Posts Tagged ‘feta’
I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.
I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!
Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.
This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::
It’s been way too long since I’ve posted a pizza recipe. The last one was a Cast Iron Skillet Brussels Sprouts Bacon Pizza back in April due to the fact that I don’t usually have time to let the dough rise during the week. Sometimes I get around that by mixing the dough before going to the gym and by the time I get back it’s ready to go.
This pizza uses pizza yeast for the dough which means homemade pizza on a weekday without any tricks! Pizza yeast requires zero rise time, which at first kind of worried me but it really does work. And to make this dough even more special it is made with beer and rosemary. It was the perfect base to be topped off with chicken, roasted red pepper and feta cheese.
One year ago: Baked Turkey Ricotta Meatballs
Meatloaves. Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them all my life – minis! When you make them mini it’s just like eating a meatball and are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe.
Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life? Crazy!
One year ago: Homemade Imo’s Pizza
Even though this pizza isn’t much different than wrapping some falafels up in a pita and topping it with the usual suspects, I thought it was still worth sharing. Originally I was going to attempt making a giant pita for the crust, but decided to go with a thinner sourdough crust by dividing my sourdough pizza crust recipe in half. Mixes things up a little! And you have to admit, an entree option turned into pizza is always a winner.
Makes one pizza
1/2 recipe sourdough pizza crust (I froze the other half for later)
1/3 cup tahini paste
1 clove garlic, minced
1 Tbsp fresh parsley, chopped
2 Tbsp water
Juice and zest from half a lemon
1/4 cup red onion, sliced
1 small tomato, diced
1/2 cup lettuce
1/4 cup crumbled feta cheese
- Preheat oven to 450 degrees, with pizza stone on middle rack.
- Shape the dough into a flattened disk. On a well floured surface, roll out until it reaches the size of your pizza stone (or pan). Place it on a cornmeal-dusted pizza peel*, cover it, and let it rest for 15 minutes.
- Meanwhile, in a small bowl, combine the tahini paste, garlic, parsley, water and lemon juice and zest until well combined. Set aside.
- After dough has risen slightly, poke the dough with a fork several times, then shimmy onto the preheated pizza stone and bake for 10-15 minutes, or until lightly golden.
- Allow crust to cool for 5 minutes before spreading the tahini sauce over it, followed by the red onion, tomato, lettuce, feta, and falafels. Slice and enjoy!
*If you do not have a pizza peel and/or stone, do these steps on the pizza pan or baking sheet you will be cooking the pizza on.
Source: The Spiffy Cookie original
I finally made Jessica’s (How Sweet It Is) crazy feta dip. But I cut it in half, and baked it and put some Mozzarella cheese on top. It was amazing! Although I wish I had pita chips around, or even fresh pita bread to make my own chips, but alas I was without and had to settle for tortilla chips. But in all seriousness, it’s just a vehicle for this super awesome stuff.
Don’t judge me for standing over this, shoveling it into my face instead of paying more attention to the Oregon vs LSU game this past Saturday night. Guess after 12 hours of football viewing my stomach decided it needed to be first priority.
Makes approximately 1 cup
8 oz feta cheese
1 jalapeno, seeded and finely diced
1Tbsp olive oil
2 cloves garlic, minced
Zest and juice of a quarter of a lemon
Salt and pepper
1/4 cup fresh Mozzarella, shredded
- Preheat oven to 400 degrees. Lightly grease a 16 oz casserole dish and set aside.
- In a large bowl, crumble the feta. Add diced jalapeno, the lemon zest and juice and garlic. Add olive oil and mash with a fork. Taste the feta and season with salt and pepper.
- Transfer to prepared baking dish. Top with Mozzarella and bake for 15-20 minutes or until cheese is bubbly.
- Serve with pita or tortilla chips. Store leftovers in the fridge for up to a week.
Source: Adapted from How Sweet It Is
Burgers are fun, don’t you think? It’s like pizza, you can pretty much put whatever you want on/in it. I am actually surprised this is only my second turkey burger recipe on here, because I really enjoy a good turkey burger. Speaking of, do you have a favorite recipe? Care to share with me?? O:-)
Just like the eggplant burger, I didn’t need to put any condiments on this. I actually meant to, but after one bite I completely forgot about anything else. All the necessary flavors were already being delivered by the burger patty itself. The homemade pesto may have been a factor. I was so happy with how these turned out. Even the feta inside looks pretty! Definitely a burger I would love to have stock-piled in my freezer (and I may just need to do that).
FETA STUFFED PESTO TURKEY BURGERS
1 lb lean ground turkey
1/2 cup bread crumbs
2 heaping spoonfuls basil pesto
2 garlic cloves, crushed
1 cup crumbled feta
Lettuce, tomato, and red onion or any of your favorite burger toppings
- In a medium bowl, combine the turkey, bread crumbs, pesto, egg and garlic, mixing gently with your hands without overworking the mixture.
- Shape the mixture into eight thin patties. On four of them place 1/4 cup of feta, leaving space around the edge. Use the remaining four patties to seal the feta inside the burger. Preheat your grill. (Alternatively, refrigerate until you’re ready for them, or wrap well – with squares of waxed or parchment paper between each patty – and freeze for up to 6 months.)
- Cook the burgers on a well oiled preheated grill for 4-5 minutes per side or until just cooked through, flipping only once. Serve on a toasted bun with desired toppings.
Source: Adapted slightly from Babble
Well, isn’t that the longest pizza title ever? I couldn’t come up with a good title and also felt like I couldn’t leave out the star toppings. I got the idea for this pizza from one of my favorite pizza places, The Mellow Mushroom. Several of their pizzas are quite delicious, and I really enjoy the diversity of toppings that stray from the traditional but their Kosmic Karma pizza I order the most. Even the name sounds appealing, as if eating it will send you into a peaceful state – which it does. And what better than to recreate that experience at home?
Using my sourdough starter to make a sourdough pizza crust, this pizza was spread with pesto as the underlying sauce, then topped with Mozzarella and feta cheese, followed by a good helping of spinach, sun-dried tomatoes and pine nuts. I may have gotten a little zealous with the pine nuts, but they add such a great texture!
1 recipe sourdough pizza crust
1/2 cup pesto
1 cup Mozzarella cheese, shredded
1/4 cup feta cheese, crumbled
1/4 cup frozen chopped spinach, thawed and squeezed of excess moisture
4 sun-dried tomatoes, julienned
2 heaping Tbsps pine nuts, toasted
- Preheat oven to 425 degrees for at least 10 minutes with a pizza stone* on the middle rack.
- Meanwhile, roll pizza dough onto a corn meal dusted pizza peel*.
- Spread pesto over crust. Top with Mozzarella and feta followed by spinach, sun-dried tomatoes and pine nuts.
- Shimmy the pizza from the pizza peel onto the pre-heated pizza stone and bake for 15-20 minutes, or until it the crust turns golden brown and the cheese starts to bubble. Allow to cool for 5 minutes then cut into slices.
*If you do not have a pizza stone or peel, roll dough out on a corn meal dusted baking sheet/pizza pan.
Source: The Spiffy Cookie original, inspired by the “Kosmic Karma” Pizza from Mellow Mushroom.
While I was away, I hope you enjoyed the delicious guest posts from Jessica and Lauren. Thank you so much ladies! Where was I, you ask? Destin, FL where I spent too much time on the beach and also finished my scuba diving certification! Hopefully I’ll be able to keep up with it over the years. It’s a really fun (yet expensive) activity.
Upon my return last night, going through my Google reader (which was ridiculous after not looking at it for 4 days) I noticed that more than one other person had posted a chicken gyro recipe, which I am also posting today. So it may not be the most exciting new thing in your face this week, but seriously it’s the best thing I’ve made this month – hands down.
It’s even wrapped up in a homemade whole wheat pita! (Post tomorrow.)
1.25 lbs. chicken breasts, sliced
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
2 heaping Tbsp plain Greek yogurt
1 Tbsp dried oregano
Salt and pepper
Tzatziki Sauce (below)
Sliced red onions
Crumbled feta cheese
- Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
- Heat a large pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to pan and cook until cooked through, about 5 minutes per side.
- Top the pita with the chicken, tzatziki, tomatoes, onions, lettuce, and feta. Roll up and eat!
1 cup cucumber, peeled, seeded, and finely diced
1 cup plain Greek yogurt
1/2 tsp salt
1 Tbsp fresh lemon juice
1 tsp red wine vinegar
2 small garlic cloves, minced
1/2 Tbsp dried dill
- Place the cucumber in paper towels and squeeze as much excess moisture as possible.
- Place the squeezed cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, red wine vinegar garlic, and dill. Cover and refrigerate at least 30 minutes before serving.