Greek Style Smorgasbord

We have been having a heatwave here in Portland. It has been in the 100's everyday this week - 107 yesterday. I am not a fan of this kind of heat and I certainly don't want to cook when it's so hot outside. My friend Kyle was telling me about a "smorgasbord" her family has for dinner that sounded really fun. Basically, she just serves a bunch of different foods around the table and everyone just digs in. I recently saw a tasty Greek post on my friend Jason's blog and it inspired me to do a Greek smorgasbord - it was so delicious. I made some tzatziki sauce and marinated onions but other than that it was all food we had in the fridge and cupboards. We sat around a little table in our living room and served ourselves. The kids loved having the freedom to eat what THEY wanted. We had such a nice time sitting on the floor, eating dinner and talking about our day. It was a light and easy dinner that required no oven, grill or stove - perfect for a hot day. I can't wait to do another Smorgasbord soon. Thanks for the great idea Kyle and thanks for the inspiration Jason.

Tzatziki Sauce :

• 1 cucumber, peeled, seeded and diced
• 1/2 tsp sea salt
• 8 oz of Greek plain yogurt (I used non fat)
• 1/2 lemon, juice and zest
• 1 tbsp fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat cucumber dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sauce sit in the refrigerator for at least one hour to let flavors mingle.

Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.

Marinated Red Onions:

• 1/2 large red onion, sliced very thin
• 2 tbsp red wine vinegar
• 1 tbs olive oil
• 1 tsp white sugar
• Dash of red pepper flakes (more if you want them spicy)
• Sea salt, to taste

Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.

Other Ingredients:

• Sesame pita bread, cut into triangles
• Rice crackers
• Spicy Hummus
• Mediterranean Hummus
• Cucumber, seeded and sliced
• Grape tomatoes
• Kalamata olives
• Feta cheese
• Pepper rings
• Cherries

Make sure to prepare the tzatziki sauce and marinated red onions at least an hour prior to eating so the flavors have time to mingle. Once you are ready to eat, arrange all the food, sauces, crackers, bread, veggies and fruit on your serving tray. Place on a small table, sit on the floor and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Blueberry - Yogurt Muffins

My wonderful neighbor Jack recently gave me a huge gallon sized bag filled with fresh blueberries. I placed them in the freezer and have been making all sorts of goodies with these sweet berries ever since. The kids were craving muffins the other morning (prior to the heatwave) so I found this recipe in "The Complete Cooking Light Cookbook". My daughter helped bake these muffins and she did an excellent job! They turned out really moist and filled to the brim with sweet blueberries - they were absolutely delicious. I ate one small muffin and the rest of the tray was eaten by my two kids and husband - 11 muffins! They were obviously a huge hit with the family. It was a quick and easy recipe that I will use over and over.

Blueberry - Yogurt Muffins:

Recipe and photo by For the Love of Cooking.net

Original recipe from "The complete Cooking Light Cookbook"

• 2 cups flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup freshly squeezed orange juice
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup of vanilla low fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups fresh or frozen blueberries (divided)
• 1 tbsp sugar

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries

Spoon batter into a muffin tray that has been coated with cooking spray. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.

Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

House Salad

I love a good salad - something quick and easy to prepare that is filled with fresh vegetables and topped with a tasty dressing. This is my version of a house salad. It's a family favorite and always a big hit with our friends. It's so simple, fresh and delicious. It has a salty/sweet/crunchy factor that makes it very appealing. This salad goes well with most any protein or main entree.

House Salad:

Recipe and photos by For the Love of Cooking

• Equal parts romaine and red leaf (1 large handful per person)
• Grape tomatoes
• Toasted Pine nuts
• Pomegranate seeds (or dried cranberries)
• Feta cheese (I used reduced calorie)
• Red onion, diced
• Sea salt and fresh cracked pepper to taste
• Herb croutons
• Fran's Vinaigrette

Add pine nuts to a dry heated pan and cook, stirring frequently, until golden brown. Let cool. In a large bowl add all ingredients, toss and serve. Enjoy.

Click here for printable recipe - For the Love of Cooking.net

Black Bean, Green Chile and Caramelized Red Onion Chimichanga

This recipe is a new favorite. It's quick, easy, fairly healthy and so delicious. We had "make your own burrito night" recently - this is my creation. I love the creamy beans with the flavorful chiles and caramelized onion. It goes together nicely with the extra sharp cheddar, salsa verde, sour cream and guacamole. I am looking forward to making it for lunch this week.

Black Bean, Green Chile and Caramelized Red Onion Chimichanga:
Recipe and photos by For the Love of Cooking

• 1 tbsp olive oil
• 1 red onion, sliced
• Sea salt, to taste
• 1 flour tortilla
• Sour cream
• Extra sharp cheddar cheese
• Black beans, rinsed and drained
• Whole green chiles (I used canned)
• Green onions, diced (divided)
• Fresh cilantro, chopped (divided)
• Salsa Verde
• Guacamole
• Cotija cheese, finely grated

Heat the olive oil in a large skillet over medium heat. Add the red onions and sauté, stirring frequently, for 20 minutes or until caramelized. Season onions with sea salt to taste and set aside. Heat a grill pan over medium heat then coat with cooking spray. Layer the flour tortilla with sour cream, sharp cheese, black beans, caramelized onions, green chiles, a bit of salsa verde, green onions and cilantro (reserving a little of each for the garnish); fold in the sides of the tortilla then roll. Place in the grill pan or skillet, seam side down for 5-7 minutes or until golden brown. Flip over and grill the other side for an additional 4-5 minutes. Serve with fresh guacamole, remaining green onions, cilantro and cotija cheese if desired. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Tomato, Basil, Feta and Garlic Pizza

I was craving a margarita pizza for lunch so my son and I decided to make our own version. We had a great time making lunch together. My son spread the sauce and cheese all over the dough. I sprinkled a bit of fresh minced garlic and freshly chopped basil on top. We baked it before topping it with extra basil, tomato slices, sea salt and freshly cracked pepper. We all really loved this pizza... my daughter wants the leftovers for lunch tomorrow.

Tomato, Basil, Feta and Garlic Pizza:

Recipe and photos by For the Love of Cooking

• Cooking spray
• Corn meal
• 1 ball of pizza dough (I used store bought)
• 1 container of pizza sauce (Trader Joe's is really good)
• 1-2 cups of mozzarella cheese, shredded
• 1/4 cup of feta cheese crumbles (I used reduced fat)
• 1 large clove of garlic, minced
• 6-7 fresh basil leaves, chopped
• Roma tomatoes, sliced
• Sea salt and freshly cracked pepper

Preheat the oven to 425 degrees. Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly.

Sprinkle the mozzarella cheese all over followed by the feta. Next, carefully spread the garlic all over the pizza being careful not to drop in large clumps. Top with half of the fresh chopped basil.

Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add the sliced tomatoes, remaining fresh basil then season with sea salt and freshly cracked pepper to taste. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chicken Pot Pie

We've had friends in town for the week and we've been very busy doing a bunch of fun things around Portland, like going to the zoo, checking out Mt. Hood and heading to the coast twice. After a long day wandering around the zoo, I picked up a roasted chicken at the store to use in a pot pie - it was much too hot to roast my own. I adapted the recipe for the filling from a Cooking Light magazine and got the recipe for the crust from my dear friend Currié. It was really easy to make and tasted fantastic! My friends have only had frozen pot pies and were excited to try a homemade one. They both really loved it as did the rest of us. We all had seconds and finished the entire pie.

Chicken Pot Pie:

Recipe and photos by For the Love of Cooking

Filling recipe adapted from Cooking Light; Crust recipe from Currié

Crust:

• 2 cups of flour
• 1 tsp salt
• 2/3 cup of shortening
• 5-7 tbsp ice cold water

Place one cup of flour in a bowl; next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.

Filling:

• Meat from one small roasted chicken, shredded
• 1 tbsp butter
• 8 oz of button mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 1 clove of garlic, minced
• 4-5 red potatoes, diced
• 2 carrots, sliced
• 1/2 cup of frozen peas, thawed
• 4 cups of Chicken Broth
• 4-5 tbsp corn starch
• Sea salt and freshly cracked pepper, to taste
• Thyme, to taste

Add the potatoes and carrots to 3 cups of broth and boil for 10 minutes. Heat butter in a large skillet over medium heat, add onions and sauté for 3 minutes then add sliced mushrooms. Cook for an additional 4-5 minutes or until softened then add minced garlic, stirring constantly for 60 seconds. Remove from heat and set aside. Add the chicken to the skillet along with the carrots, potatoes, broth and peas; bring to a boil. Mix the cornstarch with the remaining cup of broth and mix thoroughly. Once the filling is boiling, add the cornstarch mixture along with sea salt, pepper and thyme. Stir well. Taste and re-season if needed. Remove from heat. Pour filling into a large baking dish that has been coated with cooking spray.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and roll out. Place dough on top of the filling, pressing to the edge of the dish. Cut 4-5 slits in top of crust to allow steam to escape.

Cover the edges of the crust with tin foil to prevent burning. Bake for 45 minutes or until crust is golden brown. Let stand for 10 minutes before serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad, so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp - we gobbled them all up. I can't wait to try the honey lime dressing with fish and chicken.

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce:

Recipe and photos by For the Love of Cooking

• 20-25 shrimp
• Juice and zest of 1 lime
• 2 cloves of garlic, minced
• 2 tbsp fresh cilantro, chopped
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.

Honey Lime Dressing:

• Juice of one lime
• 3 tbsp of vegetable oil
• 1 tbsp honey
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over again.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Sugar Snap and Beef Stir Fry

I found this recipe in my newest Cooking Light magazine. I adapted it just a bit by adding some chili sauce, garlic and sesame oil to the marinade as well as some extra veggies to the stir fry. The beef turned out extremely tender while the vegetables were slightly crisp. It was a light, healthy and really delicious meal that my entire family loved. I liked how quick and simple the recipe was to make and that it had very little clean up.

Flank Steak Marinade:

• 1 lb flank steak, thinly sliced against the grain
• 1 1/2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tsp chili sauce
• 1/4 tsp white sugar
• 1 clove of garlic, minced

Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.

Stir Fry Veggies:

• Sugar snap peas, trimmed
• Broccoli florets, steamed until tender
• 1/4 cup of shredded carrots
• 2-3 baby bell peppers, sliced
• 1/4 red onion, sliced
• 2-3 green onions, sliced (divided)
• 1 clove of garlic, minced
• 1-2 tsp fresh ginger, grated

Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.

Stir Fry Sauce:

• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tsp white sugar
• 2 tsp hoisin sauce
• 1 tsp chili sauce

Combine all ingredients and whisk until mixed thoroughly. Set aside.

Remaining Ingredients:

• Sesame oil (to cook meat and vegetables)
• Sesame seeds (garnish)
• Brown rice, prepare according to the directions

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat. Add beef to the pan; stir fry for 2 minutes or until done. Place beef in a bowl and set aside. Add the last remaining teaspoon of sesame oil to the pan. Add onion and sauté 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Coffeecake Muffins

My kids really wanted muffins for breakfast so I found a recipe for coffee cake muffins on a website called CookiePie. They looked really delicious and sounded like the perfect breakfast treat. The recipe was really easy to follow - the only change I made was to add a bit of cinnamon to the muffin mixture. They were quick to make with little clean up. My kids and husband LOVED the muffins...I drooled and watched my family gobble them up while I ate my fiber cereal. I hate trying to eat healthy - UGH.

Coffeecake Muffins
Recipe and photographs by For the Love of Cooking
Original recipe from CookiePie

Streusel:

• 8 Tbsp. sugar
• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp cinnamon
• 4 tbsp unsalted butter, cut into pieces and chilled
• 1/2 cup chopped pecans

Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon and butter in food processor until just combined. Set aside 1/2 cup of this cinnamon mixture for muffin filling.

Add pecans and the last 3 tablespoons of sugar to food processor with remaining cinnamon mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping.

Muffins:

• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 tbsp vanilla extract
• 1 3/4 cups flour
• 1/2 cup white sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 5 tbsp butter, cut into chunks and softened

Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray. Whisk together the eggs, sour cream and vanilla in bowl. Pulse flour, sugar, baking powder, baking soda, cinnamon, salt and butter in food processor until mixture is nice and crumbly. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

Bake for 22-25 minutes or until muffins are light golden brown and toothpick inserted into center comes out clean. Let the muffins cool in the tin for awhile before moving them to a rack to finish cooling. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Shredded Chicken and Black Bean Tostadas

I had some leftover chicken breast to use up so I decided to make tostadas. I normally use the plain shredded chicken but this time I decided to flavor it up a bit - I am so glad I did. I will never use plain chicken again! I shredded the chicken then added the juice of one lime, finely chopped red onion, cilantro and a bit of salt, pepper and garlic powder to taste. It tasted so good! I baked the corn tortillas in the oven so they were crunchy without being greasy. My kids both loved these tostadas and so did my husband and I. It was quick, healthy and delicious with very little clean up. I used the leftover ingredients to make a burrito for my husband's lunch the next day and he said it was excellent.

Shredded Chicken and Black Bean Tostadas:

Recipe and photos by For the Love of Cooking

• 2 cups of cooked chicken breasts, shredded
• Juice of 1 lime
• 3 tbsp red onion, finely chopped
• 3 tbsp cilantro, chopped
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste

Combine all ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 375 degrees. Coat a large baking dish with olive oil cooking spray. Place 6 corn tortillas on the baking dish then spray the top of each tortilla with cooking spray. Bake in the oven for 5-7 minutes then turn over and continue to bake for a few minutes until golden brown.

Heat the rinsed and drained black beans in a pan over medium low heat. Season with salt and pepper to taste.

Other ingredients:

• Sour cream
• Lettuce, chopped finely
• Black beans
• Shredded chicken mixture
• Diced cherry tomatoes
• Cotija cheese, grated
• Green onions, diced
• Cilantro, garnish
• Guacamole
• Salsa

Layer the sour cream on top of the cooked tostada shell next comes lettuce, black beans, chicken mixture, diced tomatoes, green onions, cotija cheese and cilantro. Serve with fresh guacamole and salsa. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net