Mediterranean Recipes by a Home Cook

INGREDIENTS   - 4 large eggs - 1 tbsp on butter infused EVOO  - 1 medium yellow onion sliced - 1 tbsp white wine - 1/4 cup sundried tomatoes, drained of oils and chopped - 1 clove minced garlic - 2 oz Feta cheese Salt and Pepper RECIPE - In a large cast iron pan, heat EVOO over medium heat. - Add onions to the pan and stir them into the oil until onions are coated. - Layer the onions in the pan and turn down heat to a very low simmer.  - Stir onions every 5 to 10 minutes for 45 minutes to 1 hour.  - Stir in the white wine and deglaze pan. - Turn heat up to medium-low heat. - Add sun-dried tomatoes and garlic to pan.  - Stir for 1 to 2 minutes.  - Evenly layer the mixture over the bottom of the pan. - Crack eggs over the mixture.   - Spinkle crumbled feta, salt and pepper over eggs. - Cover the pan snuggly with a lid for about 10 minutes.   - The eggs are done when the whites no longer jiggle and the yolk is still ...

Crockpot Meatballs stuffed with Mozzarella  INGREDIENTS   - 1 lb. ground beef. - 1 cup panko. - 1 egg. - 1 egg yolk. - 2 tsp garlic powder. - 1 tsp onion powder. - 1 tbsp italian seasoning.  - 1 tsp salt. - 1 tsp pepper. - Mozzerella cheese (sticks, sliced, whole) - Marinara sauce.  RECIPE - In a large bowl, combine ground meat with panko, egg, egg white, and dry seasonings. - Take 2 heaping tbsp of meat and roll it in a ball.  - Take 2 slices of fresh mozzerella and stuff the center of the meatball.  - Smooth meat over the cheese again and make a nice round shape.  - Repeat. - Spray a slow cooker with cooking spray. - Place each meatball on the bottom of the cooker. - Cook on high for approximately 1/2 hours.  - Top with marinara sauce. Eat it with your favorite pasta or all by itself. DELIZIOSO!

INGREDIENTS   - 2 large chicken breasts - 1/2 cup balsamic vinegar - 1 tomato  - 8 ounces fresh mozzerella  - 1/4 cup basil ribbons - 1/4 cup balsamic reduction (see below) RECIPE  - Pound chicken with a mallet to desires thickness. (The thicker, the longer it will take) - Marinate the chicken in 1/2 cup of balsamic vinegar overnight in the refrigerator.  - When ready to cook, use 1/4 cup of balsamic vinegar and pour it into a pan. Bring it to a simmer for about 20 minutes or until desired thickness. (Balsamic Reduction). Set aside. - Brush grill surface with EEVO.  - Take the chicken out of the marinade. No need to shake off the vinegar.  Discard marinade  - Place chicken in a stove grill pan or directly over the grates on an outdoor grill. Use medium to high heat. - Cook chicken on each side for approximately 4 minutes each depending on the thickness of the chicken breast. Make sure the chicken reaches 165 degrees and is nice...