BLACK BEAN & CORN TACOS WITH RADISH SALSA & FETA
This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids.
Provided by rpgaymer
Categories Mexican
Time 30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
- While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
- To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.
CREPES WITH FETA SCRAMBLED EGGS & SALSA
You may also sub the crepe with a flour tortilla but home made crepes are 90% better. As you can see by the picture, I took a shortcut and used a whole wheat tortilla. The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network. You will have crepes left over, but they freeze well.
Provided by Bergy
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Crepes:.
- Put all the ingredients in your blender, blend for 1 minute.
- Scrape down the side, blend for a few seconds until smooth.
- Refrigerate for 1 hour.
- To Cook:.
- Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
- Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
- Remove from heat and stack on a plate with wax paper between the crepes.
- Zucchini Salsa:.
- Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
- Do not over cook, they should still be firm, cool& fine dice.
- In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
- Cover& refrigerate for up to 2 hours.
- Yields 2 cups.
- Feta Scrambled eggs and filling:.
- Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
- Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
- Add spinach, cover and heat until it has wilted; keep warm.
- Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
- To Serve:.
- Place 8 crepes on a work surface.
- Divide the scrambled eggs between the crepes placing them in the center of each crepe.
- Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
- Fold one side in and roll up the crepe.
- Place 2 crepes on each of 4 WARMED plates.
- Top with the zucchini salsa.
- Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
- Enjoy.
Nutrition Facts : Calories 769.9, Fat 43, SaturatedFat 23.4, Cholesterol 523.5, Sodium 990, Carbohydrate 64.4, Fiber 3.9, Sugar 6.5, Protein 32.4
SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE
Provided by Russell Jackson, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
- For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
- For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
- For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
- When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
- Remove the plastic wrap from the chicken and slice to serve.
- Plate and eat me fast!
FETA, RED ONION AND TOMATO SALSA
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams
FETTUCCINI WITH SALSA CRUDA AND FETA
A delicious summer pasta dish.
Provided by DONOGHUEJ
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
- Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 71.3 g, Cholesterol 22.3 mg, Fat 17.3 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 5.6 g, Sodium 933.2 mg, Sugar 3.8 g
BAKED OYSTERS WITH SALSA, FETA & PARMESAN
This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6
Provided by Bergy
Categories < 30 Mins
Time 30m
Yield 6 Oysters, 2 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 6 compartment muffin tin with pam or oil.
- Place one oyster in each cup.
- Cover with a tbsp of salsa -Use hot if you want more heat.
- Sprinkle each first with a tsp of Feta then with the parmesan.
- Bake in preheated 350 F oven for 20 minutes or until they are golden.
Nutrition Facts : Calories 164.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 893.7, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 15.5
CUCUMBER-FETA SALSA WITH PITA CHIPS
Make and share this Cucumber-Feta Salsa With Pita Chips recipe from Food.com.
Provided by l_bodwell
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- To prepare pita chips, cut each pita half into 8 wedges.
- Arragne wedges in a single layer on a baking sheet coated with cooking spray.
- Lightly coat pita wedges with cooking spray; sprinkle with salt.
- Bake at 350 degrees for 10 minutes or until crisp.
- To prepare salsa, combine feta cheese, juice, and pepper; partially mash with fork.
- Add cucumber, onion, mint, and dill.
- Serve salsa with pita chips and lemon wedges.
HUMMUS PITAS WITH FETA-OLIVE SALSA
Found this recipe on the web -- it was taken from Cooking Light Magazine. I love hummus and the addition of these veggies and feta sounds really appealing. Can't wait to try.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside. Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.
CUCUMBER FETA SALSA
A very simple fresh salsa that goes great with tortilla chips.
Provided by GourmetLisa
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Mix cucumber, red onion, feta cheese, and dill together in a bowl until thoroughly combined.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 5.8 g, Cholesterol 25.2 mg, Fat 6.1 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 319.1 mg, Sugar 3.2 g
CORN AND BLACK BEAN SALSA WITH FETA CHEESE
I got this recipe from a friend of mine - one of those things you thought you would never eat until you TRY it!
Provided by Jamie957
Categories Black Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together olive oil, cider vinegar and sugar.
- Add onion, beans and corn.
- Stir in feta and allow to marinate in the refrigerator for at least one hour.
- It gets better, the longer it sits!
Nutrition Facts : Calories 239.3, Fat 11.6, SaturatedFat 3.9, Cholesterol 16.7, Sodium 219, Carbohydrate 28.2, Fiber 5.1, Sugar 9.6, Protein 8
COURGETTE FRITTERS WITH TOMATO & FETA SALSA
Steps:
- Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through. Serve with the tomato and feta salsa. 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33g
ZESTY GRILLED AHI TUNA WITH FETA AND FRESH TOMATO SALSA
I was looking for new ways to make yummy healthy Ahi Tuna and this recipe hit the spot! It is so easy and quick - using Good Seasons Italian Salad Dressing mix, tomatoes and feta cheese. Give it a try! You will not be disappointed.
Provided by Coco can cook
Categories Weeknight
Time 45m
Yield 4 Tuna Steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix vinegar, oil, wine and salad dressing mix. Stir in 1 Tbsp of basil.
- In a separate bowl, combine tomatoes, onion, feta and remaining basil. Add 4 Tbsp of prepared dressing from step 1.
- Pour remaining dressing on Tuna steaks. Cover and refrigerate for 30 min to 1 hour to marinate.
- Grill Tuna on Med-High 5-7 min per side or less to your liking.
- Transfer to plate and top with tomato mixture.
Nutrition Facts : Calories 204.2, Fat 17.6, SaturatedFat 4.7, Cholesterol 16.7, Sodium 217, Carbohydrate 6.4, Fiber 0.8, Sugar 5, Protein 3.4
FETA-STUFFED EGGPLANT ROLLS WITH SALSA VERDE
Steps:
- Preheat broiler.
- Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6 center slices on an oiled baking sheet in one layer, reserving remaining eggplant for another use. Brush eggplant with oil and season with salt.
- Broil eggplant about 3 inches from heat until golden, about 5 minutes. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.)
- In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pieces about same width as eggplant slices.
- Assemble rolls:
- Top eggplant slices with pepper pieces, arranging them in one layer. Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 or 5 arugula or spinach leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)
- Serve rolls drizzled with salsa verde.
CUCUMBER-FETA SALSA WITH PITA CRISPS
Steps:
- 1. Preheat oven to 350 2. To prepare pita crisps, cut each pita half into 8 wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat pita wedges with cooking spray; sprinkle with salt. Bake at 350 for 10 minutes or until crisp. 3. To prepare salsa, combine feta cheese, juice and pepper; partially mash with fork. Add cucumber, onion, mint and dill. Serve salsa with pita crisps and lemon wedges.
SPICED FETA WITH WATERMELON SALSA
Treat this salty Greek cheese a little differently by coating a chunk with cumin and coriander, then serving with a light and fruity salsa
Provided by Sarah Cook
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Using a pestle and mortar, crush the cumin and coriander seeds with a coarse grinding of pepper. Sit the feta on a plate, sprinkle over the spice mix - turning the feta so all sides are coated - and finish with a little olive oil. Set aside.
- Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.
- Brush the pittas with a little more oil and pop under a grill to heat through. Put a block of feta each on 2 plates, and serve with a spoonful of salsa, salad and pitta.
Nutrition Facts : Calories 552 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 4.7 milligram of sodium
BEAN & FETA SPREAD WITH GREEK SALAD SALSA & OATCAKES
Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!
Provided by Good Food team
Categories Lunch, Snack
Number Of Ingredients 11
Steps:
- Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
- To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.
Nutrition Facts : Calories 382 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
AVOCADO FETA SALSA RECIPE - (4.4/5)
Provided by ngaldi
Number Of Ingredients 9
Steps:
- In a medium bowl, combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Mix it all together. Add feta, and gently mix it in. Serve right away or cover and chill for 2 hours.
FETA SALSA
Serve this Mediterranean salsa of feta cheese, olives, fresh basil, green onion, oregano and lime juice with pita chips for an easy summer appetizer.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 12 (2-Tbsp.) servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients until well blended. Serve with pita chips.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
AVOCADO FETA SALSA
A chunky, savory summer salsa that tastes great with pita or tortilla chips.
Provided by SRICE_53098
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 2.8 g, Cholesterol 8.4 mg, Fat 5.6 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 107.5 mg, Sugar 0.9 g
FETA SALSA
A fantastic appetiser to any summer gathering.
Provided by theflat
Time 10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix everything together. I served with Tortilla Crisps and Celery Sticks
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