Tag Archives: Feta Cheese

Feta Stuffed Pork Chops

 

This recipe makes for pork chops that a are flavorful, juicy, and tender. This oven-baked technique will ensure that your pork has a delicious crust and a perfectly cooked interior. Just follow these simple tips below and prepare yourself to reconsider everything you know about this weeknight-friendly cut. The recipe follows.

Tips on Cooking the Perfect Pork Chops

1. Buy the pork chops bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. I find that using a cast iron skillet is the best for cooking pork chops. A hot skillet is so CRUCIAL. Let your pork chops cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you are pleased with the desired golden sear, flip the chops over and brown them again, to get golden on the other side.

3. Brush with butter.
This classic restaurant trick—basting with butter while cooking—makes a great dish worthy f five stars. However, if you are trying to keep it healthy and watch the cholesterol, this step isn’t required, but it will definitely make the pork chops extremely delicious though. For the recipe below, you will be brushing a garlicky rosemary butter on the chops.

4. Use a meat thermometer.
Yes, many parofessional and home cooks will say that you will known the meat is done by instinct, but let’s be real, that takes years of experience by being the kitchen. But if you are not familiar with the “doneness” of your proteins, using a meat thermometer will make your life just a tad bit easier. I know, I know. This is the extra step that often seems fussy, but trust me, it’s worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and that’s “a good thing.” The temperature you pull your chops at is totally up to you, but here’s a quick guide to choosing the right temperature for your taste. As always, give the meat some time to rest before digging in. Five to ten minutes should do the trick.

  1. 120°-130° F: This is comfortably at medium rare. Warning! You will see pink, and that’s is perfectly fine (See the USDA tips for cooking pork). The pork chop will be rosy-pink on the inside and super juicy.
  2. 130°-140° F: For those who are not comfortable with pink pork, this might be the right temperature zone for you. There will be a touch of pink in the center, but for the most part the flesh will be white. The meat will still be nice and juicy.
  3. 140°-145° F: No pink here! The meat will be completely white all the way through. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they’re out of the oven. Anything past 145° F is the danger DRY zone, so keep a close watch.

Other than that, good luck and happy eating!

Serves 4

Ingredients:
For the Feta Cheese Filling:
3 tablespoons feta cheese (crumbled)
2/3 cup diced sun dried tomatoes
1 tablespoon fresh Italian parsley, minced
1 teaspoon olive oil

Kosher salt, to taste
Freshly ground black pepper, taste

For the Pork Chops:
4 bone-in pork loin chops
Kosher salt, to taste
Freshly ground black pepper, taste

For the Glaze:
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1 stick unsalted butter, melted
1 tablespoon extra-virgin olive oil

Directions:
Preheat oven to 375° F.

Mix feta cheese, tomatoes, parsley and olive oil in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with feta cheese filling and secure with toothpicks.

Season pork chops with salt and pepper.

In a small bowl mix together butter, rosemary, and garlic. Set aside.

In cast iron or oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.

Place the skillet in oven and cook until cooked through, 10-12 minutes. Serve with more garlic butter, if desired.

pork-chop-verticalPhoto Credit: Ethan Calabrese, 2018.

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Grilled Chicken with Watermelon Salsa

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This easy grilled chicken has a hint of spice that perfectly complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.

Serves 6 to 8

Ingredients:
1 pound chicken thighs
1 pound chicken drumsticks
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground ginger
A pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 small watermelon, cut into chunks
1/4 bunch fresh mint
1/4 bunch fresh basil
1 lime
4-6 ounces feta cheese, crumbled

Directions:
Set a grill to medium-high heat. Place the chicken thighs and drumsticks in a large bowl and coat with olive oil. Mix together chili powder, garlic powder, cumin, ginger, cayenne pepper and salt and black pepper, to taste. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 5-8 minutes each side or until grill marks form.

Lower heat and cook for an additional 10–12 minutes, or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 minutes.

While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Tear the basil leaves, if large, chop the mint and juice the lime. Add the basil, mint and lime juice to  the watermelon. Toss in the feta cheese. Season with salt and pepper to taste. Serve chicken with watermelon salsa.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Greek Minty Meatballs

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Serves 4
Ingredients:

1 pound  ground beef
2 Tablespoons schmaltz (chicken fat)
1/2 cup crumbled Feta cheese
1/2 cup finely chopped flat-leaf parsley
2 Tablespoons chopped mint
2 Tablespoons chopped oregano
2 teaspoons lemon juice
2 teaspoons lemon pepper
2 teaspoon ground cumin
1 teaspoon salt
3 cloves garlic, finely chopped
One 12-ounce jar roasted red peppers, drained, patted dry, and chopped
Tomato sauce (optional)
Fresh mint leaves, for garnish

Directions:
Preheat the oven to 350°F.
Mix beef, schmaltz, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.
If desired, heat the tomato sauce in a medium saucepan and place the in the  tomato sauce and simmer, for about 10 to 15 minutes.
To serve, place the meatballs on a serving platter. Drizzle the meatballs with the sauce   and garnish with fresh mint leaves.

TODAY.com Parenting Team FC Contributor

Egg and Spinach Cups

Individual Egg & Spinach Bowl

These individual Egg and Spinach Cups make an easy prep breakfast that is so  perfectly suited for those of us with busy mornings and can be prepared and added to the ramekins the previous night and stored in the refrigerator. Plus, this dish is so versatile enough to suit individual tastes. Easily customize your individual creation by swapping out the spinach for kale or another one your favorite leafy greens. You can also switch the tomatoes for chopped sweet red bell pepper. It is literally and omelet in a cup!

Serves 4

Ingredients:
8 large egg whites
1 whole egg
1 cup baby spinach, torn or chopped into small pieces
1/2 cup diced tomatoes
1/4 cup feta cheese, fat-free
1/2 teaspoon black pepper
Kosher salt, to taste

Directions:
Whisk together all ingredients in a medium mixing bowl. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.

Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.

TODAY.com Parenting Team FC Contributor

Buffalo Cauliflower Bites

I have to say, cauliflower is truly an amazing vegetable. This delectable vegetarian recipe is as close as it gets to “real” buffalo wings. Before they are baked, they are dipped in a batter and then rolled in panko breadcrumbs. The panko breadcrumbs make these tasty snacks so crispy on the outside yet soft on the inside, that you will forget that you are eating cauliflower.

Enjoy!

 

 

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Ingredients:
1 cup all-purpose flour
1 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon  salt
1/2 teaspoon of Lawry’s Seasoning Salt
A pinch of cayenne pepper
1 package of chicken bouillon
1 head cauliflower
1 cup Japanese panko breadcrumbs
Vegetable cooking spray
1/4 cup sriracha sauce
3 Tablespoons butter, melted
Crumbled blue cheese, for garnish
Crumbled feta cheese, for garnish

 

Directions:
Preheat the  oven to 450°F.

In a large bowl, combine the flour, water, salt,garlic powder, onion powder, paprika, seasoning salt, cayenne pepper and stir until smooth. Add cauliflower and stir gently until florets are evenly coated with batter.

Roll the florets in the breadcrumbs.

Arrange the  cauliflower in a single layer on a lightly oiled, large baking sheet (preferably nonstick). Spray the cauliflower with vegetable cooking spray. Bake 20 minutes or until golden.

Combine the sriracha and melted butter  in a large bowl.Add the cauliflower and gently toss until cauliflower is evenly coated.

Arrange the coated cauliflower on the baking sheet and bake 10 minutes or until cauliflower begins to crisp, rearranging florets occasionally if needed. Garnish with a sprinkling of blue cheese and feta cheese.  Serve with celery and enjoy!

 

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Fried Cauliflower Tacos

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Tacos may just be the perfect food—handheld, delicious canvases with seemingly infinite flavor possibilities. Here is my healthy take on vegetarian-style fish tacos, using cauliflower and a host of other vegetables. All the crunch, texture and deliciousness and a great option when you want to go the meatless route—or when you just want a really delicious taco.

And to be perfectly honest, this is the best taco I have ever had. You can enjoy this taco for breakfast, lunch or dinner. Happy Eating!

Serves 4 to 8

Ingredients:
For the Spicy Slaw:
1 small head of red cabbage
2 tablespoons sour cream
2 teaspoons Sriracha
2 teaspoons lime juice
A pinch of salt

For the Black-Eyed Pea Salsa:
1 medium shallot, chopped
2 cloves garlic, minced
One 15-ounce can black eyed peas, drained and rinsed
1/2 cup tomatoes, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper, diced
1 Jalapeno pepper, seeded and diced
Kosher salt, to taste
Ground black pepper, to taste
1 Tablespoon fresh cilantro, chopped
1 teaspoon lemon juice

For the Cauliflower:
1 head of cauliflower, sliced into florets
1 cup flour
2 eggs, beaten
1 cup panko
1 cup breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon Lawery’s Seasoning Salt
1/4 teaspoon cayenne pepper
Canola oil, for frying

For the Guacamole Dressing:
1 Whole Avocado, sliced, pitted an remove from the shell
1 scallion, thinly sliced, both green and white parts
2 Tablespoon sour cream
1 teaspoon lime juice
A pinch of salt
8 flour tortillas
1/2 cup Monterey Jack
1/2 cup crumbled feta cheese
1 small bunch of cilantro
2 to 3 jalapeños, sliced
Lime slices, for garnish

Directions:
Preheat oven to 225°F.

For the Slaw:
Finely slice cabbage and place in a large bowl. In a small bowl, mix together mayo, Sriracha, lime juice and salt. Add dressing to cabbage and mix thoroughly. Place slaw in the refrigerator to chill.

For the Salsa:
In a medium bowl, mix all the ingredients together. Adjust the seasoning with salt and pepper as needed. set aside to allow the flavors to meld.
For the Guacamole dressing:
In a medium bowl, add the avocado, sour cream, lime juice and salt an stir until completely combined. Place the dressing in the refrigerator until ready to make the tacos.

For the Cauliflower:
Heat 3 inches of canola oil in a Dutch oven or deep saucepan to 350°F. Prepare three separate bowls for the breading station: 1 with flour seasoned with the cumin, seasoning salt,garlic powder and cayenne; the second bowl with eggs and the last bowl with combined the panko and breadcrumbs, Working in batches, dredge cauliflower in the flour, then the eggs and lastly the breadcrumbs, coating completely.

Again, Working in batches, fry cauliflower for 2 to 3 minutes, until crispy and golden brown. Place fried cauliflower on a rack in the oven to keep warm.

Heat a pan over medium and warm tortillas.

To serve, fill toasted tortillas with 1 tablespoon of guacamole dressing, a good handful of slaw and three or four cauliflower pieces. Top with Monterey jack cheese, a few crumbles of feta cheese, one sprig of cilantro and a few slices of jalapeño, with the lime wedges on the side.

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