Kitchen Adventures: Greek Flavors

When a food craving strikes for me, it’s almost guaranteed to be for something with Mediterranean/Middle-Eastern flavors. Today was no different. I brought back a couple Pinterest recipes that were husband-approved: Greek Grilled Chicken and Spanikorizo (rice with spinach and lemon).

Image

I also made a special treat for myself to eat instead of the chicken – Panko Portobello Fries with some aioli for dipping (my version of aioli = a little mayo + a lot of garlic). They were so good, it’s possible I ate all of them before I finished making the rest of dinner. And by possible, I mean it definitely happened. Best of all, they’re so easy to make, especially when you buy the portobello mushrooms already sliced. Just dip in egg and then coat in Italian seasoned Panko crumbs (because why use regular breadcrumbs when you can use bread that has been electrocuted for your tastebud pleasure) and bake for 10-15 minutes at 425 degrees. When I bread and bake veggies (like zucchini chips), I like to put them on a baking rack so the heat can circulate around them, making them toasty all over. At least, I think that’s what happens. All I know is the end result is delicious!

 

Image-2

 

Kitchen Adventures: Layered Fiesta Dip

Now that the weather is warming up, and I’m looking forward to spending more time outside with friends, I wanted to concoct a dip made with my favorite TexMex-inspired ingredients. After pulling random items off the grocery shelves, I put together what I like to call a layered fiesta dip, perfect for snacking with a beverage, on a porch, with good friends and seasonable weather.

 

Ingredients:

8 oz package reduced-fat cream cheese, softened

1 cup plain, non-fat Greek yogurt

Package Hidden Valley Ranch Spicy Ranch dressing mix (or regular ranch if you prefer)

Guacamole

Small jar diced green chiles, drained well

Can of fire roasted corn, drained well

Can of black beans, rinsed and drained well

Can of Ro-Tel tomatoes with lime juice and cilantro

Jar of salsa, as mild or spicy as you like

Bag of shredded cheese (I used a taco cheese blend)

Green onions, separated into white parts & green parts

Cilantro

 

 

FullSizeRender-3

 

Mix together cream cheese, Greek yogurt, and ranch dressing mix; spread into bottom of 13×9-in dish. Layer guacamole on top, then salsa. Combine corn, chiles, black beans, white parts of onions and tomatoes; spread as next layer. Sprinkle shredded cheese, then garnish with green part of onions and cilantro.