Greek Mushroom and Feta Flatbread


INGREDIENTS

- 2 tbsp butter infused EVOO 
- 8 ounces sliced baby Bella mushrooms 
- 2 cloves fresh minced garlic 
- 1/4 cup marsala wine
- 2 flatbreads
- 1/2 cup prepared basil pesto
- 1/2 cup shredded mozzerella 
- 3/4 cup feta or goat cheese
- 2 tsp parsley

Salt and Pepper

RECIPE

- Preheat oven to 400 degrees. 
- Heat the EVOO in a large skillet over medium heat.
- Add mushrooms and garlic to the pan and cook for 2 minutes.
- Add marsala wine and salt and pepper to taste. 
- Cook liquid down until almost gone. Approximately 6 minutes. 
- Add 1 tsp of parsley and remove the pan from the heat.
- Brush the flatbreads with pesto.
- Sprinkle mozzerella cheese, the mushrooms,  and feta or goat cheese on top of the pesto.
- Sprinkle remaining parsley on top.
- Bake flatbreads for approximately 15 minutes until the cheese is melted and golden.

DELIZIOSO! 



Popular posts from this blog

Pork Loin Stuffed with Feta, Sun-Dried Tomatoes and Spinach

Image
INGREDIENTS - 1 1/2 lb pork loin  - 3 tbsp olive oil  - 4 cups packed baby spinach - 4 oz chopped sun-dried tomatoes. Rinse oil from tomatoes if jarred. - 3 oz feta cheese - 1/4 cup balsamic vinegar  - 2 tsp dijon mustard  - 1 tbsp fresh chopped rosemary - 1 tsp lemon zest - 3 garlic cloves, sliced thin - 3 grated garlic cloves - 1 1/2 tsp kosher salt - 1/2 tsp black pepper Salt and red pepper flakes  RECIPE - Preheat oven to 425 degrees. - Heat 1 tbsp of olive oil in a large skillet over medium heat. - Add a pinch of red pepper flakes and sliced garlic cloves to pan. Cook for 30 seconds.  -  Add spinach to pan and let it wilt. Add salt to taste. Remove from heat.  - Put spinach in a paper towel and squeeze out moisture.  - Pour spinach into a mixing bowl and add the chopped sundried tomatoes and feta cheese. Mix well. Set aside. - In a small bowl, mix balsamic vinegar, 2 tbsp of olive oil,  dijon mustard, rosemary, lemon zes...
Read more

Baked Cod with Asparagus and Tomatoes

Image
INGREDIENTS - 4 pieces of Cod fish - 1 pint of grape or cherry tomatoes, halved and seeded - 1 bunch of Asparagus  - 1 lemon, zested and juiced - EVOO (Extra Virgin Olive Oil) - Grated parmesan cheese - Salt and Pepper  RECIPE 1. Wash the Cod and pat dry 2. Brush the Cod with EVOO on both sides. 3. Brush the lemon juice on both sides of the Cod. 3. Sprinkle Cod with salt and pepper on both sides. 4. Preheat the oven to 375 degrees. 5. Place the Cod on a baking sheet. 6. Trim the asparagus and put them in a bowl with the tomatoes.  7. Pour a little EVOO on the asparagus and tomatoes.  Sprinkle salt and pepper on them and stir.  8. Spread the asparagus and tomatoes on the baking sheet between the Cod. 9. Sprinkle parmesan all over all the food. 10. Bake for 10 minutes.  11. Take the pan out of the oven and switch the bake to broil on high.  12. When the broiler is hot,  put the sheet pan back in the oven for 3 minutes. #DELIZIOSO!
Read more

Mediterranean Chicken over Rice

INGREDIENTS - 3/4 cup of water - 3 tbsp tomato paste  - 2 tbsp fresh lemon juice - 1 1/2 tsp salt, Divided - 1 tsp chili powder - 1/2 tsp garlic powder  - 1/2 tsp ground ginger - 1/4 ground fennel seed - 1/4 turmeric - 1 tsp ground coriander  - 1/4 tsp  of pepper - 3 tbsp Olive Oil,  EVOO  - 1 yellow onion, chopped - 2 chicken breasts - 1 tbsp parsley,  finely chopped - 1 1/2 cups of white rice RECIPE 1. Combine the first 10 ingredients (1 tsp of salt) in a bowl. Whisk until smooth and put aside.  2. Wash the chicken and sprinkle salt (remaining 1/2 tsp) and pepper all over.  3. Cut the chicken into small pieces 4. Heat EVOO in a large pan on medium heat. 5. Add onions to the pan and cook for 5 minutes.  6. Add the pieces of chicken to the pan and cook until the pieces are golden brown.  7. Add the mixture from the bowl to the pan. Stir. Bring to boil.  8. Reduce the heat and simmer for 8 minutes. Stir occasionally.  ...
Read more