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Just bought a lot of feta, & need some of your favorite recipes. Basically open to anything, except
- Thread starter meryl
- Start date
florisandy
Well-known member
Barilla Tri-Color Primavera with Brianna's Dressing
I've made this recently and it's very good.
INGREDIENTS:
1 box Barilla Tri-color rotini
1 TBS evoo
3 medium zucchini, diced
1 pint cherry tomatoes, halved
½ cup Brianna's Creamy Balsamic Dressing
4 oz. crumbled feta cheese
8 fresh basil leaves, sliced thin
Salt and black pepper to taste
PREPARE:
Bring a large pot of water to a boil and cook the rotini according to the package directions.
Drain 1 minute shy of required cooking time and toss with 2 tsp. of olive oil. Place on a sheet tray to cool down. Meanwhile, saute the diced zucchini with 2 tsp. olive oil until lightly browned, then season with salt and pepper.
Remove from heat and set aside to cool. Once the zucchini and pasta are cool, combine them in a large bowl.
Add Brianna's Creamy Balsamic Dressing, cherry tomatoes and basil, then stir to combine. Once combined, top with crumbled feta cheese.
This recipe is from a Walmart demonstrator's free recipe card.
I've made this recently and it's very good.
INGREDIENTS:
1 box Barilla Tri-color rotini
1 TBS evoo
3 medium zucchini, diced
1 pint cherry tomatoes, halved
½ cup Brianna's Creamy Balsamic Dressing
4 oz. crumbled feta cheese
8 fresh basil leaves, sliced thin
Salt and black pepper to taste
PREPARE:
Bring a large pot of water to a boil and cook the rotini according to the package directions.
Drain 1 minute shy of required cooking time and toss with 2 tsp. of olive oil. Place on a sheet tray to cool down. Meanwhile, saute the diced zucchini with 2 tsp. olive oil until lightly browned, then season with salt and pepper.
Remove from heat and set aside to cool. Once the zucchini and pasta are cool, combine them in a large bowl.
Add Brianna's Creamy Balsamic Dressing, cherry tomatoes and basil, then stir to combine. Once combined, top with crumbled feta cheese.
This recipe is from a Walmart demonstrator's free recipe card.
steve2-in-la
Well-known member
While garden tomatoes are happening, this is a favorite: Tomato Salad w/Red Onions, Feta & Kalamatas
Tomato Salad with Red Onions, Feta & Kalamata Olives
5 Large TOMATOES (about 3 lbs) cored, sliced
1 RED ONION, halved, thinly sliced
½ cup OLIVE OIL
½ cup RED WINE VINEGAR
¼ cup chopped FRESH PARSLEY
3 Large GARLIC CLOVES, finely chopped
4 ounces FETA CHEESE, crumbled
1/3 cup BRINE-CURED OLIVES, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 2 hours or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with the feta cheese and garnish with olives.
Tomato Salad with Red Onions, Feta & Kalamata Olives
5 Large TOMATOES (about 3 lbs) cored, sliced
1 RED ONION, halved, thinly sliced
½ cup OLIVE OIL
½ cup RED WINE VINEGAR
¼ cup chopped FRESH PARSLEY
3 Large GARLIC CLOVES, finely chopped
4 ounces FETA CHEESE, crumbled
1/3 cup BRINE-CURED OLIVES, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 2 hours or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with the feta cheese and garnish with olives.
steve2-in-la
Well-known member
There's also this one that has killed no one so far . . . Tomato-Feta Spread
Tomato-Feta Spread
1 can (28 oz) cut-up TOMATOES, well drained,finely chopped
3 Tbsp finely crumbled FETA CHEESE
3 Tbsp finely chopped pitted KALAMATA OLIVES
¼ cup finely chopped RED ONION
2 Tbsp julienned FRESH BASIL
¼ cup EXTRA VIRGIN OLIVE OIL
1 large clove garlic, pressed
SEASONED SALT to taste
Combine all ingredients, mixing well. Refrigerate 1 to 2 hours or until serving time. Serve with thin half slices of rosemary or olive or other rustic bread. Makes 2 cups relish.
Keep any leftover refrigerated and toss with hot pasta the next day for a dandy lunch.
Tomato-Feta Spread
1 can (28 oz) cut-up TOMATOES, well drained,finely chopped
3 Tbsp finely crumbled FETA CHEESE
3 Tbsp finely chopped pitted KALAMATA OLIVES
¼ cup finely chopped RED ONION
2 Tbsp julienned FRESH BASIL
¼ cup EXTRA VIRGIN OLIVE OIL
1 large clove garlic, pressed
SEASONED SALT to taste
Combine all ingredients, mixing well. Refrigerate 1 to 2 hours or until serving time. Serve with thin half slices of rosemary or olive or other rustic bread. Makes 2 cups relish.
Keep any leftover refrigerated and toss with hot pasta the next day for a dandy lunch.
steve2-in-la
Well-known member
Then there's Braised Zucchini with Feta and Mint (loves me some feta)
Braised Zucchini with Feta and Mint
(serves 4)
2 Tbsp OLIVE OIL
½ cup chopped ONION
3 cloves GARLIC, chopped
½ tsp GROUND CUMIN
1 Tbsp TOMATO PASTE
1 VERY LARGE ZUCCHINI, chopped into 1" pieces (4 cups)
2 lbs ROMA TOMATOES, roughly chopped
SALT
1 large handful each PARSLEY, MINT & BASIL, roughly chopped
8 oz FETA, chopped
In a large dutch oven over medium low heat sweat the onion in the olive oil until soft, about 5 minutes. Add the garlic and cumin and sweat for another 3 minutes. Stir in the tomato paste and let cook for 2 minutes to get the flavor going. Add the zucchini, tomatoes and a tablespoon of salt, stir until well coated. Cook on medium low heat until it starts to lose moisture and becomes visibly "soupy", about 15 minutes. Turn the heat up to medium and simmer for another 15 minutes.
Reduce heat back to low and crumble in feta, and herbs, cook on low for 10 minutes serve hot as a side dish, over pasta or stirred into quinoa.
Braised Zucchini with Feta and Mint
(serves 4)
2 Tbsp OLIVE OIL
½ cup chopped ONION
3 cloves GARLIC, chopped
½ tsp GROUND CUMIN
1 Tbsp TOMATO PASTE
1 VERY LARGE ZUCCHINI, chopped into 1" pieces (4 cups)
2 lbs ROMA TOMATOES, roughly chopped
SALT
1 large handful each PARSLEY, MINT & BASIL, roughly chopped
8 oz FETA, chopped
In a large dutch oven over medium low heat sweat the onion in the olive oil until soft, about 5 minutes. Add the garlic and cumin and sweat for another 3 minutes. Stir in the tomato paste and let cook for 2 minutes to get the flavor going. Add the zucchini, tomatoes and a tablespoon of salt, stir until well coated. Cook on medium low heat until it starts to lose moisture and becomes visibly "soupy", about 15 minutes. Turn the heat up to medium and simmer for another 15 minutes.
Reduce heat back to low and crumble in feta, and herbs, cook on low for 10 minutes serve hot as a side dish, over pasta or stirred into quinoa.
steve2-in-la
Well-known member
Finally, don't forget the joy that is a Spinach, Mushroom & Feta Omelet. (Loves me some feta!)
florisandy
Well-known member
Why would one even consider being killed by this recipe pray tell?
melissa-dallas
Well-known member
Didn't we have a huge thread when someone had ten pounds of feta?
mariadnoca
Moderator
Garlic feta chicken
Had this one in my try file from the swap:
Date: Fri, 14 Jan 2000 16:35:49 GMT
From: fran in VA (@128.82.245.131 ())
Rec inside: Garlic feta chicken - awesome!!!
This is one of my absolute favorite chicken
dishes. Great cold as well. Enjoy!
Mix together in a zip lock bag
1 cup plain yogurt
2-3 cloves minced garlic
1 Tablespoon fresh rosemary
Add 4 boneless chicken breasts and marinate
24 hours. Broil for about 7 minutes on each
side. Top with crumbled feta cheese and broil
a few minutes until melted.
Had this one in my try file from the swap:
Date: Fri, 14 Jan 2000 16:35:49 GMT
From: fran in VA (@128.82.245.131 ())
Rec inside: Garlic feta chicken - awesome!!!
This is one of my absolute favorite chicken
dishes. Great cold as well. Enjoy!
Mix together in a zip lock bag
1 cup plain yogurt
2-3 cloves minced garlic
1 Tablespoon fresh rosemary
Add 4 boneless chicken breasts and marinate
24 hours. Broil for about 7 minutes on each
side. Top with crumbled feta cheese and broil
a few minutes until melted.
Baked Shrimp and Feta Pasta
.... some people don't like cheese with seafood, I feel sorry for them
smileys/wink.gif
http://bewitchingkitchen.com/2009/12/11/tried-and-tasty/
http://bewitchingkitchen.com/2009/12/11/tried-and-tasty/
.... some people don't like cheese with seafood, I feel sorry for them
smileys/wink.gif
http://bewitchingkitchen.com/2009/12/11/tried-and-tasty/
http://bewitchingkitchen.com/2009/12/11/tried-and-tasty/
This is tried & true: Greek Stuffed Chicken Breasts
http://eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
http://eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
steve2-in-la
Well-known member
Death by feta. What a way to go!
G
Guest
Guest
watermelon, feta, black olive and red onion salad or skewers
I don't seem to have a recipe saved. I soak the onion in a little red wine vinegar, drain and mix all ingredients or make skewers. Dress with a little good olive oil, a splash of red wine vinegar and some basil.
I don't seem to have a recipe saved. I soak the onion in a little red wine vinegar, drain and mix all ingredients or make skewers. Dress with a little good olive oil, a splash of red wine vinegar and some basil.
florisandy
Well-known member
Lol!