Baked Shrimp in Tomato Feta Sauce over Orzo with Basil

I used two recipes that I have made before to make this one recipe

for the Orzo with basil
Here is what you need,

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken (I used water and then added better than bouillon chicken flavor)
1 tbsp dried basil
Salt, to tatse
Freshly ground black pepper, to taste

Melt the butter in a pan over medium heat.
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Add the orzo
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and sauté
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until golden brown. Takes a few minutes

Add the broth and cover. Simmer for 15-20 minutes, until the water is all absorbed into the orzo

Remove from the heat, stir in the basil and salt & pepper to taste.
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and for Baked Shrimp in Tomato Feta Sauce

olive oil
1 onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of fire roasted tomatoes
1 red bell pepper, chopped
1/4 cup fresh parsley, minced
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized shrimp, peeled and deveined I left the tails on mine (I used precooked shrimp for my recipe because they were out of raw)
salt, to taste
freshly ground black pepper, to taste
4 ounces feta cheese
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heat your oven to 425°F. Heat oil in a large, oven-proof pan or dutch oven to medium high heat. Add the onions
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and cook until softened, about 5 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the tomatoes
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bring to a simmer, reduce the heat and let simmer for 10 minutes, until the juices thicken a bit.
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Then add in the red bell pepper
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Stir in
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Remove pot from heat and turn burner off. Stir in the herbs,
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shrimp, feta cheese,
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and salt and pepper to taste.
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Place pot in oven and bake, uncovered, 10 minutes until the shrimp are nice and warm
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Serve immediately over Orzo
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I recommend getting shrimps with the tails off because when you eat this dish it was a little bit of pain to have to pull the tail off while eating this. Would have been more enjoyable to just eat the shrimps with no mess

Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
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Blend the vinegar,
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garlic,
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oregano,
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1 teaspoon of salt,
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and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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Toss the baby greens, bell pepper,
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olives,
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and cheese
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with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
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Baked Shrimp in Tomato Feta Sauce

Recipe

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
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Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
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1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions
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and cook until softened, 3-5 minutes. Add the garlic
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and cook until fragrant, about 30 seconds more.
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2 Add the tomatoes and bring to a simmer,
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reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
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3 Remove from heat. Stir in the herbs,
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shrimp,
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feta cheese,
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and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
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Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
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Antipasto Salad

So a couple of weeks ago I had this Antipasto Salad for lunch and it was just so good that I decided to make one of my own, I looked online for recipes and just kinda went my own way so here you go…

This is what I used:
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Butter Lettuce
Green Leaf lettuce
Green olives
Shredded Mozzarella Cheese
pepperoncinis
Sliced Black Olives
Red onion
Salami,
provolone cheese
cucumber
Pepperonis
Feta Cheese
2 tomatoes

So I got a big platter and washed the lettuce and then chopped it up and added it to the platter
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then add in chopped, red onion
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then add in chopped up some Italian dry salami
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add in chopped up hard salami too
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feta
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Provolone
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Cucumber
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tomato
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Green and Black Olives
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and pepperoni
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serve with your favorite Italian Dressing and pepperoncinis
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I made my salads with Pita Pizza’s too
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Roasted Shrimp and Orzo

Recipe

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
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1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
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3/4 pound good feta cheese, large diced
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Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
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Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
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Add the shrimp to the orzo
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and then add the scallions,
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dill, parsley,
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cucumber, onion,
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2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully.
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Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Greek Salad

  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large-diced
  • 1 yellow bell pepper, large-diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half-rounds
  • 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
  • 1/2 cup calamata olives, pitted

For the vinaigrette:

 

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

 

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Recipe

Phyllo Pizza with Feta, Basil, and Tomatoes

 

  • 1/2  cup  (2 ounces) shredded part-skim mozzarella
  • 1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
  • 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1  tablespoon  chopped fresh oregano
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 10  (18 x 14–inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2  cups  thinly sliced plum tomato
  • 1/3  cup  thinly sliced green onions
  • 1/4  cup  fresh basil leaves

 

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Recipe

Bacon, Lettuce and Tomato Bruschetta

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8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves (I didn’t use)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional) (I used Feta)

  1. In medium bowl, stir together all topping ingredients; set aside.
  2. Brush olive oil on both sides of bread slices; place on baking sheet.
  3. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.
  4. Spoon about 1 tablespoon topping on each toast round. (I also Spread May-o on each piece of bread before I topped it with topping)

 Recipe

Greek Panzanella

3850177588_96acbc400c_bI always DVR the Food network while I am at work, so I watch all the shows I miss and get ideas for recipes and I found this yummy Recipe . I made it for a friends BBQ and it was a hit.

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.