What's Cooking in Carolina?

Mainly creative menus and recipes (usually healthy) and always from scratch with tips for party planning, theme parties, weddings and decorating tips so you can give swank parties or dinners to delight your guests from a part time caterer, owner/operator of a coming soon Entree Vous, but mainly a cook and eater who grows much of her own food and loves to laugh.

Tuesday, January 31, 2006

Greek Dinner, Crab Cakes, Chili, Stuffed Chicken Breasts

Well, I had so much spinach 'guts' left over from the spinach lasagna that I made a modified spanikopita. How did I take a Italian filling and make it Greek? I am sure all of you Italian and Greek chefs out there will disagree but when you are a cook who needs to use leftovers and improvise, you add a whole bunch of feta cheese! Most people can't tell the difference. They turned out great! Then we made other Greek dinner elements: We had souvaki, tzatziki, hummus, tzatziki and hummus recipe link, pita, a pasta dish with green, yellow, orange and red bell peppers finally chopped and cooked with onions, then slowly thickened with cream (ok, if you know us, it was fat free half and half) and topped with parsley, and a big Greek salad.

I also took out a piece of venison and it was too much for just chili for two, so I cooked a few venison steaks, after marinating in wine, extra virgin olive oil, rosemary, thyme and garlic and served with roasted potatoes and a salad.

We've had crab cakes. I also tried a recipe for chicken breasts, pounded and stuffed with a mixture of goat cheese, roasted pepper and olives and rolled, grilled and served with a pablano, cilantro sauce (Bobby Flay's recipe). It was pretty good but might be better after the flavors have a chance to merge and it gets reheated. We just had veal marsala for lunch and it was better than when we had it for dinner. It was served with a celery risotto and braised leeks. Have you had braised leeks? It is very simple. It is our recipe of the week at our website this week: swankcatering website. It is a great accompaniment to many dinners.

We don't eat like this every night but almost. We actually had hot dogs one night (yes, we like them too and buy them; don't make them but don’t tell anyone that everything we do isn’t from scratch! ha!) Yes, we buy the fat free ones and make the chili and sometimes the mustard and catsup to go on them. This time we had them with pasta with garlic, olice oil and broccoli raab from the garden, topped with lots of mozzarella.

We’re eating well in Carolina. We hope you are, wherever you are! We’d love to hear from you. Check out our website for recipes, menu ideas, and how to contact us.



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