——creativity never goes out of style——


4 Comments

Mini Spanakopita Bites

IMG_2161

I don’t know about you but am I ever happy to see the end of this week. Maybe it’s the gloomy weather, the lack of sleep, or a combination of both but I am ready for some well deserved relaxation and time with the girls. It’s my best friend’s bachelorette party tomorrow and I am so excited for a night away with the girls at the ski hill!! As for tonight, I’m having my girlfriend over for some tea to just relax and catch up.  I have all the right ingredients for a great weekend!

Speaking of ingredients….. this recipe was another dish from the greek feast we had at our house a couple of weeks ago. We pulled out all the stops when it came to dining that night and the satisfaction came from full bellies and garlic overloaded breath. But with food this good, it’s nothing a little gum can’t fix. I hope you enjoy this recipe as much as we did. Serve these tasty little morsels with fresh greek yogurt tzatziki! Enjoy!

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 lbs spinach, rinsed and chopped
  • 1/2 cup fresh parsley, chopped
  • 1 Tbsp dried dill
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 large egg white
  • 5 sheets frozen phyllo dough, thawed

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach, parsley, and dill and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
  4. Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Using one phyllo sheet at a time, cut each sheet lengthwise into 4 (3.5 inch wide) strips. Lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it moist)
  5. Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle. Keep folding back and forth into a triangle to the end of strip.
  6. Bake in preheated oven for 30 to 40 minutes, until golden brown.

What garlic is to food, insanity is to art. – Augustus Saint-Gaudens


Leave a comment

Greek Pork Souvlaki

IMG_2165

With all the warm weather and sunshine we’ve been having (i’m going to ignore the fact that Mother Nature was trying to snow today) I have been getting really excited for spring! One of my favourite things about spring and summer is all the BBQ I don’t have to do but get to enjoy. My hubby is in charge of that department. I have purposely avoided all BBQ lessons in an attempt to keep it from becoming a part of my cooking resume. I like passing the buck (literally) over to my hubby when it’s that time of year. Firstly, it gives me a break in the kitchen since I only have to prepare the side dishes and secondly, I’m positive the result of me BBQ’ing would be charcoaled remnants of meat, a lack of all facial hair, third degree burns or a spontaneously combusting propane tank flying through the neighbours fence. So I steer clear of that genre of cooking.  But with the deck free of snow and the sun shining, I am more than happy to try some new recipes and send my hubby outdoors.

These souvlaki skewers were part of our greek dinner the other weekend and not only were they amazing but so easy to prepare! I chose pork but you could use whatever preference of meat you like. We served them aside greek salad, pita’s and tzatziki and lemon rice (recipe to come). I hope you like them!

Happy Monday everyone!

Ingredients:

  • 1/2 cup olive oil
  • 3 cloves garlic
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano
  • 2 lemons juiced

Directions

 1. In a glass dish, mix all ingredients. Place cubed meat pieces into the mixture and toss to evenly coat. Cover and marinate in the refrigerator 8 hours or overnight.
2. Place marinated meat on skewers and BBQ or bake in the oven. (If you are using wooden skewers, make sure to soak them in warm water for at least 20 minutes before using)
Barbecuing is one percent inspiration, and ninety- nine percent perspiration. – Thomas Edison


Leave a comment

Greek Yogurt Tzatziki

IMG_2163

The sun is shining, the birds are chirping and all the snow has melted around our house. It’s only the middle of February and it feels like the first day of spring already! I can’t wait to get outside for a walk today and breathe in some fresh spring air. I spent all morning giving our house a head to toe bath so that every room is tidied and clean and it feels amazing. I also just finished my latest DIY project! Framed art for above our bedroom headboard. (coming soon!) Then I can’t wait to show you our bedroom before and after pictures too!

Anyways like I was telling you a few days ago, last weekend we had our friends over for a huge Greek feast. We made five different greek dishes and they were all fantastic, including my favourite Greek Salad Recipe. My next favourite dish was the homemade greek yogurt tzatziki we made. Since the grocery store was out of pita’s, we used naan bread instead and I don’t think I’d ever go back to pita bread!!! We quickly heated each piece in a pan over medium heat with a little oil and cracked sea salt and I couldn’t get enough of the salty, chewy goodness! Good thing the tzatziki was so healthy, that way I didn’t feel so guilty packing down 7 pieces of bread with it! I use greek yogurt in so many recipes because it is loaded with protein, a great source of calcium, helpful for digestion and your immune system and just so darn tasty. This recipe was super easy and quick to make….. which is always a bonus when you have two grown men to feed while waiting for the main course! I hope you like it!

Ingredients:

  • 2 (8 ounce) containers of plain greek yogurt
  • 2 cucumbers, peeled and chopped
  • 2 Tbsp olive oil
  • 1/2 lemon, juiced
  • 1 Tbsp chopped fresh dill
  • 3 cloves garlic, minced
  • salt and pepper to taste

Directions:

1. In a food processor or blender, combine all ingredients and blend until well combined. Transfer to separate dish, cover and refrigerate for at least one hour before serving.

I am not a glutton – I am an explorer of food.  ~Erma Bombeck


4 Comments

Greek Salad

Oh Monday. How you have come so quickly. My weekend was so much fun! I hope yours was too! I wrote my last post from up at the ski hill and besides the 15 minutes I spent on the computer, I had an entire weekend free of cell phones, t.v’s and computers and I loved it! Nothing is more refreshing than spending even one day out in nature without the perpetual ringing or dinging of a cell. Not that I don’t appreciate the convenience of technology and cell phones, but since when did owning a cell phone mean that you were required to answer every single call or message within 10 minutes?! Sometimes I miss the days when not being available simply meant you weren’t available. Someone would call the house phone and if you weren’t around… .well you weren’t around. And when you got home you didn’t feel the need to justify yourself to the assumption that you were screening your calls, ignoring a message or avoiding someone. Geesh. Well there’s my much-needed reminiscing about days before cell phones. But speaking of reminiscing, with all the chilly days and snowy nights I am starting to really miss all the garden fresh recipes of summer. I would normally post salad recipes in summer but sometimes I just need a good salad regardless of the season. Of course the ingredients aren’t nearly as fresh in the winter as summer but I can survive. This is an excellent salad as a side or with the simple addition of chicken or prawns, it can be turned into a meal itself. I have even added penne noodles or quinoa for a heartier meal. I hope you like it!

Ingredients

Salad:

  • 2 cups cherry tomatoes (I used orange and red)
  • 2 cups cucumbers, peeled and cubed
  • 1 small red onion, cut in slices
  • 1 green pepper, cubed
  • 1 red pepper, cubed
  • 1 cup kalamata olives (I forgot to buy these so I used black sliced olives I had at home)
  • 1/2 lb feta cheese, crumbled (or to taste)

Dressing:

  • 1/2 cup olive oil
  • 1 large lemon, squeezed
  • 3 -4 tsp dried oregano
  • 2 cloves garlic, minced
  • 2 tsp dried basil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp fresh ground pepper

Directions:

1. For the dressing, whisk the olive oil with lemon juice, oregano, garlic, dried basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed). Season with black pepper

2. For best flavor results, chill dressing in fridge for a couple of hours to blend flavors.

3. Place the salad ingredients in a large bowl and pour dressing overtop. Toss to combine.

4. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

Eat and drink with your relatives; do business with strangers. – Greek Proverb