We have had long time neighbors that are Greek and love their Greek food! We have been fortunate over the years to try many of their dishes. Well, they recently shared some Pasticcio with us and it was absolutely fantastic! We loved every single bite of it. They were kind enough to to share their family recipe with me.
To thank them I made the Pasticcio and this Greek salad. I’m not able to share the Pasticcio recipe but can share this Greek salad. I used the dressing that I posted yesterday but your favorite Greek dressing or any store bought dressing will work just fine!
INGREDIENTS
1 large cucumber , diced
1 pint of cherry tomatoes, I used 1 large heirloom tomato
1 green bell pepper , diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, halved
4 ounces feta cheese, crumbled
Salt
Pepper
Greek salad dressing
DIRECTIONS
Add the cucumber, tomato, bell pepper, red onion, olives and feta to a large bowl mix well to combine add a pinch of salt a pinch of pepper mix again and add desired amount of salad dressing.
Enjoy!
While in North Conway we came across the North Conway Olive Oil Company so I knew I needed to stop in. I’m so glad I did as one of the workers was kind enough to give us a taste of anything we wanted and also shared his favorite salad dressing combination. This salad dressing is now my favorite dressing! It’s so simple and absolutely delicious. I have used it on salad greens and also on a Greek salad that you will see tomorrow.
Simply make a 50/50 mix of the garlic infused olive and and Sicilian lemon white balsamic vinegar and mix well. That’s it! So simple!
Enjoy!
I had some bananas to use up and was not in the mood for banana bread so I came across this banana cake with a cream cheese frosting , but as I have mentioned a few times that I’m not a baker, well I’m definitely not a gluten free baker either, BUT this cake was easy and delicious even if you eat gluten it was very good! If you have a sweet tooth this is for you! This cake is sweet! Next time I may add some chopped pecans to the top for a little crunch.
INGREDIENTS
2 cups gluten free flour, I used bob’s 1 for 1 with xantham gum.
2 teaspoon baking powder
1 1/2 teaspoons baking soda
Pinch of salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1 1/2 cups mashed banana’s , I used 3 medium bananas
FOR THE FROSTING
1 8 ounce package cream cheese, I used dairy free
1/2 cup unsalted butter, softened. I used plant based butter
1 teaspoon vanilla
3-4 cups powdered sugar.
DIRECTIONS
Pre heat oven to 350 degrees. Grease a 9×13 baking dish.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, and salt.
Add the oil, sugar, eggs, lemon juice and vanilla. Stir until well combined.
Stir in the mashed banana’s making sure the banana’s are well incorporated through the batter. Transfer batter to your prepared pan.
Bake 350 degrees for 30 minutes or until a wooden toothpick inserted into the batter comes out clean.
Cool completely before frosting.
FOR THE FROSTING
Using an electric mixer on medium speed beat the cream cheese and butter until well combined. Stir in vanilla then add the powdered sugar one cup at a time, at least 3 cups but you may want more depending on how thick you want it.
Once the cake is completely cooled add the cream cheese frosting spreading an even layer over the cake.
Enjoy!
This was so simple to put together with everything I had on hand. Jim was in the mood for pasta and because
I was making another dish for Robby I wanted something quick and easy and this was it! It’s almost a cousin to pasta Alfredo, not quite has heavy though. We enjoyed this dish and will be making it again!
INGREDIENTS
1/2 – 1 cup of Parmesan, grated
3 Tablespoons butter
3 cloves of fresh garlic, minced
2 cups chicken broth
1 cup milk, I used whole milk
8 ounces of pasta, I used spaghetti
Pinch of salt
Pinch of paper
Pinch of nutmeg
DIRECTIONS
Melt 3 Tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for a couple minutes stirring occasionally.
Add the chicken broth, slowly add the milk, add the salt, pepper and nutmeg. Stir and bring to a boil.
Add the pasta, you can break in half to make it easer. Once up to a boil reduce heat to simmer and cook pasta u til desired doneness. Add desired amount of Parmesan cheese, I added close to one cup. Let the cheese melt into the pasta and remove from heat and serve warm.
Enjoy!
I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
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