Shrimp with Feta (click for larger view)
This one, or variations of it, is one of the favorites at our house. Usually I use fresh tomatoes, but for this version I tried sun dried tomatoes and it turned out very well.
Preparation: Caramelize onions with garlic and olive oil in frying pan, add salt & pepper, oregano and sun dried tomatoes; place shrimp on top, then crumble feta cheese over the shrimp, sprinkle some fresh or dried dill over it all. Place the pan in the oven and bake at 400 F for about 10 min or until the shrimp are cooked. Alternatively you could use an oven save dish rather than the pan for the baking. That’s what I do when I serve this dish at a dinner party.
Some fresh baguette goes well with this dish.
This year we see a lot of Brussels sprouts in the stores and since we like them a lot (they are healthy too) I look for meals to prepare with them.
Chicken: For this I pounded some chicken tenders flat and rolled up some chorizo (store-bought) in them. The rolls were held together with tooth pics and pan fried until done. Before serving the chicken I cut up the rolls into bite-sized pieces.
Brussels sprouts: I just tossed them with chopped onions and carrots, added some salt/pepper and olive oil, and then put them in the oven at 400F for 30 minutes (time may need to be adjusted depending on the size of the Brussels sprouts).
This is yet another meal inspired by our recent trip to Greece. Over there I enjoyed a dish with okra and that made me think that I don’t use okra enough, actually never :)
Pork: I marinated the pork over night with a miso-ginger marinade that I bought. Then I roasted the pork in my portable convection oven mentioned in the Cripsy Pork post for about 20 minutes.
Okra: Fry an onion until soft, then add a bag of frozen okra, some salt/pepper and let it cook for about 5 minutes. Finally add a can of tomatoes. Let the mixture sit until the okra is soft.