Pre-heat a waffle iron.
In a small bowl, warm the honey in a microwave for 30 seconds. Stir in chili flakes and set aside.
In a large bowl, whisk together the flour, baking soda, oregano and salt.
In another bowl, combine the egg, milk and vegetable oil. Add in the flour mixture and gently whisk together. Fold in 1 cup of the feta cheese and basil.
Spray the hot waffle iron with a non-stick cooking spray and pour in ¼ cup of batter in the center of each waffle quarter. Close and cook until the timer sounds and the waffle is golden brown. Repeat until all the batter is used, you should have 12 waffles.
Serve waffles topped with the remaining feta cheese and drizzled with spicy honey! This makes a delicious brunch item! It is also great to use on a Fried Chicken and Waffles dinner.
Tip: Try it with a dollop of tzatziki sauce!
Pre-heat grill or grill pan over medium high heat.
Cut avocados in half, remove skin and pit. Brush each avocado with lemon juice, and 1 tbsp. olive oil. Place avocado halves flat side down on grill, and grill for two to three minutes. Remove from heat and set aside.
In a medium bowl combine tomatoes, yellow pepper, onion, cilantro and jalapeno. Gently fold in feta cheese with remaining oil. Fill the cavities of the avocados mounding slightly. Season with salt and pepper to taste.
Notes:
* Select avocados that give slightly when squeezed. Too soft avocados will not grill well!
***Drizzle with hot sauce if desired
Tips:
Filling can be made a few hours before and stored covered in the fridge.
Pre-heat oven to 400°F (200°C).
Line two large baking sheets with parchment paper and drizzle 2 tbsp of the olive oil.
On one baking sheet, layer both types of potatoes, slightly overlapping if needed. Top with sliced onion and season with black pepper. Drizzle with another 2 tbsp of the olive oil.
In a large bowl, combine carrots, parsnips, garlic, oregano and 2 tbsp of the olive oil. Mix well and spread mixture over second baking sheet.
Bake vegetables for 20 to 25 minutes or until just tender. Remove from oven and cool slightly.
Brush a 9-inch spring-form pan with melted butter. Working quickly, brush one sheet of fillo with butter and lay it into the center of the pan, making sure to push the fillo down along the inside. Repeat with remaining sheets, moving around the pan, overlapping the slices to cover the entire inside of the pan.
Layer the bottom of the pie with the sweet potatoes, half of the shredded chicken, all of the tomatoes and half of the feta cheese. Next layer the yellow fleshed potatoes and onions, remaining chicken and remaining feta; top with carrots and parsnips. Gently press filling down to pack.
Fold the fillo sheets over the filling in order, brushing with butter on top of each sheet until no fillo remains. You can use one additional sheet of fillo on top to finish, if desired.
Cover carefully with foil. Bake for 70 minutes. Remove foil and bake for 15 minutes or until fillo is crispy golden brown. Cool for 10 minutes before removing pan ring carefully. Slice and serve with a generous dollop of tzatziki!
Tips:
- Customize your pie and use leftover meats and vegetables you have on hand.
- Can be made vegetarian if desired.
- Prep all ingredients and have them ready before you start to work with the fillo.
Pre- heat oven to 350°F (180°C).
Line a baking sheet with parchment paper and layer with bacon slices. Par- cook bacon for about 8 to 10 minutes.
Meanwhile, trim jalapeno stems leaving some remaining and cut in half lengthwise. Remove seeds and membrane using a paring knife, being careful not to pierce the peppers.
In a large bowl, mash feta with a fork until it starts to come together (less crumbly). Add black beans, red onion and pepper flakes (if using); mix well to combine. Fill each jalapeño half with feta mixture, mounding slightly. Cut each slice of bacon in half and wrap each half around the center of each jalapeño, overlapping on the bottom and securing through the side of the pepper with a toothpick. Place on baking sheet and bake for 30 minutes or until bacon is crispy. Remove toothpicks and serve.
Barbecue Option: Place prepared jalapeños on a grilling tray or directly on the grill. Grill over medium heat, turning occasionally, until the bacon is crisp about 15 to 20 minutes.
Tips:
- Poppers can be prepared and frozen, no need to thaw just cook from frozen allowing a bit more baking time.
- Recipe can easily be doubled for a large group.
- Filling can be made a few days ahead and kept covered in the refrigerator.
- Omit bacon for a vegetarian option.
- Serve with hot sauce for dipping.
Pre-heat oven to 350°F (180°C).
Lightly coat a 9- x 5-inch loaf pan with cooking spray and lay a 6-inch strip of parchment across the center of the pan extending over the sides.
In a large skillet, heat oil on medium heat. Add shallots and sauté until translucent; add garlic and sauté 1 minute. Remove half of the mixture and set aside. Add baby spinach; sauté until just wilted. Remove skillet from heat; add feta and stir to combine. Set aside.
In a large bowl, combine, beef, egg, breadcrumbs, oregano and reserved shallot mixture; mix to combine being careful not to over mix.
On a large sheet of parchment paper, press meat mixture into a 9- x 12-inch rectangle. Place spinach mixture down the center and then carefully roll up meat to cover. Pat the seam and ends closed; place seam side down in prepared loaf pan.
Spoon red pepper puree over top of meatloaf and bake for 60 to 70 minutes or until meat thermometer inserted in center registers 160°F (71°C).
Cover meatloaf with foil and let stand for 10 minutes. Remove from pan using the parchment handles. Slice and serve with a generous mound of garlic mashed potatoes!
