Penne al Greco

 

With the weather getting cooler, I keep getting cravings for pasta so in keeping with my latest exploration of "exotic" flavors, I bring you a tasty Greek-inspired pasta dish.

Penne al Greco

1 lb. box penne pasta
1/3 cup chopped onion
1 tbsp. minced garlic
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes
2 tbsp. Kalamata olives, minced
4 oz. feta cheese, crumbled
1 tbsp. fresh dill, chopped
1 tbsp. fresh oregano, chopped

Prepare noodles according to box directions.  While those are boiling, prep the sauce.

In a large skillet over medium-high heat, cook onion and garlic in olive oil until onions are translucent.  Mix in tomatoes and Kalamata olives, drop temperature to medium-low.

When the noodles are done, rinse with hot water and allow to drain.

Meanwhile, add feta cheese, fresh chopped dill and fresh chopped oregano to the sauce and mix well. 

Serve sauce over the prepared noodles, or blend them all together and enjoy! 

Turkish Tacos

 

 

Found a new ground turkey recipe I love and changed it up a bit to make an awesome taco filling...because crunchy food is fun and tacos rock.  You're welcome. :)

Turkish Tacos

1 small onion, chopped
1 small red pepper, chopped
2 tsp. minced garlic
1 lb. ground turkey
2 tbsp. tomato paste
1-1/4 tsp. cumin
1/2 tsp. ground red pepper
1/2 tsp. cinnamon
1 (14 oz.) can diced tomatoes
1/4 cup chopped olives
1/4 cup sliced almonds
1/4 cup raisins
2-3 tbsp. capers
salt and pepper, to taste

corn taco shells
shredded lettuce
shredded Monterrey Jack cheese

In a large skillet, sauté the onion, pepper, and garlic until onions are translucent.

Add in the ground turkey and cook until cooked through. Mix in the tomato paste, cumin, ground red pepper, and cinnamon.  Cook, stirring, for 2-3 minutes.

Add in the diced tomatoes, almonds, raisins and capers.  Continue to cook uncovered for 5-6 minutes.

Salt and pepper to taste.  Adjust spices as desired.

Stuff into taco shells with shredded lettuce and cheese.  Just try to stop at one, I dare you.

Saucy Jezebel

 

Thanks to my friend Laura, I have a new church cookbook. If you don't have one in your kitchen collection, you should rectify that. They are a great source of tried and true recipes, family hand-me-downs and family favorites.

I turned my book over to the parents for their review and selections, so tonight I am brining you the first of Dad's many choices. This is a great quick fix for a party or snack before dinner for guests.

JEZEBEL

1 (12 oz.) jar apple jelly
1 (12 oz.) jar pineapple preserves
7 tbsp. horseradish
1-1/2 tbsp. dried mustard

Blend everything together and serve up on crackers with a nice spreadable white cheese.

I used Brie on Water crackers, but you can use cream cheese on Ritz, or a Neufchâtel on whatever cracker you want.

FYI, the longer you let the spread sit, the better the flavors will blend together.

Check It Out: The Vortex (ATL)

Hello!  No, I have not fallen off the face of the earth, was just peeking over the edge for a bit.

These past couple of weeks have been Crazy!  The weekend before Labor Day, I was helping my favorite food samplers celebrate their 50th wedding anniversary.  (Yay, Mom & Dad!)  Because they did not want me to be any crazier than usual, I did not do all the catering, just their cake and my famous super secret recipe meatballs...that will probably show up in a post soon because seriously they are too good not to share. So ha-ha tease with that.

Then Labor Day weekend I was off on my annual trek to Hotlanta for Dragon*Con. (wooHoo!)  It was a weekend filled with fun stuff to see and do, made some awesome new friends and checked out a new eatery or two, which brings us to tonight's post.

The Vortex has two locations in/near downtown, but we went to Little 5 Points because to enter the restaurant there, you have to walk through a giant open-mouthed skull (and who wouldn't want to do that).

Not only is the vibe cool but there's lots to look at, the place is usually hoppin' and the food is to die for...almost literally.  Gonna apologize to all the vegetarians and non-red meaters who read this blog, but this is definitely a write-up for my meat-n-potatoes crowd.  The Vortex is famous for their crazy combo burgers and they have LOTS!

You like bacon?  You can get it on practically everything.  You a fan of the tots?  Then don't not order the ginormous bowl of tater tots, complete with cheesy dipping sauce.

If these photos don't convince you, then check out their menu, its a good read and good fun.

After a long weekend of mind-melting entertainment and activities, The Vortex was the perfect cap to a perfect trip. So when you're in Atlanta next, my meat-eating friends, make sure to check it out.

Maple Apple Pecan Granola

Was trying to figure out something new to do today so leafed through some of the myriad of cookbooks on my shelf looking for inspiration.  I kept coming across recipes for different types of granola and realized that I've never made it before. So here you go, a little culinary experimentation to get your week started.

Maple Apple Pecan Granola

3 cups rolled oats
1/2 cup chopped pecans
1 tsp. cinnamon
1/4 cup water
2 tbsp. maple syrup
1 tsp. vanilla
1/4 tsp. brown sugar
1 small Granny Smith apple, diced

In bowl, mix together the rolled oats, pecans, and cinnamon.

In a small saucepan, bring the water, maple syrup, vanilla and brown sugar to a boil.  Set aside.

Core, peel, and dice the apple, then mix into the rolled oats mixture. 

Pour the liquid over the dry ingredients and stir well making sure that everything is evenly coated.

Grease a large cookie sheet using butter or a butter spray.

Pour the granola mixture onto the cookie sheet, spreading out to make an even layer across the whole thing.

Bake at 325 degrees for 35-40 minutes, stirring once or twice during the baking process, or until mixture is browned and crisped.

You can serve in a bowl with milk or over your favorite yogurt or over your favorite ice cream or use it as crumb topping for a coffee cake or muffins.  So many options, so many choices.

Cheesy Egg Bake

 

Last weekend went to my Annual Girls Night Out Birthday Brunch.  Everyone makes a fabulous contribution and this year my friend Carol made a yummy Amish style breakfast casserole. We never did figured out what the Amish part was, perhaps it was meant to be baked by candlelight.  We each got a copy of the recipe and I decided to bring it to you...only with a few changes because I can't leave a recipe alone without adjusting to my taste.  So here is my version of it...

Cheesy Egg Bake

1/2 lb. turkey bacon, diced
1/2 medium onion, minced
1 tsp. minced garlic
4 eggs, beaten
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
1-1/2 cups frozen shredded hash browns, thawed
1 cup cheddar cheese, shredded
3/4 cup shredded Mexican cheese blend
3/4 cup cottage cheese, small curd

In a skillet, cook the turkey bacon and onion together until the bacon is crispy.

Turn the heat off and add the minced garlic.  Set aside.

In a large bowl, mix eggs, salt, pepper, hash browns, and all the cheeses.

Mix in the bacon and onions, then pour the mixture it a baking dish.

Bake at 350 degrees for 35-40 minutes or until its browned on the top.

Let the dish sit for a few minutes before cutting and serving up (for 4-6 peeps).

Rustic Spiced Pickled Apple Tart

 

First of all them me assure you, spiced pickled apples are the bomb!  Very tasty and delicious.  So as previously mentioned, I'm tartin' em them up...rustically.

Rustic Spiced Pickled Apple Tart

tart dough
1-1/2 cups
1/2 tsp. cinnamon
1/8 tsp. salt
6 oz. (1-1/2 sticks) cold butter, cubed
1/3 cup cold water

assembly
4 tsp. sugar
2 tsp. flour
pickled apple slices (approx. 3 apples worth)
1 tbsp. melted butter

Mix together 1-1/2 cups of flour with the cinnamon and salt.

Cut in the cold butter cubes with a pastry blender or fork until the mixture forms pea-sized crumbs.  You can also put ingredients in a food processor and pulse on low until it crumbs.

Make a well in the center of the mixture and pour in the water.  Using your hands, knead the ingredients together until they form a ball.

Roll out onto a floured surface and knead for 2-3 minutes.  Roll out with a rolling pin to a thickness of approximately 3/8".

Cover a large cookie sheet or pizza pan with parchment paper.  Use the rolling pin to roll up your flattened dough and transfer to the papered surface.

Mix together the remaining 2 tsp. flour with the sugar and sprinkle across the surface of the dough.

Lay out the apple slices in a round pattern in the middle of the rolled dough, leaving a 3" border uncovered.

Fold the dough over the apples, as neatly or not as you'd like.

Bake at 400 degrees for 30 minutes then brush the edges with the melted butter.  Loosely cover with foil and bake an additional 15-30 minutes until the crust is golden brown and the apples are tender and cooked through.  Mine baked up in 46 minutes.

Remove from oven and cool on rack.  Serve up with a scoop of your favorite frozen dessert or, for a change, throw a couple of cheese slices on the side. I recommend cheddar!

In case I haven't tooted my own horn lately...best tart ever!  I am a total food genius. :D  Toot! Toot!