What's cookin' today?

[vbak]

Today it's Greek style turkey burgers
tzaziki [sp?] sauce
salad
spanakopita pie
leftover melon from yesterday
zucchini casserole

And you?

[Canice]

Heh, I'm just now thinking about what to do when I hit the kitchen for my Sunday evening cooking session. Need to make a plan pretty soon so I can head out into the world! I'm thinking either some kind of pasta w/zucchini or beans and greens w/sausage: something I can make now for later in the week.

[charley]

Have a bowl of cherry tomatoes that need to be used, so I'm thinking Mario's Sun Gold pasta with mango jalapeno chicken sausages and a Sensation salad.

[1grl1by]

Steaks on the grill, roasted okra, roasted "greek-style" potatoes (potatoes/lemon/onion/garlic/olive oil). Green salad for anyone who wants it.

[vbak]

Canice, are you making the recipe you posted on the zucchini thread?

[patt]

Jerk chicken thighs on the grill with Chimichurri
Grilled summer squash tossed with olive oil and balsamic vinegar
grilled roasted red potatoes
Nectarine and goat cheese salad with plum viniagrette
Strawberries with balsamic vinegar and black pepper over vanilla frozen Greek yogurt

Almost everything was in the fridge- I had leftover jerk sauce from a week ago and I made the viniagrette yesterday.


Patt

[CookinginMO/KS]

Skinnytaste Eggplant Parmesan
Italian Chopped Salad
Bread w/ Dipping Oil
Triple Berry Crisp

[AngelaM]

Going to make zucchini stuffed with cooked italian sausage, topped with marinara and cheese. Assuming I have marinara. If not, no idea.

[karen w]

Well, dinner was out tonight so nothing cooking in that department but I did make a few things. I would have done more but woke up this morning with a rip roaring sinus headache. Psuedophed finally broke it but by then I was all washed out and tired. Anyway, made a pot of soup. Syrian Chickpea Soup with Swiss Chard. It kind of reminds me of hummus but in soup form as it calls for lots of lemon, coriander, cumin (my addition), garlic, mint and tahini along with the chickpeas and chard (also my addition since our garden is overflowing with this at the moment). Very tasty. I also put together an eggplant caponata. I still have a bit of squash and some eggplant leftover so I think later this week I am going to make a grilled vegetable lasagna with homemade noodles and goat cheese.

Karen

[HealthyinMN]

I made these Pork Tenderloin Sandwiches with Honey Mustard from Giada - fantastic, quick dinner!

http://giadadelaurentiis.com/recipes...-honey-mustard

I didn't let the pork go to 160 though, only 140 with a 10 minute rest.

[Canice]

Canice, are you making the recipe you posted on the zucchini thread?

No, I just had that in mind because I love lemon pasta and I haven't had many zucchini pasta dishes I've been crazy about. And I never did come up with something for tonight, so I'm going to have to wing it. (Since Sunday is about cooking for later in the week, it'll be some kind of casserole or soup.) I'll have to see what I come up with!

[vbak]

angela, I saw a recipe like that on Pinterest today. It looks good. The kids and DGKs enjoyed dinner even the spanakopita until someone said spinach! So many different things cooking.

[applecrisp]

Such great cooking going on.

Vbak -- I love spanokopita but have never made them since they seem so time intensive and I dont think I've ever used phyllo dough. Did you make the tradtional ones with phyllo?
You should have told the kids it wasn't spinach it was grass clippings. Ha.

Did you use a recipe for the Greek styled turkey burgers and tzatziki. I love, love, love Greek food.

Thanks,

[vbak]

Applecrisp, I agree with you about the traditional spanakopita being labor intensive, so I just mix up the spinach mixture, butter and layer 5-6 sheets of phyllo on the bottom of a small, shallow, rectangular baking dish, spread the spinach mixture over the phyllo, then repeat with the layering and buttering of the top layers-5-6 sheets of phyllo. Bake at 350 for about 25- 30 minutes.

Sauce- Greek yogurt, crushed garlic, dill- fresh or dried, lemon juice. a drizzle of olive , grated cucumber, salted, drained, rinsed, squeezed dry, and mix it all up. I make it early so everything has a chance to meld.

Burgers- Ground turkey,a little olive oil, minced red onion, dill, crushed garlic, feta cheese, egg, pepper, and a sprinkle of Panko to help bind them. Make early and let the mixture sit to meld flavors, and then I shape. You could add a little salt, but the feta is very salty , so be careful.

Maybe more info than you were looking for?

[margeslp]

Such great cooking going on.

Vbak -- I love spanokopita but have never made them since they seem so time intensive and I dont think I've ever used phyllo dough. Did you make the tradtional ones with phyllo?
You should have told the kids it wasn't spinach it was grass clippings. Ha.

Did you use a recipe for the Greek styled turkey burgers and tzatziki. I love, love, love Greek food.

Thanks,

As a short cut you can make them in the mini phyllo cups. Scotty, me son who is my major critic for State Fair competition begged me to return to making them in phyllo triangles. I think they will still give you all the Greek flavors.

BTW: Greek cuisine is our family favorite. And at NYS FAir, the judges seem to have the same palate. I always use some Greek recipe in competition and it works!

[erin elizabeth]

We had my Dad's birthday yesterday and cooked up a well-received (if scattered) menu. It was all about using garden produce and making my Dad's favorites. We had:

bruschetta
deviled eggs
antipasto platter (meats, cheeses)

chimichurri flank steak
cucumber salad
grilled peppers, zucchinis, and onions
twice-baked potatoes
corn on the cob

peach cobbler with vanilla ice cream

A great summer meal!

[vbak]

I found this on Pinterest. I have made it before, and we enjoyed it. When I made it for the two of us, I cut the recipe in half, and it still made a ton.

http://realmomkitchen.com/1505/baked...chicken-penne/

[applecrisp]

Applecrisp, I agree with you about the traditional spanakopita being labor intensive, so I just mix up the spinach mixture, butter and layer 5-6 sheets of phyllo on the bottom of a small, shallow, rectangular baking dish, spread the spinach mixture over the phyllo, then repeat with the layering and buttering of the top layers-5-6 sheets of phyllo. Bake at 350 for about 25- 30 minutes.

Sauce- Greek yogurt, crushed garlic, dill- fresh or dried, lemon juice. a drizzle of olive , grated cucumber, salted, drained, rinsed, squeezed dry, and mix it all up. I make it early so everything has a chance to meld.

Burgers- Ground turkey,a little olive oil, minced red onion, dill, crushed garlic, feta cheese, egg, pepper, and a sprinkle of Panko to help bind them. Make early and let the mixture sit to meld flavors, and then I shape. You could add a little salt, but the feta is very salty , so be careful.

Maybe more info than you were looking for?

Thanks Vbak. Certainly not too much info. Much appreaciated. Planning to make tzatzkii tomorrow to go with some falafel and Israeli salad.

Thanks Margeslp for the tip -- a big time saver.