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Skewered Greek Salad Recipe
Ingredients
Skewers:
24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
Directions
Special equipment: 12 (6-inch) bamboo or wood skewers
Vinaigrette:
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.
Ziploc Omelet
ZIPLOC OMELET
(This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!!)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece….
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you’ve got a nice omelet for a quick breakfast!!!
Blueberry Banana Blast Smoothie
Blueberry Banana Blast
a thick and rich breakfast smoothie
a thick and rich breakfast smoothie
150g / 5 oz blackberries
150g / 5 oz blueberries
1 banana, peeled and cut into chunks
225 ml / 8 fl oz apple juice
ice cubes to serve
Extra blueberries and blackberries to garnish
Place the fruits and juice into blender and blend until smooth.
Pour into a glass over ice and garnish with blueberries and blackberries.
Blueberry, Pineapple and Ginger Smoothie
Blueberry, Pineapple and Ginger
1/2 orange
1/2 pineapple
1/2 banana
2 handfuls of blueberries
bit of fresh ginger
Squeeze the juice from the orange. Remove the skin from the pineapple, chop in to chunks and put them into juicer.
Peel and chop banana and pop it into blender with blueberries, orange and pineapple juice.
Peel and finely grate a chunk of ginger (1-2 cm) into blender.
Whizz and serve.
Approx. generous 1 serving.
BlueBerry Chicken Pasta Salad
Blueberry Chicken Pasta Salad
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
Cook pasta according to your own preferences or to the directions on the packet. Just before the pasta is ready add all the rest of the ingredients except for the Parmesan cheese and the dressing.
Take off heat when pasta is cooked and drain. Add the Parmesan and the dressing and mix well.
This can be eaten as it is hot or refrigerate and eat later cold. I like to use this as a packed lunch when I go out walking and it is delicious cold – though I do find that it sometimes needs a little more cheese and dressing the next day.
Blueberry Pasta Fruit Salad
Blueberry Pasta Fruit Salad
1 packet of three cheese tortellini pasta – or any for 6 people
1 cup fresh blueberries
1 cup sliced fresh strawberries
¾ cup of green grapes
¼ cup of almonds – sliced or crushed
1 can mandarin orange segments – drain these
½ cup of poppy seed dressing
1 packet of three cheese tortellini pasta – or any for 6 people
1 cup fresh blueberries
1 cup sliced fresh strawberries
¾ cup of green grapes
¼ cup of almonds – sliced or crushed
1 can mandarin orange segments – drain these
½ cup of poppy seed dressing
Cook pasta and then empty into a large bowl. Add all salad ingredients and pour salad dressing over and toss lightly. Store in fridge until ready to serve.
Blueberry Soup
Blueberry Soup
1 ¼ cups of fresh Blueberries
½ of buttermilk
½ cup plain non fat yogurt
10oz raspberries
½ cup vanilla non fat yogurt
Blend one cup of the blueberries in a blender until very smooth and then pour through a strainer to remove the skins. Add the buttermilk and plain yogurt together with the blueberries and mix well together – refrigerate until thoroughly chilled.
Empty the raspberries into a strainer and pulp through the strainer with a spoon. You want to be left only with the juice – so take care not to force the seeds or any skin through. Throughout the seeds.
Stir the vanilla yogurt together with the raspberries and refrigerate until thoroughly chilled.
To serve divide the blueberry mixture between two bowls and also divide the raspberry mixture into two adding each half to the side of the bowls. Then using the end of a knife, swirl the blueberry and raspberry mixtures into each other creating a pattern on the soup.
