Greek/Mediterranean Layered Dip

This is a WONDERFUL appetizer when you're looking for something fresh --or a change from the traditional 7-layer Mexican dip. You can buy hummus at any grocery store these days, or you can make your own. Here's my new favorite hummus recipe (in a previous post). I had read about something like this in a magazine years ago but I didn't have a recipe--just used whatever I had on hand, so ingredients are approximate. I think you guys will really LOVE it!

GREEK/MEDITERRANEAN LAYERED DIP

Should serve about 6-8 people

2 cups hummus

1/2-/4 cup Feta cheese, crumbled (about 4 oz.-I used a reduced-fat version)

1/4 of a red onion, minced finely (you can use more if you want)

1 heaping cup Kalamata olives, pitted and sliced

1/2 an English cucumber, diced (no need to peel)

5 oz of grape tomatoes, quartered (this is half of a 10-oz grocery store package)

1/4 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
2 Tbsp. extra virgin olive oil
Salt & pepper, to taste

To serve:
Pita chips (preferred) or bread rounds or Melba toast or crackers

Layer all ingredients through the Parmesan cheese in an 8 or 9 inch dish (round or square or rectangle--whatever you wish. I used an 8X8 glass casserole dish, but anything about that size would do). Sprinkle with oregano, drizzle with good-quality olive oil, and season with salt and pepper.

Serve chilled or at room temperature with pita chips or something hearty enough to withstand a hearty dip!

Best. Marinade. Ever. Thank you John Stamos.

It's Labor Day! Many of us are grilling out today so I thought I'd post on my favorite chicken marinade.

So, never thought much of John Stamos --ok, except he was quite the hunk back in the late 80's-early 90's-yes, from Full House)....until I ran across a recipe. Embarrassingly enough, the recipe is from InStyle Magazine--back when I had time to care about that sort of thing. Well, this marinade has STYLE! You can't screw it up. You just can't. The marinade somewhat reflects the actor's Greek heritage..

For the first time ever, I manned the chicken breasts on the grill without my husband's help. It was pretty awesome....sort of, "I am woman, hear me roar" feeling--I may not like to take out the trash, but I WILL grill. Also, I tried to locate a link to the original InStyle article, but unfortunately, I believe the site has taken it down. (In my research, however, I was relieved to see that a law student commented that ingredient lists are not copyright protected.)

BEST CHICKEN MARINADE EVER

4 big chicken breasts (probably about 2 lbs, or a bit over)

Marinade:

1/4 cup white wine (not cooking wine)

1/3 cup extra virgin olive oil

juice of one lemon

1 Tbsp. dried oregano

3/4 tsp. salt

2-3 big garlic cloves, minced

1/2 tsp. freshly cracked black pepper (he didn't call for this but I believe it to be essential)

Optional & my additions:

1/4 tsp. marjoram

1/4 tsp. parsley
Zest of 1 lemon 

Mix the ingredients together. I like to put them in a sealed jelly jar and shake to mix.

Pour the marinade over the chicken in a sealed container.

Marinate for a couple of hours and you are ready to grill!!!

Serves 4.

Savory Frittata (it's not Greek to me)

I think a frittata is one of the most forgiving recipes a person can ever have in their repertoire. It is essentially a baked omelet and a vehicle for your favorite ingredients. You can do a Mexican version or an Italian version or a Denver omelette style...or as a Greek version as seen below.

Perfectly fine to serve as dinner also. Great one dish meal to make when entertaining a big crowd.




BIG GREEK FRITTATA

**12 eggs
1/2 cup skim milk
1 tst. dried oregano
salt & pepper to taste
1/2 container frozen, chopped spinach, drained well (approx. 5 oz)
1 cup feta cheese, crumbled
3/4 cup sliced black olives (I think you can do chopped also, but the best frittata is made with Kalamata olives)
1/3-1/2 container artichoke hearts, chopped and drained well
1/2 cup bell pepper, diced (optional)
1 tsp. olive oil
1 medium sized ripe tomato, sliced

Preheat oven to 375 degrees. Lightly spray a 9X13 pan with olive oil spray (I used an oval casserole dish, but really an pan will do--especially an enamel cast iron pot which can be preheated in the oven as well, but no need for this really).

Whisk eggs well and add milk, oregano, salt & pepper. Gently add the spinach, breaking it up with spatula if necessary. Fold in the cheese, olives, artichoke hearts, olive oil and bell pepper, if using.

Lightly add the sliced tomatoes on top of the frittata.


Bake for approximately 30 minutes. This is approximate because different ovens cook differently, I have noticed & often I'll get really adventurous & use my "convection" function & it throws the whole equation off. Basically, start checking it about the 25-30 minute mark.

The frittata ready when a fork inserted in the center comes out clean and the edges have stared to brown. It's perfectly fine for the center to be just a little bit moist--almost runny looking, but not where the whole middle section is a puddle. I have learned that several of the ingredients contribute to the water content in the recipe and that the dish eventually firms up.

Let the frittata stand for about 10 minutes before serving.

Great dish to serve with crusty bread, sausage (we like Morningstar), and fruit.

*Can use egg whites for a portion of this amount if desired-I usually do about a 1/3 of the eggs as egg whites.

**If you are really smart, this dish can be prepared the night before & thrown in the oven in the morning as the guests begin stirring. I've done that on a previous occasion & been pleasantly surprised.