Birthday Dinner for the 18 Year Old

Today my oldest son turned 18.

 As we normally do in our house, we let him pick what he wanted for dinner. His choice? Greek food. However, not Greek take-out or going to one of the two local Greek restaurants...he wanted Mom to cook Greek food at home.

I had him sit down with me and we looked up a variety of Greek recipes on Pinterest. Once he found some he was interested in, I got to work on compiling my list of needed ingredients and prepping the kitchen.

Chicken pitas using the crock-pot, (a recipe we use often) with Spanakopita (we used the Betty Crocker recipe linked at Pinterest) and a salad blend that we simply call Greek Salad.


 

Considering it was the first time I have ever attempted Spanakopita - I was very pleased!

The boys did not try any, but my husband - my dad - and I each really enjoyed this spinach dish.

Additionally, the salad was a revamp of other salads we have had before using the ingredients we had on hand.  We have enough for leftovers, so I'm sure it will be even better tomorrow!

Greek Salad:

• 1 can medium pitted ripe olives, drained
• 1 pint cherry tomatoes, rinsed and dry
• 1 1/2 cups crumbled feta cheese
• 1/2 cup chopped Italian parsley
• 1/2 large red onion, diced
• 1 TBS minced garlic
• 2 TBS extra virgin olive oil
• 2 TBS lemon juice
• salt & pepper to taste

Combine all ingredients in a serving dish.  Refrigerate for 30 minutes to an hour prior to serving.  Mix well prior to serving.  Enjoy!

**HINT:  Don't forget to add the salt and pepper to the spinach for the Spanakopita, or add more cheese and skip the salt entirely.  The Greek Salad would be a FABULOUS appetizer or afternoon snack, just add some crispy Pita chips.**

My Favorite Vegetable Salad: Chickpeas & Cukes

Ingredients:

* 2 cucumbers, peeled & diced

* 1-2 cups of grape tomatoes

* 1 can garbanzo beans, rinsed & drained

* 1/2 red onion, diced

* 1 cup crumbled feta cheese

* 2 TBS extra virgin olive oil

* 6 TBS lemon juice

* 1/2 tsp garlic salt

* 1/2-1 tsp black pepper

Directions:

- Layer the tomatoes, garbanzo beans, cucumbers, onion, and feta cheese.

- Combine the olive oil, lemon juice, garlic salt, and pepper.

- Pour over the layered vegetables and cheese.

- Cover and refrigerate 4 hours until ready to serve.

- Prior to serving, mix well to combine all ingredients.

Hint: No grape tomatoes? Substitute diced fresh tomatoes instead. Not a fan of feta cheese? How about mozzarella cubes instead? I like to eat this salad with wheat crackers or bagel chips. Definitely a kitchen favorite in my house - enjoy!!


This recipe is being shared at MomTrends Friday Food post - go check it out and see what other great cooks are making this week!

Quiche Me Baby!!

I have a love-hate affair with breakfast.

In my mind, breakfast is always best when someone else cooks it.

Having a diabetic teenager in the house means breakfast is not an option - it is a requirement.

I stumbled across a lovely spinach-quiche recipe a couple of weeks ago and after tweaking it a little here and there...I've found a breakfast recipe that even I don't mind to cook.

*Start by preheating the oven to 375 degrees F.

*Next assemble the ingredients:

1/2 cup butter margarine
1 small can, drained, sliced mushrooms stems & pieces
1/2-1 tsp minced garlic
1/2 cup diced frozen onion & pepper seasoning blend
6-8 oz baby spinach

4 eggs
1 cup skim milk

3 oz feta cheese
3-4 oz shredded cheese (colby jack for us...)
1 deep dish pie crust

- Begin by melting the butter or margarine in a deep skillet on the stove top.

- Once melted turn the heat down to medium and add mushrooms, onion & pepper blend, and garlic. Saute until well combined and onions are slightly translucent.



- Turn heat down slightly more, and add spinach allowing it to sit on top of the butter mixture briefly before stirring. This allows the spinach time to begin wilting.




- As the spinach begins to wilt, mix eggs and milk together gently in a separate some bowl or in the blender. If you use the blender - do not over blend.

- Stir spinach into butter mixture, and continue stirring slowly until spinach has completely cooked down and mixture begins to thicken slightly.

- Remove skillet from heat.




- Add feta cheese, shredded cheese, and milk-egg blend. Combine carefully.

- Pour contents into the deep dish pie crust and bake for 40 minutes.

- After the first 40 minutes baking, sprinkle additional shredded cheese lightly over the top and continue baking for an additional 15 minutes. HINT: Go lightly on the cheese topping...a little goes a long way.




- Full cooking time should be 55-60 minutes total. Check quiche for doneness by using a fork into the center to see if quiche is fully set or still runny. Cooking longer will set the eggs more.

- Do not under cook.

* Our breakfast was served with a glass of orange juice...without pulp of course! Great way to start the weekend!!