to declare it Mediterranean! 

A Taste of The Mediterranean!

 

 

 

 

A Tessa Kiros Favorites Roundup

Over at I Heart Cooking Clubs, we have spent a very delicious six months with Tessa Kiros.  Tessa is definitely not as well-known as other chefs and cooks, but she deserves to be.  Her cookbooks are a work of art, abounding with recipes and stories.  Normally when I spend six months cooking and baking up a chef's or a cook's recipes I usually come across a few duds.  Not with Tessa.  This time around I can honestly say everything I tried was great.

It was really hard to narrow down my top Tessa recipes, but here are my favorites.  (Click on the recipe title to be directed to the original post).

First up is Tessa's Garides Saganaki (or simply Shrimp with Feta and Tomatoes) from her Food From Many Greek Kitchens cookbook.  This dish is a must make, stays on your mind, fall in love type dish. I keep shrimp in my freezer and feta in my cheese drawer so that I can make it whenever I like.  I can tell you for sure that this recipe will make my top ten favorites list for the year.

 Second on the list are Tessa's Fried Risotto Balls (otherwise known as Arancini) from her Apples for Jam cookbook.  These puppies should come with a warning.  My goodness are they addictive. Crunchy, gooey, cheesy, with lots of garlic and tomato flavor.  These little fried balls are phenomenal. 

The next recipe on the list is Tessa's Risotto with Artichokes and Sausage.  I altered this recipe to suit our tastes simply by keeping both the artichokes and sausage out of the risotto until the very last minute (Tessa's recipe cooks them along in the risotto).  The result was easily my all-time favorite risotto recipe.  The risotto was nice and creamy, the sausage slightly crispy and caramelized, and the artichokes lent a brightness to an otherwise rich dish.  We gobbled it up!

Also making the cut are Tessa's Chicken Croquettes, along with her chicken broth and Pasta in Chicken Broth, all from her Apples For Jam cookbook.  It makes for such an amazing, comforting, family-pleasing meal.  If you're in the mood for some kitchen therapy, make these three recipes.  You won't be sorry.  You'll be rewarded with so many things.  Homemade chicken broth, crunchy and wildly flavorful chicken croquettes, and a comforting soup of pasta in chicken broth. Soul satisfying in more ways than one.

We are partial to pot roasts in my house.  It's one of our all-time favorites.  So, I may be a bit biased when I say that Tessa's Kokkinisto (otherwise known as Reddened) was one of our favorite dishes.  This pot roast is called reddened because it calls for red wine, red onion, and tomatoes.  The end result is so flavorful.  The tomatoes get all jammy and delicious and it's just wonderful served with pasta on the side.

Lastly is the best-looking most delicious tasting banana bread I've ever had.  Seriously now.  I made Tessa's banana bread and really didn't think I would post it, but it blew our minds with it's tender texture, it's spicy fragrance, and it's ultimate banana flavor.  This is THE banana bread recipe.

Tessa has six cookbooks:  Apples for Jam: A Colorful Cookbook; Falling Cloudberries: A World of Family Recipes; Venezia: Food and Dreams; Twelve: A Tuscan Cookbook; Piri Piri Starfish: Portugal Found; and Food From Many Greek Kitchens. 

I have four of Tessa's cookbooks:  Twelve, Falling Cloudberries, Apples for Jam, and Food From Many Greek Kitchens.  I recommend all of them, but Apples for Jam was easily my favorite of the six.  I loved how the recipes were organized by color and also the fact that the recipes were so approachable.  My second favorite was Tessa's Food From Many Greek Kitchens.  Food From Many Greek Kitchens is such a stunning book full of gorgeous pictures and loads of Greek recipes.  Buy one, buy them all...you won't be sorry.

 The new chef for the next round of IHCC is Rick Bayless.